Tuesday, March 25th, 2008
Dark soy sauce yellow noodles and rat noodles. Er, its a direct translation of “kon lo lou shue fan mien”, noodles with a generous amount of dark soy sauce, with curry oil on top. My favourite breakfast in Teluk Intan! I always lament that noodles in Melaka lack that healthy dark colour, and curry oil seems to be nonexistent. 
Braised chicken feet with dark so sauce, again. Mum’s dish, I only helped myself with the gravy because I don’t know how to eat this thing.
Popularity: 40% [?]
Posted in Breakfast, Eating, Noodles | No Comments »
Friday, March 21st, 2008
What is the best thing about going back hometown? Well, the food of course! Nothing beats having familiar, comfort food with the family.
Steamed fish with light soy sauce and oil! About the only way I eat fish aside from those Japanese-y cooking. I really, really like fish served this way. I only had this when I am back in hometown in
this restaurant, as they serve the best steamed fish in town.
Stirfried beans and brinjals in sambal udang. Delish!
Unshelled mantis prawns, which is not much of a looker but tasted terrific.
Juicy, succulent mantis prawns! Beats those peeled and deep fried mantis prawn dishes any day.
Popularity: 52% [?]
Posted in Chinese, Eating, Fish, Seafood | No Comments »
Friday, February 15th, 2008
On one hot afternoon a day or so before the Chinese New Year eve:
Me: Dad. Go buy lunch.
Dad: Ok.
Almost an hour later:
Dad: Girl, this is the best pau in Teluk Intan, do you know where I bought them?
Me: Wow! The pau from the wooden shack near the river jetty. You brave the traffic jam all the way to town just to buy a few paus? That’s crazy! You could’ve just buy something else nearby!!!
Dad: Yeah, it doesn’t matter, as long as you blog about my favourite pau.
Me: Gee! You could’ve bought them any other day, but thanks anyway! 
Undoubtedly one of the best paus, (steamed dumplings with sweet or savoury fillings) in Teluk Intan, the history of this humble wooden shack near the river jetty was stretch back to the good old days when my dad was young. Back then, the paus were handmade.
Their choi pau, or chai pau, or vegetable dumplings are must eats! They sell like hot cakes on a hot afternoon.
Kaya (coconut jam) pau.
Kacang pau.
Equally tasty are their sweet paus. The amount of sweet fillings in the pau is just nice, not too much like those mass produced paus sold elsewhere, where I just had to dig out the sweet goopey fillings and throw them away. Notice the texture of the pau? They are very soft and fluffy. The paus are leavened properly, thus the fluffiness could be seen.
Ahemz. Foodie jargons aside, I just love this pau and so does most of the folks in my hometown. They usually start selling around noon and the paus sell off quickly, so be early, especially if you want to get the vegetable paus. The shack is situated along Jalan Wah Keng Jooi and if you dine in, you can enjoy the scenic view of the river while eating your paus.
Popularity: 31% [?]
Posted in Chinese, Eating, Snacks | 2 Comments »
Monday, November 19th, 2007
It has been awhile since I updated this blog, because I went back hometown for my cousin’s wedding dinner and came back with some decent photos. Will take some time to edit, so in the meantime let’s talk about salted chickens!
If you are visiting Ipoh town, don’t miss this delicious salted chicken from Restoran Aun Kheng Lim! Despite the self proclaimed restaurant status, this place does not cater for dine in, so you can only takeaway a box of salted chicken and be on your way.
Basically these huge vats fills the whole place, leaving some walking space and places to put the boxes.
What’s in the vat? Chickens stuffed with some herbs and wrapped with baking paper, salt and more salt of course!
You tell him, and he will pick a chick for you!
With so many delicious food to choose from in Ipoh, most of the time I will be stuffed full come departure. Fortunately, I can still bring back the takeaway salted chicken from Aung Kheng Lim to devour before leaving this food haven. I usually buy them back for own consumption or as gifts. After all, they come in nice boxes and taste great!
P/S: I even keep the carcass to use them as stock for making congee like what I did with the roast chicken leftovers the next day!
Popularity: 24% [?]
Posted in Chicken, Eating, Local Delicacies | 4 Comments »
Thursday, November 15th, 2007
Do read the first part of Teluk Intan Chee Cheong Fun (Part I) first k?
Your tasty chee cheong, no matter where you eat them all over Teluk Intan, will most likely come from one of the handful chee cheong fun factory that looks like the above.
All factories (or restaurants selling chee cheong fun that also owns this piece of machinery) start making the chee cheong fun mostly in the evening, and out of three places making freshly steamed chee cheong fun, two of them serves dine in customers, whereas the most popular of the trio only cater for takeaway. (no drive thru!)
The modus operandi of this chee cheong fun business is, the factories will start making the chee cheong funs throughout the night, and these factories supplies chee cheong funs for the whole Teluk Intan. These chee cheong funs are delivered to the sellers in rectangular stainless steel boxes, which can be seen at all chee cheong fun sellers, if you look close enough. So, it doesn’t matter which coffeeshop or hawker stall you had your chee cheong fun for breakfast, chances are that, they come from the same factory, and the only difference would be the sauce that the vendor pour on it.
The chee cheong fun wrapped in newspaper is bought at Liew Kee in Jalan Hill, the most popular chee cheong fun supplier in Teluk Intan. Chee cheong funs are best eaten hot, as the white skin will give you the melt-in-your-mouth sensation whereas the fillings explode with every chew, leaving a myriad of salty, tangy and crunchy aftertaste in your mouth. Yeah, pretty much like that. Steaming hot chee cheong funs are mostly sold wrapped in newspaper. Weird eh?
Eating cold chee cheong fun for breakfast, however, is a different affair altogether. Because the chee cheong fun is already cold, the fluffy, white skin hardens, and the fillings soften. Even if the taste is still there, the texture is sorely lacking, and therefore, most breakfast chee cheong fun vendors drench the chee cheong fun with your choice of sauce before serving.
So, sometimes when visitors drop by Teluk Intan in midday to find chee cheong fun, they will most likely end up with chee cheong funs made the night before, and they will go home, not knowing how the chee cheong fun should taste and proclaim them nothing special.
I would say, if you have the time, try the chee cheong fun at night and you will get the right stuff. Better yet, you can watch the whole process of making chee cheong fun if you are going to eat at one of the places with the huge steaming machine complete with rollers.
You can get steaming hot chee cheong funs from these places at night:
- Liew Kee at Jalan Hill (a small lane that joins Jalan Pasar and Jalan Bedamar)
- Tuck Kee at Jalan Sultan Abdullah (same row as Hoover hotel & restaurant)
- Sam Siu Yeh at Jalan Sultan Abdullah (same row as Sze Chuan restaurant)
Whoa! That is a long entry talking bout my hometown’s chee cheong fun! I hope you find it useful.
Update: earl-ku wrote an interesting post on the chee cheong fun as well, and he even got their number. Just in case you want a preorder, call them at 012-5088812.
Popularity: 43% [?]
Posted in Eating, Local Delicacies | 6 Comments »
