Monday, December 2, 2019

Teochew Goh Teo Kee Restaurant, Sg Nibong Penang


Anyone for Teochew food in this Hokkien state? I remembered best on the 2 other dining occasions, was their Ornee or Yam paste and Gingko nuts dessert. It's a must-have and hard to come by. We ordered them and asks for it to be divide and placed into dessert bowls. So not worth the photo. However, the taste was good. Colour is if the right purplish shade. So pleasing. Sticky and pasty with the right sweetness and accompanied by 2 well-cooked but still firm gingko nuts.





The food was good. The presentation was clean-cut and pleasant to the eyes. These were as expected of a good restaurant. I enjoyed the robust piquant broth from the well steamed Tau Tei (pomfret). The tomatoes used were ripened on the vine and juicy, sour, and deep red. These are the little things I look for in an eatery that is serious about their food. The tart from both complemented the sweet and firm meat from the fish.

The Assam Prawns was another sour dish. The Assam Jawa was allowed full rein. The chilis were not fiery hot and did not take center stage but instead helped complement the other spices that were used to enhance and heightened the flavours. The Bunga Kantan aroma was typically used in Penangnite dishes.

The Mixed Seafood dish was tasty overall, except the mushrooms were tougher than usual. It was not soaked enough. The soya sheets too seemed to have been rushed and not allow to soften sufficiently. The rest of the components were excellent. The sauces were right for seafood, salty and seafood extracts. The taste from the seasonings is essential in these type of dishes as it depends on it to add flavour to these seafood whose taste can be rather subtle and need to be brought out by appropriate sauces.

Finally, we ordered 2 dishes that would please the children. They did their job well. The children dove in. The Orchien Omelette (oyster) has nice sizes Oyster but as always never enough. The omelette was cooked till dry yet not oily. The texture was excellent. Then the fried chicken was so well-marinated that the taste was so good, a mix of sweet and savoury with a crunchy batter.

A good night out, we went back for a round of yit kitty yek before hitting the sack.

Address:

Restoran Goh Teo Kee
Jalan Sultan Azlan Shah, Taman Sri Nibong, Bayan Lepas, Pulau Pinang
04-646 5072
https://maps.app.goo.gl/gAHN8jf3T2DzqnPF6

Thursday, November 28, 2019

Homecook-style Food at Sin Hup Kee, Jalan Leong Sin Nam, Ipoh

It's either here or Tuck Kee, when we were back in Ipoh. We decided on some family homecook-style food. They have Patin fish just caught by rod and reel. And it was good — none of the mud and the thick layer of belly fat. The meat was firm and it was paired with some light Soy Sauce, in order to let the incredible freshness stood out.





The braised pork belly was also a stupendously flavourful and aromatic, with a mix of sauces and pastes. I am sure they were the usual suspects plus Nam Yee (red bean paste). The fat melted on the mouth. The thick slab of meat is the piece de resistance and I am glad we had it with some mantau as a complement to soak up the sauces.

The Dry Pan-fried prawns were slightly overdone and as a result, the shells were stuck to the flesh making the crustaceans hard to eat. The sauces were a tad on the sweet side. The sotong was deep-fried to perfection. The batter had the eat-me look. The batter was unflavoured with the squid unsalted, leaving us with seafood that has to speak for itself through its freshness.

The last dish (vegetables not counted) was a common one with leeks, roast pork and tofu. A happy and satisfied family is enjoying our togetherness and renewing ties.

Join them for a meal, like the one you will do in the kitchen minus the fuss.

Address:
新合记饭店 Sin Hup Kee Restaurant
17, 19, 21, Jalan Leong Sin Nam, Kampung Jawa, Ipoh
05-242 3128 https://g.page/SinHupKeeRestaurant?share

Thursday, November 21, 2019

Kam Heong State, PJ and Lorong Seratus Tahun SS2, PJ

Penang food it was, for today. Prawn Mee was had at Kam Heong, PJ State. Curry Laksa and Rojak were sent by Grab from Lorong Seratus Tahun, SS2.


Spicy food is pleasant to the palate. It excites and stimulates. Prawn Mee's main line of attack will be through the nostrils. The smell is from the stock culled from kilograms of prawn heads and shells. For the Curry Laksa, it rouses the palate. The explosive mix of flavours can be likened to a volcanic eruption.

