Orh Ah Mee Sua (台湾蚵仔面线) Taiwanese Oyster Vermicelli with Homemade Chili Paste
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Prep time: 
Cook time: 
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Serves: 2 pax
 
Ingredients
Main Ingredient
  • 80g Red/ White Mee Sua (Wheat/Flour Vermicelli)
For the broth
  • 1 tablespoon Minced Garlic
  • 1 tablespoon oil
  • 900ml Water
  • 4 teaspoon Dashi Powder
  • 1 tablespoon Rice Wine
  • 2 teaspoon Sugar
  • 2 tablespoons Oyster Sauce
  • 1 teaspoon Dark Soy Sauce
  • 4 tablespoons Fried Shallot
  • 10g Sweet Basil Leaves
  • Soaked Red Mee Sua (Wheat/Flour Vermicelli)/ White Meesua
  • Cornstarch Mixture (2 tablespoon cornflour + 2 tablespoon water; mix well)
  • *Cleaned and cooked Pork Large Intestine (Optional) about 50g
For the Oysters
  • 50g Oysters
  • 40g Sweet Potato Flour
For the Homemade Chili
  • 20g Shallot
  • 2 tablespoon Minced Garlic (or 4 cloves of garlic)
  • 100 ml oil
  • 30g dried chili
  • 80ml Sesame oil
  • 1 teaspoon salt
Toppings
  • Blanched Oyster
  • Chilli Sauce
  • Cilantro
  • Chinese ZheKiang Black Vinegar
Instructions
Soak the Noodles (Omit if using the white Mee Sua)
  1. In a bowl, add enough water just to submerge the mee sua (Wheat/ Flour Vermicelli) and soak for 30 mins
  2. Strain and cut the vermicelli into small pieces (If using White, cut during cooking, when soften)
  3. Set aside
Blanching the Oysters
  1. Coat the Oysters with sweet potato flour
  2. Prepare a pot of boiling water and blanch the oysters in the boiling water over medium heat for 10 to 20 sec (depending on size and your desired doneness)
  3. Remove the oysters from the boiling water and set aside
Cooking the Noodles & Broth
  1. Heat the oil in saucepan over medium heat
  2. Add in Garlic and stir fry until frangrant and slightly golden brown
  3. Add water, Dashi powder, Rice Wine, Oyster Sauce, Sugar, Mee Sua, basil leaves and Pork LArge Intestine (Optional) and bring it to boil
  4. Allow it to boil for another 5 minutes under medium low heat until the noodle soften
  5. Slowly cornstarch mixture and stir immediately to thicken the soup; thicken to your desired consistency; do not add all cornstarch mixture at once
  6. Transfer to serving bowls
  7. Top with Oysters, cilantro and homemade chili (optional)
  8. Serve Hot
Homemade Chili
  1. Add the dried chili into a grinder and grind until fine
  2. Transfer to a bowl and set aside
  3. Add the shallot, garlic and oil into a blender and blend until it become a smooth paste
  4. Heat up a frying pan over medium heat
  5. Add the blended garlic and shallot paste.
  6. Stir fry until fragrant and slightly brown
  7. Add the grinded chili and salt
  8. Stir Fry until fragrant.
  9. Turn off the heat and add the sesame oil
  10. Allow it to cool thoroughly before transferring into a container
  11. Store in chiller.
Recipe by eckitchensg at http://eckitchensg.com/2016/11/orh-ah-mee-sua-%e5%8f%b0%e6%b9%be%e8%9a%b5%e4%bb%94%e9%9d%a2%e7%ba%bf-taiwanese-oyster-vermicelli-homemade-chili-paste/