Mee Hoon Sup Daging (Rice Vermicelli Beef Soup Noodles)

Mee Hoon Sup Daging (Rice Vermicelli Beef Soup Noodles)

Mee Hoon Sup Daging (Rice Vermicelli Beef Soup Noodles) Recipe
Malaysian food, Easy recipes, Malaysian cuisine, Noodles soup recipes, Mee hoon sup daging, Bee hun sup daging, Bee hoon sup daging, Mee soto, Mee hun soto, Mee hoon soto, Rice vermicelli noodles soup, Rice vermicelli beef noodles soup, Malay food, Malay
Cooks in    Serves 4
  • 3 tablespoon cooking oil
  • 1 bowl thin sliced boneless beef
  • Water 2 litres or as needed
  • Salt to taste
  • 1/3 teaspoon black pepper (ground)
  • 2 tablespoon crisp fried shallots (bawang goreng)
  • 4 shallots (thinly sliced)
  • 3 cloves garlic (thinly sliced)
  • 1/2 cup Chinese celery leaves (daun sadri) - thinly sliced
  • 1 inch ginger (pounded)
  • Penumis (2 anise, 1 inch cinnamon stick, 2 cardamon)
  • 1 pack Yeos Rice Vermicelli (375 gram) - blanched in hot water until soften but not cooked
  • 2 small/tiny asam keping or 1 teaspoon lime juice
  • 1/3 teaspoon sugar
  • 1 small packet Spices/Rempah Soto/Sup Adabi - Item is available to purchase at selerakuAPPETITO online shop
  • Dried vermicelli- deep fried for 5 seconds until fluff up/crispy.
  • 1/2 bowl cleaned, washed beansprouts - blanched
  • Rice Verrmicelli:
  • In a large bowl, blanched the noodles with hot water until soften. There is an option to add a bit of yellow food colourings to the noodles to make it looks more interesting.
  • Beef Soup:
  • Heat cooking oil in a casserole dish or pot with lid.
  • Saute the penumis, onion, garlic and ginger until fragrant.
  • Add the beef, Rempah Sup Bunjut/Soto (Readymade Soup Spices) and water.
  • Cover the lid and simmer until the beef soft, tender and juicy cooked.
  • When the beef already cooked, add in asam keping (dried sour fruit or lime juice) and sprinkle the ground black pepper.
  • Add in salt to taste.
  • Add in little bit of sugar (1/3 TEAspoon).
  • Stir well and turn off the heat.
  • To serve:
  • Place the soften rive vermicelli in a bowl.
  • Pour in the hot boiled beef soup over the noodles.
  • Garnish with the beef meat and fried dried vermicelli.
  • Serve while still hot with beansprouts, thinly sliced Chinese celery leaves (daun sadri), fried crisp shallots (bawang foreng), birds eye chillies mixed with sweet/light soya sauce.

One comment

  1. Awesome post.

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