Ang Zao Mee Suah (Ingredients from Sitiawan, Perak)
A hearty and nourishing bowl of 红槽鸡面线 (red glutinous wine ginger chicken)
Note: Once in a while, I will write about food products that I really really love.
This is NOT a paid review.
A while ago, my mum went back to her hometown in Sitiawan, Perak (Malaysia) and I begged her to bring back some of their famous mee suah (aka flour vermicelli 面线) and ang zao jiu (aka red glutinuous wine 红槽酒) back for me. Details on where to buy them at the end of the post. The Chinese population there is largely foo chow (hock chew 福州) and this dish is a super famous speciality there. Due to customs regulations, she could only bring back the wine lees and not the wine. She also gave me a huge bag of their famous hand-made mee suah which tastes really good and different from the mee suah that are sold here.
Like Noob Cook on Facebook | Recipe Updates via Email |
Red glutinous wine lees (红槽) from Sitiawan, Perak
Special hand-made foo chow mee suah (福州面线) from Sitiawan, Perak
So thanks to my mum, I get to eat many, many delicious and nourishing bowls of hong zao mian xian using the best ingredients money can possibly buy on Earth. This is currently my favourite one-dish meal and I eat it at least once a week. If you noticed a lack of food styling for the bowl, it’s because I can’t wait to tuck into my bowl since the aroma is killing me. It will not do the noodles justice if they become soggy. So right after cooking, I snapped a few quick photos on my kitchen top, and devoured the bowl hehe :p It is that good.
My hearty bowl of noodles (2 seconds before tucking in)
Chicken simmering away in the wok
Ginger
Ingredients
(serves 2)- 500g medium to large chicken drumlets (about 5 drumlets per person; can substitute with chicken thigh or half chicken)
- 3 slices ginger, cut to thin strips
- 2 tbsp sesame oil
- 2 servings of mee suah (about 100g per person)
- 600ml red glutinuous wine (红槽酒)
- a small dash of sugar (optional)Marinade Ingredients (A)
- 2 tbsp red glutinous wine lees (红槽)
- 1 tbsp red glutinous wine
- 2 tsp ginger juice (grate some ginger, squeeze the pulp to get the juice)
- 2 slices ginger
- 1 tsp sesame oil
- 1/2 tsp light soy sauce (the particular wine lees I had is already salty so I cut down on the soy sauce, you may need more)Garnishing
- more red glutinous wine (I use a generous amount, about 2 tbsp per bowl, can substitute with Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒)
- coriander (cilantro)Directions
1. In a bowl, marinade chicken with the marinade ingredients (A) for at least 1 hour if you can.
2. In a wok, heat oil. Then add ginger strips and fry them till crisp. Set aside the ginger strips for garnishing later (step 8).
3. Using the oil left in the wok, stir fry the chicken until they are cooked on the surface.
4. Add red glutinuous wine, the remaining marinade sauce, sugar and mix until the chicken is evenly coated.
5. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked. If you can, flip the chicken pieces halfway through the cooking time for more even cooking.
6. Add more wine or hot water if there is not sufficient soup. Season to taste (e.g. soy sauce for more salty, sesame oil for more fragrance).
7. In another pot, add mee suah and cook for about 1-2 minutes, separating the strands with chopsticks.
8. Take out the cooked mee suah and set in a serving bowl. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. If you prefer a richer wine aroma, drizzle 2 tablespoons of red glutinuous wine on top of each bowl. Garnish with coriander and the previously fried ginger prepared in step 1.
Cooking Notes
1. Ideally, the dish is cooked with red glutinuous wine and red glutinous wine lees. But if you, like me, only have access to glutinous wine lees, you can substitute with other Chinese rice wine.
2. Different wine lees have different degree of saltiness. Season the dish with soy sauce/chicken cube/salt according to the taste of the wine lees.
Related Recipe
Hong Zao Ji (Chicken Cooked in Red Glutinuos Rice) 红槽鸡
Where to buy the wine lees & mee suah:
家發手工福州麵線 Perusahaan Makanan Jia Fatt
No. 2179B, Kampung Bintang, 32000 Sitiawan, Perak, Malaysia
H/P: 012-5709507, 016-5003955
Note: Once in a while, I will write about food products that I really really love. This is NOT a paid review. The content written in this post is solely my personal opinion.
| If you enjoy this article, please share, tks! |     |
{ 122 comments… read them below or add one }
goodness me! this must be one of the dishes that i have not eaten in years (Due to the scarcity of ingredients as u have mentioned!). Lovely post…although i am not fook chow, their food appeals to me alot. Thanks for sharing!
