INFORMATION ABOUT THE FOOD SHOWN IN MY WEB-PAGE : 

Note these are typical of food consumed by PJ-rians or KL-rians (terminology for Malaysian residents in the township of Petaling jaya, in the State of Selangor, as well as residents in the federal territory of Kuala Lumpur). 

Typically consumed in the evenings or as supper in the time of 7 pm to 12 midnight. I believe these meals are only available in Malaysia (not anywhere else in the world) & best in KL & PJ areas only. 

In fact, the best cantonese and hokkien fried should be by charcoal fire (to give it even more aroma). There are only two place in PJ that has this and only one in KL as far as I know. The charcoal stove is extremely modern with electrical fan to fan the charcoal so that it reaches a hot enough temperature. It is an experience in itself to watch the cooking.The sparks from the fire flying adding atmosphere to the cooking and aroma to the cooking 

Oh yes, incidentally it is called Cantonese Fried because in line with Cantonese cruisine, the dish is freshly  cooked and should be eaten fresh and whilst hot. The colour is clear and the ingredents used should be fresh. Hokkien fried is more mixed and the taste subtle. The colour is totally in contrast to the cantonese fried. Historically, KL & PJ was an area of concentration of the two main dialect Chinese, namely the Cantonese and the Hokkien.(and the Hakkas) 

  • CANTONESE FRIED
        This is usually of flat rice noodles and vermicillin "mi-hun" (called mixed or in Cantonese, "kong fu chau - yin yeong"). It is most delicious and should be taken when freshly fried and hot.  The other ingredents are fish-cake, prawns, squibs, (for a seafood taste), pork (for meaty taste and base) and this is then cooked together with green vegetables (typically choy sum). The hotter the wok the better as more fragrant the meal. The ingredents are `sauced' by using cornflour starch to make a thick but tasty sauce that is spread over the noodles. Yes, the noodles are also pre-fried to give it an irrestable aroma. Note in the shopping complexes, you can get Halal kong fu chau that is non-pork added for the universal and multi-racial approach to food typical in Malaysia. 
  • HOKKIEN FRIED
        
  • This is mee but not the wantan mee's mee but a characteristic thick mee. It is usually fried with thick soy sauce so has a characteristic dark brown colour. The darker the better. The ingredents used are pork, sotong, fish-cake and prawns. But the difference is the use of pork lard fried to a crisp - this imparts a very distinctive taste to the mee, making it special. Note in the shopping complexes, you can get Halal hokkien mee, that is non-pork added for the universal and multi-racial approach to food typical in Malaysia.     
    • LOH MEE
    This is the more bland companion to the above two but has its own charms. It is basically the same mee as hokkien mee but cooked in a soup base so that it is wetter and easier on dry throats. The ingredents are the same as cantonese fried but with additional vegetables like chinese leaf and red carrot strips. 

    Drop me an email if insufficient info for u. I will rectify the next time round. Thanks. 
     
     
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