I’ve scheduled this post to publish today because I’m probably going to be busy with baby Caleb.
Today I just want to share about my special relationship with prawn mee, or prawn noodles.
I remember when I was younger, I was always amazed this dish had two different names. In KL we call it prawn mee (har mee) but in Penang they call it Hokkien mee. But in KL Hokkien mee is the black oily fried noodles. And sometimes it’s also known as Mee Yoke. It’s all very confusing.
But my earliest memories of Prawn mee was eating it every Sunday before church with my father in the Sin Kong coffee shop in SS15 Subang Jaya. I would always have a kopi-o ice with it.
Even until today, I will order kopi-o ice if I’m having prawn mee.
When I became a teenager, I would cycle with my friends to a coffee shop in USJ2 to have prawn mee there. It wasn’t as tasty, but it was my first time eating outside and ordering food on my own.
Sometimes we would cycle to Subang to have Lam Mee Yoke.
I would always have the same eating ritual. First I would pour all the belacan over the noodles. Then I would put some soup in the small plate used to serve the belacan and make sure I got all the belacan.
Next step is to mix it all around. Then I would eat all the noodles first, with a ratio of 1 spoon noodles with 3 spoons of soup. Only at the end I will eat all the meat and egg toppings, while finishing off the broth.
After I got married, we found a coffee shop nearby that sells prawn mee, so we’ve been getting it for breakfast every fortnight or so.
The taste is pretty good, and the prawn mee in these photos comes from that shop.
Last week my office colleagues were placing orders for RT Pastry House Hokkaido Cakes, so I decided to put in my name and I got this on my desk a few days later.
Even the description on the box promised a delicious treat. A well packaged product, though I wish the caution sign would be translated into English.
A peek inside the box shows half a dozen cakes. In this photo I focused on the RT Pastry House logo on the box.
You can see the tempting icing sugar generously sprinkled on top.
They looked like flat cupcakes or maybe muffins with icing sugar sprinkled on top. Also reminds me of square scones.
I took them out of the box and lined them up in a row.
I cut one open to show you how it looks like inside. A light sponge cake cream filling.Â I only have one word to describe the taste. Sweet.
Each box of six cakes cost RM13.80.
RT Pastry House has outlets in Taman Desa, Subang, Puchong and Klang.
They are not paying me to publish this post. Just trying to show you some photos I took, plus Poey Chin is a fan of their pastries and cakes.
Recently we made an interesting discovery at the market.
They were selling chee cheong fun at RM1.50 for ten pieces, which is 20% of the price they charge you at food stalls.
Best of all, it’s the rolled up chee cheong fun that I love.
To prepare the chee cheong fun, we just steamed them for about ten minutes in a wok.
When heated up, just cut to bite sized pieces and sprinkle with toasted sesame seeds.
We dressed with some sweet sauce (which was sold in concentrated form in a jar) which we dilluted with some hot water.
It’s funny but in our house we have two different chee cheong fun sauces. I grew up and love the dark sweet variety but Poey Chin prefers the sweet sourish sauce you can find in Ipoh.
Sometimes we would also buy some pieces fish ball or fu chuk to go with the chee cheong fun.
This has become one of my favourite breakfast meals.
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