This trip, we decided to do a stopover at Muar 麻坡. Muar was famous for otak otak, and so we got ourselves some from Otak Otak Cheng Boi 阿梅麻坡烏打, which was supposed to be pretty good. Unfortunately the spiciness overpowered all the other flavours when we finally got down to cooking it back home.
We opted to have lunch at Glutton Street 贪吃街. We ordered drinks and mixed roast items in the coffee shop, as well as fried oyster egg and satay / cuttlefish kangkong from the pushcart stalls along the streets. Ms K also bought some Chinese Kuehs / Pastries (RM4.90) from a shop nearby.
We had a mix of Char Siew, Roast Pork and Sausage (RM10). The char siew felt very old school. Interestingly, the fatty bits had a texture like konyaku. The sausage was quite fragrant with a hint of wine, but unfortunately, it was overpowered by the rather sweet sauce. We felt that the roast pork was the best because of its crackling skin.
The Satay (RM20) were excellent! The meat skewers had little fats and very much meatier compared to the Singapore version. They were quite juicy with a good bite. The intestines satay turned out quite tender. Unfortunately, see ham (cockles) satay were no longer sold as the cockles nowadays were quite small, thus it was difficult to profit from selling it.
The Fried Oyster Egg (RM10) was quite aromatic but the oysters were rather tiny 😛
Ang Ku Kueh, aka Red Turtle Cake, is a type of pastry made with soft, sticky glutinous rice and had fillings such as grounded peanut, red bean paste, yam paste, etc. We had the black sesame version which was not too sweet and we could taste the fragrant black sesame. The Soon Kueh, which had turnip fillings, was not bad. The Png Kueh, with glutinous rice fillings, was so-so. We thought the rice in the Fan Choi, with rice stir-fried and topped with char siew, was definitely more fragrant.