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

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

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

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

I put one spoonful before she could feed me. The Fried Porridge burned my mouth. The temperature was a boiling hot. 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.

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, Pnee Hoo [Dried Sole], Chinese Chives, thick black Soy Sauce and plenty of Lard. This simple dish is called “Char Moey” or Fried Porridge.

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 savoury dish.

Most Penangites who tried this will love the simplicity of 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. But be warned, it 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 sweet & sour plus spicy.

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

HALVED COCKLES

Stir-fried sweet and sour spicy cockles is 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 flavour, 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 chilli sauce.

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

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

STIR-FRIED CUTTLEFISH

The cuttlefish is fried in a sweet black sauce with dried chillis. The texture of the cuttlefish remains firm but this is not a dish I particularly like.

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

TEOW CHEW STYLE STEAM FISH

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. This is served heated with a charcoal burner.

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

BEANCURD PORK SOUP

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

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

FRIED WATER CHICKEN

“Thim Kai” or water chicken is actually 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 flavour and taste 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's Fried Porridge “Char Moey” at Restoran Sin Aik Kee

Travel Tip: Check out this FREE Park at night in Kulim after savouring 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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