This was Saturday, the 5th day of Chinese New Year celebration.
Morning sky at 7:25am.
7:37am - Ipoh town
Hubby wanted to have breakfast in town so we went to Restoran Tet Shin.
I ordered steamed rice flour rolls with bbq pork filling (HK rolled chee cheong fun with char siew).
Hubby ordered the Jawa Mee which is one of our favourites.
And we also ordered some wonton and 2 sui kao (dumplings) from another stall.
It was served with pickled green chilies and hubby requested for mustard sauce and it came with some sweet sauce.
We ordered kopi-C kosong (without sugar) and Chinese tea.
~~~~~
That morning I harvested the first fruit from the current white bitter gourd plants.
Pearl white bitter gourd.
2 long beans kept for seeds for future sowing.
Seeds given to a friend who has also started to plant edibles.~~~~~
Lunch at the nearby GP food court.
No home cooking because younger son wanted to eat out.
I ordered fried noodle and I was given this to take back to place on our table.
My fried noodle (char koay teow with duck egg).
Tastewise was good but the noodle was a bit too soft for my liking.
Hubby ordered sizzling noodle with chicken and egg.
I didn't take snapshot of son's lunch.
Sunset bells from my garden.
Antique opium smoking apparatus from the Gopeng Museum.
Truthful witness by a good person clears the air,
but liars lay down a smoke screen of deceit.
(Proverbs 12:17, The Message-MSG)
The white long beans are really something else, we do not have them here. What an intense blue the sky is!
ReplyDeleteThank you, Ginny.
DeleteWow how nice it is
ReplyDeleteThank you, Aleksandra.
DeleteThat bitter gourd looks so beautiful! And wow again on all the food. And I love the deco in the street, too.
ReplyDeleteThank you, Iris.
DeleteNoodles galore! I want to eat noodles this weekend.
ReplyDeleteNoodles and porridge for us.
Deletenever seen bitter gourd before, something I will look out for on future travel trips :)
ReplyDeleteThe green bitter gourds are more common that this white bitter gourd.
DeleteYour char kway teow looks pale or is it because of the lighting? The sizzling noodles and the mee jawa look good.
ReplyDeleteWe had chee cheong fun stalls here before, opened by people from your side - they also call it HK chee cheong fun. I wonder why - does it originate from there?
The ckt looks pale because without dark sauce. The HK ccf originates from Hong Kong.
Deletei miss duck egg char kuey teow!
ReplyDeleteSurprisingly, there is no strong duck egg smell in the char kuey teow.
Delete...opium smoking was/is an interesting part of history. Thanks Nancy for sharing, take care!
ReplyDeleteThank you, Tom.
DeleteOpium smoking looks interesting. Pretty white gourd, and good you could make your seeds out of dry vegetables.
ReplyDeleteThank you, Jeevan.
DeleteBeautiful sky and beautiful food. Wow, you sure know how to dine.
ReplyDeleteThe opium smoking apparatus looks most complicated. I guess that's been smoked though the ages.
Thank you for joining the Happy Tuesday Blog Hop.
Have a fabulous Happy Tuesday, Nancy. ♥
Thank you, Sandee. Have a happy week.
DeletePearl white bitter gourd, can you eat this one? I was hoping to see what type of food your son eats after seeing what you & your hubby eats. LOL
ReplyDeleteCruisin Paul
Yes, the pearl white bitter gourd is edible. I didn't take photos of their food because I was already busy eating my food when theirs was served.
DeleteOf these four dishes: HK Chee Cheong Fun, Mee Jawa, Fried Noodle, Sizzling Noodle - the last dish is something I wouldn't order because from experience, the sizzling noodles are often not soft at all and I prefer soft noodles like your char kway teow. Did you try the sizzling noodles? Was it quite hard?
ReplyDeleteI have tried the sizzling noodle. Yes it is soft but the taste is just normal.
DeleteI don't think I've ever seen a white bitter gourd before. Of course I'd love to try it.
ReplyDeleteThe white bitter gourd is quite rare here too.
DeleteOs deseo a ti y a tu familia, que disfrutéis de un feliz y próspero año nuevo.
ReplyDeleteVeo que las comidas han sido especiales o diferentes a lo habitual, ya que nunca había visto esos platos, así como tampoco he visto nunca una calabaza blanca y con sabor amargo.
Gracias, Nancy, por compartir.
Un cordial saludo.
Thank you, Manuel. Have a great day.
DeleteSo many of the things you picture here are unavailable in our markets. I've never seen them and wouldn't know how to start preparing them!
ReplyDeleteThanks for sharing at https://image-in-ing.blogspot.com/2022/02/alter-egos.html
So true, Sue. Just like how I felt when I see food not familiar to me.
DeleteSuch great photos of such strange food
ReplyDeleteThank you, Jo-Anne.
DeleteBeautiful photos and delicious food! Lucky you! Happy New Year!
ReplyDeleteThank you, Kathe.
DeleteYum
ReplyDeleteThank you, RR.
DeleteCheong fun is one of my favourite foods.
ReplyDeleteIt is hubby's favourite too.
DeleteYou grow so many pretty plants and edibles.
ReplyDeleteThank you, Mimi. I love to plant different types of plants and edibles.
DeleteSeems like you had a wonderful week. These photos are wonderful and food looks delicious.
ReplyDeleteThank you, Amila. Have a wonderful day.
DeleteRicos fideos , geniales plantas tienes. Te mando un beso.
ReplyDeleteThank you, JP.
DeleteCCF looks like high-quality type. :)
ReplyDeleteThe white bitter gourd is so cute and perfectly-shaped.
Thank you, Stacy.
DeleteTodo muy interesante. Besos.
ReplyDeleteThank you, Teresa.
DeleteEverything you grew turns out healthy and nice. I believe the weather and soil in your place is healthier than my place. Hahaha.
ReplyDeleteActually the rainy weather helps a lot. Plus, remembering to feed the plants with fertilizer regularly helps too.
Delete