Saturday, March 29, 2014

Red Vinasse Mee Suah (Wheat Vermicelli) 【红糟面线】

I made my own confinement wine when I was about 5-6 months pregnant. Mum told me that I would need 10-12 bottles for the whole month. So I made my wine in two batches, which yield around 8 bottles of wine and 4-5 boxes of Red Vinasse

I didn't have good appetite during my confinement and ended up using only slightly more than 3 bottles of the wine. Mum sure wasn't all too happy about it and thought I didn't take good care of myself during that crucial month. I was just too busy with the newborn clubbing severe sleep deprivation, it was just too hard to think about food!

This Red Vinasse mee suah was a typical confinement breakfast that mum used to made, sometimes if I could not finish the chicken mum cooked for lunch, I would request her to turn it into this mee suah for dinner.

Thinking about all the things that mother did for me during the first few months of my motherhood and having her around was the greatest gift and support a new mom could have. I was lucky and loved indeed.

As I write this, I am missing mum already and is also really excited to announce that mum will be here again next week, I can't wait!

怀孕5-6个月的时候,我给自己分两次酿了八瓶的红米酒,那是我妈要求的,她说我们家乡做月子至少要用上十瓶的红米酒和白米酒才算是把月子做好了。 结果我月子里只吃了三瓶多一点的酒,老妈几乎天天电话里都要跟我爸投诉说我一天连两个鸡腿都吃不了,身子没养好以后老了要吃苦。



1-2 Chicken Drumsticks  Chopped
1 tbsp Shredded ginger
Few Slices of ginger
1 tbsp Homemade Red Vinasse
2 tbsp Red Rice Wine/Chinese Cooking Wine
1-2 tbsp Light Soy Sauce (or to taste)
1 tsp Sesame oil
1/2 tsp Brown Sugar
2-3 cup of water/ stock
1 bunch of Xiamen Mee Suah/Wheat Vermicelli  (厦门面线)

1 bunch of chinese mustard (菜心) Cut into 2 inches in length
Some mushroom  Optional
1 fried egg Optional

1-2只鸡腿  剁块
1 tbsp 姜丝

1 tbsp 红糟
2 tbsp 红米酒/绍兴酒
1-2 tbsp 酱油 (根据口味调整)
1 tsp 麻油
1/2 tsp 红糖
2-3 杯水/高汤
1 把 厦门面线


1 把青菜 切段
1 点 蘑菇 炒香  Optional
1 只 荷包蛋  Optional

1. heat up 1 tsp of sesame oil and stir fry shredded ginger until crisps. (Dish out and set aside).

2. In the same wok/pot, stir fry a few ginger slices until fragrant, then add the chicken pieces, stir until chicken changes color. Add 1 tbsp of red vinasse and cook for 2-3 minutes.

3. Pour in 2-3 cups of water or stock, bring to rolling boil, turn to medium heat and cook for 20 minutes with lid on. Season with sugar and soy sauce, turn the heat down to low and simmer for 8-10 minutes or until chicken become tender. Add some red rice wine or chinese cooking wine, continue cooking for 1-2 minutes.

4. In a small pot bring half pot of water to boil, blanch the vegetable first, and set aside. Cook Mee Suah for 2-3 minutes or until around 80% cooked. The noodle should be soft yet retain its crunchiness, place the Mee Suah, vegetables, fried egg and mushroom in a deep bowl, add piping hot soup and chicken pieces into bowl. Sprinkle some fried shredded ginger and serve.

1. 把姜丝用1 tsp的麻油爆香,备用。(然后可以顺手把蘑菇也炒熟,备用)。

2.在刚刚煸姜丝的锅子里再煸几片姜,然后把鸡肉块加入炒至变色,加入1 tbsp的红糟,翻炒2-3分钟。
3. 倒入2-3杯水或高汤,煮滚,转中小火,加盖焖煮大约 20分钟。加糖和酱油调味,再小火焖煮8-10分钟,至鸡肉变软,起锅之前淋上米酒/绍兴酒,再稍微滚滚,即可。

4. 在一口小锅里煮滚半锅水,先把青菜烫熟,取出滴干水。然后把面线加入烫至8分熟,摆在碗里,加入滚烫的红糟鸡和汤。摆上青菜,蘑菇,荷包蛋和姜丝。开吃!

Note: Mee suah cooks very fast and could become mushy real soon if we are not careful, thus under cook the noodle and let the hot soup continue cooking it once poured over is crucial to retain the texture and shape of Mee suah.

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