Wednesday, October 17, 2018

Aunty Christina's Sarawak Laksa

My third round of Sarawak Laksa for this week. The broth was saltier than the bowls at Salted Cafe and Aunty Lan. I am happy with the thickness of the broth though I prefer a slightly thicker one. Customary 3 prawns with lots of shredded chicken. This white chicken complemented well with the broth.

I went for Sawarak Laksa mostly because of its broth. The tones were sharper here. Perhaps the lighter soup accentuated the sense of taste and smell. Since I have an eat g partner I ordered an extra bowl of Pepper Pig's Stomach Soup. The taste was light not like those cooked by late grandma that has very spicy peppery taste. The pork stomach was tenderised and easy on the chewing. Overall a good eat.

26, Jalan 21/19, Sea Park

Hours: 8:15am – 2:30pm

Phone: 016315 3213

Sunday, October 14, 2018

Salted - Mutiara Damansara

I have been trying Borneo food and here's my second Sarawak Laksa. Next one will Aunty Christina.

Anyway, compared with Aunty Lan at Shah Alam, this broth was lighter. I think aroma- and flavour-wise Shah Alam was better. But then to each their own preference. The prawns here were fresher. The prawny taste and smell were there. Shah Alam prawns were flatter in taste. Ambiance was better and there are the aircon and cafe environment.

30, 1, Jalan PJU 7/16a, Mutiara Damansara, 47810 Petaling Jaya, Selangor

Hours: 10am – 3:30pm

Phone: 03-7733 4566

Wednesday, October 10, 2018

Aunty Lan Sarawak Deli - Shah Alam

This stall has one of the best tasting Sarawak Laksa noodles. Certainly a rival of the more common Peninsula's Prawn Mee, Curry Laksa and Asam Laksa. These have a sharper taste and smell.

Sarawak Laksa has the thick broth without the narrow taste band and pungency of its Peninsula counterparts. Its has a good range of flavour with its spices and its wide aromatic tones a welcome change to the local fares. Good till the last morsel and drop of broth.

Here is another of their stall inside:

Happy Lucky Restaurant
D-G- Block D, 1, Jalan PJU 1A/41B, Pusat Dagangan NZX, Petaling Jaya
HP: 012-389 3822

33, Jalan Apollo U5/192, Bandar Pinggiran Subang, Shah Alam

Hours: 7am - 3pm

HP: 011-3622 8262

Sunday, October 7, 2018

Yung Kee Beef Noodles - Off Jalan Pudu

This bowl packed a huge wallop. Never seen a bowl, and I have eaten alot, where the beef, tripes, tendons and beef balls were more than the noodles. The soup base was dark, murky and so flavourful with a good hint of Chinese herbs.

The tendons were so good and soft. Good till the last morsel. We also had a bowl of striploin. Meat almost melt in the mouth. My eating companions not only finished the Noodles and beef but also bottomed up on the soup. Value for money. Unheard nowadays. Give it try.

9, Jalan Kancil, Off Jalan pudu (11.22 km)
55100 Kuala Lumpur, Malaysia

HP: 03-9224 7899

Hours 08:00 - 20:00

Thursday, October 4, 2018

Nature's Recipe Cafe & Natures Vegetarian Restaurant - Petaling Jaya

Going vegetarian for dinner. The restaurant is at #9. If full house was an indication of the food then this restaurant take the cake and the icing. I waited for 10mins for my table the be cleared. The staff was busy. The food came quickly after the order was taken.

We ordered our 3 favourite vegetables. All turned out well vegetarian style. The sambal petai was the star, lots of petai and vegetarian sambal. Piquant, spicy and matched with petai, very Malaysianicious.

The butter oyster mushrooms was butter and no doubt sugar caramelised good. Its firm and hard almost candied layer gave the dish flavour as oyster mushroom is plain. Just abit lacking in the buttery smell and taste.

The brinjal with basil leaves and chili padi was well cooked with good light but strong soy sauces. Simple yet solid in tax ture and taste.

Our final was mock roast goose. The taste and smell of vegetarian meat flavour and fragrance were all too familiar. The age old recipe was retain. Layered carefully it gave the crispy feel. The inside was soft and moist soya, I supposed.

Overall, a good meal. Most dishes from RM12-18 for a small size portion.

12, Jln 8/1E, 46050 Petaling Jaya, Selangor

HP: 03-7957 6386

Hours 10:30 - 21:30

Monday, October 1, 2018

Fish Head Noodles and Others - Goon Wah, Kuchai Lama

This is a nice place for a bite. Service was fast and they help you to be seated. I arrived expecting big lunch crowd but it was manageable. It has two lots and has an aircon section plus an annexe 2 - 3 shops away. The aircon is a must for those who sweat alot and you are making a go for the fish head noodles.

We ordered 2 noodles dishes both single serve. The highlight was the fish head noodles. I found the taste a bit mild. Don't expect it to be heavily sauced and flavoured. So if you like it subtle and want to control the taste and not be dulled or overwhelmed by heavy flavours, then go for it. The fish head was great and fresh.

