Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste

It is said that Mi Kolok was brought in by the Chinese communities who migrated to Sarawak. Thus, this dish is abundantly served in Chinese food outlets. Other references include Mi Kolok in Malay, Kampua in Chinese, and Mi Rangkai/Kering in the Iban language. Basically this dish uses Yee Mee or dried mi served with slices of braised beef or chicken with its soup and sambal (hot chili paste). To prepare the gravy braise the beef or chicken till tender with soup condiments, salt and an adequate amount of water. Then slice the meat when cooked. Put aside the gravy as it can be reheated and water be added in when the amount has reduced. For the sambal grind some chilies with garlic then mix with sweet soy sauce and the juice of musk lime. Braise the noodle with a little salt till soft then drain. Heat a little oil, fry the sliced garlic till crispy then remove. Fry the drained noodle using the garlic’s oil remnant, then enhance with vinegar, fish sauce or soy sauce and salt. Remove and put aside. Fry the sliced meat, add in thick soy sauce, sweet soy sauce, black pepper powder and salt. Blend well then remove. To serve put the noodle into a serving dish and mix with a little of the sambal. Add in the fried sliced meat, fried garlic and garnish with sliced spring onion. Put aside a bowl of the gravy garnished with celery leaves for the soup.