Roll it…

Long before there were instant noodles, we had what we called mee kua in Hokkien, “mee” meaning noodles…but I do not know what “kua” means. Maybe it means hard as in “tau kua” which is what we call the firm bean curd cake but one thing’s for sure, I’m pretty certain it has nothing to do with “ah kua” (pondan/transvestite)! ROTFL!!!

The Malay name is clear enough – mee sanggul, sanggul being the name for the end result when ladies tie their long hair and roll it up into a bun like these…

Mee sanggul - uncooked

My mother used to cook a whole basin of that for us when we were young. She would boil the noodles and toss it in lard, soy sauce and Ve Tsin (msg/monosodium glutamate – back in those days, Aji-no-moto was unheard of as well) and my brother and I would feast on it to our hearts’ delight.

They’re not exactly instant and may take a longer time to cook, like spaghetti…and a lot of water is needed as the water may get too starchy and if you’re cooking the noodles in a saucepan or a small cooking pot, it may boil over and you end up making a mess.

These days, we do not use lard anymore, so I just use a tablespoon of cooking oil, a tablespoon of soy sauce and half a teaspoon of msg. To make it taste even nicer, I would also add a spoonful of Bovril…

Mee sanggul - ingredients

Actually, it is up to you to modify that according to your whims and fancies. My missus would fry some sliced shallots in the oil for that additional flavour and fragrance…and add chopped spring onions as well.

Once the noodles have softened, drain away the water and toss in the ingredients prepared and there you have it…

Mee sanggul 1

Mee kua or meeΒ sanggul with a little bit of homemade pounded chilli…

Mee sanggul 2

These days, they have dried kampua mee and dried kolo mee – the latter is supposed to be curly…and even dried mee pok. Mee pok is flat like mee kua but in comparison, the colour is very pale. Mee kua comes in Β a darker shade of yellow and has a distinct taste of its own.

I remember mee kua used to cost 50 cents a kati…but when I bought a bag of it the other day, probably a kg, it cost me RM4.80. Sigh!!! The sign of the times!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

44 thoughts on “Roll it…”

  1. Yes…our mommy used to prepare this version for us too but often the soupy version. I reckon dry with lard is the killer combination..tapi we all need to be health conscious as time goes by ehhh….I shd be the first to comment ehhh

    Ya…you’re first today. Yup, my mum cooked bayam with bone soup and added the boiled mee kua – very nice also…but I prefer the lard and soy sauce combination anytime. Kids especially…not so crazy about soupy things… πŸ˜‰

  2. haha…thanks for reminding me on the error URL…nice day

    No worries. You’re not the only one – slip of the finger, not thought of mind. πŸ˜‰

  3. add a bit of sesame oil and oyster sauce it would taste like wan tan mee – one of my instant food here topped with chicken or pork belly. Yum.

    Wow! It’s a wonder you are not tua-pui like me! Some people have all the luck in the world. Humph!!! 😦 LOL!!!

  4. My mum cooks the best wanton mee, kon lo mee… hahaha.. meaning among us siblings la.. we cannot get the taste like hers.. i wonder where and what is missing.. we follow her style of frying shallots, garlic… soy sauce.. no msg .. but somehow or rather.. hers taste different.. why ah? the hands that prepared them.. i think that is the reason…

    Some people just have the gift – the touch. Others may follow the exact same recipe…but would not be able to produce the exact same thing…

    1. Aiya… Claire… diff people make diff taste wan, especially if we just agak agak. You see… my mum make good acar timun and acar rampai… but I can never make the one as good as hers…even when I follow her recipe bulat bulat! But den, cincai lah, horr? Can makan till full, can liao! πŸ˜€

      If I try one time, not the same…I usually will not try again. Would prefer not to eat or cook things that I know I can cook well… Just harap others will cook, then I’ll eat! LOL!!! πŸ˜‰

      1. Hahahaha… too bad you’re not living in KL… else a lot of people would love to feed you things that you dun cook well too.

        Humph!!! If I were living in KL, I would tell everybody I could not cook…and wait! Hahahahaha!!!!

