Name: Mee Hoon Sup Berempah (Spiced Rice Noodle Soup)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 3 bird’s eye chillies; A handful of bean sprouts; 200 g (7 oz) dried rice vermicelli; A handful of Chinese celery; 1 chicken stock cube; 1 Tbsp crisp-fried shallots; 2 star anise; 1 stalk lemongrass, white part only, bruised; 3 cardamom pods; 1–2 Tbsp white vinegar; 500 g (1 lb 1½ oz) chicken breast; 2 litres (64 fl oz / 8 cups) water; Salt, to taste; 300 g (11 oz) potatoes; 2 shallots, peeled; 50 g (1¾ oz) chicken meat; 4 Tbsp chopped spring onions; Vegetable oil, as needed; 2 tsp minced garlic; Sugar, to taste; 5 red chillies; 2.5-cm (1-inch) length cinnamon stick; 2 Tbsp crisp-fried shallots; 4 Tbsp chopped coriander leaves; ¼ tsp white pepper powder; 1 egg yolk; 2 tsp cornflour; A pinch of salt; 1 egg white; 2 Tbsp coriander powder

Preparation info

Serves
4

Difficulty
Medium

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This dish is very similar to the Indonesian mee soto. There are many variations of this dish and this is what our family likes to eat, a spiced broth topped with fiery blended chillies with a side of comforting potato cutlets. It’s the perfect winter comfort food!

Ingredients

Vegetable oil, as needed
500 g (1 lb 1½ oz) chicken breast

Method

Prepare the potato cutlets. Boil the potatoes until tender, then peel and place in a large bowl. Boil to cook the chicken, then pound using a mortar and pestle. Place in the bowl with the potatoes. Add the remaining ingredients, except the egg white, and mash. Form the mixture into 2.5-cm (1-inch) balls and flatten slightly. Set aside.
Place the ingredients for t

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