Mee Jawa / Noodles in Sweet Potato Soup



 Noodles in Sweet Potato Soup recipe.


With every bite, with every slurp, with every taste... reminds me of my youth...

My growing up days, living under my parents' roof, eating out was not an everyday or weekly or even monthly occassion for us. If and when we did go out for meal, my dad would take us for satay and ice kacang treat, to one of the popular eateries in my hometown, a restaurant called Bunga Tanjung. That was in the early to mid 1970's.
I was happy and contented with my satay, ketupat (compacted rice cubes) and ice kacang treat, until I saw my parents'... they ordered noodles for themselves.
Mom with her mee kuah (yellow noodles in thick gravy), while dad loved his fried kwayteow (white flat noodles).
... and I, would eye my mom's plate of steamy, delicious looking noodles in front of her.drooling

Hokkien Noodles in Sweet Potato Soup recipe.


I believed that was how my love affair for this noodle started, from a glance to that little bite, to that little slurp and that little taste from my mom's plate... big grin

While in Kedah (a state in the north of Malaysia), we called this mee kuah, travelling about 1 hour south towards Penang, they call this Mee Jawa.
The difference is in the condiments and perhaps the gravy is not as thick.

  Mee Jawa is served with sweet potato soup, deep fried beancurd, boiled eggs and sambal.


Its been a while since H cooked Mee Jawa, perhaps, the last time he cooked was...hmmm...let me see... when we were back in KL.
His excuse was always - too much prep work!
... finally he caved in to his wife's "puppy dog's face" request...batting eyelashes

He based on his late mom's recipe, again there is a slight difference (among Penangites) in the ingredients used to make the soup base.

Mee Jawa

Mee Jawa/ Noodle in Sweet Potato Soup

Click to Print Recipe

1 kg yellow noodle
3 firm beancurds 
4 soft boil eggs
2 cups of beansprout
2 red chillies
Lettuce

Soup base
450-500 g sweet potato
75 g peanuts –roasted and ground
1 tablespoon sesame seeds –roasted
40 g cream crackers (optional)
2-3 tablespoon blended chillies (chilli boh)
1 ½ tablespoon belacan (shrimp powder)
4 tablespoon raw sugar
2 tablespoon salt (to taste)
3 tablespoon golden Fried shallot (store bought)
3 1/2 cups of water
20 g dried shrimp (soak and grind)
1/3 cup tomato sauce
1 tablespoon tamarind paste

Crackers
50 g plain flour
2 tablespoon rice flour
1 tablespoon corn flour
1/4 teaspoon alum (optional)
2 tablespoon anchovies or silver fish (optional)
2 teaspoon sugar
½  teaspoon salt
2 tablespoon oil
A dash of white pepper
150 ml water
2 cups of oil for deep frying

Soup Base
  1. Steam sweet potato until soft.  
  2. Using 1 cup of water, blend sweet potato with cream crackers until smooth.  
  3. In a medium size saucepan, add remaining water, sweet potato mixture, chilli paste, peanuts, sesame, belacan,  golden fried shallots, sugar and salt, and the rest of ingredients 
  4. Bring to boil over medium heat then lower heat to a simmer for ½ hour.
  5. Keep stirring to prevent sticking to bottom of the pot. 
  6. Note : Add water if the soup is too thick.
Crackers
  1. Mix all the ingredients in bowl. 
  2. Heat the oil in a deep saucepan. 
  3. Place the ladle in the saucepan for few minutes to bring it to the same temperature as the cooking oil. 
  4. When the oil is hot, pour 3 tablespoon of batter onto the hot ladle. 
  5. Swirl the batter in the ladle to make a thin crepe like. Immediately lower the ladle into the hot oil and shake the ladle gently. 
  6. After 1 minute, the batter should come off the ladle easily (if it did not…gently nudge the batter with tongs). 
  7. Fry until it turns golden in colour.
Note : Follow link for pictorial on how to fry  the crackers here

Preparation
  1. Place yellow noodle in a wok and pour in boiling hot water. 
  2. Give it a stir for 2-3 minutes, drain the water. 
  3. Run cold water to stop further cooking.
  4. Pat dry and deep fry the firm beancurd until golden in colour. 
  5. Put aside to cool, the slice into bitesize.
  6. Wash beansprouts and give quick blanch.
Plating…
  1. Place noodles, beansprout, beancurds, eggs into deep plate or bowl. 
  2. Ladle the sweet potato soup, garnish with some golden fried shallots. 
  3. Enjoy.

23 comments:

  1. This noodle dish is unique and looks delicious!

    Cheers,

    Rosa

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  2. Hi Lisa
    So whenever you wanna want H to cook, you can now put on the puppy's dog face . How blessed to have someone to cook for us, right? Indeed this mee jawa need so much of ingredients to prepare but I believe this must be very delicious.

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    Replies
    1. LOL...cannot 'overuse' the puppy dog face, might lose its magic ;P

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  3. Wow! Lisa, your mee jawa looks super good especially the gravy!!!Sedapnya!!!

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  4. Divine! I could wait to devour it all next month -- visiting my parents in KL. So exciting!

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    Replies
    1. awwww... I am so jealous of your balik kampung makan makan trip ;P.

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  5. your post reminds me that i haven't eaten mee jawa in a long time! Stunning photos!

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  6. What a gorgeous bowl of noodles and soup! It looks so inviting...I want to dive right in with a spoon :)

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  7. This reminds me of Satay Tofu noodle I had as a kid. I love the sweet potato soup...bet it can be substituted with pumpkin too. (not easy to get some quality sweet potatoes here.)

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  8. I have not tried Mee Jawa in sweet potato gravy before! Sounds very delicious. Wish I could taste this some day....

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    Replies
    1. It is yummy tigerfish, perhaps next time when you are in the SEA region, might want to give it a try :)

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  9. From your pictures, your writing and your hubby's request, I can really see the charm of this dish!

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  10. hi Lisa, yes is Mee Jawa! i love this type of noodle too, your looks so yummy and make me think of the old days.

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  11. My favourite Mee Jawa and yours look very authentic. I am bookmarking this recipe. Thanks for sharing. BTW I am so happy to have found your wonderful blog with so many beautiful recipes.

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    Replies
    1. Thank you for dropping in Veronica :D

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