Bintangor Rojak and Bintangor Orange Juice

bintangor

Bintangor is a town about 95 km away from Sibu. It was decided that an impromptu road trip be made to check out their rojak and orange juice – the two things Bintangor is famous for. Four of us went in my car on Sunday afternoon: 

mary

Mary 

klm

Clare aka KLM. :)
The secret is out, so she let me put the original photos up.

huai bin

Huai Bin (me) and bengbeng

bintangor sarawak

Bintangor isn’t really far away from Sibu if you maintain a reasonable speed. It must have been the company of the two fine ladies coz we were there before we knew it. The “Welcome to Bintangor” signage is in the shape of the Bintangor orange. It’s the symbol of the town and there’s also a replica orange in front of the wharf – it makes for a good photo opportunity.

wong hung ping

The famous Bintangor rojak stall is called Wong Hung Ping and the rojak (a local fruit salad) is so renowned that Sibu people have been known to drive down just to eat the rojak during the weekends. They also sell the rojak sauce (which is the crucial ingredient that makes or breaks the dish).

rojak sauce

The bottles of rojak sauce goes for RM 7, which was up from the previous RM 5. That’s just about in line with the oft quoted 40% price increase. ;)

rojak owner

The proprietor of the Bintangor Rojak Stall used to be a nice, old lady. This is her daughter manning the stall. She’s the one managing the stall nowadays due to the advanced chronological age of her mother. I like her as well, she’s friendly, like her mom.

rojak ingredients

Rojak is made by chopping up pineapples, tofu, cucumbers and miscellaneous other items…

…before mixing it with the special Bintangor rojak sauce.

rojak dishing

It is then dished out and eaten with forks. It’s really a simple dish to prepare, it’s the special rojak sauce that makes it taste good. Bintangor is famous for their rojak due to the excellent rojak sauce that they make…at least in this stall.

bintangor rojak

This is the Bintangor rojak that we drove all this way for. Rojak is a communal dish, you’ll be hard pressed to find someone eating a plate all by himself.

bintangor rojak photo

Here’s a closer look at the Bintangor rojak. The money shot, if you will. ;)

bintangor orange juice

The stall also serves Bintangor orange juice. Bintangor orange juice is not made with Sunkist oranges (which was what they accidentally served us the first time) but from Bintangor oranges. It comes in a brighter shade than regular orange juice.

bintangor orange

These are what Bintangor oranges look like – it’s also the official produce of Bintangor. It’s sweet and tangy, with sour hints. It’s smaller in size than regular oranges. 

bintangor group

The Sibu blogger contingent at Bintangor.

bintangor camwhoring

True to blogger tradition, we did the camwhoring thing at the Bintangor wharf. This is me taking a pole up the ass while Mary looks on with mirth. Boy, I’m gonna be sore tomorrow.

bintangor photo

It was a fun road trip with the Sibu bloggers to Bintangor. I had wanted to go there for ages to take photos of the famous Bintangor rojak and Bintangor orange juice and the company was great! Cheers! :)

Jakar Big Prawn Noodles

jakar

I have been told by Will that there’s a famous place serving Big Prawn Mee at Jakar so I made a road trip down there with Katherine during the weekend. Jakar is a small town about an hour’s drive away from Sibu. Jakar is apparently famous for their Sarawak pepper cultivation, as can be seen by their official mascot (?). It doesn’t really help that Jakar sounds exactly like the Malay word for penis with their phallic looking emblem.

peking restaurant

Peking Restaurant in Jakar is the place to go for the Jakar Big Prawn Noodles. Jakar is located to your right as you drive into the Kuching highway and Peking Restaurant is near the pepper tree ornament. I took 1 hour and 15 minutes to get there due to a couple of wrong turns but only 59 minutes to get back – and that was maintaining a constant 120 km/h with a lowest speed of 80 km/h and reaching a highest speed of 150 km/h.

