My friend Maria Tay sent me a photo showing me how she and her friends enjoyed collecting very organic river snails in her village in Limbang.
The photo, reminds me of my aunts' stories of how they cooked dian mian ngu (dian bian hu) during the Japanese Occupation using soup made from ah moh loi. My aunt would blanch the snails and then carfully remove the flesh using a toothpick. Then the blanched snail flesh would be fried with garlic and onions to make a soup base. wood ears, greens, bean sprouts would be added to the soup. the soup would remain in the kuali and the rice batter would be cooked on the side of the kuali. Once dried, the rice cake (diang mian ngu) would be scraped by a ladle into the boiling soup.
Chopped spring onions would be added to the bowls of diang mian ngu before it was served . dinner could be as simple as this .
The rice batter would be prepared using the stone grinder great grandfather bought in Singapore.
I have never had diang miang ngu made with ah moh loi soup. Must try.
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