I am a Penangite, but I only recently found out about Kedai Makanan Teik Seng (on Jalan Carnavon, next to the old Hup Loong provision shop). It’s a popular `chu char’ place where you can order rice and dishes. We’ve never eaten here simply because they serve dishes that we eat at home all the time. After all, eating out used to be an indulgence and we’d only order food that my mother couldn’t make.
At Teik Seng, they serve good ol’ fashioned simple fares like leek stir fried with tofu, steamed eggs, lala stir-fried with ginger and yellow bean paste, bittergourd with salted duck’s eggs. They also do a delicious sting ray asam curry, and double-boiled soup, and claypot dishes. We also spied butter prawns on another table.
But it seems that the star dish at Teik Seng is roast pork stir-fried with soya sauce. Eating Asia was raving about it, and they call it bacon candy. We ordered that too, and my colleagues (from Kuala Lumpur) Niki Cheong, Ian Yee and Sharmila Nair voted that the best dish on the table.
We actually ate at Teik Seng two days in a row, and tried the stir-fried roast pork with cili padi. It was good too, with the cili padi adding a subtle kick.
I was a little less fascinated…mostly because we have this dish at home quite often although I must admit that the version here is really good because they use a lot of oil. So, it’s almost like they shallow fry the roast pork in soya sauce.
One of the must-have prayer offerings on occassions such as death anniversaries are roast pork and chicken. And this is what many people do with leftover roast pork, especially during prayer days when there is too much food.
We love roast pork, but it’s quite impossible to finish eating it especially when there will usually be six to eight other dishes. So, my mother would stir-fry the roast pork with garlic, thick soya sauce and a dash of sugar. It becomes quite a different dish, as the roast pork would be coated with caramelised soya sauce, and stir-frying retains the crispiness of the crackling. I like it with plain hot porridge, and it’s also good for picking on (yeah, like a snack).
Then again, when it comes to roast pork, living dangerously is the way to go. After all, it’s the ultimate indulgent breakfast food – on Sunday mornings, I know of people (some of whom live in my house) who would order roast pork to munch on or to add on to their noodles.
ROAST PORK STIR-FRIED WITH SOYA SAUCE
1 tablespoon cooking oil
2-3 cloves garlic, smashed
600g roast pork, sliced thinly
2 tablespoon thick soya sauce
salt and sugar, according to taste
(I like about 2 tablespoons of sugar because I like it a little sweet)
Heat cooking oil, and saute garlic.
Increase the heat, and throw in the roast pork. Add the thick soya sauce, and fry quickly so that the roast pork are coated evenly.
Then, add salt and sugar.
Stir quickly over high heat, less than a minute.
Note: Add more oil if you want the roast pork to be more caramelised.
It’s an aromatic dish, and experienced cooks can tell just from the smell if there is enough soya sauce or sugar.