The other morning, my girl had to go to school to settle some matters so I dropped her off there and in the meantime, I went to buy these tee peang…
…our Sibu version of the Singapore Foochow oyster cake (which is quite different actually), now available in the morning at this coffee shop…
Back in July, my sister stopped by my house to give us some and she told me then that they are now operating their stall at the aforementioned coffee shop in the morning so we can stop by to buy anytime, no need to wait till sundown to go to their stall at the pasar malam (night market).
I placed my order and chatted with the lady…
…while she was doing the cooking. Yes, she said that they are still running their stall at the pasar malam at night and yes, she added that despite the pandemic, they do get a lot of customers there.
I was able to watch her at work and I saw how she would use the batter to lay out the base on her ladle…
…before she put the meat filling…
…and added more batter to cover it…
Finally, she submerged the ladle in the hot boiling oil…
Once the tee peang was cooked enough, it would come unstuck from the ladle and would float to the surface of the oil.
I must say that I was impressed by how clean the oil was. I have seen people frying these peah on the spot for sale and the oil was already black but somehow or other, they did not seem unduly worried by that.
They also sell some other things at their stall…
…and I saw some customers ordering their picks from them and sitting down to enjoy eating at a table in the coffee shop. They had fried kompia with minced meat filling (probably the same as what they have in their tee peang), chai peah (vegetable fritters), sweet potato & banana fritters, deep fried or koi (yam cake) and Chinese French toast.
No, even though there were not many customers around, lots of empty tables so physical distancing was definitely not a problem at all, I had no intention of sitting down there to eat.
Once my order was done (RM2.00 each, with meat filling)…
…I headed straight home to enjoy them in the comfort of my own home – #staysafe #staywell #stayhome and yes, they were really good…
…as good as always and I sure wouldn’t mind going back there when I feel like having more.
No, that handsome boy was not there, probably caught up with his daytime job. I wonder if he is still helping out at his family stall at the pasar malam at night.
HOCK LOK HONG CAFE SHOP 福樂園茶室 (2.284690, 111.832669) is located at No. 1, Lorong Lanang 2 at the traffic lights where you turn in from Lanang Road heading toward the Sibu Rejang Esplanade and the Li Hua & Kingwood Hotels.
...STILL CRAZY AFTER ALL THESE YEARS! 
I have never come across tee peang in Kuching or maybe I am not observant enough. The tee peang looks so good with the fillings like what we have in bak pao.
Yes, the filling is similar to what we find in bak pao. I’ve not heard my Kuching relatives saying anything about this so I guess it is not available in Kuching.
I think there is the ma ngee (horse’s ears) aka lampha koi at WeLove Bakery, somewhere around King’s Centre, if I am not wrong. Blogpost on the ones I bought here tomorrow. Stick around!
Very interesting how the lady made the tea peang. I would love to sample all those fried goodies!
Very nice! There’s soya bean pulp in the batter – that is the beauty of it!
We don’t have this here. Looks good. Looks something like yam bean fritters but with meat filling. I would be tempted to buy one of each item to try. Fried kompia with meat filling sounds interesting and yummy. I will usually check out the oil before I buy and if the oil is black, I will make a U-turn and walk away.
I dunno if you can get it outside in Ipoh or not – maybe they do have it in Sitiawan since it is a Foochow thing and I did share a blogpost before – an Ipoh lady sharing her recipe and how she made this at home. You will need that special ladle though!
https://my-humblekitchen.blogspot.com/2017/02/foochow-dea-piang-oyster-cake.html
Wish we have this Penang with filling over here….or maybe there is, but I don’t know. Lol.
Just had some spring onion peah this morning for breakfast. Yummy but sinful as deep fried and oily. Lol
Penang? Tee peang, auto correct? I have not heard of any in Kuching. You would have eaten the ones at the end of that same block as your sister-in-law’s shop in Rejang Park last time, the one with the nice fried kway teow. The ones there are quite nice but theirs kosong, no filling.
The spring onion ones I call chai peah…even though no chai in them. There are quite a number of places selling very nice ones here – much easier to find that tee peang. Ya…best not to eat too often, once in a while is fine.
This is another new dish for me. We don’t have many Foochow folks in Johore, so it’s naturally rare to come across their food. Having said that, we do have one stall selling Foochow beef noodles in my little kampung. They put some sour pickles on top of their beef noodles, the soup is very aromatic too.
>Not into pork lard so much – seems very popular in most anything and everything over that side including in the fried mee or kway teow.
We used to have pork lard a lot back in the old days, used it for fried eggs, stir fry everything. Then, we stopped using at all back in the 90’s. Recently, we tried to include pork lard in our food when possible. Did you know that pork lard is one of the healthiest foods in the world (ranked within top 10)?! Ironically, the fat is good for your heart. It was featured on BBC article a couple of years ago.
Yes, I saw that article, been quoting it to a lot of people. That is why we do not mind eating pork belly, pork leg and all that fat but of course, like everything else, moderation is the key. Having said that, we’re just not into those pork crusts. In our younger days, my mum would render pork fat for the lard, one big bucket for use in her cooking…and we threw away the pork crusts – nobody wanted to eat it. I think there were people going round the shops and stalls to buy for use as animal feed. It was just not the in-thing here – eating anything with pork crusts.
You may find these tee peang at Yong Peng but they would most likely be similar to the ones in Singapore. Most Foochow delights there or in Sitiawan are not the same as the ones here – the kampua mee, the kompia…more authentic, like the ones in China…but to us, not so nice. Never heard nor seen beef noodles here the way you described it.
I’ve learned so much about food stalls from your blog over the years! This looks to be like another one I would like to visit! But…I have to live life vicariously thru others these days! LOL 🙂
You should be able to enjoy some of the meat-free delights. They have these tee peang without any meat filling, made from soya bean pulp and I do love the sweet potato fritters too.
I don’t think I have tried tea Penang. Must put them on my list.
LOL!!! Your auto-correct. It’s tee peang! Can try their counterpart, the Fuzhou oyster cake in Singapore if you head down south.