I have always fried misua with dark soya sauce and sesame oil. The kids are getting a little bored with this style of fried misua. I was wondering how it would taste like if I fry them like mamak style. For best result, use thick type of misua just like the ones you normally find in Teluk Intan area. Thin type of Mee Suah would breaks easily and only suitable of soup. Since misua is a little 'sticky', it is advisible to use non-stick pan to fry it.This is truly a Chinese meets Mamak dish! LOL!
Misua, 2 bunches, blanced in boiling water for short while until soft
Light soya sauce, 1 teaspoon
Eggs, 1 pc
Tomato sauce, 2 tablespoons
Chilly sauce, 2 tablespoons
Oyster sauce, 1 teaspoon
Shallots, 3 pcs, cut into thin slices
Prawns, 5 pcs, shelled (or fishcake)
Vegetable oil, 1 teaspoon
Chilly powder (optiional)
Note : Misua is already very salty. Therfore, I did not add salt in this recipe.
Heat up wok and pour in the vegetable oil. Saute shallots until fragrant and golden brown in colour. Add prawns and eggs. Stir fry for a short while. Add in the softened misua, tomato sauce, chilly sauce, light soya sauce, chilly powder and oyster sauce. Stir fry gently until the misua is cooked. Garnish with lettuce and serve.