Wednesday, March 18, 2015

Shed meal

Yin Yong (Cantonese style stir fry hor fun and deep fried mihun with egg) - Wat Dan Hor - MYR6.50 served in a pretty ancient plate that has seen better days.

Hokkein style stir fry yellow noodle (Hokkein Char) - MYR6.50 served in a common red plastic plate. I guess they ran out of ancient used plates.

A Dai Char  (Big Fry Up) stall set up in the back lane of shops. These stalls are very commonly found here and despite the not-so-comfortable dining condition, there are still many people who frequent stalls like this.

32 comments:

  1. I love both! Wowww!!!! Prices kinda steep...

    ReplyDelete
    Replies
    1. I think that is the standard price around here.

      Delete
  2. When we eat tai chau, we also always order 3 things - Cantonese noodles or wat tan hor, hokkien noodles and fried rice.. Nice..

    ReplyDelete
    Replies
    1. For your whole family, sounds about right.

      Delete
  3. That plate does look ancient, but so pretty.

    ReplyDelete
  4. when it comes to these two, i always prefer beehoon than the yellow mee or koay teow.. so for me, it will be Hokkien Beehoon and Heong Dai Mai (the Cantonese Beehoon)..

    ReplyDelete
    Replies
    1. I don't know the term Heong Dai Mai, good to learn it though.

      Delete
  5. Both are really my favourites though it could be fattening!
    I always eat the fat noodles at Uptown and would order one small bowl of sinful fried lard all for myself!

    ReplyDelete
    Replies
    1. A bowl of fried lard is sinful all right!

      Delete
  6. And these two dishes are the commonly ordered ones at dai chao/siu chao stalls in the Klang Valley. XD

    You know there is a different between dai chao and siu chao right? Dai chao is if the stall also dishes out vegetables and meat dishes, where you can order to go with rice. Siu chao is if the stall only does fried noodles.

    ReplyDelete
    Replies
    1. Oh, I've always known that there's a difference but always mix up the two. What is tze char then? I've seen it referred to as dishes to go with rice.

      Delete
    2. Many of the stalls I have been to are dai chao, don't think I have been to a siu chao.

      Delete
    3. I don't know about tze char but I know those dai chao also serves dan chor which is rice with one small portion of main dish on top of the rice.

      Delete
    4. Tze char is Hokkien, similar to dai chao I suppose.

      Delete
    5. So that could be what it means.

      Delete
  7. I love Cantonese style fried noodles but prefer yee mee than yin yong :)

    ReplyDelete
    Replies
    1. Yee mee in wat dan hor style, I have eaten it before.

      Delete
  8. I like the tai lok mee... but it is very filling one... especially got lard! Once awhile eat... then it is fine...

    ReplyDelete
    Replies
    1. Often I ask for the lard to be omitted.

      Delete
  9. I love both the noodles but not yin yong - I prefer just the hor fun.

    ReplyDelete
    Replies
    1. I guess you like the hor fun because it is so smooth and tasty!

      Delete
  10. Ancient used plate and red plate probably both in the same real condition. Just that ancient plate shows it haha.

    I have a weakness for 'man yee meen'. :) Hokkien noodles are good when done well.

    ReplyDelete
    Replies
    1. I like duck ginger yee mee best!

      Delete
  11. Ha ha. Mun...we have been eating these. Both my favourite noodles. I love them.

    ReplyDelete
  12. Replies
    1. Only the beehoon is deep fried so it is crispy.

      Delete
  13. I tasted yin yong before. Unique and tasty. Now I miss it.

    ReplyDelete
    Replies
    1. Yin yong is not commonly served in Kuching?

      Delete