Saturday, August 29, 2009


This is my third year participating in Babe's Merdeka Open House. Although this is not your everyday sweet; but I think it's sweet enough for someone celebrating its 52nd. big one!

It has been a tradition to offer the elders of the household (Hokkien) on their birthdays Sweet Longevity Tread Noodle or T'nee Mee Sua. I remember, this was done during my grandparents' time. It's a tea ceremony of sorts where the daughter-in-law has to make and offer the sweet noodle to the birthday in-laws, first thing in the morning.

The preparation is simplicity in itself that consists of making T'ng Cui (Tong Sui or literally sweet water) with tread noodle and hard-boiled egg. The implication of the whole mumble jumble is never explained... I guess, by offering sweet noodle to the in-laws one gets whispers of sweet nothings in return. Well, my mum says our generation is lucky to be spared the agony of the ritual... I think I'll exercise the option when my time comes - just to keep the tradition going. So, beware... beware, whoever you may be! Muahahahahaha!!!!


EGGS PREPARATION: Put eggs in container of water, and let it boil for 2 to 4 minutes after the water comes to a boil.

Lightly tap the eggs to crack the shells, if you want a marble-effect on the eggs.

Otherwise, sprinkle some red coloring powder on the water to color the egg. Let the color permeates the shells. Red is the celebratory color associated with joyous occasions.

SUGAR WATER PREPARATION: The ratio of sugar to water I use is 1 to 3. Adjust to the sweetness of your liking. It's not syrup, so it's not thick. The red dates is optional. The Pandan leaves infuses the water with a fragrant aroma. Boil the liquid to dissolve the sugar. Let the Pandang leaves sit in the liquid until cool. Served warm or chilled in the fridge until ready to be used.

Bring water to a boil. Throw in a bundle of thread-noodle. Use the chopsticks to loosen the noodle. In a minute of so, when the noodle floats to the top, it's done. Scoop out.

Rinse the noodle under tap water to cool and then bath it in iced water.

The noodle is usually taken warm. I've chosen to do a cold noodle instead, and have the T'ng Cui chilled. Ignore this step if you want to have it warm.

ASSEMBLY: Put the noodle into a bowl; pour syrup over it to cover; drop the shelled egg, and...

... and Voilà!


babe_kl said...

Nice one there. Thanks for participating. *ahem* you gonna be served one of these soon is it??? hehehe

Kong-Kay said...

long, long, wait, wait!

Lianne said...

what a unique dessert! never heard of it or tried them before :-) thanks for sharing the recipe. Its easy enough to attempt at home and yet, comes with wow factor. Happy Merderka btw!

Kong-Kay said...

some like it, some like it not. it's more of a ceremonial thingy; so don't fret, you're not missing much.

Nate-n-Annie said...

Hey there, thanks for stopping by our site! We'd love to meet up with you soon!

Food For Tots said...

Luckily my turn was over and my MIL is a Cantonese! So stressful to cook this dish first thing in the morning.......

Kong-Kay said...

food for tots: waiting to be served in say 15 yrs' time?


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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