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Ngiu Chap (牛什）
• Ngiu chap Laksa
• Ngiu chap kuew tiao
Add on: Beef ball, Beef tendon, Beef stew meat, Sliced beef, beef tripe, beef liver & beef omasum
Location: 36, Ground Floor, Block C, lorong perindustrian Nountun, Inanam. 88450
For this episode, two tourists tag along with Eric Thien (Sabah Senior Guide) to discover the Donggongon Tamu and trying the local food. Watch the video and see their reactions when the food was served!
Food/drink featured in the video:
Kuih Bom: Also known as Sesame Seed Bomb Cakes because of their signature round shapes. It’s made with grain flour and have a variety of fillings – sweet and savory and coated with white or black sesame seed before it is fried in a medium heat until golden brown. Usually eaten in the evening with tea or coffee.
Kuih Merah: This cake comes in round and/or oval shaped made with soft sticky glutinous rice flour skin wrapped around a sweet filling in the center and presented on a square piece of banana leaf.
Kuih Bulan: Also known as Kuih Bulan Terang or more famously known as Apam Balik. It is a type of pancake that are smear with margarines and is sprinkle with peanuts and sugar. Then the pancake is folded to resemble a half moon and cut into several pieces.
Steamed Sponge Cake: Is a light, eggy cake that is steam on a stovetops that first originated in China. It is made from flour, eggs and sugars.
Ngiu Chap: Means “Mixed Beef”, which is a mix of beef and its organs such as stew meat, meat ball, tendon, liver, heart, tripe, intestine, tongue, spleen and omasum, usually served with noodles in thick beef broth. It is a signature dish in Sabah and can be found with different mix and types of noodles to choose from.
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