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raw pork noodles

I first heard my uncle singing praises about this new place in Sibu. It was the coffee shop that we wanted to go to after my mom’s 3rd day funeral services but it was closed. My dad and I went hunting for it with my aunts the day before I was supposed to fly back to KL.

sheng rou mee

The place serves sheng rou mee which is roughly translated as “raw pork noodles”. The meat is not raw per se but it’s very rare. The meat is pounded into small, thin slices and then served in a broth and it cooks with ambient heat much like shabu shabu.

oily noodles

There are four (4) types of noodles on offer – the most popular is kampua mee, followed by oily noodles e.g. “you mien”. The latter is different from the ones in KL – the Sibu version is much thinner and absorbs the lard well. The noodles are tossed in lard oil, much like kampua mee.

wan li sheng rou mee

There you have it – Wan Li Sheng Rou Mee is basically kampua mee with a side dish of clear broth with rare pork slices inside…

raw pork soup

…and it’s delicious!

wan li pork noodles

The place was *packed* when we were there and new customers streamed in as soon as the others left. It’s RM 5 per dish, irrespective of the noodle type you choose but I’ll opt for the kampua as it goes with it well.

pork slices

It’s the latest fad to hit the town and I have to say that my uncle was spot on, it’s a nice place. Considering that a plate of kampua with radioactive red char siew goes for RM 2.50 in most stalls, paying a little extra for a nice bowl of clear broth with generous amounts of pork slices inside is apparently, a very solid business model!

venison steak tartare

I used the word make instead of cook coz this dish requires no cooking at all. Steak tartare is basically pieces of raw meat. The meat you use needs to be ultra fresh though or else a trip to the toilet (or worse, hospital) would be eminent.

venison meat

I used venison meat sourced from a produce market. The strip of venison cost me RM 10 and comes in 250 gram pieces. She also sells frogs and eel meat, all of which we have cooked. But first, the venison steak tartare!

fresh venison meat

You will need:

Fresh venison meat
Raw egg
Balsamic vinegar
Salt and pepper to taste

cutting steak tartare

Ideally, the venison meat should be sliced into small chunks and then arranged nicely on a plate but I wanted to see if I could speed things up with a food processor. You can but you have to use the Pulse setting. Don’t go to the 1 or 2 spins, that would *destroy* your meat, pulsing it is the way to go.

balsamic vinegar

I had pre-cut the meat into four (4) manageable slices and added in salt, pepper and most importantly, balsamic vinegar. Use the good stuff for this – I have a bottle of balsamic vinegar from Modena, made entirely in Italy (watch out for the “Sourced from EU” labels – that means it’s not made entirely in one place with ingredients from that place). It’s not the best, but it’s authentic, tastes good and a single bottle won’t bankrupt me.

steak tartare pulse

The next thing is to get an egg yolk and put it on top of the venison steak tartare. This is the traditional condiment that goes with it. Get a turkey egg if you have a good source for it coz it tastes fantastic but any regular egg would do as long as it’s fresh. See previous warning about raw food and salmonella etc. 😉

seperating egg yolk

I added a dash of pepper to brighten up the plating and it’s good to go! I loved the venison steak tartare – the meat is fresh, so it tastes good. There is an organ-y and slight mineral taste to it though, but it’s not overpowering. I would do this again but slice it myself the next time.

steak tartare

I love steak tartare coz of the raw meat with the raw egg yolk on top. My better half doesn’t like it so much, but it’s good to be able to do this coz not many places serves proper steak tartare due to the need for extremely fresh produce, considering the entire dish is raw.

Raw Pork Noodles a.k.a. Sheng Rou Mee

How to make venison steak tartare