You’ve made me stronger…

I used to drop by this coffee shop…

Wan Long Cafe

…a long long time ago when these people were here at the back section before they moved here and then here…and now they are here, just a few doors away, enjoying really brisk business as always. In the meantime, this place looks rather quiet most of the time but it has stayed open all these years and that made me wonder if there was anything of interest that I might enjoy there.

It so happened that very early one morning, I went to the bank round the corner to get some cash via their ATM machine and since I had not had breakfast yet, I decided to stop by for a bowl of kampua noodles (RM3.00)…

Wan Long kampua mee 1

…from this stall there…

Wan Long kampua mee stall

It was all right, the noodles – nothing sensational but to me, it would be anytime nicer than the one here, now taken over by this guy’s chain of kampua mee stalls though his own place that I blogged about some  years ago has since closed down. However, when I tasted the complimentary soup, it was like WOWWWWW!!!!!

They had donq quai in the soup…

Newspaper cutting

…and yes, it was very nice. I loved it so much that a few days later, I took my missus here to try but this time around, I decided to try their liver soup (RM5.00)…

Wan Long Dong quai liver soup

…with dong quai to see if it was any good…and yes, I would say it was but personally, I would prefer it plain as those Chinese herbs were kind of overshadowed by the liver so the taste did not stand out as much as when I had it the first time or maybe that was very much earlier in the morning so the soup was not as diluted as yet, I wouldn’t know.

I had the kampua noodles again…

Wan Long kampua mee 2

…but my missus who, like my daughter, is staying away from anything and everything with gluten, went for their kway teow, tossed kampua-style (RM3.00)…

Wan Long kampua kway teow

…instead and yes, she did say it was nice.

For the uninitiated, dong quai is good for the body in more ways than one and this website claims that it is an aphrodisiac and is supposed to make me stronger, if you get what I mean. Hehehehehe!!!

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Author: suituapui

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

14 thoughts on “You’ve made me stronger…”

  1. i don’t actually know what legitimate kampua noodles taste like. (always been curious, though!) is it quite similar to wantan mee?

    Let’s just say they are distant cousins, many many times removed.

  2. Looks like good food, and I can’t get enough of your beautiful header photo! It is so colourful and cheerful and jumps right out! 🙂

    To herald the coming of the Year of the Rooster – enjoy it. 😀

  3. Kampua looks good. Just had my fix yesterday but mine is not with char siew. So generous of them to give dong qui soup as complimentary.

    Yes, I think dong quai does not come cheap and the taste was strong in the complimentary soup too, not terribly watered down.

  4. My appetite for kampua noodles has been stimulated by this post. Will have to make my way to the Sarawak restaurant, I think!

    Bon appetit! Hehehehehe!!!! Saw in a blog, Sarawak mee in Auckland – NZD13.50!!! And it did not even look like either the Kuching kolo mee nor the Sibu kampua. I think it is the noodles they use, probably they do not make their own.

  5. I want to taste the soup that makes you say, “WOOOOOW!”

    If you love Chinese herbal soups, you will love this! Used to enjoy those steamed small bowls of soup with chicken and ginseng at some coffee shop at Bukit Bintang in KL, 1980’s. Don’t think I’ve seen them anywhere anymore. Have to go to places like Dragon or Canton-i. Bet they do not come cheap.

  6. I’ve never had liver soup before! Is it a Sibu speciality? 🙂

    Probably a Foochow delight, cooked with lots of ginger and their traditional red wine. Nice! You can try if ever you hop over to Sibu. They also fry with lots of ginger and traditional red wine and soy sauce and serve as a dish for meals at home, nice too!

  7. Liver soup with tong kwai is new to me. I wouldn’t cook liver with it.

    We hardly ever cook anything with it. Sometimes we steam chicken with ginseng – the cheap fine hairs, of course…and Foochows, the fragrant root that we call char bee lau…and of course the pek ting eyok, the 8 treasures. For one thing, it is very expensive – just a few paper thin slices will cost a bomb!

  8. Ever since that time went to eat the Kolo Mee at Bukit Merah View, have not eaten it till now, see your kampua noodle makes me crave for it…

    Go! Go! Give our fellow-Sarawakians a bit of support.

  9. My girl and I have been taking sarawak noodles in JB too.. but I am wondering whether they are kampua or kolo.. both looks pretty much the same to me. 🙂

    Yes, I just commented in your blog. Not supposed to look the same – Sibu kampua is simple and plain, nothing much else originally other than the slices of meat on top. They taste different too…and of course, it varies from shop to shop. Must know where to go for the best ones.

  10. A little bit of dang guai in soup is fine with me. Not too much or I would feel sick. Dizzy. Never a big fan of dang guai.

    Why dizzy, I wonder? Raises blood pressure or lowers it? Everything in moderation and not too often. I think they have it in Brand’s essence of chicken too, one of the varieties.

  11. Wow you had tong quai twice in a span of few days! I can feel the Earth move from way over here. LoL!

    Muahahahahaha!!!! Better grab some and cook for William, who knows you’ll have a daughter this time next year! Wink! Wink!

  12. I heard that Dong Guai caused “heatiness” and nose bleeds in men so it is used more to improve women’s health. Don’t know how true this is.

    I read somewhere that it is called the female ginseng and sometime ago, I heard it’s for women, not for men. I enjoy it for the taste only, not for any other reason – just a few paper-thin slices in my ginseng chicken soup and it will enhance the taste a great deal.

  13. Oh, liver soup! I would like that very much.

    It was nice but personally, I prefer the regular Foochow recipe…lots of their traditional red wine and lots of ginger. Best!

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.

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