Showing posts with label Third Mile. Show all posts

OODLES OF NOODLES: HO JOO LAKSA

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I
f you don’t want to get into a heated argument in the town of Kuching, then there are a few conversations you’ll want to stay away from. Religion, politics, sports and “best” food spots are to name a few. Because this is a food article, let’s talk about the kinds of “best” food conversations you should specifically stay away from. Those kinds are the ones that concern Kolo Mee and Laksa.


Few kinds of food compare to how dearly Kuching-ites hold these two close to their heart, especially if they reside in shops that they have a special bond to. That bond is something shared and created in various ways, from childhood favourites or a special discovery. 

If we’re talking about bonds, few shops though or Laksa stalls more specifically like the Laksa Stall in Hoo Joo Coffee Shop, 3rd mile can say that they’re an expert in making bonds. They’ve been in the bond making business for 40 years and making it on a recipe that is now 90 years old. That’s a really long time to be making bonds and really good Laksa for that matter.

If she’s been selling Laksa for that amount of time and the recipe is that old, you’d be wise to ask me if I’m suggesting that this is a place for the best Sarawak Laksa. I wouldn’t blame you for thinking so, but no. I don’t believe there is a “best” place, as there are so many great kinds out there! But what you can’t run away from, from a good bowl is a really really good broth.  


The Aunty that’s been making Laksa here is an expert at it and has been providing consistent delicious tasting Laksa from the day she opened this stall. She’ll be proud to tell you that this is possible due to her making her own paste for her broth, which doesn’t make her subject to changes in taste from paste providers which a lot of Laksa stalls in Kuching are using.

What you’ll taste here may be different from what you’re used to, as the first thing you’ll notice is how balanced the flavours are. There isn’t a natural kick of flavours that is common in most stalls, but a very welcome balance of the sour and savoury while also maintaining a very smooth creamy broth that you’ll have no qualms with finishing till the very last drop.



Apart from the delicious broth, you’ll notice the most simple of garnishes that top the noodles. It’s a welcome change from the gimmick of large prawns and extravagant parts of the chicken. Everything in this bowl is modest and well thought of. The prawns, though admittedly were a bit overcooked on the day of taking these pictures were sized big enough to finish in one bite while the chicken strips used were juicy and were able to soak up the broth well due to the careful way it was stripped.


The thin rice vermicelli noodles are also worth noting as they were both springy and had a nice bite to it. It’s always a welcome addition when Laksa noodles are cooked beautifully as there is rarely anything worse than badly cooked noodles that are either too hard to bite on or too soft and slimy to enjoy.

I spoke earlier about bonds, and patrons I’ve spoken to who frequent this stall speak of how these noodles remind them of childhood. It isn’t the idea of Laksa that reminds of it, but rather the exact taste and flavour of it. This is the product of consistency and it’s consistency from being able to create what you serve from scratch and knowing exactly what you put in your meals that builds a bond and trust based on flavours. Flavours that you know you can turn to that remains like an old friend in an ever-changing world.

Ho Joo Laksa is open daily from 6am - 11pm.



The original content of this article belongs to The Borneo Post SEED and can be found HERE. Head on there by clicking the picture below for more great content and happenings in and about with Sarawak. 

OODLES OF NOODLES: ANGEL'S MENU MEE JAWA

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I
 would like to think of myself as an adventurous person when it comes to food. As a dashing young Chinese boy in the small town of Kuching, adventure when we talk about breakfast is NOT ordering what you usually order in a specific Coffee Shop.

Why yes, my logo does have its own signboard now. 

Imagine going to your favourite Laksa Coffee Shop and ordering Nasi Lemak instead. Kwong Hup is that very example of what I am talking about. It is a shop known to me and someone very dear to my heart as a place where we default to for Popiah. It is not, a shop where I’d go to for a plate of Mee Jawa instead. The very idea of doing something like that till recently would have been preposterous! Fortunately, it no longer is.

Now for those who have read this blog for a while now will know of the Mee Jawa post I wrote of HERE, and if you are looking for said similar experience in Kwong Hup’s Angel’s Menu, you will be in for a treat. If you like something different, that is.