  5. Ohhhh… I like this one… used to eat it when I was a little girl. But my mum will shred those leftover chicken on top of it and feed me and my sis with it when we’re studying late at night. Not exactly fast food… just like you said…have to boil till like spaghetti!

    Ah! So you do have this over there too. Not the same as those packet egg noodles sold in the supermarts. These have a special taste of their own – nicer…and take longer to cook.

    1. Yes, we do have this at our end. Last time it’s cheaper… my mum used to buy Rm2.00 of it, and can feed us for days. Bought them from wet market from those chinese noodles sellers. These days, cannot find so cheap liao. 😦

      I’m the horrible kind… I wanna eat this stuff… I just replace it with fettucine hahahahahahah…. taste not the same, but cincai lah! LOL. Looks the same.

      Me too… Any noodles or pasta ok with me but once in a while, craving for mee kua – and that special taste. Only thing is need to boil longer… 😦

  6. heee.. how come after cooked, it looks like pan mee dy one?

    Pan mee like that? I thought they just tear the mee dough like pieces of paper… I would think this looks like mee pok or fettuccine?

  7. 3 simple steps yet you can have this delicious hokkien noodles, genius lar man!:o

    Cheers and a beautiful morning!

    Not the same as Hokkien mee lah… Has a taste of its own – and in fact, I like this a lot more than KL Hokkien mee… πŸ˜‰

  8. my old man called this Iban mee-Direct translate… for him..he eat pots n pots of this mee in his growing up years in his small hometown.
    btw.. the cincaluk chicken vv yummy . will cook def. cook again soon.

    Iban mee in the coffee shops in Sibu, quite different. Ya…we ate a lot of this when we were young – like I said, my mum would make by the basin…and how we loved and enjoyed it! Hah!!! I told you the cincaluk chicken was nice! I would want to cook that again too… πŸ™‚

  9. aiyah….now you’re making me hungry, and I haven’t had my breakfast yet.

    Hahahahaha!!! No breakfast at home? Kesian…. LOL!!! πŸ˜€

  10. AAAHHHHHH!!!! “chieng mien”!!!! So so so long i have not eaten this. Yes, my grandma love to cook this for us when we are young. I miss the “chieng mien” taste. Ok, will ask my mum to bring me this when next round she is here. Yum!!

    Now you make me hungry. 😦

    What’s that? In Mandarin or Foochow? Aiyor…this is so easy to buy and bring over. These days, they have dried kampua, kolo mee and mee pok…but I still prefer the traditional mee kua – there is that special taste in the noodles that the others do not have. Yum!!! I can bring for you, no problem…but I dunno when I’ll be hopping over to KL. Right now, only confirmed trip is in mid-November…. Still such a long way to go. SIGH!!!

  11. You shouldn’t add msg la. What tastes good is not necessary healthy.

    Only that little bit, no problem lah! You always eat out – you should drop by their kitchen and see…especially the Chinese ones. If you see the amount they add, sure pengsan one, I tell you! That’s why I don’t like to eat out – or I’ll tell them to cut down on the msg – at least by half…and they’ll tell you…so little where got nice? 😦

  12. how come tarak vegey geh…i like it with a lot of vege :p

    Can add your own, if you want. Lettuce, cucumber, tomato…up to you. Kampua…also no veg bah! You bluff one! I see your posts, all the time eating out, eating a lot of meat…and going to Dan De Noh or whatever you call it. Muahahahahaha!!! πŸ˜€

    1. Hahahaha… she’s almost a carnivore. I daresay the only veggies that she eats… is only salad leaves, sweet potato leaves and kangkung.

      ps: Did you see how she telan steak in her blog post? Haiyoor… scary. And horr… she oso can makan siput babi and frogs, something that I wouldn’t even touch! *HORROR*

      See! See! Dare to ask me why no veg some more! Tsk! Tsk! Hahahahaha!!!!

  13. Ahh… one of my favourites. But I normally use those instant Lee Fah Mee noodles. Top it with a fried egg and its good enough for a King!. hahaha

    Lee Fah, where got the same? All those packet noodles at the supermarts…nice also if cooked like this but mee kua has its own fragrant taste – much nicer than the rest and “khiew-er”, takes longer to cook…

  14. If your memory is right, then mee kua would be about RM0.80 per kg in the old day, a six fold increase over the past 3 decades. Not too unreasonable IMO.

