With the easing of restrictions under the Recovery Movement Control Order, dining out is becoming an option again, but many Malaysians are still playing it safe and cooking at home.
Given a bag of frozen oysters, some experimentation was called for and the result was this dish, simply called Oyster Mee Suah.
It is inspired by the sorely missed Lala Mee Hoon at Lai Foong kopitiam. It is surprisingly simple to make with ingredients that are probably already in the pantry at home.
Ingredients (makes two bowls)
- 2 tablespoons sesame oil
- 6-8 cloves garlic, smashed
- 2.5 cm ginger, sliced
- 12-18 oysters (the more the merrier)
- 3 bunches of mee suah
- 3 tablespoons rice wine
- salt/soya sauce to taste
- 1 chicken cube, or chicken stock
- Xiao Xing Rice Wine (optional)
- coriander and egg (optional)
- Heat up sesame oil and sauté garlic and ginger till fragrant.
- Add water and chicken cube or stock and bring to a boil.
- Put in mee suah, cook for two minutes.
- Add the oysters, cook for one minute.
- Add a dash of Xiao Xing Rice Wine (optional) and adjust salt and pepper to taste.
- Top with some coriander and add an egg as well.
Tip: The ginger adds a nice spiciness but to heat things up even more, add some cili padi.
This recipe was first published here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.