I have to admit that pork-free dining isn’t high on my list.
Like, why would I want to eat chicken when I enjoy pork more?
But beef and lamb?
Sure!
More so when the meat is cooked in thick, rich curry. I’m particularly smitten with lamb, pork or wild boar curry.
I’v heard of the pulut kaya at Keng Nam and although it sounded intriguing it hasn’t been appealing enough to entice me to Keng Nam for it.
After all, pulut with kaya is like kuih kaya or pulut tekan, just minus the blue color.
Besides, the kaya is too sweet for my liking.
There used to be a time when ang-moh (western) food are all about chicken chop, steak, black pepper chicken, fish and chips and of course, mushroom soup.
Having garlic bread with a bowl of mushroom soup followed by a chicken chop was considered a celebratory meal, or a weekend treat back then in Penang for our family.
I recall the chicken chop vividly; chicken thigh coated in crisp batter and drowned in tasty, brown sauce plus sides of fries with slices of cucumber and tomatoes.
Now I refer to these as old school western food, since “western food” has taken on a whole new parameters now.
UPDATED Jan 2018: 9 best curry mee stalls in IPOH! Ipoh curry mee may be a favourite for some but personally I prefer Penang curry mee. Our rich, creamy coconut milk based broth…
The texture of Ipoh taufufa is unbelievable.
So silky smooth, it slides down your throat with ease, cooling its path and bringing much comfort to the parched throat.
Otherwise it works just as well as a deserved treat. There isn’t a need to justify a (or more) bowl of beancurd when you are in Ipoh!
Time is money and money can’t buy time.
In the recent years convenience, practicality and comfort took favour over tradition & old habits.
