Preference…

Last Friday, our no-meat day, I decided to cook Sarawak laksa

…for lunch and since we were out of bihun (rice vermicelli) I hopped over to one of the shops in the neighbourhood in the next lane, right round the corner from my house, to grab a pack.

This…

…is another Thai brand that I like very much.

I find that this one is finer than the other favourite brand that I often buy…

…so it may not be that good for vigorous frying – it will end up all pecah-pecah, broken up into tiny bits.

I don’t know if it is the figment of my imagination but I actually feel that as far as the taste goes, this one has an edge over the other one. However, it is not in small pieces just nice for individual servings like the other brand.

There are four pieces in this large pack that I bought (RM5.00) and there are smaller packs with only two pieces, RM2.90 each. Of course I would not want to buy the latter – I could easily take two pieces and use those and I can keep the remaining two in any container, no need to be airtight or anything.

I still had some prawns left in the freezer and I fried some omelette and sliced them thinly for the topping. While I was at the shops to buy the aforementioned bihun, I stopped by another shop in the next block to buy some tofu puffs and taugeh (bean sprouts) and also some daun sup (Chinese celery) for garnishing.

I asked my sister to come over to our house for lunch and I panggang-ed (baked) another ikan terubok

…from the ones I have in my freezer for her to enjoy.

Of course she was delighted and enjoyed it to the max. Our late mum loved it so much too and I did cook it for her a few times when she was still around, those years when she was bedridden. After she had passed away, I believe my sister had not had the chance to enjoy the fish at all – as a matter of fact, neither did I as it is so hard to come by and I had not managed to buy any for a long long time.

That sure was nice that Friday, our simple no-meat lunch together.

Author: suituapui

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

13 thoughts on “Preference…”

  1. Sarawak laksa is all about the broth and not so much about the meat. With shredded eggs, prawns and taugeh, I think it makes the laksa pretty good too. A1 brand bihun is also my kind of bihun. I like how they are packed in individual small pieces for concevient use.

    1. Yes, very convenient, but not so fine, better for frying, will not pecah pecah but I like the taste of this one, nicer. So far I only use helang, not really that great but it’s all right.

    1. I cannot understand why it is not available over at your side as it is a saltwater fish but found at the delta of the rivers by the sea, not an inland freshwater fish. Maybe they sell it elsewhere where the money is better, same thing as what they are doing with the super expensive upriver fish here…except that it is available for the locals…if we are willing to fork out the money.

      1. P.S.
        I went and googled “resipi ikan terubok” and I found quite a lot of people blogging about it. I guess you have it there, just that you do not know about it.

        Ah yes!!! I stumbled upon one website that mentions the Bangladeshi ones – I have heard before that we do get those here, not nice…nothing compared to our local ones. Those, they use mostly to make ikan terubok masin – West Malaysians coming over love those so much!!!

  2. I also bought the A1 mihun… so far, it is not opened as yet, thought of frying it today then changed my mind, forgot I have defrosted the pork chops… LOL… Your curry laksa looks good, so much ingredients!

    1. My Sarawak laksa is nice but not like the real thing, dunno why I just cannot get it right…or exactly the same. My girl doesn’t mind – she says as long as it is laksa, she likes.

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 sibutuapui@yahoo.com

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