A couple of years ago, I blogged about the mee jawa that is topped with lots of accompaniments in Segambut in Kedai Kopi dan Makanan Hoi Kee. I've also mentioned that I'll check out the pan mee (flat handmade noodles) here one day after noticing that almost every table has a bowl or two of them, just that I hardly have a good picture to blog up here. I guess it's ok to put up smaller pics taken with mobile phone.
I'm glad to say the mee jawa is still up to mark with the same amount of "liew" (accompaniments)! Photo as evidence... heh.
The bowl of pan mee that came is huge I tell ya (for my standard). I've asked for hand-torn noodles soupy style even though I usually prefer the dry version. The noodles are slight bouncy and not overly thick, just nice. Loved the ikan bilis (anchovies) broth based that has the natural sweetness perhaps with just a little msg as I was not overly thirsty after this bowl of pan mee.
The accompaniments here are the usual minced pork with shredded black fungus, deep fried ikan bilis, some pork slices and yue wat (fish paste), and lots of amaranth vegetables (yien choy in Cantonese) instead of cekur manis (shue tzai choy in Cantonese, mani chai is widely known in East Malaysia and strangely there's no English name given except for its scientific name of sauropus androgynus!). There is however an addition of a slice of deep fried fu chuk (beancurd sheet) which is out of the norm.
I diligently stuffed myself with the entire bowl of noodles, all the accompaniments AND drank up the broth till the last drop! Yea... it was that good! Did you see the saucer of greenish paste there, it's actually blended green chili padi with calamansi lime that went well with the noodles.