A very typical Hokkien dish……
wau… I first time seen it.. Looks so special to me.. I bet its very tasty :)
I have tasted this dish just once or twice in those coffeeshops which serve Foo Chow food (which is really rare) . You are arousing my taste buds again and definitely I don’t have 红槽 , so I can never make the dish :( ..can only go hungry…..
The only dish I have at least once a week is chicken soup (noodles).
This is a form of chicken noodles soup too, haha. There’s a nice 红槽é¢çº¿ store at the basement of century square (tampines) at a Taiwanese cafe, you should try it out before you go back US :p
I can totally understand why you couldn’t wait ti tuck in. I mean, look at that!!
Ooo… looks delicious. I grew up eating this as my dad is hock chew. Do you know where i can get the red wine lees in Sg? I only know the shop in beach road that sells the foochow fishballs =)
they sell the wine and wine lees there too :)
This is new to me. It looks delicious.
Beautiful! I also love 红槽é¢çº¿and 红槽鸡very much. Can’t wait to try those.
Mmm….my favourite. Fookchows eat a lot of this. I miss this. Will eat a lot when I go back.
I’ve been reading about this red wine lees and Fujian food: I don’t think I’ve ever tried anything like this dish — and I so very much want to try! Looks startlingly red!
I’ll try to scour ingredients here, but I think it might be something of a wild goose chase in Vancouver.
yes it’s really, really difficult to find this 红槽. Even in Singapore, I can’t find nice ones. I’m rationing my last packet currently. If my mum do go back to Perak and buy them for me, I’ll send you sisters a packet :)
Omg… i love you… noobcook!!! =x its reason why i am fan of your blog =X i love this dish.. =X :o
I love you too… for liking the same food as me! hehe :-)
This dish looks like it would taste incredible! Love the red color of it (the more colorful something is, the better it tastes….right? LOL). Your styling of these photos is nice! :up:
glad the red hue didn’t scare you off. It used to scare me when I was a child and I only tried eating the noodles when I was older lol Thanks for your note :)
love the color of this mee suah!
This is totally new to me but hearing how much you love it and seeing how gorgeous it looks makes me believe I would love it to! I wish I was your neighbor! :lol:
This is new dish for me. Curious about how it taste :!: But I think by just looking at your picture, already know it must be yummy :)
I remember your previous post and bookmarked that recipe to try. Love the color!
I heart that natural red from 红槽, and understand it is irresistible to delay enjoying this flavorful dish.
now u know what i meant when i was telling you about the mee suah from sitiawan :) this dish doesn’t taste right unless its with this mee suah!! :) next time your mum goes back, ask her to buy ‘kong piah’, its a kind of biscuit with either onions or char siew inside, baked in a tandoor-like oven. Many pple order in bulk so order when she arrives and collect when she leaves :) Very famous there, just ask ard for the shop, I can’t really remember the landmarks nearby :p
I tried the kong piah before! hehe yes my mum always bring back nice food from her trip. I have to pester her to go there soon hehe
I saw the lees sold at Sultan Gate but I didn’t really like it coz it’s not aromatic and too watery. I remembered your comment at my previous post about the lees being sold at Tiong Bahru market, is the one sold there a bit better? Thx for your help Ellie ;)
My mum usually buys the Tiong Bahru lees but she will also add the foochow wine from NTUC or the sitiawan wine if she has :) The one she makes is the yummiest I’ve eaten so far :)
NTUC sells foochow wine? I have to try! I think I may have seen it before … it’s not red right? Do you know the brand name? :)
I’m current using hua tiao jiu for this, cost me S$17 a bottle so I drizzle two tablespoon directly on the noodles. Must ration hehe
Yup shld be NTUC or cold storage :) Not sure of the brand name unless I check with mym mum but I rem its very obvious with the words foochow and wine somewhere in the name haha. I even saw an entire lorry with the name on it, transporting the wine to supermarkets! And yes its not red tho the one in sitiawan is red :)
Oh my….. seriously… I’m salivating right now looking this red glutinous wine ginger chicken… I wish I could cook it by my own but I’m too lazy…..
