Sibu Tales : Mien Tou and Mien Mui

Mien Tou = bigger and rougher strands

The longevity noodle makers in Sibu would pulll the noodles until they become really thin. However at both ends of the noodles, the strands are thicker.

When the noodles are dried, the manufacturer would pack the noodleswith the "heads" quite obviously at the beginning and the middle parts tucked under.

When my mother brings back the noodles, she will pull apart the noodles, straighten them properly and  portions the noodles and reassembles them into small portions (rounds) and dries them. Those nearer the heads are thicker and those in the middle are thinner.

She will put the bigger strands in one tray and the thinner strands in another tray

She would place the portions at both "heads" into one tin. The larger strands of noodles are called Mien Tou.

the thinner strands are called mien mui.

Mien Mui are very refine and are served to guests and senior members of the family.

I am a silly girl because I like only mien tou. so mum would always make me slightly more as if to reward me for being humble and good at heart.

I have a cousin who would cry when she was serve the mien tou because she wanted to be recognised as a very refine young lady. Mien tou, in other words was the seconds, for the lesser beings.

the tin for mien mui would always go faster. So quite often, mien tou would be quickly made with soy sauce for breakfast before the next batch of noodles were bought.

My grandmother and I enjoy eating mien tou together. How I miss those days.