This Uncle from China opened a cucur udang stall in SS2 with a legendary 100-year-old recipe

Strolling through the lively streets of SS2 is a treat for the senses. The air is always filled with mouthwatering aromas and the cheerful calls of street vendors enticing you with their fresh offerings. Amongst SS2’s long list of eateries, is Heng Cakoi, a lesser known treasure that fills the air with the irresistible scent of savoury goodness.

Tucked within Rising Kopitiam, this cucur udang stall is run by a humble uncle from Hainan, China, who’s serving up a dish rich in history and flavour.

Hold on now—this isn’t just any cucur udang. We’re talking about a recipe that’s over a century old. Lovingly passed down from his grandfather to his father and now to him.

While we may not know exactly when this shy uncle made his journey to our shores, we do know he first launched his cucur udang stall during the MCO period. Hailing from a family of fishermen in Hainan, his father and grandfather would whip up delicious cucur udang using the freshest prawns from their catches.

Bringing those treasured recipes with him, he has adapted them to suit local tastes. Since he can’t find the exact ingredients from home, he has made thoughtful tweaks using what’s available here. This has resulted in a delicious fusion that appeals to our local palates.

This is a cucur udang you do not want to miss out on.

Hainan-style cucur udang & beyond

This Hainan-style wonder boasts a rich prawn flavour that’ll make your mouth water!

Unlike your average cucur udang, this version features a flatter, thinner shape that delivers a killer crispiness. What truly sets it apart is the generous layer of fresh prawns that the Uncle artfully arranges on top of the batter before it hits the hot oil.

Instead of being de-shelled, the prawns are deep-fried to perfection, as they are. This results in a satisfying crunch that really enhances the overall texture of the dish. This clever approach intensifies the prawn flavour which some cucur udang lack.

We can’t forget about Uncle’s homemade chilli sauce, which is the perfect spicy companion that makes each bite insanely savoury. With just the right amount of heat and a hint of tanginess, it ties the whole crispy snack together. At just RM3 per piece, this cucur udang delivers on crunch and flavour. It also offers incredible value for the quality you receive, a no-brainer indulgence that won’t break the bank.

Tea-time pit stop

At Heng Cakoi, cucur udang isn’t the only thing on the menu. They offer a variety of tasty treats all priced at an affordable RM1.50. This makes it a great spot for tea or a light breakfast.

Try their You Tiao, also known as cakoi to some, delightfully crispy and paired perfectly with a warm cup of soy milk or enjoyed just like that. The Ham Chim Peng is another must-try. The sweet dough boasts a hint of sesame flavour that adds a lovely aroma too.

If you’re in the mood for something sweeter, they have a Red Bean Ham Chim Peng, which is not overly stuffed with filling and not too sweet either. The Ma Kiok is fluffy and slightly sweet, with a generous sprinkle of sesame seeds.

Whether you’re stopping by for a quick bite or looking to indulge in some authentic, century old Hainan flavours, Heng Cakoi is the place to be.

The uncle behind the stall is very affable, warmly embodying his Hainan roots while embracing local tastes. It’s a humble spot where you can savour the best of both worlds through the crispiest cucur udang that reflects the cherished recipes passed down through generations.