Originally posted by Wanda:
I found this site on Taiwanese food - is this what you have
in mind?
[b]Oyster Soup with Vermicelli
makes 4 servings
1 pound of oysters, shucked (you can substitute canned oysters if
fresh are not available)
2 cloves garlic crushed
2 tablespoons soy sauce
a few fresh basil leaves
¼ pound vermicelli, cooked (rice or wheat)
Sauce A: ½ tablespoon cooking wine or sherry, ¼ teaspoon salt and 3
tablespoons cornstarch
Sauce B: 2 tablespoons cooking wine or sherry, 4 cups stock or
water, ¼ teaspoon salt, pepper, 1 ½ tablespoons cornstarch
Step 1: Wash the oysters by rubbing gently in several changes of
salt water. Blanch in boiling water. Remove and drain . Marinate in
sauce A and set aside.
Step 2: Heat water in a large enough pot to cook the vermicelli.
While this water is coming to a boil, heat 2 tablespoons of oil in
a preheated wok. Stir-fry garlic for three minutes, then add soy
sauce and sauce B. Boil until thick. Stir in oysters and fresh
basil and remove from heat. Dont forget to drain your
vermicelli!
Step 3: Place the warm and drained vermicelli noodles in a bowl.
Pour the oyster soup over the noodles.
[/b]
I saw this recipe too
But no. The recipe will not give the rich flavor the Shilin Mee Sua
has
I have a vague idea how is the stock made but I need to try it out
and improvise
