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Malaysian Food Blog, Travel, Diving & More

Monthly Archives / July 2020

Since Covid-19 season is still not over, cooking at home remains a feature even though dining out is slowly becoming an option due to the slight relaxation of government movement control order. The latest ingredient I got to experiment was this bag of frozen oysters.

I was initially looking for some recipes for Taiwanese style oyster mee suah, but at the end decided to invent one of my own with the inspiration from the awesome lala meehun at Lai Foong kopitiam which I sorely missed.

oyster mee suah recipe

There isn’t exactly an official name for this dish, I’d simply call it my oyster mee suah. A surprisingly simple recipe that you can make at home with ingredients you probably already have in the pantry.

Ingredients for 2 bowls:

  • 2 tablespoon sesame oil
  • 6-8 bulb garlic, smashed
  • 1 inch ginger, sliced
  • 12-18 pieces of oysters (the more the merrier)
  • 3 bunches of mee suah
  • 3 tablespoon rice wine
  • salt/soya sauce to taste
  • chicken bullion (1 cube), or chicken stock
  • cilantro (optional)

oyster mee suah recipe 2

Cooking Instructions:

  • heat up sesame oil, then saute garlic and ginger till fragrant
  • add water and chicken bullion, bring to boil (optionally use chicken stock)
  • add mee suah, cook for 2 mins
  • add oyster, cook for 1 min,  add xiao xing rice wine at last
  • Salt n pepper to taste too
  • Top up with some cilantro
  • You can add an egg as well

Pretty simple dish isn’t it? Love the spiciness from ginger, if you want it spicy, add some cilipadi too!

When I was growing up in Penang, I remember there was a period of time where we’d head go grandm’s over the weekends and more often than not, having Hokkien Char for breakfast at the old shack right outside Weld Quay. That was how I developed a taste for this particular dish.

Ai Jiak Penang Food, PJ Seapark
Ai Jiak Penang Food, PJ Seapark

Hokkien Char (福建炒) simply meant Hokkien style fried noodle in Penang. While sharing almost similar name as Hokkien Mee in KL, the two dishes are quite different from each other.

While KL’s favorite comes with thick, fat noodle drench in very dark sauce, Penang’s style is quite a lot lighter and usually done with yellow noodle and meehun. Additionally, the Hokkien Char sambal is often a lot hotter and less mushy.

Back to Ai Jiak Penang Food restaurant.

I’ve actually heard about this place when it was situated in the old location at the Chung Ling Alumni Association in Jalan Utara, KL (fun fact, I am from the same school), the restaurant has since moved to Seapark, directly opposite Public Bank.

The restaurant offers a few Penang classic dishes to go with rice, such as asam fish head, curry chicken, pineapple curry prawns, pork trotter vinegar, sambal petai prawns, and so forth.

Additionally, they also offer single serving dishes such as asam laksa, chee cheong fun, herbal chicken meesuah,  and what I came here for – Hokkien char!

Penang style "Hokkien Char"
Penang style “Hokkien Char”

So is their Hokkien Char any good?

The answer is a resounding yes! To be perfectly honest, if you didn’t grow up having Hokkien Char, it may not be a dish that speaks to you, but if you love spicy sambal and a dish of fried noodle that’s not overly strong or starchy, you may want to give this a try.

ai jiak penang food map

ai jiak menu (1) ai jiak menu (2)

Address:
Ai Jiak Penang Food
9, Jalan 21/12, Sea Park,
46300 Petaling Jaya, Selangor
GPS:
Tel: +6 011 2778 8428

It is a bit of a custom to bring back some food whenever you travel, right? And none better than those type that can be kept for a week or three before consuming, when it comes to Ipoh, the default for such item would be these Ching Han Guan pork floss biscuits.

Chin Han Guan biscuit shop, Ipoh
Ching Han Guan biscuit shop, Ipoh

The shop is located at the epicenter of Ipoh town, in fact, just a stone’s throw away from the Aun Kheng Lim salt baked chicken that I penned just a couple entries ago on this blog. Ching Han Guan can command quite a queue especially on weekends, so bring your mask and prepare to wait if you don’t call ahead. If you can call in advance, you’ll have your order prepared to be picked up without having to line up, so do that.

pork floss biscuit from top left - original, pandan, bakwa, salted egg yolk
pork floss biscuit from top left – original, pandan, bakwa, salted egg yolk

These biscuits aren’t exactly biscuits, but pork floss wrapped in thin, fluffy layer of pastry that oozes a mixture of umami and porky goodness, they are savory and sweet at the same time, and goes super well with a cup of black coffee. The biscuits come in four different flavors – original (with only pork floss), pandan, bakwa (sweetened dried pork), and salted egg yolk.

My favorites are between the bakwa and salted egg yolk, and I suppose it is due to them carrying a slight saltiness that brings out the sweetness of pork floss even more.

Chin Han Guan biscuits are individually packed
Ching Han Guan biscuits are individually packed

If you’re in Ipoh and look to bring back some handy food gifts, be sure not to miss this.

map to chin han guan biscuit, ipoh

Address:
Ching Han Guan
145, Jalan Sultan Iskandar,
Taman Jubilee,
30000 Ipoh, Negeri Perak
GPS: 4.593567, 101.083689
Tel: +605 254 5126

It was a span of almost half a year since my last work trip to Kota Kinabalu, and I believe anyone would know that this was due to the Covid-19 lock down (2020, what a year huh?).

I had only two meals to dine out on this stopover, dinner was at one of my favorite restaurants in KK – Tung Fong Seafood, and for next day’s lunch, I met up with Ben and was introduced to this new-ish fish noodle place by the name of GK Fish Soup.

fresh fish head vs fried fish 'lam'
fresh fish head vs fried fish ‘lam’

The operation has only been around for about 7 months, it is located about 10 minutes away from city center and can be slightly tricky to find – but if you thought you end up at light industrial area with lots of car workshops, then you’ve reached the right place.

Menu is a simple one page affair – you get to have fish filet, lam ikan (fish stomach), sirip ikan (tails), mix ikan, or kepala ikan (fish head) either fried, or fresh. Soup base can be either peria (bitter gourd), tomato, hamchoi (salted vege), or tomyam.

Ben had fresh fish head and I ordered fried fish stomach with tomato soup, partly due to us being late in arrival (almost noon) and ran out of other options. The seafood were prepared just right, and of top quality, something that I now came to expect at this part of Malaysia. The soup too was packed with flavor and I especially enjoyed the cili paste that was served alongside. This was a good departure as some of the other places often serve subpar condiment (looking at you, Fatt Kee), or have it ultra limited (hello Madam Ing).

GK fish soup, plenty of social distancing
GK fish soup, plenty of social distancing

Priced at RM 10 – 18, it offers rather good value. There’s plenty of seafood in a bowl, but portion of meehun can be a bit on the low side, which suits me but not everyone. I am going to come back here again for sure.

map to GK fish soup, Kota Kinabalu

Address:
GK Fish Soup
23, Lorong Nosoob Jaya 1,
Taman Nosoob Jaya,
88200 Kota Kinabalu, Sabah
GPS: 5.931134, 116.075720