Pork Knuckles Stew with Mee Suah

Pork Knuckles Stew with Mee Sua
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Using my Electric Pressure Cooker to cook my favourite Pork Knuckle, Garlic, Black Mushroom, Potato and Red Dates Stew and serve it with Mee Suah (thin Longevity Wheat Flour Noodle).


Ingredients for Pork Knuckles Stew with Mee Sua
Ingredients for Pork Knuckles Stew with Mee Suah

I have 1 Kg chopped Pork Knuckle, which I seasoned with 1 TBS Salt, 1 tsp Sugar, a few dashes of Pepper and 3 TBS Hua Teow Wine 花雕酒,

I also have 3 whole big cloves of Garlic which I removed all skin and counted all together there are 30 pips of Garlic.

Next, I soften 8 dried mushrooms and remove them stems, 12 Big sized Red Dates, 5 big Potatoes (remove skin, cut each to twos) and 2 Red Chillies each cut to twos.


Cooking in progress
Dark Caramelised Soya Sauce
Dark Caramelised Soya Sauce

First, I turn on the power of the Electric Pressure Cooker, without putting in any oil, I fill it with all the ingredients, 2 cups hot boiling water and add in 1 TBS Dark Caramelised Soya Sauce to get the dark Colour. Close the lid properly and set 35 minutes for pressure cooking.

Cooking in progress

When time is up I add in a little Himalayan Pink Salt to taste.

Mee Sua (thin Longevity Wheat Flour Noodle)
Mee Suah (thin Longevity Wheat Flour Noodle)

Then I boil 2 bundles of Mee Suah for 2 mins and dish out.

Use the same water to blanch some Green Veggies.

I arrange Mee Suah on a plate, dribble a little Sesame Oil and toss. Scoop up a few pieces cooked Pork Knuckles, Black Mushrooms, Red Dates, Potatoes with gravy, arrange Green Veggies at the side and serve to my Samurai. I am happy to see him enjoying. I am keeping the remainder in my freezer to serve on my busy day.


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Know more about CATherina Hosoi’s cooking studio in Singapore by liking: www.facebook.com/CulinaryHobbyClass or visit www.culinary.com.sg

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