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
https://goo.gl/maps/bjFVnW4L8tN2

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

Ingredients:

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

Preparation:

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,

Reference: https://www.rasa.my/resipi-ikan-cencaru-sumbat-mak-ajar-step-step-mesti-jadi/









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: https://www.google.com/amp/s/micasakitchen.wordpress.com/2015/10/18/ginger-steam-croaker-fish-ikan-gelama/amp/?source=images Last photo Credit (Can Yellow Croaker in Salted Black Beans) https://shop.waiyeehong.com/food-ingredients/tinned-foods/tinned-fish-meat/fried-yellow-croaker-with-salted-black-beans









Wednesday, September 19, 2018

Hai Ung Seafood Restoran Kuala Selangor

Hai Ung Seafood Restoran Kuala Selangor
Pasir Penambang, Selangor
https://goo.gl/maps/tGXLxR6HYmF2

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.













Sunday, September 16, 2018

Wingstop Malaysia - Citta Mall, Ara Damansara

Wingstop Malaysia
http://www.wingstop.my

Check out the invasion of the newest fast food from US. As the name suggests, there are alot of wings. Who can resist the wings, drumlets and drumsticks?

They come in 6 choice of preparations, 10 flavours and 2 choices of drippings. In my maiden trip I got to taste 2 flavours and 1 dripping.

I got hold of the classic preparation Louisiana and Hickory Smokey BBQ flavours. Both are non-spicy. Louisiana is Cajun and spice laden and dry. Dry in the right way. The spice rub was addictive and it kept me wanting for more.

While the other was sweet and smokey and wet and sticky to true BBQ style. No quarters given. It was full contact. Go for it if you are the BBQ type.

The meat was tender to bite, firm and won't disintegrate like some. And adding to the appeal, it was moist.

Try them at Citta Mall, Curve and My Town Cheras. Another one is opening soon at NU Sentral





Thursday, September 13, 2018

Sushi Zanmai - Citta Mall

Citta Mall Sushi Zanmai always dished out good Japanese fares.

Their food is always up to mark and even exceeds it for the price I pay. The ingredients were always fresh.

Platter of sashimi always makes me happy. The subtle fresh, firm and sweet seafood from the sea. I can 'almost' imagine and think of a great life eating them daily.

Prawns were sweet, firm and chewy. Tempura prawns were firm, the outside layer of flour was crisp and fragrant. Will satisfy any carbo addict.

Always love these little octopuses. Like to eat them after my sashimi and sushi as it was well marinated and had a strong taste. Great sauces. Umami.





Monday, September 10, 2018

Asam Batu Laut Restaurant - Morib and Tanjung Sepat

We were visiting beachfront seafood restaurants for a leisurely Saturday lunch. Location of restaurant is in between Morib and Tanjung Sepat. Time of travel was 1hr from Subang Jaya.

What interest me most was the oyster on a bed of egg omelette. You can literally count the number of barely cooked almost raw oysters. It was topped with some savoury sauce that was a little salty for me. But the oysters were awesome.

Another beaut was the kepah (clams). Fresh, fresh and fresh. The soup with some wine and ginger was a simple concotation to let the kepah shine. Shine it did. 

Last but not least, their signature dish was drawn from their restaurant name, Asam Restaurant. Asam Grouper Fish Head. Fresh to the bones. The Garoupa Skin were so gelatinous and thick. I suspected alot of folks went for Garoupa was also because of their luscious skin. It's so good after steaming. Sticky, gelatinous and stretchy. What a bonus to the fresh, sweet and tasty meat.







Address:
Asam Batu Laut Restaurant
Banting Sungai Mosok, Batu Laut, Kampung Nelayan, Tanjong Sepat, Selangor
019-384 4362