@smileykisses is an avid foodie (plus an Instagram addict to boot), so in our new segment “Cafe Culture 101″ she shares with us the good, the yummy and the blown minds of cafes and places to eat in Kuching! Follow her online journey on Instagram at @smileykisses
Kampua mee; which means dry plate noodles in Foochow, is one of Sarawak local kopitiam dish originally from Sibu along side Kolo mee. It can be ‘devoured’ for breakfast, lunch, teatime, dinner or even supper as long as it is available in any kopitiam.
Kampua mee originated from the Foochow people of Sarawak; the noodle is handmade and softer than Kuching’s famous Kolo mee. This is to absorb all the pork lard and onion oil sauce on the plate. In addition to that, you can have it black or white meaning there is added soy sauce to make it black gives it a saltier aroma which is a totally different taste to the white version; the original Kampua mee.
To excite your taste buds here are some of the kampua’s that I often enjoy for breakfast :
Often if I bring home more than I can use (before they ripen), I’ll go ahead and peel them, cut them into somewhat small pieces, and pop them in a bag and into the freezer. They’re definitely great to have onhand!