I cooked this noodles or mee sua for dinner last night. It's my own "lazy" version of our traditional dish.
When he was still a child, my dad sailed from Putian City in Fujian province in the Southern China to Singapore. Our dialect is Putian Hwa, or more commonly known as Heng Hwa here in Singapore. It has been a tradition that we eat this mee sua dish early in the morning on the first day of lunar new year, every year. It's meant for longevity, the noodles are really very long! These noodles are much thicker than the usual mee sua. It's kind of difficult to get this type of noodles here. My dad usually bought them through his Heng Hwa contacts. As such, we would only be able to cook this dish during the lunar new year period. This dish is very well-liked by the adults and children in my extended family, including my husband and brothers/sisters-in-laws who are from different dialect groups. They look forward to it every lunar new year and all of them asked for 2nd servings without fail.
The other type of Heng Hwa noodles, which we call "pah mee" in our dialect, or the Chinese translation (打面) is commonly available at the wet markets here. Some locals here who have tried Heng Hwa cuisines will know that the dish is also called Heng Hwa Lor Mee. I will probably feature that dish in my later post.
Coming back to this mee sua...it consists of 3 parts...the soup, the noodles and the toppings. The soup is usually clear chicken soup, but for a change, I made pork rib soup instead. The noodles are boiled and drained and mixed in a bowl with some oil and chicken soup, almost like preparing pasta. The noodles will become very sticky if they are not mixed with some oil. The toppings are usually stir-fried assorted mushrooms with green beans. Besides that, deep-fried seaweeds and peanuts are a must to top off the dish. As I was too lazy to stir-fry the mushrooms, I cooked them in the pork rib soup, and simply blanch the green beans. Mine came out to be a less oily version, but the taste was still as good :))
When he was still a child, my dad sailed from Putian City in Fujian province in the Southern China to Singapore. Our dialect is Putian Hwa, or more commonly known as Heng Hwa here in Singapore. It has been a tradition that we eat this mee sua dish early in the morning on the first day of lunar new year, every year. It's meant for longevity, the noodles are really very long! These noodles are much thicker than the usual mee sua. It's kind of difficult to get this type of noodles here. My dad usually bought them through his Heng Hwa contacts. As such, we would only be able to cook this dish during the lunar new year period. This dish is very well-liked by the adults and children in my extended family, including my husband and brothers/sisters-in-laws who are from different dialect groups. They look forward to it every lunar new year and all of them asked for 2nd servings without fail.
The other type of Heng Hwa noodles, which we call "pah mee" in our dialect, or the Chinese translation (打面) is commonly available at the wet markets here. Some locals here who have tried Heng Hwa cuisines will know that the dish is also called Heng Hwa Lor Mee. I will probably feature that dish in my later post.
Coming back to this mee sua...it consists of 3 parts...the soup, the noodles and the toppings. The soup is usually clear chicken soup, but for a change, I made pork rib soup instead. The noodles are boiled and drained and mixed in a bowl with some oil and chicken soup, almost like preparing pasta. The noodles will become very sticky if they are not mixed with some oil. The toppings are usually stir-fried assorted mushrooms with green beans. Besides that, deep-fried seaweeds and peanuts are a must to top off the dish. As I was too lazy to stir-fry the mushrooms, I cooked them in the pork rib soup, and simply blanch the green beans. Mine came out to be a less oily version, but the taste was still as good :))
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