Gourmet Garden

我一路来都喜爱吃牛肉, 更期望的是会有更多本地中华料理能多尝试用牛肉来烹调更多样化的美食.

毕竟从老远的中国和印度往南下迁移的华印族来到南洋, 因宗教的影响而选择不吃牛肉. 所以啊, 除了马来人牛肉Rendang出众之外, 恐怕只有牛肉粿條和牛腩面是华社仅有的代表之作.

而槟城这个美食之岛是否会肯定牛肉粿條和牛腩面的贡献, 就嘚要加把劲不可囖.

我们特地去品尝3家蛮有名的牛肉粿條来做个比较. 想知道那间牛肉粿條最洒家吗? 不妨参考以下三间的长处吧.

炎发茶室牛肉粿條

炎发茶室牛肉粿條 (weld quay)

星期一休息

营业时间: 10.30am-2.30pm

牛肉粿條汤 (每碗RM6.00)

炎发茶室牛肉粿條是以前挺有名的牛肉粿條, 他们经过几番的搬迁之后, 现在座落于weld quay码头, 巴士总站连接人行天桥的对面小巷里.

老实说, 我从未尝过这档所谓出名的牛肉粿條,只听我爸说过几次,吃后却大掉眼镜.经我大肥仔jason细说, 那是上一代的功劳.以前是老伯,现在是由40来岁的中年男人售买.味道比以前逊色. 这里的牛肉粿條放上猪油渣, 炸蒜米,葱粒, 芫荽,豆芽, 卖相不错,还有微奶红色的牛肉片. 配料只有牛丸, 牛腱, 牛栢叶和牛肉片而已. 牛丸口感有点差, 没牛味.牛腱过软. 牛栢叶保持爽脆, 但没味道.牛肉片的肉质粗糙，更糟的是毫无牛味. 牛肉汤实在令人失望. 只有非常轻微的牛味, 不甜又不咸. 清淡如水…加了好多生抽还是没味.其粿條厚而窄,口感还好.

体验与评分: 价值:2.5/5 for (配料份量比打铁街少了点)

味道与品质:2.4/5

服务态度:2.5/5

洁净:2.5/5

环境:2.5/5

十全大補牛肉什肉粿條(每碗RM7.00)

配料与以上的牛肉粿條大同小异, 只不过是换了药材汤. 这起不是名正言顺的换汤不换药?…哈哈 这汤加了药材,味道浓郁却不油腻. 总结来说,十全大補汤还算可以.

味道与品质:2.5/5

街之巷闻的打石街牛肉粿條汤

内脏配料超多样化, 是三家之最.

打石街牛肉粿條汤

GPS: N05’24.925  E100’20.363

星期一休息 营业时间: 10.30am-4.00pm

饭每碗RM0.60 每碗 RM6.00, RM7.00, RM8.00

这档街之巷闻的打石街牛肉粿條汤是很多人的最爱也曾经是我的旧爱。 他们的内脏配料超多样化, 是三家之最。 内脏配料有牛丸, 牛腱, 牛心,牛肺,牛栢叶, 牛舌, 牛肉片, 牛骨髓, 每样一两件已装满了正碗汤了. 加上猪油渣, 炸蒜米, 炸油葱, 清葱粒, 芫荽做点缀, 视觉令人食欲大增. 汤头的味道有点走样,跟我以前吃的有差异. 汤太油, 汤头像加了大辆水似的, 部分内脏也不大新鲜. 他每碗卖RM6.00起,内脏配料比其它多. 可是各样配料品质都比较粗浩。没2828那般的细腻。 至少他还有牛骨髓是别家没的.

