Traditional Sapa Sui (Samoan Chop Suey)

"I love this recipe! It's cheap, delicious and fast to prepare. It comes from an old boyfriend's mum. She is Samoan and a great cook. As this is a Samoan recipe, you can bet it's going to feed a small army."
 
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photo by imfaauli photo by imfaauli
photo by imfaauli
photo by OneHungryMummy photo by OneHungryMummy
photo by Kaz N. photo by Kaz N.
photo by Damon S. photo by Damon S.
photo by Kaz N. photo by Kaz N.
Ready In:
30mins
Ingredients:
12
Serves:
6-8
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ingredients

  • 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
  • 12 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
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directions

  • 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!

Questions & Replies

default avatar
  1. Jenza C.
    What cut of beef do you use eh chuck steak, rump etc
     
  2. tumblingaddict
    2 cups of water and then an additional cup of the noodle water... or 2 cups total?
     
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Reviews

  1. glenn_johnstone
    How do I print this off
     
  2. Moana T.
    So easy and it was a winner with the inlaws, who are picky about how their Sapasui is made....
     
  3. Damon S.
    Easily the best recipe I've seen online. Super similar taste to my aunty's recipe back in NZ. I've used Australian rump steak for meat side and I double the recipe to save a lot more for the next day at work! Cheers. 3 Pics added.
     
  4. shirleydong50
    Loved It! Excellent Recipe!
     
  5. gracight
    delicious
     
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Tweaks

  1. shirleydong50
    Loved It! Excellent Recipe!
     

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). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;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&nbsp;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. &nbsp;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>
 
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