I drove to Kuching town through the second link (Tanah Putih toll bridge) after Menara Pelita a few days ago. I made the decision to visit Yoshi Square (in Pending) in my lunch.
Being introduced in Kuching, we always encounter niche food from various 'languages', like kolomee comes from the Hakka, mee sua and kampua come from the Foochow and today this noodle dish originates from the Henghuas. It’s just being known as ‘Henghua mee soup’. Excellent hand crafted noodles, seaweeds, prawns, fish balls, lean meat and obvious non-spicy soup.
A little bit of History around the Henghua dialect group obtained from:
Southeast Asian Studies, Vol. 21, No.3, December 1983
China of Sarawak: Three Decades of Change
by T’IEN Ju-K’ang*
Henghua may be the historic reputation for a prefecture of southern Fukien since the present districts of Put’ien and Hsienyu.
In Sarawak the Henghuas are frequently considered like a select few due to the size their population and the effectiveness of their financial sources. Based on the 1970 census they totalled 10,642, who 4,806 were in Kuching. 80 percent from the Henghuas originated from Hout’un and Kianghsia villages in Put’ien district (hereafter known as sub-group A), the remainder (20%) from Shangt’ien, Hsiangch’eng and many other small villages within the neighbourhood of Hout’un and Kianghsia (hereafter known as sub-group B).
They found Sarawak as late as the start of this century. Because of historic disputes over fishing legal rights and irrigation facilities, both of these sub-groups had recently been feuding for any lengthy time when emigration started. They transported their deep-rooted hate to Kuching so when they initially resided together in Blacksmith Road frequently exchanged blows. Eventually, sub-group B, using the colonial government’s help, gone to live in Sungai Apong. Subsequently, sub-group A also moved, to Bintawa fishing village. Thus, the 2 groups resided quite far apart. Even today the older people of those groups aren't on speaking terms, even though the lengthy-standing enmity has progressively been diminishing one of the more youthful generation.
Initially both groups involved in fishing, because they tried in China, however the difficulty and severe competition inside the dialect group forced a number of them to eke out a full time income by pulling rickshaws once they were not able to visit ocean. Because they threw in the towel fishing, they arrived to connection with a few of the simpler mechanical jobs and started to monopolize the exchange selling and repairing bicycles, thus making the Henghua dialect the indispensable medium for such transactions everywhere.
So you've now learned why you will find seaweed, prawns and fishballs within their soup coz these were fishermen not so long ago! Hmmmm&... history is exactly what made us today, don’t you agree?
Oi! Oi! Oi! Kuching multi 'languages' society&... can't keep promoting Hakka’s kolomee constantly. You've got to be a Hakka ein &...
We Henghuas also refer to it as &"Pah Pah Min (mee)&" since you &"pah&" (beat, i.e. knead) the dough to really make it. The dough is wheat dough that is unusual for any people living to date south in which the predominant cereal is grain. I have faith that this really is in conjuction with the theory the Henghua loudspeakers were initially in the north, and also the vicinity of Xian continues to be recommended. The dialect has more affinity with northern 'languages' than Min 'languages' and something theory has it it had become utilized in religious context within the Xian royal court. A big change of regime may have lead to their banishment and moving towards the south, or they may have fled to flee the wrath of the new ruler. Their deity is really a &"Liu Lin Gong&", a dark skinned, fierce searching chap wielding a fight axe. This type of person was more prone to happen to be experienced around the Silk Road (Xian?) compared to the seaside parts of FUjian. My mother accustomed to make scrumptious Pah Min, with razor clams. Yummy!
Thanks Joe for the insightful info on the Henghuas.
There are plenty of things to discover our Chinese roots leading to China. I’m keen in mastering about our different 'languages', why certain dialect groups have certain characteristics, the various food diet, their physical build, and so forth and are they all who they really are today.
So thanks once more, Joe.
Hi Joe,
I’m Henghua also. My hubby I really like and miss Henghua food.
I've been searching everywhere for that Pah Min recipe. My mother is the only person who are able to prepare this but she will not educate us (cos she’s early now).
Can you in some way possess the recipe?
There's also another famous dish my mother cooks that is Gu Bak Liew (Beef Stew). Have you ever been with them before?
