Tuesday, February 27, 2018

Perfect Pan-fried Salmon Trout - Homecook

Salmon, raw or cooked, is not a taste that comes easily to me. I actually acquired the taste, especially the pan-fried one. And I am still adjusting to it. Some days I thought it was the quality of the salmon steak in question.

I am thoroughly happy with these steaks that I cooked over two days. They were kept in the chiller.

What I learned from from recipes and experimentations were to keep the steak at an inch thick. Cooked the skin side on high heat for 4 minutes and the exposed side at 1 to 2 minutes on medium high. Bring steak to room temperature and season it with good salt and crushed black pepper.

The steak's skin was crisp and the exposed side was firm and the insides were cooked. I like it cooked to the point that I can see the outlined flakes of the steak but not to the extend it has become dry and flaky.

Saturday, February 24, 2018

Garden Seafood Restaurant, Jalan Penchala

Garden Seafood is located at the industrial hub of Old PJ. Don't expect fine dining-like facilities. It's the typical ''tai chow'. Food is good so what's the problem. Patronised by regulars in the factories and old housing around,it is certainly crowded at the peak hours we were there.

Going by the typical, expect big portions, cheaper price and a bit heavier on the salt. We got our 'typical' Chinesey lunch for 10pax. Chicken, Tofu, Curry Fish Head, 4 Heavenly King and Bitter Gourd Pork Ribs. Going by the average age of 55 for the 10 pax, the choices were not usrprising.

My 2 grouses were the Fish Head has a small head! More vegetables than fish head. The Tofu were not executed well. Taste was not there. But overall with 10 oldies, sometimes other matters took precedent.

Garden Seafood Restaurant
33, Jalan Penchala, PJ

Wednesday, February 21, 2018

Taiping Matang Porridge

Another Porridge place! After Peng Hwa Old Klang Road Porridge there was no stopping us. So I Google check for another Porridg restaurant to try out. This one goes big with 'big' ingredients. Ok next can have a simple meal or a high power one with abalone and other premium seafood.

Beyond porridge and I think there will be some, as the porridge looks more like cooked rice in soup shattering many' expectations who are having their porridge completely pulverise by the long and slow fire.

Something normal with normal will be their pork noodles and porridge. The soup was very agreeable to the palate and beware, before long it will be gone. For those who want to up their ante can go for some seafood, fresh fish balls and some side dishes. We also caught up with some mullet (belanak), a favourite to many.

Overall, the attractions were the fresh seafoods and the bowl of good soup. It's tucked in a corner Bandar Puteri. Use the Waze to get there.


35-G, Jalan Puteri 4/7A, Bandar Puteri, Puchong

Sunday, February 18, 2018

Peng Hwa Restaurant (Porridge) - Old Klang Road

My wife and I left for Peng Hwa at 1030 pm. It was a short drive from Ara Damansara. Won't say the same during the day. We used to come down to Old Klang Road some 25 years ago for Choy Choy BKT which is (was?) near to the river going away from KL side of the road. The last I have eaten there was like 10 years ago.

Back to Peng Hwa, a simple shop, with its array of ready dishes laid out like a Chap Fan shop. Some of the dishes will be heated or fried up for the customers, a service appreciated by many.

Like curious tourists and famished souls we over ordered the dishes. The taste were above average and the range was not bad. However, it could have been better on both counts. Anyway business was steady.

We went first for the braised large intestines. A favourite of those gunning for a porridge meal. Then the Dace fish with black beans, another popular first choices. I found the food tasted good and the components of good quality. There were no cutting corners.

Go for it to fill the stomach or for nostalgic sake. Late night denizens will find them a faithful companion. Some say it closed at 3am whike others as late as 5am.

No 19A, Jalan Klang Lama

Thursday, February 15, 2018

Homecook - Chinese New Year Dish - Pork belly, Arrowhead root in red bean paste

At a whim and a fancy, I picked up some Arrowhead root vege (Nga Ku) that is available around the Lunar New Year season. My mother used to buy it and dished it out with pork and soy sauce. It is an acquired taste as it has a strong slightly pungent smell and taste.

I picked up 5 big ones to cook it with 500gm of pork belly.

The rest of the ingredients:
1) A piece of red bean paste and a tablespoon full of the liquid
2) 1 teaspoon of black soy sauce
3) 10 gram of rock sugar
4) ⅛ cup of Shao Xing wine
5) Some oil

Peel the skin off the arrowhead root and halve it. Cut the bellypork into 1 inch thick chunks. Blanched the pork in boiling water for a few minutes till the surfaces is white.

Heat oil and put in the rock sugar. Be careful to get fire to medium heat or it may burned these ingredients. While its sugar is melting add the red bean paste and stir till it crumble.

Time to add the pork and arrowhead root. Stir till the meat and vegetables is coated with the paste. Pour in the wine. Add 2 cups of water, cover with lid and allow it to cook. Add more water if needed. In a low heat cook till meat is fork tender.

I enjoyed tucking in as the meat was so tender and as usual took some time to reacquaint with the Nga Ku. Tasty and with slightly sweet and savoury notes.

