(Photo by Steve Ling)
Rice vermicelli is a staple of the Fujian people. Sometimes referred to as rice noodles, rice sticks or beehoon, the Foochows have a coarser version which is good Hoong Ngang or the big mee hoon.
The bee hoon, and the hoong ngang are often eaten as part of a soup dish, stir-fry, or salad. It can be served "dry" i.e. cooked and then mixed with some vegetables, fish balls and slices of char siu.
The Foochow pioneers arrived in Sibu in 1901 and over the last 118 over years, the Foochows continue to prosper. They continue to strongly profess their faith and carry on with their food culture.
Perhaps even from the very beginning of the settlement, some pioneers started to make their own hoong ngang as their domestic business. There was one such home business in Bukit Lan for example.
In the earlier days, the production might have been rather small but it did support the small Foochow population I was told. It was a good gift from any visiting relative. Many Kutien and the Ping Nang dialectic groups were more fond of hoong ngang than the soh mien as they made more Hoong Ngang Long for birthdays and other occasions.
When China started to open up, hoong ngang was available in the supermarkets and sundry shops. So it was quite convenient.
Today pne of the practical dishes the Foochows share with their fellow Christians, on special occasions like Church dedication, anniversaries etc is the Hoong Ngang Long, or rice vermicelli with egg soup. It is a very practical dish to prepare because the rice vermicelli can be prepared in bult, the eggs hard boiled and the chicken and fungi soup cooked in a different pot. It is easy to assemble 200 bowls of hung ngang long in the shortest time possible.
Plain sugarless Chinese tea is served as drinks.
The hot refreshments are always welcome.
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