Spring Roll

SPRING ROLL is a popular appetizer or snack in many Asian cuisines. It is typically made by filling a thin pastry wrapper with a variety of ingredients such as vegetables, meat, seafood, or tofu, and then rolling it up tightly before being deep-fried or served fresh.

The history of spring rolls can be traced back to ancient China, where they were originally known as “popiah.” These rolls were made by placing various ingredients inside a thin pancake-like wrapper made of wheat flour or rice paper. The fillings usually included shredded vegetables, meat, and sometimes noodles.

Over time, spring rolls spread to other Asian countries such as Vietnam, Thailand, Cambodia, Indonesia and Malaysia, where they were adapted to suit local flavours and ingredients. In Vietnam, for example, spring rolls are called “Goi Cuon” and are typically made with rice paper wrappers, fresh herbs, and shrimp or pork.

In addition to the classic deep-fried version, fresh or summer rolls have also gained popularity. These involve using fresh, uncooked ingredients such as lettuce, bean sprouts, herbs, and cooked protein, which are wrapped in a translucent rice paper wrapper.

Today, spring rolls are enjoyed worldwide, both in Asian restaurants and as a homemade dish. They are appreciated for their crispy texture, vibrant flavors, and versatility to accommodate various dietary preferences, making them a beloved culinary delight.

In you thinking of an early breakfast, head on to Tea Woks Cafe located at Marina Parkcity, Miri where they serve this delicious meat spring roll.

Foochow Gong Pia

GONG PIA, also known as Sarawak-style Chinese biscuit, holds a special place in the hearts of Sarawakians. This delectable treat originated from the Foochow community in Sarawak.

The story behind the popularity of Gong Pia revolves around its unique blend of cultural influences. Sarawak, being a melting pot of different cultures, has contributed to the creation of this mouthwatering snack. It combines the traditional techniques of Chinese baking with local ingredients and flavors, resulting in a delightful fusion of tastes.

The love for Gong Pia stems from its crispy outer layer and soft, aromatic filling. The biscuit is typically filled with a variety of ingredients such as pork, onions, spring onions, and sometimes even prawns. The harmony of flavors and textures creates an irresistible combination that Sarawakians simply adore.

Gong Pia has become a beloved snack in Sarawak, not only among the Chinese community but also among people of different ethnic backgrounds like myself. Its popularity is a testament to the rich culinary diversity and appreciation for local flavors in the region.

Whether enjoyed as a quick bite or shared among friends and family, Gong Pia has become an iconic treat that represents the multicultural essence of Sarawak. Its deliciousness and significance make it a must-try delicacy for anyone visiting the beautiful Malaysian state.

If you are looking for Gong Pia for an early breakfast at Marina Parkcity, then head on to Tea Woks Cafe. They opens at 7am, but they do take orders as early as 6.30am. I love this cafe as the serene atmosphere surround it makes us appreciate nature!

Kolo Bihun

KOLO BIHUN is a dry noodle dish that originated from Sarawak. 

It is made with springy egg noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions. The dish is often served with slices of char siu, fish balls, or vegetables.

Kolo mee or bihun is a popular dish in Sarawak and can be found in many hawker stalls, cafes and restaurants. 

If you are in Miri, head to Tea Woks Cafe located at Marina Miri for their dry bihun which is only priced at RM5.90.

Location: https://goo.gl/maps/BWYCZHCjBjjCuJz78