Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Lite & Easy

Food that are light, easy to be consume, convenient to serve and easy to make. Dishes that are suitable for parties, gatherings, discussions, etc.

Tapas-Pan Sheared Scallop & Baccon

Posted by Jason Wong On May - 25 - 200913 COMMENTS

It was on a busy afternoon, we just came back from a food review at Agryll Road and we had to rush for another gathering in Island Glade area. It was a pot-luck cum fellowship with the church’s young adult group. For our part, I decided on this untried recipe which I saw in the tele, which I modified to suit the ingredients that I had on hand.

It is a simple but time consuming recipe, pan sheared scallops and bacon. I begin by placing bacon strips in a shallow pan to just brown them on both sides, and also to collect the bacon drippings for my scallop.

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After the bacon strips have been browned on both sides I then removed them and placed the bought boiled scallops on the pan glazed in the bacon drippings. The scallops were season with some freshly crush rock salt and black pepper. It would be best if fresh scallops are used as it produced a light sweet taste. Boiled scallops would normally have lost that sweet taste, and it is most often prepared with something that can give them flavour like the sweet sauce the Japanese uses for grilling.

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After both sides of the scallops have been browned, remove the scallops and deglaze the pan with seafood soup stock, liquor or white wine. At this instance I was using vodka to deglaze the pan, but from the experience I would prefer wine because it would then infuse that fruity taste of wine in to the scallops. Vodka was a bit blend for the boiled scallops.  

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After deglazing and evaporating the alcohols from the liquer put the scallops in and toss them in the natural gravy until it is all soaked up. Then you may proceed to construct the tapas with a tooth pick. Each tapas stick consists of one scallop and one piece of bacon. And that is all that you need to do for these simple tapas.

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Kuala Lumpur Food Trip – October 2008

Posted by gill gill On March - 20 - 20098 COMMENTS

This was our first KL Food Hunt with Ken from foodPOI.com during October last year. Since we have a bunch of back lock, so let us clear off some year 2008 article!

We started our first meal – breakfast with extremely spicy chili pan mee. Yes, you are right, is Chili Pan Mee! Our advice is DONT take the risk if you have gastric. Don’t consume extremely spicy food in the early morning, your stomach could burn your day :P~

At first, Ken wish to bring us to Nippy Noodle at Kuchai Lama, but unfortunately we’ve make our way too early, as the restaurant operating hour is start from 11am onwards!nippy-noodle-1-kl-nc1

At the end, Ken brought us to this Restoran Super Kitchen “Chili Pan Mee”. We have posted this chili pan mee since last year November, to read more about this pan mee, you may click here.

First Stop

Super Kitchen Chili Pan Mee at Kuala Lumpur

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It is a dry version of Pan Mee without the soup. The condiments are semi poach egg, minced pork meat, fried shallots and anchovies. The anchovies was toast rather than deep fried, as it doesnt have the oily feeling. The egg was poached to just the right consistency and firmness. As mentioned, it is chili pan mee, thus Chili is a “must add” condiment. but be caution! should taste the chili’s spicy level before you put another spoon into your noodle!

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We find that the chili flake with chili oil in the bottle give a better taste and aroma to the noodle. After put the suitable chili amount into your pan mee, then mix everything together and start your adventure…

The crunchy anchovies and shallots gave the fragrant aroma, the mince meat has moist & meaty taste, and the creamy poach egg yoke moist up the noodles. The semi poach egg plays important rules for the chili pan mee, it is the catalyst to bind the chili on to the noodle strands. So, i would advice you don’t go for cooked egg.

First experience for this hot and spicy chili pan mee, very intersting. Both of us like it so much!

4.0/5 for taste & texture

Second Stop

Peter’s Pork Noodle @ Brickfield

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This Peter’s Pork Noodle is our all time favorite when we were in KL!

Pork Noodle similiar to Koay Teow Th’ng, but the different is the soup is made to order, depends on what condiment has added in your soup. You can go for pork mince meat, innards, intestine. They have varies of noodle to cater, such as koay teow, yellow noodle, vemicilli, bee thai bak and flour vemicili (mee suah). You can opt for an raw egg to enhance the level of the soup. What makes them so special is their soup base and crispy pork lard!

I like mine with bee thai bak, simply mince meats, pork liver and egg. Mee suah will be my second choice.

That was really wonderful combination. and dont stir the raw egg with the soup while you consuming, it would spoil the wonder. Leave it a side in your steaming hot soup while you enjoy the others. As the hot soup still poching the raw egg to semi cooked. That will be the good timing to enjoy it at last.

