Tuesday, June 27, 2017

Hing Kee Bak Kut Teh Jalan Kepong

The centre of gravity for Bak Kut Teh in Kepong has shifted here. It is blessed with space and parking is not bad later in the evening. The tasty clear soup BKT is attracting the crowd. Their dry version is also excellent with good amount of dried squid for that distinctive smell and savoury taste. I have eaten here at least 3 times lately and I must say it is a go-go place to indulge in a meaty dish.

The clear soup is not the only attraction. The meat portion and cuts are of good quality. The meat was done right meaning the shop is paying attention to their timing as regards to cooking and this translate to skills and experience. For those who have eaten overdone and undergone cook pork BKT will realise a tender yet well done is all it is to a good soupy porky supper.




AddressHING KEE BAKUTEH
No 28, Jalan Besar Kepong,
Mobile012-232 8940

Closed late - 230am

Saturday, June 24, 2017

Restoran Da Feng Shop, Ara Damansara

Another discovery in Ara Damansara. Not actually, as we have seen this restaurant tucked away in a corner of a row of shops. Its partially hidden by a line of trees. We are going easy so was not in rush to check it out as it's right in front of our Aragreens Residences condo.

Don't be surprised at the mainland Mandarin being spoken here. Many of its dishes ingredients are sourced from China. Quite some of the food are inspired from Hunan province.

To say the food here is spicy is an understatement. It's fiery hot. Honestly, I couldn't handle it. The peppercorn or (malat) 'explodes' in the mouth. The aftermath or morning after, is part and parcel for me if I were to consume this type of food. But man, it's really good and addictive. Reminder to ask for milder version next time.

No worries, they have an extensive menu and lots of food that's not fiery and simply ask them to tone it down. I fancy their braised trotters and will try when have more kaki makan.

This lamb ribs done with lots of spices and finished really dried. I called it fried dried. Not a single drop of moisture or oil. It's so dry and crisp outside that it looked like a desert. The inside was tasty tender meat. And it's so delicious. A must order.
The next 2 dishes were their signatures. We ordered one with fish and the other with pork in soup base. Lots of ginger, spring onions, peppercorns, dry chillis and the broth was so delectable. However, these 2 were really hard for me to handle disgestively speaking. But more than make up by the superb taste.

Another strong in taste dish.
Looked to me a common folk's dish. Cabbages aplenty stirred fried with lots of wok hei. As simple as it was, exuded class. A good dish.

Peppercorns and star anise staple spices, the usual suspects in Hunanese cuisine

Address: F-11 PJU 1A/20C, Dataran Ara Damansara

Friday, June 16, 2017

Cafe Richards - Skyavenue, Genting Highlands

Finally made it Cafe Richard to experience real coffee. They are the top roaster from France with 2.4mil cups sold a day. We were fortunate to have the French Brand Ambassador K. Bidi to personally brewed a few cuppas for us.

What an excellent coffee, roasted by one of top roaster in the world. We had some Costa Rican and Aceh Gayo using the Syphon and Cold Brew processes.

Of you want real coffee make your trip up to Genting Highlands to enjoy this cuppa in cool environs. This is their first foray overseas. It must be some real connections from Genting to have entice Cafe Richard to open their first oversea branch in Malaysia.






Wednesday, June 14, 2017

Mildly Caramelised Pork Chops - Homecooking

I got a few pieces of pork ribs from the end with chunks, or rather, chops of meat attached to it. I was thinking King of using for soup. Change my mind to try a mild caramelised chop.

I got it marinated overnight with sesame oil, honey, garlic and soy sauce. The next day I have it slow cook over a pan for 20-30mins. The meat is slightly chewy but that's the intention. I don't need the meat to fall off the bones. The taste was fantastic.

Tip: The key is the honey. Give it enough to get the caramelisation you want. I gave my Capilano honey three squeeze since the meat is not alot. This is good for those who do not want a thick syrupy coating of sugar.

Monday, June 12, 2017

Ribeye Steak - Homecooking

You have a nice piece of ribeye that costs RM103/kg. And its a heavy 300gm. What to do with it? How about giving it a Jaime Oliver treatment? I have tried it 3X and got good results.

Rub into the slab of meat salt, pepper, garlic and olive oil. Since its premium meat get good quality black pepper and salt. Put each side for a minute with three repetitions on a very hot pan. This will get medium. Add butter while the meat is on the pan the amount according to personal preference to enhance the flavour.

