Cha misua, a traditional light-but-festive Chinese food as the first meal of the day for someone who’s celebrating a birthday, is believed to symbolize long life.
It was my late mother-in-law who, without fail, prepared the birthday noodles whenever someone was turning a year older in the family. This morning, we made cha misua for the hubby and several platters more to share with his friends.
It’s not a simple dish to make, but it turned out fun because I helped Lynne color the eggs and arrange the toppings. The hubby says we should start accepting orders:) Hahah, aging with you. Happy birthday!
Posting the recipe for everyone.
Ingredients per platter (good for 6 servings):
1 liter chicken stock
1 box misua
1 cup fresh shrimps
1/2 cup boiled shrimps, shelled and deveined (for garnishing)
1 cup kidney and liver, sliced
1 cup chicken breast
1/2 cup squid or special fish balls, sliced
2 cups Chinese cabbage
1 cup carrots, julienned
1 cup shiitake mushrooms (washed, soaked in hot water and sliced)
1/2 cup roasted peanuts
3 tbsps fried red onions
2 tbsps fresh garlic
10 pcs quail eggs
red food coloring
Boil chicken breast in water. Add salt to suit your taste. Shred chicken and set aside. Boil misua in the same chicken stock for two minutes, drain and set aside.
Saute garlic in 3 tbsps oil. Add fresh shrimps and cook until color turns pink. Follow with kidney and liver and stir. Throw in squid balls, chicken and mushrooms until cooked. Stir in vegetables. Add one cup of used chicken stock and leave to boil. Season with salt.
Arrange cooked misua in platter and top with sauteed ingredients, roasted peanuts, cooked shrimps, colored quail eggs and fried red onions.
You may garnish with chopped spring onion leaves if desired.