Ain’t what it used to be…

I dropped by the pasar malam (night market) here the other day. My girl said she felt like having some tee peang

Tee peang
*Archive photo*

…so I headed straight to the stall for what we feel is the best in town in the hope that I could get hold of some for her. This is one of few kuehs (local cakes) left that she can eat as most would be made using wheat flour so they are not gluten free.

Incidentally, I heard that they are no longer running the stall at a coffee shop in town in the morning so if you insist on getting theirs and theirs alone, you will have to try your luck at their stall at the pasar malam.

Yes, the handsome young boy was there…

Handsome boy
*Archive photo*

…helping his mum at the stall at night and he was all apologetic that there wasn’t a single one left.

One thing I’ve noticed about them is that if they are frying something, they would do just that and nothing else so if that is not what you want, you will just have to wait. They were frying the ngor hiang/lor bak at the time and looking at the crowd gathered at the stall that evening, I decided to come back and try my luck another day.

I walked around looking for the stall that was selling this yeu chang koi (fried shallot cake)…

Pasar malam yeu chang koi

…but I did not see it anywhere so I left the place empty handed, disappointed that my effort had all been in vain.

The one I had here was quite like the ones I used to enjoy so much in my younger days except that they used a shallow saucer, not a bowl, so it was not as thick as the ones before but at least, it tasted pretty much the same.

It so happened that I came across this…

Lok Ming Yuen yeu chang koi 1

…at this coffee shop behind the medical centre where my mum was warded at the time and of course, I wasted no time whatsoever in grabbing a pack to try.

Inside, you can find the koi (cake) with the special soy sauce…

Lok Ming Yuen yeu chang koi 2

…and the yeu chang (fried shallots)…

Yeu chang

You will have to sprinkle the yeu chang all over the koi

Fried shallots, sprinkled

…and  pour the sauce over everything…

Pour the sauce

…before you start eating.

Yes, it was nice but no, it just ain’t the same. For one thing, the koi was very thin and it reminded me of chee cheong fun, nothing like what we had before and loved so well…and not anything I would go out of my way to buy again. Sighhhh!!!!

Advertisements

Author: suituapui

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

9 thoughts on “Ain’t what it used to be…”

  1. Tee peang looks like vegetable kuih. I have never came across yew chang koi at our kuih stalls here. How is the taste? Indeed the one you bought looks Chee Cheong Fun.

    No, it’s not chai peah – that one uses wheat flour for the batter, not gluten free. My girl loves those…but of course, she cannot eat them now. 😦
    I have not heard of yeu chang koi being sold anywhere in Kuching. Even here, it is so hard to find – and the few we have here and there are not like the ones I used to enjoy so much in my younger days.

  2. Not a fan of kuihs. Hehe.

    Lucky you! You wouldn’t be missing all those delights once the old folks have retired or died. The young ones do not seem to be able to get things right. I cannot even find a place here selling yeu char koi like the ones I used to know and love a long time ago. 😥

  3. The tee peang somehow reminds me of ulundu vadai though I am sure they taste very different.

    The white koi seems similar to cantonese put chai ko: http://muntalksfood.blogspot.my/2015/05/put-chai-ko.html

    Ah, seems like it was not your day but I give you an A++ for your effort and thoughtfulness.

    We have that put chai ko here and no, they are not the same. Yeu chang koi is a lot softer, not so firm. I would say it is like chee cheong fun, just that it is not in thin sheets. Tee peang is definitely not like vadai but now that you mentioned it, I did take the pulp from making soya bean milk to make something like vadai, in place of dhal. Very nice too!!! Tee peang is also made from the soya bean pulp but I do not know how they go about that.

    I did stop by the other night, Friday, and waited in the car (parking is a pain around the pasar malam) while the ladies went and bought the tee peang so my girl finally got to eat and enjoy it.

    1. Good to know Melissa got to eat the tee peang. Oh so the koi texture is softer than put chai ko. Now I am interested to try tee peang since it is made from soya bean pulp.

      Tee peang is easily available at most kueh stalls here, unlike the yeu chang koi. Problem is they do not even look good, much less taste nice – most of them. 😦

  4. I so miss Pasar malam, the food and the things you can buy. Such a vibrant place to go at night

    Not in our tropical heat and I’m no fan of crowded places…plus one would have to park one’s car miles away. You would not see me there all that regularly.

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