Miss Angel's husband and a very good looking arm, if I do say so myself


This gem of a stall was opened in Kwong Hup about 5 years ago by Miss Angel (Yes, that’s the stall owner’s name), her husband and daughter-in-law whom I heard was where the recipes came from. What makes this place special is how proud they are of their food, and when you see it finally arrive at your table, you can see why.


The most notable difference you may spot is how the colour of the gravy is different from what we may be used to in Kuching. Instead of the pale yellow, as you can see, it takes a slightly redder hue. Unlike many others, sweet potato is evidently used in the recipe.


From the way it looks, to its texture and the hint of sweetness just ringing of authenticity, it is hard to deny how much flavour is added when sweet potato is not swapped out for flour for texture and sugar instead for sweetness. What is also present is the savoury salty flavours of presumably ikan bilis and sourness from tamarind.


The proteins present which is the egg and beef are rather underwhelming as they are both rather dry and do not do much to add to the dish other than texture. The flavour of the beef is very mild, but better that than strong flavours that clash with the gravy.


The tofu available is also rather nice to have, as the burst of flavour you receive after it soaks up the gravy is always a welcome addition.


Overall, what you should be getting is a burst of flavour from the gravy that is sweet with a salty and sour undertone coupled with mild proteins that add texture and garnishes that provide a rounded sweetness and a slight chew.

Once again, this is different from what you may be used to, but different is good. Being different shows that there are others out there, purposefully doing things against the norm because they believe in what they do. In this case, they believe that that difference is what makes it delicious. That is exactly what is present with Angel’s Menu. 

Kwong Hup, Angel’s Menu is open daily from 6am to 1pm except on Mondays when they are closed.

SUCKER FOR SUPPER: THIRD MILE, BBQ FISH BARBECUE SEAFOOD

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P
eng Hu is known to Kuching-ites as a method in which a kind of fish is grilled and has sambal belacan lathered over it. Peng Hu is also known to most Kuching-ites as a kind of anomaly in their food culture. You see it in almost every major food street but no one really knows where or how it started. It just popped out of nowhere like a 7-11 down the street, and everyone just accepted what it was and went along with it.

The most common “Hu” used, the Stingray is debatably what the first variation of this dish consisted of. The stingray was the fish most commonly used as it was considered cheap, most likely due to the lack of any natural flavour in its flesh. Due to its mild flavour, enhancing said flavour was necessary and Sambal being a common condiment, it was only natural that it was used on the Stingray.


Nowadays, the Stingray isn’t the only fish associated with the Peng Hu moniker, as the variety of “panggang-ed” fish has increased in number depending on availability and personal preference.

Peng Hu is usually a tricky dish to order as its price in comparison to most dishes will require you to share the cost with a few friends, which is why it is perfect for late night suppers as one fish is usually never enough for a meal among friends, but perfect if you need a snack to go along with a couple of beers.


The problem with simple dishes like Peng Hu is that there are only so many things to mess up. The fish and the sambal. If you mess up either one of the two, you are left wishing for more; and if you mess both up, well you’d wish you never came out in the first place. Imagine an overcooked chewy fish with dry tasteless sambal. It’s every Supperhunters nightmare. Or mine at least.



Aunty Lillian and her husband of, BBQ Fish and Barbeque Seafood despite them not really serving anything BBQ, are in the business of getting both components right. They have been doing so for little over a decade. 12 years this year in fact.

As most places are, the price of the choice of fish is determined by its weight. The fish of choice today is the Belokok fish, as it is known to be meaty and of few bones. Let’s freshen things up, as we’ll try to throw the owners off by ordering something they’re not amazing at. Key word here is TRY. SPOILER ALERT: We failed. Fish was delish.

RM28.00

The fish came and do not let the unusual look of the sambal deceive you as its colour is due to the intense nature of the sambal. Its sambal has a hint of sweetness and tang but still intense with the flavours pungent sambal.  


