Not the day…

My girl’s birthday was on Friday, the 17th of September but it was our no-meat day so we decided to put everything off till the next day, the 18th which, because the people at the registration office messed it up, is the actual date on her birth certificate and her MyKad.

No, we did not plan to hold a grand celebration, not when we are #stayingsafe #stayingwell #stayinghome but of course, our traditional Foochow longevity noodles, the mee sua

…would be a must, no question about that!

I’ve blogged about cooking this before, once, at least…but never mind, let’s go through it all over again. I went out a day earlier to buy the special best quality chicken – they were out of the pua chai kay (half breed chicken) but they gave me a few choices, all just as nice, they said and I chose one.

As soon as I got home, I picked out the parts of the chicken with the meat that we would prefer and marinated it with our traditional Foochow red wine…

…and kept it in the fridge overnight.

When I got up early the next morning, I got the ingredients ready and started cooking the soup.

Firstly, I got some ginger…

…ready. This locally-grown ginger is a whole lot better than the very clean, dehydrated white ones, a lot more “hiam” and fragrant in comparison.

I soaked some dried shitake mushrooms to soften…

…and later, I had to cut away the stalks. Those are hard and not very palatable.

At the same time, I also soaked some dried wolfberries and red dates…

…and after a while, I was ready to start cooking.

I heated up some sesame oil in the wok and threw in the ginger, bruised…

…and let it fry till the fragrance came out.

After that, I put in the chicken…

…and yes, I poured in all the wine that was used to marinate the meat.

After frying till all the juices came out and the meat had absorbed the wine, I added the soaked ingredients…

Yes, I poured in all the water used in the soaking so as to retain the fragrances and tastes.

Finally, I added the water…

…and put in one chicken stock cube instead of salt and msg and after bringing the soup to boil, I let it simmer for some time. The longer you simmer, the sweeter and nicer the soup!

I cooked the mee sua for the three of us and poured the soup all over the noodles…

…and served them with the meat and also the egg…

…from those that I had cooked…

It is the traditional Foochow practice to have hardboiled eggs alongside the mee sua. Some would colour them red, following the age-old practice – in the old days, they would only colour them red for the birthdays of the sons/males in the family but these days, they do not bother to differentiate between the sexes.

Yes, we sure enjoyed what we had that morning and as you can see, Foochow cooking is generally very simple, easy to cook and very nice to eat.

Author: suituapui

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

19 thoughts on “Not the day…”

  1. Oh this mee sua is also different from the one I had in Yong Peng.
    It was red there.

    I sometimes make my own chicken wine myself.
    But since I can get Chinese yellow rice wine easily here, I use white wine instead.
    And I put a lot of ginger and sugar.

    1. I could have made it red if I wanted, just add a bit of ang chao (red lees). I was thinking of doing that, had some in the fridge but I changed my mind. Sometimes when you eat outside and it is very red, it is because they use poor quality red wine – the wine has not been well-filtered. The taste and the fragrance depends on the wine, not so much the colour.

      I like Chinese white wine like what we use to cook our kacang ma chicken. A lot of ginger is good but I wouldn’t add sugar though – I got quite put off by the sweetness of the Chinese yellow rice wine when I tried that in KL, Jalan Alor.

  2. I love mee sua and having a Foochow DIL at home, mee sua is a must too for birthday and 1st day of CNY. I guess I have to adapt myself to the Foochow tradition or the new norm as I call it … LOL!!!..😂😂. Truth be told, I do really enjoy the mee sua she cooks for me during my birthday.

    1. Ooooo….a Foochow DIL eh? That’s nice! Now you can enjoy the best of so many dialects!!! The Chinese culture is derived from the cultures of all the dialects, each very unique and very special.

      I had the longevity noodles in KK once – not the same, not anything like our Foochow mee sua…and when I went to the Asian shop in Plymouth, England and asked for longevity noodles, the Cantonese lady gave me the big bihun and insisted that was it!!!

  3. Traditional Foochow mee suah. Yummy!! I love it. I will try to marinate the chicken overnight with red wine next round. Maybe can cook for my hubby’s birthday in November. I never try marinate the chicken.

    1. I always marinated for a few hours before cooking. This time, I marinated and put in the fridge, thinking that my missus would cook in the middle of the night. She used to do that. No smell whole night through and when I got up in the morning, I found she had not cooked it so I had to do it myself. At least, I got to blog about it. LOL!!!

  4. This is an interesting recipe and I loved how you addressed longevity noodles. I agree about the ginger, the white ones don’t contain that wilderness that kicks in. Belated birthday to your daughter.

    1. Thank you for the birthday wishes and for dropping by and commenting.

      Yes, the white ginger has been getting a lot of bad press. They’re from China and word had it that they are dehydrated to make them lighter and cheaper to transport.

      Foochow/Fuzhou Chinese cooking is always very simple but nice though not as renowned as the more established Cantonese, Hakka, Szechuan favourites.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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