Bribing with Cookies

I cannot believe it! Tomorrow is the last day of the Chinese Lunar calendar! I am going to leave for my dearest hometown wee early tomorrow morning along with aunty and cousins, and I can’t wait. Though counting up to tomorrow have been anxious, then turn to stress, then turn to excitement and then now anticipation. I can’t wait to drink my Pho Pho’s heart-stopping duck soup and wrap pieces after pieces after pieces after pieces of lettuce around my all-time-favourite Pho Pho’s jiu hu char. I can't wait to toss the Yee Sang with everyone up so high half of it end up on the table. I can’t wait to casually walk into my Lai Ma’s house again and mention casually that I haven’t had lunch, I hope the same trick works again, but then again, I don’t need a trick to have my Lai Ma pushing food to me. Moreover this year I am armed with New Year cookies for her as well! Hah! It does sound like I am bringing a container of cookies in exchange for a mouth-watering feast, I would say this is such a good deal, agree?

I have baked more goodies after my initial kick-off Chinese New Year baking and finally chosen to remake Green Pea cookies in batches for giveaways because it was oh-so-tasty and not too tedious to make. I mentioned that Peanut cookies seemed like a new cookie for Chinese New Year but oh boy was I wrong, Lily reminisced making these with her grandmother, only that the original called for lard! I stand corrected but I might try again to say these Green Pea cookies should be newer in generation, as I could not recall it before the appearance of Peanut cookies during Chinese New Year, and some even claimed that it was a variation of the traditional Peanut cookies. Correct me if I am wrong again! I do not know what the Green Pea cookies represent in Chinese in comparison to other more obvious cookies, if anyone does know, do let me know too!

As for now, pardon the short post, I need to get ready, pack my bag and head north to celebrate in gluttony. By the way, Gong Xi Fa Cai!

Green Pea Cookies

When I made my first batch, I found that it was too sweet, and so I went about researching on more recipes around the wonderful blogosphere and came about to my own measurement below. Also, on the first time I bought the green peas, it was the Jusco selection packet, that comes in 180g and it seem the green peas do look slightly smaller than the usual snack ones. The cookie came out so fragrant, I bought the same packets for my subsequent bakes! Note that these came salted so I omit the salt in the recipe. Also make sure you grind the green pea fine enough for the melt-in-mouth cookies. Similarly to the Peanut cookies, you should add the oil bit by bit until the dough comes together. This time I was a bit lazy and skipped the egg glazing steps, thus my cookies look pale but it still taste oh-so-good. This time I also learnt from the Peanut cookies bakes and used 1 teaspoon to shape my cookies and it came out just the right size to pop into the mouth.

180g ground green pea cookies
180g all-purpose flour (sifted)
80g icing sugar
80 - 100g oil
1/4 tsp salt (omit if green peas are salted)

1 egg lightly beaten for glaze (optional)

Mix the ground green peas, sifted flour, icing sugar and salt (if using) together till well combined
Slowly add in the oil and mix till a pliable dough is formed
Shape them into balls or use a 1 teaspoon to shape it, and then line it on a tray
Brush egg wash on top of each cookie (optional)
Bake at 180C for 15-20 minutes

Make approximately 84 cookies

Finally, Initially

Way long ago initially, I wanted to blog about my gastronomic adventure in Japan I haven’t. Then initially I wanted to do a roundup of the blog for 2008, and that did not happen either. Than it reminds me that initially I wanted to make many things for 1984 and friends’ Christmas Eve party but that did not happen either, though I did manage to make hummus and cupcakes, blog entry to follow, wish I hope would indeed happen on day. So all that initially aside, they have to wait, as I am going to make way for a more appropriate post at hand – Chinese New year bakes, which I had way way long ago initially, I’m talking about few years back here, wanted to bake which now I finally did!

To me the new year has yet to actually start, due to the impending Chinese New Year, it still feel like I am in the counting down mode to wrap up the year-has-been, please tell me I am not the only one, at least not the only Chinese. At first CNY still seemed pretty far away to me, but when I started to plan out some CNY bakes, it dawned onto me that it was only about 2 weeks away. Ah, so much to do, rather so much to bake yet so little time.

