Delicious Homemade Mee Kia: A Step-by-Step Guide

Ingredients

200g Mee Kia (thin egg noodles)
400g Pork bones
2 liters Water
200g Ground pork
50g Dried shrimp
4 cloves Garlic, minced
2 tablespoons Vegetable oil
2 tablespoons Soy sauce
1 tablespoon Fish sauce
1 tablespoon Oyster sauce
2 Eggs
2 Bok choy
Salt to taste
Pepper to taste
2 Green onions, chopped
2 tablespoons Fried shallots
Chili paste (according to taste)

Steps and instructions

First, rinse the pork bones and place them in a large pot. Add the 2 liters of water and bring to a boil. Simmer for about 2 hours to make the broth.
While the broth is simmering, soak the dried shrimp in warm water for about 15 minutes, then drain and mince.
In a pan, sauté the minced garlic in vegetable oil over medium heat until it turns golden brown.
Add the minced dried shrimp and ground pork to the pan. Season with salt and pepper, and cook until the pork is no longer pink.
Add soy sauce, fish sauce, and oyster sauce to the pan, stir well to combine and cook for another 5 minutes. Remove from heat and set aside.
When the broth is ready, strain it to remove the pork bones and set it aside.
In a separate pot, boil water and blanch the bok choy for about 1 minute. Remove and set aside.
In the same pot of boiling water, cook the mee kia according to the package instructions. Once cooked, drain and set aside.
Beat the eggs and cook them in a non-stick pan to make a thin omelette. Once cooked, roll the omelette and slice it thinly.
To serve, place the mee kia in a bowl, pour the broth over the noodles, and top with the pork and shrimp mixture, sliced omelette, blanched bok choy, chopped green onions, and fried shallots.
Finally, add chili paste according to taste, and serve hot.

Tools for making

Large pot - for boiling the pork bones and making the broth.
Pan - for sautéing the garlic, dried shrimp, and ground pork.
Strainer - to strain the broth and remove the pork bones.
Separate pot - for blanching the bok choy.
Non-stick pan - for cooking the thin omelette.
Bowl - for serving the mee kia.
Chopping board - for mincing the garlic and preparing the ingredients.
Knife - for mincing garlic, slicing green onions, and other cutting tasks.
Whisk or fork - for beating the eggs.
Tongs - for handling the blanched bok choy.
Soup ladle - for pouring the broth over the noodles.
Serving utensils - for serving the dish.

Recipe variations

Replace the pork bones with chicken bones or vegetable broth for a different flavor.
Substitute ground pork with ground chicken, beef, or shrimp for a different protein.
Add vegetables like carrots, mushrooms, or bean sprouts to the dish for added freshness and texture.
For a vegetarian version, omit the meat and use tofu or tempeh as a substitute.
Experiment with different types of noodles such as rice noodles, udon noodles, or soba noodles.
Customize the spice level by adjusting the amount of chili paste or adding other spicy condiments like Sriracha or crushed red pepper flakes.
Enhance the umami flavor by adding a dash of sesame oil or a sprinkle of seaweed flakes.
Garnish with fresh herbs like cilantro or Thai basil for a burst of freshness.
Include additional toppings such as sliced cucumbers, lime wedges, or fried garlic for added flavor and texture.

Recipe overview

Mee Kia, a popular dish in Southeast Asia, is a flavorful noodle soup packed with hearty ingredients. This recipe will guide you in creating a delectable bowl of Mee Kia at home. The dish involves a rich, savory broth made from pork bones, served with thin egg noodles, a ground pork and dried shrimp mixture, and topped with a variety of garnishes for an extra layer of flavor and texture. Cooking Mee Kia requires a bit of time and several steps, but the result is a comforting and satisfying meal that's worth the effort. Whether you're familiar with Southeast Asian cuisine or eager to try something new, this Mee Kia recipe is sure to please your palate.

Common questions

Can I use other types of noodles instead of mee kia?
Yes, you can substitute mee kia with other types of noodles such as mee pok or yellow noodles.
Can I use chicken instead of pork bones to make the broth?
Yes, you can use chicken bones or chicken stock as a substitute for pork bones to make the broth.
Can I add vegetables other than bok choy?
Absolutely! Feel free to add or substitute vegetables such as bean sprouts, spinach, or Chinese cabbage according to your preference.
Can I make the broth in advance?
Yes, you can make the broth in advance and store it in the refrigerator for up to 3 days. Just reheat it before using it for the noodles.
Can I make this dish vegetarian?
Certainly! You can omit the pork and shrimp, and use vegetable broth instead of the pork bone broth. You can also add tofu or other vegetarian protein alternatives.
Can I adjust the amount of chili paste?
Yes, you can adjust the amount of chili paste according to your preferred level of spiciness. Add more or less to suit your taste.
Can I freeze the leftovers?
It is not recommended to freeze the cooked noodles as they may become mushy upon thawing. It is best to consume the dish fresh.

Serving dishes and utensils

Large pot - Used to boil the pork bones and make the broth
Pan - Used to sauté the garlic, dried shrimp, and ground pork
Non-stick pan - Used to cook the thin omelette
Strainer - Used to strain the broth and remove the pork bones
Pot - Used to blanch the bok choy and cook the mee kia
Bowl - Used to serve the mee kia and broth
Chopping board - Used to chop the green onions
Knife - Used to mince the garlic, dried shrimp, and green onions
Spatula - Used for stirring and flipping ingredients
Measuring spoons - Used to accurately measure the soy sauce, fish sauce, and oyster sauce
Tongs - Used to handle the blanched bok choy
Whisk or fork - Used to beat the eggs
Serving spoon - Used to ladle the broth over the noodles
Chili paste spoon - Used to add chili paste to taste

Origin stories

Mee Kia, a thin, yellow egg noodle, is a staple in many Southeast Asian countries, particularly in Singapore and Malaysia. It’s believed to have originated from Chinese immigrants who brought their culinary customs with them. The noodle's name, "Mee Kia," directly translates to "thin noodles" in Hokkien, a Chinese dialect commonly spoken among the Chinese community in these regions. The dish's adaptability and versatility in various recipes reflect the melting pot of cultures in Southeast Asia. From street food stalls to high-end restaurants, Mee Kia dishes are enjoyed across various socio-economic classes, making it a significant culinary symbol in these countries. The humble noodle has truly braved the test of time, persisting through generations and continuing to bring comfort and joy, one bowl at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.