Ene bon Mine Bouillie pou ranze la bouche?
A very common Creole saying in our mother tongue simply denoting a meal so good that it practically lifts your spirit. As time is passing by with blogging and photography, I am myself stunned to see the world of possibilities in terms of ideas shaping up. The blog has now fully turned into a Carnet of Kitchen Stories. Sometimes I will take you in the kitchens of others and sometimes we will simply narrate a soulful story of someone else around a particular dish. And Mine Bouillie is one of the most amazing stories that can exist really.
There is no starting point really as to when and why because this Street Food has been practically there always. The Streets of Port Louis will lose their sparks if there is no ”marsand mine ” vendors lighting up the corners with their beautiful mise en place. The catching aromas of soy sauces , the hot steamy boiling broth and the long queues. Served in big red coloured bowls , you have the whole world of toppings presented to you free to choose. Throw in 2-3 chinese dumplings along with a good handful of chives. I think you would not want to swap this blissful moment with anyone else in the whole world!
Mine Bouillie ” Noodles Broth ” is the talk of the town really here in Mauritius. Being among the most popular Street Food/Snack and quick grab of the day meal. Variations from Plain Noodle Broth ”Mine Bouillie Tounis’‘, Dumplings Noodle Broth ” Mine Bouillie Boulettes ” , Lamb Noodle Broth ”Mine Bouillie La Viande ” , Butter Beans Noodle Broth ”Mine Bouillie Gros Pois” and the list goes on really. You can practically have it over anything and the aftermath is always a good belly rub!
Did you know that Noodles are a sign of Longevity in Chinese culture. And every year during the Chinese Spring Festivals , tribute is being made to the Chinese Noodles. Families would gather around large tables welcoming the New Year with Long Noodles because Long Noodles are the symbol for a long life. Longevity is one of the most revered ideals in Chinese culture, along with happiness, fortune, and prosperity.
You can literally stop by any little fast food joint ” ti restaurant ” and have a great taste of these Mine Bouillie. However there are some knock it all places that serve the best Mine Bouillie around the Island really. Chez Leon – Rose Hill is among the most favourite for many here in Mauritius. Then you have AH Youn – Vacoas , Boulette Palace – Quatre Bornes and Chez François – Mahebourg ( My own recommendation ) among the few of places to try for a great satisfactory meal. The list is quite a lengthy one to be honest for the list goes on really. Probably I need to get down there on a hunt for more heart filling experiences and places.
Mauritian Char Sui Chicken Noodles Broth
Preparation time : 24hr
Cooking time : 25 mins
- 500g Chantecler Chicken breasts
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 soy sauce
- 1/2 cup tomato ketchup
- 1 tbsp food colourant (red) (optional)
- 2 tbsp rice wine vinegar
- 3 tbsp Hoisin Sauce
- 1 tbsp chinese 5 spice
- 1 tsp ginger paste
- 3-4 baby pak choi
- 5 Eggs
- Vegetable oil
Noodle Broth :
- 2 packets Noodles (Freshly made)(approx. 1kg) or simply Egg Noodles bought from supermarkets.
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp garlic paste
- 1 litre water
- In a large bowl marinate the Chantecler Chicken with ketchup , honey , brown sugar, soy sauce , hoisin sauce , five spice , vinegar , ginger paste and salt/pepper. Refrigerate overnight or preferably two days maximum for a depth of flavours.
- Put water to a boil and add eggs to cook for 10 mins only. Remove and stir fry in soy sauce for 3 mins. Reserve.
- Braised baby pak choi in garlic butter and reserve.
- Heat a non stick pan or a grill pan with a little bit of oil. Lay the Chantecler Chicken to braise/grill for 10 mins on both sides.
- Put water to a boil in a large cooking pot with all the added sauces and garlic paste.
- Dip in the boiling water fresh or bought egg noodles for approx. 3 mins only.
- In the serving bowl , add some more sauces (mentioned above for the broth) to the bottom layer. Add a portion of noodles followed by approx. 1/2 cup of the boiling broth.
- Serve with Char Sui Chantecler Chicken layered on the side along with braised baby pak choi and hard boiled eggs.
- Accompany with chilli paste as condiment.
Note : I added a little bit of (red) food colourant for a more red look to the tomato ketchup. Also do not cook your Chantecler Chicken for more than 15 mins to maintain tenderness of meat.
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