I always kaw-kuang (patronize) the fat lady's Teochew Bak-Muay whenever I have a late supper. By accident that I discovered this pork porridge; one of those nights I manage to find a parking space in the middle bay separating the 2 open-air eateries. The moment I stepped onto the back portion of the eatery, a man beckoned me to have Bak-Muay that, and so I did! And this time was my second visit.
Be warned... this porridge is piping hot! They use those high-pressured gas rings at full blast, and the pre-cooked porridge with the raw meats are cooked in under a minute. Scorch the cavity walls of the mouth a few times too many!
Be warned... this porridge is piping hot! They use those high-pressured gas rings at full blast, and the pre-cooked porridge with the raw meats are cooked in under a minute. Scorch the cavity walls of the mouth a few times too many!
This is truly Teochew Muay as you can see the each grain of the rice . I took me some time getting used to it, and I'm loving every morsel of it. Notice the liver still has blood oozing out... it's a sure sign that it's still soft and tender; just dip it beneath the pile of porridge and it'll be cooked in no time.
I think it's standard, if you don't request for anything else, the porridge comes with minced pork balls and liver only. I overheard the next table's request for the macam-macam (this-and-that), which I think I'll be opting for the next time to see else they've got up their sleeves. The order with the century egg (top) is outside the scope of a normal order, which comes with the optional raw egg cracked into the bowl to be slowly poached by the heat of the porridge.
I think it's standard, if you don't request for anything else, the porridge comes with minced pork balls and liver only. I overheard the next table's request for the macam-macam (this-and-that), which I think I'll be opting for the next time to see else they've got up their sleeves. The order with the century egg (top) is outside the scope of a normal order, which comes with the optional raw egg cracked into the bowl to be slowly poached by the heat of the porridge.
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10 comments:
Oh yummy. I love bak moi, but I'm very particular about the texture of the rice grains. This one looks good though. How much is it per bowl? Have you tried the one at Tabuan Jaya? The same place where you had the prawn noodles. It's the stall behind Suan's Chicken Rice. The bak moi is good too.
tabuan jaya is purely prawn noodles... i've the lau-ya-khieng's most mornings, so anywhere else's moi in the vicinity on my tabuan jaya's day-eat-out is out of the question.
price is something i never bother to ask, and is seldom a feature on the blog. if the prices are out of the ordinary and don't commensurate its taste, i'll gripe.
Hmmm. Looks scrumplicious.
just bumped into cookin' engineer and fish2 at lee cafe, ban hock road. small world!
The bak moi at Expert BDC is not bad too.
hmmm, i seldom go that direction for breakfast or supper. lunch and dinner, yes. will try one of these days.
do you know where the first zi-char at the back kitchenhas moved to? used to have wonderful tak-tang (bamboo clams) noodle soup.
been here, nice. but it isn't as nice as the one in Sibu Central Market.
central market has several selling bak muay, so which one are you referring to? can't be everyone is good. i remember the ah pek by the roadside next to the soprano's shop was good, what's it called now up in the market?
uncle, the ah pek has gone to heaven. am in sibu now, will check out and let you know soon.
no need to uncle; your aunty told me the story... i thought you knew long ago.
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