The Lou See Fun noodles in claypot was also mild without the generous among of salt or soy sauce. Rather its on the slight sweet side from the dark soy sauce. The intention was to have it caramelised as the pot was still been heated underneath. You will like the fragrance and the aroma. It has great toppings like dried prawns that gave it the savoury slant.

We ordered sides, a braised pig's stomach and intestine. Again its no run of the mill type like those you get in most stalls. It's again milder without the heavy soy sauce and caramelisation. Finally, it was completed with their recommended dish of mutton ribs. Just a small portion. This came with a heavy and strong taste. The gamey smell was there even with the thick sauces. I for one has no problem with the gamey meat, others may not be so.

Goon Wah Restaurant
G13, Jalan 3/115C, Taman Kuchai Jaya, Kuala Lumpur

Friday, September 28, 2018

Zhia Kitchen - Sunway Industrial Park

Zhia Kitchen Sunway Industrial Park
No. 25, Jalan PJS 11/1, Petaling Jaya
03-5611 5801
Open daily: 10am - 10pm

The restaurant was packed on a Sunday afternoon. A semi-detached industrial lot was converted into this eatery. It was spacious with good parking.

The  restaurant is quite similar to that of Esquire Kitchen. A well thought out "Tai Chow" with roasted meats right in front of their premise and various comfort food quickly stir-fried in the kitchen at the rear and deliver to diners.

The smoked duck was flavourful and the meat was chewy and tasty with the infused flavours strongly shining through.

The rest of dishes were ordinary. The beef dish was overpowering and an explosion of sauces. If you like it that way, this dish is good. The Ying Yong Kailan with Anchovies was doable. The roasted pork with Choy Sum (Sawi) was run of the mill taste. It was good enough for me as it was a comfort food. The braised chicken with old cucumber was a bit sour. I thought it was due to the Chinese herbs.

Overall a happy meal.

Tuesday, September 25, 2018

Cincaru Stuffed with Spices and Desiccated Coconut - Homecookin


5 medium to big Cincaru Fish. Slice and cut open up the fish along both sides of the backbone of the fish. Do not cut through. This will create 2 deep pockets for the stuffings.

A cup of dry chillis. Soak in water to soften.
2 inch ginger
5 medium onions
7 cloves of garlic
4 stalks of lemongrass
2 tsp fennel powder
2 tsp coriander powder
2 tbsp asam jawa soaked in water. Press and stir to dissolve in water. Use the liquid
Salt and sugar to taste
Desiccated coconut 150-200 gm
5 Kunyit leaves
Salt, sugar and white vinegar to taste


1) Blend all the ingredients except desiccated coconut and kunyit leaves to a texture desired

2) Mix the blended paste with the desiccated coconut

3) Stuff the mixture into the Cincaru.

4) Wrapped it with the kunyit leaves.

5) Your desire method to cook.

- Pan-fried till cook and golden brown OR

- Oven baked in 180 degree Celsius for 30 minutes,


Saturday, September 22, 2018

Steam Gelama Pisang (Yellow Croaker) with Salted Black Beans - Homecooking

I got two just-off-the-boat yellow croaker (Gelama Pisang). This is the same fish that was used in the famous canned Fish Preserved in Black Salted Beans. The taste of the flesh was on the bland sidd with a hint of sweetness sans the smell, it combined well with the Salted Black Beans and onions. The toppings which was slightly salty, sticky and crunchy texture with enhance the taste and flavoured the fish. Ingredients: 1) 2 inches ginger. Slice it (use for steaming fish) 2) 5 small onions, chopped 3) 6 dried chillis (soaked to soften then de-seed), chopped 4) 2-3 teaspoons of salted black beans, pressed Preparation: 1) Place ginger slices under, on top and inside stomach of the fish 2) Steam fish for 5-10 minutes depending on the size of fish. 3) Add oil. Fried chopped small onions. Then add the rest of the chopped up ingredients. Fried till fragrant and until onions is cooked 4) Use the fried ingredients as toppings Reference: Last photo Credit (Can Yellow Croaker in Salted Black Beans)

Wednesday, September 19, 2018

Hai Ung Seafood Restoran Kuala Selangor

Hai Ung Seafood Restoran Kuala Selangor
Pasir Penambang, Selangor

We have been exploring the seafood villages along Selangor and Negeri Sembilan shores. Some have good chefs while others were average. But one common denominator. Never disappointed with their freshness. Literally the taste from the sea was in every seafood platter.

The 'Kam Heong' cockles were a tad salty but tasty. Cockles were average sizes. Large ones are not easy to get nowadays. Heard that spats or baby cockles were exported to Thailand as there is a huge demand.

The mantis prawn in salty egg would never let me down. Crunchy batter with lots of taste and smell from salted egg. The prawns were fresh and sweet in a bed of egg whites. The fish balls were average but the generous portion of vegetables thrown in gave us some fibres.

If you there do not skip the Pasir Penambang wet market as it is famous for their fish. It is open till 6 or 7 pm. During the weekends, KLites will be there in drives to snare the best and freshest seafood.