The sour and the sweet…

I’m not into things that are sour, drinks in particular but then again, I am not fond of things that are too sweet either.

However, there are some sourish dishes that I do enjoy. The ladies love our Foochow chao chai hung ngang

Chao chai hung ngang

…using the fermented vegetables but personally, I am not all that crazy about it. I don’t mind it as  as soup dish for our meals though – the sourish taste will certainly help whet one’s appetite.

My masak kunyit (cooked with turmeric) prawns…

Masak kunyit prawns

…or fish is sourish too with the slices of asam keping (dried tamarind) added in the cooking and I sure enjoy that a lot and our terung Dayak (Dayak brinjal)…

Terung Dayak

…is sour too except that these days, for reasons unknown, sometimes the ones we get from the market are not sour. I get really pissed off at times when the chili that I buy is not hot and spicy, the bitter gourd is not bitter and the chives lack the fragrance and taste.

Of course, I do enjoy the sourish tom yam soup…

Payung Cafe tom yam prawns

here too and their lovely belimbing prawns…

Payung Cafe belimbing prawns

…and in the Cantonese/Hakka cuisine, there is their traditional sour duck…

Sour duck

– the favourite of my ex-students from Machan, Kanowit. We would always have it everytime we had a reunion – they would get somebody to cook and they would bring it to the gathering.

It is available at the shops sometimes…

Sour duck rice

…and I did have it before here and there but no, Sibu being a Foochow town, it is not commonly available.

Well, it so happened that Peter, the Payung boss, tried his hand at cooking it using spare ribs instead of duck but at home, of course. The café is pork-free so no, you will not find it in their menu, no way. He thought it was very nice so he gave me some…

Peter's sour pork ribs

…to try.

I think he had some sawtooth coriander in it and luckily, we do enjoy it now and will add it in some of our own dishes at home as well. He said that if it was not sour, I could add some calamansi lime juice which I did and yes, it was very nice after that. The sauce went absolutely well with rice. I sure enjoyed it very much but as it was, it was all lean meat and I was thinking that perhaps it might be better with pork leg/trotter as in that black vinegar pork leg dish that I do like a lot – I sure wouldn’t mind a bit of the fat and skin and tendon.

Anyway, thank you so much, Peter – that sure was so thoughtful and generous of you.

PAYUNG CAFÉ (2.284049, 111.833014) is located at No.20F, Lanang Road, Sibu, Malaysia, back to back with the multi-storey car park of the Kingwood Hotel which faces the majestic Rejang River.

Author: suituapui

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

6 thoughts on “The sour and the sweet…”

  1. I am okay with sourish food be it drinks or dishes as I find them very “hoi wai” and so I like to drink lime juice a lot as it is sour. I have not tried sour duck before and I would like to try it. I like food with fermented vegetables too.

    The ladies would order lime juice most of the time, not me. Hehehehehe!!!!

  2. I like sourish drinks and dishes but then again it all depends how sour it is. Like the chao chai hung ngang which I once had was so sourish and my guess is that they used too much vinegar and little preserved vegetables. From that time onwards, I am phobia with this dish. Sourish dishes can really whet ones’ appetite.

    Double thumbs down if there is vinegar in the chao chai hung ngang – we will never go back again! The sour taste and the taste of the preserved vegetable must come from the chao chai, not vinegar!

  3. I don’t fancy sour but I don’t mind taking sour food like the assam terung, and in tom yum. They are appetizing and great to go with white rice.

    Yes…and maybe that is why you have two sons. They say take more sour stuff for girls, sweet for boys. LOL!!!

  4. The Tomyam prawns and the Belimbing prawns are catching my attention.. making me salivating here… hahahaa..

    Looking at your latest post, you can feast on the crabs and the lobsters there. You can cook your own tom yam, they have their instant paste in bottles.

  5. I’m all into sour stuffs. I LOVE THEM! Black vinegar pork trotter is my favourite dish during confinement. I joked with my mom that I don’t mind giving birth again if it means getting to eat that everyday 😀

    Go! Go! Have another one…and I’ll go and enjoy your black vinegar pork. LOL!!!

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. For food and other reviews, you may email me at

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