4.4/5 for taste & texture

Second Stop

Moorthy’s Indian Rice @ Brickfield

This is another good indian stall to recommend under the same roof of the peter’s pork noodle. 

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They are selling indian’s dishes and called Banana leaf.

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Lamb rendang was so good, tender and flavourful.

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Juicy and moist fried fish, you just cant resist it…

Due to we have to keep our stomach in high capacity for our next stop, so we just ordered the above 2. Actually should try their banana leaf, it worth the trip. oh ya, do order their papadam, its good!

4.2/5 for taste & texture

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The Peter’s Pork Noodle & Indian Rice Stall is all located in Money’s Corner:

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Third Stop

Stew Rice @ Brickfield

Third stop would be the stew rice, it was few doors away from the money’s corner. i couldn’t remember the restaurant name, but actually we had enter this place before ken bring us there. My sister in-law is their regular during dinner, and we had tried their dishes twist. The Stew rice is just only available for the lunch. So, we give it a try since the name is something special.

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Actually so called stew rice was made by stir fry meat and seafood with sauce and put in the bowl and top with rice, steam and serve.

To be frank, we was socked when we saw they using faded plastic bowl to served us. And no doubt that plastic bowl was came out straight from the hot steaming stove. WTF, which means this bowl of rice contains plastic and it would cause cancer! Ban those restauraner who didnt cares about human’s health!!!!

Our appetite was totally lost, and we just simply finished without enjoy it much! anyway, this stew rice was taste very normal & bland to me.

3.0/5 for taste & texture

Adhoc Stop

Indian’s Snacks @ Brickfield

After the stew rice, while we walking back to catch our monorail, we smells the wonderful aroma from this indian’s snacks stall besides the pathway. 

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So we stopped by and take a look. The friendly stall’s owner ask to sampling their food. Look, they have lots of varieties of deep frying snacks.

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After sampling, we love this soft and moist vadei, taste mild and milky, end up we bought 4 pcs and its filled up to our brims, we almost wanna vomit….lol

4.0/5 for taste & texture

Forth Stop

K.T.Z @ Low Yat Plaza

After that Vadei, we stop to consume anything from our mouth and start looking for washroom…haha. We got the train to low yat plaza for some IT shoppings.

Few hours gone and we make our last stop with ken at KTZ Dessert House just opposite the Low Yat Plaza.

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Basically they serve chinese desserts. Here is the hot light ginger syrup Tang Yuan.  The Tang Yuan is quite springy and the filling is just nice, not too sweet, its really match the ginger syrup well. the hot syrup do warms up our stomach, it is a good winter dessert.

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Ice Shaving with Mango & Sago. Sago coated with mango’s pureer and drench on top of the white shaving ice and decorate with big mango cube. Looks worth for the value isnt it?

4.0/5 for taste & texture

Fifth Stop

Chinese Fine Dinning – Elegant Inn @ Kuala Lumpur

After ken’s drop us back to my sister in-law’s house, and we make our way to KL city. Thank you to my sister’s in-law to treat us such a good and expensive meal!

We had the opportunity to dine at this particular Cantonese Restaurant in the heart of Kuala Lumpur, Elegant Inn. This restaurant is owned by E I Foods Sdn. Bhd. They have another unit, which is the main or original, at Taman Connaught in Cheras.

The one in Cheras , is just your typical restaurant, but don’t be fool by its appearance, it will cost an arm and a leg to eat there. It is no difference either here in KL, but the ambiance is a lot more classier and presentable. I remember one saying from a neighbour in KL, “Ngm Siek Tuck Dou Tai Tuck lah”. Easily translated to “although the food is not good, at least it is presentable”.

The KL restaurant is located in Menara Hap Seng on Jalan P.Ramlee. Quite near to Bukit Bintang. It’s location and view, gives it the only or at least one of the Chinese Restaurants with the best views in KL centre. And the ambiance in the restaurant is something to look forward for. It has a warm setting with some framed wood carvings on the wall, plush and soft carpet, well equipped function rooms (Big LCD Screen, DVD) with balcony and special place for the romantic couple.

wish to read more from the rest of Elegant inn? Click here

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At the end of this post, shows you 3 fatso travelling’s photos…..heee, enjoy!

And thanks to Ken for being our food guide for one whole day.

