Tuesday, April 21, 2009

Teow Chow Seafood Restaurant, Bukit Sri Bintang, Kepong

My intention was to go to Defoodland (recommended by Food for Tots) for > 30 ways to cook their crabs. It was already 9:00 pm late. To cut the story short, I made my right turn too early and ended up at Teow Chow Seafood. I rechecked my bearings later with Babe in the City - KL posting with a map (thankful) and found it was two right turns short. Suffice to say I shall return.

Teow Chow Seafood is adjacent to Desa Parkcity rear entrance. Certainly it has enjoyed a mini-boom due to new and expensive townships sprouting nearby. A link house at Desa Parkcity is changing hands at RM700+ compared to the first-mover price of RM500+. Those who have taken the risk as a first-mover has an incredible appreciation of almost 50%.

By the time we sat down it was 9:30pm and surprisingly there were still 6-7 tables occupied and weekday for that matter.

Cooked just nice with juicy fresh meat crabs. It seems that the crabs were cut up and deep-fried with lots of dried chili and garlic. The best part was the inner top shell. It has internal soft membranes, sacs and whatever innards cooked in the oil to a fragrant garlicky goodness. I have a good time pulling these out with my fingers. The only complaint was that this dish has no sauces. So one has to intermingle the meat with the garlic manually to get the taste.
Crabs at RM43/kg - Big size. Garlic and dried chili crab. RM47.Steamed Jenahak (Hong Jau). I have had better many times over in my regular eats in Puchong. The fish is off-key due to lack of that extra bit of freshness. RM22.Sweet potatoes leaves done just right. RM7.Due to my misadventure more than once, will try to get maps like this out. Easy with Paintbrush and Photoshop.

11 comments:

Selba said...

Sweet potato leaves? That's look like bayam or spinach to me :)

Bangsar-bAbE said...

I've never tried crabs done this style. Plus, I love having lots of gravy to mop with mantau buns! =)

worldwindows said...

Selba... Very popular vege among Chinese. Not fibrous is a plus and also smooth to taste. Very green and those are shoot therefore tender.

BB... I think will stick to those with sauces, sweet sour, creamy cheese!

foodbin said...

crabs done in this style must be extra fresh or else?

SimpleGirl said...

garlic and dried chillies crab..sounds so zesty...creative..

worldwindows said...

FB... Thankfully meat was firm and fresh.

SG... The garlic was stuck to the shells and I have some fun scrapping these little gobs off for food.

FoOd PaRaDiSe said...

The crab looks delicious.....

J2Kfm said...

garlic and dried chilli crabs? that's a new way of cooking them.

though i've yet to try the famous but hard to master salt-baked variety.

Life for Beginners said...

"The only complaint was that this dish has no sauces. So one has to intermingle the meat with the garlic manually to get the taste."

Aiyo, I get so lazy when that happens. Can't they offer extra gravy? Hehe.

worldwindows said...

FB... Yes it was fresh and taste good.

J2Kfm... The more difficult the better, I guess?!

LfB... This style no gravy lah! Got to work harder as if eating crabs is easy:)

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