Tuesday, March 17, 2009

Curry Wanton Noodles @ Kedai Kopi Mui Guan - Jalan Trus, Johor Baru

Jalan Trus is one of the oldest road in JB along with Wong Ah Fook. Kedai Kopi Mui Guan is opposite Kota Raya.The old side of Jalan TrusThe newer side of with The Puteri Pacific
The second generation is still running this legendary curry wanton noodles. She is in the 60s now. Well-worn faces and well-worn formica tables still serving this world famous specialty. They have 4-5 shops I was told run by the families of the 2nd generation or maybe 3rd. In fact one shop allows for online orders.

However their noodles are made by one of the family to be used by these few shops exclusively. No wholesale stuff. Lots of eggs to make it thin, crinky and eggy and springy.

Their signature is the curry trail left in the noodles. To prepare firstly, oil, then soya sauce followed by home-made chili sauce were placed into the bowl. Finally the noodles were placed into a hot pot of water to cook and then pass through tepid water and then back into pot and finally into the bowl and then thoroughly mixed.

Check out how these noodles were prepared for us.
Cooking while stirring and lossening.Shaking and flipping Swimming in the cold river. A process of firming and removing starchiness on the exterior, maybe, I am still not sure.Back again into the hot boiling water and then shaking off the excess water it is ready for the bowl.Well-worn tablesNoodles ready to be eatenStir it to mix the sauces and chili thoroughlySee the chili powder sticking to the noodles, it provides the cutting edge.


New Kid on the Blog said...

looks good wor!!!! really good!!! looks so springy!!

CUMI & CIKI said...

i'll want to try this when i next go.. :P i hope the noodle is springy and chewy coz it sure looks it:P

Bangsar-bAbE said...

Looks yummy! And the noodles look really "al dente"!!

SimpleGirl said...

I have not tried curry wanton mee before...next time I go JB,must ask my friend to bring me there!

backStreetGluttons said...

another tender loving dedicated oldy noodle shop and dish ! Long live real food craftswomanship

teckiee said...

I always thought that the hot cold water thing was to make sure the noodles dont get too cooked on the outside but maintain the heat on the inside or something like that. Didnt hit me that it was for removing the startch. HAHA

foodbin said...

very springy-this lady have the art and secret of cooking the noodle.

550ml jar of faith said...

Omigosh, this looks so good!! And I'm not even the least bit hungry! There seems to be just a hint of curry to the sauces... was it even remotely spicy?

Lai Ying said...

Hey kudos, your blog is becoming more and more detailed. Keep up the good work.

worldwindows said...

NKotB... Not so springy but firm. The key was the chili powder matching well with the noodles and wantan.

CampC... Rubber band style:)

BB... I rate it very satisfying for a carbo addict like me.

SG... This is an old brand. I heard there is one in Tmn Century.

BSG... I agree but the machinery is taking over elbowing craftmanship!

Teckiee... Just a wild guess for me. It is one of the things that has been passed down and even sometimes the stall owners find it hard pressed to explain the changes taking place.

FB... She was so cool as I stood by to get the right moments.

Faith... Just the right heat! I love to get a feel of the coarse powder and the slow burn.

LY... Thanks!