Nothing’s left…

In the late 70s, when I was teaching in Kanowit, I would come home on weekends. I learnt how to make fresh soya bean milk then so I would spend my Saturday afternoons doing just that. Having soaked the beans in water till they had softened, I would pound them using a lesung batu (mortar and pestle). I suppose those who had to make a lot commercially for sale would use a grindstone instead.

After pounding, I would pour hot boiling water into the pulp wrapped in a piece of muslin cloth and then I would squeeze out the milk. This was no easy task as it was very hot. Anyway, having collected the milk in a pot, I would bring it to boil, adding pandan (screwpine) leaves and sugar to it according to taste…and I would have my own homemade very rich and thick soya bean milk to enjoy.

I used to throw away the pulp until my aunt saw that and asked for it. She added thinly chopped shallots and pounded udang kering (dried prawns) and salt…and squeezing it together, she made flat little patties and fried them in a pan. The end product would be something like kuih dhall and they were very nice.

In the town, there have always been people making and selling soya bean milk ever since my childhood days and they would also be selling these at the same time…

Tee Piang

These are a favourite of many – a Foochow kuih (cake) that we call tee piang. I’m not too sure whether they use the pulp left over from making the milk but as far as I know, these are also made using soya beans. At one time, somebody started a stall at the junction of Tiong Hua Road here selling tee piang stuffed with meat. Ooooo….they were so very nice and I’m sure it would come as no surprise for you to know that I was a regular customer at that point in time. I’m not too sure if the stall is still there as I seldom go out to town and even less at night…but there is this place…

HongYuan Sibu

…along the former Jalan Kpg Pulo, now Jalan Morshidi Sidek – the road leading straight to Wisma Sanyan (opposite Chung Hua Primary School) that opens only in the morning until everything is sold out.

So far, I find that their tee piang is the best in town and they sell those stuffed with meat as well at RM1.00 a piece. Other than these, they also sell other deep fried delicacies…

Sibu fritters

…including cucur pisang (banana fritters), sweet potato and yam fritters and what I like is that they have taken the trouble to make a low display and storage cabinet covered with wire (mosquito) netting and inside, they would keep all the fried stuff for sale…even though they don’t really need to as the things sell like hotcakes and they would all be sold out before the flies could attack.

If you look at the lady frying the things, you can see that cleanliness is her priority – she even wears a mask…


…which is more than what I can say about the other similar stalls in the vicinity or in other parts of town….or for that matter, the country.

For one thing, should you think of going there to buy and try some of the things sold at the stall, make sure that you go to the right one. There are other stalls in that row of shops where there are no less than 4 or 5 coffee shops and even though they may look similar, don’t bother buying anything from the rest as honestly, they’re not worth the calories…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

36 thoughts on “Nothing’s left…”

  1. Definitely a Foochow specialty, love its rather bland flavor too, like kompia. I prefer it plain without the filling. Arthur, you’re a man of many talents, didn’t know you can make tau neng too.

    Not as bland as kompia…with its rich soya bean flavour and the savoury taste of the other ingredients. Nice! The good ones, that is…not the watered-down version. Must remember to get these for you the next time you come home. LOL!!! 😉 Yes, some people prefer it without the meat filling – I’m ok with both.

    Tau neng? I learnt that in Kanowit. 🙂 It is so easy actually – the hardest part would be squeezing the milk out of the pulp because it is so hot. Most people would think the pounding’s a chore…but I enjoyed that – part of the fun of making. Now that I’ve got blenders and what not, I don’t bother to make anymore – no more fun. Crazy, eh? 😀

  2. Never heard of this tee piang before, hey by the way, now people don’t make soya milk the old already lol, there are machines even for home use,,you pay like RM700 or so,you get one back, buy the beans,, clang clang here, clang clang there, in a jiffy, kau tim already.

    I remember you blog about Kanowit and the long houses, still walking down the memory lanes,,

    take care and god bless

    Of course you do not know – so many things here that you do not know. Tragic!

    Ya, I know about the contraption – came to the scene a number of years ago… Two aunties of mine in Kuching went to buy, saying that it was so convenient…so easy to make soya bean milk. The things are somewhere in their storerooms now – dunno how many times they used to make. LOL!!!

