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 it was sought after by Penangites.
Like all small-town inhabitants, the good people in Serdang 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 the time of 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 are 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;
- Salted Pork Belly
- Dried Shredded Squids
- Pnee Hoo [Dried Sole]
- Chinese Chives
- thick black Soy Sauce
- Lard Oil and
This simple dish is called “Char Moey” or Fried Porridge.
What is the taste of Char Moey?
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 rich, gooey texture and would gladly have the entire huge bowl to myself!
The fried porridge dish looks deceptively cool.
Tip: Be warned, the fried porridge is super-hot!
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 sweet & sour plus spicy.
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 briny morsels are more flavourful than clams.
These taste spicy with a hint of sweet 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.
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.
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 which is steamed whole in the steamer or wok over high heat.
The steamed fish is served heated with a charcoal burner.
Clear Soup with Minced Pork and Egg Tofu
This is a simple soup with minced pork and “Japanese” Egg Tofu.
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.
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.
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