Motormouth From Ipoh – Asian Food & Travel Blog

Seated on a stool, at such a low height; will this affect the amount of ‘wok hei’ or strength and passion that goes into a plate of Char Koay Teow? Highly doubtful. Given the usually 30 minutes or more wait.

Friday in a Flash. This week started slow, then picked up halfway through. Yesterday we were down to Kampar, en route to Teluk Intan and subsequently Hutan Melintang. If you knew two out of the three places mentioned above, I don’t blame you. Why oh why does Hutan Melintang sound so familiar?

A case of me and my bad mouth, perhaps? Refer to the previous rants on the prawns of Tanjung Piandang and you’ll understand why. Since I only have myself to blame, I relented and embarked on this journey …. Read the rest of this entry »

In the spirit of writing stuff as soon as I remember to, I am penning this article down for the benefit of claypot chicken rice lovers here in Ipoh. Now if that sounds noble enough … then good. For I am not exactly a fan of the aforementioned classic Chinese rice dish where the rice would be cooked in a claypot (usually with enough layers of hardened crust left on purpose – for the charred aroma, of course) over charcoal-fuelled fire fanned by persistent cooks. Then the necessary ingredients like marinated chicken, waxed sausages and bits of salted fish to be added just before the cooking process is complete.

This ‘SMALL’ portion for only RM5.50/USD1.70. No, never a typo. And you’re not hallucinating either.

I do admit that GOOD claypot chicken rice is hard to come by nowadays. More often than not we get either mediocre quality of marinated (or lack thereof) chicken, the omission of salted fish, or worst of all ….. the rice being cooked to the wrong consistency. Nobody likes mushy/overcooked rice, or hardened uncooked grains fit for pecking by a bird or ironically in this case; a chicken.

So where exactly did K10; possibly Ipoh’s most famous brand of claypot chicken rice gone wrong?

Read the rest of this entry »

Talk about Satay, those sticks of timeless grilled marinated and skewered meats (epitome of Malaysian Street Food?) and almost instantaneously the term Kajang Satay pops up in the conversation. It’s inevitable. You can argue about how famous your favourite ‘warung sate‘ (satay stall) in your neighbourhood might be, crowded from day ’til night or round the clock, but the appeal of Kajang Satay has never waned amidst the many emulators, imitators and wannabes.

The many varieties of Satay served on a plate, @ Nyok Lan Kajang Satay in Restoran Malaysia, Kajang.

First up, where in the world is Kajang you are wondering? (If let’s say, you’re not a local or plain ignorant or simply detested Geography lessons back in your school days) Kajang is a city in the eastern part of Selangor, about 20km or so from the capital of Malaysia; Kuala Lumpur. And unabashedly, I have to admit that this was my FIRST excursion down to this city slightly away from the tourist trail. Nearby towns include Semenyih and Bangi. If those sound even more foreign to you, I don’t blame you.

Anyway, Haji Samuri is THE undisputed brand of Kajang Satay; with close to 20 outlets all over Malaysia now. The number is constantly on the rise, with new chains opening up in the other states.

My experience with Sate Kajang Haji Samuri ranged from absolutely delicious (the R&R Kinrara outlet back in 2006 or so) to downright abysmal (the one in Bukit Tinggi, Klang). Commercialization breeds success and fame, but when the quality of the satay is compromised in a way that affects a customer’s satisfaction, it’s hard to restore my faith in their food again.

So why oh why am I still raving, salivating and recommending Kajang Satay again? For I believe, this outlet named Nyok Lan Kajang Satay @ Restoran Malaysia is definitely worth a try; no matter you’re a satay lover or not. Read on to find out why ….. Read the rest of this entry »

The traditional no-frills Char Kuey Teow (also better known as simply Chau Fun in Ipoh) with loads of wriggly bean sprouts, gorgeously-golden eggs, and plump prawns seated atop.

So here’s a post that is exactly one year overdue. More than a year actually, for I read Jason‘s account of the same breakfast; which was posted in July of 2009! That was even before I got infected with this dotcom mania. Imagine the might of procrastination. 😉

Anyway, Menglembu is one of the main township in Ipoh of Perak, that is also widely-acknowledged as the birthplace of crunchy, tasty groundnuts with shells intact, but yet with a roasted, smoky flavour. The term “Menglembu groundnuts” it seems, originated from the fact that a local resident named Mr Lee discovered this technique of processing the groundnuts way back in the 1940’s, and the name has been used since to describe this particular method of production; not necessarily indicating that Menglembu has a groundnut plantation or even houses the production companies. Here’s a brief history from PAGODA brand and the particularly interesting method of producing the tasty snacks.