jakar big prawn noodles

Katherine and I both ordered the Jakar Big Prawn Mee (RM 15). The waitress asked us if we wanted the “special” Jakar Big Prawn Noodles (which contains the large “antlers” of the prawn) and we replied in the affirmative. This is her bowl of the noodles.

jakar big prawn mee

This is my bowl of the Jakar Big Prawn Mee. There is no difference between the two – we both ordered the same thing, it’s just here for…er, illustrative purposes. ;)

jakar big prawn

The Jakar Big Prawn Noodles contains one (1) big prawn cut diagonally with the head and the “antlers” (would someone be kind enough to tell me what this is actually called?) included. The noodles are cooked Foochow style with the soup infused with the tasty prawn essence. It tastes delicious! I would rate this as better than Min Kong Big Prawn Noodles but the 1 hour drive there would make this a costlier dish due to the recent petrol price hike.

jakar splash damage

I heeded Will’s advice and wore a T-shirt in a dark shade due to the splash damage I incurred during my previous expedition for the Sarikei Big Prawn Asam Tom Yam Noodles. Unfortunately, some splash damage did occur again, but Katherine claims it’s inevitable with dishes like these. Oh well…

jakar us

Nevertheless, it was a nice road trip to check out the famous Jakar Big Prawn Noodles. It’s a long weekend since Saturday is a gazetted public holiday so there’s time to drive around and do some Rural Adventuring (TM).

jakar me

…and I just couldn’t resist touching Jakar. ;)

Glory Cafe’s Big Prawn Asam Tom Yam Noodles, Sarikei

glory cafe

I drove down to Sarikei to sample the famous RM 14 Asam Tom Yam Big Prawn Noodles at Glory Cafe on Sunday morning. I went with Faye and the journey from Sibu to Sarikei took about 45 minutes. It can take up to an hour (or more/less) depending on how fast you drive – the distance is approximately 105 km. Glory Cafe is located at the only Magnum 4D outlet in Sarikei – do note that there are other gaming operators there (Sports Toto) – it’s the Magnum 4D outlet you should be looking for. The QAG 4114 arrived at Glory Cafe at just a little before 12 pm and parked right in front of a fire hydrant no-parking zone. ;)

asam tom yam noodles

It took about 20 minutes for our order to arrive. The Asam Tom Yam Big Prawn Noodles came in a large glass serving bowl and is filled to the brim with huge big prawns, noodles and the asam tom yam soup. Asam Tom Yam is a cross between asam laksa and tom yum soup. It is made of tamarind, lemon grass, lime leaves, fish sauce and chili peppers. It is a delicious contrast of sweet and sour flavors with a hint of spiciness thrown into the mix. You can opt to substitute the default noodles with other carbohydrate chains e.g. rice vermicelli, kueh tiaw, tang hoon etc.

big prawn macro

The big head prawns in the RM 14 Asam Tom Yam Big Prawn Noodles are huge and the chef was generous enough to include several of them in the dish. Each prawn is sliced vertically for easier consumption. Nevertheless, this is not a dish for dignified foodies – you almost certainly have to manually separate the shell from the crustacean with your fingers to get at the flesh.

asam tom yam mee

I went for the Asam Tom Yam Big Prawn Noodles (RM 14). The egg noodles is thick and has an almost tangible sweet undertone that goes very well with the asam tom yam. The noodles go well with the sour (from the tamarind) and sweet flavors from the soup. I noticed that the noodles also tend to absorb the flavors better. The noodles taste better than rice vermicelli due to the latter being unable to absorb the flavors of the asam tom yam soup. The portion is huge and it will definitely satiate all but the most voracious appetite.

asam tom yam mee hoon

Faye went for the Asam Tom Yam Big Prawn Rice Vermicelli (RM 14). Rice vermicelli is known locally as bee hoon. It’s the same dish except with rice vermicelli in place of the noodles. She thought it tasted alright until she sampled my noodles…after which she promptly took possession of my bowl. I am considering an appeal to the International Court of Justice for the disputed two-cubit Asam Tom Yam Noodle Island, I mean, bowl.

glory cafe us

It should be noted that the asam tom yam concoction is a notorious fabric stainer. You should probably reconsider wearing white or light colored articles of clothing during the consumption of this particular dish. The splash damage can be considerable despite elaborate measures to avoid such occurrences.

