The tangy, tomato-based gravy graciously slathered upon the piece of meat (chicken, pork, beef or fish) prior coated with an egg batter and then deep-fried, topped with boiled peas and onions, with a compulsory side of pan-fried cubed potatoes. This … is the epitome of one traditional Hainanese chop.
Being a Hainanese descendant myself, many people have expected me to be;
1) Being able to whip up a storm whenever and wherever, since our ancestors were supposed to be magnificent cooks, AND
2) Literally having the ‘winds’ inside the head; stereotyped as a person with an extremely moody temperament; close to churning out whirlwinds and tornadoes at the slightest point of irritation. (loosely translated to ‘Hoi Lam Ting’ … )
Then again, I can assure you that I am none of the above. But developing a strong penchant for culinary excellence and at times swayed by winds of changes that might have overwhelmed the basic sense of judgment, I may just be revealing my true colours beneath.
This, my dear readers, is a story of one classic Hainanese kopitiam in Ipoh; a rarity in this era of booming commercialization. Read the rest of this entry »