IOI City Mall, Putrajaya – Part 7

Still can’t forget eating nervously with then PM Dr M (1981 to 2003) watching over us. He was a regular there and his picture was hanging on the wall as an endorsement or reminder of sorts. Such vivid memories a benevolent dictator evokes.

One of the signature dishes there that captivated me then was Ju Hu Char. Pronounced Jew Hoo Char.

Happy to see Little Penang Kafe at IOI City Mall and am glad they retained the menu offerings even though they have now grown into a giant chain. This dish is like a misnomer as Ju Hu Char means stir fried cuttlefish in Hokkien. There was more stir fried turnip or pang kuan (jicama to hipsters) but it was still tasty. Imagine eating popiah fillings without the skin. The shredded dish is a side order at Little Penang restaurant. It is not a Penang dish you can find easily at hawkers. It is more a home cooked festive dish in Nyonya or Peranakan homes.

Little Penang is good in that it allows the Malays to try normally non halal Penang dishes such as Char Kuey Teow, Lor Bak and Curry Laksa. The halal versions still taste authentic. Kudos to them.

Panasonic Lumix GM-1, ISO 800, f3.5, 1/60 sec.

Where is IOI City Mall? See MyCen Maps

#ioicitymall #mall #littlepenang #penangfood #juhuchar #jicama

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.