Mee Swa Soup

Variants of this dish was probably ubiquitous at anyone's childhood dinner table. It's a basic pork broth, with chunks of meat, vegetables and noodles. The home-cooked version of instant noodles, or a low-fi mee hoon kueh.

I haven't eaten this in nearly 15 years, and the inexplicable craving demands I must have it NOW.

Serves 2

• 200g minced pork
• 2 teaspoons sesame oil
• 2 tablespoons chinese rice wine
• 2 tablespoons oyster sauce
• 1 teaspoon dark soya sauce
• 1 tablespoon light soya sauce
• 2 cloves minced garlic
• 10 shallots, finely sliced
• 3 bowls of water (this will reduce to 2 bowls, so use whatever bowls you'll be using to serve)
• 6 prawns, shelled and cleaned (I bought them, but forgot to add them. They're still in my fridge. Damnit!)
• 4 dried chinese mushrooms, soaked till soft and sliced (Left them out because I forgot to buy them)
• 2 bunches chye sim, cut into bite-sized pieces
• 4 small or 2 large bundles of mee swa
• 2 eggs

Season the minced pork with the sesame oil, wine, soya sauces, oyster sauce and garlic. Leave to marinate in fridge for an hour.

Heat 4 tablespoons of oil in a wok on high heat and fry the shallots till golden brown and crisp. Set aside and leave oil in the wok.

A little note on fried shallots. They go from uncooked to burnt really fast. So, when you see them getting light brown, take them off the heat. They will continue cooking till golden brown in a more controlled manner, and gives you time to scoop them out without burning. If you're using them immediately, drain on paper towels. Otherwise, store them in airtight containers with the oil.

Sear the seasoned minced pork, breaking up into small lumps. Once cooked, pour over the water and add mushrooms. Bring to boil and then turn down the heat and let simmer for an hour.

When ready to eat, add chye sim and boil till just tender. Spoon the meat and veg into serving bowls, leaving the soup in the wok.

Slip in the mee swa and cook for a 2 minutes, then ladle into bowls. Mee swa cooks really fast, so watch it carefully. It's better to serve it slightly undercooked as the heat will continue to cook it.

At this point, the soup will be thicker, so add a bit more water if needed. Turn the stock up to a boil and crack in the eggs and add prawns. When the eggs are lightly poached, scoop into bowls and arrange prawns on top. Ladle the remaining soup to finish off.

And finally, the piece de resistance... Top with a generous mound of fried shallots, some tang chye and enjoy.

I want my mummy...

Other items on the Childhood Comforts menu:

• Prawn and Pork Rib Noodle Soup 
• Nonya Kaya