It was one lazy Sunday when my dad brought us to Siburan, which is 17 miles away from Kuching. It is one of the well known towns along the Kuching-Serian road where people stop for food and local produces.
We stopped by this coffee shop for a tea break. Dad wanted to have some "chai kueh" so luck was on our side when we were able to find a parking spot and made a short stop here.
So many food stalls to choose from but we were still full from our breakfast.
Dad ordered few varieties of chai kueh. A stuffed tofu, chai kueh with salted mustard and another chai kueh with salted papaya.
I tasted the salted papaya kueh. Not bad but too salty for me. I like the firm yet tender skin.
My first time tasted a papaya chai kueh. Something different from the normal chai kueh that I used to eat. I never knew chai kuih can be assembled into a triangle-look-alike dumpling. Usually the normal chai kuih is translucent and have plait at the side. I think I just stick with the original kueh, that used mengkuang and beancurd.