Mee sua in fish maw and mushroom broth.

Hello, Daphnee here again. This blog is so flooded with recipes. ughh. Proves that my life is super not happening. hahahahaa. Forgive me please.

I was actually searching some recipes for oyster mee suah the other day but I don't have any suitable ingredients for it so I created this dish myself. hehe. Taste a bit like shark fin soup minus the shark fin.
The measurements are not exact here as I am just testing and experimenting. My 80 year old grandma super love this noodles. Try it yourself!

Ingredients.
1. Mee sua
2. Fish maw - soak in water until soft)
3. Mushrooms (Xiang ku) - soaked beforehand and keep the water.
4. Sliced carrots
5. Ginger (sliced)
6. Pork slice (marinate with corn flour and soy sauce beforehand, do not add salt else the pork will harden)
7. Chicken stock / Ikan bilis stock
8. Scallions
9. An egg (beaten) - optional

Seasoning:
1. Salt
2. Oyster sauce
3. 1 teaspoon of Corn flour with 3 tablespoon of water
4. Black vinegar - optional

Steps:
1. Slightly fry the ginger.
2. Add in chicken stock, mushroom water and bring to boil. (Do not use all the mushroom water if you do not like the earthy smell)
3. Add in shredded mushrooms and carrots. Boil for about 5 minutes.
4. Add in salt and oyster sauce. Adjust according to taste. Then add in pork and fish maw.
5. After the pork is cooked, add in scallions and egg.
6. Once its boiled, add in corn flour mix and stir it. Remove from stove.
7. Blanch mee sua in a separate pot. Drain it. Add into broth. If you prefer a stickier soup, leave the mee sua a little longer it in the broth till the starch are released.
8. Serve and top with chopped scallions.
9. Enjoy!
10. Top with a dash vinegar if you like it but the broth is already nice on its own.

Note:
1. Some mee sua are salted. So do taste the mee sua during blanching to avoid the broth from being too salty and make adjustments.
2. For chicken / ikan stock, can be cooked beforehand using chicken bones or ikan bilis. If you are lazy, you can use cubes.