Category Archives: Sarawak

#1717: Lee Fah Mee Sarawak White Laksa Instant Noodle

I got a message from someone in Sarawak a couple months ago about Lee Fah Mee Sarawak White Laksa. They sent some home to the Us with a friend and that friend shipped some to me! Thanks! It’s kind of funny; I’ve been curious about Sarawak’s instant noodle offerings for a long time – and then in the last couple of months I start getting some to try. This sounds really interesting – White Laksa! Let’s crack open the package and see what’s inside Lee Fah Mee Sarawak White Laksa!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 2-3 minutes. Add in contents of sachets and stir well. Enjoy!

The noodle block.

The dry soup base powder sachet.

Nice color and bright, spicy scent.

I think one of the best additions to a laksa or curry is coconut powder.

It has a very lovely coconut scent and works so well as a thickener as well as add natural flavor.

The laksa paste sachet.

Has a very nice laksa scent – strong tamarind notes detected.

Finished (click image to enlarge). Added mung bean sprouts, white onion, shrimp, hard boiled egg and coriander. The noodles have a decent chew and gauge – round and plentiful. The broth has some nice aspects. First, a warm and spicy feel to it. Next, the coconut powder did give it a nice creaminess. Good stuff! 4.0 out of 5.0 stars.  EAN bar code 9556256012461.

Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions (Hippocrene Cookbook Library) (from Amazon): A land of colorful temples, bustling markets, golden beaches, and glorious sunsets, Malaysia’s exquisite natural beauty is surpassed only by its luscious cuisine. This book celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia’s signature hot and spicy condiments, the delectable sambals. For centuries Malaysia was a major centre of the spice trade in Southeast Asia. As seafarers, traders, and immigrant workers from many countries intermarried with locals, new culinary traditions emerged. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the melange of cultures and intensely vibrant flavours that is Malaysian cuisine today. Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. It features: over 150 authentic, easy-to-follow recipes; 16-page color photo insert; detailed introduction to Malaysian history and its culinary origins; and, a guide to Malaysian ingredients and cooking techniques.

A visit to a cafe in Sarawak to try some Laksa!

#1708: The Kitchen Food Sibu Instant Kampua Original

Recently, I got sent a couple different varieties from Eric at The Kitchen Food – the kampua above and a dark soy version. Kampua is very popular in Sarawak – sounds like a nice lunch today. Let’s check it out!

Here’s the back of the package (click image to enlarge). Contains lard. To prepare, add noodles to boiling water and cook for 3 minutes. Drain. Add in contents of sachets and mix well. Enjoy!

The noodle block.

The first of two liquid sachets.

Can definitely smell the shallot in this one!

The second liquid sachet.

Smells like soy sauce.

Finished (click image to enlarge). Added char siew and spring onion. The noodles came out very light and soft – very nice and an excellent quantity. The flavor was a soy sauce and sweet one, a little light but quite nice. 4.0 out of 5.0 stars. EAN bar code 9554100281704.


A quick video of walking down alleys where shopping abounds in Sibu, Sarawak.

#1697: The Kitchen Food Instant Kampua Dark Soy Sauce

When I was asked if I wanted to try some instant noodles from Sarawak, I was immediately interested. I’ve been trying to get my hands on some for a while but haven’t had any luck. Until now, that is! So first off, where is Sarawak?

As you can see (click to enlarge), Sarawak is part of eastern Malaysia just south of Brunei and the Philippines, near the hotly contested Spratly Islands. . All I really knew about Sarawak was from their postage stamps I saw as a kid. Alright, now what about kampua? Wikipedia had this to say:

Kam Pua[nb 1] noodle (also known as 干盘面) – noodles tossed in pork lard or vegetable oil, fried shallots, spring onions and sometimes soy sauce and/or chili sauce. It is available at almost all coffee shops and food stalls.[254]Kampua noodles cooked in the Halal way is also available.[255]

Sounds good to me! Let’s check it out!

Here’s the back of the package (click image to enlarge). Contains lard. to prepare, add noodle to a pot of boiling water and cook for 3 minutes. Drain. Add in contents of seasoning sachets and combine. Enjoy!

A very dense and heavy block of noodles.

A seasoned oil sachet.

Has a kind of sweet scent with shallot as well.

A soy sauce sachet.

Smells like soy sauce.

Finished (click image to enlarge) Added char siew (bbq pork) and spring onion. The noodles were thin and round in gauge.They had a different mouthfeel than a normal instant – like they were heartier. The flavor was sweet and salty and very familiar – much like Pancit Canton of the Philippines An absolutely delightful dish that I thoroughly enjoyed. 5.0 out of 5.0 stars. EAN bar code 9554100281711.


A vide of a kampua vendor who really means it! The name is Flying Kampua!

First Ever Samples From Sarawak!

Got this neat little box the other day – but what’s inside?

A postcard…

A nice postcard from Eric over at The Kitchen Foods in Sarawak! Click to enlarge.

I love it when I get a new variety that reflects local cuisine I’ve never tried nor heard of before! This is instant Kampua – can’t wait to try it! It’s in Original and Dark Soy flavors.

Finally, there was a fridge magnet inside! Awesome! Thank you very much – I’m eager to try these varieties!