This is really a nourishing bowl of mee suah. I made hong zhao chicken quite long time ago. Just love the smell with sesame oil along. :)
yes sesame oil, hua tiao jiu and lots of ginger. very delish :p~
WOW this looks AMAZING!
I love this dish and now feel so inspired to make it! Any clue where in Singapore one can get red glutinous wine lees ??
hello Clare, check out the comment here, where reader Ellie mentioned two places to find the paste in Singapore :)
Looks delicious. Do you know that I’ve never had mee sua in this version before? How not to give this a try after looking at the gorgous yummy pictures.
It’s not a really common bowl of mee suah, but you should try it if you ever come across. It’s really yummy :)
I’ve never tried this one! The color is gorgeous. I’ll definitely have to give this a try one day.
Is the same with red yeast rice that give red colour into food? I still have some the leftover from making phoenix talons.
You’re making me hungry badly!
I think so! The red rice is made into wine over a period of about 2 months. I’m really hungry now too hehe
I used to dislike 红槽é¢çº¿ but my MIL cooks this for our birthdays so I eat this like 11 times a year, so much so I’m accustomed to the taste and loving it now. I know, I’m one fortunate woman :)
You’re soooo lucky!! I prefer this to abalone longevity noodles for my birthday hehe
I can’t tell you how mouthwatering that photo was! I am so so tempted and the recipe seems easy! If only I could get a hold of that wonderful Chinese wine!
I’ve seen red glutinous wine lees at Asian stores many times. Actually, I haven’t tried it up to now, heehee. Does it taste like wine? The pink-red colour is very bright and tempting.
Yes it has a nice slight Chinese wine taste, but not the hard liquor type. You should try it out one day, I think you will like it :)
The chicken simmering in the red glutinous wine looks so tempting! I never have this mee suah soup cook in red glutinous wine before, if only I can remember it when I go back to M’sia.
you must definitely buy a few packets back to try when you go back M’sia :)
Heh, I doubt I can get almost any of that stuff. But it looks great!
This is definitely a great noodle soup to eat in the winter or in cold weather as the wine and ginger is very warming. I’ve never heard of this particular version before but wow, the picture does make it so appealing. I hope I can find all the ingredients at my supermarkets. It’s cold in San Francisco so this is definitely a great warming soup to eat.
yes this dish is really warming especially with loads of sesame oil and ginger! Hope you find the ingredients too :)
what a great soup..i love the rich color..i need to look for those products
sweetlife
Wow, I never had anything like this…the color is so intense as the taste must be as well…great pictures!
That looks like the most stunning soup dish I have ever seen. Such a vibrant red – I am so sure full of flavour – no wonder you couldn’t wait to devour it.
Very interesting post!! Learn something new today ;)
oh this lovely! I love this amazing red chicken dish! oh yes we wish to teach baking in Singapore but had yet to find people to manage us, and that is the reason why we have yet to be back in Singapore.
I would like to try this !!! Never have that before, I like to try all kinds of noodles.
This looks absolutely wonderful, Wiffy. I can eat soups like this all year long even in the hot summer, especially if they look as rich and delicious as this one!
Oh my gosh, this looks soooo amazing!! Every time I see hong zhao dishes, I get super jealous because I can’t get hong zhao here! Even your quick photos look so good!
wait….you mean you ‘smuggled’ in, no your mum helped you to smuggle in the red glutinous wine ?? serious?! Can you email me your method? I shall try to ‘import’ in my mum’s yellow wine as well!!!! :o
no we didn’t bring in the wine which is illegal. we only bring in the packet wine lees :P
Although I haven’t tried ang zao mee suah from Sitiawan, I bet the bowl you made tastes absolutely heaven! I’m craving for one now. Maybe I should check out the shop at Century Square as mentioned by you. ;)
Oh I LOVE ang jiu mee sua! I’m from Sibu, so I guess the foo chow-ness is probably similar to that in Perak. Too bad UK customs’ ridiculously strict about food items :(
oh dear, i wish i was able to pronounce this dish! i’ve never tried this kind of noodle dish before, but i’m sure it’s tasty, comforting, and delicious!
Oh this sure looks good! This is one of the strange but delicious food I tried in Sarawak, I think the fuchow people really like to eat red food :)
Do you mind if I use your recipe?
yes sure please feel free to use it. I hope you like it. Give me your feedback if any. If you write the recipe on your blog, a link back is appreciated hehe ;)
Thank you! Of course I will link it back to you! :)
Woman, you’re an amazing cook! This would have been perfect after last night’s rain.
