My maternal Grandparents were really great cooks. I hope that didn’t sound bias, but isn’t yours?

I really missed my Popo’s cooking. And it is Regretful that I wasn’t yet a kitchen Hopeful back when she and my GoongGoong was still around. They had a Chap Fan or better known as Economy Mixed Rice business on my Great Grandmother’s porch in PJ Old Town back in the 1980s. Before that they also sold Beef Noodle, Wanton and Char Siew Noodle that many loyal customers rated 5 stars!

My favourite dish at my Grandparent’s was the Sour-Spicy-Vegetables (a direct translation of Suen Lat Choy) cooked with a variety of leftover meat dishes and fresh Chinese Mustard Cabbage (Kai Choy). I can eat five whole helpings just by flooding the rice with its sourly-spicy soup. And I was only four then *heh*

Oh how I’ve missed that! No matter how many Economy Mixed Rice stalls I’ve frequented, I’ve not tasted that same distinct flavour since *pouts*

Here’s a version by Audrey *drools*

Learn how to cook it here. Maybe I should try too?

I was a hyperactive mischievous kid then. Running everywhere — my Mom had to put a bell on my ankle so my Popo can hear where I am, no kidding! — while hungry people were lining up to scoop their dishes, either eating in or take-away wrapped with plastic sheets and newspaper. A tradition you don’t see that often nowadays since the white polystyrene box was introduced. A pity because my Mom insists that mixed rice taste better wrapped that way. And I agree!

It is now twenty years going three soon. Although none of my Uncles — also gifted with the wok — or my Mom can recreate the same signature taste, uncannily I can still recall them on my tastebuds and so does my growling stomach *slow heartfelt smile*

I missed my GoongGoong and PoPo. All four papillae of me — bitter, sweet, salty and sour…

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