Serdang's Fried Porridge “Char Moey” at Restoran Sin Aik Kee

Serdang Fried Porridge Char Moey at Restoran Sin Aik Kee

Serdang Fried Porridge Char Moey at Restoran Sin Aik Kee

Serdang Fried Porridge “Char Moey” at Restoran Sin Aik Kee is a hearty dish made with overnight porridge, fried with simple ingredients and lard.

Twenty years ago, I first tasted the Fried Porridge, and my memory of that dish is as sharp today!

This is a humble dish created by the owner and chef for his regulars before Penangites sought it.

Like all small-town inhabitants, Serdang’s good people are humble, hard-working, simple folks, and thrifty.

I was visiting my relatives, and my elderly aunty decided to buy dinner.

She is a frugal woman who will only eat out when she can’t replicate the same dish at home!

Her recommendation was, “Char Moey.” It’s a simple, nourishing dish.

What is Char Moey or Serdang Fried Porridge?

I put one spoonful before she could feed me.

The Fried Porridge burned my mouth. The temperature was boiling.

That made the experience memorable to this day.

The original shop for the famously fried porridge is at Sin Aik Kee Restaurant, which operates at the Serdang community hall at my visit in 2014.

The restaurant is simple with plastic tables and chairs with laud gaudy blue plastic tablecloth covers.

This seems to be the norm for small towns. There were more flies than diners when we went for dinner.

Restoran Sin Aik Kee Signature Serdang Fried Porridge “Char Moey”

Nothing goes to waste in small towns.

Leftover or overnight thick porridge is fried with lots of ingredients;

  • Prawns
  • Salted Pork Belly
  • Dried Shredded Squids
  • Pure Hoo [Dried Sole]
  • Chinese Chives
  • thick black Soy Sauce
  • Lard Oil and
  • Crackling

This simple dish is called “Char Moey” or Fried Porridge.

What is the taste of Serdang Fried Porridge?

The Fried Porridge may look like a bowl of plain brown porridge with lots of extra ingredients.

The taste test is in the mouthfeel. But be very careful not to spoon directly from the big pot into your mouth!

It is better to fill a small bowl, let it cool a little, and eat slowly.

The first mouthful, you get the taste of the rich flavors from the bits of sautéed squid and shrimp.

There are crunch and texture from the pork cracklings, bit of chives in the silky porridge broth.

The secret ingredient is the Lard that pulls everything together into a heart-warming dish.

It’s not fancy, just a practical way of making leftovers palatable, delicious savory dish.

Review of Serdang Fried Porridge

Most Penangites who tried this will love the simplicity of the Lard infused dish.

It is fragrant, and the temperature is super-hot!

I love its thick, creamy, gooey texture and would gladly have the entire massive bowl to myself!

The fried porridge dish looks deceptively relaxed.

Tip: Be warned, the Serdang Fried Porridge is super-hot!

Kerabu Guava

This guava salad is fabulous with onion slivers and dried shrimps (hare bee).

The dressing is a mixture of sugar, salt, and vinegar in the right balance of sweet & sour plus spicy.

Serdang Fried Porridge

Kerabu Guava. Photo: Doris Lim

Halved Blood Cockles

Stir-fried sweet and sour spicy cockles are a popular dish.

The locals love their shellfish, and if you love cockles, you will be pleased that these are cooked halved.

Sometimes blood cockles can have a muddy flavor, but these sweet, salty morsels are more flavourful than clams.

These taste spicy with a hint of sweetness when stir-fried in a delicious sweet chili sauce.

The best part is, you do not need to pry open the cockles as they are already opened.

Serdang Fried Porridge

Halved Blood Cockles. Photo: Doris Lim

Stir-Fried Cuttlefish with Dried Chili

The cuttlefish is fried in a sweet black sauce with dried chilis.

The texture of the cuttlefish remains firm, but this is not a dish I particularly like.

Serdang Fried Porridge

Stir-Fried Cuttlefish with Dried Chili. Photo: Doris Lim

Steamed Fish Teochew Style

Whole River fish is steamed with a scattering of ginger strips, sour plum, tomatoes, pickled, salted veggies, and Chinese mushrooms.

Light soy sauce is drizzled over the fish, steamed whole in the steamer or wok over high heat.

The steamed fish is served heated with a charcoal burner.

Serdang Fried Porridge

Steamed Fish Teochew Style. Photo: Doris Lim

Clear Soup with Minced Pork and Egg Tofu

This is a simple soup with minced pork and “Japanese” Egg Tofu.

Serdang Fried Porridge

Clear Soup with Minced Pork and Egg Tofu. Photo: Doris Lim

Kung Pao Frog Legs

“Thim Kai” or water chicken is frog legs and well -known delicacies of Chinese cuisine.

Many of these edible frogs are caught wild in the local wet areas in Serdang.

The meat has a mild flavor and tastes like chicken.

Frog legs are usually stir-fried and mixed with light spices, stewed, fried, or made into congee.

This restaurant has been around for more than twenty years.

In recent years, visitors have made a beeline to try the fried porridge and curry wild boar.

The price has hiked up from RM4 per serve of fried porridge in the late 1990s.

It is still inexpensive and worth a relaxing drive.

As sometimes the restaurant can be a little busy, it is advisable to make a booking before you travel.

From Penang, exit the North-South Expressway and exit at Bandar Baharu, heading towards Serdang town.
Serdang Fried Porridge

Travel Tip: Check out this FREE Park at night in Kulim after savoring Serdang’s Fried Porridge “Char Moey” at Restoran Sin Aik Kee.

Restoran Sin Aik Kee | No. 27 Jalan Tengah, 09800 Serdang, Kedah
Telephone : 04 4077288 | Business Hours: 4.30pm – 10.30pm | Closed on Monday & Tuesday


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