体验与评分: 价值:2.8/5 for (多内脏配料，三家之最)

味道与品质:2.7/5

服务态度:2.5/5

洁净:2.5/5

环境:2.3/5 (非常热，车来车往)

2828牛肉粿條汤 (junction of Jalan Lim Khoon Huat and Perak Road)

GPS: N05’24.979 E100’18.991

星期一休息 营业时间: 10.30am-2.30pm

牛肉粿條汤 (每碗RM5.00)

吃过好几次，每次尝他的牛肉粿條总是味道不同。奇怪的是总有人说他的牛肉粿條一流。那我就干脆给他评分。 这一次的汤味清甜，粿條较柔软。汤要热喝，冷了味道反而转淡。内脏配料品质比较细致和新鲜。 内脏配料分别有牛腱肉质分明, 牛腱和牛舌有creamy的感觉, 薄薄的粉红色牛肉片, 脆口的牛栢叶和口感十足的牛蹄跟, 弹牙牛丸。 他们没放猪油渣, 只有炸蒜米, 炸油葱, 清葱粒和芫荽. 2828各方面都是3档牛肉粿條之最。尽管这里每碗只卖RM5.00,但内脏配料份量却比其它少.若要配料多的话,非打石街牛肉粿條汤莫属.

体验与评分: 价值:2.7/5

味道与品质:2.9/5

服务态度:2.6/5

洁净:2.5/5

环境:2.5/5

我的总结： 这三家的牛肉粿條都有各自的特色，但对我而言，他们全部都没真正俘虏过我的心。转句话来说，还没达到我心目中的好吃水平。

牛腱肉片肉和跟质分明

叫了另一碗弃葱弃油

Popularity: 17% [?]

Before we went for our Hong Kong trip in November, we decided to write something about the much publicised ‘Beef Noodles’.  Basically on the Island of Penang when you ask anyone on the road about where to find ‘Clear Soup Beef Noodles’, most probably they would direct you to the following three more prominent outlets or businesses.

To begin our adventure with Beef Noodles, we first went to Eng Huat Cafe which is located on the side road

Eam Huat Cafe Beef Koay Teow

If my memory is not wrong, this beef noodle stall used to be located at the corner unit of the same row of old shop lots, and was run by the current owners’ father or grand father. Anyway, it was the during previous generation’s manning did this beef noodle stall blossom and attracted much patronage from those who enjoyed a flavourful bowl of clear stock beef noodles.

Eng Huat actually left its previous place of business to a food court along Weld Quay then to the current location. The last time I ate the beef noodles at this stall was many years back when they were still at the corner unit. After hearing that it has found its way back to the same area, I couldn’t help myself and went to Eng Huat to try out the beef noodles again and to reminiscence of the nostalgic memories.

The glory of the clear stock beef noodles has lost its lustier and gave way to their new version of beef noodle with herbs (十全大補汤). The herb version soup stock has a thicker taste and aroma, but it is mainly the flavours from the Chinese herbs used to prepare the stock. It had better taste compare to their clear stock. As for the toppings, the beef slices, beef balls and beef innards lack flavour whether in the herbs soup stock or the clear version.

Our experience from this place:

2.4/5 for value (amount of ingredients or toppings is slightly less than 打铁街)
2.4/5 for taste & texture
2.5/5 for service
2.5/5 for cleanliness
2.5/5 for atmosphere

Beach Street Beef Noodles

The Beach Street and Chulia Street junction houses another beef noodles favourite amongst Penangites, 打铁街 Beef Noodles. It is housed in a ‘kopitiam’ opposite the Lebuh Pantai fire station and managed by a few pleasant ladies working non stop to dish out custom orders to their patrons.

To what was told to us, to fully enjoy the flavour of the beefy stock was to visit the place in the later afternoon when the full taste has been produced from the long duration of boiling the beef bones and meat. On the faithful day of our most recent visit, we were there early after an appointment just after 12pm. The soup that was served was less tasty than what we remembered to be, may be it was the timing.  The soup was slightly over oily and had too many tastes mixed into it, thus loosing the unique sweet beefy taste flavour.

As for the toppings of beef slices and other cuts, they had a rougher texture as compared to next stall in this list but it had more ingredients as compared to the stall at Kafe 2828 at a slightly dearer price per serving.

Prices: Starts from RM6, RM7 & RM8. Any other additions charged accordingly. The opening hours are from 10.30 am to 4pm and closed on Sunday.

