My uncle started making his own red wine (hokkien : ang zhiu/ang jiu), being the budding chef he is.
So guess who gets to try out the first few bottles?
My mom makes one very slurpy bowl of red wine mee sua.
Recipe passed down from generation to generation.
Mom learnt it from my grandmother, who I remember used to make one giant pot every chinese new year.
The soup's definitely the highlight. Dad never fails to finish even the last drop of soup.
Wanna know where to get the best mee sua? Or rice vermicelli, as known by the Westeners.
My hometown! -The small, quiet town of Sitiawan.
(fun fact - notice it's featured quite frequently in the foodie section of The Star)
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