Skip to main content

Red Yeast Wine Noodle 红酒面线

This is a well recognized confinement dish to most Asians. Red yeast wine rice vermicelli is normally serve to post-natal mothers for breakfast or lunch during their confinement period. According to the elderly, it is the best food source to keep the mother's belly & womb warm up early of the day. In Malaysia, this dish is wildly sold at many  food stalls with just reasonable price. These days red yeast wine noodle is not just the confinement food source, it is also something that others can enjoy.

It is very common that mee suah is used in cooking red yeast wine. Mee suah is of flour unlike the rice vermicelli. It is easily cooked & turn soft.

Ingredients :
4 cups  water
150ml  homemade red yeast wine
2 tbsp  homemade red yeast paste
1/2 tspn   salt
1 tspn   vegetable granule
fried ginger oil with fried ginger
handful  fresh black woodears, thinly sliced
handful of chicken shreds, marinated with salt & pepper
1 or 2 fried egg
some cilantro

*1 pkt  mee suah, (100gm)

Method :
(1) combine water, red yeast wine, red yeast paste, salt, vegetable granule, fried ginger oil, black wood ears, chicken meat & fried egg into a pot and bring it to boil.
(2) reduce heat and let to simmer for another a few more minutes, test taste the soup till you get right taste as desired (as if you might want to add in more wine).
(3) next, add in mee suah and let to simmer for a couple of seconds or till soft.
(4) then serve immediately with cilantro.

TIPS : or you can just steam mee suah for about 15 minutes, then without boiling mee suah just add in red wine soup and serve.

This soup will look a bit thick just the way I wanted. Some may prefer to cook with less water and with more wine but I find that it's a bit too heavy and very heaty. I don't recommend it to most post-natal moms  especially breast feeding mothers. It's still best to take lighter wine soup.

Frankly, I could just take the soup.... haha....Yeah, very addictive! Hope you guys will love it too.

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...