So far in my life, I’ve only met a Fook Chow man in my life, i.e. my late uncle, who was born and raised in Sitiawan! That said, I’m not too familiar with Fook Chow cuisine in general though I’ve sorta heard of hong zhao mee suah. I might as well just try this delicacy whenever I happen to stop by the Perak town in the near future!
You just made me salivate, after I’ve had my dinner. Hahaha!
my mum’s also from Sitiawan and thankfully, my aunts know how to make the red wine from scratch, that we’re able to enjoy through colder months and whenever there’s auspicious celebration around..
however, the homemade mian xian has to be bought as it takes skills to make..it’s almost like the slimmer version of la mian as pulling is part of the mian xian making processes..
so good to see Foo Chow Red Wine Chicken Soup being featured here :)
Hi adel, thanks for your comment :) it’s amazing that so many of us who reads this have roots in Sitiawan and enjoy this dish. The world isn’t so small after all hehe
All my aunts can make the red wine too. I heard that there are lots of superstitions to make it, such as don’t ask about the progress, be very good mood when making the wine etc to prevent the wine from becoming sour. I should beg my aunt to make for me next time she comes Singapore :lol:
are you a hock chew too?? good 红槽 is so difficult to get over here. my granddad makes it very well, and he usually does a few bottles before CNY and distributes to us. its sad that noone else in our HUGE family really knows how to make it. we only know how to eat :roll: this dish is indeed YUMMILICIOUS!! my hubby doesnt really like it tho. think its scary looking to him :P
I’m not hock chew but my mum is. So that makes me 1/2? :p Oh 红槽 needs a lot of skill to make at home, or else it will be sour or tart tasting. You’re so lucky that your granddad makes it for the family. Maybe you should learn the skill from him one day.
The redness used to scare me a lot and I didn’t dare to eat it when I was a child. I guess it’s an acquired taste ;)
anybody know if i can hong zhao in sf usa?
Hi bob, You can try the the Chinatown area in SF, however I think it might be quite challenging to find this in US. Even in Singapore (neighbouring country of Malaysia), this ingredient is not that common.
I live in hong kong and really wish to know where i can buy the wine lees. Please help.
You are so lucky to be so near Malaysia and have people bring you ang zao and mee suah. I am desperately trying to get my hands on some, do you think this company sell their goods in Johore or Kuala Lumpur ? If they do, at least I can beg my sister’s friends to bring me some. Meanwhile, I am going to try your recipe tonite. Thank you for being so unselfish in sharing this wonderful dish. Will let ang zao fans know the progress.
The company looks like a small time home business to me. Maybe you can call them to ask if their products are available in other states of Malaysia?
You can find wine lees in Hong Kong? Maybe it’s good as well, yes do let us know the progress. Thanks :)
2nd day of my first attempt, the ang zao looks very much the same as when I bottled it. No liquid has been observed. I am keeping my fingers crossed. I cannot find wine lees here in Hong Kong and I have not been back to Singapore for almost two years. Sigh……. will keep you guys posted on my ang zao. Thanks.
oh woah, you’re making your own ang zao. Wish you all the best :)
thanks so much for sharing ur recipes!
my mum is also from sitiawan.. i hv been eating this since very young and i absolutely love it! can eat it everyday! and yes, the mee sua from sitiawan is really good.. every time we have relatives coming to spore, we have to ask them to bring lots of mee sua for everybody!
last year, i finally had the chance to learn how to make the wine from scratch.. but i still cant re-create my grandmother’s taste whenever i try to cook this.. i guess i just to keep trying!
good for you to learn to make the wine! I hope you succeed. And don’t give up. Fewer and fewer new generation know how to make this and it will be sad if this skill is lost ;)
7 day old, my ang zao is still stubbornly sitting there. No wine or even a drop of liquid is detected. Wonder if I will ever get to eat ang zao again, really in despair……………
I heard it takes two months for the wine to ferment?
Oh! It really takes two months? Ok then i shall wait patiently, thank you.
You can even use the wine lees to fry the pork’s belly..yummy.
good idea! any recipe to share? ;)
It’s more or less how u do the chicken except reduced the water cos it’s a dish and not soup base. Also just add some sugar or rock sugar and salt to enhance the taste. Sorry, I do not know how to write it out but hope u will give it a try. Maybe your followers from Sibu, Sarawak or other foochows can give a more detailed one. Mine will be something like this : Just lots of ginger or according to your taste, fried with some sesame oil or veg oil till fragrant, then add some wine lees, again according to your taste, n fry till aromatic, then add the pork’s belly, halfway through cooking, add some wine to it and simmer till meat is cooked. Add some rock sugar n salt to taste. The smell is heavenly, i can promise you. Serve with steamed rice.
