Grand Uncle Kah Tii arranged for new families to come from China to tap rubber and these new migrants lived in the Coolie Houses. There were 4 coolie houses and all the families lived cosily and in harmony.
One of the dishes the Foochows cooked in those days was Char Chii Mien - translated into Bahasa it is Mee Goreng Basah.
First the yiu mien (oily noodles) must be dry fried in a hot kuali to get a kind of charred aroma. Then the half cooked noodles will be taken out and set aside.
The ingredients for the soup like slices of pork, fish and prawns will be stir fried with a bit of soy sauce. Once cooked, some hot water will be added to make adequate soup for the noodles (4 person would require 4 bowls of water). Bring to the boil and simmer for 5 minutes. Then vegetables, fish cakes etc would be added. Finally the noodles would be put back into the kuala. Bring to the boil again.
The seasonings is up to you. You can add some tomato sauce, or chilli sauce, or more soy sauce. Add salt and pepper to taste.
The dish is then read to be portioned out.
6 comments:
good memories always add “marks“ 。
lets appreciate old foods。。
CY, do you know how to cook the traditional Char Chii Mieng?
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Thanks. Many people have remarked that a photo of char chii mien always brings back lots of wonderful memories. this shows that ccm is something dear to the hearts of most Foochows.
I suppose I know how to cook it my family style. Put a bit of this, put a bit of that...but there are some really good recipes in the newer cook books from Sibu and even West Malaysia. The secret is in the stock. Need to have bone soup and with pig stomach.
I am sorry I don't know about it...
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