Ngo Kia Jong which stands for NKJ, is today's trademark acronym for the famous bottled sauce recipe which was originally started by Ngo Kie Swee in 1969 .
Sweet , sour , spicy and tangy , it has gotten most of us hooked till no siew mai or loh mai kai is complete without a small saucer of this sauce by the side .
While almost every Chinese dimsum shop in Malaysia has a supply of garlic chilli sauce in their kitchen , not many may know that
this is the original creator of the super popular recipe which spawned many copycats even giant corporations to follow suit .
Yeah it may be original but does the taste match up ? I will give my verdict at the end of this post .
Anyway , while we had that yummy Chia Hu in Matang , because I still had Kum Loong's Kampung Koh chilli sauce on my lips , we drove further where I eventually found a grocer who had this at the darkest corner of her shop .
Beats me why they do not capitalise on this and put it out front on display where everybody can easily spot it .
Do note the ingredients listed above .
The number is there for you to contact if you are keen on getting some for yourself .
Verdict : nothing like the sauce Kum Loong is serving . My search shall resume later on .
A bit too hot and spicy because they probably use China chillies these days but the twang , aroma and zesty flavour is still present . Like I said , I will continue searching till I find the sauce served at Kum Loong for their dimsums .
Location : Perak
2 comments:
this sauce goes nicely with tim sum
You know right ? 😊
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