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.
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)
- 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!