Many Sarawak restaurants in fact have forgotten about this dish because the chefs are either from West Malaysia or another places where this specialty is not known.
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| A special Full Month Foochow Dish - Tai Ping Eggs and Chicken Soup Noodles Photo courtesy of the happy Grandfather Lawrence Ding. |
I remember many of the Ming Chiang (Foochows) celebrating birthdays and especially Full Moon of baby boys in Hock Chu Leu in Sibu. And the special and very tasty dish is this Tai Ping Eggs. For a table of 10 there would be 10 eggs which are first hard boiled and then deep fried to make it like golden balls...very auspicious looking.
The mee sua would be served separately or already in the chicken soup. A whole local home grown or organic free range chicken would be used to make the soup. Other ingredients would be shitake mushrooms of the best quality and some dang kui and may be red dates.
This Full Moon feast is to thank relatives to have brought gifts (of chickens and eggs) to welcome the new born baby boy and to announce the safe delivery of a baby boy to carry on the family's surname.
More ang pows (money gifts) would exchange hands and more toasts made....the feast is always such a good gathering of relatives to share their blessings and good fortune.
The tai ping eggs are symbolic of Peace of Earth...and all is well.
Wishing you all lots of peace and harmony.
(There is no harm to cook this dish at home any time of the year....)
17 comments:
One of my sis is married to a Foochow. One day, we experimented making this deep fried egg, and it exploded.We LOL, no wonder out of 6, only one of us married a Foochow
its a very common starter soup dish at every foochow wedding....clearly it was this specialty of the now defunct Yien King restaurant along Wong Nai Siong Rd in those hey days....and you can see those ladies at the back of the restaurant peeling hundred of eggs daily{close to the entrance to the sides of Cathay cinema....50 cents entry door)
An eye-opening post, so informative and interesting.
I would love the eggs..
Ann...few Cantonese girls would want to marry Foochow men a long time ago?
Dear Anonymous,
I remember the Yien King restaurant and the women who had to do all the kitchen work and especially the unshelling of the hardboiled eggs. 100 invitees would mean 100 or more eggs. If there were three families having dinners or lunches at YK...one can imagine how many eggs that had to be hardboiled and shelled....the cleanliness of the backlane had much to be desired....but what came to the tables was really delicious and heartwarming.
Charles..thanks as usual.
Wenn
It is easy to do..hardboil the eggs and then deep fry the shelled eggs..like pisang goreng. Cheers.
mee sua is not foochow. we called it baba mian (white noodle)
May be from now on I should write Soh Mien...thanks for the feedbak....
Remember the deep fried hard boiled egg. Hardly eat them nowadays. Maybe will do it when i am free.
I gather from SOSO (a chinese "ASK" website) that the Foochow dialect pronouces duck egg (Nga long: suppress rebellion) and hen egg (kie long: stimulate rebellion). So the original version may use duck eggs instead. It is suggested to deep fried the eggs on 60-70% hot oil to get the golden colour.
Dear Anonymous...yes..do go and deep fry some hard boiled eggs...good for the soul.
Thanks for the tips...Thanks for the new info about duck egg and chicken egg. Yes I can imagine the original duck eggs for Taiping Noodles...also for the Ma Ju followers Duck eggs are used...to dah long (suppress waves) and you get peaceful seas..Putien still serves Maju Noodles but with quail eggs.
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