SIBU-STYLE YUMMY FOOD

KAMPUA

Kampua with dark soy sauce served with pieces of char siew

Kampua mee (干盘面) is ubiquitous and common in Sibu. Derived from the Foochow dialect, it meant dry plate noodle. It is noodles blanched in boiling water till al dente and later tossed in pork lard and fried shallots. It can be tossed also with dark soy sauce and/or chilli sauce. It is served either plain or with char siu (red pork slices), topped with some bits of spring onions.

Qing Tong Mien

For those who doesn't like it dry, one can ask for 'Qing Tong Mien' (清汤面) in Foochow - meaning light soup noodles. The 'Qing Tong Mien' is kampua noodles served in a light savoury soup with chicken stock. 

Today, some of the kampua mee sellers do serve kampua with curry chicken. This new idea gives an additional curry flavour and spiciness to the noodles.

Some of the popular places to enjoy Kampua in Sibu are listed below:

* Aloha Corner, Jalan Tunku Osman
* Thomson Corner, Pusat Tanahwang
* Rasa Sayang Cafe, Pahlawan Road
* Moi Soung Cafe, Channel Road
* Dung Fang Cafe, Salim Road


DIANG BIANG HU

Diang Biang Hu

Diang Biang Hu (鼎边糊) is a porridge prepared with grinded rice. The grinded soaked rice which is watery in texture is spilled on the surface of the heated wok; its thin layer dried instantly, is immediately removed by scrapping thus scooped into the boiling water awaiting in the wok. The cooked rice cakes is served usually with fish balls, black fungus and squids.

This dish is sold in almost all the coffeeshops, but the most reputable one is at the back alley on Blacksmith Road.

KOMPIA

Kompia

Kompia (光饼) is known as Foochow bagels made of flour, usually glazed with peanut oil and lightly dusted with sesame seed on the surface with a small hole in the middle. It is sticked on the inner surface of the pottery flask for charcoal heating. It is crispy and fragrant, with a little salty taste.

In Sibu, it is served either plain on its own or with minced meat and gravy. The latter is very much accepted by most people.


YOU ZHAR GUI

You zhar gui

You zhar gui (油炸桧/ 油條) is twin dough batter deep fried until golden-brown and is usually eaten for breakfast. Conventionally, it is lightly salted and made so it can be torn lengthwise in two. You zhar gui are normally eaten as an accompaniment for rice congee, soy milk and in Sarawak, over a cup of fragrant coffee.  It is also normally served with Bak kut teh, sliced thinly to be dipped into the broth and eaten.