The fish, simply put has a mild clean flavour and is firm and moist. Perfect for the condiment of the sambal.


To top it off, the zest of lime is the perfect combination to lift the dish as the tangy sambal compliments the firm and neutral protein of fish.



Peng Hu is a simple dish that is easy to learn but hard to master. That is a fact that most of us are used to, but with the right hands taking care of your meal, the simple things become simply delicious.


Third Mile BBQ Fish, Barbecue Seafood is open daily except Tuesdays from 6pm to 10pm. 

Please follow the map below for directions.

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OODLES OF GREEN NOODLES, CHONG CHON CENTRAL PARK

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It’s the recipes of old that really get to you sometimes. It’s those recipes that you know like the back of your hand, simply because you’ve had them as a child and they have made your childhood both fond and tasty. For those blessed with a childhood such as this, you’d be inclined to share it with those around you. For those who chose that road, God bless you.

Its stories like the ones above that Chong Chon Cafe in Central Park shares. Born from the same legacy of those delicious puffs that I hope you've tried and read from here, this establishment named after his mother “Chong Chon”, injects that same passion and feeling of tender loving care into their food.



I’ve been coming here for years but due to a busy schedule, and working far away, I’ve rarely been back since. The last visit I can recall was with my lovely foodie of a girlfriend, Leanne and it was touching that he remembered our visits and noticed her absence. Honestly, I’m not surprised when she’s quite a beauty to behold.

Ridiculously Photogenic Noodle Guy
Before I get carried away with talking about her, there’s something special about having a relationship of sorts with the people making your food. It’s those relationships that make going out to eat all the better. It helps when the person making your food, makes absolutely delicious dishes.

It is important to note that you’re going to have a hard time ordering any drinks while you’re here especially at peak hour. You’re going to have to bring yourself to the drinks counter to save yourself some time and frustration instead of waiting for waiters that will never come.


I’m a fan of noodles if you haven’t noticed, and when noodles are home-made, it makes them all the better. Do not be deceived by the health benefits that Spinach brings though. This is definitely one of those meals that looks healthier than it really is.


In terms of aesthetics though, the colour pops right out of your bowl, and upon biting you’ll notice how well cooked they are as the springiness of good noodles is achieved. The Spinach formed into the noodles have a good dense texture to them, just in case you’re wondering what else the Spinach does for this dish.
image-1

 On these noodles, you’ll have a whole slew of things to try with them, but today I have ordered my go-to addition of Beef Stew while having the noodles dry. You have the option of having the broth in your bowl, but like all picky eaters I want to be the master of what I eat and how much I eat of it.



The beef is soft and juicy, and that flavour is achieved from having it cooked for hours on end. Those flavours are evident within the broth itself. It is elements like these that you’re certain have been given the right amount of care and supervision it deserves.

You also have the option of having some sweet plum sauce and fried shallots (Pronounced Sha-lots, as referenced by Colette) on the side. I'm not too sure what it's called exactly, but a friend Louisa calls them "The Extra Onion Thing". This is not a requirement, but it’ll be your loss considering you’ll be missing out on the sweet and savoury addition of this “sauce” if you don’t.


Something extra that was ordered was the roast chicken with the noodles. It’s definitely something lighter than beef and the chicken is well seasoned and roasted to tender juiciness. You may notice that the words tender, juicy and tasty are common adjectives with this place.

I hate using this term, but this is definitely a “must-try” for those looking for something different from the usual Kolo Mee most of us are accustomed to. It is the merging of simple elements, given the right time and care that makes delicious food taste the way they do. Noodles and meat have rarely ever tasted this good.

You can make your way down to Chong Chon noodles everyday from 7am to 2:30pm. For a rough location, you can find it behind the Third Mile Mcdonalds.


Prices can be found in the pictures provided. 

 I also post every Monday at around 8-9:00 pm Malaysian time. 





Eating with friends always make good food taste better. Here are some pictures taken by Julian of our food trip that day. Much sadness for not having John-Paul on our trip. Good luck on your exams tomorrow, buddy! God bless.




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