Sunday October 25, 2009

Yummy carrot cake


Char Kway Kak

Pushcart outside Seow Fong Lye Cafe 94C, Macalister Lane.

Open 7.30am-1pm. Days off not fixed.

This is the famous char kway kak on Macalister Lane, and it has been here for over 40 years. Eoh Guat Lan has taken over the helm from her father.

The normal version of kway kak (carrot cake) has a rough texture, but the version here is almost silky-smooth; Eoh makes it from a combination of rice and corn flour. The steamed cakes are then broken into pieces before being fried in a huge flat wok.

The appeal here is in its simplicity. Eoh only uses chai poh (preserved radish), dark soy sauce, chilli sauce, bean sprouts, kuchai (chives) and eggs when frying the moist, non-oily kway kak.

There is usually a queue at the push cart.


Chicken Rice

Nanking Restaurant

36, Jalan USJ10/1, Taipan, Subang Jaya. Open 11am-8pm.

The chicken rice here is one of the best around. The rice is very flavourful, fragrant, moist and fluffy. Cooked in chicken stock with a little margarine, the rice is served with steamed or roasted chicken.

There is also good roast pork, char siew and home-made sausages (cheung). The roast pork has a crispy skin and the char siew has a caramel-like coating; the chilli sauce is a bit of a let-down.

Another attraction here is the chai buay, a hot and sour soup made from leftover meat and bones, dried chillies and mustard green.

Nanking has a wide variety of hawker food such as bak kut teh; at night there are Hokkien fried noodles and Cantonese fried hor fun (rice noodles).


Old Klang Road area

Fried Pan Mee

Lucy’s Stall

341, Jalan Selesa Satu, Taman Gembira (off Jalan Kuchai Lama)

Tel: 012-223 9310. Open 5am-5pm. Closed on Wednesdays.

Lucy Kok serves a unique version of fried pan mee, along with the soup and dry versions. The pork slices, intestines, sliced fish balls, shredded white cabbage, and pan mee are first cooked in an ikan

bilis (anchovies) broth, then fried with a dash of dark soy sauce and sayur manis (star gooseberry) leaves topped with crunchy ikan bilis. The result is infused with the breath of the wok, and served with her special sambal belacan - which is available by the bottle. The home-made sui kow - in soup or pan-fried - are deliciously plump dumplings filled with chopped carrots, wood-ear fungus and minced meat.


Chee Cheong Fun & Kaya

Stall in Jalan Petaling

(The corner shop opposite Hong Leong Bank). Open 7am-4.30pm. Days off not fixed.

Head here for some good old-fashioned, fuss-free chee cheong fun (rice rolls) topped with sliced spring onions. The silky-smooth rolls are served with a sweet or a spicy sauce but some regulars prefer to eat the rice rolls with just a dash of soy sauce and sesame seeds.

Fong Swee Kim has taken on the 60-year-old business after learning the trade from her in-laws. She makes the flat rice noodles twice a day to ensure freshness.

Don’t write off the cups of kaya (coconut jam) in a box at the front of the shop - the kaya is very good, buttery and smooth, and not overly sweet. It does not keep well and should be consumed within 10 days of purchase - which is really not difficult at all.


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