My maternal grandmother, Tiong Lien Tie got along very well with my Third Uncle Lau Pang Sing.
One of their favourite activities at home was to make Foochow red wine from time to time, sometimes by request from relatives who were expecting a new birth. Chinese confinement in those days would require at least 30 bottles of red rice wine.
Thus the family would have a lot of the residue or lees left after the wine was sent away to the relative. The red coloured residue would be given away free to any one who would like some. Grandma's red wine lees was very popular for she had a good reputation as a red wine maker.
From time to time, she would buy a whole muong ngii (eel) from Sibu (2 hours boat ride away) and deep fry the slices in an ern chow batter. Those were pre-KFC days. And we kids would enjoy eating the deep fried fish as snacks.
The Foochow call snacks as Siak Ka Liu. That was one of the reasons why we Sibu kids loved to visit grandma and uncle in Nang Chong. There would be lots to eat, and lots of space to run.
Sweet food memories.