Our experience from this place:

2.8/5 for value (more toppings than Kafe 2828)
2.7/5 for taste & texture
2.5/5 for service
2.5/5 for cleanliness
2.5/5 for atmosphere (warm during the mid noon day)

2828 Coffee Shop Beef Noodles

Next on our list is the beef noodle stall at Kafe 2828. In the past I may have ate at this stall not more than 5 to 8 occasions, but it is in our list due to their sweet beefy stock and their delicate beef slices and firm tendons that made stand out of the 3 stalls contain in this post. Compare to the previous 2 stalls, the stock base is sweeter and lighter, and the beef slices and beef body parts have better texture, flavour and freshness.

The stall is at the corner unit facing the junction of Jalan Lim Khoon Huat and Perak Road.

Per bowl of white rice is RM0.60 and a 2 person serving bowl of beef soup with mixed toppings cost RM10.00.

The beef were cooked to the right consistency with some slices still maintaining a pinkish colour.

Although being our choice selection in terms of flavour and texture, it still could not suffice our demand. If compared to the yesteryears, we still find the popular beef noodles stalls still cannot compare to the earlier generation of providers.

Our experience from this place:

2.7/5 for value (better quality beef toppings but had lease amount amongst the 3)
2.9/5 for taste & texture
2.6/5 for service
2.5/5 for cleanliness
2.7/5 for atmosphere (cooler due to the trees and shade)

Popularity: 26% [?]

One of the most popular breakfast that are shared by many Malaysians regardless of their ethnicity would be a nice warm rich plate of soft boil eggs. Depending on ones preference it could be runny or thick, my preference is always fluffy whites with and near solid yolk to give it texture and aroma. I am not the type that likes the egg all watery.

My decision to research on soft boil egg was mainly due to our fruitful exploration in Kluang. In fact, it was one of the most memorable soft boil eggs that we had out of home.  The eggs were not under cook nor over cook, it had just the right consistency, smoothness and was fragrant. The eggs were served whole and we had to crack our own eggs, like what we used to do at home.

Some may choose to cut off the top egg with a knife or egg scissors, or tapping gently around the top with a spoon. Some may spoon out the content, some may drink from the shell, some may pour it on to a piece of butter toast, etc. Any way it is cracked, enjoyed and preferred, the main objective is to get every single drop of protein goodness from the egg shell.

There are a few methods to make the perfect soft boil egg that one would like. The local or Asian way is to pour boiling water into an enamel or stainless steel mug or a ‘soft-boil egg maker’ and let the egg soak for five to six minutes depending on the preferred firmness. To achieve the pour-all-out effect, after the preferred cooking time place the egg in a cold bath for 2 minutes or so to rid off the residue heat from further cooking the egg and to prevent the egg whites from sticking to its shell.

The Western method is to place the egg into a small saucepan and fill it with cold water until it covers the egg, then turn on the stove to the max. When the water starts to boil reduce the heat and simmer for 3-5 minutes depending on how firm or easy you prefer your egg. Or alternatively, simmer the egg for 1 minute, then let soak in the hot but not simmering water for about 6 to 7 minutes or so.

To go hand in hand with a rich creamy plate of soft boiled egg, a perfectly toasted bread smudged with sufficient amount of salted diary butter (not margarine) and a cup of thick aromatic kopi ‘o’ or ‘kopi suss’. Breakfast from haven!

Popularity: 27% [?]

上集写到…

吃了香港第一餐后, 走回酒店时, 经过菜市场的入口处, 正是朗壕酒店的对面.  好奇心突然启发, 于是我们决定进入菜市狂一狂.

若你要认识当地风土人情, 非到当地的菜市场不可, 它必能让您了解一二.

从街头到张望, 街尾的两旁都开满了店铺. 我们一踏进这人头拥挤的”街市”, 就像乡民出镇, 大呼小叫. 看那每样蔬果,肉类, 海鲜都非常生猛,简直叫人振奋!
大马的巴刹那有活生生的海鲜卖啊? 只有宰你一颈血的大酒楼才看见踪映. 那满街都是活鲜怎叫我不”心乱如麻”? 哈哈.连最普通的虾都是蹦蹦跳跳的!
听我香港人的姑丈说, 在香港买菜回家煮是蛮实惠. 在外用餐比自己煮的高出3,4倍. 难怪我们看见街市的价格也蛮合理.

