KUALA LUMPUR, Dec. 22 -- For many, the idea of eels is limited to Japanese preparations like unagi or anago but many locals-especially the Malay community-have been enjoying fresh eels or belut found in rice paddies for many years.

Even fishball stalls like Penang's Pitt Street Koay Teow Thng and Puchong's Hong Kee Handmade Fishball use yellow eel in making their fish balls.

One stall inside Foodie Foodie@Kuchai called Yes Sir Ramen House is changing our perceptions about local eel, using Chinese cooking techniques.

The stall owner apprenticed at an eatery in Shanghai to pick up the skills to cook eel dishes, which he has adapted to the taste of locals, using eels sourced from a farm located in Kedah.

Chopped Chili Eel Ramen (RM22.90)...