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Young Hearts’ Restaurant Invited Review

Posted by Jason Wong On January - 13 - 200912 COMMENTS
A few weeks ago we were belated by a call from CK about an invited review from Young Hearts. We have actually drove by this place a few times, but did not have the urge to visit or try out the food there. Actually, our first impression of this place was that it was an art studio or chinese tea house from the exterior.
This invite actually brought more inside of this place to us. The concept, idea, history and passion this place was quite interesting to us. This place actually serves food that have been in one of the partners family recipes. Ann Kee, the working partner of this place gave us a brief run though about Young Hearts and its conception and passion to serve home cooked meals and food to its patrons.
The invited review was mainly for us Penang Food Bloggers to try and taste the new menu that they will make available for the coming Chinese Lunar New Year. Our feedbacks and comments were also sort to assist to gauge on the taste and texture of the dishes. Ann was quite receptive to our suggestions and ideas, which is scarce value in most of the food business owners. In fact, she took the time to sit in with us and ate and taste every dish that was served. I would hope that we could see more of this kind of humble and open minded food business owners.
Young Hearts is located near the Junction of Cantonment Road and .
Young Hearts is located on Cantonment Road.
The Sweet Heart Hoya plant was the inspiration for the name of this restaurant.
The Sweet Heart Hoya plant was the inspiration for the name of this restaurant. The concepts of the Young Heart Restaurant is to cook from the passion of the heart with healthy living concern. This is very important to chefs, which most of them are lacking of.
Another type of Sweet Heart Hoya plant which is harder to maintain.
Another type of Sweet Heart Hoya plant which is harder to maintain.
There are some parking lots in their premises.
There are some parking lots in their premises.
Unagi veger roll & Egg vege roll.
Here comes the starter, Unagi veger roll & Egg vege roll.
Poached prawn vege roll.
Poached prawn vege roll. The rolls were served cold and were best taken with accompanying dipping sauce. The rolls are something healthy to begin a meal as they had a lot of vegetables. It reminds me of the rolls we had at Miss Saigon last year.
The dipping sauce that is a condiment to the various types of vege rolls. There are Japanese style with sesame seeds, Chinese style with garlic and vinegar, and lastly Thai style chilllie.
The dipping sauce that is a condiment to the various types of vege rolls. There are Japanese style with sesame seeds, Chinese style with garlic and vinegar, and lastly Thai style chilllie.
Pickled lotus root in sugar and vinegar.
Pickled lotus root in sugar and apple cider vinegar.
Hot and sour soup was something that we needed to kick start the appertite.
Hot and sour soup was something like sichuan soup, to kick start the appetite.
Surprisingly the soup stayed thick, even hours later it was still thick and have not not turn watery. I guess they might have used wheat flour to thicken the soup.
Surprisingly the soup stayed thick, even hours later it was still thick and have not not turn watery. I guess they might have used wheat flour to thicken the soup?
Various dumplings were served.
There were various dumplings were served, but I was busy moving around taking photographs that I could not remember the taste and texture of the dumplings. May be a more detail description of the dumpling could be found in the blogs of those bloggers who attended.
At Young Heart, one could also order Goutie or wor Tip other than the usual dumblings. It is actually pan fried dumblings with some variation to the skin.
At Young Heart, one could also order Goutie or wor Tip other than the usual dumblings. It is actually pan fried dumblings with some variation to the skin.
Chicken and Cheese Goutie was an innovation to the common goutie. But to the texture did not came up to my expectations, thus I suggested to them to add mozzalle cheese to give it the goowy texture and parmesan for taste.
Chicken and Cheese Goutie was an innovation to the common goutie.  Combination of the Goutie quite fine, but to the texture did not came up to my expectations, thus I suggested to them to add mozzalle cheese to give it the goowy texture and parmesan for taste.
Prawn and Leak filling was juicy and tender, but the skin for the Goutie was slightly thicker than what I expected.
Prawn and Leak filling was juicy and tender, but the skin for the Goutie was slightly thicker than what I expected.
Deep fried bean curd was crispy on the surface and soft on the in side.
Deep fried bean curd was crispy on the surface and firm on the inside.
The bean curd or taufu had some ingredients mixed in to it.
The bean curd or taufu had some ingredients have the mixture of toufu, fish, carrot, corriander to it. The portion of the taufu mixture was just right. (Highly Recommended)
