古晋臭虾酱米粉：Song Kheng Hai 第4摊位的四小时汤汁
-
第一次面对臭虾酱米粉，古晋的味道不会轻声打招呼。发酵虾酱的气味先到，米粉随后才上桌；Song Kheng Hai 的第4摊位 No.4 Belachan Bee Hoon, Cuttle Fish & Kang Kong，正适合带着好奇心来。
这摊的故事不只是“老摊位”。摊主的岳父早年在古晋市议会组屋一带卖这道米粉，后来才随着周边摊贩搬进1995年启用的 Song Kheng Hai 食阁。汤汁不是临时调出来的：虾酱先烘香，再和香料搅拌，熬煮可长达四小时，最后用棕榈糖和辣椒酱拉出平衡。
第一次点普通份就够认识它；想吃得更厚重，可选加皮蛋的 RM8 特别份。辣椒酱、棕榈糖酱和醋能把发酵味调向更甜、更酸或更辣，旁边再配一份 sotong kangkung。
No.4 Belachan Bee Hoon, Cuttle Fish & Kang Kong
Song Kheng Hai Ground Food and Recreation Centre，Jalan Song Kheng Hai，古晋
打开 Google Maps
每日营业，上午11时至下午5时。下午收摊前来，才会明白为什么一道气味两极的米粉，能变成一家人守了几十年的日常。它适合想认识古晋独有味道的人，不适合只想吃温和面食的食客。
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login