A year ago…

There is this thing on Facebook that tells you what transpired on this day a year or more ago and what a coincidence it was that I had the popiah here

Jiali Cafe popiah 1

…on the 12th last year and it so happened that we dropped by at that same place again the other day, the 11th – exactly a year ago and I had not one but two of those lovely spring rolls…

Jiali Cafe popiah 2

Unfortunately, I had to eat both of them all by myself as there is wheat in the skin so my girl is not having any more popiahs these days and the mum is following her in keeping to a gluten-free diet.

Actually, it was my girl who suggested going there as she wanted the chee cheong fan and I ordered the “original” (RM6.00)…

Jiali Cafe chee cheong fan, original

…and the one with char siew (barbecued meat) inside (RM6.00)…

Jiali Cafe chee cheong fan, char siew

Of course I asked them not to pour the sauce all over our orders – it is probably chio cheng (light soy sauce) and the ones sold at the shops and supermarkets do contain wheat as well.

Yes, they were very nice and she enjoyed eating them very much but two plates of those with two of the rolls in each were a bit too much for her and even though I did help her a bit, we still had quite a lot left so I asked for them to be tapaoed for us to take home. Having said that, if you were to go for these in a group, it would be a good idea to order the cham (mixed) as that would be very much cheaper. For RM9.00 only, you would get both the above and two more rolls, the ones with kucai (chives), a total of six altogether.

The mum had the so-called Penang char kway teow (RM6.00)…

Jiali Cafe Penang char kway teow

…from the stall at the back. Well, it did look all right and she did say it was good plus it had cockles and lap cheong (Chinese sausage) though I did not see any prawns.

I ordered fried kway teow too, the special from the Malay stall in front and for just RM1.00 more, RM7.00, I got one fried egg…

Jiali Cafe kway teow goreng special, egg

…and quite a lot of fried chicken…

Jiali Cafe kway teow goreng special, chicken

…and I would say it was very nice…

Jaili Cafe kway teow goreng

…a little spicy and that made me enjoy it a lot more.

No, we did not go some place special last Saturday for lunch like what we would normally do but it was a good lunch nonetheless and we all liked our orders.

JIALI CAFE (2.292140, 111.841524) is located among the shops behind Medan Mall, Jalan Wong King Huo, facing the road leading to the Medan Hotel there.

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Author: suituapui

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

16 thoughts on “A year ago…”

  1. Wah, that chee cheong fun looks yummy lo! The fillings like very generous!

    It’s the skin that I go for and they do it really well here – I wonder if they will sell it plain, eat with the sambal or not, no need for whatever filling.

  2. That’s a fulfilling lunch for you, 2 popiahs plus a plate of char kway teow special. With just a difference of RM1, I certainly go for your choice of kway teow, so worth it.

    Yes, very filling…and yes, usually one will get more when going for the Malay ones – theirs depend more on the ingredients.

    The Chinese ones will not have a lot of ingredients – like in my missus’ plate, there were only two slices of the lap cheong, dunno how many cockles, probably just two and no prawn…but they do not use a regular gas cooker, their fire is bigger and hotter and what they dish out would have that much coveted wok hei fragrance, never mind that there aren’t very much ingredients added.

    I don’t mind either as long as there is no msg overdose…and you know who tends to use a lot more to make up for the lack of taste.

  3. A lovely lunch with your wonderful ladies. I would go for your kway teow. Now I am missing Malay fried noodle. Lol.

    Kids at school, hubby at work…go, go! Have a little alone time, enjoy! πŸ˜€

  4. Yay for chee cheong fun! Nay for fried koay teow!

    I think if they cut into strips, it will be like the kway teow over at your side, the one I like a lot more than our local ones. Will find out next time if they will sell it “kosong” – then I can buy and cut myself.

  5. The Chee Cheong Fun looks really tasty! I would prefer those with chives to those with char siew.

    I think we tried that before. If I remember correctly, we were not fond of the one with prawns, probably used those tiny frozen ones sold in packs at the supermarkets, not sweet, no taste at all.

  6. That reminds me: it’s been a while since I’ve had popiah. I really enjoy them when they’re freshly made.

    Yes, a world of difference. Not so nice if takeaway by the time one gets home.

  7. I love chee cheong fun with filling, hehe…

    How much are they over there, I wonder? If it is RM6 here, they should be real cheap there, SGD2?

  8. Ohhh….the CCF looks so good! I would love to have a plate of that πŸ™‚

    Yes, it was good. I wouldn’t mind a little less garnishing though – I wouldn’t mind it looking a little cleaner. πŸ˜€

  9. The first CCF looks good.. more like Teluk Intan style.. Ipoh style is not rolled but flat… for this type, I call it Hongkong style… πŸ™‚ And your fried koay teow indeed is very worth it… for another ringgit, so much extra!

    I only know this style, same as what I usually get at the dim sum places – that would make it Hong Kong style, I guess…and the guy told me he came from Ipoh. Can’t remember if it was rolled or folded flat in Penang – I can only recall they had rojak paste by the side.

  10. Now this type of popiah I’ve never seen..

    Yes, never had anything like this anywhere. When I shared the photo on Facebook the other day, my friend, Alfred, from Singapore commented and said it was the best he’s ever had…and he does travel a lot and very frequently. Latest I saw, he was going round 6 states in the peninsula feasting on the durians, dunno if he has gone back yet or not.

  11. There used to be a stall where they serve CCF with steam chicken, I like. But hard to find.

    It has been a long time since I last had spring rolls.

    The ones here are different from any anywhere else, much nicer but best eaten on the spot.

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