You’re what I look for…

Thursday and Friday were public holidays  here in the state of Sarawak so on Wednesday, I had to go all the way to my girl’s school in the jungle to fetch her home.

We were early and I did not have much for breakfast – that was why I decided to stop by Selangau Bazaar for a bite to eat before proceeding to the school. I was pretty sure they would have some things to eat that morning as they were celebrating Teachers’ Day, 16th May so I did not have to worry that my girl would be hungry.

It looked like there are a few new coffee shops and even a food court in Selangau (as well as a new supermarket, a big one) and I don’t recall seeing this one in the corner before…

Corner coffee shop, Selangau

…or maybe there were others there and somebody has taken over – it does not even have a name.

There was this guy there…

The cook

…doing all the cooking, assisted by his mum, I guess, who did all the serving and what not. From the dialect they were speaking, I could guess that they were Foochows.

I walked around looking at what the other customers were eating and caught the whiff of the wok hei fragrance from what the people at one table were having…and I instantly made up my mind that I would have their Foochow fried noodles (RM4.00)…

Foochow fried noodles, Selangau 3

…which not only looked good but tasted really great too.

I had it here before

Foochow fried noodles, Selangau 1
*Archive photo*

…and here as well

Foochow fried noodles, Selangau, 2
*Archive photo*

…but both times, the gravy was clear – not quite what I was looking for and definitely not what I like.

This one did not have a lot of ingredients…

Foochow fried noodles, Selangau 4

…just some bits of meat and green vegetables but comparatively, a little more than what one would get at some places here in Sibu and more importantly, it had that coveted taste of the authentic Foochow fried noodles and I sure enjoyed it very much.

My missus had the soup version or what we call char chu mee, fried and cook noodles (RM4.00)…

Char chu mee, Selangau 1

…by virtue of the fact that they would fry the noodles first and then add bone stock to make the soup. She said it was very good but thought that it could do with a little less msg…

Char chu mee, Selangau 2

That is one problem we have these days since we are doing without the stuff at home and consequently, we may be a little too sensitive to it so much so that when we order food outside, we would have to tell them to reduce the amount or not add any at all.

We had their kopi-o-peng/iced coffee, black (RM1.50) and it did not look all that black but surprisingly, it was good. All things considered, we sure would not mind stopping by here again for a bite and a drink as and when the opportunity arises.

Author: suituapui

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

9 thoughts on “You’re what I look for…”

  1. Foochow fried noodles and char chu looks almost the same except the char chu has more gravy. The most important thing is still the wok hei fragrance, same with char kway teow or mee too.

    Exactly! Yes, the char chu is the soup version and yes, in the case of both, there must be that wok hei fragrance.

  2. Does the authentic Foochow mee add red wine in it??

    There is one shop in Ang Cheng Ho, renowned for its Foochow noodle and big prawns noodle. Long time I didn’t go there but I did remember they added some wine in the noodle. Maybe time for a revisit. Price-wise, it was slightly expensive so that the reason we don’t go there. And the location of course. Out of the way.

    Just a bit, I think, in the cooking of the sauce/gravy. I know Mekong in that area, now moved to beside Heritage, they say – used to be opposite. The Foochow fried noodles I had there was very very nice, RM4.50 then, dunno now…but lots of ingredients and it had quite big prawns, value for money.
    https://suituapui.wordpress.com/2010/09/26/thicker-than-water/

  3. The “coveted taste of the authentic Foochow fried noodles ” – I wonder what the coveted taste is like – wok hei? With lard taste? The gravy is more red here – due to? Chili? Tomato? Red yeast?

    The wok hei fragrance – some may look good like one of the other two we had there but it did not have the fragrance so it is not as nice. We only look for the fragrance of lard and fried shallots when eating kampua mee, not in the case of this fried one. There’s only soy sauce and a dash of our traditional Foochow red wine, maybe a bit of tomato and oyster sauce in the cooking of the gravy, up to the person cooking – more brown than red in colour.

  4. taking into account the unexpected national holidays that were also called this month, that’s a LOT of public holidays in sarawak this month! 😀 😀 😀

    Yes, the mid-year school holidays begin at the end of next week – school ends on Friday…and they will have the whole month off till well after Hari Raya Puasa. Yipppeeeee!!!!

  5. Wow noodles galore! I cant live a week without eating them

    I do not go for noodles that often anymore especially when my girl is out with me/us – she’s gluten-intolerant.

  6. I better go have my lunch now. This compilations of Foochow fried noodles is making me hungry. LOL!
    I do agree that ‘wok hei’ really matters.

    Draws the line between the boys and the men. May taste all right without the fragrance but not great, not at all.

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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