这里有各式各样的鱼,虾,蚌,蟹,贝, 螺,秋季大闸蟹, 非洲鲍鱼,  geoduck…..真恨不得把它们买下!

从未在大马吃过的韭黄是韭菜的胞弟. 是韭菜隔绝光线，完全在黑暗中生长，因无阳光供给，不能产生光合作用，合成叶绿素，长成的韭菜，就会变成黄色，称之为“韭黄”
它就和白,青芦荀一样的诞生了.

看过新鲜竹荀没?

所畏近水楼台,蔬果每日从中国运到, 不新鲜才怪!
有供必求, 每人要吃新鲜的, 才满街都是, 价格自然大众化.

新鲜牛肉高高挂,要什么有什么!

鸡是活着给你挑的! 够新鲜了吧?

食物就看得过颖, 但”人”就不敢恭畏.  那些街市民看见我俩拿着相机大拍, 就很不自在地瞪着我们问:”你是否是记者要来拍我们犯窥是吗?!”.  哇塞! 幸好解释得快, 要不然就客死异乡了  ~
是否我们讲得一口流利的广东话就误当我们是港人?

大部份香港市民可能压力大, 少了那份热情, 换句话说是冷漠. 其不秋不睬的太度真另我们大吃不消. 听说以前更糟糕呢…..

Popularity: 14% [?]

Continuing from my previous post (Hong Kong Day 1 Part 1), we now go to the part where we went to the near by wet market which was jam packed with people buying fresh ingredients for their kitchen.

Initially when we began to take photos of the place we felt very out of place as the traders were staring at us with unfriendly looks on their face, then one of them ask whether we were journalists. After we said that we aren’t he at least, let us take shots of his seafood stall. Then bit by bit we were didn’t mind the staring eyes because we were like little children entering a new playground with lots of new ‘toys’. We found seafood that were still swimming and jumping with live, vegetables that still have their roots clinging for live (soil), meat s that were well butchered and separated to their respective cuts. If I were a cook in Hong Kong, this would be my hunting ground in an urban jungle filled with concrete structures and buzzing cars.

They even have live South African Abalone on sale at the market. We can find these type of freshness only in medium to high-end seafood restaurants in Penang, not in your daily wet market that we go to for supplies.

There was also abundance of crab in the seafood stalls. If I am not wrong, it is near the end of the hairy crab season, thus the quality would not be as good as at the beginning of the season. The average price was HK$ 100 for 3 pieces, very cheap to what we pay for them back in Malaysia.

The variety of vegetables found in the market were also mind boggling and freshness.

The meat stall at the market supplies both pork and beef, unlike in Penang where it is divided.

After getting tired from all the venturing, we headed back to our hotel. And along the walk back, we caught a glimpse of the how fellow Christians in Hong Kong spread the good words of the Lord. They just setup their make shift stage and starts singing and starts to talk about their testimonials.

Next would be Day 1′s last post. It’s where we had dinner…..in the middle of the sea.

Popularity: 11% [?]

Last year we were given the opportunity to document the process of making the the famous ‘Pitt Street Koay Teow Th’ng’ fish balls.

And from that day onward we have actually became more than just their ordinary customers. Thus, there comes some perks like early notification of their forced shifting of the original stall on the corner Armenian Street and Jalan Masjid Kapitan Keling to a unit further down the road on Jalan Masjid Kapitan Keling, and now to the current location on Carnavon Street. To make finding the place easily, I have also included the GPS coordinates. The shop unit has a bright yellow and red sign board and is the left hand side of Carnavon Street if you are coming from the direction of the Penang Ferry Terminal. The unit is about 150 meters from traffic lighted junction of Prangin Road and Carnavon Street.

The place spots a cooler environment, more spacious area with more sitting capacity and is very near to Prangin Mall and the soon to be open 1 Avenue. And if one fancy some roast duck or crispy roasted pork you can find it just across the street at Yatt San which has much been blogged about by other bloggers. Then there is also a near by famous fried oyster stall in Seng Thor coffee shop. A lot of variety along the short street.

Popularity: 23% [?]