Here today gone tomorrow…

My girl said that she wanted kampua noodles…

Ah Sian kampua kosong

…that day so of course, we would go for the one here – this seems like the only place in town where she would enjoy the noodles with the beef soup…

Ah Sian beef soup special

Despite being born and raised all her life in Sibu, she is not exactly fond of THE main attraction of this little Foochow town. Yes, she would not mind having it time and time again but no, she will not go out of her way for it and more often than not, she would rather opt for something else that may be available.

The mum had the same too but I did not feel like it. I was thinking of something along the lines of the claypot noodles that my missus had the last time we were here. Unfortunately, those were no longer available, it seemed. Huh? Here today, gone tomorrow…so so soon! Perhaps the one doing it had moved elsewhere which I think would be very likely, considering all the new eating places sprouting out here, there and everywhere these days.

However, they had something else now that they did not have before – this (RM5.50)…

Ah Sian stewed pork rice

– the stewed pork rice…that my friend, Alfred, in Singapore said in his comment on Facebook was Taiwan-influenced, served this way. Well, I wouldn’t know as I had not been to Taiwan for years and years – when I was there, my girl was not even born yet! As far as I know, they serve it more or less the same way here

Noodle House stewed pork rice

…and theirs is just as nice so we would go for it sometime but of course, it would be a lot more expensive plus there is GST there now.

The stewed pork belly…

Ah Sian pork belly

…was good though I know many would shudder at the sight of the fat – perhaps, they should read some of the current articles on that but whatever it is, as always, I would subscribe to the maxim that moderation is the key – once in a long while is all right, not too often…and definitely not every day, the way how some people must have a plate of kampua noodles every day to keep them going, not me!

Of course, I loved the stewed egg…

Ah Sian stewed egg

– I enjoy that without fail every time…and I also ordered a bowl of the aforementioned beef soup to go with this.

That sure was a delightful lunch for the three of us, RM25.00 only in total (inclusive of drinks).

P.S.:
I was checking out my site stats that day when I spotted this link. Gee! I’ve been featured in an article in that online newspaper but it is in Mandarin…and coincidentally, it is on this very shop that I have blogged about a number of times now.

Advertisements

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

23 thoughts on “Here today gone tomorrow…”

  1. ooo, i can’t read chinese, but i can see that your photos make up the 10th item on the list! πŸ™‚

    It’s Greek to me too! But I clicked TRANSLATE and guess what – the name Ah Sian was translated as Ashanti! Cool!!! πŸ˜€ πŸ˜€ πŸ˜€

  2. Kampua noodles with beef soup – that’s so special!

    Congrats on being in an online newpapers.

    Sure was a pleasant surprise!

    Ya, this combo is perfect for those who are not into the steaming hot soup version…or those not into those yellow-noodle-like noodles – our non-alkaline, no smell ones will swell and become rather soft and soggy and not so palatable unless one can eat very fast.

    In Kuching, they use kolo mee…served dry with the beef soup like this or even if you order the soup version, if I remember correctly, they use those same noodles or at least at the places I’ve been too, that is – not yellow noodles.

  3. You are famous STP!

    No lah – they probably googled “beef noodles” and browsed through the images and thought my pics looked good enough for them to use…for free. 😦

  4. The stewed rice definitely does look like the ones they serve in Taiwan, but then again I’m basing it off from what I’ve seen on TV. Never really explored the Taiwanese cuisine when I was there some two years ago…

    Wow, you are indeed famous, STP! Who knows if the newspaper might hire you as their food columnist next? *winks*

    No lah. See my reply to Libby.

    I dunno, only been to Taiwan once – coming to half a century ago. Sometime ago, there was a stall here selling what they called the Taiwan pork rice and it was so very very very nice. Then they opened a branch…but eventually, they all closed down – dunno what happened. If I am not wrong, the owner probably gambled it all away. Too bad, I would not mind going back for that one again…and again…and again!

  5. Well done. Congrats for the feature. I also dont read Chinese.

    Eyewwww!!!! Wouldn’t mind if they had paid me something for the use of my “intellectual property”. 😦

  6. Wow, those prices are really unbelievable. I know I shouldn’t, but when I convert to Aussie dollars, you’d be lucky to get a coffee and a scone for the price you paid for the whole family.