This is a tray of chilled bean curd before being deep fried in batter.
This is a tray of chilled bean curd before being deep fried in batter.
Prosperous Year In Malaysia in short deep fried chicken wing with lemon grass.
Prosperous Year In Malaysia in short deep fried chicken wing with onion, lemon grass and kaffir lime leaf.
The wings were fried til golden colour. The meat were juicy and moist, and the skin, which is favourite, was crsip and fragrant.
The wings were fried till golden colour. The meat were juicy and moist, and the skin, which is favoufull, was crispy and fragrant. Long time didnt had such a high standard fried chicken, Thumbs up! (Highly Recommended)
Deep fried garlic prawns. I had mine whole, head, shell, meat and tail.
Deep fried garlic prawns. I had mine whole, head, shell, meat and tail.
The deep fried garlic prawns were something different from the the normal cereal or butter prawns. The prawns were crispy on the surface and yet juicy and tender in the inside, but the downs side was that the batter was a little too salty for me.
The deep fried garlic prawns were something different from the the normal cereal or butter prawns which you can easily find in anywhere of local restaurant. The prawns were crispy on the surface and yet juicy, firm (very fresh) in the inside, but the batter was a little too salty for me. Over all still good to me. (Highly Recommended)
Stuffed sponge gourd in 'tongkui' sauce.
Stuffed sponge gourd in ‘dong guai’ or angelica sinensis sauce. The moment this dish was served, I could smell the aroma of the dong guai. And the sauce or soup was light and sweet which went well with plain blend tasting stuffed sponge gourd. The sponge gourd in cantonese we refer it as ‘zuk sang’ which is translated to bamboo skin.
This is the stuffed sponge gourd that we had. When I was in he kitchen it seem to appear bigger. The meat was smooth and the sponge gourd gave it the rought texture that it needed. Taste wise it was blend, it was actually the sauce that gave it that special taste.
This is the stuffed sponge gourd that we had. When I was in he kitchen it seem to appear bigger, I guessed the cooking has made it shrink. The meat was smooth and the sponge gourd gave it the rought texture that it needed. Taste wise it was blend, it was actually the sauce/soup that gave it that special taste.
Steam stuffed snake squash drench with egg, corn and crab stick sauce. The stuffed pieces of squash were steam to tilled and then the suace was prepared and drench over it. It was a light and sweet dish. So light that one could even taste the distinct taste of the corn, crab stick and egg used.
Steam stuffed snake squash drench with egg, corn and crab stick sauce. The stuffed pieces of squash were steam to tilled and then the sauce was prepared and drench over it. It was a light and sweet dish. So light that one could even taste the distinct taste of the corn, crab stick and egg used.
This is how an snake squash looks like if broken in to halves.
This is how an snake squash looks like if broken in to halves.
We were also served a serving of steam cod fish. The fish was steam to just the right level of cookness and consistency. The dressing was also a compliment to the rich, creamy and soft cod fish meat. The soya sauce dressing did not overwhelm the fish in any way, but it was not a good idea to ask for white rice. The sauce did not went down well with rice, it made me feel dull.
We were also served a serving of steam cod fish with taufu, granished with fried crispy julienne ginger. The fish was steam to just the right level and consistency. The dressing was also a compliment to the rich, creamy and soft cod fish meat. Suprisingly it was not oily at all. The soya sauce dressing did not overwhelm the fish. The chef managed the dish well and even you can taste the natural of the toufu flavour. Anyway, it was not a good idea to ask for white rice as the sauce did not went down well with rice because the sauce was prepared light to not affect the taste and texture of the Cod fish. (Highly Recommended)
Black Jelly Mushroom Noodle is actually black fungus noodles. The fungus used was of good grade as it was thick and crunchy. The usual black fungus found at other restaurants are normally thin and has lesser body. This bowl of noodle was full of the sweetness from the various vegetables utilised to prepare it. On a personal note, we would like to substitute the purpale cabbage with 'kau choy fah' due to te bitterness and colour of the cabbage.
Black Jelly Mushroom Noodle is actually black fungus noodles. The fungus used was of good grade as it was thick and crunchy. The usual black fungus found at other restaurants are normally thin and has lesser body. This bowl of noodle was full of the sweetness from the various vegetables utilised to prepare it. On a personal note, we would like to substitute the purpul cabbage with ‘kau choy fah’ (in cantonese) due to te bitterness and colour of the cabbage.

