Memoirs of Kulim Coronation Cinema

I read your recollections of the old Kulim Coronation Cinema with great delight. I am a little younger and I do recall enjoying going to the ‘Cowboy VS Indians’ film shows. I think I paid 40 cents for 3rd class, but sometimes when I went with my sisters, I had to go second class which cost 65 cents. I do remember the heroes Alan Ladd and of course there were others like Gene Autrey, Roy Rogers and my favourite Audie Murphy (not to be mistaken with EddieMurphy)
Later, because my elder brother worked in Lian Thye Hoe (a Chinese Liquor Store in Kelang Lama) which had connections with the proprietary of the Coronation, we were actually given 2 free tickets a month. Guess what? We were upgraded to 1st class upstairs!
On some good days, if I had a spare fives cents I spent it on buying nutmeg ‘hum sar lay’ (preserved skewer of nutmeg or green mango) and enjoy it during the show. Sometimes it would be a small newspaper cone filled with rojak for 5 cents! The options for tit-bits those days were incredible – there was ‘kachang puteh’ (I particularly like the dry round ones – you can break your teeth eating them!), fruit slices of pineapple, papaya, mango, water melon and ‘bung kwang’ which were pre-chilled on top of a large block of ice. Of course, don’t forget the messy ‘sng wan’ (shaved ice ‘ball’ in syrup) that we all liked.
I distinctly remember having to shut my eyes to the bright sun when the show was over as we trooped out of the cinema .
Those were the good old days when you can have a bowl of char siew mee for 20 cents and for a couple of extra wantons you pay 30 cents. Char koay teow with egg was 30 cents and ‘Kopi or peng’ was 20 cents! And this is all available outside the Coronation cinema.
I was back there recently and its surroundings haven’t really changed very much, except that that Coronation has now become a very congested bazaar. I ambled into a stall for a cool drink of chrysanthemum tea and stood right next to this hawker selling rambutans and langsats whilst I (sadly) reminisced about those good old days. As far as I can remember, this ‘leong char’ stall with its big brass vats containing the drinks has been there all these years!
Keep the fire of this St. Patrick’s School c60 Alumni burning. It sure brings back sweet memories.
I will be seeing Teddy in KL in April.



Thank you Stewart. Very entertaining. I wish more people would partake in the contribution
Bill

Comments by Stewart Chew from WA

Hi Guys,

Its quite strange that I too had a fascination for the 'char koey teow' man's antics as much as his delicious 'char koey teow'. Apparently my 'char koey teow' is quite well known among my Chinese friends here in Perth!I learn a lot about the technique by watching the Penang hawkers do it. Lets compare our methods. First, you must use a very hot wok (preferably of cast iron) - use plenty of hot oil (tastier if lard ouch!!)and a generous scatter of chopped garlic. I used chopped fish cake or prawns for taste. We can get nice fresh koey teow, bean sprouts and even 'koo chye' (chives). In place of cockles, indulge in a few chopped fresh oysters!Fry quickly on a very hot wok. Do not cook more that a couple a serves at a time (the idea is to scorch it on a very hot pan. Add the usual light and dark soy to taste. Add a tablespoonful of 'sambal olek'. Put in the bean sprouts last followed by the oysters. Quickly take it out. Bet you it'll taste good.

Kind regards.

Stewart

My appetite for Char Koey Teow

What is your appetite like for hawker food?
I enjoy a plate of hot (as in temperature), hot (as in chilly) Koey Teow.
My first taste of Koey Teow was the one prepared by an old man just outside Coronation cinema.
He used to do a roaring wayside business. Watchiing him stir frying the stuff is just mouth watering. A springkling of garlic on to a spoonful of hot oil, you can almost hear the the garlic sizzling , followed by a spoonful of chilly smashed in a lesong. Then it was followed by two handsfull of the noodle, This was stirred rapidly before an egg was cracked over the mixture, I always paid extra for a second egg. I forgot, I would always insist on some prawns and slices of chinese sausage. Within minutes my mouth watering koey teow, with bean sprout added, was bundled in a piece of banana leaf layered over by a piece of newspaper. There were times when I would squat by the wayside to savour the stuff. Most times I would take the makan home to share it with my mum and the other siblings.
Recently I have been experimenting with the frying myself. I have reached a stage when I can say that it is like the real thing.
Who likes rojak? Me me me me me .
Tell us what you like best.