Some time ago I re-connected with my cousin who was married to a guy in 24 Acres, or Bukit Lan. We did not meet all the years she was bringing up a family. She was in Sibu and later I was in Miri. I found a photo of hers on a page in Google with her son who was then working in KL. What a delightful find.
We later met up when she and her sister decided to visit Miri.
She told me that she learned a lot about cooking traditional dishes while in Bukit Lan. Her in laws made dieh bian, fresh noodles etc. To her making dieh bian is simple, and today she often helps with church activities, producing kuihs for tea!! How dedicated she is to the Methodist Church. It is good to know that her sons are all very godly and that she is blessed by having a son who is a pastor.
Whenever I see the Foochow dieh bian, or UFO, I would think of her.
(Recipe in English,simplified and adapted from " Rejang Delights 3" by Yii Ming Yuek - available in the Methodist Book Room in Sibu at RM13.00)
1. Blend A and then add in B
A. 5 0z soy bean (soaked for 4 hours)
2 oz cold cooked rice
12 oz water
B. 250 g rice flour
salt
1 1/2 tbsp fish/squid gravy
2. Add in some chopped chives
Filling
150 gm minced pork mixed with 1 tsp corn flour
6 small onions finely sliced
1 tbsp chopped garlic
some light soy sauce and sugar.
Method:
Heat up 4 tbsp of oil. Saute sliced onions until golden brown. Dish up.
Saute chopped garilic until fragrant. Add the minced pork. Cook until dry and then mix in fried onions.
Heat oil for deep frying. Heat the round ladle for a while. Remove. Fill the ladle 1/3 full with the batter and then add the filling. Add some more batter till full.
Deep fry in medium heat till golden brown. If the oil is too hot the skin of the fritters would be dark brown and smoke will fill up your kitchen!!
Your UFO will float beautifully. Have a few good turns a some quality checks. That's the satisfying part of the cooking. Drain well on nice kitchen paper. Serve piping hot.
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