This popular local dish is called chau kok kueh or chau kueh in Cantonese, or char kway kak in Hokkien. The radish cake in this dish is made with finely diced radish mixed with rice flour, which is then steamed to form a cake. When cooked, it is chopped up into little bit-sized squares for frying this dish. The hawker version, found in many local pasar malam, morning markets or coffee shops usually differs a little in presentation and ingredients from the more upmarket version found in dim sum restaurants. The hawker version is fried with eggs and bean sprouts, with or without a little pickled radish (choy poh), while at dim sum restaurants, the dish is fried up with a generous amount of choy poh and a sprinkling of dried shrimp, and then served on a bed of lettuce and garnished with spring onions.
Pasar Malam @ Ipoh Garden East (Tuesday) and Stadium Perak (Wednesday)
Adds kuchai – RM2.20 and RM2.80 (with egg). 7.00pm – 11.00pm.
Kampung Simee Market
RM2.00 and RM2.50 (with egg). 7.00am – lunch
Dai Shee Keok (Big Tree Foot)
Jalan King (off Jalan Pasir Putih)
RM2.50 and RM3.00 (with egg). 12.30pm – 5.00pm (closed every Wednesday)
Dim Sum Restaurants
Restoran Kao Lee
No.48-50, Lengkok Canning, Ipoh Garden
Uses its famous dim sum fried lobak kou (radish cake), but chopped up in this dish.
10.30 a.m.-3.00 p.m. and 6.00 p.m.-11.00 p.m. (Restaurant opens at 6.30 a.m. for dim sum but chef for chau kueh comes in later). RM6 with egg.
Restoran Chang Keong Dim Sum
34 Jalan Raja Ekram (Cowan St.)
Garnishes with spring onion – request to fry with chilli or else chilli will come on the side – can also be ordered at Wah Nam coffee shop next door – RM4 (with egg). 5.30 a.m.-3.00 p.m.
Restoren Foh San
No.51, Jalan Leong Sin Nam
Uses less black soya sauce, has a generous amount of choy poh and dried shrimp. RM5.50 with egg. 6.30am – 2pm (closed every Tuesday).
Greentown Dimsum Cafe (Halal)
10, Persiaran Greentown 4, Greentown Avenue, 30450 Ipoh, Tel./Fax: 05-2552010.
Has dried prawns and kuchai – RM4.20. 8.00 a.m.-9.00 p.m. Closed Tuesdays.