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The Sarawak Laksa is another well-known delicacy from Kuching, in addition to kolo mee. Blink and you’ll miss a straightforward and modest stand hidden in a corner of the Chong Choon Cafe coffee shop.
Sarawak laksa differs significantly from its namesake dishes from Penang and Singapore, and it is more comparable to Singapore’s prawn mee soup.
The broth for Sarawak Laksa is made with prawns and is rich and flavorful, as opposed to Singapore Laksa, which is made with coconut milk. To the flavorful noodles and soup base, few shrimp and bean sprouts provide crispness.
In Sibu, kompia is a popular Foochow dish. Kompia, sometimes referred to as the Foochow burger, typically comprises of flavorful pig mince smeared between fluffy, crispy baked buns. The toasted sesame seeds provide the mouthwatering delight an additional layer of flavor when they are sprinkled on top of the buns from time to time.
3. Tomato Crispy Mee
Without bringing up this gastronomic treasure, no discussion of the Sarawak Food Trail is ever complete. Keo Jiap Mee, often known as tomato crispy noodles, is Sarawak’s take on a distinctive Cantonese dish that is probably unique to Sarawak alone.
Sarawak’s tomato crispy mee begins with a nest of crispy, pre-fried noodles on a dish, same like its Cantonese equivalent (Kung Fu Cao). Following a slurpy, thickened tomato sauce, these noodles are topped with chunks of meat, veggies, and (sometimes) fish. The tangy sauce is what distinguishes this meal. It is far lighter than that used for Kung Fu Cao and has a sweet- and-sour aftertaste that most foodies find enticing. Crispy tomato mee is often an inexpensive alternative that can satisfy your desires, while some variations of the meal might be a touch pricy (particularly if it is topped with squid and other kinds of seafood).
Many people, particularly Malaysians, occasionally mistake kampua mee with kolo mee. In all truth, they do appear to be pretty similar to one another at first appearance, but there are significant variances that the majority of true foodies can perceive.
Kampua mee, a specialty of the Foochow population, has its origins in Sibu. Similar to kolo mee, it employs the same components, but instead of a light sauce, the springy noodles are tossed in shallot oil and soy sauce, giving it a somewhat saltier taste. In order to balance out the dish’s simplicity, it is also a little bit dryer than kolo mee and frequently augmented with a sweet chili sauce. Kolo mee is frequently served in a bowl, but Kampua Mee is typically served on a plate. This is another minor distinction.
5. Kacangma Chicken
Perhaps none of the delicious treats on the Sarawak Food Trail have a background as intriguing as this particular dish. This meal used to be only made for Hakka women during the confinement time that followed childbirth. But now, just about anyone who wants to give it a go can easily find it.