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TASTE THE TRADITIONAL GENERATION JAWA MEE & BEEF MIX NOODLES RECIPE IN “LEI CHING RESTAURANT” AT PERAK

March 26, 2015 Restaurants

In “Lei Ching” restaurant, you can find the authentic Jawa Mee and home cooked Pan Mee carried by the owner Ms. Penny Lau Poi Yock who born in Kedah in year 1963, and Mr. Yeap Kin Keong (born 1962) who is the 2nd generation holding mother’s home recipe beef mix noodles introducing to the public in Ipoh, Perak being recognised as among the best eateries in town.

Penny Lau who at her age 52 years old currently, was in Administration field initially stepped into the f&b industry since year 2005 with husband running their home cooked curry rice stall in a coffee shop at Ipoh Garden named “Leng Leng South Indian Curry Rice” exposed for about 6 years.  Later on in year 2011 introduced her traditional home recipe Jawa Mee running a mee stall at Ipoh Garden East, still carried untill recent.

While in year 2014 successfully established her “Kedai Makanan Lei Ching” noodle house in Taman Medan Ipoh serving her authentic Jawa Mee to the locals.  Soup sauce boiled for 90 minutes with 10 ingredients mixture, potato and tomato sauce will be the reason to be the best recommended.  Penny’s Jawa Mee served mixed of yellow mee, topped and sided with boiled egg, potatoes, cuttlefish, veges, home made prawn cracker, beancurd and “cucuk” a kind of local prawn made eatery brings the sour & spicy taste you must try.

Another will be her home made Pan Mee which prepared in either dry kon lou or in soup base which boiled 6 hours with ikan bilis.  Served topped with deep fried ikan bilis, black fungus shredded, ‘mali veges’, pork minced, pork slice and mushroom shredded will be a perfect complete bowl of Penny’s pan mee you never regret after consumed.  Besides, you also must taste her home made traditional Hainanese Kaya Steamed Rice.  Home cooked ‘Kaya’ or coconut paste cooked few hours with her 4 ingredients recipe then served poured onto steamed rice you seldom found elsewhere in the nation.

And Mr. Yeap Kin Keong who at his age of 53 years old recently, touched the industry since 8 years old helping mother, introducing his mother Madam Loo May Yen (born 1932) home recipe beef mix noodle soup in “Lei Ching” nowadays having great response from the market.  Madam Loo who running her food stall in Ipoh Newtown since 1970s, later on been passed onto Kin Keong in year 1992 at his 30 of age continued his family career.  Then moved to Ganning Garden, Ipoh further his explosure in the field reached 2014.

Kin Keong joined Penny in “Lei Ching” year 2015, not only serving his home recipe 40 years beef noodles but also introducing his Scallop Soup Noodles to the visitors.  His traditional Beef Mix soup base which boiled on charcoal for about 5 hours insided with mixtures of beef meats, tendon, bones and stomach added into white carrots on home recipes combination brings very exotic eatery you cannot aside.  Especially the meats texture, beef tendon smoothness and the soup base taste itself when swallowed.

Another will be the Dried Scallop Soup Noodles, which is the top recommended among menus prepared using chicken bones soup base boiled overnight also on charcoal.  Then served mixed with meat ball, fish ball, dried cuttlefish, green chilli, fried beancurd skin rools insided of sengkuang you cannot missed when stepped into the “Kedai Makanan Lei Ching” at Ipoh, Perak.

 KEDAI MAKANAN LEI CHING

Address: No. 30,

Medan Ipoh 1E,

Ground Floor,

Medan Ipoh Bistari,

31400 Ipoh, Perak.

Business Hours: 6:00am to 3:30pm (Daily)

Tags: KEDAI MAKANAN LEI CHING