The best Nasi Lemak Special

huang chuang cafe

I have managed to find the best nasi lemak special in Sibu while having lunch just now. It’s located at Huang Chuang Cafe near Methodist High School.

muslim stall

The stall is a Muslim stall and it was recommended by Fang Ling who is something of a regular diner over there.

nasi lemak woman

The nice lady at the stall will ask if you want curry chicken or ayam masak hitam (chicken with soy sauce).

nasi lemak parts

You can also choose the parts of the chicken you prefer (drums are popular, as well as thigh meat).

nasi lemak special

The nasi lemak special is served with sambal and a fried egg on top of the fragrant santan (coconut milk) rice. The chicken is served on a separate bowl.

ayam masak hitam

Faye went for the ayam masak hitam. It’s really good – not too spicy, with flavorful hints of cinnamon.

curry chicken drum

Fang Ling and I went for the curry chicken. The curry is spicy, yet with sweet overtones. The place doesn’t add santan like it’s going out of style too. It has just the right balance of spices and coconut milk.

nasi lemak us

The best thing about it? It only costs RM 3.50.

Fried Fresh Fish Head Mee Hoon @ John's Place

johns place

John’s Place is a small, family owned eating establishment in town that cooks up the only Fried Fresh Fish Head Mee Hoon in town (F3HMH for brevity’s sake).

johns place cook

The place also serves a variety of fresh fish head dishes, and the photo here shows the preparation of John’s Special.

johns place f3meehoon

The fried fresh fish head mee hoon over at John’s Place is really good. I’m not much of a mee hoon (rice vermicelli) eater, much less of soup based dishes but I still think it was good.

johns place f3meehoon macro

Here’s a closer look at the F3HMH @ John’s Place.

BDC Taiwan Beef Noodle

beef noodles bdc stall

BDC Taiwan Beef Noodle is located in BDC and the stall is manned by a proprietor who makes the best beef noodles I’ve ever had to date.

beef noodles bdc

The large beef noodles (RM 5) come with a generous helping of beef
and noodles. The liberal portions can be seen in the chunks of beef on
top of the noodles.

beef noodles bdc mixed

This is what it looks like after being mixed up a little. The beef
noodles taste great and the broth is hearty too, so you can drink it
together with the noodles. I’m not a big fan of soupy noodles but this
won me over.

beef noodles how you cafe

The stall is located at the curiously named How-You Café.

Man selling crabs at the roadside

roadside crabs

I saw a man selling crabs at the roadside while on the way back to
the office just now. I didn’t get any, obviously, since my kitchen
amenities are meager (understatement of the year) but my CTO grabbed
one. One kilogram of live crabs (about 4-5 crabs depending on size)
goes for RM 8 in a nice bunch.

roadside crabs serious

The man has got a serious case of crabs…

Lame jokes aside, I’m putting up my bets for tonight as requested. I’m going for Iran (no concedes) and Argentina (conceding one goal) at a stake of RM 300 each.

I’m pretty much spent from work today so I’m going to turn in early
and catch some sleep before going on-site again tomorrow. Work has been
very hectic as of late (which was why I couldn’t go to Cambodia) so
I’ll reply the comments when I can.

Good luck!

