One of my precious weekends was spend with family in Malaysia. Maybe Malaysia isn’t quite as exciting as Bangkok, Bali or Europe because both of our countries have somewhat similar culture a shared history dating back to the 1930s when we both were under the British Rule. But in terms of authencity and taste wise, Malaysia emerged to be the better in serving delicious and traditional dishes prepared in the most unpredictable and ancient way that make many modern Singaporeans cringe and say, ” Ewe. So dirty!” But, as for those who love and appreciates our local food culture out there, I’m sure you are going to agree with me that food with a little bit of “dirt” can taste quite heavenly sometimes. Don’t ask me why. It’s just magic.
We are on a Makan-Makan trail to Muar Town, in Johor, with other Singapore Ah Peks (old uncle) and Ah Sohs (old aunties). I’ve been going for food-tasting events since the start of my blogging career with people of my age so this had to be the first time hanging out with the old aunties and uncles from the heartland who were pretty hyper and bouncy on our bus journey to Muar. You bet, some of these uncles and aunties are great cook themselves so when it comes to food, they are experts at it. They know which hawker serves the best Ckar Kway Teow by just observing the way the hawker manipulates the ladle and the wok. With years of experience, they could even analyse the ingredients in the food as they are eating it. This just amazes me as I’ve yet to reach that level.
Anyhow, we first head over to Yong Peng for breakfast at the local coffeeshop houses. I had no idea where we were but the aroma of the hot chicken buns, Siew Mai and You Tiao is irresistable.
Aiyo! You see that? Green Siew Mai!
And this gigantic bao (Chinese bun)!
King-sized Pork Bun.
It’s size of my two fists combined together.
Chee Cheong Fun (Rice Noodle Roll)
I love Chee Cheong Fun.
Watch this lady prepares our Chee Cheong Fun.
It seems very fun!
That’s a pretty big squarish piece of blade to slice the Chee Cheong Fun.
Here’s an extra bit of information about this dish. “Chee Cheong” means pig intesting and “fun” means noodles. And people named this dish as Chee Cheong Fun because the rice noodles looked like pig intestines!
The hawker’s hands are pretty swift.
So if it doesn’t look like pig’s intestine to me, can I rename it to Soya noodles marinated in dark soy sauce?
There’s stall selling fried You Tiao by the roadside and according to the tourguide, he uses really good quality oil to fry the dough because the oil always seems to be so clean and clear after frying countless of times!
When it comes to taking photographs of people in action, I would usually seek their permission. And the uncle at the You Tiao stall kindly agree for me to snap pictures but at the same time, he also asked me in mandarin, ” Is it necessary for you to carry such a big camera around? I thought the handphone camera works just as well!”
Well, uncle, there is a huge and distinct difference in photo quality! There’s so much details that the handphone camera can’t capture!
Fried You Tiao
It’s nice to eat this with soyabean curd.
The tourguide has kindly give each of us a map of the Muar Town and on the map, he has indicated which are the hawker stalls and coffeeshop houses that serves the best Malaysian delicacies!
Nan Wah Coffeehouse
Teochew Pig organ soup
It’s also known as Teochew Ter Chap Chye Teng.
Where gluttons gather
To feast together.
Muar is very famous for their otak-otak. Be sure to try one while you’re here!
This uncle prepares one of the best fried oyster omelettle I’ve ever tasted! It could even be better than the ones sold in Taiwan!
Marketing is my parents’ favourite pastime.
A little sour, a litle sweet
Tantalizing pear juice.
Muar’s Landmark – The Clock Tower
I couldn’t resist the temptation of buying a loaf of bread home. But the thought of having a layer of dust over the bread with butter has impeded me from taking our my purse.
You see, I just love the sight of freshly baked food stuff. I’m so into baking these days. If only I could get an oven real soon…
I always use to think that Mid-Autumn Festival was called Mooncake festival because all I remembered was people eating mooncakes during that special day and mooncakes advertisements splattering all over the newspapers. Buy me mooncakes!
We spend only 2 hours in Muar Town! There isn’t enough time for us to cover the grounds to visit every famous eatery in town because we had to head back to Singapore before the sky turns dark!
On our way back to Singapore, we stop over at Sutera Mall in jJohor for dinner.
This chinese eatery was pretty crowded by the time we reached there so my Dad reckon that the food here must have tasted really good. His reasoning is simple. If the food here could attract more than 10 customers to patronize their stall, I’m pretty sure we would enjoy the food here. Sure, indeed. Though it wasn’t one of the best, but it’s tasty and most important of all, it felt homely to be eating with my parents and Brother Dix.
So we ordered Char Siew, Roasted Chicken and Roasted Duck meat rice with some side dishes.
This dish over here gave me that nostalgic feel as I recall how Grandma Ah Jia use to prepare homecook meals for us every weekend when our parents take us to visit our grandparents and cousins.
Daddy’s a prowling cat who always anticipating a cooked fish on the dining table.
Brother Dix decides that he needed his sweet fix after dinner so we head over to Sutera Mall where we had our healthy yoghurt soft freeze with mixed nuts. I wish I had a yoghurt freeze machine at home too!
We ended our trip in Malaysia on a sweet note too.
I’m so inspired to do a blog post guide on Malaysia’s best delicacies!