Auntie Pauline’s Mee Suah Kueh

Name: Auntie Pauline's Mee Suah Kueh
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 5 tbsp cooking oil; 1 tbsp sesame oil; 5 pcs shallot, chopped; 5 pcs garlic, chopped; 50 g dried prawn, rinsed soaked and cut into cubes; 4 pcs dried mushroom, rinsed soaked and cut into cubes; 100 g pork, rinsed and cut into cubed; 1300 ml water; 400 g mee suah, rinsed; 2 stalks spring onion, cut into small pieces; corn flour (optional, for frying); 2 tbsp salt; 2 tbsp sugar; 1 tsp pepper; 5 tsp light soy sauce

Written by: Pauline Tan

A

s a malaysian who moved to Singapore when I was seven, I would often miss home-cooked food. Lucky for me, I stayed with my sister who would cook for me everyday. When she’s cooking, I’ll be in the kitchen with her, observing how she cooks and sometimes helping her prepare our meals.

“One memorable dish that my sister often cooked for me, and taught me how to cook was Mee Suah Kueh.”

This dish is similar to the turnip cake [lo bak gao] that you can often find at dim sum places. Instead of using rice flour for the starch, it would be replaced with mee suah. It makes the dish more unique because when you bite into it, you can feel the individual strands of the mee suah before it melts in the mouth.

I would often cook this dish during special occasions, such as Chinese New Year and birthday gatherings because mee suah is known as longevity noodles in Chinese culture. My family enjoys their mee suah cooked in the form of mee suah kueh because during these occasions, it is a finger food that is easy to eat. Mee Suah Kueh is easy to cook and delicious to pair with other dishes. I hope you’ll enjoy this dish as much as my family does!