Motormouth From Ipoh – Asian Food & Travel Blog

“Enough with the posts with crazy-loads of photos already!!!!”

Are you tearing your hair out, wondering what’s gotten into Motormouth lately, with consecutive travelling posts, food and sights from my hometown of Ipoh, and leaving no stones unturned with every writeup (Read : DAMN long-breath aka ‘cheong hei’ aka non-stop ramblings)?

Yeah, blame it on the procrastination. The haphazard drafting of posts without a proper chronological archiving or geographical border. But then again …. that’s part of the charm when anticipating random ‘garbage’ from this glutton anyway, right? 🙂

The future in the making; a small ‘tauke’ (boss) learning the ropes, and the bloggers in action. And no, this was not an invited review.

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The branch of the famous Chan Sow Lin Steamed Fish Head; this one being the tomyam variety with a tantalizing kick from the addition of tom yam paste into the gravy, complemented to a tee with the abundance of vegetables.

And after a seriously long hiatus from food reviews covering this part of the Malaysia (KL/PJ, I mean), let’s get back on track. Though by the time this is published, I am already halfway (how I wish I can say round the globe …) round the horizontal axis of Malaysia. Yup, this should be on my last day in Sabah; and there goes my lovely weekend. (Update : This was supposed to be scheduled  for publishing earlier today, but did not manage to finish the post before departure. I am home now, picking up the pieces …. home sweet home, or post-holiday blues?)

Anyway, high chance of owing to the aging process, I find myself craving for foods that I found yucky/unpalatable/disgusting back when I was a teenager. For instance? Bitter gourd and now, fish heads.

No, by fish heads, I don’t mean those crunchy pieces of unrecognizable morsels you will find scrumptious and irresistible dunked in a milky broth with rice noodles infused with flavours from tomatoes and pickled greens (ie : Fish Head Noodles)

By fish heads, I meant REALLY gross-looking stuff (okay, so they’re still fish, essentially) steamed to perfection; whereby you usually get to choose what type of sauce you wish to steam the fish head together with.

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