Step 1

In a bowl, add enough water just to submerge the mee sua (Wheat/ Flour Vermicelli) and soak for 30 mins

Step 2

Strain and cut the vermicelli into small pieces (If using White, cut during cooking, when soften)

Step 3

Set aside

Step 4

Coat the Oysters with sweet potato flour

Step 5

Prepare a pot of boiling water and blanch the oysters in the boiling water over medium heat for 10 to 20 sec (depending on size and your desired doneness)

Step 6

Remove the oysters from the boiling water and set aside

Step 7

Heat the oil in saucepan over medium heat

Step 8

Add in Garlic and stir fry until frangrant and slightly golden brown

Step 9

Add water, Dashi powder, Rice Wine, Oyster Sauce, Sugar, Mee Sua, basil leaves and Pork LArge Intestine (Optional) and bring it to boil

Step 10

Allow it to boil for another 5 minutes under medium low heat until the noodle soften

Step 11

Slowly cornstarch mixture and stir immediately to thicken the soup; thicken to your desired consistency; do not add all cornstarch mixture at once

Step 12

Transfer to serving bowls

Step 13

Top with Oysters, cilantro and homemade chili (optional)

Step 14

Serve Hot

Step 15

Add the dried chili into a grinder and grind until fine

Step 16

Transfer to a bowl and set aside

Step 17

Add the shallot, garlic and oil into a blender and blend until it become a smooth paste

Step 18

Heat up a frying pan over medium heat

Step 19

Add the blended garlic and shallot paste.

Step 20

Stir fry until fragrant and slightly brown

Step 21

Add the grinded chili and salt

Step 22

Stir Fry until fragrant.

Step 23

Turn off the heat and add the sesame oil

Step 24

Allow it to cool thoroughly before transferring into a container

Step 25

Store in chiller.