Times change…

When my uncle and the rest of the family members drove here that day, they were able to go round by themselves so I did not get to join them all that much when they went to places that they knew to eat all the things that they loved so well.

On the day they arrived, upon their request, we went for dinner together here and of course, I ordered some of our favourite dishes here like the butter scotch prawn balls, the Thai-style mango chicken, the cangkuk manis fried with egg and also the bitter gourd with salted egg…and we also had this – their stewed pork belly with yam…

Ruby pork belly with yam

…which we had never tried before and yes, it was good and everyone enjoyed it a lot. Unfortunately, the lighting was a little dim so the photograph did not do much justice to it. For that same reason, I did not take snapshots of all the other dishes that we had. Of course, if I were to compare the two, they were not the same dishes but personally, I liked what we had here – the pork belly with preserved vegetables – more. There were 10 of us that night and the 3 meat and 2 vegetable dishes came up to only RM120.00. Including the rice and drinks, the total was a little over RM150.00 but as always, the kind and generous boss waived the extra and collected RM150.00 only from me.

I do not know where else they went the next morning but they did grumble to me that the Ah Tor kway teow

Aloha Ah Tor kway teow
*Recycled photo*

here that they used to enjoy so much those years when they were living in Sibu turned out to be most disappointing. In the past, the father was the one running the whole show, doing all the frying but he had passed away so right now, the son and I don’t know who else, have taken over. I would agree with them on this as the last time I had it myself, I also did not think too much of it.

On their second night here, my uncle, his wife and my cousins had to go to the airport to pick the eldest daughter who did not come with them by car and was flying into town and after that, they went here for dinner. Of course, they had the very nice fried kway teow with cockles…

Ying Siang fried kway teow
*Recycled photo*

…and I heard that they also had a plate of lemon chicken, fried kang kong and sizzling tofu on a hot plate. I saw the photograph and the servings looked really huge plus they enjoyed what they had and that was all that mattered.

The rest of the group, four of them and three of us, me, my missus and my girl, went here instead. By the time we got there, they had already ordered the otak-otak, the mushroom roll, the belimbing prawns and the pomelo salad and we added one more to those, their green curry plus their dreamy nite for dessert. Of course, they enjoyed everything and the nice boss gave us a huge plate of their herbs salad…

Payung herbs salad

…and his very special fried tempoyak on the house. My auntie recalled sweet memories of how tua-ma (great-grandma) used to cook it this same way and she would dip green cili padi in it and eat.

They were playing the lovely keroncong songs again that night and when this song came on, my auntie exclaimed, “Oooo…Bengawan Solo!!! Ah Get-Ee (Auntie Ah Get) used to sing that!!!” It certainly was a walk down memory for her that night. My late Auntie Gertrude, who passed away in 1982, was a very good singer and she used to sing at public functions and parties and her most famous songs would be this one and also You belong to my heart.

My cousin picked up the tab that night and I think the total was over RM100 for the seven of us, I cannot remember exactly now, inclusive of drinks and rice but there were two complimentary freebies plus it was a much classier place than the aforementioned and all things considered, I would think it was worth it.

The next day, in the evening, we had the special dinner to celebrate my uncle’s 75th birthday and the following day, early in the morning, they went on their way back to Kuching.

P.S.:
The other day, I got a call from my old friend/ex-classmate, Robert. He said he had something he would want to give to me to try…so we arranged to meet and this was what he passed to me…

Fried dabai

– fried dabai (local black olives), cooked by his missus, Angela. Yes, it was very nice – she had used very good dabai and cooked that with a  lot of garlic and chili. It was not spicy though – chilies these days do not seem to be hot at all. I had that with rice and had to refrain from going for a second helping! It sure was nice of you two to share some with me, Robert & Angela, thank you so much!

Advertisements

Author: suituapui

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

13 thoughts on “Times change…”

  1. Good to hear that your relatives got to eat all their favourite food though some may not be as good as they used to be. The fried dabai, does it taste salty?

    Yes, sad that when the old ones retire or pass on, the quality just isn’t there anymore.

    The dabai was not salty – I think my friend’s missus used the fresh ones. If it had been those salted or fermented, it would be salty – would have to eat with rice, not just eat like that.

  2. Glad that your uncle gets to enjoy the fried kway teow with cockles on the second night though the 1st was a disappointment. I wonder is that gynura (hong fen cai) they use for making the herb salad, looks alike.

    Is that something that they say is good for the eyes? These leaves?
    https://suituapui.wordpress.com/2010/11/07/bright-eyes/
    Yes, they have those in the herbs salad with Thai basil and everything else. Very nice – the taste is something like those raw vegetables tossed with everything in nasi kerabu.

  3. It’s been a while since I’ve had fried kway teow. I enjoy the texture of the noodles. I shudder when I watch them made though as the amount of oil that goes in seems extreme.

    Yes, it is rather oily at some places and worse, with tonnes on msg added. When I cook my own, I just use a bit of oil to grease the wok, more than enough…and lots of garlic for the extra fragrance and with prawns added, thet would bring the taste to a whole new level. I’ve seen people in KL and Penang where they render the lard prior to frying, melt all the pork fat and fry the crusts with the kway teow – I would pick them out one by one and leave them all by the side, not to my fancy.

  4. Never tried fried dabai before, wonder how it taste…

    I bet you have not tried the fresh ones either. Some say it is like avocado – I would say, not really but the nice ones are very nice, a class of its own.

  5. Over here in Ipoh, it is also the same.. the food that tasted good last time might turn out not as good already, not even half as good for some, that is why I always miss those yesteryear cooking… once passed down, the younger generation might not take much effort in cooking it the same way as their elders did…
    I am still fascinated with the dabai.. I also wonder how it tastes like…

    Have you had the fresh ones? The current season is over, more or less. Hopefully, the next time you come over, it is in season and you can get to try.

    Yes, it’s sad, isn’t it? All the nice things we enjoyed so much before aren’t all that great anymore.

  6. I guess your uncle and other family members had a great time getting together and enjoying the good food. The fried dabai looks like some sort of sambal and it does look tasty. Perhaps some cili padi would help you amp up the spiciness.

    Yes, we always add cili padi these days – cannot depend on the regular ones, will give the colour only, no kick.

  7. the magic word for me here is cockles … ill say it again and again … cockles cockles cockles cockles cockles! 😀

    I love cockles too but I am a bit wary about eating those now – all that talk about hepatitis, e-coli and what not.

  8. I enjoyed the link to Bengawan Solo so much, I managed to locate the song in iTunes and bought it. I think this is the second time you’ve linked to a song that I bought.

    I so love keroncong songs too – so soothing and relaxing, a far cry from the kind of songs we get a lot these days.

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.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s