Showing posts with label Noodles. Show all posts

OODLES OF NOODLES: MANGKOK, THAI BOAT NOODLES

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“S
igek Jak Sik Cukup” is the motto here in “Mangkok” as literally unless you have a child-like appetite, one minuscule bowl of noodles really is not enough.


Bowls and bowls of boat Noodles are what we come here for, as boat noodles are what we are getting. Sort of.  The dreaded word, authenticity if you are looking for it is dubious at best. Instead, an open mind is needed here as Mangkok attempts to deliver a more clientele’ friendly version of this dish in the most authentic way possible.


Traditionally being served in boats, thus the name - Boat Noodles have come a long way from just being served in said boats by the canals of Thailand. Now being more commercially sold in restaurants, stalls and in this occasion, house like restaurants in the outskirts of town - this fun trend of having small portions in big quantities is something that has for now at least, resulted in long lines of people willing to experience something new.

Now, back to the word “authenticity”. Boat Noodles are traditionally served in small portions as the amount provided originated from the need to serve them as quickly as possible. Smaller portions, faster service. This was important as only one person on said boats would prepare the noodles and double as cashier. 

As for how small the portions (about a maximum two mouthfuls to be exact) usually are is up for debate, but paying RM1.50 per portion does somewhat make up for it. That and being able to look like you have a beastly appetite on Instagram is always a plus.



Portions aside, the most important aspect to any Soup based Noodle dish is the broth. If the sour spiciness of the chilli topped above here has not numbed your taste buds, what the broth here has accomplished is carry strong flavours of salty fish stock, sweetness and a lot of garlic.


Unfortunately, these flavours seem rather one dimensional as it falls flat without having something to lift it. Authentically, Pig’s blood or lard is an important component to Boat Noodle broth but more so than ever, the loss of flavour that blood brings and lack of some sort of replacement is evident as the broth is missing both mouthfeel and richness.


Although the herbs that top it cuts through the strong flavour to bring some form of freshness, it is not enough to feel like that is all you taste. That is, if the spiciness hasn’t already killed your sense of taste for those who are sensitive to that sort of thing.


As for the noodles themselves, they are subjectively acceptable but slightly overcooked as the thin flat rice noodles lack springiness as forgive the pun, they fall also rather flat. It is a consequence one understands when having to make a large batch of noodles at one time, but the irregularly short sized noodles do not help make consistency easier. Although a personal gripe, not being able to properly slurp noodles due to how short the noodles are, does take away from the experience of eating them.


Finally, what tops the Boat Noodles are the condiments of either beef or chicken strips and the inclusion of a standard Fish Ball. If you are debating as to whether that half a Fish Ball (I think) is either a really overcooked frozen Fish Ball from being boiled in broth for so long, or a fresh home-made Fish Ball that has been overworked – it matters not, as the end product is tasteless and mush textured.


The strips of meat also fail to impress, as the only difference between either is texture and any inkling of flavour is drowned in their broth.


Mangkok, though a charming food establishment that invites you in with bright smiles, warm welcomes and a chill hipster like environment; is not going to be the place for an arguably “authentic” Thai Boat Noodle experience - if that is what you are looking for. Debatably, RM1.50 might be the value per bowl your heart desires, but realistically, you will need a lot more than just a bowl to fill your appetite. Once the final cost of your many bowls are factored in, Mangkok will leave you wondering if eating that many bowls of Noodles that tastes mediocre at best to fill your appetite, was worth it. I am still wondering.

Mangkok is open daily except Thursdays from 5pm till 8:30pm or until they sell out. The location is provided below. 

"The pictures this post are achieved by use of an iPhone 5s camera. Yes, I'm as surprised at how well these came out as you are. Credits to Isabel Chai and Julian Sim."


OODLES OF NOODLES: HO JOO LAKSA

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I
f you don’t want to get into a heated argument in the town of Kuching, then there are a few conversations you’ll want to stay away from. Religion, politics, sports and “best” food spots are to name a few. Because this is a food article, let’s talk about the kinds of “best” food conversations you should specifically stay away from. Those kinds are the ones that concern Kolo Mee and Laksa.


Few kinds of food compare to how dearly Kuching-ites hold these two close to their heart, especially if they reside in shops that they have a special bond to. That bond is something shared and created in various ways, from childhood favourites or a special discovery. 

