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Mum’s Red Wine Mee Suah

I pretty much grew up having lots of red wine chicken soup, sweet & sour fish maw and hock chew loh mee (loo mien). Mum cooks red wine chicken soup quite often, and we eat this almost everyday during CNY.

Growing up, I took this for granted, until I went overseas to study. During winter, all I could think of was the red wine chicken soup. I was really surprised when BSG told me they make their own red rice wine. They even gave me a bottle to try. =DMum noticed the bottle in the kitchen the next morning and asked me where I got it from. She then offered to make me red wine chicken soup with mee suah for dinner that night. How could I possibly resist?? Plus she had 3 kampung chickens courtesy of grandma in the freezer (from her trip to Sitiawan a few days back) and mee suah from dad’s cousin sister. How lucky! =DIt was pouring that night and I was happily tucking into my piping hot bowl of soup. Shiokness!! Mum knows I like my red wine soup with LOTS of ginger (Bentong ginger only) and plenty of wine. The red rice wine was really good stuff! Even my parents gave it the thumbs up. We were only allowed to have one bowl each because mum used ¾ the bottle of wine! The mee suah was soft, smooth and still retaining its bite. For the mee suah to still be firm, it has to be blanched in boiling hot water for no more than 1-2 minutes. Glorious red, fragrant and full of kick, I relished every mouthful. As soon as mum went upstairs, I quietly sneaked into the kitchen and had another bowl of soup! Then I turned red, happy and light-headed. It’s quite strong and a little heaty, but damn good! Thanks BSG for that SUPER SHIOK red wine!

Here’s the recipe just in case!

Ingredients:(edited 6/4/09 at 10.00pm)
Ginger (mum uses OLD Bentong ginger)
Kampung Chicken
Sesame oil
Red wine
Mee Suah

Heat sesame oil in a wok. Add in ginger. Cook till brownish and fragrant. Then add in the chopped chicken. Fry the chicken until it’s non-bloody and pour in red wine. Add BOILING water as the soup base. Simmer on low fire for 40 minutes (kampung chicken is tough) or until chicken is tender. The amount of red wine added is up to individual preference. Add salt to taste.

In a separate pot, blanch the mee suah in boiling hot water. After 1-2 minutes, remove immediately and toss it with red wine and some oil from the soup. Add in more soup before serving.

Mum just said I got her method wrong…above is the new edited version! =P

23 Responses

  1. Sean

    i’ve only ever eaten this once, at orient delights in ttdi plaza. i think it’s an acquired taste. i really wanted to like it but somehow i just couldn’t!

  2. Selba

    Wow… never thought that mee suah can be eaten with this red wine chicken soup. We usually eat it with rice. Interesting! 🙂

  3. 550ml jar of faith

    Oooh, this is one of the Hock Chew specialties you gushed over? Hey, very nice to have met both you & Rif the other night!

  4. Julian Si

    Looks deeeeeelish!

  5. Bangsar-bAbE

    Julian – It was really yummy! =)

    550ml – Yup, this is one of them! Same here, we should do it again! 😉

    Selba – Mee suah with rice? That I’ve never eaten before!!

    Sean – I didn’t quite like Orient Delight’s version. But I agree it’s an acquired taste.

    rif can’t take it either… =(

  6. worldwindows

    Very appetising. Red rice wine may be a better one for noodles. I fine white ones a bit bland and pungent.

  7. backStreetGluttons

    We are so happy that everything turned out

    p e r f e c t ! 😀

  8. Bangsar-bAbE

    BSG – Yes, thanks again! =D

    worldwindows – Yummy indeed! 😉

  9. Sapuche

    I’m totally intrigued by this, and it’s funny that your mom only let you have one bowl because of the wine content. Haha! But she’s a real gem for having cooked this for you. 🙂 Unfortunately, I don’t think there’s any way of finding these ingredients in Hawaii, but that just means I’ll have to look for it the next time I’m in Malaysia!

  10. Raynebow

    Wow…those mee suah & red wine chicken looked super authentic & delish! I'm sure you'd be looking prettily pink after bowls of those!

    aka Pureglutton 😉

  11. foodbin

    so are you a Foochow mui? The last photo with Mee Suah got me drooling. your mum is a good cook,too.

  12. vialentino

    this looks good and delicious…outside got sell this red wine mee suah?

  13. Bangsar-bAbE

    vialentino – I only know a place in Pudu and orient delights in TTDI that sells this. 😉

    foodbin – Yup…Foochow mui and proud of it! =D

    Mum cooks well, I only wished she would let me eat fried food! =P

    Raynebow – It was super yummy! And I was really pink…hehehe >D

    Sapuche – Yeah, I'm lucky mum still cooks my favourites! You'll have to get it from Malaysia.

    OR make your own. Which I don't dare attempt myself!! =P

  14. thenomadGourmand

    very apt timing! I just came bk frm lunch at Hup Yik at Jln Gajah. It was bad laaa..& now I'm reading ur post!!
    can order frm bsg ahh? then i can use ur recipe, thks so much for sharing it!
    bentong ginger – yeahh..the best rite!

  15. CUMI & CIKI

    i totally know what you mean! it’s really hard to find nice soft mee suah that still retains its bite. most of the time it just disintegrates before you can put it in your mouth.. disgusting.. eek. But ur mum’s style of cookin looks yummie:D

  16. NyonyaChef

    Hokchiew girl…can I get your mom’s cooking method ? 3/4 btl cooked for how many people…in order to get the sweet taste.

  17. Bangsar-bAbE

    NyonyaChef – 3/4 bottle for 6 people.

    She used 1 1/2 litre of BOILING water for the soup. It has to be boiling hot. =)

    CUMI & CIKI – Thanks! If you like, I can get the mee suah for you from Sitiawan. 😉

    thenomadGourmand – Haha…that one you have to ask BSG.

    I just edited the recipe…it's now EXACTLY how my mum cooks the red wine soup!

    And yes…bentong ginger is the best! Especially the old ones…

  18. Leonard Loh

    WOW 3/4 bottle! No wonder the shop-owner in lumut that sells the red wine to me said 1 bottle won’t be enough for me….

    I bought mee sua in lumut too…

    Not sure what’s bentong ginger though…. 🙁

  19. weeleum

    i prefer only soup without mee suah..
    more wine and the older the ginger = 1 hell of a gud soup
    yeah, hock chew food rocks..

    i tink the best lu mien is still the same stall selling bside market at kg koh, previously opp. maybank (many years ago la).. d kampuan (konloh mien) oso gud…

    funny, nobody selling hock chew stle loh mee outside sitiawan…

  20. Bangsar-bAbE

    weeleum – Yes, hock chew food rocks!! =P

    I like the loo mien near the Kg Koh market too! But you have to go there quite early…

    Ya lor! I wonder if it’s because it’s tedious to prepare…

    Leonard – Mana cukup? You should buy at least 2 bottles!!

    Bentong ginger is more fiery than normal gingers. It gives more heat to the red wine soup.

    You can get plenty from Bentong, Pahang.

  21. "Joe" who is constantly craving

    hahaha i can so imagine getting drunk on food.. *hic* *hic*..

  22. Bangsar-bAbE

    Always happens to you ah? =P

  23. Wong

    Nice Food.. I Like it so much..

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