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Ang Zao Mee Suah (Ingredients from Sitiawan, Perak)

   

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
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.

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
Red glutinous wine lees (红槽) from Sitiawan, Perak

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
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.

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
My hearty bowl of noodles (2 seconds before tucking in)

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
Chicken simmering away in the wok

Ginger
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

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线

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.

                                           

Leave a Comment





123 Responses to “Ang Zao Mee Suah (Ingredients from Sitiawan, Perak)”

  1. ShroomTen — April 18, 2010 @ 1:34 am

    Omg… i love you… noobcook!!! =x its reason why i am fan of your blog =X i love this dish.. =X :o

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:13 pm

      I love you too… for liking the same food as me! hehe :-)

      Reply

  2. HoppingHammy — April 18, 2010 @ 2:31 am

    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:

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:15 pm

      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 :)

      Reply

  3. peachkins — April 18, 2010 @ 7:58 am

    love the color of this mee suah!

    Reply

  4. Reeni — April 18, 2010 @ 8:14 am

    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:

    Reply

  5. Lia Chen — April 18, 2010 @ 9:45 am

    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 :)

    Reply

  6. Wandering Chopsticks — April 18, 2010 @ 1:31 pm

    I remember your previous post and bookmarked that recipe to try. Love the color!

    Reply

  7. TasteHongKong — April 18, 2010 @ 1:59 pm

    I heart that natural red from 红槽, and understand it is irresistible to delay enjoying this flavorful dish.

    Reply

  8. Ellie — April 18, 2010 @ 6:57 pm

    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

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:19 pm

      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 ;)

      Reply

      • Ellie replied: — April 20th, 2010 @ 9:34 pm

        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 :)

        • wiffy replied: — April 20th, 2010 @ 9:37 pm

          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

          • Ellie replied: — April 21st, 2010 @ 9:00 am

            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 :)

  9. Selba — April 18, 2010 @ 8:28 pm

    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…..

    Reply

  10. Little Inbox — April 18, 2010 @ 9:16 pm

    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. :)

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:20 pm

      yes sesame oil, hua tiao jiu and lots of ginger. very delish :p~

      Reply