Hot soup…

If I am not wrong, “kampua” in Foochow means dry (kang) and plate (puang) so if we put the two together, it means dry plate. I guess that was why everytime I ordered kampua, therng (kampua, soup), the seller would always correct me and say “ching thong mian” (clear soup noodles, in Foochow). Ah well, I stand corrected…and anyway, as long as I could get the message across and was served what I wanted, it did not matter all that much what I called it.

I saw this video clip on The Kitchen Food – Sibu Instant Kampua – 厨艺食品 Facebook page where they were showing how to cook this noodle dish in hot and refreshing clear soup but from what I could understand with my limited command of Mandarin, I did not think they would do it like that at the stalls in the coffee shops.

That was why I decided to do it myself the way I would see them doing usually and came out with this…

That sure looks good, don’t you think?

I took a chunk of pork bone and boiled it, leaving it to simmer for a while to get the bone stock broth. In the video clip, they cooked the kampua mee the usual way and added plain water and it was done. Plain water? That is quite unheard of, I must say!

While the stock broth was simmering, I took a packet of The Kitchen Food – Sibu Instant Kampua, the original…

…with the light soy sauce. I jolly well couldn’t use the dark soy sauce version as the soup would turn a ghastly black in colour.

I emptied the contents of the two sachets inside…

…into a bowl and poured in the lovely bone stock broth. It was a shade darker due to the colour of the light soy sauce but it was definitely a whole lot nicer than…plain water! *frowns*

If you click the aforementioned link, you would see that they added one third of chopped spring onions and a third each of some brown stuff – my guess is those would be fried shallots and fried garlic. No, I did not bother about the shallots – I am quite sure there would be enough of its flavour in the shallot oil (lard) and no, usually, no fried garlic is added to Sibu kampua mee, unlike Kuching kolo mee with the exception of maybe, an isolated few, trying to be different.

I boiled the noodles till cooked/soft and added them to the soup…

I placed a few pieces of char siew (barbecued pork) on top unlike what they did in the video. They fried two slices of luncheon meat and served their noodles with those!!! Of course, it is up to us what we would like to have with the noodles at home but no, you will not get luncheon meat with your ching thong mian anywhere outside.

Lastly, I sprinkled some chopped spring onions from my garden and sat down to enjoy what I had cooked. Yes, it was very nice – not quite like my favourites outside, here

…and here

…but it came pretty close.

That was a delightful change from having it dry – I wouldn’t mind going for it once in a while, that’s for sure.

THE KITCHEN FOOD – Sibu instant kampua retail shop (2.304979, 111.847438) is located at Lorong Pahlawan 7A, off Jalan Pahlawan,  to the right of the branch of the UOB Bank there.

Author: suituapui

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

18 thoughts on “Hot soup…”

  1. Frankly speaking, I like kampua dry more than kampua terng and same goes to kolo mee. Your kampua terng looks pretty good.

    1. Yes, me too but it is nice sometimes for a change. Light and refreshing.

      They have kolo mee in soup too? Never seen that, only know we can order kolo mee and then ask for chap chap soup like at Kim Joo or Noodle Descendants.

  2. Your home made “ching thong mian” looks good. I have tried the dry version. Would love to try the clear soup version but have to do extra work. I like char siew with clear soup or “ching thong”.

    1. Not really extra work but you need to boil a chunk of pork bone for the stock. To me, boiling was easy but I had to take out ONE chunk from the freezer and wait for it to defrost first. On the whole, I did not think it was hard to cook the noodles this way.

  3. My man bought those instant Sibu kampua, so when he feels like “puak” kampua, he has supply in our pantry. Sometime he added soup to it but mostly dry with black soy and add some bacon slices or minced meat to it.

    1. My missus buys it regularly – she seems to enjoy it a lot but she prefers dark soy sauce. This was one of those rare occasions when she bought the original…with light soy sauce.

  4. Oh the best soup base for yellow noddles has gotta be the combination of pork and liver.
    I don’t eat offal but pork liver soup is so full of umami.
    I think this is a Hakka dish.

    > Youtiao – Now I know their names. 1st (sesame twist) one is makiok (horse hoof). 2nd (glutinous rice) one is kap chong.

    1. Yes, I know makiok – we call it ma ngee here but the Malay name is not so flattering – pelir kambing! LOL!!! Dunno kap chong.

      Liver soup is nice but we never buy and cook our own, may order with lots of ginger and traditional Foochow red wine once in a long while outside…for fear of a gout attack!

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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