Penang Special Kueh Tiaw @ Bormill Food Centre

bormill food center

I believe I have just discovered the best fried kueh tiaw in Kuching…it’s located at Bormill Food Center,
just a little down the road from where I work. It’s located at the row
right after the turning into Central Park – don’t take the turn, go
straight and you’ll see the coffee shop.

bormill penang special

The Penang Special stall is the first one you see.
They offer fried kueh tiaw, fried bee hoon, fried noodles and fried cha
kueh. I was told that they have really good fried kueh tiaw so I
ordered fried kueh tiaw special (RM 3.50).

bormill cooking

The person manning the wok seems competent enough – he fries batches
of fried kueh tiaw with ease and the turnaround time for food is
extremely fast. It’s fried in one of those large flat woks that retain
the flavors of everything (that’s usually a good thing with good hawker
food).

bormill kueh tiaw

This is the Penang style special fried kueh tiaw.
It’s done with the thinner varient of kueh tiaw and it has hidden
treasures in the form of clams and large shrimp inside. The kueh tiaw
is nicely spicy and packed with flavors. It tasted so good that I
scoffed down the small portion in just a couple of minutes and ordered
another plate.

The place is always packed during breakfast so you won’t have any
problems finding it. It’s the best kueh tiaw I’ve had in Kuching! I’m
thinking about eating another plate just from writing this post…

Wei Seng Chicken Rice and double boiled Cantonese soup

wei seng chicken rice

Wei Seng Chicken Rice is a chicken rice shop
located at Tabuan Jaya at the food court beside Choice Daily. It also
boasts a repertoire of double boiled Cantonese soups in a heating
element beside it which the proprietors actively promote.

wei seng soups

The double boiled Cantonese soups (broth) is held in traditional
deep ceramic bowls and kept warm in a similar contraption to the double
boiling method used to boil the soups. I was told that the soups have
been prepared for as long as 24 hours for an authentic slow-boiling
Cantonese soup. They have a lot of different soups on offer, ranging
from Bitter Gourd soup to Ginseng Chicken soup.

wei seng chicken

I had their chicken rice (shared) with 3 other people and their
chicken rice is alright, though not as good as other places like Suan.
The rice portion is small, but cheap (a plate of chicken rice costs
just RM 0.60, an unheard of price nowadays). The chicken rice itself is
good, it’s seasoned well with chicken essence, but the chicken is
nothing to write home about.

wei seng ginseng soup

Their double boiled Ginseng Chicken soup (RM 3)
tasted good though. It has visible strands of ginseng floating inside
and the broth is fairly clear (as all good broth should be). There are
several chicken pieces inside and this place seems to subscribe to the
less-is-more school of thought as the soup only contains ginseng and
chicken.

wei seng ginseng

The Ginseng Chicken soup is a nice complement to the chicken rice -
I ended up having two plates of rice. The ingredients in the soup are
tender, with an almost melt-in-your-mouth texture to the ginseng. I
would recommend this place for their RM 3 double boiled soups as it is
hard to come by outside restaurants here. It’s best to go early as the
soup seems to sell out really fast.

Golden Arch Garden Laksa review

golden arch shopping mall

Golden Arch Garden Laksa (not to be confused with
the Golden Arches, which sells a totally different food product) is
located at Golden Arch Shopping Mall and I heard its laksa is serious
fucking business.

golden arch garden laksa

Golden Arch Garden Laksa has RM 3/4/5 bowls of laksa and the RM 5
bowl, which is their flagship, has two large tiger prawns in it. The
laksa booth is also the flagship of the eating establishment – it
belongs to the owner.

golden arch prawns

There is a huge tray of differing sizes of prawns, which is selected
depending on your order e.g. an RM 3 bowl of laksa would have small
prawns while the RM 5 bowl of laksa would have two huge tiger prawns.

golden arch laksa

Behold! The legendary Golden Arch Garden Laksa. This is the large (RM 5) bowl and contains 2 huge tiger prawns in it.

golden arch laksa tiger prawn

I’m told that the proper method to partake in tiger prawn infused
laksa is to pour the laksa soup down the head of the tiger prawn to
allow the flavors to really shine.

Laksa – Serious Fucking Business.

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