Popular Food In Kuching

Kueh Chap
Kolo Mee
Lui Cha
Satay

Kueh Chap
    Think of a whole pig in a soup dish, that would very nearly describe kueh chap. Kueh Chap is a delicacy well known by Kuching people. This is a non-halal dish as it uses use pork meat and internal organs together with herbs to cook the soup base. The dish is a mix of pig intestines, stomach, skin (fat), meat with other things like eggs and tofu. Instead of the normal noodles etc, kueh chap uses a kind of flat white pasta made from rice. One stall in Kuching even serves it with chicken feet. This dish is a bit on the salty side sometimes. A good bowl of Kueh Chap is not easy to prepare, as it is a great deal of process to get rid off the pork internal smell. Not all people take internal organs, so it can be served without it.

Kolo Mee
    Kolo mee! The single most famous food in Kuching besides Laksa Sarawak. It is just noodles, blanched in boiling water, mixed with some pork oil and fried shallot/garlic oil and topped with minced meat and barbequed pork. The difference with this and the wantan mee that is popular in west Malaysia is, they do not use dark soy sauce and water is not added to the noodles when served. You can also have it with flat noodles, kuey tiaw, bee hoon, etc. This particular kolo mee is very good. Nice and smooth and very fragrant from the various oils used. One thing about kolo mee, the barbequed pork is not as nice as those used in wantan mee. The variety here is a very dry barbequed pork. Unlike the one in wantan mee, where it is fatty and moist.

Lui Cha
    Lui Cha is basically a vegetarian dish that is mainly eaten by the Hakkas but quite common in Kuching which has quite a large hakka population, mostly of Hopoh decent. Althogh it is a Hakka dish, it is now popular with all the other dialects as well. It consists of chopped/shredded vegetables in a bowl of rice and eaten with a thick herbal/vegetable broth/soup that is green in colour looking and smelling almost like a thick green tea! The name Lui Cha translated in Hakka literally means ��grinded tea��. The old fashion and time honoured way is to grind the herbs in a ceramic bowl with a wooden pastle. With a heavy helping of Chai Poh and a light sprinkle of lightly toasted peanut. The flavor was wonderful, a little bitter with a hint of sweetness and the freshness of greens.

Satay
    Satay is a dish consisting of chunks or slices of dice-sized meat. Satay generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include beef, mutton, pork, venison, fish, shrimp, squid, chicken and even tripe. Some have also used more exotic meats, such as turtle, crocodile and snake meat. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat. Pork satay can be served in a pineapple based satay sauce or cucumber relish and only be eaten by non-Muslims.

Kueh Chap	Think of a whole pig in a soup dish, that would very nearly describe kueh chap. Kueh Chap is a delicacy well known by Kuching people. This is a non-halal dish as it uses use pork meat and internal organs together with herbs to cook the soup base. The dish is a mix of pig intestines, stomach, skin (fat), meat with other things like eggs and tofu. Instead of the normal noodles etc, kueh chap uses a kind of flat white pasta made from rice. One stall in Kuching even serves it with chicken feet. This dish is a bit on the salty side sometimes. A good bowl of Kueh Chap is not easy to prepare, as it is a great deal of process to get rid off the pork internal smell. Not all people take internal organs, so it can be served without it.
Kolo Mee	Kolo mee! The single most famous food in Kuching besides Laksa Sarawak. It is just noodles, blanched in boiling water, mixed with some pork oil and fried shallot/garlic oil and topped with minced meat and barbequed pork. The difference with this and the wantan mee that is popular in west Malaysia is, they do not use dark soy sauce and water is not added to the noodles when served. You can also have it with flat noodles, kuey tiaw, bee hoon, etc. This particular kolo mee is very good. Nice and smooth and very fragrant from the various oils used. One thing about kolo mee, the barbequed pork is not as nice as those used in wantan mee. The variety here is a very dry barbequed pork. Unlike the one in wantan mee, where it is fatty and moist.
Lui Cha	*Lui Cha* is basically a vegetarian dish that is mainly eaten by the Hakkas but quite common in Kuching which has quite a large hakka population, mostly of Hopoh decent. Althogh it is a Hakka dish, it is now popular with all the other dialects as well. It consists of chopped/shredded vegetables in a bowl of rice and eaten with a thick herbal/vegetable broth/soup that is green in colour looking and smelling almost like a thick green tea! The name Lui Cha translated in Hakka literally means ��grinded tea��. The old fashion and time honoured way is to grind the herbs in a ceramic bowl with a wooden pastle. With a heavy helping of Chai Poh and a light sprinkle of lightly toasted peanut. The flavor was wonderful, a little bitter with a hint of sweetness and the freshness of greens.
Satay	*Satay* is a dish consisting of chunks or slices of dice-sized meat. Satay generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include beef, mutton, pork, venison, fish, shrimp, squid, chicken and even tripe. Some have also used more exotic meats, such as turtle, crocodile and snake meat. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat. Pork satay can be served in a pineapple based satay sauce or cucumber relish and only be eaten by non-Muslims.