Tuesday, August 28, 2007

BEEF KOAY TEOW SOUP @ AH MUI MEE SAPI, OPEN-AIR MARKET, JALAN KHOO HEANG YUN, KUCHING


This is a Lau Cheo Pai (Old brand name) of a noodle stall. Most people associates beef noodle in Kuching with this stall, being the oldest of its kind in existence. Over the decades it has sprouted quite a few stalls bearing the same name: some by brothers and others by offspring of various parties of the clan.

Like the Vietnamese Phõ, it's the soup that makes this noodle dish stand out. What they put into the soup, nobody knows except themselves; could be just ginger and dark soy sauce!!! The noodle or koay teow comes with blades, tripes, tendon, or any of the combination one wishes, topped with bean sprouts and preserved salted mustard green. Lastly it's the galangal -vinegar chilli sauce that helps round out this hearty dish.

Over the years, I find the soup deteriorates in quality: it's sort of diluted and pale looking. Or is it just me?

2 comments:

bongga said...

I just love the soup. Can't find the same in Miri. In Sibu they call it, I don't know why mee brunei. Can anybody share the recipe so I can attempt to creat it at home.

Kong-Kay said...

if anyone let the cat outta bag, there will be Ah Mui's opening from kuching's 10th. mile all the way to brunei. and it won't be called mee brunei.

ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP