Thursday, December 01, 2005

鼎邊糊 (Ting Bian Hu)

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

20 comments:

Icey said...

hehe..

yay...1st again?keke..

look yummy ler..

jiejie learn lar..den gimme eat..

hehe...

can mar?

* go go go, practise practise...*

Sam I Am said...

That looks wonderful,
Can you send some our way.Wish they had smell on the computer.

Winn said...

FOOD......
makes me hungry everytime i read ur entries...n everytime it has to be morning....hmmmmmmmm.....

carcar said...

i tried this before! ya, it is delicious! i think it should pronouns as Ding Bien Hu..as my Foo Chou friend told me...

and i did ate one more dishes if im not mistaken is call Zhu Chao Mian.. They fry first, then boil it again..it is yummy too!

JoeC said...

it tasted a bit gooey the last time i ate it, but was good, cuz of the clear soup based dishes, cheers!

agus said...

Gosh! That looks yummy! Now I'm craving for it, or something which looks like it. What's the closest thing in KL ah?

day-dreamer said...

Doctor!!! I haven't had my breakfast yet and you're tempting me with this??!! This is too much! Haha!

Anyway, it looks a bit like koay teow th'ng to me...

Jellyfish said...

luckily no jellyfish there
*pheww**

Chen said...

Icey,
U can always eat it in Sarawak (especially in Sarikei & Sibu town) :)
Lotsa Foochow people over there...

Sam I Am,
Can only send the e-鼎邊糊/Ting Bian Hu to u :P

Winn,
So, nowadays, my blog no longer smell of CKT liao? :D
Got other smell already? :P

CarCar,
Oh... so cool, looks like u have tried lotsa food stuffs during your visit to Sarawak previously :) The pronouncation of Ting Bian Hu or Ding Bien Hu is quite similar :P I'm not Foochow btw as well, but I can converse & understand simple foochow dialect ...

Zhu Chao Mian is nice as well. I didn't try that dish this time. Cos got too many things to eat :D Stomach no place to fill in liao..

JoeC,
Oh.. U tried it as well before? Yeap, as u mentioned, it has the gooey and sticky taste especially if the dish is left cold & being eaten later on.

Agus,
I don't think this is available in KL, might be the nearest place u can get it is Sitiawan? Cos there's lotsa Foochow there;

So far, I have never come across any dishes that taste similar to this dish.

Day Dreamer,
From far it might look similar, but if u have a closer look, it looks different .. And the taste is totally different from koay teow th'ng leh.. :P

Chen said...

Jellyfish,
Next time, I will capture picture of jellyfish dishes..
kekkeke...
Jellyfish is delicious to eat :P

day-dreamer said...

*nod* I must say how much I agree with the following statement.

"kekkeke...
Jellyfish is delicious to eat :P
".

*grins*

Chen said...

day dreamer,
Hahhaa... hi 5 day dreamer :)
Next time we go together makan jellyfish :D

Jellyfish said...

-.-"

Chen said...

Jellyfish,
cold sweat liao ah? :D

Cynthia said...

eventually i can read those post better after installing NJSTAR =) My housemate cooked that for me years back.. of course she used different ingredient. I like the noodle.. very unique. =)

Chen said...

Cynthia,
Oh, What OS u use? Windows XP? Wind XP have built in Chinese character viewing.. If using other Wind OS, then have to install seperate Chinese softwares.

Yeap, this is a very unique dish... If the dish is left behind for long time & became cold, then the consistency of the soup will become gooey and sticky :)

truth said...

Wahh....macam banyak orang comment adi!

glutton rabbit said...

Ting Bian Hu? Very unique... could it be something like Sabah pan mee? Wait, but this one got brown cuttlefish and golden needle hor...hmm very interesting. It looks very good too :p~~

Chen said...

evol,
and u added another comment :P

glutton rabbit,
I have never tasted Sabah pan mee, so I have no idea how it looks like or how it tastes like :)
This one is something very healthy :) At least no oil :D

Anonymous said...

you know one of the Sarikei "Tin Pien Hu" stall owner, her son is a multi millionaire in Sibu?
During the 60- 70s this mum set up a hawker stall by the passenger wharf and I remember, my mum used to buy delicalies such as " "pangkang", Hang to kuih" from this stall.

Sarikei man