Category: Hawker Food
Chilli Pan Mee
Most of us are familiar with Pan Mee but how many of us have tried Chilli Pan Mee? This spicy variance of the dry Pan Mee, which first started in Kuala Lumpur, has now made its way to Ipoh with stalls offering their own individual version of the dish. The accompanying ingredients for the original [...]
Chicken Feet (Kai Keok)
If you think that only the Chinese eat chicken feet, think again. It is also eaten in Jamaica, Mexico, Peru, the Philippines, Middle East, South Africa and Trinidad. The only edible meat on the feet consists of skin and tendons, mostly cartilage. Because of its gelatinous content, claims have been made about its cosmetic value [...]
Mee Bandung
Mi Bandung or Mee Bandung, is a traditional dish originating from Muar, Johor. The word ‘bandung’ in its name literally translated means “mixed” or “pairs” in Malay. In the case of Mee Bandung, it originally consisted of only noodles and eggs in a thick soup made of a mixture of chilli, onion, spices, shrimp paste and dried shrimp.
Tom Yam Seafood Noodles
It has been said that the most popular dish in Malaysia is the Thai tom yam soup, as you can easily spot a ‘Gerai Tom Yam’ anywhere you go in Malaysia. Thai soups are wonderfully flavoured and are known to be healthy and nourishing, due to its potent combinations of herbs and spices. Easily the [...]
Ipoh White Coffee
Much has been said about Ipoh’s white coffee. Ipoh Echo even did a cover story on it (Issue 99). There are as many preferences as there are places which serve it. For those who are too lazy to venture out for their white coffee, they are spoilt for choice in pre-mixes, be it Ipoh or [...]
Fried Radish Cake (Chau Kueh)
This popular local dish is called chau kok kueh or chau kueh in Cantonese, or char kway kak in Hokkien. The radish cake in this dish is made with finely diced radish mixed with rice flour, which is then steamed to form a cake. When cooked, it is chopped up into little bit-sized squares for frying [...]
Mee Rebus (Revisited)
MEE REBUS is a popular dish in Malaysia. Sweet potato and a dhal mixture is the basic gravy recipe for the boiled noodles which gives it a distinctive flavour and aroma.
Dai Loke Meen
Known also as Mee Hailam or Hokkien Mee, Dai Loke Meen ‘big fat noodles’ is just that – yellow noodles that are fatter than normal and cooked in a thick dark sauce, and served with fantastic sambal belacan. Whether the noodles are round or angular does not make a difference to its taste. Dai Loke [...]
Hong Kong Chee Cheong Fun
Quite like the ever-popular Chee Cheong Fun, the Hong Kong version is made from rice noodles. A thin flat piece is rolled up with a filling of prawns, barbecued pork (char siew) or chicken, and vegetables, or other ingredients. It is served with sweet soy sauce and is sometimes more sweet than savoury. What makes [...]
Nasi Kerabu
Nasi Kerabu is blue rice served with fried salted fish or fried chicken, fried fish, barbecued meat, keropok (fish crackers), budu (fish sauce) and various ulam (raw local vegetable salad). The blue colour for the rice is derived from the Butterfly pea flower. Nasi Kerabu is very popular in the east coast that is, Kelantan [...]
Recent Comments