Tien Pien Hu : Tien Pien Hu is neither noodle nor porridge,it is made of rice starch. The way they prepare this dish is unique too. Pre-prepared meat bone soup is poured into a heated wok. Then cooking oil is applied to the side of the wok followed by scoopes of rice starch solution which must be layered very thinly on the side of the wok. Repeat the applying cooking oil step before removing the almost cooked rice starch from the side of the wok. Continue boiling the whole thing and throw in some black fungus, salt, fishballs, vei chin, just to name a few, to give superb taste to the special dish.
I've been eating this since I was young, and when I was out market buy veggies and meat with my mum in Sarikei when I was in highschool. Mum intro that to me :). It costs less than RM 1 since I can rmbr it.
Kompia:
the kom pias were stuck into the walls of charcoal oven.
Kom Pia. I've been eating these since I was a baby. These are my dad's favourite too. So you can guess who intro that to me :). I still rmbr we (me and all my sisters) used to eat that in Bintangor, the best kompia made in the universe!
Foochow/Fuzhou Fried Noodle. My dad can cook that mee very well
Mee sua and chicken meat in foochow fermented wine.
Evolution took place. Kompia with pork meat :).
Chow Chai Mee Fern. Again, my dad can cook that extremely well for breakkie :)
Foochow preserved vegetables
Chicken Soup Mee Sua make their appearances in almost all occasions big and small, from childbirths and confinements, 1-year-old to 99-year old birthdays, and on weddings, and on my birthday.
Oh well, that's the most common foochow food that I can show you. Anyway have fun people :). Will be back again.























