KUALA LUMPUR, Sept 7 — When it comes to a good bowl of pork noodles, expect to wait especially during peak times. Tons of patience is often needed at busy stalls as the ingredients are cooked a la minute upon order.
Usually, the stall owner takes charge of the single stove, while his helpers run around preparing the ingredients or handle the orders.
A basic bowl is topped with pork mince patty, pork slices, your choice of pig innards and vegetables. You also have the option to add an egg to give the broth a creamier taste.
The key to a bowl of standout pork noodles is the broth. The slow-brewed soup is made from pork meat and bones. Some stalls even add a little seafood to impart the broth with some sweetness.
All the ingredients especially the pig innards such as liver, intestine, kidney and fallopian tubes, must be fresh and cleaned properly to ensure there are no funky smells.
The pork slices must be also tender, while the minced pork patty must be a good balance between pork mince and fat for a "fluffy" texture. The hawker must also know the importance of precise timing to perfectly cook the ingredients.
Usually, the greens accompanying the noodles is up to the stall owner’s discretion. For a final flourish, a spoonful of fried garlic or lard cubes is added to the noodles just before serving for additional oomph!
Purists usually order the soup version and don’t mind sweating it out as they slurp down the sweet tasty broth. If you are feeling the heat, opt for the dry version where your choice of noodles is tossed in dark soy sauce and sometimes deep fried lard cubes. You will get a smaller portion of soup with your choice of ingredients.
Kedai Kopi Yuyi
2, Lorong Brunei 2, Pudu, Kuala Lumpur
Open: 7am to 12 noon. Closed on Tuesdays.
This 30-year plus stall is manned by the second generation who whips up an excellent bowl of noodles with a sweet tasting milky broth anointed with a specially concocted soy sauce. The pig innards like kidney, liver and intestines are perfectly cooked. A surprise addition is coagulated pork blood cubes and chopped Chinese cabbage. Expect to wait around 30 minutes for your bowl of noodles.
Little Eat Stall
Shack under the tree along Jalan Beruang, Pudu
Open: 7am to 1pm. Closed on Sundays and public holidays.
Hidden under shady trees, this shack pulls in the crowd including the moneyed lot (as seen by the luxurious car models parked nearby) with its repertoire of fish head noodles, Ipoh kway teow, Lam Mee, poached chicken and pork noodles. The rich tasting pork noodles topped with the pork mince and tender pork slices is only served every Wednesday. Be prepared to wait from 30-60 minutes, as the chef cooks the noodles by batches. Regulars tend to get a larger range of choices such as pig’s liver and kidney.
Restoran Siong Pin
Corner of Jalan SS3/31 and SS3/60, Petaling Jaya
Open: 7am to 2pm. Closed on the last Wednesday and Thursday of the month.
When you crave pork noodles in Petaling Jaya, this stall is the perfect choice. The wait time is bearable, about 15-20 minutes. The stall is run by an elderly couple while their young son cooks. Their pork broth tends to be slightly darker with an additional dash of soy sauce. The pork mince is “fluffy” but avoid the kidney, as they tend to slightly overcook it here. They also serve porridge.
Restaurant Tien Tien Fatt
Ground Floor, Subang Perdana Flats, USJ6, Off Jalan Kewajiban, Subang Jaya
Open: 9am to 3pm, 5pm to 11.30pm. Closed every second Thursday.
Shed all your prejudices about foreign workers cooking hawker food, as this Penang pork mee is just as well prepared compared to a local. You get a choice of pork slices, pork mince patty, pork balls and liver here. The key to its delicious taste is the decadent dollop of crunchy fried garlic and lard that flavours the milky broth. The stall also serves porridge and fish head noodles.
House next to 99 Speedmart
Jalan 1/21, Petaling Jaya
Open: 9am to 2pm. Closed on Sundays.
Famed for their fish paste noodles, this stall hidden within a family home is also a good choice for pork noodle. Their broth has a cleaner and less porky taste, since it’s mixed with fish stock. What makes it exceptional is the fresh ingredients like kidney, mince patty and liver which are well prepared and cooked perfectly. They use gem lettuce for their greens. You can ask for an extra bowl of well-stuffed sui kow or dumplings and yong tau foo with your bowl of noodles.
