Da Niu's Favourite Home Town Delicacies

It has been a while since i last updated by blog. I have been back in Sibu during the new year eve. Have not gone back to Sibu for more than a year. Many things have changed and i was having a hard time trying to recognise the roads and places.

Bustling Sibu airport with students embarking flights to West Malaysia (National Service).

Generally, roads are still bad with holes and bumps and we were having huge fun on our way back from the airport, imagining us riding a bull in the countryside at the speed of 80km/hr for full 30 minutes. Geesss...what a ride. Sibu municipal council must have done quite a bit to turn boring roads into such a fun-filled playgrounds.

Da Niu riding his big bull to town.

We went straight to the Sibu town right after we touched down. Heading no where else but the town centre in searching for my favorite ‘Ding Bien Hu’. Actually it’s just hard boiled soup cooked with rice starsh. But what the difference is most of the ingredients and material are home made which includes the rice starch and the fish balls.

Little rice mill grinding rice into starch....

The boss adding rice to the grinding mill....

Cooking my all time favourite.


Cooked 'Dian Bian Ngu' is placed inside this basin and later on distributed to bowls. Thought Chinese uses that during wedding ceremony...Geess....

Rice are ground in a small milling machine to produce starch which was later used to cook 'Dian Bian Ngu' (Foochow) / 'Ding Bien Hu (Mandarin). Rice starch is poured to the side of the wok which is already filled with soup to form thin layers and later added on with fish balls, cuttlefish, black fungus, dried lily flowers and a sprinkle of oil fried and green onions before serving to the saliva drooling customers.

A bowl of heavenly 'Dian Bian Ngu'.

'Dian Bian Ngu' with all the goodies!

This shop is already in existence even when my mom was a kid. According to her, a bowl of ‘Dian Bian Ngu’ would only costed her RM0.20 back then. Well, many people have seen how it’s done, and open shops and claimed that they are having the original recipe. Saw the same thing in Astro in China. But this shop has been around for so many freaking years. I remembered it costs me around RM0.80 per bowl when i was still studying in the nearby primary school.

This shop has been in existence for more than 30 freaking years!!

My dear dear and I ate a bowl each. Tapao another rm5 back home and finished all at home again as well. that’s what I normally recommend to my friends especially those coming from abroad. Kompia, kampua mee, stired fried noddle (chao zhu mian) and 'Dian Bian Ngu'.

Trying to find myself some nice kampua mee seller here in Sibu but have tried two stores and they all ain’t worth my effort to blog them. perhaps i will do more once i found a good one later.

We went to the pasar malam that night as well, in search of my favourite meat 'pao' and we found a store selling 'You Chan Kueh' (Kueh with fried onions) with mixture of diluted sweet soy sauce and onions which makes it sweet, heavenly flavoured and a perfect match for the 'kueh'. This is my old time favourite.

This whole bowl of 'You Chan Kueh' only costed me RM1 nia.

Trust me! it tastes a lot yummier than its look.

Da Niu having a hard time deciding which one to bite first. Pao or 'You Chan Kueh'?

Da Niu decided to do both at the same time.

The kueh (obviously made from rice starch as well) are formed in small plates and sold at RM0.50 per plate. The sauce mixture comes free with a generous amount. You may even have enough left over for the your facial treatment according to some secret Chinese herbs recipe. Perhaps!