Ding Bian Hu, The Ultimate Comfort Food
As a tried-and-true foodie, my list of favourite foods has no end. However, what truly leaves a lasting impression, with the ability to make me salivate all year round, is Ding Bian Hu, a rice starch soup dish that hails from the quaint yet vibrant town of Sibu in Sarawak.
As a matter of fact, the soup dish was once regarded as a poor man’s food but has gained traction for its light yet flavour-rich broth among the locals statewide.
If we were to trace the origin of this humble dish, Ding Bian Hu has a rich history rooted in the early migration of Fuzhou settlers who made Sibu their home.
It has been my family’s tradition to have Ding Bian Hu as a weekend meal.
For as long as I could remember, my family and I would visit Chop Hing Huong, a hole-in-the-wall eatery tucked away in the alley of Blacksmith Road to enjoy this dish every Saturday morning.
If we happened to sleep in, rest assured there would be a huge pot of Ding Bian Hu being warmed up, waiting for us in the kitchen when we woke up.
My dad would visit the store religiously every Saturday just for a 5-people portion takeaway because he felt that Ding Bian Hu was the perfect breakfast dish that warmed the stomach.
Eating Ding Bian Hu with family is truly a bonding experience. Even till today, my sisters and I will fight over the cuttlefish pieces, trying our best to scoop more into our own bowls yet being scolded by our mother for our poor etiquette.
And for those who get up late, they will have to settle for what is left of the dish.
Indeed, my undying love for Ding Bian Hu is endless so much so that I managed to turn my closest friends into Ding Bian Hu enthusiasts, by visiting the aforementioned store thrice a week.
Often enough, we would find ourselves taking a 20-minute journey on foot to Chop Hing Huong after school activities just for a bowl of soul-warming Ding Bian Hu.
It seems that discussing schoolwork over a bowl of Ding Bian Hu makes it less stressful.
In my opinion, the main star of the dish is the flat noodle pieces, which are made by hand from liquid rice flour batter.
At first, the liquid batter is poured around the sides of the hot wok while the broth boils. When the liquid batter gets in contact with the hot wok, thin layers of flat noodles form.
The cooked layers are then scraped off and into the simmering soup to form the noodle pieces. After adding the other ingredients such as fishball, anchovies, cloud fungus and Sarawak’s famous white pepper, a hot bowl of Ding Bian Hu is ready to be served.
I guarantee you that the rich flavours of the pork and cuttlefish broth is truly tantalising and will have you coming back for seconds.
Without a doubt, Ding Bian Hu reflects the cherished memories and shared moments with my loved ones. — DayakDaily
Emily Ong Xing Yun from Sibu is recognised as a top ten writer (Youth Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.
