I must say thank you to my niece who came up to greet me at the BCF. She was born in Nang Chong and she has been very familiar with Nang Chong life until she and her parents moved to Sibu during the 1970's.
She quickly chose this cake to let me taste. Indeed it opened my eyes because I have not tasted this very traditional kuih before. And I am just full of praises for this creative dish.
Made from Mee Sua (mien sien) it has the saltish background. Other ingredients would include lots of pepper and dried prawns. The fried onions and garlic would give this kuih its aromatic flavour.
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| Close up of the kuih |
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| Nicely shaped kuih. It can be eaten steamed hot from the kuali or when cold to reheat it...fry nicely with a coat of egg. I wish it is not just made for BCF... |
4 comments:
Hmmm.
Have you ever tried this cake? Almost the same ingredient as Yam/taro kueh..In the future..taro (bilong wo) might become extinct) and this will be the second best..
the name is strange. It is Foochow, but Mee Suah is Hokkian. So is a mixture of dialects
Hi Anonymous..that's a good point you have raised. Even we ourselves as Foochows we would just order Mee Sua in a coffee shop and not bat an eyelid..Mien Sien (is Mandarin)..and we should be calling our noodles Soh Mien..so Hook Chiu Soh Mien is the most appropriate..and Hook Chiu Soh Mien Koh is the correct name for this steamed cake...thanks for the awareness. Great point...I will let my friends know too....thank you thank you. Xia Ria..(the Foochows have an uncanny way of not repeating the same Consonant in their consecutive words..this should be xia xia..and the second word would be changed according the sound of the first word..e.g. kuo rong instead of kuo duong...go where? nga rang instead of nga tang (land title) kong miang instead of kong biang (bright biscuit)etc etc...
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