By Wilfred Pilo
KUCHING, April 4: Chai Ah Kuang, affectionately known as Ah Kuang among his regular customers, has been mastering the art of frying ‘cha kueh’ for the past 30 years, turning it into his profession.
When complimented by a DayakDaily reporter on his popular dish among city dwellers, Ah Kuang humbly deflected the praise, insisting that many others excel in making ‘cha kueh’ better than him.
He shared that his ‘cha kueh’ recipes usually come in two flavors: sweet (‘manis’) and savory (‘masin’), using simple ingredients.
“For the sweet version, I use palm sugar (‘gula apong’), and for the savory one, I add soy sauce. Eggs are only added upon request, making the preparation quick so we can serve the dishes hot to our customers. There’s no secret,” he revealed.
Ah Kuang learned the culinary trade from his late father-in-law and has since carried on his legacy as his profession.
“I watched how he fried his ‘cha kueh’ and experimented on my own until I got it right. It’s not an easy job, with the heat from the frying station, but you get used to it over the years,” he shared.
Ah Kuang’s food stall, aptly named ‘Cha Kueh,’ caters to customers seeking local delights for afternoon snacks that are not too heavy.
While he expressed concern that his two children may not follow in his footsteps, Ah Kuang remains hopeful that they may consider continuing the legacy in the future.
He also worries about the escalating costs of ingredients, such as rice flour, palm sugar, and soy sauces.
Despite this, he strives to keep his prices reasonable, with a simple plate of ‘cha kueh’ priced at RM6.
Chai’s ‘Cha Kueh’ stall is located at No 24 Kenyalang Food Centre, open daily from 2pm to 7.30pm except Sundays.
For inquiries, call 011-1187 1946. — DayakDaily
