Wednesday, May 29, 2013

Char Kway Teow - Goggles-man Lorong Selamat

This char kway teow stall is just a few shops away from the famous Auntie CKT.

RM8. Same price as the other one I think(?). The taste was quite okay but I think I still prefer the other one i.e Auntie CKT as hers is fried with charcoal fire whereas this one is with gas.
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3 big prawns, nice and fresh!
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After my CKT, I also ordered a plate of "oh chien" (oyster omelet). RM8
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Quite good, but I think the one across the road is slightly better.

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The name of this coffee shop is Kedai Kopi dan Ice Kacang Low Eng Hoo (劉榮和茶餐室)
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Kedai Kopi dan Ice Kacang Low Eng Hoo (劉榮和茶餐室)

GPS Coordinate: 5.417162,100.325109


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Saturday, May 25, 2013

Restoran Sri TTDI, Shah Alam

My friend kept telling me that this was the best Malay food restaurant in Klang Valley. I heard him once, twice, and thrice and finally I knew I had to go check it out, because in my mind, the best is Anis Putri in Pantai Dalam.

I got there at slightly after 11am. Bad timing. All the breakfast dishes were almost sold out, and lunch dishes weren't ready yet. I only found out about this when I had a short chat with one of the friendly lady. Apparently, there will be even more dishes for lunch!

Nasi dagang. RM10.40 including teh o ais limau (iced lemon tea). Beef curry, ikan tenggiri (mackerel), solok lada (stuffed chilli), and salad.
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The food was really quite nice. Much better than this Tuu Dok Ko in Batu Caves. I really won't mind coming back here again. Now if only this place is not so far away from my area :D

But was it better than Anis Putri? Hard to say. Can't really compare breakfast dishes to lunch dishes. I will have to make another trip here, at least.

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Restoran Sri TTDI
A-1 Jalan Saujana Indah 4
U2 40150 Shah Alam
Selangor
GPS Coordinate: 3.105161,101.559701


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Tuesday, May 21, 2013

Look Yuen Restaurant- Bkt Tengah

A few of us from a Facebook makan group met up in Look Yuen Restaurant, Bukit Tengah for dinner a couple of weeks ago.

Some kind of fritter? A little bland I think.
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Fish curry
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Chicken
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Stir fried cabbage
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Sambal prawns..
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Stir fried sweet potato leaves with belacan
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Shark, brought by Cynthia
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Pork knuckle
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A total of 8 dishes, which came to about RM114. Very good price and the food was quite good.

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Look Yuen Restaurant
2, Tingkat Kerjasama 4,
Taman Kerjasama
14000 Penang, Malaysia
11:00 am - 11:00 pm
Opens daily
Tel: 04-507 4785
       04-507 5560
GPS Coordinate: 5.361218,100.425875

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Sunday, May 19, 2013

Roast Pork recipe by Mity Visionz

This is my facebook buddy Mity Visionz's roast pork recipe. Thanks Mity. He is a member of a few Facebook food groups. You can find him here, here and here.

In his own words:
#1
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I first came across this convection oven in the early 90s in some TV commercials and just left it as it is as just another gimmicky gadget. It wasn't until 2003 during one of my visits to my friend's home and he did a pork roast for dinner and I was amazed with the results. Immediately after, I bought, it lasted till today and I'm still having lots of fun. You can also use it for baking, cooking, frying with excellent results.

#2
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Shows the temperature settings/method of cooking... from THAW, WASH, WARM, REHEAT, BAKE, ROAST, FRY AND GRILL AND A 60 minute timer.

#3
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Picture3 and 4. Shows the type of cut for your pork roast... pork shoulder, belly, leg shank or knuckle are all suitable for roasting. Fresh pork is best, and if it is frozen, make sure it thaws out well before roasting.

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Picture 5. I used just your normal table salt for roasting. After all, it is going to be thrown out when the roasting is done. You can use whatever salt you fancy.

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Picture 6 and 7. Once you have cleaned and paper towel dry your pork cut, place it in the oven skin side upwards and sprinkle heaps of table salt all over the skin and start roasting. Picture 7 gives you an idea of the amount of salt needed just before roasting.

