31 May '14, 12am

#Comfortfood: plain #meesua in a chicken & vegetable stock, & baby abalone. #recipe

#Comfortfood: plain #meesua in a chicken & vegetable stock, & baby abalone. #recipe

A handful of chye sim, chopped 20g unsalted butter 10g frozen male crab roe* (optional) 300g canned baby abalone 1 tsp sugar A pinch of salt *Chinese ham, or jin hua huo tui, is cured ham that's sold at dried-food stores at Blk 270 Queen Street Market and Food Centre. Japanese mee sua is firmer and has more bite than the Chinese variety. The former and male crab roe are available at Meidi-ya Supermarket. DIRECTIONS 1 Bake the Chinese ham in an oven preheated at 180 deg C for 15min. 2 Cook the chicken, chicken feet and lean pork in boiling water for 3-5min, then rinse them under running water. Place them and the Chinese ham in a pot with 5.4 litres boiling water and double-boil for 4 hours. 3 Cook the mee sua in boiling water for 2min, then rinse it under running water to stop the cooking. 4 Blanch the asparagus, carrots, wild mushrooms and chye sim in boiling water for 1mi...

Full article: http://www.herworldplus.com/solutions/recipes/singapore-r...

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