Kampua noodles or fondly known as Kampua mee originated from the Foochow community, when they brought their favourite noodles to Sarawak when they came here to settle down centuries ago. The noodles are tossed in pork lard or vegetable oil, fried shallots, spring onions and soy sauce and/or chili sauce for that additional taste.
The social and cyber space have been abuzz with this new latest instant kampua noodles (kampua mee) which comes in a transparent bag with 5 rolls of instant noodles inside, together with 2 sachets of seasoning per roll of noodles. We never actually went out to hunt for it until a relative from Sibu graciously gave us a bag to try.
Here is our review of the kampua noodles.
The noodles come in several varieties. They are white soya sauce, black soya sauce, round noodles and flat noodles.
The packaging of the bag seems to tear easily. They could work on the packaging but we saw that they are coming up soon with the newer packaging and they have also been listed in the top 20 listing of 2014 Innovation Business Challenge recently.
There are 5 rolls of noodles inside the transparent bag, with their own packaging. Each roll comes with 2 sachets of seasoning of soya sauce, stir fried shallots and oil.
First, you boil about 1.5 cups of water and then put in the noodles. You may need to boil the noodle for about 5-7 minutes. To have a more springy and firm texture, you are recommended to remove the noodles from the hot boiling water and then blanche it into cold water for a second and then remove it. Pour the noodles into a bowl.
Next, if you want a more tasty kam pua noodle, most people like to eat it with more additions of stir fried shallots. After you have set the noodles aside, heat up your wok and while the wok is heating up, pour in some oil. At same time, dice up some shallots and pour it into the wok and stir fried it until it is golden brown. Then you toss about 2 teaspoonfuls of the fried shallots and garnish it over the noodles.
You may also chop up some scallions to garnish the noodles. Kampua noodles is not complete without a few slices of BBQ pork meat. You may buy some from outside vendors and cut up a few slices onto your noodles.
There, we are sure you will love this Kampua noodles. If you eat the Kampua noodles just on its own, the small amount of fried shallot in the seasoning may be insufficient to give you that tasty aroma. Do add in some chilli sauce for that addition of spicy flavour to your noodles.
Open from the wee hours of the morning till late evening, Sibu Wet Market offers a variety of products to its visitors. In the morning, the market is filled with crowds of locals buying supplies for the week and even during the late hours in the evening, the market is still busy and full of activities. Locals know that this is the place to come to if one is in search of cheaply priced items and imitation goods sporting well-known brand names: handbags, clothing, watches, jewelry, sunglasses, home decorations and just about everything under the sun.
An interesting thing about this market is that there are no clearly identified trading areas for certain products to be sold. Indeed, some vendors seemed to sell whatever they wanted leading to some rather eclectic selection of wares on display. All this adds to the overall charm of the market.
The ground floor area is generally reserved for selling fresh meat, fish and jungle produce while upstairs is allocated for food stalls and retail shops. Most of the retail shops sell clothes and shoes. Some shops specialize in selling reasonably priced quality used clothing imported from overseas.
There is a section in the market which focuses on the cultural or traditional products and one of it is the Iban section. Some may not know most of the things is sold here, especially foreigners where the products range from strange-looking vegetables or jungle fruits, to traditional herbal remedies.
Some may be freaked out by the sight of the huge, live sago worms, some larger than an adult thumb but they are are a real eye-catcher. It tasted like juicy French fries when deep-fried, sago worms are extremely rich in protein and serves to boost the meager protein intake of jungle folks. Some fry them with preserved durian flesh (also known as ‘tempoyak’ in our local tongue) and is said to be a very popular recipe among the locals.