Maybe it’s better this way…

I’m not a fan of zhao chai hung ngang (big mihun/rice vermicelli in preserved vegetables soup)…

Zhao chai hung ngang
*recycled pic*

…but the other day, I noticed a new stall at this coffee shop.

I went to check it out and found that it was selling porridge, lor mee and a choice of mee sua (string noodles) or hung ngang in chicken soup cooked with traditional Foochow red wine.

I love mee sua (RM5.50) served this way but I thought I would give the hung ngang (RM5.00) a try…

Hung ngang in traditional red wine chicken soup 1

The soup was very nice with the fragrance of the red wine but it was slightly sour probably owing to the quality of the wine. The chicken meat was well-marinated and very red in colour…

Hung ngang in traditional red wine chicken soup 2

– exactly the way I like it.

There was also an egg and a few dried shitake mushrooms.

Well, it definitely wasn’t better this way…or at least, not to me. All in all, I did not really enjoy the hung ngang that much and I still think that mee sua would be nicer so the next time around, I would be having just that.

Author: suituapui

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

26 thoughts on “Maybe it’s better this way…”

  1. It’s weird… I only will feel like eating mee sua when I’m sick. o.O Just the same like porridge.

    I used to feel that way with porridge. Now I love it!!! As for mee sua, I would feel like it’s my birthday…We only got to eat it on birthdays.

    1. I’m quite okay with porridge now… after those supper sessions… but I unfortunately for me, I dun feel the same way with mee sua. Dunno why… mebbe cuz my mum use to make it when I was sick… and so my subconsciousness associate it with being sick? Umm, I dono. Weird body. LOL!

      Me too…but after the late night/early morning (1-2 a.m.) porridge suppers with my friends after out wild all-night parties, I’m fine with porridge now. Maybe your body’s not used to heaty stuff – my missus would use lots of ginger (pounded) and douse with lots of red wine…and I would not feel good after eating that. 😦

  2. I love zhao chai mee hun & I love mee sua. Guess I’ll eat anything ! lol Not a good idea coming to your site too often, Arthur, as I always feel hungry looking at your pics. Yes, I associate mee sua with birthdays too. Must be the foochow tradition – my mum always cook mee sua for our birthdays at home. 🙂

    Yup! I still observe that tradition to this day. Birthdays, somebody leaving, somebody coming home… Good traditions, we must preserve – our heritage. No problem cooking this in the UK or wherever you are – except for the Foochow red wine…unless you know how to make your own.

  3. I share the exact feelings as Fairy. Is it then that mothers tend to offer their sick children mee sua soup or congee?! Hmmmmm

    Neways, foo chow red wine mee sua is to die for. There are 2 eateries in KL that does it well; 3 sisters in Jln Alor and Pudu Market.

    I had mee sua at Jalan Alor – that stall had all the Chinese newspaper cuttings – like it was so good, so famous. Yucks!!! It sucked BIG time – and RM12.00, mind you! Soooooo expensiove. Will never ever go and eat there again. 😦 Come, in Sibu, lots of traditional Foochow red wine – adds extra flavour to your cooking. Simply the best! Dunno about others but in my family,w e only eat porridge when sick…and mee sua when in confinement – for women…but everybody in the house gets to enjoy too. LOL!!! 😀

  4. In Sitiawan, we only have mee sua with the red chicken soup… IPoh.. so far, none… none that I know of…
    Not feeling hungry this morning.. macam no appetite.. will take bread and jam later on..
    Now recuperating at home… hahaha… lazy me!

    Oh dear… Take care, eat your medicine, get well soon… Anak having trial exam, mother falls sick! Stress sangat! LOL!!! 😀 Yup…I’m not surprised – Sitiawan, Foochow town so I’m sure they have this there.

  5. Yalor, if the soup is nice, it’s better to go with mee sua, it will suck all the essence of the soup and taste heavenly!^^

    Yup, I feel the same way too. Anyway, among all the noodles, the least favoured in my point of view is mihun…so maybe there are some who will not agree with my views in this post.

  6. Echo Cleffairy and echoed +Ant+ most parents would do the same cooking mee sua for their children when they are sick, probably convenient to keep in every household and easy to cook plus oil free. Having said that Bananaz love the ark tui *duck leg* mee sua from Penang. So will then celebrate birthdays few times every month hahaha.

    I suppose it’s easy to swallow/eat. That’s why my daughter prefers mee sua and porridge…not rice. Easy to eat, she says…and half boiled egg too for that same reason. We do not give mee sua when somebody’s sick as if it’s a fever, the ginger and wine would be bad. But for women in confinement, they eat this by the ton – for 30 days and 30 nights. LOL!!! 😀

  7. Never heard of hung ngang before *its OK know you are malas to explain or might say come to Sibu hehe* would think the noodles are like those fish head noodles?

    It’s “twa teow bee hoon” (big mihun)…looks something like what they use for Penang laksa… All in the family, I guess. Yup…see comment below – somebody mentioned that these are used in fish head noodles.

  8. Aaahhh.. Two of my favourite dishes in one day. I don’t normally eat mee sua on my birthday. ..Usually on the first day of Chinese New Year. 🙂

    No? Oh gosh! It’s a must in my family…so our lives will be as long as the mee sua. LOL!!! 😀

    1. Hehe.. It’s good tradition to preserve. Maybe I should cook some for my birthday next month. Yum yum

      Why not? Easy to cook, nice to eat… YUM!!! 😉

  9. Is the preserved vege ‘tai tau choy’ ? It lends a very aromatic and salty flavour to vermicelli soups. At KL, the thick vermicelli is very popular with fish head noodles and I personally prefer this to the thin type. The thick ones are white in color and pure 100% rice whereas the usual mihun we get.. is mixed with sago flour and not so bitey.

