Friday, May 05, 2006

YO-CHEE MEE-SUAH

That's what we call it at home..... Kidney w/ Tread-Noodle. Actually it's thread-noodle with meatball, kidney and liver soup. You can't find this in town - not that I know of. What do you call it in Penang?

Sidetrack a bit….. If you’re in a western country, buy your pork from Asian butchers (Chinese, Vietnamese, Thai). I’m not bias or anything like that. It’s that Asian butchers only sell female pig, and the meat doesn’t smell like piss. In Asian countries, the male pigs are castrated young; hence the offensive smell is removed. Whereas in western countries it’s inhumane to do so. However, the farmers do keep a few studs called “Too-Ko” (Hokkien (verbatim): Pig-Big-Brother. The term has been used in a derogatory sense nowadays.)


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Ingredients

1 litre (liter) Pork broth (see Ipoh Ho-Fun)
Pork Marinade
100 gm minced pork
½ tsp. corn flour
1 tsp. light soy sauce
½ tsp. sugar
½ tbsp cooking oil
Pork Kidney
Pork Liver (sliced thinly)
Paper-thin slices ginger (julienned)
2 tbsp. seasame oil
2 tbsp. Chinese white cooking wine
2 tbsp. Chinese red cooking wine.
1 piece of Mee-Suah (Thread-Noodle)
Salt


Cleaning The Kidney

  • Force water into the cavity of the kidney, and soak it in water till the kidney bloats.
  • Cut the kidney in half horizontally.
  • Using a sharp knife, remove the white middle portion.
  • Either lightly score the smooth outer layer in square pattern, and cut it in ½ in. x 1½ in. chunks, or simply slice it thinly horizontally.
  • Steep in hot water for a few seconds, wash it with cold water.
  • Marinate with a little (Chinese) white cooking wine.


Method

  • Put the Marinated pork in the fridge for a while. When it’s firm, roll into 1in. balls.
  • In a pot over medium flame, put in the sesame oil.
  • When the oil is hot, put in the ginger. Stir until fragrant. Careful not to burn the oil.
  • Pour in the white wine. Let it steep for a while before putting in the meatballs.
  • Pour in the broth, and cover the pot.
  • In the meantime, drop the mee-suah in a separate pot of boiling water. Swirl it around to separate the noodle. In less than a minute, or when the noodle floats up to the top, dish out with a handle-sieve onto a bowl.
  • When the meatball soup comes to a boil, add in the red wine, and salt to taste, then drop in kidney and liver. Agitate them with chopsticks to separate them.
  • Turn off heat immediately, when the liver is no longer pink; it continues to cook in the hot soup. Do not over cook liver, or it will become tough.
  • Scoop out the meat on top the noodle. Then ladle soup onto it.
  • Serve with sliced chilies and soy sauce as dipping sauce.


*For one serving, usually 1/2 dozon pieces (each) of liver and kidney will do. You can add in more cooking wine if so desire. Red wine can be added at the consumption stage.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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