    I was told an egg in UK cost RM1.50 each whereas ours is only RM030. That is pretty amazing because the vast majority of animal feed we use here are imported. Corn & Soya Bean & Wheat etc.

    3 decades? More than that, eh? 50s…60s…when people still sold things in katis and tahils. I remember 50 sen a kati…and actually, quite reasonable – like you say. That time, government clerk’s gaji $150 a month…and now around RM1,500 – that already how many %.

  15. had this meekua aka instant bovril mee for brekkie!normally fried abowl of olive shallots oil to make noodles. Now m having coconut cocktail bun at the mall.still on ‘kejapau’ mode πŸ™‚

    You have mee kua there…or those packet egg noodles? Not the same lah – these are nicer! LOL!!! Wow! Lady of leisure…enjoying life to the fullest. So nice!

  16. my mum always do sambal mee kua with this. The mee kua is not boil but fried sambal with kacang and ikan bilis till dry. Mcm the one they made for tapioca with sambal.

    Oh? Something like tapioca sticks? Never tried that before. Something like those mee snacks then – Maaaaaa….meeeee!!!! LOL!!! πŸ˜€

  17. Looks like “mee papan”. πŸ˜€ I am hungry already. I used to eat this a lot back in university

    Mee papan? Never heard of that? Malacca specialty kah? Come..come… Post and see!

  18. this brings back memories. actually my mom used to cook this for us too and she will tell us this is home-style Kolo!

    these days i use spaghetti or the angel hair spaghetti to cook with a method that’s almost similar to this.and i try to console myself by telling myself that this IS sarawak kolo mee..LOL

    LOL!!! As they say, beggars can’t be choosers… So kesian… πŸ˜€

  19. chieng mien as in foochow dialet. πŸ™‚

    Oh, mid november? My mum will be here end of Novemeber together with Anson (my brother’s son), school holidays ma. πŸ™‚

    I’ll be going mid-November. Melissa is coming home, arriving KLIA from Auckland on the 13th…and we’ll come back to Sibu together on the 14th evening. I think I’ll be going on the 12th, can’t remember exactly – have to check my booking.

    1. Gosh, ur girl is coming back??? Feed her, feed her!

      No need this time. She’s eating pretty well over there – not like in Sg Petani. Couldn’t cook and not easy to move around to look for things to eat.

      1. You’ll never know. Mebbe she misses you cooking leh. LOL… When I go home to my parent’s… I would never wanna eat out… day in, day out, want my mum’s cooking! LOL. I’m sure your girl is the same!

        Of course, she does…and of course, I’ll be cooking her favourites for her when she comes home. This time around, she says she wants to cook for us to – show the culinary skills she has picked up over there… πŸ˜‰

  20. I love mee kua but sadly said it could not be easiyl found here, dont know why, it could be not many kia like this……………. i remember when i was little, this mee kua was kind of the “king” of all noodles, expensive i was told.

    Hey cikgu, i like the second picture displayed, really looks like your skill of photography is stunning………bravo. next time come Penang, take nice nice picture for me and family, ok?

    Ya, not easy to find here too. Last time, BIG baskets all full…and lots of boll weevil in the noodles – all floating up when boiling and had to be removed. Any grocer shop, you’ll find them…but now – like the three near my house, only one selling. Ya, when I go to Penang, I’ll bring some for you. Hehehehehe!!! πŸ˜‰

  21. Ohh this is mee sanggul! Read about it before when I was studying.. and the mee really looks like sanggul! LOL! You toss it with cooking oil only ah? I usually will fry the oil with some garlic and shallots first.. makes a BIG BIG difference to the noodles!!

    You did? Hey…that could probably one of the workbooks I wrote for SPM English (Pan Asia Publications). I had a comprehension passage on instant noodles from the humble beginnings as mee sanggul… Ya, my missus would also do the same as you but usually I’m not bothered. Lazy…and like this also tastes nice. Hehehehehehe!

