How to cook Fried Mee Suah - It’s not as difficult as you think!

*Scroll down for ingredients* Most of us at home cook mee suah in soup and love its silky texture. Fried Mee Suah, on the other hand, is usually enjoyed in Chinese restaurants in Malaysia and Singapore as it is a bit daunting to cook it at home. However it is not as difficult as you think. In this ‘agak-agak’ video, Anne shows you how it is done. Perhaps you might soon find that you love fried mee suah more than the soupy version! Give it a try!

Addendum:
Upon request, here is the recipe for the video.
This is one of our early videos which we made without noting the exact ingredient measurements as it was meant to be totally "agak-agak". However, we do appreciate that some viewers wish to have a guide on how much to add in. Hence, this disclaimer - the ingredients below are a just rough guide as we did not measure accurately while cooking. So please use your taste buds to guide you. Don't be afraid to make some adjustments to suit your preference.

See below for the links on how to prepare Chinese Mushrooms and Crispy Lard/Lard Oil.

Ingredients:
Serves 4-6

Mee Suah 3 pieces (Dry weight 150g)
Pork or Chicken 200g
Prawns 200g

Spring Onions 3 stalks (cut into 1 1/2 inch lengths)
Leek 1 (sliced thin)
Big onion 1 (sliced thin)
Bean sprouts 200g
Small onion 4 (chopped)
Garlic 4 cloves (chopped)
Chilli padi 1-2 (optional)

Dried chinese mushroom, pre-cooked 4 pcs/ 150g (Watch our video on how to pre-cook these)
Eggs 4

Light soy sauce 2 tbsp
Black soy sauce 2 tbsp
Oyster sauce 1 tbsp
Sesame oil 2 tsp
Ground white pepper 1/2 tsp
Salt and Sugar to taste

Crispy lard 2 tbsp (Optional)
Lard oil 1 tbsp (Optional)
How to prepare Dried Chinese Mushrooms
https://youtu.be/-19p-oI36fw

How to prepare Crispy Lard & Lard Oil
https://youtu.be/ZMWWe5OOAbI

Видео How to cook Fried Mee Suah - It’s not as difficult as you think! канала Anne Soosay Cooks