Here's a list of what I managed to stuff into my happy belly during those two days!
#1: Sarawak laksa
I am probably biased, but I do think that Sarawak laksa is the best type of laksa there is. Contrary to more commonly known types, Sarawak laksa does not contain curry. The toppings differ as well, as it is usually served with shredded chicken, omelette strips, prawns and fresh coriander. It always comes with a side of sambal belacan and lime as well. For me, it's rich in flavour but still light on the stomach.
Rojak is literally what the word means, a mixture of random things - stuff like cucumber, pineapple and fried tofu all covered in a peanut sauce.
#3: Razor clams
They are called razor clams because of its shape, which is long and thin. To eat you just peel the clam off from the shell and then let the wonders of its juiciness and chewiness fill your mouth.
#4: Pork liver soup
I admit that this might not be for everyone, but I personally love this soup a lot! I've been told different things, some people say it's very unhealthy because it contains a lot of bad stuff (?) and some others say that it's actually very nutritious. This soup is simple, you just need pork liver, ginger, spring onions, shallots and a dash of wine. However, the most important thing is to use fresh pork liver and not to overcook it such that it becomes really stiff.
#5: Kaya toast
It's just bread, butter and kaya. I just don't understand how something so simple tastes so good!
Kolomee is another Sarawakian specialty. It is simply just egg noodles topped with mince and sliced pork, but it is so, so good! I always have the version cooked in pork lard (which gives the noodles an orange tinge), a lot unhealthier but also a lot tastier!
#7: Or chien
'Or chien' means oyster pancake and it is one of my favourite dishes from home! (I have probably said that about every single dish I have mentioned.) I'm not sure what it's like it other parts of Malaysia, but ours is a thin, crispy version that we dip in a peppery sauce. It's hard to find one with good-sized oysters nowadays, but I was very happy with this one that we had in Muara Tebas.
I'm known to be able to eat lots and lots of crabs. Crab is one of my favourite seafoods, and you can imagine my horror when I first came to Australia. It's not that we can't get crabs in Melbourne, but when they are generally smaller in size and about three times the cost the cravings will have to be suppressed. I actually love crabs simply steamed with some wine and ginger, ah, the good old days when mom used to cook them at home!
#9: Ding bian hu
Ding bian hu is a typical Foochow dish which is very famous in Sibu. The name means 'paste from the side of the wok', which refers to how the noodles are cooked. The batter to make the noodles are poured around the sides of the wok, and after it has been cooked for a couple of minutes, it is scraped into the soup to create thin and irregularly shaped noodles. Toppings include fish balls, squid, black fungus and slices of pork.
Shaved ice and sweet syrup for never-ending hot days. No one can fault this!
I have no idea how to describe this, but it is a type of Foochow bagel or bun from Sibu. It is just a plain bun toasted over charcoal but it is so delicious!
Some other dishes that I didn't get to eat were midin (wild fern) and mani chai (sweet leaf). I've got to plan my next trip a lot better than this so that I can fit everything in. I guess I'll just have to refer to this post if I get any cravings in the meantime!