Posted by: franas | March 13, 2009


This is a sentimental journey of my hometown. It contains my memories, told in photographs, of a time when life was much simpler and the world was a much calmer place. At this point, there is no plan to update the blog on a regular basis except for the photographs. Enjoy!


Be sure to check out an HD slideshow of Sibu here.

Posted by: franas | March 12, 2009

Map of Sibu

Posted by: franas | March 7, 2009


dsc05507KAMPUA MIENG (干盘面): In Foochow, it means mee or noodles on a dry plate. The MIENG (noodles), usually oily nature, is socked in boiling water for a while, then served with fried onion and sauce) application on a plate. It is sold with or without the  red-pork slices at most coffee shops as for RM2.50 per plate (2006).


DIANG BIANG HU (鼎边糊): Rice-grinded porridge (HU) cooked on the side surface (BIANG) of a heated wok (DIANG). The very watery grinded rice is spilled on the surface of the heated wok. Its thin layer dries instantly, and is then removed and scooped into the boiling water in the wok. The cooked DIANG BIANG HU is added with ingredient and sauces in a bowl. Fish balls mayi be added.

dsc05536dsc05190KONG PIANG (热饼): These are uniquely Fuzhou bagels. KONG is pottery flask, PIANG is biscuit. The pre-mixed flour, usually painted with peanut oil and grained with ‘zi ma’ on its surface, is sticked on the inner surface of the pottery flask and heated with charcoal for 15 minutes.

foochow-muffinsThe bagels come in hard or soft, and may come with minced meat fillings.

Traditional Foochow muffins or 蛋糕 LONG GOA (egg cake) with the distinctive peak in the middle are baked daily in biscuit shops or Pain Daing. The ingredients are simple – eggs and sugar with a secret amount of cooking oil and some raising agent.