Hi Jenny thanks so much for sharing. I can almost smell the aroma as you described how to cook it. My aunt is coming to Singapore soon and she will be bringing some wine lees for me, I can’t wait to try our your recipe. Excited to learn more than one way of enjoying this ingredient. Thanks again :)
Ang zao looks like it has decided to settle finally. It looks kinda soft now, not stiff anymore, I could see teeny bit of liquid, looks promising. Feeling a bit more optimistic now, hee hee …..
My mum makes this and it takes at least 6 weeks for the whole fermentation process. Be patient :) Good things come to those who wait!
We fry our food with both the red rice wine and the wine lees, and we add it only towards the end when the food is almost cooked – we find that this retains the flavour of the red rice wine.
I like to add the wine at the end too … so that I can totally savour the taste … I love the wine aroma :-)
Hi, Ytd ordered bottle of the red rice wine and the wine lees at $10 each from Tiong bahru 23 Jalan Membina Kopitiam (Bian Mian) stall. Any one tried theirs?
I been eating that stall Bian Mian (both my hus and my fav bian mian – soup / Dry) and recently then heard from his fren that they patronise the stall for 红槽 to cook during his wife’s pregnancy. They dont put any advert/signboard on the 红槽 and you have to ask them to bring it down for your collection on the other day (Coffee shop too hot for the 红槽 to be placed there else will spoilt).
I am a newly married (now then start learning to cook) Fuchow girl but my mom never learn to cook this fav Fuchow dish from my grandma (I used to help her grind dont know wat to make the 红槽 when i am very young, something that look like little crabs/shells) when she alive..haiz.. now i hope i can use your receipe to try it out and see if can get tat “Wai Po De Wei Dao”. I hope i can suceed ..
Hi KT! thanks for sharing your quest for the wine lees! Actually I am really salivating for a bowl of 红槽é¢çº¿ right now and guess what, I ran out of the sitiawan wine lees. Will try out the ban mian stall if I’m in the area, and glad to know of a new place to buy the wine less. Let me know if you like my recipe after trying ok? :)
If you want to go Tiong Bahru and eat Ang Zhao, can only go on weekend. Their Ang Zhao is thick and strong, alternatively you can call 9822 6535 to enquire:)
Dear Wiffy,
My ang zao has been sitting there for one month and 5 days. It looks soft but I don’t seem to see much wine in it. It does smell of wine though. Is this normal? Do I put it into the fridge now or do I leave it out for longer?
Hi priscilla,
do store the ang zhao in fridge and u can keep it for long long time.
hi priscilla, I’ve never made ang zao before, so I’m not the right person to ask :P
One and half month, my friends (ang zao lovers) are here for a vacation. They checked my ang zao and declared it a success! I now have supplies and will wait for winter before cooking ang zao chicken, it is way too hot to eat that now.
that’s good news! congrats! :D
I heard you have to keep the lees in the fridge if you wish to store for long :)
Yeah, I kept it in the fridge, but my ang zao does not have a lot of liquid in it, do you think it is normal. Oh! my eighteen year old son asked for ang zao chicken with mee suah , I followed your recipe and it was a hit ! Thank you for your wonderful recipe, it made me look like a very clever cook!
glad to hear that, you’re too kind. What recipe did you use to make the ang zao? Is it difficult?
Does anyone know if I can buy the Sitiawan mee suah from Singapore? I saw a Foochow bldg ard Jln Besar area, dunno if they sell there haha
let me know if you do ever venture in, I’m so curious what they have there :D
May go to Singapore in August, hope to buy Sitiawan mee suah too, is there a foochow building in jalan besar? What is it called, may want to check it out whilst visiting.
http://www.streetdirectory.com/asia_travel/travel/travel_id_2806/travel_site_16042/
Its called FOOCHOW BUILDING 21 Tyrwhitt Road 207530
Only drove past, did not enter, no idea what they do or sell in that building :p
Hi,
My mother is making the ang chao and wine. We are Foo chew as well, from Sitiawan too.