Their noodles usually freshly made everday, and you can find their noodle is more springier compare to others.  It’s one of their in house specialty

Minced Pork Noodles or 'Jar Kiang Mian' is sweet and full of the stewed pork fragrant and taste. But the minced pork was slightly dry and rough on the mouth.
Minced Pork Noodles or ‘Jar Jiang Mian’ give the sweet and full of the stewed pork fragrant and taste to it. But the minced pork itself was slightly rough on the mouth.
Last on the menu for the night was thier Mince Pork and Spicy Bean Noodle.
Last on the menu for the night was thier Mince Pork and Spicy Bean Noodle.
Minced pork with spicy bean noodle was not favourite, not because it was not nice, it is just that I do not how to appreciate this dish.
Minced pork with spicy bean noodle was not my favourite, not because it was not nice, it is just that I do not how to appreciate this dish. The noodle was very spicy, but he spiciness does not linger in the mouth. Therefore, one need not worry about the heat of the spicy bean paste.

For drinks we had Honey Lemon with Aloe Vera & Chrysanthemum Tea. The Aloevera was freshly peel from their restaurant’s garden. Its truly gaints my heart – fresh from the garden.

The Chrysanthemum Tea infused with Chamomile, no wonder it tasted different fromt the ordinary Chrysanthemum Tea.

After we had all the above items, and we reliase and understand, they really cooked from the heart and should praise the passion that they have.

Other than wanting to serve home cook meals and food to its patrons, they have also decorated their premises plants and made it as homey as possible.

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Address: 44A, Jalan Cantonment, 10350

Penang, Malaysia.
Opening Hours: 12.00noon-10.00pm (Closed Monday)
Contact: 604-228 8084, 016-410 8098 (Ms. Ann Kee)


On average, I would give this place:

  • 3.8/5 for value
  • 3.8/5 for taste & texture
  • 4.5/5 for service
  • 4.5/5 for cleanliness
  • 4/5 for atmosphere

Other bloggers that were also invited by CK were:

  1. Penang Tua Pui
  2. Heanenly Allie
  3. Food Paradise
  4. Steven Goh
  5. Cariso Delicacies
  6. Criz
  7. Allen Ooi
  8. Buzzing Bee


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Prawn Fritters and Loh Bak At Weld Quey REVISITED!

Posted by Jason Wong On October - 23 - 20083 COMMENTS


This afternoon went to the prawn fritters and loh bak stall at Weld Quey that I blog recently. I was not in a rush to be any where, thus I had time to seat down and slowly savour and try various methods to taste the fritters and loh bak.

The prawn fritters when taken on its own is actually cripy on the surface and soft and sweet on the inside. The sweetness is very mild and it is from the bean sprouts and prawns used. When taken with the raw yellow nooldes, it actually enhanced the fritters with its saltiness and absorbs the oiliness feeling. If taken with the home-mixed chili sauce, it gives the snack a spicy and tangy taste.
As for the loh bak, the feeling is filled with chopped shallots, five spice and cutted pork stips. The loh baks are sweet to taste. I tried two different way to enjoy the meaty rolls. First, it was cutted and re-fried and second method was just as it is. The re-fried version was more appertising because after it was cutted to smaller pieces, the fillings like the starch, shallots, meat and five spice were expose to the hot oil which brought togather the fragrant and taste. Better than the cold version!
Lastly, I tried having the prawn fritter, loh bak(re-fried) and yellow noodle all togather at one mouthfull. The combination worked, salty, creamy, sweet and fragrant taste, and crispy, crunchy, soft, strachy and QQ texture. With just a touch of the home-mixed chili, it adds some spice and tang.
It is definitely a different experience from the previous.
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Chinese Wax Meat Wrap in Duck Feet(Ngap Kuak Pau)

Posted by Jason Wong On October - 22 - 20083 COMMENTS

This stall, Leong Pui Kee, is located in Ipoh’s famous ‘Thong Sui Kai’ (Desert Road), next to Robin Hotel. Basically, this stall sells Roti Bak Kua and sorts, but are particularly known for it ‘Ngap Kuak Pau’ or Chinese preserve meat wrap in duck’s feet. This snack is a traditional Chinese snack, and is often savoured at movies or fun fairs during the olden days.

The ngap kuak pau is made of Chinese preserved meat (lap yuk), lard, ducks feet, soya bean sheet (fu chuk) and the special stewing gravy, the gravy used for roti bak kua. The lard is placed in between the ducks feet and the preserved meat, thus if you might noticed it. The snack is now not common in Penang, if found it is often the reduced version, without the whole duck feet or replaced with chicken feet.


