Earlier I shared some photos on Sarikei, Sarawak. Now I would like to share some yummy food I had there. Never miss a chance to savor the local cuisine. Some West Malaysians may find that the food here do not suit their taste bud. But to me, I find it no problem at all. Hence I enjoyed tasting different types of food from different places. Apart from admiring scenery, best part about traveling is on FOOD!
Sarikei is popular for “Kam Pua noodles” (干拌面). There are 2 version. It can be either white or black. Black means addition of black soy sauce. The black version is commonly seen in Sarikei. You may say it looks like wantan mee. However the taste is different. Major ingredients are fried onions, shallots, lard, and red yeast wine that make it so unique. (Kampua from Full Tien Cafe, Jln Masjid Lama)
Kolok Mee; another noodle which I never fail to have one. Love visiting the same eatery for this kolok mee. You may be wondering what is the difference between the above 2 noodles. A blogger once explained to me that; “Kam pua noodles are also thicker and less curly than kolo mee. Kam pua’s ingredients are quite standard but kolo mee’s toppings varies from stall to stall.” (Kolok Mee from New Elfa, Bank Road)
Look here for more info:- DABAI FRUIT
Wild fern called “Midin” can easily get it here. It is grow wild in swamps or forests. Each bunch are price at from RM1-2. Its crunchy and best cooking method would be stir fry with belacan & dried shrimp or a simpler method with just chopped garlic and ginger with drench of red rice wine. I was told that it turn black pretty fast. Best consume on the same day after purchase. However I managed to bring a few bunch back here to KL.
Know more about Midin HERE
Sarawak Laksa. Usually uses rice vermicelli noodle. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and local lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are sometimes added.(from Aik Seng Cafe, Wharf Road)
“Tian Miang Ngu”(鼎边糊): The rice slices soup, cooks cooked around the rim of the wok. Added with mu er (black fungus), minced pork balls and cuttlefish (octopus)slices. Best served with pepper, similar as Taiwan’s 鼎邊銼. The soup stock is made using pork bones and dried squid.(kinda look like min fun kou) – (near JPJ)
Prawn Mee (from Peking Restaurant, Jakar Town). Priced at RM20/bowl. A very expensive prawn mee. However it was very delicious. Using yellow egg noodle, with tasty and fres big head prawn makes a superb soup.
Last but not least, Mother in Law’s yummy Red Rice Wine Mee Suah. Mee Suah or they called as longevity noodle(due to the long strand), commonly eaten here during auspicious day. Example; Chinese New Year, Wedding, Birthday. Its usually practiced by Hokkiens and Fuzhounese.