Since Covid-19 season is still not over, cooking at home remains a feature even though dining out is slowly becoming an option due to the slight relaxation of government movement control order. The latest ingredient I got to experiment was this bag of frozen oysters.

I was initially looking for some recipes for Taiwanese style oyster mee suah, but at the end decided to invent one of my own with the inspiration from the awesome lala meehun at Lai Foong kopitiam which I sorely missed.

oyster mee suah recipe

There isn’t exactly an official name for this dish, I’d simply call it my oyster mee suah. A surprisingly simple recipe that you can make at home with ingredients you probably already have in the pantry.

Ingredients for 2 bowls:

  • 2 tablespoon sesame oil
  • 6-8 bulb garlic, smashed
  • 1 inch ginger, sliced
  • 12-18 pieces of oysters (the more the merrier)
  • 3 bunches of mee suah
  • 3 tablespoon rice wine
  • salt/soya sauce to taste
  • chicken bullion (1 cube), or chicken stock
  • cilantro (optional)

oyster mee suah recipe 2

Cooking Instructions:

  • heat up sesame oil, then saute garlic and ginger till fragrant
  • add water and chicken bullion, bring to boil (optionally use chicken stock)
  • add mee suah, cook for 2 mins
  • add oyster, cook for 1 min,  add xiao xing rice wine at last
  • Salt n pepper to taste too
  • Top up with some cilantro
  • You can add an egg as well

Pretty simple dish isn’t it? Love the spiciness from ginger, if you want it spicy, add some cilipadi too!

KY cooks – Oyster Mee Suah Recipe (not the Taiwanese style)
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15 thoughts on “KY cooks – Oyster Mee Suah Recipe (not the Taiwanese style)

  • July 28, 2020 at 7:16 pm

    Bet that tastes awesome.
    Here, people do not cook mee sua in the soup. We boil to cook (can rinse in water to wash away the excess starch), drain well and set aside and then we pour the soup over it. This way, the soup will not be gooey and starchy. Maybe our mee sua is different, I wouldn’t know.

    • August 3, 2020 at 8:54 pm

      suituapui: oOo that’s an interesting take.

  • July 29, 2020 at 5:05 pm

    my level of expertise only allows me to cook oysters with lee kum kee sauce 😉

    • July 30, 2020 at 10:58 am

      Sean: you need to up your game!

  • July 30, 2020 at 10:00 am

    Hi KY, where do you get the frozen oysters from? Is it fresh?

    • August 3, 2020 at 8:53 pm

      Monica: oh yesss they were!

  • July 30, 2020 at 8:48 pm

    This sounds like the making of rice wine chicken mee suah…hahaha…..except it’s with oysters! 😉

    • August 3, 2020 at 8:30 am

      eatwhateatwhere: you’re not wrong. haha

  • August 4, 2020 at 1:45 pm

    I think the freshness of the oyster is crucial element for this dish.


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