I have actually tried out this treat in the past and still go back for more, may be because it is not easily found in Penang. I can still remember the days when the small independent cinemas are still around, road side stalls selling snack treats like cutted fruits, roti bak kuah, hamburger, steam peanuts, etc. Those were the days, cheap and good!

The Ngap Kuak Pau tastes sweet, creamy and rich because of the lard piece and preserved meat that is wrap on the feet. The texture is starchy because of the secretion of juices from the duck feet and firm to slight hard(if taken cold) due to the existence of the preserved meat. It is an experience not to miss and forget!

On average, I would give this place:

  • 3.8/5 for value
  • 4/5 for taste & texture
  • 3/5 for service
  • 3.5/5 for cleanliness
  • 3/5 for atmosphere (hawker stall, where got!)
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Prawn Fritters and Loh Bak At Weld Quey

Posted by Jason Wong On October - 22 - 20082 COMMENTS

This place that we are going to review is located just off Jalan Weld Quey, at Tan Jetty. I was told by the owner that they are are only closed on Mondays and the operating hours are until 6 or 7 pm. This place was introduced to us by Criz when we were tasked to get some Loh Bak for our visiting relative from Hong Kong. The goodies were cold and lumpy by dinner time that day, thus we decided to make another trip here for the fresh version!


The fritters, Loh Bak and Taugua Chi are fried batch by batch after the previous ones are consumed. Thus, it is kept as fresh as possible. I heard that the owner also supplies to food catering businesses and hawkers in and around town. Therefore, if you would like to get them for your party, you could do so by phone. It was advised by the owners that I would be better to BBQ the fritters and loh bak after they get cold and soft. If reheat by deep frying will make it too oily for consumption.




Another advice from the owner is to take the prawn fritters together with raw/uncooked yellow noodles. This combination would reduce the oily feeling of the fritters because the noodle tends to absorb the oil from the fritters. We tried and it actually taste better. In fact, the noodles gave the fritters extra taste as the fritters themselves do not have much taste in them. But remember not to over do it with the chili sauce, it will kill the taste and texture of the combination of fritters and yellow noodle. Another way, personally, of enjoying the prawn fritters are by dunking them into something sweet and light like Thor Thou Theng(sweet peanut soup). It really brings it to another height in taste and feel. Something like french fries and ice-cream or milk shake. Damn!
The Loh Bak is average, heavier on the five spice and sweet taste. As for the Taugua Chi, it must be taken with the accompanying chili sauce to make it more appetising and tastier.
On average, I would give this place:
  • 4/5 for value
  • 3.8/5 for taste
  • 3.8/5 for service (Very friendly and informative)
  • 3.5/5 for cleanliness (Don’t expect much from a cottage business)
  • 3.5/5 for atmosphere (old school feel)
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Cheese Fondue at Home

Posted by Jason Wong On October - 8 - 200810 COMMENTS

Cheese Fondue needs a lot patients when preparing, if not there goes the whole pot!

We like to enjoy our cheese fondue with various side dishes, like roast pork, plain grilled sausages, toated and untoasted bread.


After all the preparation, we can sit down and enjoy the pot of cheese on a cool whether ad star lit night. The company is also very important. Chit chat the whole night through. What a Wonderful World!

Caution is needed when savouring fondue with freind, unless you have intentions do not let the cheese drip to the table or floor, if it does drip you would have to kiss the person next to you. So remember do not sit beside person of the same sex!

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Oyster Pancake Pork Satay @ Chulia Street

Posted by gill gill On October - 3 - 20073 COMMENTS

This 2 hawker stall located at the roadside and in front of a corner kopitam which opposite the main road 7eleven.


Oyster Pancake

This oyster pancake is full of eggs (as u can see in the picture), not like those with bunch of starch in there. It’s kinda home style and traditional way, other then lots of eggs, pinch of starch, and ofcoz with fresh oysters,….mmm….its taste fine to me.

Rating: 2.5 / 5

Pork Satay & Pork Intestine Satay

I think the Pork Satay is hard to find in Penang, anyone who can recommend good pork satay?

At first, the pork n intestine satay presentation was tempting, but after the both item put into our mouth…i have to say over expectation. Although the satay put in the pork lard on each stick with some lean meat (it seems a perfect combination n portion for a yummy satay), smells great, but taste weird, dunno how to descript it, and the Satay Sauce is watery. doesnt help much. Luckily we can manage to finish it….gee

Rating: 1.5 / 5

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