Mee Hoon Kueh

This is one of my favourite food. Not sure if it's a Hokkien dish, but I know only the Southern and Northern have this version. This version where the dough is torn into small little thin pieces into the soup. The version in KL - known more commonly as Pan Mee - has the dough knead into noodle-like strips.
It's real simple to cook. The secret however is in the dough. The kueh cannot be too thick or it will be hard to chew. It is cooked with soup boiled from anchovies. Customers can choose the soup or dried version.
This shop sells it like the way my mum cooks it at home. I especially like the fried anchovies and marinated meat which are served separately. If added to the soup directly, they will affect the clear sweet taste of the soup and they are likely to be softened. I normally dip the kueh into light soy sauce before eating. Tastes heavenly :)

Nasi Lemak

 Nasi Lemak literally means Fat Rice. Although it is high in calories, the dish is not cooked entirely out of fat. The rice is in fact cooked with coconut milk. Pandan leaves are added to give an added fragrance. The dark gravy beside the rice is what we call sambal. Some prefer extra hot sambal and some prefer it with a little sweet taste. Besides boiled egg, nasi lemak is eaten with fried anchovies and peanuts and slices of cucumber.
The photo was taken at a cafe where fried chicken and keropok is added as well. Nasi lemak is one of the top 5 favourite breakfast of Malaysians. If you happen to meet any Malaysians in your country, try asking them which home food they missed the most. I'll bet Nasi Lemak will come out top of the list.

Assam Laksa

Laksa is a common food here..there are variation according to the different states. There are Sarawak Laksa, Johor Laksa and the most popular Penang Laksa or commonly known as Assam Laksa.
Laksa in general is spicy soup with noodle or meehoon (vermicelli). Different ingredients are added according to different states. For assam laksa, pineapple, mint leaves, onions and fish is added. And of course not forgetting the most important prawn paste which add to the sweetness of the soup.
They say the best assam laksa can only be found in Penang. The price is cheaper over there as well.

Pig-Intestine-Noodle

Another foodie weekend. This is called Chee-Cheong-Fun. Literally it means pig intestine noodles :)
Guess the name came from the shape of the it that is similar to pig's intestines - long, white and circular.
I think it's made up of rice powder and flour. The noodle is steam before serving with sweet sauce and chilli. Spring onions and fried shallots are added as garnishing.
At my hometown down south, the sauce is sweet and thick. However I realise in Klang Valley, they have subsitute it with the Penang version - the sweet prawn paste. Well I still prefer the taste I grew up with.
Chee-Cheong-Fun is normally eaten in the morning. You can find them in most dim sum shops which are crowded during the weekend mornings. Another variation will be putting in prawns or char-siew (roast pork) in between the layers of noodles.
Oh..ya.. another variation is eating with the ingredients of yeong-tau-foo. Yeong-tau-foo is made up of bitter gourd, lady's finger, chili which are stuffed with fish paste.
Like I always said, remember to try this when you are in Malaysia ya.