The Prawn Mee stall at Kam Heong has been around for ages. The passage of time means a new alchemist is at the hot broth. The young and the old have different taste buds. So I was told there is a difference. I can't know as I was not there at the beginning.

The current smell is right for me. The taste has a dull edge to it. Its subtle sweetness was not sharp and suited me perfectly. The small prawns that come as toppings were fried and hardened. It has a nice texture and it got to be chewed to get to the essence of these crustaceans.

My Curry Laksa was still hot and I duly got it organised. The soup turned fiery red after the curry paste was agitated. The chili oil spread like an oil slick.

The taste was lemaky but not overwhelming. The sweetness of the broth was intense with the accompaniment of the usual spices and dry prawns. The order was supreme, so it came with half a dozen of good size prawns. They were sweet and fresh with a slight give in their flesh. I rather not have the crunchy ones.

The Rojak was sinful. Sweet, sour, Belacan-infused and mixed with crunchy peanut bits. This was the clincher. Its life and earth for the fruits. An additional bonus was their crunchy prawn crackers that went well with the paste. The  generous paste was more than enough to go round.

What a day! But it will be awhile I will go Penang again. After all, I am an Ipohan. This was as much as I could handle as far as Penang food was concerned. Maybe next week or month, till the urge returns.

Kam Heong
Jalan 52/10, Bandar Baru Petaling Jaya, Selangor
012-383 5567
https://maps.app.goo.gl/Gbg1akcN19372dd88

Lorong Seratus Tahun
56, Jalan SS 2/66, SS 2, Petaling Jaya, Selangor
03-7865 8577
https://maps.app.goo.gl/FPngU2vAF13W9NKT9

Sunday, November 17, 2019

Wantan Noodles, Restoran My Seven Seven, Bandar Seri Permaisuri, Cheras

Wantan Noodles, Bandar Seri Permaisuri

Why is this township so well kept? The reason I come here would likely be visiting a patient at Hospital UKM. So it was usually a quick in and out. Sometimes I wonder why do I not get to discover gems? Like food, scenic sites and qualitative observations in people, buildings, hygiene, etc.

These Wantan Noodles were discovered not me, but a friend. He took the time to wander around, looking for food after seeing a doctor at HUKM. Good food convert makes an evangelist out of a belief that a discovery was made of something so good that it has to be shared.

Parking was simple at noon just before the hordes arrived. A check on Google told me that there are only four Chinese Kopitiams/Restaurant around. So no need to wonder. We sat at a table under the tree. The wait was long enough for me to know that the food must be good or scarce. We were in the queue for more than 20 mins.

Good bouncy noodles ✔️, good sauce ✔️, good Wanton ✔️, good clear Anchovies (Ikan Bilis) soup, ✔️ good BBQ Pork ✔️ and good dry curry ✔️.

I was told that the BBQ Pork was superb but had missed the mark at our lunch. Their fat and lean meat had gone in the morning session. So I did not get to taste their ½ lean ½ fat BBQ Pork. The Wantan and Dumplings will do better with abit more sauces and sesame seed oil. The curry chicken was good and came with a generous bowl of thick aromatic spicy gravy. Should go well with noodles and rice.

Overall, good eat but have to go early for their fatty BBQ Pork. Go and take a look at this beautiful, orderly, clean and surprising with a good amount of trees. And then enjoy the noodles. Who knows, you may become a discover?

Address:
Restoran My Seven Seven
2 & 4, Jalan Permaisuri 9, Bandar Sri Permaisuri, Kuala Lumpur
03-9174 3952
https://maps.app.goo.gl/DT4puyGEtKo3KgHV8

Wednesday, November 13, 2019

Curry Laksa with Pork Rind and Cockles - Hulu Langat


Hunting food must be done in a pack. Almost. At least work together like a pack of ravenous hungry souls. We have a Grab driver classmate who ferrets out some of these unsung hidden gems.

One of them is in Hulu Langat. He drives and eats when hungry. He stops where it fancies him. So he stopped at this Curry Laksa place and sang praises.

We have to go after hearing his songs and arriving at almost 2 pm, after some search, as we have the GPS location with a string of numerals. The coffee shop has no name. It's a double storey stand-alone shop lot with an adjoining carpark on its right, i.e., when we are facing the shop.

