Misua are cooked during important festivities, and eaten in China as well in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. Misua signifies long life and lucky in Chinese culture, and as such is a traditional birthday food. It is usually served topped with ingredients such as eggs, pig's fillet, dried mushroom, beef, shallots, or scallions, and roasted nuts.
Cooking misua usually takes less than 2 minutes in boiling water, and sometimes significantly less.
Ingredients (fish stock)
100g Ikan Bilis | 3 litre water |Ingredients B
5 bundles misua (flour vermicelli) | 10 hard-boiled eggs |
8 dried Chinese mushrooms (soak, and diced) |
150g Pork fillet, sliced | 1 tablespoon minced garlic |
2 tablespoon fried shallots |
Seasoning
1 tablespoon ligh soy sauce | half tablespoon Oyster sauce | 1 tablespoon fish sauce (for soup base)
Method
Boil the Ikan bilis with water for 40 minutes, season with 1 tablespoon fish sauce
and pepper to taste. set aside.
Heat up 1 tablespoon oil to saute the garlic until fragrant.
Add in the sliced pork and mushroom quick stir for 3 minutes,
add in 1 tablespoon spoon light soy sauce, half tablespoon oyster sauce
and little bit of thick soy sauce and set aside.
To make individual portions of misua, landle 500ml of the fish stock into a small pot
and allow to boil. Add a bundle of misua, stirring well and let it cook for about 2 minutes.
Pour into a soup bowl and top with some of the fried pork, fresh onions,
and fried shallots. Add in a pair of hard-boiled egg to each bowl.
Serve Hot.
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