Tip:
1. Do not hold back on salt as too little will not cut it in the department of flavour.
2. If you hear a sizzling sound then should get a nice sear. This would definitely help the taste tremendously
Enjoy



Saturday, June 10, 2017

Restoran Yin Her - Jalan Welfare Sungai Buloh

It was a lazy afternoon and already past 2pm. We rushed over to Sungai Buloh to hopefully catch a good lunch. And we were rewarded with a simple yet appetising meal. The price was cheap. It a spacious place with dine-in or alfresco next to a pond. The pond is open to the public for fishing.

The senangin was deep-fried. There is no other way for this particular fish. I like the texture side of things as the chewy and sweet fish just made my meal so enjoyable. It became our main dish. A stomach pleaser. The lala was a bit small and lean on the meat side but then we have the vegetables to in the gaps in our stomachs

Address:
Restoran Yin Her
AL114, Jalan Welfare,
Kampung Baru Sungai Buloh

Thursday, June 8, 2017

My Japanese Meal at Village Grocer, Japanese section - Citta Mall

Citta Mall may be passe compared to Evolve Mall but it's still the first mover in the area. It has some great places to shop and eat. When shopping fresh produce or groceries I do sometimes eat around the area.

One of my favourite would be the Japanese section in Village Grocer. They have a wide variety of sashimi, bento sets and other standalones that can fill the stomach for that moment.

Normally I will get a cold brewed coffee from Lifejuice just outside Village Grocer's entrance. Their mission is to save food people from bad juices. So their cold pressed juice are considered to be one of a kind and one of the best. Be prepared to pay.

So this time I decided on coffee. Got settled down at a corner and enjoyed my meal!

More of a cold tentacles salad!
Lifejuice's cold brewed Coffee and my sushi

Tuesday, June 6, 2017

Quick and Easy Fish Steaming Pomfret - Homecooking

A simple steam fish dish couldn't be far off. Village Grocer or Jaya Grocer in Ara Damansara has some really good fresh fishes. I enjoyed getting it from them as they make shopping easy and convenient.

Just 15mins of preparation time. Julienne some ginger and chopped up a few cloves of garlic. Score the Pomfret's body where it is thickest and place it in a metal plate and drizzle it with premium soy sauce, ginger and garlic. Steam for about 10mins or when the eyes pop out. If the fish is small reduce steaming time proportionately.

This is about to be steamed by me. Look at the bright eyes!
Pomfret steamed by my MIL. Excellent, just 10mins
Just landed pomfret at Penang's Pantai Jerjak
This Coral Grouper was steamed at a Tai Chow. Just nice, with a commercial steamer tower, it was a breeze

Sunday, June 4, 2017

Meng Kee Char Siew - Glenmarie, Subang

We have been talking about this famous BBQ Pork or Char Siew for a while since moving over to Ara Damansara. Non-rush hour will be a trip of just over 10 mins. Well, its been 4 years since the last eat and again the conclusion I formed at the end of this 2nd eat was the same as the first, "Is it worth eating after paying the premium for their fame?" The crowds doesn't seem to mind.

One portion of the Char Siew is RM8.50 now. Kosong noodles is RM4 per plate or bowl.

Beyond that price overshadowing the meal, I will say that Char Siew was delectable but not in my top drawer listing. We were persuaded to try their Siew Cheong also made without the pig's spare parts. It nice minus the bit of bitter innard's after-taste. The wonton was passable without that extra crunch and taste for further mileage.


Address:
30 Jalan Pekedai U1/36, Hicom-Glenmarie Industrial Park

Friday, June 2, 2017

Restoran Xan Ling - Segambut

Tucked in a corner of Segambut amongst the old and new, Xan Ling is not trying hard to escape from its past as the old is better than the new. It seems that this nondescript joint started out from the home kitchen in difficult times and flourished into what they are today. In fact they leverage their past and have opened a few more branches.

They are famous for the noodles. More like Pan Mee, in comes in a claypot. Packed with goodness, meat and prawns it's a must order dish. Get this in start of rice. It's value for money. An order can easily feeds four and that's the normal size.

If you still want rice you can ask for yam or mustard rice. We ordered mustard rice. My first and won't be the last. The mustard vegetables is unique and has a strong taste and smell. What a way to 'marinate' and colour the plain white rice.