If we’re talking about bonds, few shops though or Laksa stalls more specifically like the Laksa Stall in Hoo Joo Coffee Shop, 3rd mile can say that they’re an expert in making bonds. They’ve been in the bond making business for 40 years and making it on a recipe that is now 90 years old. That’s a really long time to be making bonds and really good Laksa for that matter.

If she’s been selling Laksa for that amount of time and the recipe is that old, you’d be wise to ask me if I’m suggesting that this is a place for the best Sarawak Laksa. I wouldn’t blame you for thinking so, but no. I don’t believe there is a “best” place, as there are so many great kinds out there! But what you can’t run away from, from a good bowl is a really really good broth.  


The Aunty that’s been making Laksa here is an expert at it and has been providing consistent delicious tasting Laksa from the day she opened this stall. She’ll be proud to tell you that this is possible due to her making her own paste for her broth, which doesn’t make her subject to changes in taste from paste providers which a lot of Laksa stalls in Kuching are using.

What you’ll taste here may be different from what you’re used to, as the first thing you’ll notice is how balanced the flavours are. There isn’t a natural kick of flavours that is common in most stalls, but a very welcome balance of the sour and savoury while also maintaining a very smooth creamy broth that you’ll have no qualms with finishing till the very last drop.



Apart from the delicious broth, you’ll notice the most simple of garnishes that top the noodles. It’s a welcome change from the gimmick of large prawns and extravagant parts of the chicken. Everything in this bowl is modest and well thought of. The prawns, though admittedly were a bit overcooked on the day of taking these pictures were sized big enough to finish in one bite while the chicken strips used were juicy and were able to soak up the broth well due to the careful way it was stripped.


The thin rice vermicelli noodles are also worth noting as they were both springy and had a nice bite to it. It’s always a welcome addition when Laksa noodles are cooked beautifully as there is rarely anything worse than badly cooked noodles that are either too hard to bite on or too soft and slimy to enjoy.

I spoke earlier about bonds, and patrons I’ve spoken to who frequent this stall speak of how these noodles remind them of childhood. It isn’t the idea of Laksa that reminds of it, but rather the exact taste and flavour of it. This is the product of consistency and it’s consistency from being able to create what you serve from scratch and knowing exactly what you put in your meals that builds a bond and trust based on flavours. Flavours that you know you can turn to that remains like an old friend in an ever-changing world.

Ho Joo Laksa is open daily from 6am - 11pm.



The original content of this article belongs to The Borneo Post SEED and can be found HERE. Head on there by clicking the picture below for more great content and happenings in and about with Sarawak. 

OODLES OF NOODLES: ANGEL'S MENU MEE JAWA

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I
 would like to think of myself as an adventurous person when it comes to food. As a dashing young Chinese boy in the small town of Kuching, adventure when we talk about breakfast is NOT ordering what you usually order in a specific Coffee Shop.

Why yes, my logo does have its own signboard now. 

Imagine going to your favourite Laksa Coffee Shop and ordering Nasi Lemak instead. Kwong Hup is that very example of what I am talking about. It is a shop known to me and someone very dear to my heart as a place where we default to for Popiah. It is not, a shop where I’d go to for a plate of Mee Jawa instead. The very idea of doing something like that till recently would have been preposterous! Fortunately, it no longer is.

Now for those who have read this blog for a while now will know of the Mee Jawa post I wrote of HERE, and if you are looking for said similar experience in Kwong Hup’s Angel’s Menu, you will be in for a treat. If you like something different, that is.

Miss Angel's husband and a very good looking arm, if I do say so myself


This gem of a stall was opened in Kwong Hup about 5 years ago by Miss Angel (Yes, that’s the stall owner’s name), her husband and daughter-in-law whom I heard was where the recipes came from. What makes this place special is how proud they are of their food, and when you see it finally arrive at your table, you can see why.


The most notable difference you may spot is how the colour of the gravy is different from what we may be used to in Kuching. Instead of the pale yellow, as you can see, it takes a slightly redder hue. Unlike many others, sweet potato is evidently used in the recipe.


From the way it looks, to its texture and the hint of sweetness just ringing of authenticity, it is hard to deny how much flavour is added when sweet potato is not swapped out for flour for texture and sugar instead for sweetness. What is also present is the savoury salty flavours of presumably ikan bilis and sourness from tamarind.


The proteins present which is the egg and beef are rather underwhelming as they are both rather dry and do not do much to add to the dish other than texture. The flavour of the beef is very mild, but better that than strong flavours that clash with the gravy.


The tofu available is also rather nice to have, as the burst of flavour you receive after it soaks up the gravy is always a welcome addition.


Overall, what you should be getting is a burst of flavour from the gravy that is sweet with a salty and sour undertone coupled with mild proteins that add texture and garnishes that provide a rounded sweetness and a slight chew.

Once again, this is different from what you may be used to, but different is good. Being different shows that there are others out there, purposefully doing things against the norm because they believe in what they do. In this case, they believe that that difference is what makes it delicious. That is exactly what is present with Angel’s Menu. 

Kwong Hup, Angel’s Menu is open daily from 6am to 1pm except on Mondays when they are closed.

OODLES OF NOODLES: ORIENTAL PARK, KOLO MEE

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B
efore we begin, I wish to inform you that I am fully aware that this is my second Kolo Mee post in a month. I would also wish to inform you that I was guilty of not being able to help myself. It’s Kolo Mee, and I was in the area! Julian, the brilliant photographer who takes all these beautiful food shots for your reading pleasure was also with me at the time so as the saying goes, Carpe Diem.

Traversing through alleyways to get to my destination
The location of the coffee shop known as Oriental Park is best known for being in the very close vicinity of the old Cathay Cinema. Unless you’ve grown up coming here with your family, been a movie-goer of the Cathay Cinema days or stumbled upon this by foot, you are not going to be able to find this especially if you are driving around the main road area. Its obscurity and walking through alleyways to get there is all part of Oriental Park’s charm. Do not worry about directions though, because as usual I have a map provided below.  
http://www.susanbkason.com/2014/09/03/the-cathay-cinema-on-borneo/#.VTXnniGqqko

Oriental Park was best known in the days of old when Cathay cinema was still a cinema and not an abandoned building, as a place where movie goers would go grab a meal before a film or some candy to enjoy said film with. Soon after Cathay closed its doors, the food business in Oriental Park was in jeopardy of losing its major clientele. Needless to say, practical food stall owners chose to depart.


Mr Thian, an ex-See Hua Daily newspaper employee who at the time ran the Candy operations in Oriental Park had no plans to leave despite everyone else doing so. He and his wife knew though that selling candy was not going to be sustainable, so they took over the stall that belonged to the previous Kolo Mee stall owner. Along with a new take on how to make Kolo Mee that was different from the previous owner and with the support of his wife, Oriental Park has been selling Kolo Mee and has been family-run for more than 20 years.


Mr Thian, the proud owner of this establishment may be too shy to tell this story, but his lovely wife would be more than happy to speak to you. I enquired if she was scared when her husband left his stable desk job to sell candy and then proceed to sell and make Kolo Mee of all things; her answer was a swift, “Not at all”.

The cause of this bravery is not clear to me, but judging by the crowd that always make it over to Oriental Park despite the obscurity, I’d say it has something to do with the Kolo Mee.



Like most stalls of the like, there are a few choices of noodles you may partake of but today like most days I prefer to play it safe with my noodles.

Speaking of the noodles, the straight ones were well blanched as they came springy and firm, though not as dente as I would normally prefer them. The “Mee Pok” or linguini-like noodles do provide that firmness if that is what you are looking for.


They are also well accompanied by strong flavours of drizzled lard that coat these noodles so well, along with fried garlic that brings a nutty sweetness. Unfortunately they were out of spring onions that day, but believe me if they were present, it would have really brought the flavours full circle with the added light crunchy texture. Coming early is the lesson learnt!


Fortunately, what was available that day was the minced meat and Char Siew. The minced meat is as you can see, juicy and it brings a good saltiness to this bowl.


What does make this bowl special and different from most shops is the Char Siew Pork being made in-house. If you happen to be lucky you may see a Barbeque Pit on the side of the restaurant, where Mr Thian barbeques this Char Siew to a juicy inside and crunchy outside. 



The fact that it is barbequed instead of oven roasted also means that its skin has a smoky flavour to it. You will also notice from time to time, Mr Thian will go to the end of the shop to freshly cut up the Char Siew to make sure that no cuts are left out in the open too long to be dried up.


Another note on the Char Siew is the “Ang (Red)” if you want to “Pang (Hokkien for “put”. At least I think so. I’m not a very good Chinese) Ang” on your noodles. What the “Ang” means is the Red Char Siew Oil and said “Ang” if you choose to drizzle it over your noodles, will also be a sweet delightful experience. 


The sweetness of this has a good porky body to it and does not taste like sugar and food colouring like so many other Angs you may find in Kuching, so yes. That is a good thing. A very good thing.

Oriental Park has gone through a lot, but it is inspiring to see brave people do so well for so long when they have put their minds to it and are determined. From candy to noodles, you know that the experience will be sweet regardless.

Candid while having found a seat amidst the full house. Come early!
Oriental Park opens every day from 6am – 1pm or till they sell out.

The map provided below belongs to a very talented blogger/writer from Kuching, named Anna. She did a very good piece on this shop as well, so do check her out HERE.

Urban Palate posts and tells it like it is every Tuesday from around 7-8pm Malaysian time. If you have enjoyed this article, please do share us on Facebook, Twitter and/or Instagram. Much love!


OLD KUCHING: CARPENTER STREET PART 3, KIM JOO

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A
sking who Mr Kim Joo was, had to be one of the stupidest questions I had ever asked a store owner. It was a combination of curiosity and me trying to crack a joke. Unbeknownst to me and maybe quite a few patrons over the years, there never was a Mr Kim Joo. According to Mr Ming, the grandson of the founder of Kim Joo, it apparently was just a cool name Mr Ming’s grandfather made up for the coffee shop we know now today.


Though Kim Joo is a coffee shop whose age spans three generations, it was not until Mr Ming’s mother ran the shop that it began to sell Kolo Mee. For the older generation who were patrons of Mr Ming’s grandfather, they will know Kim Joo as a cake shop as opposed to a place now famous for its Kolo Mee. It isn't known when exactly Mr Ming’s grandfather started his business, but what is known is that they've been registered here since 1953.

Fast-forward back to 2015, Kim Joo is a quaint coffee shop that you might glance over if you’re not adventurous enough. Of course, you’d be missing out if you did. The simple layout makes for a pretty chill and care-free feel, while the family members that run Kim Joo, are welcoming and always keen to strike up a conversation.



Of course, they recommended me to try the Kolo Mee while I also requested to try the “Cheng”, which they are also famous for. Cheng, if you’re not familiar with the term – is what people in Kuching use to describe mixed pork soup that accompanies a bowl of plain Noodles.


My order was a little unconventional as I ordered Cheng for two portions with two bowls of Straight Mee and Mee Pok (Local lingo used to describe thin flat noodles) topped with Char Siew and some fried garlic. The total damage for that meal including two drinks was RM19.50.





I have never been a big fan of Cheng, especially when they involve me waiting an hour for *Ahem*, but I have found myself rather enjoying this comforting bowl of soup. If you're wondering, it didn't take very long at all to arrive at my table. Back to the Cheng, it is rather unconventional as most Cheng I’ve tried has strong flavours of pork, whereas the flavour of pork in this bowl is more of an accompaniment to the flavour of seaweed. It isn’t a bad thing, as it brings a good fresh contrast to the heavy flavours usually found in Cheng.  


It is good to note, that the pickles present also bring a good sourness while the bean sprouts add a good crunch of texture as you dig through the soup. Among the other worthy ingredients found here are the meatballs that are springy, and pieces of meat and spare parts that were cooked well. I must note that I didn’t taste much or any seasoning for the meats in this bowl, but I suppose it was done to not clash with the flavour of the soup.


The star of the meal comes in the form of these noodles. Cooked well to be rather springy and al dente while being drizzled with black vinegar, lard and topped with fried garlic and the all-important Char Siew. The black vinegar brings sourness to the aroma of the pungent garlic to provide a good bright flavour of balance to the noodles.



The Char Siew is disappointingly similar to most places in terms of the lack of flavour in them. Regardless, it is juicy and the fat present is evident of a certain home-made care.

Overall, it is easy to see why Kim Joo is popular among new and old clientele as the homey atmosphere coupled with the Asian equivalent of Soul Food is both comforting and delicious. What is hard instead, is to imagine a Carpenter Street without Kim Joo after how long it has made its mark within the hearts and satisfied tummy’s of the Kuching people.

Kim Joo’s operating hours are listed in the picture below.



You may also find them at this location.




Thank you for reading, so please like, share and comment if you have enjoyed reading this post. As a little gratitude, here's a sneak preview of where we'll be headed next Tuesday around 7 to 8pm Malaysian Time :) 


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