Contrary to popular belief, Klang is not only home to great non-halal bak kut teh and excellent seafood, but it is also home to some unique hawker fare, such as the non-halal red wine mee suah (Chinese wheat vermicelli).
Not to be confused with foochow red wine mee suah, that uses red yeast rice wine and chicken, the Klang style features another type of Chinese rice wine that’s often called “yellow wine” (黃酒), which carries a much higher alcohol content (about 28%).
However, for some reason, the Klang version still retains the name, ‘red wine mee suah’. Perhaps, for familiarity sake.
Nonetheless, it offers the same soupy goodness. Hope you enjoy this recipe.
Ingredients
- 25-50mm ginger
- Minced pork meat, enough to make 4-5 meatballs per bowl
- Chinese “yellow” wine
- Mee suah noodles
- Soup stock
- Poached eggs (optional)
- Cooking oil
- Salt and pepper
- Cornstarch
Method
- Begin by cutting the ginger into thin slices and frying them until they turn crispy. Once done, set aside.
- Next, mix the cornstarch with salt and pepper, and add to the minced meat. Then, shape the mixture into meatballs.
- Boil the soup stock and place the meatballs into the soup. Cook for two minutes.
- Add the mee suah into the soup and cook for 30 to 45 seconds. Be careful not to overcook the noodles.
- Next, pour everything from the pot into a bowl and add two caps of rice wine to each serving.
- Finally, add in the fried ginger and poached eggs to finish up the dish.
Read the original recipe here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.