  22. ah i dunno bovril can be used in mee sanggul always thought that bovril is only used with porridge, that what i used to hv when i am kid. lol

    I didn’t either. In the past, it would be either be with porridge or applied on bread…not until I got married and my missus would toss the noodles with Bovril and I liked it a lot. Since then, there has been no turning back. LOL!!!

    1. Alamak… suddenly kempunan porridge and bovril! *pengsan* of all the things!

      Gosh! The peril of dropping by my blog! Makes you crave for all kinds of things. LOL!!!

  23. I’m sure Sibu people think about mee very often. See, we are so like minded, Sibu people bah, that I have also just posted about noodles….haha. I remenber those mee kua. We used to eat loads of them when we were young…easy to cook and very filling. There’s always a huge packet in the house. We liked it very black with soya sauce….mmmm

    Ya…I love noodles…ever since I was a kid. Not so crazy about rice. My daughter’s more into pasta though – not so much a fan of noodles and definitely not rice. Would prefer kway teow or mihun instead.

  24. mee kua or mee sua? i normally pronounce it as mee sua … like this noodle type … i normally cooked it with soup …. dry one also not bad with the soya sauce and thick soya …. yummy ler….

    This is mee kua. Mee sua is like sua (thread) and white in colour as you can see here:
    We usually eat mee sua in chicken soup cooked with Foochow red wine and ginger but we can also toss it like this and eat. Also nice!

  25. the ever classic meal! Sadly all I want now is sleep… eat have became less of a priority for me T.T

    Yes, sleep is more important. It does not matter so much if you do not eat…but must have adequate sleep. Gosh…haven’t seen you around for a long long time. Hope you’re doing well. Life’s so busy in Kiasuland?

  26. It’s almost 12am and now that I just saw this post… my stomach can’t stop growling…. &^!%%$@!#!!

    Hahahahahaha!!! Good thing you did not come knocking on my door and asking me to cook some for you! ROTFL!!!πŸ˜€

  27. you know, of all the things that i’ve learnt to like as i’ve grown older, mee kua is sth that I just can’t bring myself to enjoy 😦 and believe me I’ve tried…i do love mee pok though

    Why? Mee kua is nicer than mee pok… I guess your mum, being so health-conscious would never use lard…and so it was not as nice as the lard-laden mee pok you would have outside. LOL!!! πŸ˜€

  28. That pounded chili looks right up my alley… got a recipe for that? πŸ™‚

    My missus made that – used a blender, that’s why all the seeds. I would pound by hand – chillies and garlic, squeeze calamansi lime and add a bit of sugar to balance the sour taste, that’s all. If for eating with beef, I would replace the garlic with ginger instead. Unfortunately, I do not cook following specific measurements or using recipes.

    Btw, thanks for dropping by… Will link you in my blogroll – do come again! πŸ˜‰

  29. “Mee kua”, the word kua is in Hokkien. It means dried. Foochow called it “Chieng Mien” Nowadays if we buy, we need to identify the more yellow type which still brings the original taste of “Chieng Mien” . The other one is mixed with too much sago flour which has lost the distinct taste and texture. Well, being cheap and delicious, that is the mee food which we enjoyed so much during those days back in the 70s. My hubby, till now, still finds that that is the best type of home-cooked mee. Can just toss it with oil and soya sauce, can fry it( treat it as mee goreng) and can cook soup with it. Remember last time in the village, we were always served with chieng mien cooked in anchovice soup by our relatives when we visited them. Mind you, it is an honour to be served that!!! It is a sign of respect and they are very happy upon our visit.

    Thanks for the definition. I speak Hokkien but to me “ta” is dry…and “kua” is liver. LOL!!! I guess my Hokkien is also half past six one… Yup…have to look for the yellow ones, the ones that look harder and are shinier. Those would be like the ones we had when we were kids. Yes, served with bayam soup cooked with anchovies or pork bones – also nice. Oh? I thought serving you a raw egg in a glass of boiling hot milk is a sign or respect? I had a problem drinking that…despite my mum pinching me in the leg, forcing me to finish the whole glass… πŸ˜€

    1. LOL. Our version is a little different from yours. It is a raw egg in a glass of milo… Yes, it is so difficult to drink………

      Oh? We had milk – condensed milk in hot boiling water and then an egg was added. Ewek! LOL!!!

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