: : Pasar Kampung, Tabuan Laru : :

Had lunch again at Pasar Kampung, Tabuan Laru, with the usual gang. Have told RC about this ‘fair’ and beautiful hands. Ha!

Nasi Lemak

Nasi Lemak

Managed to take a shot of the nasi lemak that RC wallop a few days ago. SU was kind enough to let me take a snapshot before tucking in. From Chinese stall using halal chicken. I’ll leave it to the Muslim’s to decide whether it’s properly halal. Am not sure about it.

Hong Kong Mee

Hong Kong Mee

This was a towering dish! At least 5 cm high! Definitely a generous topping for RM3 (US$0.78), much more than at Thompson Corner. Probably due to the fact that the lunch crowd are mostly people who are labourers with tremendous appetite. BJ’s favourite dish : think this is the 2nd one in two days! From non-halal store : he uses pork so be forewarned.

Fried Kway Teow with Taugeh

Fried Kway Teow with Taugeh

My love affair with Fried Kway Teow cooked with Taugeh (bean sprouts). SU’s one yesterday was just too tasty for me to resist. So, am ordering it today. I think it’s just a family tradition to love fried kway teow. There’s something about the noodles that just makes it, oh, so irresistible. From the same stall that cooked the towering Hong Kong Mee.

Ang Tau Peng

Ang Tau Peng

Oppps! I actually forgot to add this in when I posted the Lunch Menu. Ang Tau Peng (Iced Red Bean) is one of the many varieties of ais kacang (iced beans) drink available. Another type is ais jaguang (iced corn drink). There are actually a lot of different ingredients one can try like the fluorescent green jelly (looks like worms), red sago (very tiny itsy bitsy jelly-type…err… round things), fruits, cincau (black sweetened jelly. can actually find them in powdered form nowadays). Compulsory ingredients are the brown sugar, evaporated milk or coconut milk and grenaldine syrup for the pink colour.

See the red beans?

Here’s a close-up of the red beans found in the drink. Ais kacang is a favourite during hot weather. Surprisingly, in West Malaysia, the ais kacang drinks aren’t as colourful as the ones found in Sarawak. Don’t know the reasoning why. Anyway, I like a bit of colour. When it’s really brown, doesn’t look so attractive to eat. Haven’t seen a blue coloured ais kacang yet. :p

: : Kuih, Kueh : :

Since steph requested for some kuih muih pics, here are some of them. Funny how food looks good on a camera but doesn’t quite taste as good? I took these shots from the company cafeteria early this morning. Was trying to arrange them in an orderly manner but the rest of the other people were looking at me in a funny way. Also, the cafeteria staff started getting nervous when I whipped out my camera.

Granny’s contribution : helping me to identify the names of the different types of kuih. Note, she also got hungry. Ha!

Ham Chee Peng, Yu Char Kuih, Kuih Lapis, Kuih Salat

Clockwise from top left : Ham Chee Peng, Yu Char Kuih, Kuih Lapis, Kuih Salat. The ham chee peng is not in it’s usual circular form. It’s a light fluffy bun that taste slightly saltish. Yu Char Kuih is my favourite but this version tastes so bland. Probably because they add too much flour that it becomes too tough. Yu Char Kuih goes great with porridge and bak kut teh though. Think it’ll also go great with chik kut teh (chicken version of bak kut teh). Kuih Lapis is a layered snack which 3 different colours. Even though it’s steamed, it’s still a bit oily from the glutinous flour used. Kuih Salat has a pandan layer on top and glutinous rice layer on the bottom. One of my favourite kuih.

Hua Kuih, Ang Ku Kuih Talam, Unknown Malay Kuih, Kuih Yam

Clockwise from top right : Hua Kuih, Ang Ku, Kuih Talam, Unknown Malay Kuih, Kuih Yam. The Hua Kuih looks a bit too thick but not sure. Ang Ku is a red kuih that has grounded peanuts inside. An addictive kuih, believe me. Granny and I were scratching our heads on the name of the kuih and the green and brown kuih. There are actually a lot of Malay kuih I have yet to sample. Not sure what is in Kuih Talam. Any ideas anyone? Kuih Yam is one of my all-time favourite. Missing some chopped chillies and spring onions on top though.

Pulut Udang, Chai Tau Kuih

Top down : Pulut Udang, Chai Tau Kuih. Pulut Udang is actually glutinous rice with chopped dried prawn as filling. It’s wrapped up in pandan leaves and then steamed. Are those staples? Yep. They don’t use little toothpicks anymore. Staples became more convenient so remember to check that you’ve removed them. As for the chai tau kuih, it’s also addictive. It’s sometimes chopped up and fried with egg. Yummy.

Kong Pia

Last kuih taken. This is the Kong Pia. It’s actually a very light, fluffly bun that surprisingly doesn’t taste oily but you can feel the oil in your fingers. I think Granny mentioned that it was a popular Foo Chow kuih but I could be mistaken.

There are actually more kuih outside but these are some of the popular ones. I have to seriously get out to the market one day with my camera and do the tourist thing. Just for the heck of it.