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But there sure was a display of fireworks as Ah Soon fries his koay teow over the hot charcoal fire. And every now and then, with tugs to a manual pulley fan he stokes the fire and a spray of orange embers come flying out, just like fireworks!
The other thing that make his koay teow special is that this 70-year old operator still traditionally use "Kam Yuit" green leaves ("Simpoh Air" in Malay) to serve his dish on. He has baskets of this cut, clean and ready. He has been frying for fifty years, so one can understand his traditional ways.
These are leaves from the Dillenia Indica shrubs, one that grows very well in the wet marshy lands around Taiping. These plants together with yam shrubs are more common than banana trees in this locality; so the dillenia and yam leaves are more often used than banana leaves for serving hot fried food from food stalls or fresh food (fish, meat) at the wet markets. They are also used for wrapping of Tempeh.
He may be old, but Ah Soon is still a quick-draw McDraw! With deft movements of his hand that seem to blur out the fryer ladle, he quickly fries the koay teow. And he only fries for two or three plates at one go to ensure the quality of his food. He is helped by his son who does not do any frying, but does the serving and packing for take-aways.
And here's my plate of koay teow, looking very well presented on a large green leaf. The koay teow is slightly wet and the egg has been well stirred into it. Crispy bean sprouts and fresh looking cockles lined the surface. Taste-wise it is good with a burnt smell and also a strong garlicy taste.
One can choose the dish with either chicken or duck eggs. I went for the duck eggs as they have a stronger unique smell and taste.
Ah Soon's famous fireworks char koay teow is a favourite among locals, so do be prepared for a wait of up to half an hour during peak hours.
SIMPAN TAIPING FIREWORKS CHAR KEOW TEOW
Hours: Mon - 8:00pm - 11:30pm (Closed on Sundays)
GPS: 4.82145, 100.70789
(Click here for Google Street View)
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