What was at the top of my to-do list when I was back in Kuching for holiday?
It's to have this, this, this and this again. Apa tu?
The famous Lui-Cha, a well-known dish for the Hakka. The thick herbal soup was prepared by grinding mixture of leaves (including guava leaves, giving the soup a bit bitter and fragrant taste) in a clay pot using a guava stem. The rice is mixed with roasted peanuts, vegie, beans and some dried prawn before adding the thick soup. Serve hot. Yummmy~~~~
Aaaaah.... this one. Ramai yang tau. The famous Sarawak Laksa! Danial, this one is for you. hehehe
Then the Mee Kolok. Special made noodle (very different from wan-ton noodle) with char-siew and special sause. Simply irresistible.
And more Sarawak Laksa again... waa...... I had 4 bowls in three days.
Coming up next, Fruits Frenzy!