Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles) - Repost

 Upon the invitation of  Small Small Baker, I am reposting Sitiawan Ang Jiu Mee Suah.  Thanks Small Small Baker for your invitation :)

Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles). Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu. Whenever we cook this dish, we usually use the local mee suah too. As for me, I am used to Sitiawan mee suah. So, whenever I go back to my hometown, I am bound to stock a few packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs. Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year. Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.

Ingredients for Ang Jiu Soup :

- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1) Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2) Add in marinated chicken pieces and stir for a while.

3) Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4) Add salt to taste.

How to prepare mee suah
1) To prepare mee suah, bring to boil a pot of water.

2) Add mee suah in and keep stirring to loosen up the strands and to prevent it from sticking to each other.

3) Cook for about a minute and transfer the cooked mee suah to a basin of cold water. Keep stirring.

4) Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl. Mix well.

5) Serve mee suah with the cooked ang jiu chicken soup and hard boiled egg immediately.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

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Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles)

Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles).  Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu.  Whenever we cook this dish, we usually use the local mee suah too.  As for me, I am used to Sitiawan mee suah.  So, whenever I go back to my hometown, I am bound to stock a few  packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs.  Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year.   Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.

Ingredients for Ang Jiu Soup :

- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized  old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1)  Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2)  Add in marinated chicken pieces and stir for a while.

3)  Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4)  Add salt to taste.

How to prepare mee suah

1)  To prepare mee suah,  bring to boil a pot of water.

2)  Add mee suah in and keep stirring  to loosen up the strands and to prevent it from sticking to each other.

3)  Cook for about a minute and transfer the cooked mee suah to a basin of cold water.  Keep stirring.

4)  Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl.  Mix well.

5)  Serve mee suah with the cooked ang jiu  chicken soup and hard boiled egg immediately.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

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Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Braised Sweet Sour Fish Maw (Ko Rue Foo Chow Style)

 

Having grown up in Ayer Tawar, Sitiawan (Perak), where the majority of the Chinese in Manjung are Foo Chows or Hock Chews, our lifestyle, more or less has been influenced by the Foo Chows, no doubt I am from a Hokkien family.  Foo Chow style sweet sour fish maw is a must during Chinese New Year and it is no doubt one of the best dishes we love.   Initially, my hubby could not get used to the sweet sour dish.  He used to be curious why most of the dishes in Manjung's restaurants are sweet and sour; be it fish maw, sea cucumber, etc.  After so many years, he has got used to it and in fact quite like the sweet sour fish maw.  As far as I know, only the Foo Chow style fish maw is cooked sweet and sour.  Do correct me if I am wrong.

What is fish maw?  Fish Maw 花膠/鱼鳔 is an internal gas-filled organ found in most fish and is commonly used in Chinese cooking. Fish maw is believed to be an excellent source of collagen. Dried fish maw is hard, solid, hollow, translucent and must be soaked to soften before cook. Some may prefer to deep-fried it or boiled it in water with ginger and spring onions to get rid of the fishy smell. When cooked, it has soft texture.

We cooked this Sweet Sour Fish Maw on the 3rd day of the Chinese New Year.

Ingredients :

(A)

- 1 pack of fish maw (deep fried, soaked in water, rinsed and squeezed out the water and tear into pieces)

- 1 bowl of fresh bamboo shoot (finely sliced)

-  1/2 bowl of shredded carrot

-  1 bowl of mixed minced pork and small shrimps

-  few dried mushrooms (soaked and finely sliced)

- 1 can of button mushroom (washed and sliced)

- 4 cloves garlic (finely chopped)

- 1 thumb sized ginger (finely chopped)

 (B)

- White vinegar and/or plum sauce (to taste)
- Tomato sauce (to taste) I used about 1 bottle!
- Garlic chili sauce (to taste) I used  1/2 bottle of Kampong Koh chili sauce

- sugar to taste

- soy sauce to taste

- salt to taste

(C)
-  2 eggs (beaten)
- cornstarch with water for thickening

- cooking oil

- water

Method :

1)  Heat oil in a wok or pot and saute garlic and ginger until aromatic.  

2)  Stir in  minced meat and shrimps until fragrant.

3)  Add the rest of the ingredients (A).  

4)  Stir and mix well. Add enough water.  Let it simmer  until all the ingredients are cooked.

5)  Add ingredients (B) according to taste.  For those who like the dish to be spicier and more sour, add extra garlic chili sauce and white vinegar or plum sauce.

6) Keep stirring while adding the beaten egg and thicken the gravy with constarch.

7)  Serve hot.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

For more and latest updates, pls follow my blog with bloglovin.  Simply click and follow :

Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)