Tried this recipe:

Monday, February 12, 2018

Best Curry Noodles - Kum Chuan Coffee Shop, Subang Jaya

Nestled among rows of low cost flats is this unpretentious coffee shop. Ground floor are the commercial units while upper floors are the flats. Cheap and quick service literally packed in the place as early as 630am. It was no different on a Thursday lunch hour.

This best known dish on the menu is the curry noodles. At 1230pm they were tilting the pot of curry at an angle to ladle out the curry soup on to the bowl. Alas, they have ran out of cockles,which is my favourite.

The crowd seems to be attracted by the no frills environment sitting under a stretched tarpaulin as a shade and thank goodness tall trees nearby provided the additional shelter from the mid-day sun.

The curry tasted like a cross between those of Ipoh and Kuala Lumpur. It has less santan (coconut milk) compared to those from Kuala Lumpur. It's spice laden and savoury like those from Ipoh. Hailing from Ipoh, you can guess that I pretty much feel at home.

A customary plate of roast pork, roast chicken and BBQ pork was ordered and shared. And again a very safe choice. The trio of meat came off succulent and hitting the mark in most of the places. Will go no wrong for the carnivore in many of us. Go ahead eat your hearts out.

Jalan SS13/1A, 47500 Subang Jaya, Selangor.
Closed on: Sundays

Friday, February 9, 2018

Chuup - Atria Damansara Jaya

This is a pork place. You have to be confident of your menu to do this. It's either high traffic area or Chinese/Indians enclave. Probably true for the latter. They tried hard at making lots of dishes with pork to make it worthwhile for their customers to make the journey, near or not so near.

They have some fusion dishes and also unique combinations like pork sate and nasi lemak with pork. For my maiden trip I steered clear of choppy (pun) waters.  It's hickory sauce ribs and pork  chops for me.

The Hig Hog Ribs Platter were done with safety in mind. What I expected in taste and meat texture were all there. Think of some of famous eateries serving pork Chuup is amongst them.  The meat was falling off the bones and tender. I wished they were generous with sides. But anyway the pickled carrot and cucumber were so so.

The Grandma Pork Chuup was of reasonable size portion given the price. The sides here were above average and the spinach was a pleasant surprise. They tasted good and is certainly pleased the budget conscious as it saved money and filled the stomach. A tasty and economical meal to be had.

The meat was very tasty. I underscored very. Marination was heavy handed. I have tasted rather bland pork chop devoid of taste and I needed lots of chili or tomato sauce to make it appetising. This chop tasted of sauces penetrating deep. And the chop was never chewy but well-cooked.

40, Jalan SS 22/25, Damansara Jaya

Tuesday, February 6, 2018

Crossing Bridge Noodles - Atria

On a whim we sat down to try the crossing the bridge noodles after our dinner. I share this bowl with my wife. The last we ate this was in Shenzhen minority village in 1995.

As people said about noodles, the goodness is in the broth! So the bowl, has more to do with what's go in the soup than what's the toppings on the noodles. The broth has little the msg and this indicated that most of the taste was from the bones of pigs or chicken.

Crossing the bridge noodles came from a legend of a faithful wife who hand delivered her noodles to her husband for lunch. She discovered that despite crossing a bridge or many bridges, a layer of animal fat/oil covering the surface of the soup kept the noodles warm. Chinese will do anything to make sure dishes are warm when served.

The soup was good and tasty. There was a strong umami factor. The chili oil and flakes added to the intensity. However, the beef is chewy. Not a negative factor for those who love to chewed on their meat and feel like a carnivore.

There are quite alot on the menu and it will take some time to go through all of them.

Atria, SS 22/25, Damansara Jaya

Saturday, February 3, 2018

Peter's Pork Noodles Brickfields

It has been 10 years since I last tasted this well-known pork Noodles. Almost too long.  My first introduction to a regular breakfast and supper in Kuala Lumpur was this bowl of goodness. I had it almost every day near TAR College.

Brickfields is fast moving and have lots of schools, colleges and offices. Try to avoid the liking crowd. Go a bit earlier if you can. My first introduction to this shop was almost 20 years ago and they were at a corner shop next to a huge rain tree.

The old man, I presumed was Peter, is no more. Well, a person is entitled to a well-earned retirement. Younger faces and hands were at work. Was the food any good?

Food presentation was slightly lacking. The soup was good, the half-cooked egg was still cooked to the right consistency though the oversized yolk was a bit overwhelming for me as I preferred the egg more. The meat which is inconsequential to me was a overcooked to a small degree. Maybe food safety.

Met some friend with his family. His student who studies nearby recommended it. They were enjoying it, slurping up the soup and chopsticking up the noodles and meat.

Try it for yourself if the next generation is doing justice to the legacy of a stall known as having one of the best pork noodles in Kuala Lumpur. They were that good under Peter's hand.

7, Jalan Tun Sambanthan 4, Brickfields (It's a Hawker's Centre. Access through an open car park)