    Like I told Philip, I stopped making when my mum bought me a blender, so kesian seeing me pounding away. These things take out the joy and the fun of it all. Ya…small towns – the best place to be…

  3. ooooh, you’ve got it. I am just about to introduce this stall to you. Frankly, the tee piang is the best in town. You still remeber the old lady selling tee piang and tou fu fa on a trishaw?

    Nope, where? I only knew the Tiong Hua Road one at night…and when I was a boy, there was a man wearing a hat – his stall was by the roadside around Yu Chiong and he sold his soya bean milk from a kettle…and we used to eat his nice tee piang too.

    1. When I was a school boy,I used to see her pushing her trishaw around the town selling tee piang and tou fu fa. I used to wait for her in front of my father’s shop (next to this coffee shop) in the afternoon…

      Oh? So you’re the stationery/office equipment shop’s towkay’s son? Hmmmm….the plot thickens. LOL!!! 😀

  4. interesting share there. I always love to eat all those fried fried stuff in penang. But need to cut down a lot, because its unhealthy if taken excessively!

    I see the advertisement again this morning! It’s showing some “love meter” thing

    Ya…everything in excess is bad. Moderation is the key. I dunno… Haven’t seen it for a while now – not even when browsing on my mobile – I saw it once or twice before. But wordpress informed me of some error and ask3ed me to change my password which I did. Maybe I will change it again later… Or maybe it was a wordpress ad? After all, this is free…so maybe they can generate some income through putting up those ads, I wouldn’t know. Whatever it is, justdon’t click…like all those things in Facebook. 😦

  5. I am really tempted by all those Sibu foods in your posts as I am now seriously contemplating to return to Sibu for the year end holidays. I used to think just going back to Kuching is fine as long as I can meet my family but I miss a lot of stuff in Sibu.
    Planning to go to Sibu first then to Kuching as my bro will be getting married in Kuching end of the year. Air-ticket to Sibu is consideraby more expensive than Johor to Kuching though.
    I begin salivating thinking about the cendol, kompia, kangkung & sotong rojak, mee suah with red wine chicken, Sibu pasar malam foods, midin etc. Slurp…..

    Good! Good! Let me know when you’ll be here. We can go around jalan-jalan cari makan… December, my daughter will be home. I’m sure she’ll love that….or actually, whether you’ll be here or not, we would be doing that ourselves… Hehehehehe!!!! 😉

    P.S. When was the last time you came home? If it was before the time when the late Hoi Chew was the town council chairman, you would be taken by surprise. The town is completely different now – the ugly duckling has turned into a swan.

  6. So nice and neatly arranged… presentable.. so MUST try! Looks like those prawn fritters sold over here in Ipoh.. But tee piang.. i think that is something very different.. Please bookmark this as well 🙂

    Yes, those thin ones like the ones with a prawn – taste something like that, minus the prawn. I prefer those with prawns though… And yes, tee piang’s different. Must try when you come to Sibu. You see those BIG plates on the counter – must be so popular, people ordering so many to eat in the coffee shop…until they need plates that are soooooo big!

  7. the shape looks like “hei pia” (cucur udang).. taste the same?

    The thin ones in the 3rd pic are like cucur udang minus the udang…but nothing like the ones at Peterson’s or Old Rex in Kuching. Oooo…those are heavenly! Nope, tee piang has its own taste – also nice, and not the same.

  8. Hmmm…tee piang made from the pulp of the soya bean. Never knew it. Sound interesting though. So getting 2 product out of the soya bean, no wastage hor. Have seen it but never buy. Not into deep fried stuff actually but once in a while, should be ok.

    Yup, me too… Once in a while, no problem. Well, what do you expect of the Chinese? Nothing goes to waste… 😉

  9. Tee piang? Presume its sweet? First time hearing & seeing. Should be yummily to the ‘tee’.

    Nope, you’re wrong. It’s savoury…salty…not sweet. Come, come and try one! Yummmmm!!!! LOL!!! 😀

  10. Wow extremely clean like to see the spotless stainless steel where the fried barang are so spick-and-span.

    And I like the way they line the bottom with brown paper to collect the dripping oil – makes it easier to wash the stainless steel trays later. If only all hawkers are so conscious about cleanliness…

  11. Arthur,
    I’m so risau now…enough meh 2 days to eat all the stuff I want to eat?…muahahaha.This tee piang is the same with vadei? I think we must form a plan on how to rasa all the food I want to try. Maybe each of us must order different dish and then lepas makan satu suap, kita exchange macam itu musical chair. What say you?

