Pumpkin Mee Java

This  serving is not enough for my hubby

Mee Java is always my family's favourite.  We can eat a rice  plate, no a big soup bowl of it and still not enough.

This is what I meant by 'A big soup bowl'

I remembered in one of my post on Home-cooked Mee Java, a reader asked if she could substitute sweet potatoes with pumpkin. I told her to try and let know me know the outcome.  Recently, I did use pumpkin paste to replace sweet potato.  There isn't much difference to the taste, colour wise it may be a bit pumpkin yellowish colour until you add in the tomato sauce.

Glad that I tried cos' the gravy and noodles are still as good and tasty.  Still thinking of it.

Ingredients for Soup

[serves 5-6]

150 gm pumpkin paste from steamed pumpkin

800 ml water

4 tbsp tomato sauce

1.5 tbsp sugar
1.5 tsp salt
1/4 tsp msg
2-3 tbsp cornflour mix with 2 tbsp water [for thickening]

1. Remove skin of pumpkin. Wash and cut into big chunks and steam for about 25 minutes till soft [I will prepare more and use it to bake bread or steamed buns].   While hot, mash pumpkin into a paste.
2. Mix paste with about 1/2 the water and strain stock into a boiling pot.    Discard the rough and fibrous part if any which is left on the sieve.   This step is necessary to get a smooth thick stock for the soup.  You will notice the different stock texture here is very smooth.
3. Add remaining water to stock.  Bring the stock to boil then add in salt, sugar, msg and tomato sauce.  Boil stock for 10 minutes and taste  soup to adjusting seasoning [the soup should taste sweet and slightly sourish] .   Then thicken with cornstarch mix.   Bring to a boil and off fire.   Double boil soup to keep the soup hot and prevent the bottom of the soup from being burnt because it is thick.  Or just reheat soup after preparing the noodles for serving.

Ingredients To Serve Noodles

600 gm yellow noodles

300 gm beansprouts - wash and drain [I tailed them]

1 potato - boiled/skinned and sliced

2 pieces firm beancurd - fried and sliced

1-2 hard boiled eggs - sliced

1 big tomato - sliced
150 gm char siew - sliced [store bought]

Lettuce leaves - cut shreds

6 calamasi limes [or more] - 1 for each serving

some fried shallots

chilli paste fried with some oil and salt [for spiciness]

1. To serve noodles, prepare a pot of boiling water, cook noodles and beansprouts together [quantity depends on your own appetite].  Drip dry the noodles after boiling and place on serving plate.
2. Top up with all the condiments [sliced  potato, fried taukwa,  tomato, eggs and char siew].  Put 2-3 scoops of hot soup [quantity enough to cover noodles] over noodles,  top with lettuce, fried shallots and lime wedges.  Add in fried chilli paste to serve [if you want spicy noodles].
3. Serve hot.
   
   
   

Note: Can add more tomato sauce or any of the above ingredients according to own preference. Some people prefer to mix yellow noodles and rice vermicelli. All depends on own preference.

I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard