Pumpkin mee suah kueh

Main Dish
6 servings
25 min
30 min
Very Easy


Number of serving: 6
Pumpkin Kueh

300g mee suah

300g pumpkin flesh, shredded

6 shitake mushrooms, soaked and sliced

3 chinese sausages or lap cheong, diced

75g dried shrimps, ground

5 shallots, sliced

5 cloves garlic, minced

120g pork, diced

700mL water


1 tablespoon soya sauce

1 tablespoon water

1 teaspoonsugar

1/2 teaspoon pepper


1 sprig spring onion, chopped

5 cloves garlic, minced

2 shallots, sliced

1 red chili, sliced


  • Soak mee suah in water until softened and keep aside. Heat oil in a wok and sauté shallots and garlic till golden brown. Reserve for garnishing.
  • Fry minced shallots, garlic till fragrant then add in mushrooms, dried prawns, minced meat, chinese sausages and pumpkin shreds.
  • Add in the softened mee suah, water and seasonings. Stir well and adjust to taste.
  • Keep frying until most water has evaporated and everything becomes very sticky or gooey.
  • Press mee sua firmly into a greased 9 inch tray and steam for 20 minutes.
  • Garnish with red chilies, spring onions and fried shallots.


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