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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





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

  1. Jade — April 21, 2010 @ 4:50 am

    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 :(

    Reply

  2. 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!

    Reply

  3. 3hungrytummies — April 21, 2010 @ 9:17 pm

    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?

    Reply

    • wiffy replied: — April 21st, 2010 @ 11:05 pm

      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 ;)

      Reply

  4. 3hungrytummies — April 22, 2010 @ 3:42 pm

    Thank you! Of course I will link it back to you! :)

    Reply

  5. Dee — April 23, 2010 @ 7:25 am

    Woman, you’re an amazing cook! This would have been perfect after last night’s rain.

    Reply

  6. Pei-Lin — April 25, 2010 @ 10:47 pm

    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!

    Reply

  7. adel — May 9, 2010 @ 9:55 am

    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 :)

    Reply

    • wiffy replied: — May 10th, 2010 @ 5:41 pm

      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:

      Reply

  8. Charisse — May 19, 2010 @ 11:25 am

    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

    Reply

    • wiffy replied: — May 19th, 2010 @ 2:22 pm

      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 ;)

      Reply

  9. bob — May 20, 2010 @ 1:46 pm

    anybody know if i can hong zhao in sf usa?

    Reply

    • wiffy replied: — May 25th, 2010 @ 10:00 am

      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.

      Reply

  10. priscilla hk — May 21, 2010 @ 6:48 pm

    I live in hong kong and really wish to know where i can buy the wine lees. Please help.

    Reply