They say as long as you have Chinese staying in a particular area, you are likely to find lots of food available. And if you happen to be at the Chinese morning market, this is even more accurate. Our trip to Air Itam Market actually gave us lots of choices to eat on a single morning and again, being spoilt for choices, there are just too many to choose from.
Luckily, there were a number of us which makes the ordering easier. Each of us can order some dishes and then let our favourite photographer to do his job. Air Itam market is where you will find the famous traditional curry mee sold by two sisters, and happened to be one of our reader’s grandmother too!
Our target this time is Kedai Kopi Wah Meng which is just across the road from where the curry mee is being sold.
The interior of the kopi tiam is always full most of the time even on weekdays. Come weekends, be prepared to stand for some time before you get the seats! Of course, this place has been in operation for years and with its strategic location, no doubt for such a warm response everytime.
This is the porridge stall with its owner, located just outside the kopi tiam. The stall is pretty clean and simple except for some containers that put the ingredients. Wait, how come there is not any area to put the porridge?
Well, this is the one. The big container that houses the porridge is actually a big ceramic pot and not the steel type. Besides having the traditional value, this ceramic pot can store heat longer as well since heat does not get dissipated as fast as the steel type. Thus no frequent re-heating is required.
This bowl of porridge is the Teo Chew type where it is still watery and diluted. Some even call wet rice instead of porridge because you still can see the pieces of rice. The Cantonese version of porridge is thicker with the rice cooked until it becomes thick broth.
At RM2.20 per bowl, there are lots of ingredients given the size of the bowl and the amount of ingredients put. You get a lot eiu char koay, minced meat and chicken which is quite worth to us. Taste wise, it tasted just like typical Teo Chew porridge with its water based “wet rice” type. Also, there is no sesame oil or suan tau eiu (garlic oil) which makes it less fragrant. Tam Ciak said he preferred the one with sesame oil.
One thing to note, the porridge is hot when served and you have to be very careful when eating it. Tam Ciak was too anxious to taste it that he took a big spoonful and ended up hurting his tongue. This should serve as a reminder to our readers too, before eating the porridge, test it first…hehe
Char Koay Kak is quite a favourite here since the order queue was quite long with almost every table have a plate of char koay kak. Something that we thought quite famous since a lot of people eating it then.
The Char Koay Kak had some burnt smell which Huat Koay did not quite enjoy. Also, he complained about the colour of char koay kak being too dark. Our dear Huat Koay is being quite artistic lately as he has been giving quite a lot of comments in terms of appearance and colour of the dishes. Hmm.. is this the trend of people incline to photography?
There is nothing special about the chee cheong fun here and of course the one at Genting Kopitiam beats this one flat. The tnee cheoh sauce is purely heh kor (prawn paste) and quite thick as well. The chilli was normal too. The chee cheong fun is not that soft either as if it is not steamed enough.
Some drinks to quench the thirst. Teh Peng anyone?
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Hawker Food | Air Itam Market Porridge, Chee Cheong Fun and Apong |