It has been more than 9 months since I went back to my hometown, Ipoh because of the closing of the interstate borders. I really miss going back just to walk around, see my relatives and eat the delicious food that Ipoh is famous for. Some time last week, I saw a video on the famous Onn Kee Beansprout Chicken. The video interviewed the owner of Onn Kee shop and also featured their famous blanched chicken, beansprouts and noodle. I miss eating Ipoh beansprouts because they are fat and crunchy, unlike the ones here. A couple of days later, I contacted my friend whom I buy kimchi from and she told me she is selling some food from Ipoh and beansprouts were one of them. So she promptly brought 1 kilo of beansprout for me the next day.
The juicy beansprouts from Ipoh. I washed them and removed the heads and roots. Not a fan of washing and cleaning beansprouts but no pain no gain!
Here is my plate of beansprouts which I blanched and poured in garlic oil and oyster sauce. It was a satisfying meal.
Then a few days later my sister who runs a business in Ipoh made her way back to KL for her vaccination. She is allowed to cross the interstate because of her vaccination. When she asked me what I wanted from Ipoh, the first thing that came to mind is my favourite sar kot liew (fried stuffed turnip / jicama). They were from the famous Big Tree Foot (Dai Shu Geok) stall in in Pasir Puteh. These crunchy and delectable yong liew are only famous in Ipoh and mostly all the fish ball noodle stall should have. They are basically yambean or jicama that have been diced and mixed with fish paste to create the filling. The filling is placed on a piece of beancurd sheet and rolled into thick roll and then fried. The sar kot liew is soft and warm in the center and the outer layer is crispy.
My precious 30 pieces of sar kot liew which we finished in 2 days. Bliss! My cravings have been satisfied.
