Whiter than white…

An ex-colleague told me that I should drop by here…

Uncle Teh Corner

…to try their pek koi (white cake). He thinks it is the best around but I would have to ask for the or koi (black cake) so that it would come out black, fried with dark soy sauce. In case anyone’s wondering, this coffee shop is right beside the Nissan showroom on the other side of the Sibu Bus Terminal commercial centre, a bit to the left of this place.

Well, it so happened that I was in the vicinity that morning to collect my orders for the instant Sibu kampua so I decided to drop by here and give it a try. Unfortunately, I neglected to tell them I would like it black so it came out like this…

Char pek koi

– white!

If any of you have not come across this in my earlier posts on the dish here or here, for instance, this is pek koi

Pek koi

…or white rice cakes. The dried pieces are sold, packed in plastic bags, at most grocery stores and supermarkets. In the past, the made-in-China ones would be so hard that you would need to soak it overnight to soften before you could fry them and eat. I hear that there are some these days, I don’t know if they are made in China or some place else, whereby you would not need to do that. It makes no difference to me really as I am not really a fan and you would not catch me buying any and cooking my own.

There are places around here that fry them black like char kway teow (fried flat rice noodles) and there are others that cook them this way – with the canned clams in soy sauce and egg.

Char pek koi - ingredients

If I’m not mistaken, the one here had a little bit of thinly-sliced leek in it as well.

This was RM3.80 a plate, probably an increase of 30 sen from RM3.50 before…and I would say that it was nice and something one might consider having sometimes for a change but seeing that a plate of kampua noodles is RM2.70 or 2.80, a ringgit less, and many would agree that they’re a lot nicer, I guess occasions when I would go for this again would be few and far between.

Author: suituapui

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

26 thoughts on “Whiter than white…”

  1. Those koay like the korean rice cakes! haha, “tteok”

    Probably the one and the same thing. After all, they’re neighbours, right next door. I wonder how they cook theirs…

  2. Looks like fish cake to me. I have seen it in supermarket but never buy and try. Is the taste like char kuey teow when you fried it?

    Something like that but not exactly – thicker, firmer/harder…and if you ask me, I think it’s best to just stick to kway teow. It’s nicer…or to me, at least.

  3. Yes, tasted it once when my mil fried it like fried kuaw tiaw. And it does look like Korean rice cake, as Ken mentioned. Had it when I were in Korea.

    If you ask me, I would try this dish out and compare with the fried one but I think I would not go for 2nd time. Taste and been there. Haha. Just want to taste how it is with those gravy. Lol

    Both ok to me, but like you, I find that it’s just so-so. Not a favourite but it is good sometimes for a change. My daughter loves it though, dunno why.

  4. for me, kampua win everytime
    i tried the korean tteok, dont like it lehh.. prefer this foochiw delight.

    I would agree. Kampua is indeed nicer. Oh? So the Korean way of cooking it isn’t all that nice. I would not bother trying then.

  5. Oohh pek koh.. I’ve tried chau pek koh (fried pek koh), the dark ones like you mentioned.. But if I’m given a choice, I would love to try the soupy one, like in your picture..Coz the fried ones very biasa only, they just put dark soy sauce..

    Not soupy but there is a bit of sauce/gravy in this one. The other version would be the one with dark soy sauce, similar to Char kway teow.

  6. I wonder if the rice cake tastes a bit like pan mee?

    Maybe three or four times the thickness. The harder and chewy texture, compared to other noodles, quite similar.

  7. I suppose pek koi is something like koay teow but in different shape? I have heard of it before but never got a chance to try it.

    Not really – thick, hard/firm…harder to chew.

  8. Hmmm… don’t I tried this before. Looks like chee Cheong fun a bit.

    No, definitely not like chee cheong fun – I would prefer that. Thicker, harder…chewy.

  9. oh, i like pek koi, loke the chewiness.. but it’s not commonly found here..

    You do? I can send you a pack and you can cook your own? 😉

  10. I love this stuff! 🙂

    I was first introduced when I was in high school by a classmate – Diana, she lives near the library and we used to study there and one of the places we would go to eat before and after is the last stall opposite the library (also a white sign but can’t remember what it says).

    That’s when I first had pah we and it was awesome! I order it when I see it although I’ve never had it quite like this – it’s usually fried with an egg and brown. I bought a packet to try and cook my own over here but haven’t gotten around to soaking it. I heard it needs to be soaked for 24 hours at least!

    Yes, but I hear there are newer versions that do not need to be soaked so long. I don’t know if there is a difference but usually when you take shortcuts, it is not so nice. The version you had is available at Aloha – post on that coming soon.

  11. Over here, I have eaten these too and they cook it like hokkien me. Not white..hehe

    Yup, we have it black like Hokkien mee too, also not bad…just that I’m not all that fond of pek koi.

  12. Heard this place before, but never go there. I am ok with pek koi, but i prefer it black. When my grandma still around, she cooked this often. RTM cafe also fried this, but it is black version

    Yup, most have the black version, not many do it this way.

  13. Looks interesting, I don’t think we have anything like this here…..

    Maybe they have this in Sitiawan, Foochow town…

  14. I have eaten the pek koi before… but forgot where the place was…. think it was Korean style… if not mistaken…

    And somebody said Korean-style’s not nice…have to eat it our Sibu Foochow-style?

  15. it does look like “sar hor fun”.. hmm. Should be pretty tasty I suppose, depending on how much ‘seasoning’ is put in. 🙂

    No, hor fun’s nicer.

  16. I had pek koi very long time ago, until I almost forgot how it taste like!! Wonder when can I have chance to try it again!!! I.o!!!

    Come on over! You can have all you want! 🙂

  17. Never tasted these rice cakes but I have seen them being sold in dried pieces in grocery stores. Always wondered what they are like; haven’t seen any food stalls here selling these either. When you said you prefer the black version, do you mean you cook it with some black soy sauce or the rice cakes come in black colour? If so, why is it black in colour, huh?

    Yes, fry with black soy sauce and everything else like KL Hokkien mee.

  18. Hv it here too but more of hokkien mee type of cooking.

    That is chesp leh. Less than rm4. Here rm6 a portion

    Wahhhh!!! KL people so kaya. They have it black here too, like Hokkien mee.

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 sibutuapui@yahoo.com

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