This was what Siburians called dried (kolo) bee hoon – a kampua version of bee hoon. The bee hoon was not what I used to eat in Kuching. This version has the bee hoon a bit tough as you bite in – purposely not cooked through so you’ll get the crunchiness of the bee hoon.
The bee hoon kampua (picture above)… and noodle kampua (picture below) – same garnishing.
And this was what I ate for brunch – rice cake noodle (pek kuih – white cake). I had this noodle a long long time ago when my mum used to cook it in sweet soup.
Here in Sibu it is either fried dry or in gravy.
And this was the friendly cook and the shop where you can find the fried rice cake noodle.