    Nope, not the same as vadei. The ones that my aunt made using the pulp she got from me – those were something like that, minus the Indian spices. You like vadei? We have nice ones here too… Well, it all depends on how much you can eat in a day…even if it’s only a little bit of this and a little bit of that. LOL!!! 😀

  12. you gave me an idea of making my own choco flavored soymilk because soymilk is expensive 🙂

    Oh? Is it? I don’t think it is here but making your own, you can have it thicker and richer which makes it so much nicer, not so diluted as those commercially-sold ones.

  13. I wonder whether it’s same like ours here the kuih. Here if not mistaken made of flour and some vege with a shrimp on top

    Not the same lah! That’s cucur udang…or in Hokkien, we call it hay peah… Where got soya bean in that?

  14. Noted . My mum said she know this place and try before too . Not really a fan of tee piang but I know it’s my grandma favorite .

    I never liked also – only the ones stuffed with meat at the TiongHua Road junction…but these are good. Normally, I would see them at the stalls and I would never bother to buy…but these, I would. I like the sweet potato too. The banana fritter, she uses pisang tandok slices – different from the Malay cucur pisang.

  15. Your Tee Piang really looks like cucur udang. Aiyar, anything cucur in K.L also taste like tepung masak saje, sigh…:(

    Cucur udang is a totally different thing lah… We also have cucur udang here – Chinese or Malay cucur udang, take your pick…and we have good ones and those that is all flour as well. This is a Foochow kuih.

  16. Yeah, drinking soya bean milk made yourself has gotta be much better than the packaged ones full of sugar. I will attempt to make a batch when I go back home. 🙂

    I didn’t know tee piang was made with soya bean byproducts! I thought it was made with flour.

    Thanks for the explanation, learn something new everyday! 😀

    Ya…I’m sure there’s flour in it and I’m sure that makes the difference. You know how enterprising Chinese people would add a whole lot of flour…so as to squeeze more profit out of each piece – I guess that’s why we get the same thing at other places buy they’re not nice. I wouldn’t bother to buy those… So when are you coming home? I can hop over to try your soya bean milk… Oops!!! Muahahahaha!!!!

  17. banana fritters here in our place is quite different … the banana is usually covered with crepe (with brown sugar and strip of jacfruit inside) and then deep fried..
    hehe that’s one of my favorite snack

    Wah! So complicated… Ours, they just dip in batter and deep fry. Not a fan of banana fritters.

  18. This thing looks like vadei… alamak… now makes me wanna go Brickfields to makan vadei…

    The tee-piang? Far from it…a world of difference. This is an authentic Foochow delicacy! Vadei – they use different kinds of lentils, not soya bean….and they soak to ferment, I think plus add some Indian herbs and spices – strong smell. My kiwi SIL did not like – an acquired taste, not for the ang moh. LOL!!! 😀 She’s fine with tee peang….

    1. Yes, it’s an acquired taste… kakaka… alot rempah ratus inside vadei… ooo… I love vadei leh, very sedap, summore can ask for mutton curry to cicah the vadei… wakakakak… did that once and the mamak oso angkat kening.

      You should see my SIL’s face…after just one bite! LOL!!!

  19. Now I know! I used to go to the stall at Rejang Park wet market. I will try this one when I am back!

    This one’s good. There’s a shop in Rejang Park…behind Million Cafe – open around 7 to 8 a.m. Their tee piang is very popular, also fried on the spot and they also fry mee, kway teow and mihun on a hot plate…but they finish very fast and if you go around 8, sometimes no more – closed already. The tee piang is good (this one’s better though) but it is shrinking like nobody’s business – so very small, so not worth the trouble of going so early just to buy those…

  20. my goodness seeing these during lunch time making me more hungry. Wish to have of some these fritters

    I just went there to buy a bit of this and a bit of that for Annie-Q. I hope she likes them. She’s going back to KL tomorrow morning… She certainly had a feast these few days in Sibu – I wonder if she managed to eat all that she wanted. LOL!!!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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