Went well…

My girl loves pek koi, literally translated as white cake, more than all the other noodle dishes, Foochow or otherwise, here or anywhere else.

These are pieces of dried rice cakes that one can buy in packs at the shops and they would have to be soaked overnight to soften prior to cooking the very next day. Nowadays, however, there are people who will make their own and we had the one here, for example…

Own made pek koi

…that was cut into long thin strips like french fries and yes, that was very nice.

It appears that different people may cook it differently but usually, the cakes are fried with soy sauce and egg, something like how they fry char kway teow

With soy sauce & egg

This one was fried with cangkok manis

Fried with cangkok manis

…and sometimes, they fry them with those canned clams in soy sauce

With canned clams in soy sauce

…and they do go well together too – not just with bihun.

Well, my girl wanted to cook her own that day and since I had a lot of cans of those clams in the pantry, she decided she would use that and what she dished out…

Melissa's fried pek koi

…was really very nice!

I am often put off by the ones outside as some do not soak them long enough so they are quite tough/rubbery/chewy, not nice and soft like the ones my girl cooked. I sure wouldn’t mind ordering that to eat if they could do it just as well outside.