The other day, I saw my blogger friend, KY’s post on Klang style red wine mee suah with minced meat, complete with a video clip some more. Yes, we can use anything we want to cook the soup – as long as the soup is nice, the mee sua would be great. Why! In my growing up years, my mum would serve it to us in Bovril soup and we enjoyed it so much at the time!
The Foochows here will usually serve the noodles in their traditional red wine and ginger chicken soup but there are places that serve it with char bee lau (fragrant herbal root) too kha (pork trotter) or chicken or pek ting eyok (eight treasures) but personally, I prefer the latter with duck! I don’t know if there are any stalls selling it outside but I do know that there are a lot of people who enjoy it in egg drop soup with lots of traditional Foochow red wine and ginger as well.
Well, I also had mee sua…
…the other morning for breakfast but if you ask me how I had mine, I would have to reply: None of the above! LOL!!!
It so happened that I spotted two packs of the tips of chicken wings sitting in the freezer so to get them out of the way, I took them out to defrost and boil and simmer to make some chicken stock. I fried some sliced ginger in sesame oil till fragrant and added some dried shitake mushroom, soaked to soften. I also broke an egg into the wok and scrambled it well before pouring in the chicken stock (after getting rid of the tips of the chicken wings) and lots and lots of the traditional Foochow red wine.
I could not find the wolfberries – dunno where my missus has kept them so I took some dried red dates and soaked them to soften and cut them (s0 the sweetness would come out) and added them to the soup. After letting it simmer for a while, I added some seasoning (bottled chicken stock) and it was done.
We had the soup for lunch and dinner that day and since there was some left, I had it with mee sua…
…for breakfast the following morning.
Yes, I fried an egg to serve with it. Normally, I would flip the white over the yolk so I would get the egg looking like a pouch but I did not do it completely that day so everyone can see the yolk, runny and whole…
So, in actual fact, I had the mee sua in chicken soup just that no chicken was served with it. LOL!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
Besides my favourite Foochow mee sua in red wine, I also like the pek ting eyok. My late BIL is Foochow from Bintangor and that is how I get to taste it. Even without chicken, your bowl of mee sua looks great. Guess the culprit is the red wine used that makes the mee sua taste superb.
And the ginger! It seems that mee sua, like kampua and kolo mee, is catching on at the Malay shops and stalls here. I guess they do not add the wine – yet to go and try, dunno if it is any good. For us, the red wine is a must, the more the better!
I like pek ting eyok too but nobody else in the house likes it so we never cook that. In the mid-70’s, my Kuching landlady’s daughter’s mother-in-law, a Foochow from Sibu cooked pek ting eyok duck for her during her confinement but she did not want to eat it. The mother took it home and gave it to me to eat – it was love at first bite! LOL!!!
Honestly speaking my family and I seldom eat mee sua. Perhaps just a few times the whole year. 😀
Obviously, you are not a Foochow, not like us and the majority of the people in Sibu. It is our traditional longevity noodles so we will eat it for birthdays, anniversaries, new years and anytime we feel like it! Our culture, our heritage!
Duck sounds lovely, also having chicken soup with no chicken is a bit potong stim right? haha
LOL!!! I would agree with you but not my girl. She will eat mee sua with lots of soup, no chicken. Not a fan of the poultry in soup.
Honestly, put ginger in anything and I’m happy.
You’re like my missus, she loves ginger. For me, it depends on the dish and I do not like biting into a slice of the root.