Recently, while browsing through Lilian's blog on Penang Food about the Hock Chiew Ang Chiew Mee Sua (mee sua in red wine).....it reminds me of my intention of posting up some pictures of how the traditional way of handmade mee sua are produced back in my hometown.
First the wet dough or paste made from a mixture of wheat flour, water and salt are rolled circularly in a pail.
It is then left to ferment hanging in a special box for a few hours.....
The noodles are then pulled skilfuly to a long thin strands without breaking them.....and then push into holes on the other end of the poles to be left to dry under the sun......
The sun dried mee sua are then folded up and are ready to be sold in rolls or for distribution to sundry shops. The ones we bought from sundry shops are not really very dry and it had to be dry out in the hot sun again if the mee sua is to be kept in tins for a period of time (2 to 3 months)or else a damp mee sua will not keep for long.
There are some mee suas in shops which are made by machines and oven dried which do not really tastes as soft and as nice as the handmade ones. There are two versions of these handmade mee sua.....one is thinner and the other is the thicker version which is taken from the lower part of the pulled mee sua and the price is much cheaper too.
I have a recipe of this lovely mee sua cook in 'ang chiew' (rice wine) in my blog here.