I have 鼎邊糊/Ting Bian Hu as well during my last trip to Kuching in one of the local hawker Food Court. This 鼎邊糊 doesn't taste as nice as the 鼎邊糊 I have in Sarikei previously. Haven't had it for long time already. I guess many never tasted this Foochow specialities (福州小吃) before :) I have no idea whether there is any special English name for 鼎邊糊. Ting Bian Hu is the direct Foochow translation of the word 鼎邊糊. This dish was widely available in Sarikei and Sibu, and nowadays it's available in other towns in Sarawak as well, including Bintulu, Kuching etc, following the influx of Foochow people to those places.
This is a very healthy dish. The way of making it is somehow unique and different from other dish. From what I recalled, first of all, the thick rice flour paste is ladled slowly along the brim of the kuali, letting it form a sheet of thick rice pasta, with the broth simmers in the kuali. The original Foochow 鼎邊糊/Ting Bian Hu is served hot together with 黑木耳/black fungus and 金針/golden needle with the brown cuttlefish and pepper in the broth.
Hahhaa.. I tried making this dish myself before, but ..... NOT successful :P