IT IS not often that you come across a good plate of Malay-fried kwetiau kerang (fried koay teow with cockles) as it is not a traditional Malay dish.
That said, the only person I thought could cook up a decent version was my old friend Atan Chodet who resides in Ampang, Kuala Lumpur.
Atan used to be a resident cook at an English daily in Kuala Lumpur, where he attended to the group editor-in-chief and other important company executives.
One privilege I enjoyed during my years of service there was a trip to the company’s executive kitchen where I watched this talented cook preparing the kwetiau kerang.
Before the bosses get their meal, Atan would give me the first dibs on tasting his masterpiece.
Since I left the company for greener pastures, I lost contact with Atan and memories of his awesome fried koay teow are still fresh in my mind.
Now, fast-forward to the present, I recently discovered a good plate of kwetiau kerang in stall number 15 at the Medan Selera in USJ 7, Subang Jaya.
While savouring some satay, I noticed a pak cik stir-frying some noodles in his wok.
And from a distance, I could see him working skilfully with his ladle and spatula.
I couldn’t resist the chance to order a plate and at RM5 a helping, I must say that this kwetiau kerang hit the mark.
Full house: The dinner crowd at the hawker centre.
The texture and taste would not match any of the Penang char koay teow I’ve tasted, but for the effort, I must say that the pak cik worked some magic.
This is also one of the best Malay fried koay teow I had come across and it seems that no other competitor in the township can come close to the quality of food offered at stall number 15.
And on a scale of 1-10, I would rate it at 6.5.
In the day, the makan place doubles up as a nasi briyani stall and also serves a good mee bandung Muar.
The kwetiau kerang stall opens daily from 5pm till midnight.
Medan Selera USJ 7 (N 03 02.863, E 101 35.579) is located off Persiaran Kewajipan (behind the Metrobus workshop) in Subang Jaya.
