Sibu kia, gather around…
Now I am sure here is something that Sibu people will agree with me on especially the Foochows. This dish very Foochow, by the Foochow and for the Foochow – not only for the Foochow because this dish is enjoyed by human from all walks of life. Agree?
Ladies and gentlemen, put your hands together…..the unique TIEN PIEN HU!!!
Tien Pien Hu can be found almost anywhere in Sibu. This dish has somehow found its way to Kuching as well because Sibu Foochows has been migrating to Kuching since they arrived in Sibu from China. LOL!!!
Tien Pien Hu is neither noodle nor porridge. See…the tien pien hu 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.
In Sibu, the secret of the best tien pien hu lies in the homemade fishball. The one and only shop that sells the best tien bian hu in Sibu is situated at the corner at the old bus station. Next door to the kopitiam where there was a guy being shot to death a few years back. I dunno the name but I can proudly show you the place when you come to Sibu. The shop has been around since my dad was a kid and he’s 50+ years old already.
The fishballs are so springy and they actually go ‘toing toing’ when you bite into them. Those fishballs couldn’t be found elsewhere in the world. They are the owner’s family secret recipe. They do not sell the fishballs separately.
Tien Bian Hu has been my all time favourite. Take it for breakfast, you’ll crave for the second serving. I do that all the time!
Sprinkle some Sarawak pepper and add some vinegar, you’ll have the taste of your life!
Now who wants another Tien Bian Hu?
March 19, 2007 at 8:11 am
After a whole night in the office and reading this post, mmmaaaannnn, I am soooo hungry… Can someone from Sibu tarpao this dish for me fresh? Hmmm…
March 19, 2007 at 1:46 pm
don make me hungry for those laaaaa, sibu old bus station. the best, i duno where else it sells la, i dun even plan to find out. :p
October 12, 2007 at 9:00 pm
We left Sibu for Kuala lumpur in 1976. We now have Kampua and Sarawak Laksa in KL PJ owned and operated by Foochows from various towns and cities of Sarawak. The only missing links seem to be Tien Bien Hu, Char Choo Mien and Chou Chai Mee Hoon in Klang Valley. There are some variables but none authenic in KL PJ areas. Dien Bien Hu, Chou Chai Mee Hoon and Char Choo Mien are the first 3 items we look for every time we retun home, regretably limited to once a year nowadays usu reserved for Ching Ming.
Foochows from Sarawak spread all over the world, many in West Malaysia too. How come no one introduce these delicacies to Klang valley?
Young entreprenurs, do not just think, decide now.
June 15, 2008 at 5:19 pm
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