Sibu Kampua Mee 寺巫干盘面 Print
Written by Administrator   
Monday, 13 June 2011 21:53
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Being a Malaysian, I am a bit(yes, a bit only) shy Embarassed to say that I have never been to Sarawak. I give myself an excuse that it is too far away from my lovely hometown, Penang island. The air ticket is quite expensive to travel from here to there. But, I think that I am lucky enough to know a friend from Sarawak, which willing to share with us the recipe of their local famous food, Kampua mee ("Gam Mua" noodle (干盘面)). Kampua mee is from Sibu and it is Fuzhou (福州) food.


My first impression about Kampua was it almost same as dry Wan Tan Mee (干云吞面), as the sauce is black in colour and it is dry mee. Well, look at the recipe and cooking method, let's compare the differences.

Firstly, cook minced pork until it is cooked. (The minced pork is merinate with 绍兴花彫酒 and soy sauce). Remove from pan. You may replace the minced pork with pork slice or cha xiu (叉烧).

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Ingredients needed

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绍兴花彫酒

Then fried shallots in hot pan oil until golden brown. Remove from pan together with oil.

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Fried shallots

To prepare Kampua sauce, add soy sauce, sweet soy sauce, sugar and spring onion in fried shallots bowl. (add according to your own taste)

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Sweet soy sauce and light soya sauce

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Mee kampua sauce

Cook the mee in hot boil water, when it is soft, remove mee from hot water and mix into the sauce. Add minced pork and ready to be served!

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"Imported" kampua mee from Sibu

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It is differ with Wan Tan Mee, the mee is originally "import" from Sibu and it tasted superb with the sauce, the texture of the mee is harder and "Q" compare with Wan Tan Mee. The fried shallots and spring onions really give a big contribution to the fragrance of Kampua.

Since the "imported" mee is not easily found in penang, for penangist like me, I will replace the Mee with Indo Mee and follow the sauce from this recipe.

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Sauce in bowl
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Kampua mee

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Special sauce: garlic soak in venegar Wink

The Kampua mee is cook by my Sarawak friend where he learnt the recipe from his lovely Sibu's shifu. I would say that the shifu did a great job and successfully transfer her cooking skill to my friend. I would sincerely thanks both of them for sharing with us their local cuisine. So, what is the next Sarawak food recipe that you are going to share with us? Tongue out 期待ing.........Cool


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