Ipoh is the lesser-known food capital of Malaysia. There are two things you must eat here: flat rice noodles (hor fun) and bean sprouts (nga choi).
L-R: Char koay teow (flat rice noodles stir-fried with prawns, cockles, egg and bean sprout). Kai see hor fun (flat rice noodles with poached chicken strips). Hor fun tossed in thick curry sauce. Soup yellow noodles.
L-R: Glutinous rice with chicken curry. Chee cheong fun (steamed flat rice noodles). Hainanese chicken rice with poached and roast chicken. Mah geok (literally "horse shoes"), i.e. deep-fried Chinese breadstick with sesame seeds.
L-R: Ais kacang (shaved ice with red bean, peanuts, cendol etc) and "Wan tau long" (shaved ice with lime jelly and lemon juice). Rojak (fruits and crackers tossed in a thick shrimp paste sauce). Nasi pandan (rice flavoured with pandan juice) with sambal prawns, chicken curry and fried egg. "Hor hee" (flat rice noodles in soup with fish balls, fish cakes and fish paste enveloped in wrapper made from fish paste).
L-R: Popiah (stir-fried jicama, bean sprouts and tofu wrapped in wafer-thin skin). Charcoal-grilled chicken satay with peanut sauce. Hor fun tossed in thick curry sauce (again!). This time with deep-fried "liew" - including fish paste wrapped in beancurd skin, fish paste wrapped in wonton wrappers or jicama wrapped in beancurd skin, then deep-fried.
L-R: Chai tou koay (daikon radish cake stir-fried with preserved radish, garlic and egg then topped with chopped spring onion). Ipoh's famous nga choi (bean sprouts, blanched and served with soy sauce). Kai chap (a variety of chicken innards). White-cut poached chicken.
L-R: Takeaway dou fu fah (sweet beancurd). Muah chee (steamed glutinous rice flour served with chopped peanuts). Nasi lemak (rice cooked in coconut milk served with chicken curry, deep-fried anchovies, egg, cucumber and sambal). And lastly, mom's "ji mah jou" (red bean filling wrapped in glutinous flour dough, then coated with sesame seeds and deep-fried).
I'm hungry all over again.