Traditional Sapa Sui – Chop Suey (Samoa)
Yield: 6 Servings
250 grams mung beans vermicelli they are also called cellophane
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 grams mincemeat (all meats are fine, beef, chicken or pork)
2 tablespoons soy sauce
2 cups water
1/2 cup soy sauce
2 tablespoons ketchup manis
2 -5 cups chopped vegetables (fresh or frozen)
1 teaspoon vegetable stock powder or 1 tsp chicken or beef stock
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!
Link to My Post on Samoa: https://theworldfrommykitchen.wordpress.com/2014/06/09/samoa/
Cuisine : Samoan
Main Ingredient : Ground Beef