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Picture 8. Start your engine... not quite as in this case, set your timer to max and setting to GRILL/250 degrees C and switch on and let the fun begins.... from here, it's just a waiting game..... What you do is up to your imaginations but look at picture 9, this what I'll do...

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Picture 9. I bring out a red wine from my collection and enjoy while the time takes care of the roasting. For that 3.6 kilo of pork, it takes 130 minutes from start to finish, so I have plenty of time to savour my tipple. May I suggest you play a game of mahjong, watch TV/DVD, play compu games, karaoke, surf the net, etc but whatever you do, make sure you are avalaible to turn the timer for extra time to finish your roasting.

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Picture 10. Once the roasting is done, make sure you lift off the lid, to prevent condensation as the air cools down and ended up with a roast with soggy skin. This picture shows what you'll see before removing the salt crust.

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Picture 11. Remove the salt crust by brushing it off, remove as much salt as possible. Let it rest for 30 minutes before carving or chopping up. If you carve straight away, all the natural juices will drain out and end up with a dry and tough chunk of meat

#12
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Picture 12, 13 and 14. Shows the carved roast pork. Leg shank, shoulder pork, you carve with a carving knife, I used a bread knife ( one with serrated blade to cut into the crispy skin ) For pork belly, just use a cleaver to chop into bite size. To serve, you can use hoisin sauce or make your own sauce, anything similar for char siew marinate and reduce over a low heat.

Mity's Food Note:

The posted method is for a plain pork roast... simple and easy for dummies and lazy-bones. For those who are more adventurous, you can move on to the more fanciful methods. For pork belly... you can roast it is, or you can dice the meat portion two third deep lengthwise and across. This is to increase the surface area of the pork for the marinate to permeate.


Marinate them with any combination of these condiments.... hoisin sauce, white/black pepper powder, five spice powder, dark and/or light soya sauce, honey, lemon grass powder, table salt, white/brown sugar, lemon juice, sesame oil, turmeric powder, preserved bean curd, clove powder or even chili powder to cater to each and every individual taste.

Mixed them in a small bowl and smeared them evenly. You can leaved them to marinate in a bowl covered on the bench or you can start roasting immediately. Place the pork in the convection oven, skin side facing upwards, rubbed some cooking oil onto the skin or you can omit this and sprinkle table salt and begin roasting. Some people will tell you to dry the skin properly but I can assure you that is not really necessary as the first thing to evaporate when you start roasting is the water. Some folks will recommend you to score or prick the skin, rubbed vinegar on the skin or air dry them in your fridge for days, pre-boil the skin side to achieve a crispy skin. I would say, do what you want or like but just do make a point to sprinkle heaps of table salt on the skin which is all that is required. Just to recap... for a lazy fella, you don't even have to wash, just three simple steps, SALT... ROAST...REST the meat before carving/chopping for a crispy pork roast and enjoy your creation.



Saturday, May 18, 2013

Fish head curry - Hiang Kee Nibong Tebal

Fish head curry lunch in Nibong Tebal. My first time patronizing this restaurant.

Fish head curry with prawns. RM61
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It's the type heavily dependent on curry powder. Really not my type as I prefer those made from scratch.


RM61 for this pot is rather pricey too IMO.
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Hiang Kee restoran
Jalan Tiong,
Nibong Tebal
GPS coordinate: 5.169266,100.474809


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Thursday, May 16, 2013

Woo Pin Fish head noodle - Tmn Desa

Fish head noodle at Woo Pin restaurant, Taman Desa, Kuala Lumpur.

Fish head noodle. RM8.00
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As usual, non fried fish and no milk. Freshness and taste were just so so. I wouldn't travel or wait for more than ten minutes for something like this. My favorite is still this one.

I have also tried Woo Pin fish head noodles in the Menjalara branch and Seri Kembangan branch. The former was the worst and the latter, slightly better.

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The menu. View it large here.
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Prices and business hours. Closed on Monday.
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Address:
Woo Pin Fish Head Noodle
Jalan 1/109F, Taman Danau Desa,
Kuala Lumpur
GPS: 3.09832, 101.686503
Tel: 012-201 3148


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