Month: August 2015

Fish Cake From The Hokkien Mee Stall

The fish biscuit, as it is known in Chinese, is usually made from either the Spanish Mackerel (Ikan Tenggiri) or the Wolf Herring (Ikan Parang).

The latter is also known locally as Saitoh Fish (in Chinese) because of its machete (parang) shape.

Unlike English fish cakes made from cod and potato patty, the Asian fishcake is without batter and uses freshly minced fillet paste mixed with flour.

When well done, the fish cake should not be too oily and possess an aromatic flavour. Under the fried crispy skin is the soft but springy fillet that melts in your mouth.

This is one of the better ones from Restoran Xin Yuen Kee in Kuala Kubu Bahru, famous for its Lor Mee.

Sony Alpha a7R, ISO 1000, f9, 1/80 sec.

Nasi Goreng U.S.A.

I always thought the fried rice has some kind of American influence. Indeed it has a fascinating history and is crossover food.

The common explanation and assumption is that the U.S.A. abbreviation stands for Udang (Shrimps), Sotong (Squid) and Ayam (Chicken). There’s also an omelette on top or wrapped around the fried rice.

Its real origin or influence ought to be the American Fried Rice (ข้าวผัดอเมริกัน) dish, invented by the Thais during the Vietnam War.

It has American side ingredients like fried chicken, omelette, hot dogs and ketchup. The Americanization of the spicy Thai fried rice was to cater to American soldiers stationed in Thailand during the war.

Today, it can be found in the menu of Thai restaurants in the States and is listed as “Khao Pad American”.

Not surprisingly, many Tom Yam and Nasi Pattaya stalls serve this dish here. Locally, this is a dish where no two restaurants serve it the same way.

This one is from Restoran Studio 5 in Ampang Jaya. Even the 3 chefs in the 3 shifts here, cook it differently. Show this pic if you want the same version.

Sony Alpha a7R, ISO 1600, f13, 1/80 sec.

Chwee Kueh

Chui Ker (Hokkien) or Woon Chai Koh (in Cantonese) is rice flour cake steamed in metal cups or bowls. The rice pudding is then topped up with ‘Chai Por’.

The toppings of Chai Por is preserved and fried radish (lobak) chopped into bits with sesame oil and soy sauce added. Chili sauce is optional.

It is takeaway or street food that should be eaten on the wax paper it comes wrapped in.

The exact recipe varies. Some use shallots or turnip, some add dried shrimps (heh bi) while others soak the toppings in a special oil concoction.

For the rice flour, some mix it with potato flour to enhance the texture and smoothness.

As such, chui kueh from different stalls never taste the same and the satisfaction varies greatly. If you find a good hawker selling it, pray it stays.

It is a dying traditional Chinese breakfast snack and is not as easy to find these days. Chui Ker is more popular in neighbouring Singapore where it is spelled and pronounced as chwee kueh.

Sony Alpha a7R, ISO 800, f14, 1/80 sec.