Show me the way…

All right, I’ll show you the way to cook your own kampua at home! This is mainly for the benefit of those not from Sarawak who have been asking what kampua actually is. You can buy the uncooked noodles from the shops or the market but those will not keep too long, so perhaps you should buy the dried ones sold in sealed packets in the sundry shop. Well, if it is not available in your part of the country or if you’re overseas, you can just use any of those egg noodles that you can find in the supermarket…

Peel and slice one shallot and fry in a tablespoon or two of cooking oil (For health reasons, people these days do not use lard anymore…and do not use olive oil as it has a peculiar not-so-pleasant taste!) till the sliced shallot turns golden brown and pour everything onto a plate. Add a tablespoon of light soy sauce (chio cheng). You may want to use dark soy sauce instead;after all, they sell that at the kampua stalls though we never heard of people eating kampua like that during our younger days! Add a tablespoon of chilli sauce, half a teaspoon of msg (monosodium glutamate) and sprinkle chopped spring onions. Boil the noodles (I cooked two pieces!) and when they are soft enough, drain and mix the noodles with the ingredients. Toss thoroughly…and there you have it! Your plate of kampua!

Well, I did not bother about the shallot and I did not have any spring onions in the house…but it did not matter as it still tasted nice. You can boil some meat and cut that into (paper) thin slices and put a few of those on top of the noodles. In the past, they would colour the sides red so that it would look like char siew. Keep the stock, add a bit of chio cheng/salt and msg to it and sprinkle some chopped spring onions for the soup; this will definitely be a lot nicer than the salt + msg water they usually give you in the shops with your kampua.

In the past, the kampua sellers used those local made chilli sauce sold in stone jars but today they just use the usual ones from the surpermarkets, but they buy that in huge tins and in bulk so they probably get it cheaper. I always use this garlic chilli sauce, Kampong Koh Brand made in Sitiawan Perak as it is hotter and a lot nicer than those sweet ones. Don’t ask me to explain what “Pain 100%” means…because I do not know!

Well, the weekend’s here. Anybody going to try and cook your own kampua? The noodles cost 80 sen (40 sen per piece) and I had an egg to go with it, so it cost RM1.10 only. A lot cheaper (and nicer) than in the shops! LOL!!! Here’s the closeup shot…

Well, I guess everybody knows that it’s no-meat Friday today…and I’ve a confession to make. I don’t know why but suddenly I had this craving for something…and even though I may look like it, I’m certainly NOT pregnant! So I headed to this fast food restuarant near my house…

Wah! Sibu ladies carry such huge bags kah? Must have lots of money hor!!! LOL!!! Anyway, I bought this there…

Gosh! I can’t even remember when I last had a fish burger. Probably sometime last year, believe it or not! But given the choice, I would rather have this than all those beef or chicken burgers…and the fish fillet in the burger elsewhere has a strange texture like rubber! Anyway, that cost RM4.90 but I had to pay RM5.15 because of the 5% government tax. Didn’t they say they would abolish that? Never mind! Take my 25 sen and use it and all that you squeeze out of poor, innocent people like me to gold-plate your coffins!!! Hahahahaha!!!

It was expensive no doubt…but am I not entitled to pamper myself once in a while? After all, just one chomp into it…

…and I was up in Seventh Heaven! Please forgive me…for I have sinned! ROTFLMAO!!!