Vincent agreed to host us for the third time when Gim Ewe offered to “tapau” back Kampar’s iconic roti ayam. Vincent’s wife Cewie decided to cook the very flavourful dried prawns (hare bee) fried rice, her Indonesian mother’s family recipe! The aromatic fried rice is beautifully laced with fried egg yolk and is sufficient as a dish itself. She complimented it with a delicious white vegetable (peh chai) soup and top-restaurant standard steamed prawns. The freshly steamed prawns in concentrated ginger and egg-white gravy were simply delightful! Thank you Cewie for the lovely dishes.
The famous Yau Kee Roti Ayam at Jalan Idris is actually sweet bread stuffed with Chinese-style curry chicken. Thick gravy with enough spices to get the salivary glands excited. We also tried the salted chicken but is was just so-so, not as good as the ones in Ipoh. For dessert Raymond brought a lovely cheese cake and we sampled putu bambu from Taiping. The putu bambu, a traditional cylindrical shaped steamed cake made of rice flour is stuffed with palm sugar with grated coconut toppings. It wasn’t that good as I suppose it had to be taken piping hot!
We were glad that Raymond Lee has been “officially inducted” as a member of our Eating Kaki Group. Raymond has agreed to organize a makan trip to the famous seafood village of Tanjung Tualang for the heavenly empurau (nick-named “unforgettable”) fish for lunch and possibly seafood broth in Jawi for dinner!!
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