Meesua Kuay

image of meesua kuay!

I made this the first time on my birthday. You know, Chinese tradition — you have to eat meesua on your birthday. After hanging out in the day, I realised that I still haven’t had my mee sua and my mom was still out. So why not experiment a little? 

Run number #2.

Mee Sua on my not birthday day.


  • Rice vermicelli (I used 3 lumps of it)
  • 50 grams of minced meat
  • 5 dried mushrooms, soaked and sliced thinly (For me, I took 3 out and blended them into fine pieces to replace some of the minced meat)
  • 2 tablespoons of baby shrimps (washed and let it dry)
  • 3 tablespoons of chopped shallots/onion
  • 2 tablespoons of chopped garlic
  • 2 tablespoons of cooking oil
  • 2-2.5 cups of stock mixed with water


1) I prepared all the ingredients and seasoned the meat with

  • 1/2 tablespoon of sesame oil
  • 1 tablespoons of light soya sauce
  • 1 teaspoon of dark soya sauce
  • 1 tablespoon of white pepper
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of vinegar
  • 1/2 teaspoon of cooking wine​

2) Sautee the baby shrimps. (Recommended to put it into the pan and let the moisture dry out a little before adding the oil) Fry till it’s fragrant then remove from the pan.

3) sautee the garlic and onions till fragrant. Then add in the chopped and minced mushroom and minced meat and continue frying till you smell the fragrance from the fried mushrooms.

4) add in the sauteed baby shrimps and add in the stock mixed with water.

5) once it boils, add in the rice vermicelli (you break it up and crush it a little).

6) once the rice vermicelli softens and the sauce thickens, transferred to a geased 8″ cake pan.

7) steam it for 10-15mins.

8) Once the entire set cools, it will stick together like a kuey.

There you go, mee sua kuey. Happy eating/Birthday 🙂

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