Mix of deep-fried fish head and poached fish slices with noodles
Getting back into the groove of blogging has been a tad difficult these few months.
I’ve been nagged by many who have been wondering why I’ve decided to just stop. I guess it’s a combo of things. Firstly the lack of time with the crazy work schedule that one has no time to breath anymore. Once that was over, it was the lack of good places to blog about.
Nevertheless, despite a week’s break, it has taken me quite some time to “get back into the groove”. As a friend nagged last weekend, I really should just grit my teeth and start doing it. I guess after a long absence, it’s like riding a bicycle, you know you can do it but it scares you a little.
Hopefully as I embark on a brand new adventure, it will get easier as time goes by.
Bubbling pots filled with fish stock that is prepped a la minute
So tada, as I emerge from the cocoon, I present to you this hidden gem of a place located right smack in the land of Teochew porridge.
This particular street seems to be deluged with the biggest contingent of Teochew porridge stalls in town. If it not a Teochew porridge stall, it’s probably some Sichuan food place. Even the stall is located within a Teochew porridge stall, an old school one that my Mum remembers frequenting a while back.
At first I was a little worried about this place since it didn’t have many customers but as the lunch crowd swelled up, more customers started ordering their noodles.
Don’t play play, I use Carnation evaporated milk, okay??
But one slurp of the soup in my bowl of noodles confirmed that this place was a hit. The soup tinged white with a dash of evaporated milk is fragrant with just a hint of Shao Xing wine. Everything is well balanced and there’s no fishy smell. The lady owner adds ginger shreds, quartered tomatoes and sliced preserved cabbage (ham choy) to alleviate the fishy aromas.
My bowl was a mix of the deep-fried and poached fish slices. While the poached ones were smooth, I did find the deep-fried ones sliced a bit too thinly and over-fried. Nevertheless, the crispy edges were aromatic. To counteract the dry taste of the fish, I dunked it in the soup for a while.
Fish paste (yee wat) noodles
According to the owner, she uses Song fish to make her noodles. Since my mother is never partial to Song fish, she ordered the fish paste (yee wat). The homemade paste is scooped in a quenelle like shape and cooked in the soup. The texture of the fish paste is nice but not exceptional. The star of course for these noodles is the delicious soup that we both slurp down to the last spoonful.
The stall offers two kinds of noodles, the thin beehoon variety but I like the thicker version she has. Unlike other places, she does not overcook the strands, hence they are a bit al dente and resemble slurp worthy spaghetti strands.
And for those big eaters, you can also order bits and bobs from the Teochew porridge counter. We greedily added a plate of braised pig’s intestines as we waited for our noodles to be cooked.
Give it a try the next time you hit Pudu as these noodles with its gorgeous soup is definitely worth a trip here. A small bowl of noodles was about RM7 each for the different variety. No wonder, everyone calls Pudu, the food wonderland since just round the corner is crispy siu yoke at Robert’s and there’s also siphon coffee at Typica.
Fish Head Noodles Stall
Restoran Teo Chow
No. 276 & 278, Jalan Changkat Thambi Dollah
(Non halal. Open from 8.30 am to 3pm daily. Closed on the 15th day of the lunar calendar. Stall is located within a shop that has the signboard Man Siang Yuen but it shares the same premises as the Teochew porridge shop. The Flickr set is here.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review. …read more