This is it…

Sungai Merah here in Sibu has a predominantly large Hing Hua (one of the many Chinese dialects) population…or at least, it used to and I guess this is still more or less the case. They have their own cuisine but I do not exactly know what it is like.

If I remember correctly, a cousin of mine who married a Hing Hua husband told me that their mee sua (string noodles) is quite different from the way the Foochows cook the dish. That was why when Annie-Q‘s mum told me that there is a stall at Rejang Park in this coffee shop selling Hing Hua fried mihun (rice vermicelli), I just had to go and try it…

HingHua fried mihun 1

It turned out to be something like how we would fry mihun ourselves at home – using the Amoy Canning’s canned clams in soy sauce…

Amoy clams in soy sauce

…which, I’m afraid, has become quite miserable these days as the clams are so very minute that you would probably need a magnifying glass to see them…

Hing Hua fried mihun 2

The only difference is that they add cangkuk manis

HingHua fried mihun 3

…which is something that we do not do.

All in all, it was not bad really and it is only RM3.00 per dish but to me, it was a disappointment. For one thing, they probably used less of the clams and maybe, there was not enough of the soy sauce which would give the mihun that special fragrance which you would only get if you use these canned clams…and this particular brand. You may get bigger clams from other brands like the Malaysian-made ones but the taste will definitely pale in comparison – it is simply not the same.

Other than frying our mihun with these clams, we also fry it with canned stewed pork (belly), Ma Ling Brand no less – the one with the green label. This, of course, has a taste of its own and is equally nice. Perhaps I should cook this sometime and post on it and perhaps some of you may want to give it a try…