Kampar's Local Food Suggestion: Local Food (Kampar): Malaysia Food Blog (2)

Second Destination in Kampar!

Famous Kampar Food Court (Medan Selera Kampar) which included a lot of food stalls and provided a lot of delicious foods. It recommended to visit for breakfast. It allocated in Jalan Pasar , 31900 Kampar, Perak, Malaysia. Usually, Its opened in the morning around 6.30a.m to 11.30a.m for every stalls.

Interior View of Kampar Food Court! So crowd~

Chee Cheong Fun is thick and flat with good rice flavor. The texture is gummy but not starchy. The colour is translucent which make it looks appetizing. It is steamed with dried shrimp and Chinese chives, although there is the option for plain noodles. It is served with an option of at least 5 sauces of which includes red sweet sauce, curry, chili sauce, pickled green chili and shrimp paste.

Some stalls serve a plain curry sauce; some add long beans and puffy pork skin, flat tofu puffs and some boil the fishballs, fishcakes in the curry to flavor it. Fried fishballs, stuffed beancurd skins and all sort of fried fishcakes are options to add on.

Chee Cheing Fun... It looks very delicious!

Wan Tan Mee is a Cantonese noodle which is very popular in Guangzhou, China, Hong Kong, Malaysia, and Singapore. Wan Tan Mee is well known as Dumpling Noodle in English term, Wan Tan is Dumpling and Mee is Noodle, this dish or meal is the most simple, healthy, all in one meal, affordable and mostly everyone likes or favorite.

Wan Tan Mee usually serves in a hot broth with dumpling and leafy vegetables in it, normally seller will go for Kailan which is Kale vegetable. The dumpling are made of square dough then place amount of meat filling on the center, wrapped it in desire shape then cook it in boiling water, the ingredients basically is minced pork, spring onions, minced garlic and onions, spices, pepper and salt.
There’s a few type of wan tan mee. For example, curry chicken with potatoes wan tan mee, the normal Wan Tan Mee and Wan Tan Mee with Char Siew. The wan tan mee has a strong smell of aroma, chicken wan tan is well cook and the noodle is chewy and then mixes it with the black soy sauce. For the curry chicken wan tan mee, the potatoes are soft and the gravy of the curry chicken is thick.

Wan Tan Mee with chicken slices (1)

Wan Tan Mee with Cha-Shao (2)

Another one also called Chee Cheong Fun or rice noodle roll / steamed rice roll is a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. The name of the chee cheong fun come from the pig intestine as it is similar to the small intestine of a pig when the noodle is rolled more tightly.

Uncle is preparing customers' orders! So busy...

Chee Cheong Fun. Yummy!

Char kway teow or ‘stir-fried ricecake strips’ is a dish of flat rice noodles and tubular yellow wheat noodles fried in garlic, sweet soya sauce and lard, with ingredients such as egg, Chinese waxed sausage, fishcake, beansprouts and cockles.

The dish, of Teochew origins, is a familiar one in hawker centres, coffeeshops and food courts in Malaysia and Singapore. The name is derived from the Hokkien term for ‘fried’ which is ‘char, while ‘kway teow’ refers to the ‘flat rice noodles’, which is the main ingredient.

The traditional cooking method of using charcoal to fry the Char Kway Teow. Due to the unusual way of cooking, this draws attention to the stall. Normally it needs to wait at least 30 minutes or more. Not only so, the Char Kway Teow taste better compare to those normal Char Kway Teow. This is because of the aroma of the charcoal being absorbed to the food. The price is cheap and there are a lot of ingredients in it.

Uncle seated on a stool, at such a low height; will this affect the amount of ‘wok hei’ or strength and passion that goes into a plate of Char Koay Teow? Highly doubtful. Given the usually 30 minutes or more wait.