Comments on: Birthday Breakfast

By: Stef

Stef — Wed, 17 Jan 2007 22:24:19 +0000

Thanks, Tiger! Now to find me some kidney — haven’t seen it here yet, but the Asian store may carry it. I’ll let you know when I do!

By: tigerfish

tigerfish — Wed, 17 Jan 2007 18:04:51 +0000

I have not cooked it before, so not archived. Oops! I don’t have the detailed recipe either. BUt Melting Wok just did me a favor, she highlighted the main problem in preparing this dish- soaking/handling the kidney to remove the odor. If well-handled and marinated (typically with ginger juice, chinese wine, sugar, salt,sesame oil), the rest is easy. Just stir fry the marinated kidney and liver with ginger, sesame oil and with broth/stock to make the soup. Separately, cook the mee sua. When mee sua is cooked, drained and set aside in bowl, pour soup contents of kidney and liver over the mee sua. Should be something like this.

By: Stef

Stef — Wed, 17 Jan 2007 10:27:46 +0000

Ours is also in a gingery broth. But I know of two kinds (there may be more I’m not aware of) — the Tagalog version which uses misua and the Ilonggo version which uses the yellow egg noodles you saw. Since I’m Tagalog it’s the misua version I grew up with.

So where’s the recipe, Tiger? I searched through your archives but didn’t find it. Please share?

Thanks, MeltingWok and Yich!! They are sweet:)

By: simcooks

simcooks — Wed, 17 Jan 2007 07:18:36 +0000

Happy birthday to you! So sweet of your your chefs to prepare a sumptuous meal for you!

By: MeltingWok

MeltingWok — Wed, 17 Jan 2007 05:06:57 +0000

Happy Birthday to you, many happy returns to you )Tell your 15-yr old did a great job, we enjoyed her scrumptious breakfast, drooling from the picture hehe

By the way, you should really try that tiger’s mee sua recipe. I usually used both kidney and liver & ground pork too. The kidney bit hard to prepare, coz u have to soaked that with vinegar and salt to clean & remove the odor, which sometimes takes soaking overnight. Then the kidney have to be cooked in boiling water for a bit to further remove the smell.

Then only the kidney is added that to your other ingredients like pork liver, which needs some delicate attention as they overcooked easily. If you go to any Asian grocery, I hope you find “mee sua” – it looked like the rice vermicelli (rice stick noodles), except the color appeared very white. Mostly made in China.

By: tigerfish

tigerfish — Wed, 17 Jan 2007 03:51:53 +0000

Yup, the pig kidney meesua is usually served in soup. Mee sua is the noodle. The pig kidney and sometimes, liver is marinated with ginger, chinese wine & sesame oil. I just searched for batchoy and found that it looks almost similar except for the noodles? The picture I saw was using yellow noodles(in batchoy) but mee sua is white. I think it’s almost the same !

By: Stef

Stef — Wed, 17 Jan 2007 02:55:05 +0000

Thanks, Kirk and Tigerfish!

Tigerfish, we call it “misua” (same pronunciation) in Filipino. Is it a kind of soup? I’m thinking it might be similar to our “bachoy”. Tell me more, please!

By: tigerfish

tigerfish — Wed, 17 Jan 2007 02:11:44 +0000

hope i’m not late in my birthday wishes for you. Happy Birthday!
Wow, it’s a sumptuous breakfast. But it’s your birthday!
We do have birthday breakfast too, which is usally, pig kidney mee sua (mee sua is thin, rice wheat noodle)

By: Kirk

Kirk — Tue, 16 Jan 2007 22:20:38 +0000

Happy Birthday Stef!