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Monday, February 24, 2014

Baby Meal -- Wat Dan Misua (This noodle in egg gravy)



Misua is a type of very thin noodle made from wheat flour, one of the very few wheat foods in the southern part of China. It was considered to be a very precious ingredient back in olden days as wheat was very hard to come by in the south.

It was as recent as just tens of years back that the Hokkien does not eat anything made with wheat but misua. It is a kind of food specialized for occasions or when someone is sick.

I remembered the time mum prepared misua soup for me on my birthday or when I wasn't well. Great warmth memories, with lots of loves, how can I not relate misua to feelings of love.

I made this as baby A's lunch yesterday and really liked the idea that the misua was rolled up and brown to set, it is much easier for baby small hand to handle and the noodle does not become soggy fast.

Ingredients:
1 bunch of Xiamen/Hokkien Misua
1-2 tbsp Cubed chicken
1/4 carrots ( Sliced or cubed)
1 tbsp Peas
1 tbsp egg (lightly beaten)
1 tsp garlic
1/2 tsp Corn starch (mix with 1/4 cup of water)
1/2 cup Chicken or vegetable stock(low sodium)
A few drops of sesame oil





1. Bring half pot of water to boil and cook misua for about 1 minute. Do not overcook the noodle as it may become soggy. Dish out the noodle and place it in cold water to cool down and stop the cooking process..

2. Hold a pair of chopstick and twist the noodle around the chopstick to form a small roll. Continue doing this until all the noodles are used up.

2. Heat up a cooking pan with 1 tbsp of oil, place the noodle rolls in the pan to brown both side, around 4-5 minutes.





3. In the same cooking pan, add a little oil and stir in minced garlic, add the cubed chicken and cook until changes color.

4. Now add chicken stock, carrots and peas, bring to boil. Add corn starch and stir the content quickly, add egg into the soup, and stir quickly to form egg drops.

5. Pour the cooked egg drops gravy onto the fried noodle, add a few drops of sesame oil before serving.


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