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If you happen to pass by or stop at Tampin at night, about 11PM, you should wait until 12AM to eat the local "Char Kuey Teow" and "Satay". It is very popular in my hometown and everyday, especially between 12AM to 1.30AM, the place will be super packed. Tampin is a dead town by 10PM and only the "mamak" stall and food stall are operating their business. However, these 2 stall operators will only start their business at 11.30PM and close at about 3AM. 11.30PM to 1AM is the time for families while 1AM onwards are for the teenagers. You do not have to be surprise if you see your neighbour at the stall at 12AM and their children at 2AM at the same place.

A 60 years old grandmother, wearing a pair of thick glasses, will be frying the "kuey teow" whole night non stop while a man in his 40’s will be managing the "satay". I used the word "managing" instead of barbecuing the "satay" because between 12AM to 1AM, the customers will be doing the barbecuing instead of him. It is 10 times faster to do the job yourself rather than waiting for him to serve you. The man will be busying collecting money and managing his stall. If you come at 12AM, you have to set up and wipe the table, prepare the ice and drinks, cut the "ketupat" and cucumber, barbecue the "satay" all by yourself. Therefore, for -cough- smart -cough- people like me, I shall go to the shop at 1.30AM on weekdays and 2AM on weekends, when there are not much people left.

So, you think you can eat the "char kuey teow" while waiting for the "satay"? You are so wrong! The "satay" and "char kuey teow" usually come together. People who come will definately eat their "satay" and "char kuey teow", never either one. It is the best combination you can find. I once waited for about 1 hour for my "char kuey teow". Oh well, no choice, they are dominating the "char kuey teow" and "satay" market in Tampin, for the past 14 years. Yeah, 14 years or maybe longer than that.

The "char kuey teow" is fried with enormous amount of oil and pork lards. Her "char kuey teow" is a little bit wet due to the excessive oils she uses. The smell is strong and very appealing because of the pork lards too. Therefore, the taste is just simple indescribable. Besides, she does not fry the "kuey teow" in big amount or big serving, which is one of the most important rules in cooking.

As for the "satay", Penang has her very own special "satay", so does Tampin. The "satay" in Tampin is sweet. S-W-E-E-T, sweet. It is like meant to be dessert instead of the main dish, which is the "char kuey teow" in this case. It’s like you will never have enough of them and you can go on eating forever. Although the peanut sauce is a little bit plain for my taste bud, but somehow, after dipping the meat into the sauce and putting it into your mouth, I feel like I am in heaven.

I am hungry and I better stop here before I rush back to Tampin to eat the mouth watering supper combination - "char kuey teow" and "satay". If you are not in Malaysia, may be you can try James' DIY "Char Kuey Teow".