Pumpkin mee suah kueh

Ingredients

• 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
• Seasoning
• 1 tablespoon soya sauce
• 1 tablespoon water
• 1 teaspoonsugar
• 1/2 teaspoon pepper
• Garnishing
• 1 sprig spring onion, chopped
• 5 cloves garlic, minced
• 2 shallots, sliced
• 1 red chili, sliced

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Preparation

• 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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