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2011-08-06
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This stall is operated by a relative of the Cheng Tng stall next door. It was started by their Grandma decades ago using her secret recipe and handled down since 1939.Jiu Her Eng Chye (Cuttlefish Kangkong) is not commonly available and amongst them, not many are really good in making it. This stall might be one of the first stalls that came up with this dish. It was rather quiet at 1 pm on Saturday. I thought it was not ready but when checked with the Uncle, he said they are already opened for b
Jiu Her Eng Chye (Cuttlefish Kangkong) is not commonly available and amongst them, not many are really good in making it. This stall might be one of the first stalls that came up with this dish.
It was rather quiet at 1 pm on Saturday. I thought it was not ready but when checked with the Uncle, he said they are already opened for business and in fact they started from 11.30 am till sold out. I have the choice of $5.00 or $10.00 portion and $1.00 for tau kwa pok. I went ahead to order the $5.00 portion. The portion was a little too little to be shared but good enough for 1 person.
The main ingredients of this dish is cuttlefish. They soaked the cuttlefish then boiled and have it cut into pieces, mixed it with pineapple, lettuce, cucumber, tau pok and served along with kang kong and doused with chilli sauce and sweet sauce. The same type of sweet sauce used in Chee Cheong fun. Not forgetting the crunchy peanuts sprinkled on top of this dish. When mixed it well, the crunchy peanuts gave it a nice bitty texture.
The cuttlefish tasted of good quality, it got a nice springy texture. This dish is a good appetizer to complement a meal. If you are a lover of rojak then you would most probably enjoy this dish.
Strongly recommended.
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