One of the nice things about this place would be the pork rind. Its skin has already bubbled up many times over, which I presumed was when these rinds were fried over high heat for this particular effect.
With it, the rind gets soften easily and absorbs whatever liquid that is proximate. So the rind from this Curry Laksa was sodden with curry.

Second, was their cockles. It's barely cooked. Likely just with boiling water poured over it and then de-shelled. It's tasted raw, bloody and it was good. That's how cockles should be eaten.
Finally, the taste was skewed towards the spices heavy style curry from Ipoh. In KL we get that heavy lemak santan type. Those who hailed from Ipoh will appreciate this type more.

Go look for a gem today.


Address 
35,Jalan Sungai Tekali

Jalan Sungai Tekali, Kampung Rantau Panjang, Hulu Langat, Selangor
https://maps.app.goo.gl/iaN23ejUU64V4NHc6

Saturday, November 9, 2019

Kedai Kopi Makanan Nam Wah - Hulu Lamgat

Making the way up to Hulu Langat can be tedious, even without the rush hour traffic. We were 3 hours before the evening rush hour and the idea of ending our day with some Hainanese coffee with toasted and steamed bread was very feasible.







Highly rated in mainstream media is a sign of acceptance in foodie folklore. The owner greeted us and was friendly and motioned to us to sit and took our orders. If there is a "Hulu" prefix before the town's pronoun, it's highly likely to have this kind of warm reception.

The coffee might not be modern, but it was satisfying and smooth drinking. It went down well without any knots and jerks like some wannabes Kopitiam. Full-bodied with all the margarine and sugar, certainly a taste of the yore. Anytime, I will choose this with my toast or steam bread.

The butter was buttery and smelt and tasted like one. It's not vegetable oil or came from brands like Butterlollyland or Greenfieldsbuttermeadow.

And the kaya, it came in both pandan and classic, is popular with people from everywhere. Hulu Langat kaya is synonymous to Nam Wah. No flour-y feel or lumpy globs. Just plain smooth and thick coconut milk jam.

The toasted bread from the Hainanese Roti was the best I have had for a long time. Even better than the best in Ipoh. The bread was crisp all the way through. No soft spot left untoasted. The steamed bread was no pushover. It came with a fight and a pull. The springiness that was waiting to be dunked in the cuppa coffee and yet not left severed and dropped to the bottom of the cup.

Come for some unhurried time and enjoy this idyllic and friendly small town.

Address:
Kedai Kopi Makanan Nam Wah
49, Exit B52, Pekan Batu Lapan Belas, Hulu Langat, Selangor
https://maps.app.goo.gl/CheJYuzgzSRKsuyn8

Wednesday, November 6, 2019

Chong Kok Kopitiam (Muhibbah Food & Crowd) - Klang

We went for brunch at this famous multi-racial muhibbah. Vendors and workers of different race composition are there, and so are the customers. We thought that customers would thin out on a late Saturday morning at 1145am. We were wrong. It was crowded though, bearable. Food came after a 15minutes wait.









We enjoyed the food. The drinks were at 65%, so it was not up to my satisfaction level. Anyway, I was distracted by the long shophouse. And also the mixed crowd, which was a sight to behold.

The Banana Fritters and Cucur Udang came first. It was Pisang Raja. The Udang was somewhat invisible. Maybe embedded inside or a missed quality control. But I can smell and taste the prawny fragrance and the unmistakable taste from the sea. The crust and the circular rim around the cake were crunchy and the inside and middle were moist and subtly flavoured — certainly a good one.

The Banana Fritters had the crunchy batter, mildly sweetened. The banana was firm as I like it, cooked by the eat somewhat but still maintained its structure.

Our highlight was steamed and toasted bread. I saw their operations in the kitchen. All seems well. Our toast came slightly off the mark. I detected a wee bit of softness on the toast, absorption of the moisture. Also, the steam bread was no longer hot but lost some of its steam. It looked like they were not delivered promptly. Looked like the same issue of operations. Even the short distance between the kitchen and the dining was a challenge.

Their kaya was excellent. Did I catch a waft of ginger aroma? It's was a welcome touch. The butter was generous and real butter. Enough said.

