And yes, Friday’s here before the spurts of cheers, celebrations & camaraderie really set in. And I bet most would be at home now (or live on the scene) cheering their lungs out for the heroes/darlings of Malaysian sports. (Malaysia is in the semi-finals against China for the coveted Thomas Cup)
Though it was still a five-days working week for me, yet I spent the first half of it cooped up on a secluded ‘island’ somewhere on the west coast of Perak (more on this over the weekend), a Wednesday that saw me almost choked with emotions and fits of rage, no thanks to last minute bureaucracy-red tape matters but culminated in a most devil-licious feast at Assam House Restaurant in Medan Gopeng (a post to come soon enough, I promise) and finally a Thursday that saw me hopping around town in a much frantic pace, wondering if all the extensive/meticulous preparations was well-worth the loot?
No frills, unpretentiously packed with flavours, and screamed for our attention.
I don’t, and never doubted the magnificent pulling power of Gu Lou Yuk, or Sweet and Sour Pork. In case you’re still in the dark, Gu Lou Yuk happens to be one of my favourite Chinese ‘chu char’ dish ever since I learned to utilize my (motor)mouth and started to chew.
Okay, slightly exaggerated maybe. But I still vividly remember the times when we placed orders for Gu Lou Yuk almost every single time we dined in Chinese restaurants. Back then, there was the evergreen Wong Koh Kee on “Concubine Lane” (Lorong Panglima) in Ipoh old town, when I first fell in love with that amazingly crunchy pieces (or rather, chunks) of pork first marinated then deep-fried to perfection, before basking the morsels of meat with a sticky and zesty concoction of sauce.
If you like your Gu Lou Yuk with a crunchy texture without much meat, you will fall in love with Koh Kee’s rendition. But if you’re seeking for a meatier version, bursting with flavours and fragrance from the five spice powder (and whatever else) used to marinate the pork prior to being coated with corn flour and subsequently deep-fried, then Ming Feong whips up a plate of Gu Lou Yuk that might just get you on your knees !!! (Begging for more rice lah, don’t think otherwise … ) Read the rest of this entry »