There was an immensely elaborate spread at the buffet table at Peter’s garden party that night to celebrate his mother’s 103rd birthday but despite that, as I did mention in my earlier post, I noticed that a lot of the nice dishes on the café’s menu were missing, those lovely hot and spicy dishes especially.

Surprisingly, their very nice kacang ma chicken…

…was not included either. I wouldn’t say it is difficult to cook this ladies-in-confinement dish but it may need a lot of effort and can be quite time consuming.

You can buy the leaves easily at the Chinese medical stores here, slightly green still even though they have been dried before hand. Consequently, you will have to dry fry them till they’re well done and black in colour and grind or blend them well before they are ready for use.

Other than that, you will need to pound/blend the top quality local ginger till really fine – nothing puts me off than getting bits of it in my mouth while eating the dish and yes, I did say local ginger. Those dehydrated ones imported from China simply do not make the grade. They are not juicy (which is squeezed out and used in the cooking) nor are they “hiam” (the strong and pungent spicy quality of the root) enough and no, you must not remove the skin – that is where the lemakness (richness) of the ginger is).

On top of all that, you will need a reliable supply of the top quality Chinese white wine (pek chiew thow) for the dish!

You can google to find the complete recipe and the steps to cook the dish. It shouldn’t be too difficult, especially considering that Andy, Peter’s Indian sidekick, at Payung Café can do it and do it so very well. I must say that what he dishes out is simply the best, better than many at coffee shops elsewhere (in Kuching) especially when they scrimp on the ingredients or do not use the best…or perhaps, they are not so good at cooking it.

We had our fill of it not too long ago when we were going to my sister’s house for lunch, those days when she was nursing her fractured wrist and since we did not have it that night at the party, I asked my missus if she would like to hop over to the café the other morning for it…

…and needless to say, she was 100% in favour of the idea. We sure enjoyed it and what we were told was that lately, they have had customers dropping by just for a bowl of this to enjoy for lunch with a plate of rice. It certainly looks like more and more people in this Foochow town have acquired the taste for it these days.

We ordered their pomelo salad…

…as well that day and the fruit this round was super sweet. We sure loved it a lot.

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.

7 thoughts on “Missing…”

  1. If I am not wrong, this kacang ma is a Hakka confinement dish. I love both the kacang ma and the pamelo salad. Love them to bits. I never know how to choose a good pamelo. Is Sabah pamelo good? Used to see the Supermarket near my area selling Sabah pamelo.

    Yes, kacang ma could be found in Kuching only in the past. Hakka, that’s for sure…not Foochow! I used to buy at a stall at the Palm Road/Rubber Road junction (the fried noodles at the stall at the other end was also very good). The lady would take out a bottle from under the counter and pour extra pek chiew for me. So nice! They demolished the stalls eventually and moved them somewhere else – never got to enjoy eating theirs ever again. So sad!

    Nope! Sabah pomelo…like the Ipoh ones, not so nice, may not be sweet. Have to go for the momo phow and the only way is to rub and feel it!

  2. Kacangma is best with Hakka white wine. Hot and authentic!! Long time didn’t cook it. If I see any outside, I would buy and add my Hakka white wine for extra kick!! My usual chap fan shop in Green road has that so I would buy a pack (RM10) to enjoy sometimes.

    Wow!! 103rd birthday!! Happy birthday to his mother!!


    My missus gets the pek chiew through her sister-in-law, special brew. It seems that the first brew is the best or something so my missus will insist on getting that only. The rest may be easily available at the shops but she says they are not so nice. I don’t mind…as long as I can get to eat and enjoy. Nice when cooked with tuak too!!! I’ve seen it at a lot of places in Kuching, some places real special…served in a claypot! Dunno nice or not, never tried.

    1. Yes not bad with tuak too. I tried before as I have a bottle of tuak at home.

      From your mother-in-law in Kapit? Hubby should be able to get some good ones from his friends and customers in Sri Aman too. Their territory, just like Kapit! LOL!!!

      1. From my ex-staff. Iban girl. Her father’s homemade tuak is really good.

        Yes, homemade ones are the best. I get scared seeing those sold at Selangau market…in plastic bottles. I was wondering if alcohol has any effect on plastic or not, did not dare to buy!!! They should use glass bottles.

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

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: