Passion and what we do with it is what I want to write about
today. How would you shape your life when you find what you really want to do? That was
a question Morgan was posed with when he first ate Pork Noodle Soup in KL which
as he commented, is as common as Kolo Mee is to Kuching. His answer was to drop his safe stable business and go
learn it from the best Pork Noodle Soup cook he could find.
It is coming on 2 years since Morgan has opened "Morgan Pork Soup", his stall
in Home-Made Specialties, and even longer since he made round trips from here to
KL to learn the trade. There have been a few modifications made to this bowl
since then, but it’s hard to imagine how he can modify and perfect this bowl of
noodles further.
Within that time, he has gained quite a
popular following with multiple posts and pictures across Facebook which has
resulted in him selling out on most days. It is no surprise, as this bowl of warm comfort-food noodles is what is best on a rainy day, which is
coincidentally when Morgan mentions he sells the most Noodles.
You may order these with different kinds of noodles, but I
opted for Kueh Tiaw which is flat rice noodles that in this case, are shorter
in width than your average Kueh Tiaw. They are just as springy as they look and
have a nice bite to them from being cooked perfectly. This is great because most can relate that the worst thing to have
in your bowl of soup is soggy overcooked noodles.
On the topic of soup, this broth is mildly sweet, and infused with evident savoury flavours of pork. As Morgan proudly noted, it
is boiled for hours on end with pork bits and bones. With the way it tastes,
I thoroughly believe him.
The crowning jewels of the bowl are the "meat bomb" and the
egg. The “meat bomb”, as my resident photographer Julian calls it, suits the name as it
is not your conventional meat ball. Its shape makes for easier portioning to
pick off what you need, when you need it. The way in which it is cooked, allows
for it to be cooked faster and maintains moisture easier. It is seasoned with
some salt and white pepper but it’s amazing what simple ingredients can make
for a delicious condiment.
The egg is also perfectly cooked to suit a bowl like this.
Though I usually prefer a runny egg, the jelly-like texture keeps it
together preventing it from running through the whole broth. Morgan does this by
pre-cooking the eggs separately to maintain consistency.
What you get from a bowl like this, is care for each element
you’re partaking of, as there is an understanding that they all serve a role to
play in creating it. Whatever it is you taste, is the way it’s made to be
tasted. What that is, is passion and that passion is delicious.
If you find yourself interested, you may patronize his stall from Mondays to Saturdays at 7:00am to 3:00pm at Home-Made Specialties which can be located with the map below.
To find out also if he is open, you may peruse his Facebook Account. Click HERE.
To find out also if he is open, you may peruse his Facebook Account. Click HERE.
