The Few Foods I Really Miss

1. Sabah Noodles
Authentic Sabah Noodles (also known as Tuaran Mee) use similar type of noodles as Hakka Noodles (although they are less springy, flatter and has a more eggy taste), but is fried with eggs, caramelised barbequed pork, roast pork, and a medley of vegetables including cabbage and bean sprouts. The noodles tend to get coated evenly by the eggs with a charred aftertaste, yet still have a slight sticky wet feeling. I used to eat this often when they sold it at a corner hawker shop in SS2, but it has disappeared for a long while already.

2. Yam Chai Kueh
Yam is classically used in the Teochew version of the standard Chai Kueh (Vegetable Dumplings). It consists of a savory yam and dried prawn filling wrapped in a translucent tapioca and rice flour dumpling shell, and is steamed till translucent. I used to find them in pasar malams (night markets) but they now only seem to stock the regular ones.

3. Nasi Kerabu
Fresh herby vegetable mix and kerisik (dried coconut mix) tossed with fragrant blue rice (whose colour comes from using butterfly-pea flowers) and doused with a splash of the trademark sauce (which varies, but typically is made from juices of the bunga kantan (torch ginger), Asam Gelugur, Malaccan palm sugar and fish sauce) and adorned with fish keropok for added crunch. This northern Malaysian dish is usually served with choice of Ayam Percik or your choice of rendang or curry.

I have more but I can't think of them right now, so I'll save them for another day.