Recipe : Ang Chiew Mee Suah

My sister gave me the original ang chiew and mee suah from Sitiawan. I love ang chiew mee suah and in Penang, we do not find many hawkers who sell it. So far, the only ang chiew mee suah I ate is from Burmah Road/Kedah Road junction. I saw another stall in Hillside, Tanjung Bungah but have yet to try it.

Ang chiew is translated as red wine. It is homemade, using red rice fermented with something like a piece of yeast. Sitiawan, Perak is famous for this because ang chiew is the specialty of Hokchiew descendants.

I have never cooked ang chiew mee suah before but I have a rough idea how to do it. Very simple.

Ingredients :

2 chicken drumstick

Large piece of ginger, cut finely

About half a cup of ang chiew

Black fungus, if prefer

Generous amount of sesame oil (like 2-3 tablespoon)

half cup of water

Salt for flavouring


Method :

Heat sesame oil, fry ginger till fragrant. Dish out half of it to garnish later, leave the rest in the wok. Add the chicken, black fungus and water. Simmer till chicken is cooked. Add the red wine or ang chiew to simmer further.

ang chiew mee suah

I cooked the portion for only myself. πŸ™‚ Ang chiew is best served with mee suah. Boil the mee suah separately and pour the soup over it.

Garnish with spring onions and the fried ginger. The above is the ang chiew I cooked. It is very, very red and looks gory in the photo, huh?

Meanwhile, the below is the bowl of ang chiew I bought from the hawker in Burmah Road.

ang chiew mee suah

Ang chiew mee suah is something you either like or detest. No two way about it. I love the warmth it gives and the burps after that.

I do not know if I am cooking it the correct way because I do not know anyone who knows how to cook nice ang chiew mee suah. If you have any suggestions, please share.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

13 thoughts on “Recipe : Ang Chiew Mee Suah


    (July 15, 2008 - 9:52 am)

    Actually, from what I understand from a colleague, this dish is traditionally made for special occassions like birthdays. I know that his wife makes it for his birthday every year and he will bring a whole big pot to share with the office.

    Anyway, this economy rice stall in Bali-Bali in Sg Dua sells the red wine chicken on alternate days but he only opens for business after 2.30 pm. So late horr…


    (July 15, 2008 - 10:35 am)

    Hi Lilian,

    My mom usually add a pair of pig’s kidney in addition to those ingredients that you mentioned. She will fry them and when its almost cooked, dish them out and put them aside. Then she will put to boil the red wine and when its bubbling away, add in the ingredients again and let it boil once more before switching off. The last part is same as yours, she will cook the mee.suah in another pot of boiling water, drained and put it in a bowl then pour the hot rice wine over it. Slurrrpp…beh tahan leh, the sweating forehead, the runny nose, the intoxicated brain etc..hahaahah

    Pink Parisian

    (July 15, 2008 - 11:12 am)

    I think you got the recipe more or less right. I have a bottle of ang chiew at home that I’ve been meaning to use. Must try it one day soon!


    (July 16, 2008 - 12:48 am)

    you might believe this, I never had this before, what a shame. πŸ™

    will give them a bite soon… will go to try the one you recommend at Burmah Road/Kedah Road junction.


    (July 16, 2008 - 8:57 am)

    I know how to cook the rice wine chicken soup too but the only thing I haven’t perfectened is the method of preparing the nooddles. If I have to prepare a big batch of noodles for visitors, the whole thing becomes clumpy and by the time it is served, the noodles are one big lump in each bowl. Any tips?


    (July 16, 2008 - 9:11 am)

    Have you tried putting some cooking oil in the water before cooking the meesuah? When its almost cook, take out and dunk it in cold water then back into the hot water. Might help from sticking together.

    Christine Tham

    (July 16, 2008 - 9:44 am)

    What a delicious dish this was. I had it during my confinement. Instead of only cooking with ang hiew, sometimes my mum will cook with sesame oil & ginger fried with pig liver and kidneys. Once a while I will cook for my family, with ducks, hard wood fungus and add a lot of glutinous rice wine. The mee-sua was delicious especially with a strong aroma of wine.


    (July 17, 2008 - 9:15 pm)

    i love ang chiew mee suah! although i have only been recently introduced to this dish. my friend’s wife cooked up a big pot for his birthday and we were invited to go over and try it πŸ™‚ i’ve also tried the one in burmah road. tastes pretty good.

    CK Lam @what2see

    (July 21, 2008 - 2:45 pm)

    I had my first taste of ang chiew mee suah in early May this year at the one in burmah road. Was very unusual yet very tasty.The lady recommended that I eat it with an added hard boiled egg.


    (July 22, 2008 - 12:23 pm)

    i saw this article from star on how to prepare Fook Chow Red Grain Wine Vermicelli Soup πŸ™‚ and i recalled reading about something similar over here too πŸ™‚

    is this the same as your mee suah?


    (July 22, 2008 - 6:50 pm)

    Hey… my grandma always does this dish on CNY mornings. Mandatory for everyone to have at least a bit.

    tip to cook the mee suah:

    do it in small batches and when the noodles are done mix it in some oil (cooking oil/ the oil from the soup). Change water to boil the noodles quite often as it becomes murky after 1/2 batch of boiling πŸ™‚

    […] Got to eat the homemade version today, courtesy of Mommy Dearest. She had bought a bottle of the Chinese red wine and wasn’t sure how to do it, so I referred her to Lillian’s blog for her recipe. […]

    ‘Foochow’ Red Rice Wine.. « stZe’s Blog

    (January 27, 2009 - 10:27 pm)

    […] these too on how to prepare the Red Rice Wine Chicken with Vermicelli.  and someome from my hometown […]

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