aNg cHo mEE suAh... ^^
This is going to be a long delayed post... since recently I've been so busy with my work due to my manager being on maternity leave. Anyway, this is about FOOD... yes... glorious food! Muahahaha...
During Chinese New Year, there is a tradition in my mother's family that we must eat Ang Cho Mee Suah. It has been passed on from generations to generations (I think almost 5th generation liao). During the first day of Chinese New Year, my grandfather would cook this and give it to the people who are visiting our house. But now, it's more like every first day of Chinese New Year must eat this (since we only get to eat it once a year).
At first I don't understand why we can only eat it once a year since the preparation is so easy... I mean like, just cook the Mee Suah and then add in the soup... and there you go... Ang Cho Mee Suah... served hot and steamy (OMG... I'm drooling). However, what I could never understand is the soup base. According to my mother, the person doing the soup base must go through a "ritual" (I don't really get it even though she's explained it to me many times) for a month before they can even start the preparations. It is said that the person who observes the "ritual" strictly will produce a better tasting soup base (I don't know how true this is since I only know how to eat only... :P).
But I know that the longer the Ang Cho is preserved... the better it is (like keeping it at a cool and dry place). The soup base was easy to prepare... just pour the base in and start cooking it with chicken meat. I observe my mother did this for quite a few times and can safely say I understand the steps a bit lah. When she is cooking with the chicken, she will add in some cooking wine (actually achohol also can lah... it depends on what is the individual preferences). After she is done cooking the chicken, she will leave it to boil for a few minutes... that's how the soup base is done.
After that... the rest is easy peasy... just cook the Mee Suah like how you would cook maggi mee (just forget the MSG only). Leave it for like 1 or 2 minutes. Take out the Mee Suah and add in the soup... and... TADAAH!! You got your very own Ang Cho Mee Suah.
During Chinese New Year, there is a tradition in my mother's family that we must eat Ang Cho Mee Suah. It has been passed on from generations to generations (I think almost 5th generation liao). During the first day of Chinese New Year, my grandfather would cook this and give it to the people who are visiting our house. But now, it's more like every first day of Chinese New Year must eat this (since we only get to eat it once a year).
Ang Cho Mee Suah... Yummy...
At first I don't understand why we can only eat it once a year since the preparation is so easy... I mean like, just cook the Mee Suah and then add in the soup... and there you go... Ang Cho Mee Suah... served hot and steamy (OMG... I'm drooling). However, what I could never understand is the soup base. According to my mother, the person doing the soup base must go through a "ritual" (I don't really get it even though she's explained it to me many times) for a month before they can even start the preparations. It is said that the person who observes the "ritual" strictly will produce a better tasting soup base (I don't know how true this is since I only know how to eat only... :P).
But I know that the longer the Ang Cho is preserved... the better it is (like keeping it at a cool and dry place). The soup base was easy to prepare... just pour the base in and start cooking it with chicken meat. I observe my mother did this for quite a few times and can safely say I understand the steps a bit lah. When she is cooking with the chicken, she will add in some cooking wine (actually achohol also can lah... it depends on what is the individual preferences). After she is done cooking the chicken, she will leave it to boil for a few minutes... that's how the soup base is done.
After that... the rest is easy peasy... just cook the Mee Suah like how you would cook maggi mee (just forget the MSG only). Leave it for like 1 or 2 minutes. Take out the Mee Suah and add in the soup... and... TADAAH!! You got your very own Ang Cho Mee Suah.
Just add in the soup... take a few pieces of chicken meat or even add in one or two hard boiled eggs... and you can start DIGGIN IN!!!
Although I only get to eat it once a year... all my uncles and aunties cook them at their respective houses... so... no shortage of Ang Cho Mee Suah. Muahahahaha...
Peace Out ~~
Peace Out ~~
Comments