Lots of pictures today as everything at this particular stall is so good. If you don't mind ramshackle sheds, dirty looking alley ways and wandering at night, do try this tiny lane in Pudu, just before Jalan Pasar for superb food. I've been featuring other stalls from this lane also known as Wai Sik Kai (Gluttons' Lane in Chinese) such as the tong sui stall and the chee chap tong couple.
I absolutely love this stall which offers a large variety of food: chee cheong fun, pak koh (white rice flour cake in Chinese), Wu Tau Koh (yam cake in chinese), yau char kuai (Chinese crullers), Nyonya kueh and tong sui at this particular place. Not all the items are made by the stall owner and some are either sourced from others and sold here. They only make the curry sauce themselves which is superb.
First is the Wu Tau Koh which is made from a mixture of yam and rice flour. The yam is usually steamed ahead and either shredded or cut into cubes. Some people prefer adding cubes of yam in their Wu Tau Koh as it's chunky while others prefer it totally smooth. As flavouring, dried prawns and chopped spring onions are sprinkled on top.
This particular Wu Tau Koh does not have much topping and is eaten with the sweetish sauce known as Thim Cheong in Chinese. The sauce is made from soy bean paste and also eaten with chee cheong fun. Excellent stuff especially with tiny chunks of steamed yam to add additional flavour.
Besides the usual thim cheong and chilli sauce for you to add into the items you order at this stall, you can also request for these soy sauce chicken feet. Cooked in a metal pot, the chicken feet is braised till tender in soy sauce and lots of black peppercorns.
I love these and you must have lots of patience to sit down and slowly eat them to get the tender skin and meat out from the bones. The flavours are not too overpowering in this dish and very subtle.
They were also serving Pak Koh (White Cake in Chinese), something you don't usually see all the time. Similar to Woon Chai Koh, which is also made from ground rice flour, this was served in a large metal tray versus the tiny cups or bowls that Woon Chai Koh is served in. Texturewise, it's softer than the Woon Chai Koh and eaten with different condiments here.
The must have is their curried pork rinds as the curry sauce is made by them. Unlike the curry sauce you get in most stalls, this curry has a dash of coconut milk only. However it's aromatic with the rempah they use to make the curry.
Eat it with Pak Koh and you will definitely be asking for second helpings. You can also eat it with the chee cheong fun.
Although they don't make their own chee cheong fun (steamed rice rolls), they have paired it off with these excellent deep fried baby shrimp. It's a far cry from the usual sesame seeds we get in most stalls but the crunchy and aromatic baby shrimp is addictive.
Puspha mentioned their Nyonya Kueh they serve here is famous hence I have included a picture of it. I didn't try any of the sweet items since we had earlier eaten the steamed egg custard.
Prices are extremely reasonable here, it's RM1.20 for a small portion and RM2.40 for a large portion. The curried pork rinds and soy sauce chicken feet is RM1.20 for a small plate.
Chee Cheong Fun Stall
Off Jalan Pudu
(Small lane just before Jalan Pasar if you are coming from Pudu Jail. It's just off Jalan Pudu. Stall opens from 6.30pm to 11.30pm)