Ying and Niq’s Niche

Sat, 11-Jul-09. Met up with Ying’s family at Taiping. Our favorite rendezvous spot is at Ah Eng Curry Mee shop. Now it is tricky getting to this place as the shop doesn’t have a sign board. Customers are regulars. This shop is popular for dry curry mee which cost less than RM3.00 a bowl. They also serve ‘hong tau sar’ or red bean soup. Go and try if you are near Kamunting. You don’t have to go all the way to Kuala Sepetang for the famous curry mee. GPS Coordinates: N04º53.452′ E100º44.015′.

Ah Eng Curry Mee

Sun, 29-Mar-09. Went to Taiping with Ying’s family for Ching Ming. Planned to eat at Ah Eng’s curry mee shop but they were not open. Ah Ma (Ying’s mum) advised not to bring Gabriel along to the graveyard. So we decided to go to the museum. However, the road to the museum was closed. So we headed to the Lake Gardens. There was a massive traffic jam as it was Bukit Gantang nomination day. We parked the car as soon as we found the opportunity. After some photography, and corn ice-cream, we met up with Ying’s family.

Ying and Gabriel at Taiping Lake Gardens

Eye to Eye with T-Rex

First we went to a waterfall at Tupai River (GPS Coordinates: N4 50.146 E100 45.339). Only Ying and Gabriel went for a wade. Moments later it rained. So we chat and ate Penang Tau Sar Peah.

Waterfall at Tupai River

Next stop was Ngah Ibrahim’s Fort and Museum (GPS Coordinates: N4 48.745 E100 40.540). There was a large collection of items from the Colonial era. Entrance is free of charge.

Ngah Ibrahim's bed

Ngah Ibrahim's Well

Part of Ngah Ibrahim's Fort damaged by Kamikaze Attack

Third stop was Port Weld Curry Mee (GPS Coordinates: N4 50.294 E100 37.709). The place was packed. Our orders took longer than our patience threshold. We complained, was given an ear-full from the proprietor, and had to even self-serve. The taste was too strong on lemon grass (serai). Neither did they do justice for the cockles (kerang) - it was like a spin off from “Honey, I Shrunk the Kids” or rather “Honey, I Shrunk the Kerang”. They were overcooked.

Port Weld Curry Mee

Next we walked to Kuala Sepetang fisherman wharf. We bought some large prawn at RM25 per kg. Then Loong, Ying and Gabriel took a boat ride across the river - 20sen round trip. Passengers just flung the coins on the floor board. The locals would just stand in the boat. Ying was too afraid. Even after the short ride, she still felt swaying about!

Kuala Sepetang Boat Ride

Last stop was Restoran Tepi Sungai. We had to stop here for a drink and ate boiled cockles with Kampung Koh chilli sauce. Everyone was tired walking under the scorching sun.

Powerboat Race at Kuala Sepetang

Inspired by the popular Mee Udang Banjir from Taiping, I decided I must test my culinary imagination by preparing my very own Mee Udang or Prawn Noodle. I have not tried the actual Mee Udang Banjir and neither have I read any of the blogs out there. So this is my authentic Mee Udang, unbiased from thoughts to taste buds. Satisfies 2 big eaters or 3 small eaters. Yummy from first till last slurp!

Ingredients:

• Dried scallop (3 pieces)
• Dried cuttlefish (1” x 3”)
• Black bracket fungus/ Bok Ngee (palm size)
• Vegetable oil (2 tablespoons)
• Garlic (3 cloves)
• Onion (1 large)
• Ginger (size of 2 thumbnails)
• Prawn (6 large), separate the head
• Salt (1 teaspoon)
• Sugar (1/2 teaspoon)
• Oyster sauce (1 tablespoon)
• Plum Sauce (2 tablespoons)
• Tomato sauce (6 tablespoons)
• Corn flour (1 teaspoon), make solution with 2 tablespoon water
• Yellow noodle (450gm)
• Chinese celery and spring onion for garnishing

Method:

1. Soak dried scallop and dried cuttlefish in half a bowl of water for 2 hours.
2. Soak black bracket fungus in a separate bowl.
3. When black bracket fungus is soft, cut to shreds.
4. Heat oil in wok.
5. Stir fry garlic, onion and ginger. Remove garlic, onion and ginger when fragrant (not till brown).
6. Fry prawns with salt. Remove when prawns turn orange. Leave heads in wok.
7. Add scallop and cuttlefish to wok, together with water used for soaking.
8. Return garlic, onion and ginger to wok. Add bracket mushroom. Simmer for 15 minutes.
9. Meanwhile, add yellow noodles to salted boiling water, boil for 1 minute, then remove from water.
10. Add oyster sauce, plum sauce and tomato sauce to wok.
11. Add corn flour solution to thicken gravy.
12. Return prawns to gravy.
13. Dish prawn gravy to noodles. Add garnishing. Serve hot.

Mee Udang Mat Nik