Another likable and popular dish. Braised pork belly. Like from the mother's kitchen. Unpretentious and very likeable, a time to pause and reflect on mom's cooking.
Very fresh Tenggiri. Get the lime juice on it and you get a appetising meaty dish.

Address: 
Persiaran Arfah, Segambut 
Or WAZE yourself there

Wednesday, May 31, 2017

Oven Baked Pork Chop with Ribs - Homecooking

Oven cooking is not that difficult if you keep an eye on the meat marination, heat setting and duration. These pork chop ribs are from specialty non-halal delicatessen.

Marinate the ribs overnight with crushed black pepper, minced garlic and salt. Pat dry when ready to cook.

Pre-heat oven to 140°C. You will get some really juicy fork tender cuts after an hour and a half. You can cut down the time and increase the temperature. There is no hard and fast rule. Adjust it according to your own preferences.

I like it dry on the outside and moist to dry on the inside. Plus the taste of lots of pepper and salt that have permeated deep. A tip: Invest in good quality salt. It makes a lot of difference to the taste


Monday, May 29, 2017

Vietnamese Food with Friends in Penang

Eating in with foreign friends is truly a blessed experience. Food cooked with true influence from back home and dished out according to the cook's village's style. And the best is we get the common folk dishes, so simple yet take lots of love to prepare and a lifetime of eating it back home. For those in the know, there is a large Vietnamese community in Penang and with it shipments of Vietnamese seafood and other fresh and dry food have been making their way into Malaysia. Asked the ladies who cook and you know where to get it.

The most common dish will be the Vietnamese rolls. Square rice paper, stiff and unyielding when pulled out from the packet, will be wiped with a wet cloth or just with a few sweep of the wet lettuce and viola you have a rice 'skin' so supple and attractive that you want to eat it. Stacking order:
1) Lettuce and other leaves and herbs (depending on the types available) are placed on the rice paper 2) Followed by rice vermicelli
3) Shredded carrot and cucumber slices
4) Finally the pork and shrimps

The dipping sauce is the most important and is a combination of fish sauce, vinegar, sugar, lime juice, garlic and chillis. The key to a good roll is not to overpacked. Make sure the left and right of the rice paper has enough space to fold over. It must be rolled with a firm hand. A loose roll will unravel at the first bite. Bon appetit!
Another roll from their village. Each their own style. Rice netting rolls packed again with lots of pork deep-fried. Crunchy and aromatic.


Saturday, May 27, 2017

Eat Tokyo Holborn, London

Incredibly large portions being dished out here. It will sure to satisfy the cravings of those pining for some good and fresh Japanese food. It is authentic enough to attract a good local following and it is filled with people when we were there. My son truly go after it with gusto.

London for all its complexity is simple on food. We have gone for Mexican's burritos, North Indian curry, Vietnamese and off course Chinatown's restaurants. If Malaysians ignore the exchange rate, unit per unit, it is not expensive. This is on the assumption that one earns in GB Pounds.

That said this simple eats which is actually at the lower level of a shop front is rather spacious. Guess it is the clientele and the volume that will determine the type of restaurant.

A bowl  of sashimi. As good as you get in Asian capitals
You can't get further than a fusion between the east and the west.
Japanese curry rice the rage now with young people or those accustomed to western style of food. Its a acquired taste, most likely.


Thursday, May 25, 2017

From Kandang to Piring (Pent to Plate) - Tlogowungu, Central Java

I was wondering why this village or for that matter this regency has so many families rearing goats. These are no ordinary animals. It is from the Boer family. Specifically, it is bred for their meat. It can be slaughter within a year. These goats eat the leaves and barks from the discarded tapioca plants after harvest. And these are a community of tapioca farmers.

These discards are free. So they pick them up it huge bundles and strapped them to the back of their motorbikes and bring them to the goats' pent. The branches will then be piled up on the pent's trough. The goats will eat and sleep and eat and sleep. In effect they will eat non-stop. An incandescent lamp will be switched on 24 hours a day to simulate day for these goats.

Two goats were slaughtered and turned into satay, mutton soup and other dishes. Each cut will determine which dish it will go to. The satay man told me that 1,500 sticks of satay were produced.
The dipping sauce, not unlike those we have in Malaysia


Motorbike transporting the BBQ gear
Boer goats feeding on tapioca leaves and bark. Mind you, the can peel the bark of with their mouth! 
Tapioca Plantation aplenty