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Red Glutinous Wine Mee Sua

   

Foochow Red Wine Mee Sua Recipe

Update (4 Aug 2014): First posted in Apr 2010, now updated with new photos and improved recipe.

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Whenever my mum goes back to her hometown in Sitiawan, Perak (Malaysia), I will beg her to bring back some her hometown’s 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 this page. The Chinese population in Perak is largely Foo Chow (hock chew 福州) and the Foo chow red glutinous mee sua and chicken are famous specialties there. With the best ingredients money can possibly buy, it is very easy to whip up this one-dish meal of red glutinous mee sua with chicken (红槽鸡面线).

Similar Recipe: Red Glutinous Wine Chicken

When I ask my relatives about the art of wine making, superstitions come flying around. “You must be in a good mood when making the wine”, “You must NOT ask about the status of the wine or the whole batch will be ruined” etc. It all sounds unbelievably irrational, until I realised that somehow, the best glutinous red wine I have tasted are always home-made. I don’t even want to start ranting on how bad some of the mass-produced factory wine lees taste. To me, as long as you can procure good quality wine and wine lees, you can get way with “anyhow cooking” this dish (sometimes I even skip the chicken marination part) – which explains the simplicity of this recipe.

Hand-made mee sua

If you ever have a chance to visit Sitiawan, Perak, I urge you to buy some of the quality wine lees and hand-made mee sua (福州面线) there. The shop I am recommending (see contact details at the end of the page) has been around for more than twenty years, and today, their mee sua is still hand made. If you visit their shop, you can see the mee sua being sun dried on poles. Being hand-made, they are not the thinnest mee sua out there, yet the texture is superior! Our car boot back from Malaysia is always filled with friends and relatives requests for them. Their particular mee sua is (deliciously) salty on its own, so cooking them separately in a pot of water is a must.

red glutinous wine lees

Like their mee sua, their red glutinous wine (and lees) are deliciously savoury on its own, which is why you can see that my recipe is so minimum with simple seasonings.

Where to buy good quality red glutinous wine & 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: This is NOT a paid or sponsored mention. I am just sharing good finds with my readers :)

                                           

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126 Responses to “Red Glutinous Wine Mee Sua”

  1. Clare @ Mrs Multitasker — April 18, 2010 @ 10:19 pm

    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 ??

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:22 pm

      hello Clare, check out the comment here, where reader Ellie mentioned two places to find the paste in Singapore :)

      Reply

  2. jo — April 18, 2010 @ 11:07 pm

    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.

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:22 pm

      It’s not a really common bowl of mee suah, but you should try it if you ever come across. It’s really yummy :)

      Reply

  3. gaga — April 19, 2010 @ 12:58 am

    I’ve never tried this one! The color is gorgeous. I’ll definitely have to give this a try one day.

    Reply

  4. Pepy @ Indonesia Eats — April 19, 2010 @ 8:05 am

    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!

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:26 pm

      I think so! The red rice is made into wine over a period of about 2 months. I’m really hungry now too hehe

      Reply

  5. blessedhomemaker — April 19, 2010 @ 10:55 am

    I used to dislike 红槽面线 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 :)

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:28 pm

      You’re soooo lucky!! I prefer this to abalone longevity noodles for my birthday hehe

      Reply

  6. tasteofbeirut — April 19, 2010 @ 10:58 am

    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!

    Reply

  7. 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.

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:29 pm

      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 :)

      Reply

  8. Ching — April 19, 2010 @ 11:59 pm

    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.

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:30 pm

      you must definitely buy a few packets back to try when you go back M’sia :)

      Reply

  9. Bob — April 20, 2010 @ 12:11 am

    Heh, I doubt I can get almost any of that stuff. But it looks great!

    Reply

  10. xiaoyen — April 20, 2010 @ 1:49 am

    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.

    Reply

    • wiffy replied: — April 20th, 2010 @ 9:30 pm

      yes this dish is really warming especially with loads of sesame oil and ginger! Hope you find the ingredients too :)

      Reply