Two sets of curry laksa siblings


One of the favourites: Lum Kee’s fragrant and light curry laksa is one of the dishes regularly ordered by its returning customers.

THIS month’s category for The Star People’s Food Awards is curry laksa.

From March 1 to 10, nominate your favourite version of this spicy noodle dish in the Klang Valley and stand a chance to win attractive prizes such as hotel stays and dining vouchers.

Simply visit your favourite eatery or stall, take a photo of the meal you want to feature (photos MUST be your own and not taken from blogs or websites and no less than 1MB in size), write a short introduction about the food and post your nomination on Metro Online Broadcast (MOB) at mob.com.my.

For details on how to nominate, endorse and vote, visit MOB and click the “Foodboard” tab under The Star People’s Food Awards to read the FAQs.

Those who nominate, vote or successfully share a link are automatically entered into a race to win prizes.

Voting will take place from March 15 to 31.

The Star People’s Food Awards is a monthly contest that recognises the best street food in the Klang Valley with rojak buah to be featured next month. This week, MOB features two popular curry laksa eateries.

SISTERS CURRY LAKSA

The busy commercial area of Sea Park in Petaling Jaya is home to a stall said to serve one of the best curry laksa in the city.

Sisters Curry Laksa has been in the business for over 20 years. As the name suggests, it is run by two sisters — Wong Ah Moi, 54, and Wong Kam Chee, 52.

The stall, which operates from Sun Fatt Kee Coffee Shop (next to Maybank) along Jalan SS21/11b does not have a proper sign or name.

Old-timers: Ah Moi (left) and Kam Chee have been selling their famous curry laksa in Sea Park, PJ for over 20 years.
Old-timers: Ah Moi (left) and Kam Chee have been selling their famous curry laksa in Sea Park, PJ for over 20 years.
 

However, one can tell that the sisters take pride in their cooking and achievements from the various newspaper clippings and articles pasted on the front of their stall.

At RM6, a standard bowl of curry laksa here might cost slightly more than at other places, but the portions are generous and they do not skimp on ingredients.

My order of bihun and yellow noodles were served with slices of tender kai si (shredded chicken) and tau foo pok (beancurd), long beans, crunchy and sweet beansprouts as well as large and juicy cockles.

The winning factor was, of course, the curry laksa soup, which was thick and flavourful. It had just the right amount of santan (coconut milk).

“Almost all of our items are prepared fresh daily. We make our own hiong liew (curry paste),” said Kam Chee, adding that lemongrass, onions, dried chillies, garlic and ginger were among the ingredients used.

Old-timers: Ah Moi (left) and Kam Chee have been selling their famous curry laksa in Sea Park, PJ for over 20 years.
Flavourful: Sisters Curry Laksa is famous in PJ, and comes served with a generous portion of noodles, long beans, crunchy beansprouts, tender chicken slices, beancurd and large, juicy cockles.
 

The sisters learnt their cooking skills from their aunts and uncles, who were also in the food business.

“When we were younger, we used to help out at their stalls.

“There is no standard ‘recipe’ - we learnt to make the best version by experimenting.

“We are very hands on with everything, which is why we do not hire foreigners to ensure quality,” said Kam Chee.

Their curry noodles legacy is being carried on by Ah Moi’s son at a shop in Bandar Puteri Puchong.

There is also an option to add beef brisket (RM8), or extra chicken (RM9). Additional cockles cost an extra RM2.

Sisters Curry Laksa operates from 7.30am to 2pm.

“We are closed on days when the coffeeshop is not operating, but it is not fixed,” said Kam Chee, adding that customers can call 012-258 3452

LUM KEE

Lum Kee was also nominated in the asam laksa category.

Now this little stall in Medan Ria, Section 14, Petaling Jaya, is a contender for curry laksa.

The stall in the lower ground floor of the market is run by brothers, Lee Seng Hin, 74 and Lee Wai Lum, 81.

Their have been in business for over 44 years ago and sell asam laksa, mee siam, fish ball soup and curry laksa.

They learnt their cooking skills from their mother.

Working together: For their curry laksa, the brothers Seng Hin (left) and Wai Lum add beancurd puff, beansprouts, short green beans, fish cakes, chicken pieces, prawns and cockles. Extra ingredients like boiled eggs can be added with additional charges.
Working together: For their curry laksa, the brothers Seng Hin (left) and Wai Lum add beancurd puff, beansprouts, short green beans, fish cakes, chicken pieces, prawns and cockles. Extra ingredients like boiled eggs can be added with additional charges.
 

“Our business keeps us busy and active. This way, we won’t be bored at home,” said Seng Hin, adding they buy only the freshest ingredients.

The brothers are so dedicated that have rented a house in Petaling Jaya to be closer to their stall.

The curry laksa served here has fish cakes, taufu pok, bean sprouts, prawns, chicken strips and beans.

Although pleasing to the eyes and aromatic, I found the curry too light and not spicy enough although the prawns were fresh.

Diners can add sambal belacan for more flavour.

A small bowl of curry laksa costs RM5 while a bigger bowl is priced at RM5.50.

Business hours are from 9am to 6pm (Monday to Friday) and 9am to 4pm (Saturday). Tel. 012-394 3928.

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