MADAM LIEW PRESENTING HER VERY TRADITION HAKKA HOME RECIPE YONG TAU FU AND ‘MEE HUN KUIH’ TO THE PUBLIC
‘Yong Tau Fu’ hundred years is one of the generation traditional food by chinese Hakka religious nowadays taken throughout the world not only chinese by others. While ‘Mee Hun Kuih’ too favourites by locals, happened also in south malaysia, Johor.
Madam Liew Loy Ying who origin from Layang-Layang an Hakka Village, Johor with age of 54 currently is the founder and immediate owner with husband and daughter, the “Restaurant Ke Jia” in Johor serving their very traditional Hakka foods the yong tau fu, ‘Lei Cha’ and ‘Mee Hun Kuih’.
She who since teenagers interested in cooking and eatery experienced home family traditional generation passed recipe in the hakka village later became a full time housewife further exposed her cooking skills and recipe creation allowed Madam Liew to confidently established her very first own food stall in the year 2000 after returned from Singapore serving her own recipe ‘mee hun kuih’ in the ‘Da Sun Restoran’ at Taman Sri Tebrau, Johor Bahru. She who formerly a under-employed factory worker for five years in Singapore having vision to have own career entrepreneur together husband Mr. Chang Cheat Chin with age 61 recently, who formerly in agriculture industry stepped into the food and beverage industry initially from only a food stall in year 2011, subsequent to the great response from regulars and visitors then explored to established into their very 1st shop lot with daughter Ms. Chang Mui Yoon in Jalan Teratai, Johor named today the “Restaurant Ke Jia” means Hakka restaurant in the year 2014.
In this Hakka restaurant, their village origin traditional hakka yong tau fu will be the very top recommended in menus. Madam Liew hand made pork mixed fresh fish meat and veges insides to such bitter gourd, chili, dry taufu etc will be secret in the restaurant, brings the best bitting eatery and exotic taste. Secondly will be her famous wanted ‘mee hun kuih’ which served in choices of soup and dry ‘kon lau’. According to Madam Liew, her soup base which boiled for 2 hours with fresh pork bones ‘dragon bones’ will be the secret recipe. Their ‘mee hun kuih’ served with mixture of hand made flour mee pok, fried pork minced, fresh pork slice, ikan bilis and mali veges completing a bowl of Madam Liew’s mee hun kuih. Not missed will be the ‘lei cha’ or locally known as ‘sien cha’ means salted tea soup, one of the traditional foods from Hakka religious for hundreds years. Green base soup made up from four mixture of veges pour into mixture of beancurd, mali vege, green beans, peanuts, garlic etc become the hakka tradition ‘Lei Cha’ or ‘Sien Cha’. Nonetheless, Madam Liew recently presenting her new signature Seafood Mee Hun Kuih which converting from major pork mixed to use seafood served with her hand made flour mee pok, topped with fresh sea prawn brings the outstanding fresh sweet soup and best eatery must try when reach Restaurant Ke Jia.
RESTAURANT KE JIA (HAKKA)
Address: No. 73, Jalan Teratai 10,
Taman Johor Jaya,
Johor, Malaysia.
Business Hours: 6:00am to 4:00pm (Daily)