Fat Luscious Juicy.....Taugeh, and a Hysterectomy

That's how Lemongrass described the taugeh from Ipoh. A bit of a waste and overkill of adjectives, but yeah, she is right. The taugeh, apparently because of the water from artesan wells, IS plump, juicy and naturally circumcised. As in, you dont have to really pluck the tips.


Oh, yes, I was in Ipoh last friday, on a whim, coz WOMAN I AM SCARED OF (WIASO) was back on holiday, so Godma (to my kids) and I thought we'd take the day off, chow down some Ipoh food, and bring WIASO back to KL. The drive up north was uneventful enough, but I have to say the limestone caves, Lata Kinjang (or is it Kijang) waterfalls from the highway, do make for a rather scenic drive. But being 41 and jaded, one doesnt go ooh and ah anymore.

Suitably famished by the time we arrived, WIASO's sister took over the wheels and played local tour guide. First stop was Khong Heng kopitiam for Kai See Hor Fun. I can now understand why Michelle Yeoh is such a fan of Kai See Hor Fun, for the Ipoh version is really rather good.

For starters we had the Yau Yee Ong Chow, ie, Cuttle Fish with Water Convulvulus. (Anything with two Vs and and L reminds me of a certain word).

The sauce of the YYOC is different from the KL one. It's more like a curry sauce. In my haste and hunger, I agreed to order a bowl of Ngau Nam Meen.....highly forgettable, and wasn't really finished.


The Kai See Hor Fun, as I said, was excellent. Should have ordered two bowls. Unlike Penang hawker fare, which comes in MINISCULE portions, the servings here are pretty much like KLs. I ordered a small hor fun, which was sufficient.

We also had popiah and rojak, by which time I was too engrossed in the hor fun to bother taking pics. The popiah seemed to have a lot of "liu", unlike the ones here.

For dessert, WIASO's sister brought us for tau foo far in this "drive in". Snow Mountain. The proprietors have been running this for the last 30 years.





You basically sit in your car, and place your order, and eat in the comfort of your car. What a brilliant idea. The TFF was superb, silky smooth, but then again, most TFF in Malaysia is rather good anyway.

NO MORE BUNS IN THIS OVEN

On a separate note, two weekends ago, while I was making 2 chicken pies for delivery, the oven here konked out. It is 12 years old, and has served us faithfully, churning out roast chickens for family dinners, scones for countless tea parties, thousands of muffins for church, [getting teary eyed], twas the experimental lab for many a cake, and it was in this oven that the first wedding cake was made as well. Alas, sad to say, it wasn't economically viable to repair, and the parts were not available anyway, so, an oven hysterectomy it has to be. No more buns from this oven. Actually it was causing the ELCB to trip. It has served us well.


So, bring out the old, bring in the new!!!! The ELECTROLUX EOB3637X. I'd forgotten what it's like to have a clear oven door, and a light in the oven.... it's like watching TV!!!! In the old oven, the oven door had turned opaque with its years of wear, and the light wasnt working either. So, I could actually see the cakes rise, ah, such a joyful feeling to the heart. Until it rose too much and I went, ARGHHHHHH.....coz I havent really got accustomed to the new temperature settings etc. AND THANK YOU, manufacturers, for FINALLY getting it into your skulls that it is far easier to demarcate the temperature settings with ACTUAL TEMPERATURE readings, ie, 180C, 200C as opposed to numbers 1-7......

I look forward to having many buns in my new oven.