Mee Kuah Soto Merah

This noodle recipe was shared by an ex-neighbour in Bedok South where I stayed from age 3 till 21 yrs old.  It is so delicious that this recipe has remain a favourite within my family and our extended families.

Mee Kuah Soto Merah

1 kg of yellow noodles (or beehoon)
200 g of sliced beef (or can use chicken drumlets)
2 stalks of chye sim – cut and washed
3 tomatoes – each cut into 6 slices
3 fishcakes – sliced thinly
1 kg of prawns – peel the skin and washed
5-6 tbsp of Soto mix spices (rempah soto) – I prefer using rempah Soto Kak Zah
1 medium can of tomato paste
Kicap manis (sweet black soy sauce)
salt and sugar to taste
1 bowl of dried chillies – soak in hot water and then blend and put aside
6-8 garlics – blend and put aside

Making the stock : 

In a big pot fill with water, add the rempah soto (soto spices) and let it boil.  Once boil, add in the sliced beef.  Over a medium fire, let the stock boil till meat is tender. Off the  fire.

To cook the noodle (please note: this noodle is best cook in small portion e.g. in a small wok enough for 1-2 persons at a time).:

Heat a small wok, add a bit of oil and fry 2-3 tbsp of the chilli paste and 1 tsp of the garlic paste.  Use a small fire and keep stirring.. Fry it for about 5 minutes, then add 1/2 tbsp of tomato paste, 1 tbsp of sugar, 2 tbsp of kicap manis (sweet black soy sauce) and 3-4 ladle full of the stock and salt to taste.  Then add the prawns and fishcakes.  Let it boil. After that, add in the chye sim and noodles. Sitr well.  After 5 mins, add the tomatoes, stir and off the fire. Ready to serve. Can garnish with fried shallots and chop local celery (daun sop).

Note : Can also add an egg after adding the noodles 🙂