CHARCOAL FRIED HOKKIEN MEE.

Once in a while my wife and i like to indulge in some oily/cholesterol laden charcoal fried Hokkien mee with a hot pot of Chinese tea to wash it down.

This stall is located in a no name corner coffee shop in Section 17, Petaling Jaya run by Tua Pui who charcoal fried one of the best Hokkien style fried Kway Teow, fat egg noodles, Bee Hoon and Lor Mee while having his fix of a bottle of Guinness stout every now and then.

Forty years ago,Tua Pui was one of the four young cooks of the famous Jackson Hokkien Mee stall in Restoran Lucky in PJ State new town (now RHB) where we used to patronize.

We have been his regulars ever since.

p/s be prepare to wait (30-45 minutes) and sometimes his wife can be quite ignorant!

Charcoal fried Hokkien Kway Teow-with light and dark soy sauce, lean pork, shrimp, Chinese cabbage and deep fried pork lard-the kway teow was chewy, smooth, fragrant, oily and a bit charred-arteries clogging stuff but delicious-Rm6/

Charcoal fried Hokkien fat egg noodle and bee hoon (rice vermicelli)-with light and dark soy sauce, lean pork, shrimp, Choy sam and deep fried pork lard-the combination was perfect with the right amount of gravy reduction-Rm6/

Location: Section 17, Petaling Jaya,
corner coffee shop-beside the open air food court.

CHAR KWAY TEOW-KAMPAR MORNING FOOD COURT.

About ten years ago, there was an old lady, who did what this man does i.e. sat on a small and low home made wooden stool and fried Char Kway Teow that was tasty and delicious on a flat griddle beside a Dim Sum shop, in Kampar, Perak

I wondered whether this guy is related to her?

Recently, we went to the morning Food court situated next to the Kampar wet market for our breakfast of Char Kway Teow.
The nearly half an hour's wait was terrible, the digestive juices in my tummy made it turned and growled !
When it was finally served, the first mouthful taste of it, was worthwhile waiting for!.

The CKT man about to pack a takeaway with a Banana leaf/newspaper wrapper.

Char Kway Teow-Charcoal fried with lots of "wok hei" was not too oily with scrambled egg, finely chopped preserved Radish and garlic, Chinese Chives, crunchy Beansprouts, lard and served on the side was hot and fiery Sambal Belachan (Shrimp paste chillies) and a green Lime-simple and no fuss -one of the very best-Rm2.30/