Tepee

This morning, DH bought me my favorite weekday nasi lemak. I have no doubt that my man is psychic...I didn't even tell him about this thread, and with each day, my craving was getting stronger, and yet, I fought it....until today. My fav weekday nasi lemak is nasi lemak bungkus (bungkus=wrap/packet), with its basic coconut rice, fried peanuts with anchovies, sambal, cucumber and half a hard-boiled egg - all for RM1(27 US cents). Nothing like unhurriedly enjoying your nasi lemak biasa with a cup of Boh tea after all the children have gone to school. Come weekends (binging time here I come!) ...I like nasi lemak with all its works! Trillium has already given a very good picture of nasi lemak, but here's another excellent write-up. Clicky.

Thank you, Aprilmei and Yuki. Your encounters with Poon Choi certainly opened up another dimension of PC for me. It makes much sense that its origins are village feast fare. From my links, I gathered it was a superior dish from the price, and some of the ingredients mentioned. If it were a wet dish (flooded with stock), I would think that one would have trouble discerning each item, as Ben said. However, in the 2nd link, it was mentioned that the dish is somewhat dry, with some stock at the bottom. In the first link, they said it could take several days to cook the separate components, before layering them. Adding that together, I'm imagining each dish unfolding as the dinner progresses. Never did the thought of 'diggers' enter my mind! I must remember that, and assign someone to do the serving...usually, hubby, who's very adept in that department.

I only recently heard of Poon Choy here and scroll down to the 3rd paragraph here. It sounds mighty fascinating - imagine uncovering the dish, layer by layer. I simply must find enough people/an excuse to make a date at Mdm Fong's kitchen. Will report here when I do. I'd love to hear about your experiences.

Forum manager? Should we split this thread into a separate Laksa one? Shiewie....have you tried Suchan Deli's (the one in Section11) Thai Laksa? *dribble, dribble* Real lemak with the right sourness.... Don't go to the franchised one in Subang Parade, though.

Hubby is going to Kuching this week...I asked him to get some Sarawak Laksa paste back. Just sent you the latest Flavours issue; they have the Sarawak Laksa recipe inside. The paste will be properly packed...I'm sure you can get them through customs.

Bean paste in ayam pongteh(a nyonya chicken stew), I love it! Scroll down to the 5th recipe. You can add shiitake mushrooms if you like.

You're welcome, Krista. Sounds like you're doing your homework well! Keep us updated when your schedule is finalized.

OK, OK, so you are crever too! Didn't know that clever and crazy went together. Don't chinese have difficulty with 'r's or is it only in western-produced films? But, honestly, I notice that those who are chinese-educated (at least here) tend to trip over some consonants. The rice vermicelli is blanched, rinsed and stirred with a sauce of light and dark soya sauce, oyster sauce, pepper, the usual. On CKT-off days, I've quite simple tastes.

All this CKT talk is too much. Hubby went out to ta bau (take out) some for me. This is KL's version, with dark soya sauce. Notice the kwai tieu meen. Thought it wouldn't do too much harm (I'm on a diet ) since I haven't had it for a month. Just don't go talking about other high fats food, guys! Pls excuse the crappy pic...I must learn how to use my camera properly.

Ben-sook-sook, you're so crever!

No comment. Don't want to be the proverbial pot. How right you are! Those sifus are really amazing. They hardly lift up their heads because they are so busy filling orders for the lunch crowd but they really know their regulars. I was there 10 years; every time I go to give my order at the pork noodle stall, he takes the words out of my mouth, "gon lo mai fun jue yoke yeun". Try to figure that one out, hz!

The distortion is in the spelling, not my pronunciation. My cantonese, although not as deep as someone from Hong Kong, is pretty correct in tone, due to the many years of following TVB serials. To be as correct as can be, the spelling should be zha. Oh, by the way, I can only bluff my way through Teochew....

Cantonese should have a system of pronunciation like pinyin, no? Very hard to spell. Jue Yau Char is lard cubes lor! Jue = Pig Yau = Oil Char渣= dregs

What a small world! No wonder it looks so familiar. I used to work there too. But that was 8 years ago. Do you frequent the popiah stall too and the pork noodles stall?

Whatever happened to "Tak ada cili, tak ada rasa" [No chili, no taste]? ← Michael! It's funny you know that comment. I've more or less given up on going to Malay eateries with my kids who can't tolerate the heat. I'll give my order as "Tak nak cili/pedas." They'll nod. But the food always come out spicy.

What a coincidence. Seems like you're not the only one who thinks that. Clicky Personally, I haven't eaten enough Thai food to comment. Thai food is on my "Help! Call the fire brigade" heat quotient.

Very. Actually, I just have to give my order as KTM (Kway Teow Meen) and I'll get the mix. Other noodle dishes like Cantonese and Hokkien Fries are also available in all the noodle combos, doesn't make the noodleman's job any easier, but their assistant/apprentice almost always get the order correct. As for your pictures, they are correct. Penang CKT in all its glory.

Tks, Shiewie. Pricking my ears, during the weekend, for explosive sounds....

Krista, do give us the towns you'll be hitting. Although there is a thread on Eateries in Malaysia, the places you're heading may not be covered there. I'll love to meet up with you too....but I can only do so during weekends and school holidays. Would help if you can give us a schedule.

Ditto. I don't seem to detect belacan in CKT either. On another note, I like to order it half flat noodles and half yellow noodles, for texture.

It's too long since I last tasted Penang food. The last time I did was when I was almost 8 months pregnant with DD#2. I ate so much (seafood, laksa, CKT, more seafood, 3 cendol stalls within 2 hours) that there was no space left for baby. She came out 2 days after we returned home, one month early! Sniff, sniff, DH is not keen on taking the whole gang to Penang now, because he gets to go 2 or 3 times a month for work. When he does, he catches the earliest flight in time for breakfast meetings. On interrogation, he spills out that he eats more than 3 dishes of the various goodies for breakfast alone....and we all notice he comes home 5 lbs heavier! So, a note for those who plan to visit Penang....Ipoh...KL...Malaysia...bring clothing 2 sizes bigger! At least my consolation is I do get to go to Ipoh, once or twice a year, solely for the food. The bean sprouts (taugeh) there is out of this world, with the right crunch. Do not get me started on the local biscuits of these 2 towns. Um...Shiewie. Does this make KL look bad, food-wise? I hope not. I suppose if you know the right watering holes, you can get hawker food of comparable standard. But, for variety, KL is THE place to go.

Say, I grew up with that ----- in my school canteen. I think I miss it.

Sue-On, ask your kids. Their vocab.

No, I don't like commercial pandan-flavored mooncakes, mainly because they probably don't purely use pandan juice. Paste and flavorings, which are basically chemical concoctions, are used. These do not enhance the natural fragrance of what little pandan they use, in fact, it drowns with its pungency. Same goes with the color. I don't know which is worse - the moldy look of the uncolored one, or the one with green food coloring added to it? Even there is coloring used, it should be used to show an end-effect which is as natural-looking as possible, no? Same goes with the other flavored mooncakes. Ugh.

What's this I'm hearing? Hz, why don't you hook up with Ben? Sounds like an eating trip in the offing!