CHINESE CUISINE

HAWKER FAIR:

YONG TAU FOO:

This is one of the simplest yet very nutritious meals which is available in many of the hawker eating stalls and "kopi tiam" or coffee shops in the city. It is a Chinese delicacy which is made out of soya bean, a legume which is highly regarded as a food item by the Chinese. TRY THE STALL IN CARPENTER STREET TEMPLE. OPEN DAILY 11.00 AM TO 4.00 PM

The bean curd prepared in a variety of manners, stuffed with fish, meat and appropriately sauteed and spiced are cooked in boiling water and served in a clear soup ( consomme) with a specially fine rice vermicelli called "Tang Hoon". Fish balls or meat balls, depending on the customers' taste, could be added. It is a wholesome and tasty meal, very quick in preparation. Its taste belies the simpleness in its preparation. TRY THE STALL IN CARPENTER STREET TEMPLE. OPEN DAILY 11.00 AM TO 4.00

A bowl in a hawker stall would cost around Malaysian Ringgit 2.00.( US$1.00=2.55 ringgits roughly)

FRIED TANG HOON (FINE RICE VERMICELLI)

The Chinese excel in noodles. There are so many different varieties, either made from wheat or rice, with different shapes, forms, consistencies and lengths.

One of the less commonly known amongst Caucasian is the fine rice vermicelli. This is very fine like hairs and translucent when cooked. It could be cooked as a main meal or used as 'condiments' or 'garnishing' a la Chinese style with other ingredients such as fish balls, mixed vegetables,etc.

A meal of fried Tang Hoon is a delight. Its taste is unusual, and its look is appetising and exotic.

Tang Hoon stir fried with mushroom, long beans, egg omellete, and prawns; spiced with special herbs and condiments. TRY IN JOJO CAFE 3RD MILE TUN ABG HJ OPENG ROAD (ROCK ROAD)

Average cost per plate: US0.85 cents

FRIED KUEH TEOW

Kueh Teow, another form of noodles made from rice, is a favourite with the Chinese. Like other forms of noodles, it can be prepared in a limitless permutation of ways.TRY IN BIG POTATO CAFE JALAN PETANAK BEHIND HSBC BANK. OPEN FROM 3.00 PM DAILY EXCEPT SUNDAY

Fried Kueh Teow in soya sauce with egg , clam and bean sprouts (tau geh) is a common and popular dish served in many hawker stalls.

Golden brown appetising fried kueh teow

KUEH CHAP

A classic and uniquely Teochew fastfood is the Kueh Chap; a syrupy thick serving of flat, triangular pieces of rice noodles in a mysterious concoction of soya sauce and whatnot, enriched with every imaginable parts of the pig, bean curd and eggs. The appearance of the dish might be threatening and inclined to put novices off. But the taste is superb and totally unlike anything else. It is a MUST for visitors to Sarawak. Until you have tasted Kueh Chap you have not lived! TRY THE STALL IN CARPENTER STREET TEMPLE. OPEN DAILY 7.00 AM TO 12.00 NOOON

Chopping away in Kueh Chap preparation

A bowl of Kueh Chap.Dark,forbidding but with a taste, for the initiated, the best this side of heaven...

 Sarawak laksa. Beehoon served in a curry base concotion of special sarawak ingredients to give it a unique taste. There are many varieties of Malaysian laksa  but there is only one Sarawak  laksa, and it beats all the rest hands down!

MORE FORMAL CHINESE DISHES

                                        
Smoked Pomfret, the perfect way to cook a fish              Char siew, barbecued pork, is no
the taste is unusual, with a slight after taste of                 stranger to most visitors. However
the tea leaves used in the smoking process....                  the local pigs have no odour, and
served with mayonnaise                                                      the taste is distinctly different
                                                                                             from what is available overseas

                                         
Nobody makes sparerib like the Cbinese, with                 Har Kow, the special vegetable
their wine, herbs and other special seasonings...               and prawn dumplings... an
                                                                                              essential components for "tim
                                                                                              sum" also known as "Yam Cha"
                                                                                              down under....
                                         
Char Siew pow, dainty and fluffy... that very                    Siew Mai, another necessity, in
special, meat dumplings so pleasing in Dim                      a meal of Dim Sum... a mix of
Sum....                                                                                  vegetables, prawns, meat so
                                                                                              imaginatively wrapped in a
                                                                                             skin made of rice flour...
                                         
Fried, crispy and coated with sesame seeds,                    Huat Kuih, a steamed, soft and
the open mouthed dumpling is a sweet that                       fluffy variety of the open mouthed
follows a meal of Dim Sum                                                  dumplings....

                                         
A specialty in its own right... the Poh Piah is a                  Char Kueh or fried carrot cake,
meal of vegetables, prawns, beans, eggs, meat,               a hawker specialty, garnished with
bean curd, nuts served daintily wrapped in a very           beansprout, koochai, and eggs
thin skin of wheat flour....TRY IN HANDSOME COURT CAFE JALAN RUBBER ON MONDAY, WEDNESDAY AND SATURDAY FROM 7.30 AM TO 11.00 AM