13 July 2008


A popular eating place with crowds streaming in as early as 7 in the morning.  Good breakfast place selling porridge, laksa and nonya kueh.

Pandan sponge cake, kueh dadar, kueh kosui and oneh oneh.  The gula melaka stuffing in the oneh oneh was a lump of brown sugar and not of melting consistency.  The sponge cake was not fragrant and spongy.  The kueh dadar and kueh kosui was so so.

The aroma and taste of the laksa resembled those sold during the old days.  The coconut milk is full of coconut fragrance without strong spicy aroma.  The milk is diluted enough to allow one to slurp up the soup without worry of cloak arteries.

The laksa reminded me of the days during the sixties where hawkers hawked their laksa by balancing on a bamboo pole, with a wooden box to hold the pot of stock heated over a small charcoal stove on one end, and the other end held a basket with noodles, condiments, bowls and spoons.  The cost per small bowl of laksa was only 10 cents during those days.

The bowls of porridge were accompanied by plates of raw yue sang, which was fresh and firm and tossed with oil and soya sauce, topped with ginger strips, spring anions and sliced fresh chillies (@ $5 per plate).

Pork innards porridge piping hot filled with minced and sliced pork, livers and small intestines with a beaten raw egg.

Century egg porridge - pork, century egg pieces and beaten eggs.

How can without fried crullers to eat with the porridge

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