Mom's Blood Cake and Kidney Mee Sua
Thin wheat noodles, mee sua, are served with pig's kidney and blood cake in ginger savory broth and crispy garlic
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 bundles mee sua noodles (substitute with somen noodles)
- 1 Tbsp sesame oil (see notes)
- 6 cloves garlic (peeled and finely minced)
- 6 cups homemade bone broth (or use store-bought chicken broth)
- 1 inch fresh ginger (peeled and thinly sliced, see notes)
- Cleaned pig's kidney (from 2 fresh kidneys)
- About 4 x 6 inch block of pig's / chicken's blood cakes (cut into large cubes)
- 1 tsp sugar
- 1 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 stalks green onion (thinly sliced)
- Few sprigs of fresh cilantro leaves
- Crispy garlic
- 3 -4 Thai red chili (sliced and doused in soy sauce)
Instructions
- 1
Cook mee sua or somen noodles according to direction. Rinse with cold water and set aside
- 2
Bring small pot of water to a rolling boil. Add kidney slices and boil for about 45 seconds. The color will turn gray. It should be no longer red inside. Avoid overcooking or kidneys will turn tough. Remove with slotted spoon and refresh in cold water to stop cooking. In the same pot, add blood cakes and boil for about 2 minutes. The color will turn dark grayish brown. The inside should be no longer red and cooked through. Remove with slotted spoon and set aside
- 3
Preheat sesame oil over medium heat. Add garlic and fry until light golden and crispy. Take care not to burn them. Lower the heat if necessary. Remove with slotted spoon onto an absorbent paper towel. They will crisp up further when they cool down
- 4
In the same oil, add ginger and stir fry for 3 minutes until fragrant. Add in broth and bring to a boil. Add in seasonings. Have a taste. It should be savory with just a hint of sweetness. Add more seasonings to your taste
- 5
Portion noodles out into an individual serving bowl. Portion out kidney slices and blood cakes. Garnish with green onions and cilantro leaves. Generously ladle the hot broth over. Sprinkle with the crispy garlic you made earlier. Serve with red chili doused in soy sauce immediately