    Indeed, it is a whole lot more affordable eating at the coffee shops and not so classy places here and the best part would be, minus the comfort and the ambiance and all, the stuff they serve may be a whole lot nicer. Yes, RM25 is less than AUD10 – I saw a blogger friend residing in Sydney sharing a photo of the fried kway teow she bought there for that amount of money on Facebook and she said it was not all that great.

  7. Well done. Congrats for the feature. I also dont read Chinese.

    Ooopssss!!! Duplicate comment! Never mind! The more the merrier! πŸ˜€ πŸ˜€ πŸ˜€

  8. I don’t read & write Mandarin but surprisingly can speak & understand well. Congratulations to you. Oppss!!!…stewed pork belly too fat for me. Go for the noodles with beef soup then.

    I’m ok with it, best if there is sambal belacan. This article is very new, from BBC – sure sheds new light on many age-old outdated rumours and beliefs…but of course, I know people who like to believe what they believe, nothing can change their minds – they are always right, never mind what others say.. Whatever it is, like what I’ve said time and time again, moderation is the key. Too much of a good thing can be bad too, very very bad and we do need a little, just a little, of the dreaded stuff sometimes.

  9. Sekali pandang, I love the stewed pork rice.. I want 2 eggs and extra gravy with my rice! But I also want to slurp some beef soup from Mel’s bowl, oh my, yummzzzz..

    Yes, I wonder if they have the option – if ever I go for that again, sure I would ask for one whole egg! I love stewed eggs – or two eggs and the veg and the rice, banjir with the nice sauce – can skip the pork!

  10. same stuff applies to me, i am not a fan of Assam Laksa and Char Koay Teow; especially the latter one, i don’t even eat it once/ twice a year.

    You don’t like Penang asam laksa? But you are using a seductive bowl of it as your banner in your blog? Gee!!!

  11. Aha…maybe that stall have moved out and “become” a restaurant.

    Where? Where the “wobbly” meat. So much lean meat there. Not enough fat la. Can’t slurp slurp

    Ya, sure papakucing would not like. Maybe can ask for the ones with extra fat. Great for stuffing in kompia too. Slurpssss!!!!

    Perhaps that is the case – or maybe they have moved to one of the many new coffee shops in town – sprouting out everywhere. Didn’t bother asking the people in this shop – not very amiable so everytime we would just order, eat, pay and leave.

  12. Fat pork belly is fabulous. You are very right about moderation, though.

    Yes, even the stuff that people say is good for us – can’t go overboard with it. Even simple things like Vitamin C, good…but too much can bring not so desirable effects.

    1. PS. Congratulations on the article. Unfortunately, I always failed Chinese in school and cannot read it.

      Thanks. Nothing to it though – just the luck of the draw – a random pick. I did Mandarin in Primary 3, very very basic and I always failed too so I gave it up before the year was out. πŸ˜›

  13. Congrats on being featured….great that your stats give you such info (mine doesn’t). I don’t read Chinese either but I know you’re no. 10…hehe! As for the fatty pork, I don’t eat it because I don’t like the texture of wobbly meat (and not because of health concerns).

    In my younger days, I used to go giddy in the head whenever I ate any pork fat, like when my mum cooked pork leg. Dunno why. Ok now…but I wouldn’t say I am a fan of it unless there is sambal belacan to dip and eat. So so so good! πŸ˜€ Thankfully, our Bintulu belacan is too expensive now so we would need to eat that sparingly…plus usually, we are too lazy to “tutok” (pound) which of course is a blessing in disguise – will not be feasting on the fat. πŸ˜›

    I will drop by to see my site stats once in a while – to see who has been dropping by. Curiosity kills the cat! πŸ˜€ πŸ˜€ πŸ˜€

  14. Oh la la! I love the fatty parts of the pork hee..hee… Ah, you have been featured but alas, I can’t read Chinese 😦

    You can go and eat with contact.ewew – she’ll eat the lean, you can eat the fat. πŸ˜€ πŸ˜€ πŸ˜€ Reminds me of Jack Sprat and his wife!

    I can’t read either. 😦

  15. At least Sibu beef noodles make it to the list too, Ah Xiang beef noodles. I like it.

    Yes, our favourite in town…other than the one at Yummy Kafe but that one is a different style.

  16. Congrats of being on the news, glad that they’ve credit it back to your website (PS: because some of blogger’s pictures got removed the watermark and not being credited, and the serious thing is, it was also got publish on the newspaper)

    Happens to me all the time. That is why I am ok with this one – credit is given where credit is due.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s