1P100W #69 – Teochew Rice

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I don’t know if I’ve blogged about this before. I think I did, but I can’t remember when. So I’ll do it again.

This is my favorite zhap fan (mixed rice) in Penang so far. It is from a Teochew eatery in Bukit Jambul, so the dishes are all Teochew style, naturally. And these 3 dishes are my favorite too. Braised pork belly, winged beans and crunchy… pork I think.

Ironically, I don’t think Malaysian/Singapore Teochew food resembles native Teochew cuisine, much. I’ve seen Anna eat authentic Teochew fare in China and they look nothing like these. You can see for yourself through the link.

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  1. Ooh thanks for the link! And whether this is authentic teochew or not, it looks DELICIOUS, especially the crunchy pork! I’m so excited for new foods to try in Malaysia soon! Getting a little bored of the local food here :O.

    • Hopefully you will enjoy the food here. I’m always worried to set high expectations to visitors, for fear of over-inflated expectations ruining the actual experience.

  2. I have just hopped over from Anna’s interesting post. I am delighted to know many new dishes from Teochew clans. Like SK, I am also a Teochew and had no idea what our cuisine is like exactly. I grew up eating Thai food unknowingly until I was working part time after SPM. I started eating chap fun and told my mum all their dishes were good. Mum told me they were Chinese food.

    I think these days the bigger mixed rice shops here sell a good mixture of dishes from different clans. I like what you just ate but need to add lots of sambal.

    • I think the normal zhap fan places, there isn’t even any clan or region distinction. They are basically Malaysian Chinese fare. It is just Teochew porridge/rice places that has a bit of specialization. Sambal is strictly Malaysian LOL!

  3. Two porkie and one vege? Nice choice for a young man… nowadays I normally choose one meat and two vegetables.. age has something to do with it… hahaha…

    • No lah, it is only here I get these dishes. Other zhap fan places, it would be 2 veggies 1 meat too for me. πŸ˜›

  4. errrr, can’t tell this plate of rice is any Teochew style woh.. actually i am a Teochew, but then there are just too many Teochew stuffs that I do not know lor, hehehe.. anyway, that crunchy pork sure taste so good, but i think your mom is not going to approve that~~ :p

  5. As far as Teochew food is concerned, I only know their braised duck and teochew porridge hah..hah… That braised pork belly is my kind of food hah..hah..and so is the crispy pork. Of course I also like the winged beans πŸ˜€

    • Same like me! But like Mun highlighted, that’s probably because we go to those zhap fan eateries. Maybe it will be much different if we go to a proper Teochew restaurant.

  6. That crunchy pork you had, I think it’s deep fried nam yue pork. This is usually fried in one big piece and then sliced…not sure if this is Hakka or Cantonese though. As for the link, I’ve also seen all those food before except the sticky rice sausages but probably not all in a Teochew eatery. Nowadays, everything is “fusion”, so you’d expect Teochew places to be cooking non-Teochew food and vice versa…as long as it’s food people like, the restaurant will cook! Haha!! πŸ˜€

    • Yes yes! One big piece and sliced! I think you are right! Which means I am right too, it is pork! πŸ˜€

      When you put it that way, then there is another possibility: what Anna ate may or may not be 100% Teochew too. Maybe her friends ordered what they like to eat, but they were not all necessarily Teochew local dishes. Or maybe it is just us here, our food here has become more and more “rojak” and the ethnicity of the food becomes mixed up and messed up. 😐

    • Oh? They don’t exist outside Malaysia? Come to think of it, I’ve never seen this veggie on sale in the US or UK. 😐

  7. From your chap fan, only the braised pork belly is teochew style I think because the crunchy pork? and winged bean dishes are just common dishes found in normal chinese chap fan spread here.

    I also looked through the food in the link you provided to Anna’s post and except for the taro crusted in sugar layer and sticky rice sausages which are commonly found in Taiwan, the rest of them can be found in Teochew eatery here and in Singapore. Hah, I see the pork trotter jelly that I have blogged about too. And the photo of the roast duck does not look like roast duck because I look closely at the duck skin and the skin looks like the skin of Teochew braised duck here.

    In my opinion there are Teochew specialty eateries in M’sia and KL that serve native Teochew cuisine and you just need to look for them. Nowadays if an eatery has braised duck or pork belly, they will call themselves Teochew eatery (or if the owner is of teochew ancestry) and the rest of the dishes are just common chapfan dishes to make it easy for everyone.

    • Huh? This crunchy pork (not sure is it pork, not sure what’s the proper name for it), I don’t think I have ever seen it in non-Teochew zhap fan stalls, not even that 100 dishes place. Maybe it is not what you think it is?

      Anyway I like your comments. You always enlighten my jakun-ness when it comes to food that I have never noticed. Apart from the pork trotter jelly, I really have never noticed those other food items in Teochew eateries over here, eg those beef balls soup, radish balls, dumplings… radish cake got lah, in dimsum places (loh bak gou hahaha). Sweet and sour meatballs, maybe is close to our gu lou yuk, which is not exactly Teochew only item over here. Oyster omelette, or chien… got lah, in Hokkien stalls rather than Teochew stalls LOL!

      But I suppose you are right. The Teochew places that I have been to are mostly those zhap fan style restaurants. Maybe I should try a proper Teochew restaurant or two. πŸ™„

      • Eh, the crunchy pork – is it not like chinese pork chop (no bones) marinated and then deep fried?

        I have eaten radish balls and bamboo shoot dumplings at Ying Ker Lau:


        but they are said to be Hakka food, hehehehe. In this day and age, the cuisines have become international so I also don’t know how to verify which food originated from where.

        • The pork chops that I’ve had at normal zhap fan stalls are usually crispy, but not crunchy. This one is crunchy, like those siew yuk crackling skin, but instead of just skin, it is whole slab of something that looks like a slice of pork meat to me. I said pork, but I’m not sure is pork or not, just looks like pork to me, but it could be something else. Don’t know what the dish is called. >.< Hakka is kind of strange. I don't think Hakka refers to a specific region. I think they are northern migrants who settled in various parts of Guangdong, so it actually refers to a specific group of people. So I guess Hakka cuisine could be any of the Teochew/Hokkien/Cantonese/Hainan etc cuisines, but with a slight twist.

    • Hahaha I thought so too, until I see the Related posts. I’ve shown a similar picture before, quite some time ago. You probably have not come here yet, so it is normal if you never seen it before.

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