Thursday, September 07, 2006

TIEN MEIN HU (DEMYSTIFIED) @ HAPPY CAFÉ, JALAN BATU LINTANG, KUCHING



This corner shop is located at the first block as you enter Jalan Batu Lintang from Jalan Simpang Tiga/Jalan Tabuan/Jalan Mendu intersection. It's one of the early shops that serves Tien Mein Hu (
wok-scrapped curls) before the mass Foochow invasion of Kuching in the 90's.

This dingy-looking place is run by 2 sisters. They sell Kampua Mee and the likes. Frankly after all these years, I haven't tried all their other stuff except the Tien Mein Hu. It lacks the processed cuttlefish and fishball. Instead it has sliced pork, meatballs, wood ear fungus (O-Mok-Ni) and dried lily flower (Kim Chiam).

Below are the steps to making a Tien Mein Hu. 1. All the ingredients are put into the wok. 2. Pork broth is added. 3. Rice flour paste is spread around the side of the wok. 4. Once the paste is set, becoming flat noodle, it is scrapped onto the broth.


6 comments:

cooknengr said...

Awsome, I can imagine the smoky sweet flavor of fried red onion in thick, savory soup...while shoving down boring cereal and milk for breakfast.

Kong-Kay said...

cooknengr,
go back to bed... you're still dreaming.

Anonymous said...

There's a stall that sells good tien mein hu at peach garden, jalan song

Kong-Kay said...

haven't tried that. just had one at 4:00pm today at chop hing houng.there are 2 at jalan ban hock, expert at jln. penrissen. appreciate you guys filling me in.

3)!7V said...

Haven't eat this for 7 years, how I miss the stall at the lorong in Sibu. Can't find this in KL.

Kong-Kay said...

7V,
take a trip to sibu.... everybody can fly... so they say. 1 1/2 hr.away.

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