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.

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The bee hoon kampua (picture above)… and noodle kampua (picture below) – same garnishing.

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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.

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And this was the friendly cook and the shop where you can find the fried rice cake noodle.

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