Skip to main content

Lunch after performing the Qingming rites

My siblings and I gathered yesterday to celebrate Qingming .....'Pure Brightness festival' or 'Tomb-sweeping' day which falls on either the 4th or 5th April of the solar calendar.  Qingming festival is a family function and obligation.
This is an annual affair for the Chinese community to visit and clean the graves of their ancestors and relatives.  Cleaning the tomb and paying respect to the dead with offerings of food and burning of paper paraphernalia are two important aspects of remembering the dead ancestors.  The actual day was on 5th April this year but the ritual is usually observed 10 days before and after this date.  We normally observe this after the actual date to avoid the traffic as well as the 'human' jam in the cemetery.  Click here to know more of this Qingming festival.
After the visit to the cemetery and freshening up, we all adjourned to Sun Marpoh restaurant in Ipoh Garden for lunch and here's a quick tour of what we had.




This was the much favoured 'kwai fei tofu' ...... soft and silky tofu, hot favourite amongst the seniors at the table!


Succulent spareribs which was the favourite of my nieces and nephews who had travelled from Kuala Lumpur at 6.00am to meet up with us to perform the rites.  They deserve a good meal.



Assam fish head curry minus the coconut milk which was approved by the seniors.


Wong ngah pak ...... soft and tasty with shredded mushroom, carrot and pork.  Should have taken another picture, 'exposing' what's beneath but then, everyone of us were hungry and just can't wait to start attacking the dishes.


Good old spinach stirfried with garlic .... lots of fiber


Bittergourd egg omelette  ..... need some gourd to cool down our bodies as we were under the hot sun for a few hours!


Last but not least, steamed 'woo so kei' ...... steamed free-range chicken.  This dish came out last as the chicken needed some time to be steamed and the soupy gravy was delicious.

For 13 of us and we had the same food for 2 tables, the bill came to RM213/- plus rice and tea, which was  reasonable, especially to the KLites!

Sun Marpoh Restaurant
69 Jalan Lau Pak Khuan
Ipoh Garden
IPOH

Comments

  1. I like the food here and I just found a nice place for food. It is inside Wooley..have you tried their ' tai chow '...good and cheap :)

    ReplyDelete
  2. Very reasonable price for so many dishes. I have eaten the chicken rice at Jalan Lau Pak Khuan, next to petrol station....cheap and nice!

    ReplyDelete
  3. That's a lot of delicious food...very suitable for dinner. I love every dish ...mmmm

    ReplyDelete
  4. Elin
    Only go to Wooley for hawker food, didn't try the 'tai chow' yet. Will do so since you recommended.

    Pete
    Ipoh food is generally much cheaper than KL, but Ipoh Gdn area is supposed to be a bit on the higher side compared to other gardens.

    Mary
    Yes, this restaurant is very popular, always full during weekends and public holidays.

    ReplyDelete
  5. The food sounds great. Loved the interesting read about the Quingming rites!

    ReplyDelete
  6. So, mission completed! Finally, can get some rest huh! No wonder you've been missing for a couple of days. Of coz, miss you LOL! Nice food and everything looks quite light & green too!

    ReplyDelete
  7. I have not been back for QingMing for such a long time.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …