CLAYPOT NOODLE is a popular dish in many parts of the world. It is often served as a main course or as a side dish. The dish can be made with a variety of ingredients, but the most common ingredients are rice noodles, seafood, meat, and vegetables.
The distinctive flavour of claypot noodle is due to the way it is cooked. The noodles are cooked in a claypot over a high heat. This creates a crispy crust on the bottom of the noodles and infuses them with the flavour of the claypot.
Claypot noodle is a hearty and flavourful dish that is perfect for a cold day. It is also a versatile dish that can be customised to the individual’s taste. If you are looking for a delicious and unique dish to try while in Kuching City, I recommend Lu Fok Noodle House located at Tabuan Tranquility.
NASI GORENG UDANG is a popular Indonesian dish that translates to “Fried Rice with Shrimp.” It is a flavorful and aromatic fried rice dish prepared with a perfect balance of spices, fresh vegetables, and succulent shrimp. Here’s a simple recipe to try:
1 cup cooked jasmine rice
200 grams shrimp, peeled and deveined
2 eggs, beaten
1 small onion, diced
2 cloves garlic, minced
1 carrot, finely diced
1 bell pepper, diced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon chili paste (optional)
1/2 teaspoon ground pepper
2 tablespoons vegetable oil
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and diced onion, and sauté until fragrant and lightly golden.
Add the shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
Push the onion and garlic to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked.
Add the diced carrot and bell pepper to the pan, and stir-fry for a few minutes until they are slightly tender.
Add the cooked rice to the pan, breaking up any clumps. Mix well with the vegetables.
Pour the soy sauce, fish sauce, and chili paste (if desired) over the rice and stir until everything is evenly coated.
Return the cooked shrimp to the pan and stir to combine with the rice and vegetables.
Season with ground pepper to taste and continue stir-frying for a few more minutes until everything is heated through.
Serve the Nasi Goreng Udang hot and garnish with sliced cucumber, chopped scallions, and a sprinkle of fried shallots for added flavor and crunch.
Enjoy this delicious Nasi Goreng Udang, full of savory shrimp, aromatic spices, and the rich flavors of Indonesian cuisine!
FOOCHOW KAMPUA is a popular noodle dish originating from the Foochow community in Sibu, Sarawak, Malaysia. It is a beloved local delicacy and is often regarded as a comfort food. The dish typically consists of springy egg noodles stir-fried with a flavorful combination of soy sauce, pork lard, garlic, and various toppings.
The key characteristic of Foochow Kampua noodles is their texture, which is chewy and slightly elastic. They are usually served with slices of tender barbecued pork (known as char siu), minced pork, shallots, and often accompanied by a small bowl of clear soup with green onions.
Foochow Kampua is best enjoyed with a drizzle of chili sauce or a side of pickled chilies to add some spiciness and tanginess to the dish. It provides a delightful blend of flavors and textures, making it a popular choice for breakfast or as a quick snack throughout the day.
If you ever find yourself in Sarawak, don’t miss the opportunity to savor this delicious and iconic Foochow Kampua dish that showcases the rich culinary heritage of the region.