Thursday, August 16, 2007

SECRET RECIPE #5: LAU-YA-KHIAING'S TEOCHEW BAK MUAY REVISITED




I have covered on this place before. So I thought it would be nice to do a pictorial without much of the blah! Blah! Blah!

The top left photo shows the eatery, which is actually an open-theater with the stage in front (red grill), which is used about 3 times a year. On its left, there is a Kueh Chap stall, follow by a drink stall and a Zi-Char at the back. On the right is a Laksa stall, Bak-Muay stall and a Kolo Mee stall.

The middle photo shows the younger brother of the 2. He does most of the cooking. The older brother cooks as well when it gets busy.

The top right picture is the Teochew temple across the street; so whatever entertainment is staged is for the benefit of the deities in the temple.



The Works: Muay with Minced Pork, Pork Fillet (Mui-Bak), Kidney and Liver with Fritters

3 comments:

Mark said...

I had the porridge here almost 10 years ago ;) They usually either got Satay or Porridge, they never co-existed.

Janice said...

Oh it looks sooooooooo delicious... I love porridge with yew cha kueh (fritters) :)

Kong-Kay said...

mark, porridge is in the morning and satay and fishballs are in the afternoon. different families share the same stall.

janice, yup, it's nice. penangnites would appreciate this sort of porridge.

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