Auntie Pauline’s Mee Suah Kueh

Written by: Pauline Tan


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.

Mee suah kueh after steaming
Mee Suah Kueh
Fried variation of mee suah kueh
Screenshot 2022-04-05 at 5.21.47 PM
Auntie Pauline's handwritten recipe

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!

The KE team and Auntie Pauline
Chickens in the house!
Mee Suah Kueh
Pauline and her son, You Jun

Auntie Pauline's Mee Suah Kueh

0 from 0 votes
Recipe by Pauline Tan Course: Main, Side dishCuisine: ChineseDifficulty: Medium


Prep time


Cooking time




  • 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)

  • To season the pork
  • 2 tbsp salt

  • 2 tbsp sugar

  • 1 tsp pepper

  • 5 tsp light soy sauce


  • Heat oil and fry small onion, garlic, dry prawn and mushroom till golden brown.
  • In the same pan, add pork and seasoning (salt, sugar, pepper and soy sauce). Stir fry until pork is cooked.
  • Add water and mee suah. Cook until mee suah thickens. Add spring onion and stir.
  • Pour the mixture into a 9" tin and steam for 30 minutes.
  • Leave to cool (about 45mins to 1hour) before cutting and serving.
  • Optional: Coat with corn hour and deep fry until golden brown.

Did you make this recipe?

Tag @kampungeats on Instagram and hashtag it #kampungeats

Want more recipes?

Like us on Facebook

With special thanks from the team at Kampung Eats to Auntie Pauline!

Letters to the Chef

Your email address will not be published. Required fields are marked *


Emet nisl suscipit adipiscing bibendum. Amet cursus sit amet dictum. Vel risus commodo viverra maecenas.