Kafe Kheng Pin

Here’s another throwback to one of my Penang eats! In search 🔍 of some droolworthy Loh Bak (ngoh hiang equivalent in Singapore), we found our way to Kafé Kheng Pin! Can you believe that we had all these goodies for just RM 6 (~SGD2)? 😍😍😍
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Featuring a generous mix of fried tofu, fishball, ngoh hiang, prawn fritters 🦐, accompanied by some refreshing cucumbers 🥒, this was a plate of fried stuff that is great for sharing! 👍🏻👍🏻👍🏻 All freshly made & prepared daily, freshness is guaranteed! ✔ Fried to the perfect crisp on the exterior, they were not overly greasy - a testimony to the owner’s skills at controlling the oil temperature! Taste-wise, it surely fared better than elsewhere! 👏🏻
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You might agree that sauces are equally important in elevating a dish, & the ones here surely did accomplished that! 🤤🤤🤤 Be it the thick sweet-savoury sauce or the slightly tangy chilli 🌶, they all fared much better than what we had at other eateries previously. 👍🏻

This was really good and she told us that not many people go through the trouble of making hae bee hiam (dried shrimp sambal). We also had prawn sambal and five spiced chicken with our nasi lemak. The lady who made all these inherited all the recipes from her mother and it’s good to see that traditions are passed on. After all, this is what our heritage is about

We met at Kheng Pin Cafe for more of this awesome Lor Bak. This time we also had some tofu (hidden from this view) and it was so good. So silky smooth and soft.

We are definitely coming back for more tomorrow!

None of the starch as fillers. Just pure ingredients, done right the good old fashioned way. Seriously worth every single calorie.

This stall boasts a variety of vegetables and meat, mostly cooked with sambal (shrimp chili relish), prepared as a curry, or a rendang (spiced coconut milk stew). Pick any or every side dish to go with the rice and pay up before you take it to your table. A highly customizable dish, you'd be spoilt for choice at Annie's Nasi Lemak.

I opted for the regular nasi lemak ikan bilis (anchovy) with egg because in my mind that's what the original nasi lemak is. This simple 'original' also happens to be my favourite version cause I'm not great at spicy food.

I was certainly pleased with the coconut rice. It was fragrant and not too oily. The sambal, with its sweet and spicy, went well with the rice and egg. The fried peanuts and anchovies added saltiness and crunch, and the cucumber slices calmed that spiciness down.