Anyway, I did bring back some good, handmade (L insisted) mee suah from Sibu and I hand-carried them personally as they were a delicate lot.
I decided to cook this for my 5-minus-one (Mee is the one in the States) sisters on our Thursday breakfast date. We have these breakfast dates every Thursday come rain or shine for the past 18 years. It started after our dad passed away, as dad and mum enjoyed going for dim sum almost everyday, we wanted to make sure mum get to go out for breakfast at least once a week with her daughters. So this routine/ritual was formed and it is still continuing even long after my mum left the scene. It is one highlight of the week for all of us - to catch up with one another, to share our views and opinions on every topics (food, travel, health and most recently, politics) under the sun. Most times everyone is talking and no one listening... :D Sometimes when time permit, the breakfast would extend to shopping (food, crockery, furniture, clothings...)
The noodle is so exquisitely smooth, silky and light but still retains a definite bite. Heavenly...
For the chicken wine recipe, click here. I omitted the mushrooms, wolfberries and black fungus here, just wanted to keep the soup as unclustered as possible to better taste the mee suah.
To cook the mee suah noodle:
~Boil a large pot of water (~4L) for 4-5 servings of the noodle (usually about 4 bundles).
~By the side get ready a big basin of cooked cold water.
~When water boils, pop the noodles in, stir to keep the noodles from sticking.
~It takes less than a minute to cook.
~Lift the noodles from the boiling water and drop them in the cold water. This will stop the noodles from cooking any further.
~Drain and separate into serving bowls.
~Pour boiling wine soup onto the noodles and serve hot.
I have Agnes to thank for this almost zero oil content chicken wine soup. I find even the kampong chickens these days are quite fat. Apparently many kampong chicken rearers are using chicken feeds to fatten them up faster!
With this ingenious piece of tool, oil is filtered off from soups effortlessly. It has an extremely fine gauze as sieve which only allows water to pass through.
Tilted at an angle, it makes the job a piece of cake.