The Kitchen Food instant Sibu kampua is no stranger to a lot of people, I’m sure – this US blogger gave the dark soy sauce version a 5 out of 5 and the original version (white) a 4 out of 5.
Some of my friends have blogged about it too, here or here and here, for instance. It is very well-marketed throughout the whole country and even down south in Singapore and next door in Brunei and in countries overseas.
Not too long ago, I saw a photograph on Facebook shared by the very enterprising owner of the company, Eric and it seemed that he would be branching out into Sarawak/Kuching laksa as it looked like he was working on his own-prepared sambal laksa and true enough, that was exactly what he did!
That day, when I saw this…
…at the shop round the corner from my house, I wasted no time at all in grabbing a pack to try.
Inside, there were 4 packets, over RM2.20 each…
…and other than the noodles, there were three sachets, one big one of the sambal laksa and two small ones. My guess was the latter two would be the santan (coconut milk) powder and the seasoning – there was no indication outside and both looked the same, white.
The noodles did not look like a lot but once cooked, there was definitely enough…
…for a bowl. You boil the noodles for two minutes after which you drain and rinse it to remove the excess starch so the strands will not stick together in a clump.
It so happened that a few days earlier, I had bought some big pek hay (white seawater prawns) from the market, RM45.00 a kilo, so I took some and boiled them and at the same time, I also fried some omelette and sliced it very very thinly and I blanched some taugeh (bean sprouts), tails removed, for the added ingredients in my bowl of Sarawak/Kuching laksa…
…I had some tofu puffs in the fridge too so I sliced those and in it went with the rest. Usually, in a bowl of this local delight, you will find some shredded chicken as well but I did not bother about that.
I used the prawn stock – the water used to boil the aforementioned prawns – to cook the broth. Once I had brought it to boil, I emptied the contents of the sachets into it, stirred till everything had dissolved and then I poured it into the bowl…
…and garnished it with finely-chopped spring onion and daun sup (Chinese parsley) from my garden and served. I wouldn’t know but my guess is if you do not have any prawns and are cooking the broth using plain water, it may not be so nice.
Just as in the case of the made-in-Kuching instant Sarawak/Kuching laksa and those tak-payah-tapis (no need to sieve) sambal laksa, I would prefer to let the sediments settle first while pouring the broth slowly into the bowl or use a strainer to filter it so I would get a nice, clean broth, minus all those specks of the residue of the sambal but I guess that is just my OCD – others probably would not mind as much.
The fragrance filled the whole house while I was cooking, a whole lot more fragrant than when I was cooking it from scratch using the sambal laksa available at the shops and of course, I made sure that I had some pounded belacan (dried prawn paste) and calamansi lime to go with it…
…the complete works.
We certainly enjoyed that to the max – it was really very very good but for die-hard true blue Sarawak/Kuching laksa connoisseurs like us, we would prefer bihun (rice vermicelli) instead of noodles or ramen, whichever way you choose to call it but perhaps the uninitiated US blogger would enjoy it this way, I wouldn’t know.
I saw that they have other new products – the spicy vinegar noodles and the red yeast rice kampua and they also have the two variations of the mee pok but no, I have not tried those. So far, I did buy their mee sua or our Foochow longevity noodles (just the noodles, no ingredients provided) and no, it did not get me all excited but of course, everyone loves the kampua – straight (handmade) or curly (machine made), original or with black soy sauce and everybody says that they are just like the real thing!!! You can check out the list here to see if you can grab hold of some from a store near you!
9 thoughts on “Branching out…”
Your bowl of laksa looks so so good. Nice presentation too.
Eric says he will engage me for the next photoshoot – nicer than what he has on the label, eh? Hehehehehe!!!!
Sarawak laksa is synonymous with bihun. Otherwise doesnt feel or taste like Sarawak laksa. Haha. But I do know some people prefer noodle to their laksa like those yellow noodle or kolo mee type of noodle.
I prefer bihun, which was bland by itself but with laksa gravy, it brings out the taste. As noodle has its own taste, somehow.
Exactly and I actually enjoyed it with the kampua noodles, not so much those instant noodles when Lee Fah had that before. In fact, I would say that I like it more than bihun! Not the same but very nice. They do sell laksa with noodles in Kuching? Don’t think I know of any here in Sibu.
Your noodles look so tasty with so much ingredients. Plus you made extra effort with the broth.
Not much extra effort really. Extra ingredients, yes!
Their Kampua is very nice!
Now, I’m gonna hunt for their Laksa 🙂
May have to wait a bit – I don’t think it is available there just yet.
You have plated it so nicely with the green garnish and chopsticks on top.
Thanks for the compliment.