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.
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
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.
I cooked the portion for only myself. 🙂 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 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.