They said…

We dropped by here not too long ago when my friend, Annie, was home from KL and she and her family wanted to drop by for a bite to eat as they enjoyed some of the stuff that they served at the shop.

My girl and the mum had the fried pek koi (white rice cakes), moist…

Friends' Kopitian fried pek koi, moist
*Archive photo*

…but they said that the dry version would be nicer. That was why that day, my girl suggested going back there to try (RM4.50)…

Friends' Kopitian fried pek koi, dry

…and yes, it was very nice but she felt that both were equally nice so much would depend on the mood of a person, whether he wants it a little moist or he would like it dry.

They told us that the fried rice with ikan bilis/dried anchovies, (RM4.00)…

Friends' Kopitian fried rice

…was very nice too. Fried rice? My fried rice is very good as well. Hehehehehe!!!!

Well, I decided to order that to see…and yes, it was very strong on that much coveted wok hei fragrance, something that they say would need a really big and hot fire to get it like that so that would be something I would not be able to replicate at home on my gas cooker stove. However, I am not fan of those frozen peas – I do not mind the carrot and the sweet corn but the peas tend to be on the hard side no matter how long one cooks it. Thankfully, the ones in that plate of fried rice was quite all right, not all that hard.

I am not all that fond of the small and thin ikan bilis with the beady eyes…

Ikan bilis

…either but for RM4.00 a plate, I can’t jolly well expect them to use the ones I use at home, heads and insides removed. I think they’re RM30.00-40.00 a kg now, the ones from Langkawi, and the ones that are already done for you can set you back by as high as RM80.00 a kg. Sighhhhh!!!!

My missus opted for their mee mamak (RM4.00)…

Friends' Kopitian mee mamak 1

…and yes, she loved it a lot! Very nice, very spicy!

My girl tried and she liked it a lot too. She thought it…

Friends' Kopitian mee mamak 2

…was very much nicer than the fried pek koi that she had, moist or dry.

The Foochow fried noodles, wet, that I had on our previous visit was very good too…so this was not the first nor would it be the last time we’d come here. We definitely would be making our way back here time and time again for some of these delightful stuff that they have in store.

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Author: suituapui

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

17 thoughts on “They said…”

  1. Oh, so the mee mamak is the best! For the pek koi, as long as they are soft, I don’t think I mind them being moist or dry.

    I prefer those baby anchovies that you dislike to those big ikan bilis. I call them as ngan yu chai (silver anchovies) and I find them very tasty especially if cooked this way:

    http://wendyinkk.blogspot.my/2008/11/steamed-chinese-whitebait.html

    Steamed, eh? Never did that but we do boil them sometimes for the stock – may or may not eat them after that as they do not have the nice crunch and crispiness as when deep fried.

    Basically, they all taste the same but these thin ones can be a little harder to bite. I don’t mind eating them, heads and insides and beady eyes and all…even the bigger ones – some Malay stalls do not bother to clean them before use, hopefully they do rinse them first though…but at the more upscale fancier places, at those prices, I would expect them to put a lot more effort into these things. They open late, around noon, close at 2 and open again at 6 till 10 – so much time in between, surely they can assign a few of their waiting staff to do that. Not difficult at all, very fast. I do it all the time…instead of paying a fortune to buy those already done…or resorting to using these cheaper ones.

  2. Pek koi, dry or moist, the taste would be the same, depends on individual liking. Both version I like. Fried rice & mee mamak looks real good. That bits & pieces red thingy in the fried rice is char sio, rite? Instead of using frozen veg in my fried, I would use long beans or french beans.

    Yes, those would be a lot nicer, thinly sliced. I do add those myself, if I can find any sitting in the fridge.

    Nope, not char sio…thin strips of sausage, minus one point there. Would be nicer with char sio or lap cheong.

  3. Everything looked good! I prefer fried pek koi dry version myself. And that fried rice is what I like too.

    Mee mamak. Must be spicy and not too wet for me. Hehe.

    Now I am hungry….hmm. What’s for breakfast?

    Me? I had pancakes, leftovers from the ones my girl made when she was home for the weekend.

    I am not really crazy about pek koi, my girl loves those. I do like mee mamak though, anytime better than the dry Chinese ones with nothing much other than soy sauce, egg and taugeh…and lots of msg.

  4. I usually prefer the dryer version. I find too much sauce tends to take away from the flavours of the natural ingredients.

