Nang Chong Stories : Long Bao & Char Chii Mieng

In Nang Chong, the Foochow villagers lived together as a community. They had lived there since 1928 when my maternal grandfather started to plant rubber trees with money from the main family fund (Lau Kah Tii and Co). It was not very much but according to my mum it was good enough and every one was able to struggle hard.

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.