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.
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
- soup stock, or water + chicken cube
- poached or sous vide onsen egg (optional)
- some cooking oil
- salt & pepper
- 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!