Stir fried egg noodles (bee hoon or Keow Teow) in special sweet and spicy tomato/potato gravy over charcoal fire, and topped with prawn fritters and freshly chopped spring onion. This is a definitively South Indian Muslim dish. For the lovers of spicy and savory dish.
Blanched egg noodles garnished with slices of prawn fritters, cuttlefish and potato and covered with special peanut, sweet and spicy tomato/potato gravy. Another South Indian Muslim dish.
Blanched yellow egg noodles with bean sprouts in spicy, rich and creamy coconut milk chicken curry with toppings of shrimp, cuttlefish, dried toupok, long beans, cockles and pig’s blood turd. For those who prefer the spiciness to explode in one’s palate, then just add the red chilli shrimp paste (sambal belacan). This is not for those who prefer the light and less creamy Penang white curry version. An old recipe and only one of its kinds in SP.
A refreshing icy cool dessert “Cendol” a very popular local delight. The mere mention of the word Cendol would fire all piston at the salivary glands. Cendol is essentially pre-cooked pandan/vanilla fragrant flavored short rice noodles. It is complimented with red kidney beans and topped in a mountain of ice shavings then drenched in fresh creamy coconut milk and sweet palm sugar syrup. The taste of cold creamy sweet with a tad of saltiness dessert is just heavenly especially during hot days. For those who prefer the less sweet Cendol, just inform the vendor to go easy on the palm syrup. This stall opens daily weather permitting from 10am-2pm. Another equally good Cendol stall further down the street near the bus station operates from 1pm-5pm. Both operate like SP’s Cendol tag team.
Blanched yellow egg noodles (beehoon or mixed) topped with blanched pork slices and soy sauce stewed duck eggs (hard boiled & quartered) and drenched in thick starchy brownish 5-spice flavoured broth. Sprinkle some fried shallots before serving with plain chilli paste and chopped garlic/vinegar sauce. A common folk’s shark fin soup; cheap, good, delicious and definitely shark friendly fare. This is a must try for those who prefer the more subdued taste of the aromatic 5-spice powder. Current stall owner took over from Uncle Teik Lee, SP’s Lor Mee pioneer who has recently retired. Uncle Teik Lee started off at Tai Teong Coffeeshop when my dad was running the coffeeshop during the late 60’s.
Blanched springy egg noodles, rinsed in cool water and drained, before tossing in dark soy sauce (and must include lard) and topping with char siew, pork or shrimp wanton, choy sum and pickled green chilli. For those sambal die-hards, you can request for it when ordering. Some attest that the noodles taste better without the dark soy sauce to enjoy the true & original delicate taste of the egg noodles. Northerners prefer their wantan mee tossed in light or dark soy sauce and not tomato sauce as in the South. Queue numbers mean just be prepared to wait 30-45 minutes. Surprisingly, I heard about this stall from a Singaporean friend when I mentioned in passing my hometown, “SP got damn solid Wantan Mee, the one with numbers”. Lol.
Boiled handmade rice cakes topped with stewed pre-fried pig’s skin (rind or crackling) with additional toppings of soya sauce braised eggs and duck slices to enhance the experience. A dash of pepper and fried chopped garlic, and the Kueh Chap is ready to be served. A deliciously simple and healthily collagen-packed breakfast, Used to be a poor man’s breakfast but today a delicacy for early risers. Yes, be early for the stall usually closes before 9.30 AM. A uniquely SP Kueh Chap found no where else, a “Die Also Must Eat” breakfast in SP.
Blanched flat keow teow and bean sprouts (ice cooled) topped with poached beef slices, tripe, tendon and intestines in beefy soup flavored with a touch of soya sauce, pepper and garlic oil. Don’t forget to add chopped fresh parsley. A simple recipe most likely imported from Vietnam and adapted over 70 years to local taste. It is the only one in SP, and all said, absolutely delicious. Recommended time around 2-3 pm when the broth is fully infused with the wholesome goodness beefy flavor. Another “Die Also Must Eat” fare if you are in SP.
Blanched homemade egg noodles with bean sprouts, topped with slices of fish cake and char siew with a little soup and a dash of pepper and garlic oil. An unassumingly simple, mildly flavored and delicately bland dish found only in SP. Mention “Ah Nam” mee to any in SP, you will never be directed to a wrong stall for there is but only one in the whole town, many say even the whole country. The egg noodles are freshly kneaded daily sufficient for the day’s servings, never kept overnight. A DAME (Die Also Must Eat) simply delicious noodle in SP where you can enjoy the plain goodness of wheat flour flavoured with eggs without the alkaline taste of preservative, DAME good!
Saito fish balls or cakes are made from its namesake fish or Wolf Herring (Ikan Parang) where the fish flesh is deboned (scrapped off using a metal spoon in the old days) from the fresh catch of the day and minced never chopped before mixing with flour and salt. The mixture is then whipped into a firm paste from which fish balls or cakes are spooned or formed and boiled to pre-cook. These fish balls or cakes are cooked in piping hot boiling soup (they float when cooked) before serving with a sprinkling of chopped spring onions and a dash of soya sauce & garlic oil, into a bouncy springy delicious fare.
Pre-fried flat rice cakes (Tua Pan or large keow teow) over medium fire, preferably charcoal fire with a dash of black sweet soya sauce to give it a smoky burnt taste before being drenched in slightly corn flour starchy soya sauce broth stir fried with lard, eggs, pork or fish slices, prawns and choy sum. Re-heat after letting the broth soaked into the Tua Pan overnight would be another equally scrumptious way to enjoy a plate of Tua Pan. One of my all time favorites or die also must eat type.
ongtkhow 