Traditional Sapa Sui (Samoan Chop Suey)

Submitted by cookingpompom

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6-8

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
• 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

directions

1. In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
2. Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
3. 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).
4. 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).
5. Snip the noodles, you want each strand to be short.
6. Add the noodles plus 1 cup of the water from the noodles.
7. Add the remaining ingredients. It will look soupy - this is normal.
8. Stir and let simmer over a medium heart for 10-15 minutes.
9. Serve as is!

Reviews

[glenn_johnstone]

How do I print this off

 

[Moana T.]

So easy and it was a winner with the inlaws, who are picky about how their Sapasui is made....

 

[Anonymous]

I'm about to make this for umpteenth time....delicious! I gave some to my daughter to take home for her and her boyfriend once and just as I first tasted it at a family home in Otahuhu 50 years ago, it was a spiritual experience....

 

[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.

 

[shirleydong50]

Loved It! Excellent Recipe!