    My girl prefers the dry version too, those rice cakes but somehow, she enjoys the moist version of the ones here.

    I would think it depends on the dish – some would depend on the sauce for the flavours – like pasta tossed in whatever sauce, not much taste in the pasta itself. Same thing with the noodles…and if it is Chinese, I am very sure that there isn’t much else in the dry version other than soy sauce and lots of msg.

  5. Same goes to our Char Hor Fun, some prefer dry while some prefer the other type. I’d prefer the wet version with egg-gravy, don’t like the greasiness of the dry version… at least i can’t taste that in egg-gravy 😛

    My girl likes the egg gravy in the wat tan hor or Cantonese fried noodles. I’m fine with any sauce as long as there is no msg overload.

    The dry version, I noticed, is not so nice with less oil = my own cooking but some outside do use way too much especially at the Malay shops and stalls. They could do with a lot less oil, actually. You can see all that grease at the bottom of the plate and sometimes, there is so much I can hardly finish what is left of the noodles.

  6. I prefer the dry pek koi.. Fried rice looks good, looks like a lot of liew on your plate, but I think your home-cooked (luncheon meat) fried rice is 100x gooder (new word)

    Not really, mine tastes great with all the nice ingredients but it lacks that wok hei fragrance – they say one would need a really big fire to get that. That is why those stalls selling fried rice, cooked over a gas stove like mime, will not taste as good.

  7. The food came out very nicely in these photos. Fried rice looks best to me.

    Photos always turn out great in natural daylight. It was nice, everything’s quite good at this place.

  8. I love fried rice, but I’ve already long time didn’t have rice already (due to diet, hehe! Only vege!)

    Wahhhhh!!! You’ve turned vegan? Organic? Otherwise, there are all those pesticides and what not, and washing too much or soaking will remove all the vitamins and minerals. Best to grow one’s own. 😉

    1. Not fully vegan, as my mom cook meat at night I still eat, just that for sure is the breakfast and the lunch. Now I’m having daily three meals homemade, those vege my mom bought were selling by my uncle (her brother) He sells vege in the morning market and he knows how to selected those vege not so much pesticides.

      Health is very important in life, of course I want eat as simple as I can, I don’t want any diabetes or high cholesterol come to me when I grow older, hehe!

      Good to take good care of one’s health. Nice to have an uncle planting and selling vegetables – not too sure about those from Sabah or Cameron…or overseas. Money is the root of all evil. 😦

  9. I like the choices of dry and wet koayteow, I am sure both have their own taste and flavour… Beady eyes? Do you have those mini sized ikan bilis over there? Those are really small and the eyes are not so sparkling. Just last night I fried some to go with porridge, their eyes did not stare back at me otherwise I think like you, I would rather peel their head off before I fry… hahahaa…

    That is exactly what I would do when I used those – pull off the heads.

    Ahhhhhh!!!! You can log into my blog now, eh? Well, you’re not the only one complaining – others too and I really dunno what is going on…with Chrome. Have to come in the morning, the earlier the better. Later in the day, even I can’t log in – have to use another browser – Avast SafeZone.

  10. i like how mee mamak may seem deceptively simple but you can get a lot of flavours out of it … sweet savoury, with the tangy zing of the lime and the painful pleasure of the chillies! 😀

    I think the secret is in the sambal. I watched one Malay lady cooking and yes, it seemed so simple and yet turned out so nice. The only thing she used was the sambal other than a little bit of this and that, nothing special, and I really wondered what went into that.

  11. I love fried rice from the restaurant because of that wok hei smell. I’ve seen how the hawkers do it but I can never do what they do at home. Can’t risk burning the kitchen down 😀

    Yes, the fire’s huge…and they tilt the giant wok and all that is inside catches fire. Shudders!!! I would never be able to do that.

  12. Yum!! All looks good!! Sausages in fried rice? No no, i prefer lap cheong or luncheon meat + egg+ long beans + anchovies. Simple and nice. Mee mamak looks super good, like i always said i like Sarawak mee mamak.

    Yes, not unless they’re those very nice gourmet sausages, we have them here now – made in Kuching. Not cheap, over RM10.00 for 3, not very big. 😦 Yet to go and try that mee mamak near your mum’s house that your boys love so much. Trouble is it is at night and we do not go out so much at night, so kwai one.

  13. I still find that your fried rice is better, hehe…

    No lah, no wok hei smell. My girl would not eat, not so nice.

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.

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