Sunday, November 12, 2006

CHAR KUEH (CHAI TAU KUEH) @ SYN POH POH CAFÉ, JALAN BAN HOCK, KUCHING


Char Kueh means fried cake. However, this cake is made from steamed white radish (Pak Chai Tau, Daikon). The cake is then fried with Chai-Poh (Preserved Turnip), eggs, spring onion, and soy sauce with ground fresh chilli paste (optional). It's a variation of the Loh-Pak-Ko you get from the dim-sum trolley.





CHAR'G THE KUEH

  1. Steamed Radish Cakes Blocks
  2. Shallow-Frying the Sliced Radish Cake
  3. Fried Slices Sitting Pretty
  4. Eggs, Spring Onions & Chai Poh
  5. Breaking into Cubes To Be Seared
  6. Adding the Eggs and Spring Onion.




The Char Kueh stall is at obscure coffee shop is tucked behind the main through way. The best direction to get here is to turn on the first left on Ban Hock Road after you pass the traffic light (Hindu temple), then turn right after the first block of building; it faces the KMC's 7-storey flat. Or from Jalan Padungan, use the tiny lane behind Song Kheng Hai Ground Food & Recreational Centre (bear right) to reach this place.

This is one of the better Char Kueh in town. The old guy, who runs a one-man operation, doesn't perform a
rushed hatchet job on the Kueh. As they say : "No Kueh shall be served before it's time". I dare say it's the second best Char Kueh I've tasted; the lady who dished out the best one is now serving on a higher plane in another dimension.

This old man only operates in the evening (except Tuesday), and his son has a day-stall at Eastmoore (2½ ml. Rock Rd.), and his Char Kueh comes with bean sprout, according to the dad; I haven't tried that one yet.

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