Friday, April 03, 2015

A day in Taiping

My dad hailed from Taiping. We used to come back Taiping at least annually for Chinese New Year (CNY). Then the annual visit changed from CNY to Qing Ming (visit ancestor's grave). And now we just keep coming back annually to keep the tradition going and go down the memory lane until the day we can't do it anymore..
But what I want to share with you, are the standard makan place that has been there for at least 3 generations. That speaks for itself.

Breakfast @ Chai Chee

Chai Chee used to be so busy from morning till late in the night. But now, it is only the morning that you see the hustle and bustle. But at least we still get our must-eat "Chai Thow Guey". 

 There are only 2 or 3 stalls selling this now. As far as I know, this deep fried white radish cake to be eaten with the sweet sauce can only be found here in Taiping. Eat it when it is hot. You won't be able to stop.

Can you guess what's in the tiffin?
How about now? These should pretty much give you an idea..
Yup, it's nasi lemak. I'd say this is the local nasi lemak where you can also mix with soy sauce pork. It's basically nasi lemak with a difference (catered taste). But for a nasi lemak lover like me, the difference is a good one :)

And then there is the Taiping Char Koay Teow with Fishball. But this one seemed a mixture between Taiping and Cantonese style. Nevertheless, you can still taste the fragrance from intense heat of frying the koay teow (btw, this is flat rice vermicelli).

Oh and how can we forget the wan ton mee + sambal belacan. My dad used to drive down to Taiping just to fulfill his craving for this noodles.
Lunch @ Kedai Ais Kacang Merah Raex (fka Rex Cinema Red Bean Ice)
My dad loved it. I loved it. My kids loved it. 
 Need I say more?

The red bean ice stall used to be accompanied by a few other eatery stalls. They all moved in together after Rex Cinema has been taken down. One of our best lok-lok haunt is here.

Do you know the curry mee in Taiping is slightly different from Penang. The base is white with a stronger curry fragrant compared to Penang.
Oh I miss the northern Pohpiah which is simple without all the krup krup, which I find a pain to the mouth and not very helpful to the clean taste I expected from a pohpiah (this is personal).

Dinner @ Pasat
If we could, we would have tasted every single stalls that sells nasi lemak bungkus here. The 220ftx60ft square is laden with stalls selling rice, dim sum, chee cheong fun, char koay teow, noodles and drinks. Nasi lemak bungkus are the standard staple offered by the drinks stalls. Every single stalls get their supplies from different sources, so you get different variety of nasi lemak bungkus. There are sambal prawn, curry prawn, fried fish, sambal anchovies, sotong, mantis prawn, many many more according to season and suppliers.

Nasi Lemak Bungkus - Udang + Kacang Panjang
My favourite of all the nasi lemak bungkus is prawn curry with long beans. I have yet to try the seasonal mantis prawn. Looking forward to my next trip.

My sis came across this deep fried dried fish coated with sweet sauce. Savoury.

My dad said there used to be weather masters sitting here. What do they do? They bet on the exact time that the first rain drop from the corner of this market roof. These masters will look at the sky, feel the moist on their skin or even taste and smell the air. And they can tell you the exact time rain will drop.

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