Tan preparing the claypot rice at his stall.
AFTER nearly 20 years, Tan Chee Keong or Ah Keong as he is better known, has perfected the art of cooking claypot rice, moving swiftly over the many pots to serve up his signature dish to his regulars.
Tan’s signature claypot rice is more than just a meal – it’s a testament to dedication and tradition.
The aroma of sizzling rice and smoky flavours greeted me long before I reached the stall.
There is a choice of marinated chicken pieces (RM8), steamed lap cheong (Chinese pork sausages) (RM9) or salted fish (RM9) at the stall.
For a wholesome meaty pot of goodness, some customers order a combination of all three, which will cost RM10.
Ah Keong's assistant adding condiments to the cooked claypot rice before serving to customers.
“Every morning at 6am, I marinate the chicken in a secret blend of spices and sauces, giving it time to absorb every ounce of flavour,” said Tan.
He opens his stall from 1pm to 7pm daily, serving up hearty meals to lunchtime crowds and those looking to enjoy a comforting dinner.
He often finds his customers choosing takeaway for the claypot rice on most weekdays.
I ordered a portion of chicken claypot rice for myself.
Tan’s claypot chicken rice topped with fresh spring onions.
The rice was fully coated with sauce and there were generous pieces of chicken.
It was indeed tasty, making even a small-eater like me finish the entire pot.
The chicken pieces were fully seasoned, which amplified the tender taste in every bite.
The rice is cooked directly in a claypot over charcoal fire, and marinated chicken is added in to be cooked together if customers ordered the chicken rice.
After the rice is cooked, Tan douses it with his blend of dark sauces for a nice rich colour.
For customers ordering lap cheong or salted fish, these ingredients are added after the rice is well-seasoned.
The final step before serving is to generously top the dish with freshly cut spring onions.
Tan himself gives the rice a good fluff, stirring it thoroughly so the flavours are evenly distributed in every mouthful.
The crispy edges contrasting with the softness of rice in the centre of the claypot provides a heartwarming taste, especially on a cold day.
With its rich flavours and affordable prices, it’s no wonder this humble stall has earned a loyal following.
Among them is Ravi, a 63-year-old who previously stayed at the Sri Melaka flats nearby.
Tan’s claypot rice has been a go-to meal when Ravi moved there.
“I buy from him because the claypot rice is cheap and very nice,” said Ravi.
“I usually order the chicken rice for takeaway and ask for salted fish on the side. The salty taste from the fish amplifies the flavours of the rice and it’s really good,” he added.
Ravi was not wrong, the combination was definitely tasty.
Aside from the claypot rice, Tan also serves a warming soup filled with lotus root and vegetables.
Whether it’s the smoky aroma or the perfectly balanced flavours, Tan’s dishes have captured the hearts – and appetites – of Cheras residents and beyond.
Ah Keong Claypot Rice stall is located in Restoran Ngem Ngem, Taman Tenaga.
