KAMPUA SIBU

Kampua is famous foochow cuisine. It's served with plain pork soup and soy sauce and slices of roasted pork. You can either buy the noodle or make the noodle yourself.

How to make kampua?

Ingredients

250 gm of kampua noodle (wet) 5 spoon of lards 100 gm of roasted pork "Char Siew" (Available in wet market) Spring Onion (To be chop finely) Black Soy sauce Salt Fried Shallot 1 teaspoon Methods

1. In a bowl, put in the lard, dark soy sauce, pepper, garlic powder and fried onion.

2. Boil water in a pot to boil the noodle. When the water is boiling put in kampua noodle.

3. Stir the noodle using wooden chopstick. When water comes to a boil put in the noodle.

4. Take out noodle and put it into the bowl of clean water to rinse away any flour residue. Use chopstick/fork to mix the noodle.

5. Return the noodle to the boiling water to warm it up for a few seconds. Scoop out and shake off excess water.

6. Put the noodle into the bowl of mixed sauce and toss well.

7. Toss noodle onto a plate and garnish with spring onion, soy sauce and fried shallots.

8. Slice some roasted pork "char siew" to decorate the noodle.

9. Sprinkle some finely chop green onion on the noodle.

10. Serve hot with kampua soup.

Soup Recipe

1. Buy 1 kg of bone (Usually pork).

2. Wash the bone and boiled with 2 liter of

water.

3. Add in three slices of ginger, li qi (small size

red colour chinese herb) and boil under

small fire until the soup left 1 litter.

4. Add salt, fried onion, Sarawak white pepper and fried shallot.

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