KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

Apparently you have to make a stop in Ipoh for a bowl of spicy curry mee if you are craving for some. Xin Quan Fang ??? and Sun Seng Fatt dominate the ‘curry mee market’ in Ipoh with their wide press coverage and familiarity among non locals. Sun Seng Fatt’s commercially packeted curry can now be found in Hong Kong and Shanghai. They had a branch in PJ in which Boolicious reviewed before.

There are some new comers or small places with little fame that sells nice curry mee too, to name a few Hollywood Canning Garden and Nam Chao Old Town.

Please bear in mind not to walk to the frontl expecting them to take your orders, unless you want to be scolded so much! This applies to most FAMOUS specialty shop in Ipoh. They never bother whether you are annoyed by the long waiting hours, they just have too many customers that keep coming back!

You can find framed newspaper coverage about them around..

The dipping sauce with garlics, onions, chillis and LARDS. I personally think that the artery clogging lard laden sauce make them stand out as the famous place for curry mee. Imagine dipping the shred chickens, roasted pork and prawns with this, you get full mouth of OIL and great satisfaction within.

Most patrons would have the combination of chicken, roasted pork, prawn and ipoh taugeh with the curry mee. It ranged from RM 3 to RM 5 depends on the portion. My greedy family ordered extra LIUS that came seperately.

The curry mee has a strong smell of some Indian spices and no doubt they added great amount of santan that make it so rich and aromatic.

Xin Quan Fang (‘Ma-Da-Liu Curry Mee’)
Used opposite the new town police station which have now move across the road

It was my younger sister’s 18th birthday last week and it happens that I’m in the mood for some whisking and stirring. So I came out with an chilled oreo cheecake that noone can resists. I’m so glad that it was a hit among her friends.

Sis, wishing you a birthday as lovely as you are, as special as the things you do, and as happy as the times we’ve shared together.

Ingredients

For the base:
200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
100g chocolate sponge cake, mashed
60g butter, melted

For the topping:
500g cream cheese, at room temperature
Finely grated rind of 1 lemon
65g butter, at room temperature
100g castor sugar
Juice of 1 lemon
3 tsp gelatine

1 1/4 cups whipping cream, whipped until just stiff

50g Oreo biscuits (cream removed), crushed coarsely

Method

1. Lightly grease a 20cm spring form pan.

2. Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.

3. Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.

4. Transfer mixture into the spring form pan; spread evenly.

5. Use a flat-bottomed glass and press mixture evenly over the base.

6. Refrigerate for 30 minutes or until firm.Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.

7. Mix lemon juice and gelatine in the microwave oven.

8. Heat on power high for 30 seconds, uncovered.

9. Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.

10. Gently fold whipped cream into cream cheese mixture. Stir in biscuit crumbs and pour mixture into a prepared cake tin.

11. Refrigerate for at least three to four hours or until set.

12. To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.

13. I julienne the lemon skin and spread it on the top of the cake as I love the bitterly taste of lemon peel.Recipe by Amy Beh from The Star Kuali

My cravings for something sweet have been constant and hard to ignore, especially after my meal. I just need something SWEET to flush down the smell of onions garlic and ginger that stays in my mouth. Weirdo! Like any other addiction, sugar intake can be a tough one to kick.So this time I adapted this blueberry cheese tart recipe from Jo’s Deli and Bakery for my sinful cravings.

Instead of blueberry filling, I made use of the st dalfour’s fruit jam sitting in the fridge. I found some recipes that make our life much easier too! Pastry that use cracker crust is the perfect foil for the cheese filling. All you have to do is process the crackers finely, add in cream butter and sugar, and finally bake it under 180 degree for 15 min.

I try using both fire at the first 10 minutes and then turn to bottom fire only later as suggested by the recipe from Jo’s Deli and Bakery. The cheese filling turn out just nice.

Tada! Looks awful but tastes good! Love the soft and airycream filling and the juicy fruit compote. I made all four flavours of tart – black cheery, wild blueberry, thick cut orange and raspberry. Guess the way you arrange food on a plate is just as important as the way it tastes. Presentation is crucial to attract people, especially young kids like my sisters that goes “Ewwwww izzit edible?” *Sniff*

We found a hidden gem beyond the residential area this time. Park your car opposite Gee Seng and walk your way into the housing area as the road is too small for any car to goes in. See? Even the map from sun2surf missed out this place!

It is mandatory for the kids in my family to have coconut with seafood or satay or any type of ‘heaty’ food.

Stir Fry Mee Sua. Its actually vermicelli made from wheat flour and it symbolises longevity. This is so good that we had a second serving. They never skim on the ingredients as the taste of prawns, salted fish, deep fried lards and taugeh linger in our mouth.

It seems like every visior to Bkt Tambun will have this – thik teng (some kind of snails with spikes). Toothpick poking is fun!

The dipping sauce for Thik Teng. The sauce are so good that my mum bought their sambal belacan back for her home cooking.

You can’t go wrong with Deep Fried Calamary as its everyone’s favourite!

Steamed String Ray with Tom Yam Sauce – First thought is their portion is just too big for any family size but surprisingly my younger sisters managed to finish it all!

Kam Heong Crabs

Look at the chock-full of crab meat and the layers of roes! Mum and Dad are allowed for only one small piece due to the high content of cholesterol. Hehehehe so in the end I’m the most satisfied soul!

Some decent dessert after the srumptious seafood.. Jellies from the storefront of Gee Seng