Traditional Chinese Longevity Noodles for Father's Day.

"Longevity Noodle" is a type of traditional Chinese noodle. As its long shape symbolizes longevity, the noodle is a must-have at every birthday banquet. In ancient times, having Longevity Noodle symbolized a wish for new born baby boys' living long lives and the custom has been passed on from generation to generation. It is a ritual that a piece of noodle has to be swallowed without cutting either by mouth or using a pair of chopsticks. In addition to meaning to live long lives, eating the noodle also represents showing of respect for the elderly. In a legend, it is said that Emperor Wang became immortal on the day of Winter Solstice in Han Dynasty. Since then, the noodle, also named "Winter Solstice Noodle," has been consumed every Winter Solstice Day to symbolize respect for the elderly. In fact, there are many stories about Longevity Noodle, and the aforesaid is just one of the many versions.

Vermicelli served on birthdays is called "Birthday Noodle." Vermicelli made in Fuzhou City is the most famous and it carries a variety of names: that given to children at their weddings are called "Happy Noodle", that to be consumed by pregnant women are called "Blessed Noodle", that presented to friends are called "Peace Noodle", and that for the sick and the elderly are called "Health Noodle." A legend said vermicelli was a very thoughtful birthday gift presented by Empyrean Fairy to her Queen Mother for her birthday. Because of this legend, noodle makers all worship Empyrean Fairy's statue in their homes. There are various kinds of Fuzhou vermicelli such as egg vermicelli, dragon-beard vermicelli and rice thread vermicelli.

(Extracted from "Anecdotes of Famous Chinese Food")

So to my readers, i hope you could try this dish out for father's day and also to keep the Chinese tradition alive.

Ingredients.
(1 person serving)
1. mee sua
2. 500g mince pork meat
3. 10 pieces of fish balls
4. 8 pieces of prawns
5. 2 stems of choy sam
6. 1 can of Fish Maw Soup

Seasoning. (minced pork)
1. 1/2 tsp sesame seed oil
2.1 tbsp soya sauce
3.1/2 tbsp of grounded pepper
4.1/2 tsp salt
5. 1/2 tbsp cornflour

Seasoning. (prawns)
1. 1/2 tbsp soya sauce
2. 1/2 tsp sesame seed oil
3. 1/2 tbsp cornflour
4. 1/2 tsp salt
5. 1/2 tsp sugar

Method.


Take the mince meat and add the seasoning in, and mix well in a bowl.


After mixing the seasoning with the mince meat. Roll the mince meat into meat balls. Let the meat balls to marinade for 5 minutes.


Peel the prawns and add in the seasoning. Stir well, before letting the prawns marinade for 5 minutes.


Wash and cut the choy sam into 4 parts per stem.


Wash the fish balls, to take any other residue left on the surface of the fish ball.


This is a an example of the canned Fish Maw Soup. You can get this easily at most supermarkets, and it is very easy to be used. It could be use as a stock base for most soups, therefore it is very versatile.


Empty the can of Fish Maw Soup into a wok or a pot. ( i prefer using a wok, its more managable)
Then, fill the same can for 1 1/2 times with hot water and pour into the wok or pot. Let the soup boil before adding the ingredients.


Gradually add the ingredient 1 after the other, beginning with the pork balls. The pork balls go in first to kill any remaining bacteria in raw meat. This is a good habit to be practiced in cooking.


Then add in the mee sua last, and let it cook for 5 minutes. Mee sua cooks the fastest of all the ingredients and if the mee sua is left too long in the soup, the mee sua will absorb the soup. When the mee sua absorbs too much soup, its texture will be too soft, and it will cause the soup to be cloudy.


After the mee sua is cooked, dish it out on a bowl and serve straight away.