    You’ll have to ask Annie – I dunno Cantonese. It certainly sounds like it. I’m sure Annie brought some back from Sibu – make sure she invites you over to eat when she cooks this… 😉 LOL!!! 😀

  10. I love mee sua but usually i ask them to put less wine. Or else I drunk! hahahah! Usually if I cook mee sua with chicken soup at home, I do not add any wine. The chicken soup is already very flavourish.

    My parents will not add wine – I’m ok with it. My missus will drown the whole thing with wine. Adding brandy (XO), also very nice… 😉

  11. I love almost every food published in your blog. Either I am a glutton or due to they are mostly Sibu food. I am not too choosy about food so that also adds up to my list of favourite foods. I snack all the time besides having 3 proper meals but the choice is very less here besides all those franchise shops that we get sick of them after a while. Not to mention they are pricey as well.

    Yes, I agree. In the cities, classier…with all the cafes and franchise shops – more expensive, never mind. The problem is it may be nice…but it is not as nice as the real thing. Like I read this report about Chef Wan going to a Malaysian restaurant in Wellington – he criticised it from top to bottom.

    That’s why I don’t like going to Singapore anymore, not like in the early 70s – and this is the problem…and I do not have transport to go to the housing estates, the outskirts and the suburbs to hunt for the really good stuff…plus I don’t know where to go anymore either.

  12. Not a fan of zhao chai hung ngang due to the sourish taste…but mee sua anythime you give me I would just walloped all. If I am not wrong, mee sua is the signature dish for those foochow confinement ladies, rite. My BIL is a foochow so when my sis is in confinement, I would have a great time with the mee sua…..hmmmm…yummy!!….

    Oh? I thought women love sour things? LOL!!! Yup, Foochow women eat mee sua during confinement but these days, more and more can eat kacang ma…so they have that as well – something different for a change. I think some eat black vinegar too kha (pork leg) as well during confinement – Cantonese tradition, I think.

  13. Two of my favourites!!!

    zhao chai hung ngang, yum yum!! Hung Ngang in chicken red wine soup, i think i try that before, very nice!! Oh no! It’s torturing, this week should cook my chicken red wine soup or zhao chai soup. Hungry. Salivating just thinking about it…..

    Better go and get my lunch.

    Hahahahahahaha!!! You just came home and ate that not very long ago. 😀 Drool! Drool!

  14. Hung ngang? What language is that? Never heard of it.. LOL! But the soup looks really red! Did you get drunk after that? 😛

    That’s Foochow – many words ending with -ng in the dialect. If you look at their surnames – Wong, Ling, Ting…all Foochows. LOL!!! 😀 No lah…would take more than that to get me drunk. LOL!!! 😉

  15. I love mee sua with red wine…but it has been a while since I last had it. When I’m in Sibu, I must let hubby and son try it as I’m not too sure if they have it before or not. On the matter of your first pic…I am sure it must have tasted delicious but the look ada sikit put off lar…lol.You will need a strong heart to try it out.

    Sure, arrive in Sibu – first thing in the morning…must eat mee sua. Adat!!! Makan selamat, long life. No worries – I would not take you to eat that zhao chai hung ngang…as it’s not my favourite either. My missus and Melissa love it…not me. Maybe fat people not a fan of sour things? Hehehehehehe!!!!!

      1. Okay Annie, I heard you…die-die must try…hahaha.Arthur, ingat order these 2 okay. Cannot eat, never mind…make sure you bring your missus too,ok…hahahaha (ulterior motive).

        Sure, sure…must bring her along. 😉

  16. OMG…..i don’t think i dare to try….i don’t really fancy food with wine. I had a terrible time during my confinement period.

    You can cook chicken soup without the wine to eat the mee sua with. I think I had a post on this sometime ago. Also nice…but of course, those die-hard wine lovers would not like it as much.

  17. i only take mee sua when i am sick xD. and take porridge when it is a cold day… not much of a noodle person either… especially soupy ones… i think it would be too hot to have them =3.

    you know I have no idea what is zhao chai hung ngang. I can’t even pronounce it right to know what it is T^T.

    It’s a Foochow dish. Sourish gingery soup with preserved veg and fish or chicken plus the hung ngang or big mihun. I’m not crazy about it even though I don’t mind eating when served/given. I love porridge on hot days – on cold days, it would make me go to the toilet way too often. We do not eat mee sua when sick, just porridge.

  18. Speaking of mee sua,,,,,,,,haiz, used to have this only on my birthday when i was small,poor then,,,,,but i agree mee sua sometimes is better than mee and mihoon cos smoother.

    Yes, I certainly would agree – smoother and nicer taste too. 🙂

  19. looks okay i guess. Is this like the hokkien “kiam chai” soup?

    Nope. The zhao chai, you mean? Kiam chai is different – this one is sourish plus the ang chao (the red residue from making red wine) taste…but I guess they’re all in the fanily. The other one is the luak chai – I think that’s Szechuan, not too sure.

  20. I like hung ngang but I’m not sure about it in Chinese wine. Will have to try it next year.

    More or less like chao chai, minus the sourish taste. I prefer mee sua.

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