Tuesday, November 13th, 2007
Being a Teluk Intanese born and bred, chee cheong fun is quite a staple diet to me. I have never realized that there are different chee cheong funs out there that taste so different from those I always had. Imagine my culture shock the first time I taste chee cheong fun outside my hometown, it was so different, (and so lacking sometimes!) no matter if you are talking about taste, texture or even the temperature.
The two most popular types or variation of chee cheong fun sold in my hometown are these two:
- Chee cheong fun with “liao” with fillings consist of fried dried shrimps (hebii) and sengkuang (turnip is that you?) with sauce and spices. (The one with more dark spots in the picture)
- Chee cheong fun with crunchy fried dried shrimps fillings garnished with chopped spring onions. (The fairer one in the picture)
Both types are fairly popular, with the first variation served with pickled green chilies widely known as what outsiders called the “Teluk Intan Chee Cheong Fun”. Both variations of chee cheong fun is good enough to eat on its own, although taste-wise, the former is more flavourful, whereas the latter is blander.
While I prefer to eat them on its own, different folks have different styles of eating chee cheong fun. Some like to eat their chee cheong fun drizzled with sauce and gravy. Some of the more popular sauces and gravy includes:
- Chilli sauce of hot sauce (lat jiu jeung or lat jeung)
- Sweet sauce (tim jeung)
- Mushroom gravy (tung ku chap)
- Curry gravy (kali chap)
Although I must say that, chee cheong fun with sauce and sprinkled toast sesame seed is mainly consumed for breakfast, whereas for supper, chee cheong fun is eaten as it is.
Although it is not wrong to drizzle sauce onto your midnight supper of chee cheong fun, after so many years of eating chee cheong fun in Teluk Intan, I have this faint idea why this is practiced.
Coming up soon: Teluk Intan Chee Cheong Fun (Part II)
Popularity: 24% [?]
Posted in Eating, Local Delicacies | 3 Comments »
Monday, October 29th, 2007
When you talk about Taiping food, you will definitely hear the most talkabout Taiping charkuetiau! So how does it look? Delicious? Salivating already?
Charkuetiaus aside, these lobaks are must have!
More fried goodies! Fried tofu, fried youtiau, fried spring rolls and fried meat rolls! Yummy yummy!
Salted egg crabs! Sinfully delicious, I tell you!
A soupy bowl of fish head beehoon. After all those flavourful food, it is nice to have something bland.
Pictures above were taken at the food court near Lake Garden during my last food excursion to Taiping. That place was great! Scenic view, good food, peaceful life and a plentiful of rain!
Popularity: 35% [?]
Posted in Eating, Hawker Food | 4 Comments »
Thursday, October 25th, 2007
Every now and then when we drop by Ipoh, we would go to this place for lunch. I am not so familiar with the road, so I just know that this place is behind Ipoh Parade. It took quite awhile for me, my mum and sis to get to this place the other day when we were in Ipoh, due to a premature turn, but that aside, we reach nonetheless.
The wooden double door opens into a dining restaurant of Chinese origin that is heavily influenced by Thai tastebuds. In fact, if you look from the outside, the upper storey of the building is designed to resemble Thai architecture. Sorry, no pics.
Architectures and designs aside, let’s talk about food. We ordered this mango kerabu as appetizer. The crispy dried squid on top makes this kerabu very yummy!
Since it was lunch time, we ordered a few dishes to go with rice. This is their plum sauce tofu. Cubes of crispy fried tofu drizzled with plum sauce and sprinkled with sesame seeds. Very, very crispy!
An appetizing dish of petai and prawn sambal, with additional brinjals.
Crispy chicken in sauce made of garlic, spring onions and chillies. The scent of garlic and onions might be too overpowering for some people, but otherwise they taste great.
Easily the best dish on the table, this basil fish fillet is so refreshing that a fish hater like me keep wolfing them down.
Complimentary dessert of sliced watermelons.
I really have no idea the exact location of this place in Ipoh, but the entrance looks like this, so do check them out if you want to taste some Chinese-Thai fusion food.
Popularity: 17% [?]
Posted in Eating, Thai | No Comments »
Friday, June 29th, 2007
Does it sound vulgar, and borderline crude? Its a snack, silly! And a mighty tasty snack I would add! One of the must buys if you pass by Bidor’s Pun Chun Restaurant.
I forgot the price but when its nice, it doesn’t matter as much, eh? 
A packet contains four shat kek ma squares. They are made of very simple ingredients, actually. Flour, eggs, and molasses made up most of it.
Remember to finish it up as soon as you open up a packet because they taste best while fresh.
Popularity: 18% [?]
Posted in Chinese, Local Delicacies, Snacks | No Comments »
Wednesday, June 20th, 2007
Bidor’s Pun Chun Restaurant is the place where my favourite yam puffs are sold. Crispy on the outside, soft and aromatic yam on the inside, the skin holds delicious fillings of charsiews, not unlike charsiew paus. We made a pit stop to have a quick bite here before entering the highway at Bidor.
This restaurant is also famous for its duck thigh noodles, where the noodles are served in herbal soup topped with a whole duck thigh.
My plate of pig trotter noodles. The noodles are as expected, but it seems like they used the hind legs for the braised trotter dish, and resulting in coarser meat texture which I don’t quite fancy.
Overall, the food was alright, but coming from a person who had this every now and then since I lived so near, the food was just not as good as it was. Business was booming for them, so I think they are not too concerned. Be ready to fork out some money for government tax here as well, even if it is a coffeeshop eating place.
Popularity: 39% [?]
Posted in Eating, Noodles, Snacks | No Comments »