Aspire to know what you think or other people.
Yea, i’m henghua and out from this pak mee:-) Just cooked it a week ago and my husband and girl like it same goes with be cooking again soon.
Have you got any Henghua recipes you need to tell us? I enjoyed the Henghua noodles I'd a few days ago. I don’t mind trying other Henghua specialties.
Thanks cheers!
All of this discuss Pak Min makes me hungry. When in PJ, visit in the Taiwan Noodle House in SS2, the main prepare is really a henghua plus they sell lovely Pak Min. Hot n Spicy, obvious-soup, dried with minced meat, plenty of varieties, while using henghua noodle. Plus they serve beef-stew too.
MUST GO! MUST GO! The next time I’m in PJ!!
I haven't yet find more Henghua stalls in Kuching
Hi! Everybody
Greetings from Australia.
I missed Henghua noodles and all sorts of Henghua food which i once loved. I resided at Jalan Pending after i would be a youthful girl and my grandma and grandpa (a common businessman within the Henghua community within the 1970/1980) accustomed to operate a Grain Milling Factory round the area, It might be nice if a person could published some Henghua receipe within this website. Exist lots of Henghua stalls in Kuching where are we able to obtain the best Henghua Food Stall? CHEERS!
Thanks for visiting my travelogue!
Allow me to have some Henghuas in Kuching, be friend them and steal their secret Henghuas’ recipes and publish it here&...hehehehe&...
It is not easy to locate Henghuas in Kuching, not to mention Henghua food stalls. However I’ll do my favorite to locate some recipes to publish it here.
Cheers Lower Under!!
Hi everybody,
Possess a great day!
Have you got receipes of typical Henghua &"Bee Hoon&"? Publish it here.
Cheers.
i don’tknow about heng hua nodles..however i are conscious of this restaurant where a large amount of Sarawakian goes there to consume the famous Taipu Hakka Noodles and that i guess the climate there allow it to be like home(sarawak)and also the char siew that melts inside your mouth.It's found at 20 jalan ss2/72 Petaling Jaya.
Oh Wow. I’ll send my sister to SS2 to taste it for me personally. I believe she works some place there.
Thanks, Ling for that tip.
Hello there! I'm a henghua and that i chanced this website by accident. I must publish some heng hua recipe once i have them from the sister.
Sure don't hesitate to publish your recipes here. There are several readers who'd requested for Henghua recipes and that i myself have considered trying them as well.
I’ll email you my e-add.
Hi,
Greetings from Singapore.
I’m Hakka but learn how to prepare this mee sua soon after eating it once in a while friend’s home!
I prepare this Heng Hua mee sua just a week ago in my family plus they like it. Unsure should you’ll enjoy it. Here it is going.
1) Hand crafted mee sua from Kuching but purchase it in Singapore @ 61, Jalan Besar Road. You can purchase the seaweek because well.
2) Boil some chicken drum sticks in water and then add salt to taste or purchase the chicken broth removed from the supermarket.
3) You can include anything within the chicken broth. For me personally I add button mushroom, white-colored covering clams, snow peas and abolone.
4) The hand crafted mee sua from Kuching is quite salty, most likely to preserve it, so make certain you boil it with a lot of water to dilute it.
5) When the noodle is completed, strain it dry and set it inside a bowl and then add essential olive oil to help keep it moist or pan fries some minced garlic clove in oil till crispy and add it inside your mee sua.
6) Next, fried the seaweek until crispy.
7) Then you definitely include the chicken broth and top it with chicken meat and all of those other other ingredients for you mee sua.
8) Finally add some fried crispy seaweek, some pan fried peanuts and pepper to taste.
The secret's within the crispy seaweek. Make certain you have to add this.
I understand my recipe above is jumble up. But we do hope you can discover which may come first and we do hope you enjoy it&...hehe.
WOW. sounds scrumptious! I have to check it out&...
I’m accustomed to Foochow mee sua&... the Henghuas definitely it differently. Incidentally, does most Henghua soup dishes include seaweed?
Cheers! and individuals recipes coming and discussing
I really like Heng Hua noodles does anybody determine if it is equivalent to Japanese somen? I'm able to’t find any Henghua in Canada
