the most famous DBN shop in Sibu is Hing Huong, in a back alley , between shop lots along Blacksmith Road. This shop has seen three generations of DBN family.
Diang Bian Hu (for 2 persons)
The Rice Sheets:
100 g rice flour
130 ml water
--mix the flour and water until smooth. The batter should coat your metal spoon briefly before sliding off.
SOUP:
100g minced pork marinaded with white pepper, salt & cornflour
a small handful of golden needles or jing jen/kim jim, soaked ; hard parts (the petiole) removed ; knotted (so you won't choke)
a small handful of wood ears, soaked and cleaned
6 to 8 (home-made) fishballs
a small dried squid (soaked and sliced into thin strips)
1/2 T small red onions, sliced
1/2 T garlic, chopped
1 t fine ginger strips (optional)
3 1/2 cups stock (or use plain water or chicken granules)
seasoning: a dash of Sarawak white pepper, a must
1/2 t salt
1/2 t chicken granules (restaurants use msg, which is really the same)
a splash of sesame oil
2 splashes (2 t) of fish sauce
2 T shao xin or Foochow wine
garnish: fried crispy onions (chop the shallots finely ,fry in oil) and spring onions
serve with: vinegar and chili sauce
Notes : soak the dried squid in 2 cups of water + 1 T bicarb of soda for at least 12 hours or more. Clean and cut into 1/2 cm strips. Prepared dried squid from the market is not recommended as it is flavorless.
Method:
1. Prepare the soup.
2. One you are ready to serve your family, prepare the wok/kuali, place one bowl of the prepared soup in the kuali, and bring to the boil. Pour enough rice batter on the side of the wok, let it become dry, and cooked. Scrape in large pieces into the boiling soup.
3. Serve individually to prevent the dian biang ngu from becoming mushy.
(However if you are in a hurry and don't wish to make the batter yourself, get a packet of the dry imported rice sheets from the supermarket)
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