Motormouth From Ipoh – Malaysian Food & Travel

Sambal Petai – A wonderful creation but why the notorious reputation?

Back in Ipoh!!!

At times the craving can be so strong … I’d do whatever to get it fixed.

In this case, I was literally dreaming of petai. Yup, those repulsively stinky beans from hanging pods; best cooked in a spicy sambal belacan paste, paired with plump/succulent prawns and usually requiring copious amount of mouthwash to rid the after-effect.

The realization that I have not been having my regular fix of petai hit me on one of the evenings in KL. The sight of a mouthwatering pile of crunchy green beans cooked in a stark red chili paste infused with an equally pungent shrimp paste (belacan) was inviting, to say the least.

So strong was the craving that the first thing that struck my mind upon arriving in Ipoh this morning …. was petai.

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There was once in my post somewhere when I wrote about good Tung Poh Yuk (Braised Fatty Pork Belly with Soy Sauce)in Ipoh, and how I could not forget the nearly melt-in-mouth experience back at Bee Gaik. So imagine the gleeful look on my face when I glanced around and saw the other customers surrounding our table at Top Wok Seafood Restaurant, all blissfully wiping their gravy off the same dish with the complimentary portions of fried mantou bun.

Half fat, half lean. Only with a much, much more gelatinous layer of fat that is both smooth and has an extremely soft texture; Tung Poh Yuk (RM16/USD4.80)

Top Wok Seafood Restaurant is situated in Taman Ipoh Boulevard Timur (Boulevard East Garden?), an area densely populated by a majority of Chinese residents, en route to Tambun from Ipoh Garden East. For the specific directions, jump to the end of the post …. Read the rest of this entry »