Malaysian Food Blog, Travel, Diving & More

Prior to moving to Shah Alam (closer to Klang), I was under the impression that Klang has great bak kut teh, some excellent seafood, and that’s about it.

Little did I know Klang actually does offer some unique hawker fare, some of which aren’t found anywhere else. My favorite is the Klang style “Red Wine Mee Suah“. A quotation mark is warranted cos the wine is actually “yellow wine” if you can read in Chinese.. but for some reasons the dish is called red wine mee suah instead.

mee suah, minced pork, "yellow" wine, ginger, flour
mee suah, minced pork, “yellow” wine, ginger, flour

Not to be confused with fuchow red wine mee suah that uses red yeast rice wine (红槽) and chicken, the Klang style uses another type of Chinese rice wine that’s often called “yellow wine” (黃酒), which carries a much higher alcohol content, in the case of my version – 28%.

I couldn’t find a recipe for this dish online, so the next best thing is to just to “reverse engineer” it, so here’s my version that I thought turned out pretty well. Enjoy!


  • 1-2 inches of ginger (old is better)
  • minced meat – enough to make 4-5 meat balls per bowl
  • Chinese “yellow” wine  (same as those used to make yellow wine chicken), roughly 28% alcohol content
  • meesuah
  • soup stock, or water + chicken cube
  • poached or sous vide onsen egg (optional)
  • some cooking oil
  • salt & pepper
  • cornstarch

Klang style red wine (or yellow wine?) mee suah
Klang style red wine (or yellow wine?) mee suah

Cooking Instructions:

  • cut ginger into thin slices & fry them until crispy, set aside
  • mix cornstarch, salt & pepper to minced meat & make into balls
  • boil soup stock & cook meatballs for 2 minutes
  • add meesuah for 30-45 seconds
  • remove from pot & put in bowl
  • add 2 caps of rice wine to each serving
  • add fried ginger & eggs to finish up the dish

If you don’t eat pork, other meat substitute can be used as well. Enjoy!

Discuss : KY cooks – Klang Style Red Wine Mee Suah Recipe

  1. Ooo, love soup noodles…and if it comes with yellow wine, it’s an added bonus. Hmmm, your sous vide egg looks perfect! 😉

    • eatwhateatwhere: thanks! yesss the egg is always perfect if you sous vide them. 😀

  2. Minced pork? Never tried that. Here, the Foochows always use chicken to cook the soup for the mee sua. They may use pork trotters if they are cooking the fragrant root soup – they do serve mee sua in that too.

    • suituapui: yaaa fuchow style is very delicious in a different way, you should try this too. I didn’t know they use pork trotters, sounds great!

  3. Hey, when I fill in the comment box I get a message saying: “This form is not secure. Auto-fill has been turned off.”

  4. […] other day, I saw my blogger friend, KY’s post on Klang style red wine mee suah with minced meat, complete with a video clip some more. Yes, we can use anything we want to cook […]

  5. As a alcohol lover (ahem…. LOL), I can’t say no to this especially I can cook this with my mom homemade yellow wine. But hers just finish recently and I have to wait one month for the new wines to be ready.

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