After so many upcar posts, finally decided to share one throwback post.
This one is yee mee, not the common yee mee we all usually see these days. This one the ancient type, very rare these days. Nowadays mostly those instant noodle type or crispy cake type where you just drown them in soup or thickened sauce. This one is originally soft, and thicker.
Cooked using a makeshift tangki minyak type of charcoal stove, powered by a desktop fan below at the air intake, the high heat brought the taste of the noodle out perfectly. It has to be stirred in hot oil briefly before cooking.
As you can see in the photo (taken in 2008), it was a kung-fu or Cantonese-style cooking, with prawns, squids, pork and pork lard. Pig liver available upon request.
The stall is now no more, as the Teochew brothers retired many years ago. The elder brother was the cook and the younger one the waiter. Tables and chairs were solid wood under an old shed beneath a giant tree, beside a pigsty.
Yup, a pigsty. Should you have chosen to dine in, the wind may sometimes bring in a whiff of unforgettable aroma as a bonus. And on rare occasions when a giant lorry full of noisy pigs were getting unloaded, some of them may run loose and charge at you! That was when the younger brother leapt out with a folding stool to send it back towards the right direction, squeaking.
A friend of mine has recently found the same type of yee mee at Wisma Central, but it is of halal type.
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