My mom is from Kluang, her angzao recipe is as follows:-
1 kilo glutinous rice
2 pcs wine starter (jiu piah)
100 grams red kek rice
1/4 cup boiled and chilled water
Soak glutinous rice for one hour, steam for 30 minutes till cooked. Spread to cool. Crush or blend wine starter with red kek rice till fine. Wet hands and sprinkle over glutinous rice and mix thoroughly. Bottle the mixture in sterile containers and sprinkle remaining water over the top of mixture. (I forgot the water in my first attempt, that was why my angzao took two months to ferment and it rendered barely any wine) . My mom would stir it one week later and leave it for another month before harvesting. My first attempt was successful, and hope all you az addicts out there will attempt if you cannot buy good ones. Better to make your own than suffer from inferior anzao.
Hi Priscilla, Do u mean 1/4 cup of boiled water (not hot?) and 1/4 cup chilled water? Thanks.
Ah!!!.. after re-reading the recipe, I got it. Sorry..my bad. Planning to make it over d next few days. Wish me luck.
Thanks for sharing your recipe :) I must find the ingredients at a traditional medical store first =D
When you say “Crush or blend wine starter with red kek rice till fine.” can I use a blender?
Hi Jellio Jan
Do you live in Singapore?
I am not Foochow but myself is. I just felt in love with this dish. Now I am trying to make my own Angchow. My 1st attempt wasn’t successful. It was too startchy. I guess there are too much left over rice. My second batch is already more tha 2 months and it looks promising. I intend to improve on this receipe and may want to sell this commercially.
This is truly an acquire taste.
Hi Jenny and all,
Sorry for the not so precise recipe ; boiled water is actually boiled and cooled. Yes I used a blender to blend the wine starter and red kek rice. I cooked ang zao chicken last Sunday for some Singaporean/Malaysian friends, they were so impressed that I made it and had me give then each a small jar. To be able to share this ang zao really made my efforts worth while. Do try making, we don’t want our future generation grow up without knowing their food roots!
HI Priscilla hk,
yes I stay in Spore.
My mother method is a bit different from urs. Infact, my mother is very careful that no water going into the mixture cos it will spoilt the fermentation.
If u want more wine, u shld cook the rice with more water. The rice will be a bit mushy. She spread the wine starter and red ker rice layer by layer and let it ferment for 3 months.
She usually use 2.5 – 3kg of g.rice
Hi Jelliopan, thank you for your tips. Unfortunately, I have to move to California and now I am even further away from Singapore and Malaysia. Sigh…. cannot find wine starter here in Palo Alto, does anyone know where I can find this and also pandan leaves in Palo Alto? Help!
Stupid me, I have been asking around smh forum if anyone is selling this. But who knows there are few guys from my office are from sitiawan (which I didn’t know this wine lees are easily available there)….
Read your blog on this last night then I know….
Asked my colleague today and he said that he saw his sister making it… Will pass some to me real soon…..
oh lucky you to get home-made wine lees, and sitiawan recipe no less!
This is such a beautiful dish…very comforting.
Hi there,
My mum was from Sitiawan too! Maybe our mum knows each other. And tis is also my favorite dish since young! I like all kinds of Hong zao foods. In deed, the ingredients in sitiawan are really so much nicer than SG.
Hope I can cook as good as u…
GrEat food and website :)
hey who knows? it’s not impossible, the world is very small :)
Where can we get this traditional red glutinous wine lees here in Singapore?
My mother used to cook this when we were young but can’t get these wine lees anymore. I really miss the taste!
i’m very thanks for u to share the mee shua n red wine on ur page…
if u got come to sitiawan again please come visit us at 家發手工福州麵線 Perusahaan Makanan Jia Fatt….
Hi Jimmy, thanks for visiting my blog and for leaving a comment. My mum, aunt and basically whole family are all praises for your mee sua, they always fill the car boot with bags of it whenever they visit Sitiawan. I hope to have a chance to visit one day too :)
thanks….
n i hope to have a chance to meet u in person n.n
Gosh! Was craving for this and looking for recipes and found your blog! Argh! How delicious is that. One think cravings are only for pregnant women. Now I am having gastritis just looking at that delicious pix. Lucky you, you’re just across the straits… I’m waaaayyyy over the seas!! I miss my Sitiawan food toooooo! Thank you noobcook! will try my best to look for the ingredients and get cracking. Will try to make the Hong Zao lees if i have to! Muah!