How do you do…

This is ang chiew – our very own Sibu Foochow home-brewed red wine…

…which is very versatile when it comes to using it for cooking.

And this is ang chao – the residue that one would get when making ang chiew…

It is used for cooking also – meat especially but sometimes, people do use it to marinate fish prior to frying.

Nope, I am not interested in how to make ang chiew or for that matter, ang chao. What I would like to find out is how to cook mee sua (thread/string noodles) in chicken soup with ginger and the red wine and get the meat and the soup all red like this…

I had this at a coffee shop in the vicinity called Lot 9 here in Sibu. There is a middle-aged lady there selling very nice porridge and pork leg in herbal soup and also mee sua for RM4.80 a bowl…

But you will have to be very patient as she seems to be extremely slow and takes a long time to cook and serve.

I can cook it myself but just as in the case of a number of places in town that also sell it, mine isn’t red in colour like what as you can see in this post or this one. I think I saw Annie posting a photograph of the mee sua that she cooked (or was it her mum?) and it was red. I wonder if she adds a bit of ang chao to it or something like that. So, Annie, how do you do it?