Traditional Sapa Sui (Samoan Chop Suey)
photo by imfaauli
- Ready In:
- 250 g mung beans, vermicelli they are also called cellophane (found in the asian section of your supermarket) or 1 glass noodles
- 2 tablespoons oil
- 1 large onion, diced
- 2 -4 garlic cloves, crushed (or a good tablespoon of the prepared garlic in a jar)
- 1 tablespoon of fresh grated gingerroot (or 1 tb of ginger from a jar)
- 300 g mincemeat (all meats are fine, beef, chicken or pork) or 500 g of chopped meat (all meats are fine, beef, chicken or pork)
- 2 tablespoons soy sauce
- 2 cups water
- 1⁄2 cup soy sauce
- 2 tablespoons ketjap manis
- 2 -5 cups chopped vegetables, I love veggies so I added 5 cups (fresh or frozen)
- 1 1 teaspoon chicken stock powder or 1 teaspoon beef stock powder
- In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
- Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
- Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
- Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
- Snip the noodles, you want each strand to be short.
- Add the noodles plus 1 cup of the water from the noodles.
- Add the remaining ingredients. It will look soupy - this is normal.
- Stir and let simmer over a medium heart for 10-15 minutes.
- Serve as is!
RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>