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Red Glutinous Wine Mee Sua
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.
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.
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, 016-5003955Note: This is NOT a paid or sponsored mention. I am just sharing good finds with my readers :)
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. ;)