Up around the bend…

I guess most people from around here would know of this bakery…

Chung's Bakery

The guy used to work for the Kingwood Hotel here before he ventured out on his own, opening a shop at Chengal Road (same road as the Kawan Hotel, opposite the Golden Happiness Restaurant). Later he opened a branch in the vicinity of the Sibu Bus Station and I heard that presently, he also has a section in the coffee shop, formerly Kok Cheng, across the road from the Star Cineplex.

Well, I do not have to go that far to buy his buns and cakes as his brother has a grocery store right up around the bend from my house. It is in the block of shophouses behind the Sibu Kidney Foundation – next to the coffee shop where the grumpy old lady sells her kampua beef noodles.

I used to love his garlic bread – 4 for RM1.00…but I haven’t had them for a while, so I bought a packet the other day. They are still selling at the same price…

Chung's Bakery - garlic bread

…but they are a lot smaller and somehow, the pleasant fragrance of garlic that I used to enjoy is no longer there. Sigh!

I stopped by the coffee shop next door and tapao-ed the char kway teow (fried flat white rice noodles) that some people told me were very nice…

SKF char kway teow

Maybe I should have eaten it there and then as when I had it at home, it was already cold and I did not think much of it. For one thing, I found it somewhat a bit too oily. I’m counting the days till I’ll go over to Penang and savour the renowned Penang char kway teow there. Yum! Yum!

Anyway, since we are on the question of food, if you remember, I mentioned once that I bought RM1.00 worth of kangkong (water spinach) and my parents’ Indon maid took the stalks and planted them. The other day, she gave me some…

Kangkong

…so I decided to fry it the way they usually do at the makan (eating) stalls/shops in town – with belacan (dried fermented prawn paste). These were the ingredients that I used…

Fried kangkong belacan - ingredients

I heated up a bit of oil in the wok and threw in the ikan bilis (anchovies) and when they had turned a bit brown, I added the chopped garlic…followed by the belacan and the chilli. When the belacan had dissolved into the oil and the fragrance had filled the whole house, I put in the kangkong, adding a little bit of water for the sauce.  Once cooked, I removed it from the wok immediately and served it on a plate. As in most of my cooking, there wasn’t any need to add salt and msg.

I know…I know! It is such a common dish and everyone knows how to cook, no need for me to post about it…

Fried kangkong belacan

…but something just crossed my mind! It is so cheap (and in my case, I can get the veg free anytime) and so easy to cook and yet, it is such a popular dish that people often order when they eat out. How much do they have to pay for a plate? RM4.oo…or RM5.00, maybe more? Makes me wonder why…