Two most prominent brands of Menglembu groundnuts are Pagoda and Ngan Yin, also known as “Kacang Cap Tangan” with the signature thumb’s up logo.

Read on to find out more about our breakfast at the morning market, and the famous (for a variety of reasons) Wantan Mee at the “Wai Sek Kai” (Glutton Street) at night ….. Read the rest of this entry »

Hong Kee Mah Chee operates at an almost hidden stall tucked under some shady trees and parked in front of a house, pardon me, their house on Jalan Queen in Pasir Pinji.

This friendly lady attended to my endless barrage of queries (typical lah …. curiosity can kill a feline, but cannot dent the spirits of MM), all the while swiftly pinching away at the starchy dough that sat in the mysterious hollow contraption resembling a flower pot.

“She takes mah money … Well I’m in need … Yeah, she’s a trifling friend indeed. For she’s a GOLD DIGGER … way over time. That digs on me.” 🙂

For more than 30 years, she has been the talk of the town, so to speak. When it comes to  Mah Chee or Mua Chee in Ipoh, instantly the name Hong Kee (actually it’s “Fong Kee” in Cantonese, thanks to Jason who can read Chinese better than me) springs to mind.

She took over this stall from her father (the Sith Lord himself; picture at the end of this post … sit still, people!) whom in turn started this Mua Chee and Fa Sang Woo (Sweet Peanut Broth) business way back over half a century ago. But he was peddling his stall around back then, not merely operating from a stagnant, fixed position according to this lady ….. Read the rest of this entry »

Yoon Kee @ Stall No 23 – This is also Ipoh’s most beloved superstar; Dato’ Michelle Yeoh’s favourite!

Perseverance pays off handsomely. That’s exactly what the elderly have always tried to instill in the raw, naive mind of a young one’s.

Medan Selera Stadium (a popular hawker food centre) in Ipoh is a stretch of food stalls that operate almost round the clock, numbering around 60 stalls if I’m not mistaken. But don’t get the wrong idea. The stalls open intermittently; some during daytime while the others open from evening until late night. Not sure if there is any stall that stays open until wee hours of the morning, but I don’t cast my doubt on this issue.

Come weekends, public holidays, or when there’s a football match at the stadium, you’ll bear witness to throngs of people swarming the stalls, hoping for some midnight snacks and a cup of “teh tarik”.

Yoon Kee’s Chicken Rice – Smooth, poached chicken (without the gory, bloody bits, thankfully!) with ‘oily’ rice and the compulsory pounded garlic/ginger with chili sauce.

Time and again, the purposed outings to Medan Selera Stadium Ipoh ended up in disappointment. Either the stalls were not opened on that particular day, or we ended up losing sight of what to eat and ended up somewhere else for dinner.

Things got a little easier during lunch hour, for we’re still fans of Sri Asoka Corner’s (Stall No 19) banana leaf curry rice (BLR), and Thillai Stall (Stall No 25) which is located a few cubicles away from Sri Asoka’s,  and also rather famous for their BLR. Plus, Thillai also serves deep-fried crispy bitter gourd !!!

So why was I so adamant on trying Yoon Kee’s Bean Sprouts Chicken, a 21 years old ‘lau zhi hau’ (old and trusted brand)? …… Read the rest of this entry »

Campbell Street – The most beautiful street of Georgetown, personally. Take a stroll, and immerse yourself in the unbeatable heritage quality and charm.

Why Penang food all of a sudden?! No reason in particular. But this Sunday brought back memories from last year, when I intended to have my breakfast at Toh Soon Cafe on a beautiful Sunday morning, but the place was closed, ironically.

Toh Soon Cafe looks more like a rundown shack; pardon the lack of a proper description, as the eatery looks more like a stall sandwiched between the colonial structures of Campbell Street.

Not the most savoury of sight, to be eating your breakfast at a congested backlane next to the drain? You’re so wrong. Just look at the crowd ……

A famous breakfast haunt amongst the locals, tourists and shutterbugs alike; Toh Soon prides on their charcoal-toasted bread with own-produced kaya (creamy egg jam with a whiff of coconut milk), half-boiled eggs served in a transparent plastic cup, and a cup of coffee or tea to complete the experience. What sets them apart from the other toast-and-eggs coffee shop is how they literally “get down to business” and painstakingly watch over the bread over charcoal fire …… Read the rest of this entry »