Address:
Chong Kok Kopitiam
5, Jalan Stesen, Kawasan 1, Klang, Selangor
03-3371 0996
https://maps.app.goo.gl/PKgYzJdws8r6UYeA9

Saturday, November 2, 2019

Lau Zi Ho (Tau Sa Peah) Sungai Petani and Ong Cheng Huat Seafood, Butterworth

We went on a quick foray from Penang Island into Sungai Petani to get hold of their sought after flat, round and big Mung Bean Biscuits (Tau Sa Peah) at Lau Zi Ho. In Penang, you get those spherical and dainty ones. Lau Zi Ho has earned its place here by dishing a vast array of traditional biscuits and has almost reached an iconic status here esp with their Tau Sa Peah








Their Tau Sa Peah has all the characteristics of good pastry: layers of thin pastry skin being built by hard work, moist enough fillings, the fragrance from the beans and various oils and seasonings. We bought our boxes of these treasures to take home to treat our family and friends.

Then shuttled back to Butterworth for lunch at the Ong Cheng Huat Seafood made famous by their steamed Red Snapper, Fried Bee Hoon, deep-fried Spring Chicken and toddy (palm wine, usually coconut in Malaysia). Did they do alright? The last I visited them was 10 years plus ago.

This time round they have moved into modern brick and mortar premises. Disappointing to find the trees and Kampung atmosphere were gone. The juggernaut of development has caught up and none will be spared unless there is a purposeful effort to preserve and also enjoy the feelings of contentment.

The fish standard is there, but I think most of these are from the kelong (fish cages). The meat is somehow less firm and sweet. But then there is always the chef and the sauces. The spring chicken sprang its way into my taste buds. Highly recommended. Flavourful and aromatic with a right combination of spices and seasonings with patient marinating.

Toddy was kindly of, well not that strong or concentrated. It came in 1.5L bottles and maybe the pressure of filling it up. The beehoon was up to mark. Order it for variety, fancy and also to economise ie, to fill the spaces so that we can feel the satisfaction of being full.

Lau Zi Ho Enterprise
746, Jalan Kuala Ketil, Sungai Petani, Kedah
04-423 3266
https://maps.app.goo.gl/xoGop2ZbgjQ92ysVA

Ong Cheng Huat Seafood New
6093, Kampung Pokok Keras, Butterworth, Pulau Pinang
04-331 4782
https://maps.app.goo.gl/BbMtXJmwyqZUPQpm7

Tuesday, October 29, 2019

Xin Kuala Sepetang Seafood Sepetang Perak & Aik Kee Fried Porridge, Serdang Kedah

Xin Kuala Sepetang Seafood &
Aik Kee Fried Porridge

We were on a roll. That was from Ipoh to Kuala Sepetang and onwards to Serdang's Famous Fried Porridge. We had seafood at Sepetang at 3pm and then shopped for some dried seafood before heading over to Aik Kee for our fried dark and thick porridge.









The fresh fishes laid out at the seafront restaurant was for choosing. Yes, we have to exercise caution that is we have a dinner in 3 hrs and we carefully choose the freshest items that were available. Cockles and crabs that were well and kicking plus a vege dish.

The cockles were done just right. Soaked just momentarily in boiling water and then poured out so that not to overcooked. We smelt bloody blood and meaty and engorged cockles. Bliss and enjoyable.

Then the flower sea crabs came with all its glory, fresh and again steam just to cook and allowed it to boil in its own juices. The meat peeled off easily and the morsels were fleshy, firm and sweet from the sea.

We left for Serdang, Kedah at about 5pm and arrived at Aik Kee at 6pm. We were early as just 2 or 3 tables were occupied. The fried porridge came and looked as I envisioned in my mind. The porridge were came congealed and seems plastered together. But the combination of sweet broth, dried squid, fresh small prawns did aalot of good to the humble watery staple of many. The taste and texture were superb. It can hold its owna despite its lowly status in the Chinese food pantheon.

Due to its proximity to Thailand, we ordered their Thai style Red Snapper and Mango Salad. The Mango Salad was appetising and open our appetite. Its was refreshing. The Thai style fish was a notch higher than those from the roadside Tomyam joint.

Xin Kuala Sepetang Seafood Restaurant
173, Jalan Sungai Manggis, Kampung Kuala Sepetang, Negeri Perak
https://maps.app.goo.gl/s1cE7GMBWGzk6eJP7

Aik Kee Fried Porridge Restuarant
27, Jalan Tengah, Serdang, Kedah
012-523 0275
https://maps.app.goo.gl/GZEdeGqyR5Hi62xd8