Monday, June 16, 2008
Wong Jiu Mee Suah
This is my all time favourite. When I’m still attached with hotel, we used to walk over to Api-Api Center, and had a hot hot Wong Jiu Mee Suah. The uncle’s Mee Suah a bit too soft (low quality), so I always changed my order to Wong Jiu Mee Hoon for quite sometimes, but the ‘feel’ is just not right !
This pack of Mee Suah is quite OkAy. Has bit of al-denta texture! So I ‘sluuuuuurrrrp’ it very fast., like how the japanese sluurrp their mee. Hahahahha , ops.
Last time, I used to make plain Wong Jiu Mee Suah (WJMS) with chicken, ginger, bit of Black Fungus & Wong Jiu only.
After seeing Terri’s & Jo’s. … I stole Terri’s Fried Egg & Jo’s Wolfberry. Guess what, they’re puuurrrrrfect!
Everyone can cook this simple dish. The secret all lies within the Wong Jiu (Chinese Brew Wine).
I pour half bottle of wong jiu + 1 1/2 cups of water to make this bowl of soup. If u like strongr wong jiu, simply just pour in more and vice versa.
p/s : I realise ... ceramic bowl + wooden chopsticks are the standard iconic for Wong Jiu soup. (When comes to photographs) Try see others! :D