Prosperous Mee Sua

Okay, it’s listverse time! What do you need to do before Chinese New Year kicks down your door and sprays you in the face with FOX 5.3 million SHU OC pepper spray?

sibu haircut

Well, the obvious thing is to (as my grandma would put it) GET A FUCKING HAIRCUT. I’m totally down with that, I totally understand that an untamed mane is a liability when all and sunder gathers around during CNY eve a.k.a. The Reunion Dinner (TM).

I still haven’t figured out what to tell them when they bug me about not being hitched when I’m 30 but I’ll cross that bridge when I come to it. smirk

jeanie movie

Anyway, I’ve been hanging out with Jeanie the past couple of days and last night we ate this super sized portion of Prosperous Mee Sua (longevity noodles) for RM 18.50++.

It’s pretty good – there are lots of goods in the middle – squid, prawns, mushrooms etc etc but what makes this dish from Tanahmas special is the way it’s served. Mee sua in Sibu is usually soggy and drowned in chicken broth – this version is a crispy and soaked in gravy and it’s very tasty!

mee sua sibu

The portion is a bit too large though coz my stomach has shrunk during my hibernation (not eating for 24 hours) so it took us quite an effort to even make a dent in the dish.

I told Jeanie that according to custom, you’re not supposed to break the strands of mee sua lest the Powers That Be/God/Sol Invictus/(insert deity) frowns upon you and casually strikes off a few years from your lifespan in His righteous anger (at least according to my paternal grandma).

jeanie mee sua

I reckon we sacrificed 20 years (cumulative) of our lifespans coz we couldn’t finish the generous portion but still it was a good dish and I loved the goodies in the middle.

Chai bo

sibu chai bo

My paternal grandma used to make chai bo when I was 13 or 14 and I loved eating that. My sister, naturally siding against me, claimed my maternal grandmother’s deep fried version is better. It’s hard to describe the taste of chai bo, just like it’s hard to describe the taste of century eggs.

chai bo

It’s sweet for one, but savory at the same time. Umami would be the closest thing to describing it. It’s an excellent appetizer! My grandma makes a mean dish of this and they knew I was coming over for dinner so the staples that I love were there – braised pork, chai bo, two century eggs.

I had two helpings of rice.

chai bo grandma

You just gotta love home cooked meals. You just gotta love family.

Sibu kampua mee and mixed soup

sibu kampua mee

I’m a huge fan of kampua mee and we can’t exactly get the authentic ones in KL so I make it a point to eat this whenever I come back to Sibu. It’s actually just noodles tossed with lard and sprinkled with spring onions, shallots and fried onions but it tastes delicious!

sibu kampua mee with mixed soup

I like mine with soy sauce and chilli – you can also opt for an either or if you don’t want the plain noodles. The trick to good kampua mee is in the lard. A lot of places switched to vegetable oil instead. THAT IS NOT KAMPUA MEE! A proper bowl of kampua mee is made with lard.

sibu mixed soup

There are also endless customization options – you can have it in soup, with sliced char siew, with pien nuk (dumplings – kinda like wanton) or with a side order. My favorite used to be a side order of pork liver but today I went for the Full Monty (except for tofu coz I don’t like tofu!!!).

sibu mixed soup pork

It not only has pork liver, but intestines, meat and various innards from this non-halal animal.

My favorite place closed down but this one is pretty good too – the soup was peppery and yes, the kampua is made with lard. I make it a point to check. smirk

The sixthseal.com mobile returns!

amy home

Amy kindly gave me a ride back home from work just now. My car just came back from the workshop and I have been absolutely CRIPPLED by the lack of transport. Kudos goes out to Faye for snagging the Endurance award – she has been picking me up in the morning and sending me back after work almost every day. :)

car back

This is a sight for sore eyes indeed. If I had known that it would take this long to fix the car, I probably wouldn’t have crashed it. ;)

Dodgy Tim Tams

tim_tam_indo.jpg

I saw these Tim Tam (one of my favorite things to eat when I have
the munchies in Melbourne) biscuits on the shelves of a Giant
supermarket and was very puzzled at the visible difference in
packaging. The wrapper is different and the size of the pack is
different from the ones I’m used to seeing.

indo_tim_tam.jpg

Upon closer inspection, I found out that these ones are made in
Indonesia instead of Australia. It was going for RM 2.69 at Giant (the
supermarket). I don’t know how much imported Tim Tams are, I’ve never
bought them myself here but in Coles it was A$ 2.55 (or A$ 1.98 on
sale).

tim_tam_non_australian.jpg
Product of Indonesia
Developed especially for South East Asia market.
Not for sale in Australia or New Zealand.

I don’t think it would taste the same though, so I didn’t get any.
The outsourced ones always seem to taste mediocre from experience.
That’s not to say Indonesia doesn’t come out with good, quality stuff
though. The legendary “X scores” were from Jakarta. Not that I would
know anything about that first hand of course.

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