The Taste of Home: Sarawak’s Beloved Dishes Found at Slurrp PJ
Craving the unique tastes of Kuching without heading to Sarawak? Kuala Lumpur’s culinary scene has you covered! While a trip to the ‘Cat City’ is a visual treat, you can still embark on a delicious foodie adventure right here. Forget hunting through countless eateries – if authentic Sarawakian flavors are what you seek, especially iconic dishes like Kolo Mee and aromatic Laksa Sarawak, then look no further than Slurrp in Petaling Jaya. This restaurant has become a beloved haven for Sarawakians missing home and a fantastic introduction for anyone eager to explore the distinct cuisine of this Malaysian state.
[left to right] Kolo Mee | Sarawak Laksa | Kampua Mee
Image credit : Slurrp
KOLO MEE
Let’s dive straight into the heart of Kuching’s culinary soul with Kolo Mee, a dish that’s more than just noodles – it’s a local obsession. Imagine springy egg noodles, perfectly al dente, embraced by the aromatic richness of crispy shallot oil. Each strand glistens, ready to be mingled with savory minced pork, slices of vibrant char siu with its subtly sweet and smoky notes, and a refreshing crunch of fresh greens.
This is a comforting hug in a bowl, a taste that instantly evokes the spirit of Kuching. You’ll often find Kolo Mee served in two main styles: the original “white” version, showcasing the pure flavors of the ingredients, and the subtly sweet “red” version, tinged with char siu oil for an extra layer of richness. And don’t let the color fool you – the red hue is all about flavor, not fiery spice!
SARAWAK LAKSA
For true laksa aficionados, Sarawak Laksa offers a distinct and unforgettable experience. Unlike its tangy Penang counterpart or the richer curry laksa found elsewhere, this East Malaysian specialty features a fragrant and subtly creamy broth, typically built upon a base of sambal belacan, tamarind, lemongrass, and a delicate touch of coconut milk. This flavorful soup cradles thin rice vermicelli noodles and is generously adorned with succulent poached prawns, tender shredded chicken, crisp bean sprouts, and often thin strips of omelette. The resulting combination is a harmonious explosion of savory, slightly spicy, and aromatic notes, often brightened with a squeeze of fresh lime, making it a truly unique and cherished Malaysian noodle dish
KAMPUA MEE
A seemingly simple yet deeply satisfying dish hailing from the Foochow community of Sarawak, offers a different kind of noodle experience compared to its more famous cousin, Kolo Mee. Typically featuring straight egg noodles that are blanched and then tossed in a savory mixture of shallot oil and soy sauce (often with the generous addition of pork lard for traditional versions), Kampua Mee is usually served drier and with simpler toppings like thinly sliced pork or sometimes a red-tinged char siu imitation. Originating as a humble and affordable meal for early settlers in Sibu, it has become a beloved staple, appreciated for its clean flavors and comforting simplicity, with variations now including the option of dark soy sauce or chili for those who prefer a richer or spicier kick.
[left to right] Tomato Mee | Manicai Bee Hoon | Kompia
Image credit : Slurrp
TOMATO MEE
Sarawak’s Tomato Mee is a distinctive noodle dish that sets itself apart with its vibrant, tangy-sweet tomato-based sauce, often derived from ketchup, coating either crispy fried egg noodles (“Keo Jiap Mee”) or sometimes flat rice noodles (“Kueh Teow”). This dish typically includes a medley of ingredients like prawns, chicken, fish balls, and vegetables, creating a colorful and flavorful experience. Unlike the savory profiles of Kolo Mee or Kampua Mee, Tomato Mee offers a unique sweet and sour twist that’s a popular comfort food, particularly in Kuching, with some suggesting its creation may have been influenced by Hainanese cooking or developed to appeal to Western palates.
MANICAI BEE HOON
Manicai Bee Hoon is a unique Sarawakian noodle dish featuring stir-fried thin rice vermicelli (bee hoon) with “manicai,” also known as sweet leaf or sayur manis. This leafy green vegetable, when cooked properly after squeezing out its slightly bitter juice, imparts a subtle sweetness to the dish. Often stir-fried with eggs and sometimes with the addition of crispy dried shrimp for an umami boost, Manicai Bee Hoon offers a lighter and slightly sweet counterpoint to the richer, oil-based noodle dishes of Sarawak, showcasing the diverse flavors found within the state’s cuisine.
KOMPIA
Kompia is a unique and rustic baked bun originating from the Fuzhou community of Sarawak, particularly Sibu. These small, dense, and often slightly chewy buns are traditionally baked in a clay oven, giving them a distinct smoky flavor and a crisp exterior. While plain kompia exists, they are often filled with savory ingredients like minced pork, sometimes with scallions or other seasonings. Kompia has a long history, believed to have been a staple food for soldiers due to its portability and ability to last. Today, it’s a beloved snack and a testament to the enduring culinary heritage of the Fuzhou people in Sarawak, often enjoyed on its own or dipped in coffee or soup. You can find various iterations, some with a sesame seed crust for added aroma and texture.
So, if your taste buds are calling for an authentic Kuching culinary experience right here in the Klang Valley, make your way to Slurrp – your humble passport to the delicious wonders of Sarawakian cuisine awaits.
Slurrp
22, Jalan SS 2/24, SS 2, Petaling Jaya 47300
8am – 9pm, daily
03-7499 2801 | Instagram
WRITTEN BY SHARON CHONG
