Mee Hoon Sup Berempah

Name: Mee Hoon Sup Berempah (Spiced Rice Noodle Soup)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1–2 Tbsp white vinegar; 2 shallots, peeled; Sugar, to taste; Salt, to taste; 5 red chillies; 3 bird’s eye chillies; 2 star anise; 2.5-cm (1-inch) length cinnamon stick; 3 cardamom pods; 300 g (11 oz) potatoes; 1 Tbsp crisp-fried shallots; 2 tsp minced garlic; 50 g (1¾ oz) chicken meat; 200 g (7 oz) dried rice vermicelli; 1 chicken stock cube; A handful of Chinese celery; A handful of bean sprouts; Vegetable oil, as needed; 2 litres (64 fl oz / 8 cups) water; 500 g (1 lb 1½ oz) chicken breast; ½ tsp black pepper powder; 4 Tbsp water; 4 shallots, peeled; 2 cloves garlic, peeled; 2 Tbsp coriander powder; 2 tsp cumin powder; 2 tsp fennel powder; 1 tsp white pepper powder; ¼ tsp white pepper powder; 2 tsp cornflour

Spiced Rice Noodle Soup

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

Asia
Malaysia
Main course
Spicy
Winter
Gluten-free
Noodles
South East Asia

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