A rare breakfast, snacking this beautiful flower biscuits.

'Bak Chang' aka Chinese sticky rice dumpling.

A simple ingredient inside for this one, just lean pork.

Breakfast at Soon Hock Cafe & Restaurant.

Delicious bowl of Sibu Laksa.

Sibu Kampua with Dark Soy Sauce.

Sibu Kampua with no dark soy sauce.

Sibu Wantans, we called it 'Pien Nuk'.

Some random deep fried kuih with meat fillings.

My dinner, packed by mum. Yums!

Day 5 at Sibu!

Time flies and so fast it was our 5th day at Sibu. It was a rainy day and all of us stayed home for breakfast. I gave thanks because Jansen started to eat via mouth and would ask for food. Luckily, we still had milk biscuits from yesterday for him. As for the rest of us, we ate 'bak chang' and whatever snacks at home.

B R E A K F A S T

Flower Biscuit

*While waiting for the 'bak chang' to be served, I was feeling hungry so I found a beautiful snack on the table. None of us knew what was it called but it looked like flower so let it be flower biscuit. It had some nutty flavour and some 'sambal' chilli paste flavour too. Very unique and a nice munching snack.

Bak Chang

'Bak chang' is a word in our Hokkien dialect. 'Bak' means meat. 'Chang' means dumplings. 'Bak chang' in a nutshell is Chinese sticky rice dumplings made of glutinous rice which has ingredients inside mainly pork and mushrooms, which is wrapped in bamboo leaves or other big leaves. Usually, we steam the 'bak chang' prior to eating. The ones which my mum bought from his friend were made in small batch from home and mainly contained lean pork only.

L U N C H

Finally the rain stopped. We went out nearby to have simple lunch at a shop called Soon Hock Cafe & Restaurant. Mum knew I still had my craving for laksa yet to be satisfied and parents said the laksa here was awesome.

Sibu Laksa & Sibu Kampua with 'Pien Nuk'

The adults ordered Sibu Laksa and the children had Sibu Kampua. Sibu laksa is very different from the curry laksa I usually had at Kuala Lumpur. Somehow, we all loved Sibu laksa more perhaps the curry was less thick in coconut milk, making it more pleasant as a curry soup. The noodle which was the thicker type of rice vermicelli had a very smooth nice bite. Not much ingredients though, only half of hard boiled egg, one tofu puff and some slices of 'char siu' aka BBQ pork. The soup was the winner!

Sibu Kampua which is our Sibu daily famous Foochow noodle cooked in a simple way. My son had Sibu Kampua in dark soy sauce while my nieces had theirs with no dark soy sauce. The noodle was silky smooth and the seasonings was flavorful. The noodles here was cooked in perfection and properly garnished, not too dry and not too wet. Scrumptious!

Pien Nuk

Lastly, we added a bowl of 'Pien Nuk' to be shared. 'Pien Nuk' is in Foochow dialect, 'Pien' means flat, 'Nuk' means meat. These were similar to what we had at KL called 'wantan' or 'wonton' but the meat was spread thinly on the wonton skin before being wrapped for cooking. The bowl of 'Pien nuk' was cooked and seasoned the same way as 'kampua'. Delicious!

*After lunch, I packed for husband a bowl of laksa and a plate of noodle soup for Jansen. They stayed at home because Jansen still had some bouts of cough. We also bought some deep fried meat-cube 'kuih' for our evening snack.

D I N N E R

As for dinner, I decided to stay at home with Jansen. They had dinner at Chinese restaurant and ordered some dishes. My packed dinner had some stir fry ladies finger, some marmite chicken cubes, some butter prawns and some fried pork slices. Also a bowl of egg drop corn soup. Wow! Everyone must be so hungry to order so many dishes that night.

That summed my 5th day at Sibu. As usual, it was food, food, food, all the way. We yet to have mood to explore the town because the child was still recovering. However, hearts and stomachs were always full!

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