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people suffer from Monday blues and I am suffering from laksa blues!
Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
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The sarawak laksa here is one of the more balanced ones you will find. The laksa broth is intense with the right amount of lemak (coconut gravy), ample and chunky shredded omeltte and very tender chicken strips with fresh prawns. The rice vermicelli was also the right size and texture, with a medium thickness to it. You can see why Anthony Bourdain has recommended this particular stall as one of the best street foods in the world. This place is very popular so do try to go before 9 am to ensure you get served.
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💵 RM8.00 / portion
💫 5 / 5
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Kolo mee (干捞面) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. This simple dish is usually served with minced pork and lean char siu.
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The kolo mee at choon hui cafe can be also served special, in which ‘spare parts’ a euphemism for internal organs such as pork liver, pork balls and lean pork is added to the dish. The noodles were nice and springy, with the lard adding that distinct flavour. The liver was not overcooked, with a really flavourful pork ball in the mix. The fried shallots added a nice kick.
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💵 RM8.00 / portion
💫 4 / 5
#️⃣ #FoodForThought #ChoonHuiKoloMee #ChoonHuiCafe #ChoonHuiCafeKoloMee
#KoloMee #MeeKolok #干捞面
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
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📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtKoloMee
This version boasts uniquely shaped fish balls that are so fresh and firm, generously served over springy noodles tossed in lard and fried shallots to bring out its wonderful aroma. It's then garnished with some chopped scallions and served with a side of pickled chilies in case one needs a spicy, tangy add-on.
Choon Hui is the coffee shop famous for the Sarawak Laksa that Anthony Bourdain decided was the "breakfast of gods". Sadly I couldn't get it this time as they were all sold out.
I ordered Kolo Mee instead, requesting my favorite version in Hokkien like I always do - 'Q' mee (springy noodles) with 'cha sio yiu', which is basically rendered oil from cooking char siu. It's what gives the noodles a reddish hue.
It only took 10 minutes for this bowl of springy egg noodles to arrive at the table. It was tossed in the sweet, savoury 'red oil' as requested with a little bit of vinegar and topped with char siu and chopped scallions.
It was really good but the portion was too small for someone with a big appetite. So I ordered another bowl of Kolo Mee, but the regular one this time.