Anyway, what brought me into finally baking cookies for this important Chinese festival? That question brings to the story of a dear friend, M. She messaged me one day on a link to a mixer which she was contemplating to purchase in order to do some CNY baking; she chose to ask me because she knew I was a sort-of-baking-and-cooking aficionado, which then renewed the interest in me. I have always, wanted to bake for CNY but have not kick my lazy butt hard enough to really do it as because (insert overused excuses here) so this time thanks to M, I seized the opportunity and proposed to her to have a baking session together! Aha, that would bring this lazy tham jiak to really stick to the plan; she has a baking date to stick to!

So fast forward to the following weekend, I was lugging two big bags of ka-chang (Cantonese dialect’s multi-purpose word for utensils/equipments/anything that you use to do something), to M’s home and then we got started on our project. There were two bakes that day as each of us chose one recipe to attempt.

M chose her many-attempts-since-last-year Dragon Cookies, which she had not yet manage to achieve her ultimate one, which were supposed to be creamy , slightly soft, melt in your mouth yet having a bit of a crunch on first bite kind, if I understood her correctly. I can’t help but to mention here that the batch she baked the day before which she added banana essence due to one recipe which called for it, and a word of advice from both of us here, do not attempt to put banana essence in your Dragon Cookies! It is not a banana cookie, end of explanation. I guess I was her lucky star as finally, that very day that I am there with her baking the cookies she finally achieved her ultimate Dragon Cookie!

M’s Ultimate Dragon Cookies

Note that for this recipe, you would need a cookie press to shape it. Also M had noted that she had tried before with plastic press which has less desirable results especially if the dough is not soft enough, therefore she prefer the metal one that she is using now.

One important thing to understand about making these cookies is the balance between the baking time and the oven temperature. Our first batch was slightly over-baked and really puffed up. After tasting we found that it had a texture of similarity to kuih bangkit, where we even joked we had made a fusion of them, but ah that is not what we want for the ultimate Dragon Cookies, do we? So for the next batch we decided to bake in shorter time, about 10 minutes, and it came out perfect! The next next batch was slightly under-baked though, where we need to put in for few minutes more. Take note that we had the oven on slightly higher temperature due to its nature. Therefore we can only conclude that, the secret here in making the ultimate dragon cookies is to find the balance of time and temperature, also good recipe is a must, we would not want another banana essence case do we? Just remember that the cookies are suppose to be pale white even after baked. Good luck in trying, M tried since last year, so be like her, don’t give up! Also, we are now giving you a tried and true recipe below, so I bet it would save you at least a year, no?

150g butter (room temperature)
150g icing sugar
2 egg yolks
1 egg white
350g corn flour
30g milk powder
60g plain flour

Beat butter, icing sugar, egg yolks and egg white until creamy
Sift flour and milk powder together
Add flour mixture to the batter and mix till fully incorporated
Fill batter into cookie press and press out a line and then shape it (M shaped to S which to me is a sleeping Dragon, there are other who made a flying Dragon - curly long line)on a baking tray
Bake at 160-180C for 10-15 mins

Yields 120 cookies

As for me, I chose to make Peanut Cookies, which not too long ago, I would say about maybe 10 years back that in Malaysia here, it became a must-have for Chinese New Year. If anyone new since when these cookies got into the list please let me know. As a peanut fan myself, I just had to make it, even though I knew it is not going to be easy, as we would first need to dry fry the peanuts patiently and then remove the skins patiently. Preparation is bit tedious, some experience on how the dough should be like would be good, but other than that it is a fairly simple recipe, calling for minimal ingredients.

Peanut Cookies
Adapted from Do What I Like

First dry fry the peanuts over medium heat, remember to stir it religiously. Do not try to take shortcut by frying over high heat as it would result in the peanuts got burnt pretty quickly on the outside but has yet to fully cook on the inside. Then you have to take de-skin them, I do this by rubbing them against a basket, this would also need some work if you have not mastered the skill which enables you to do this in a jiffy. After that the peanuts is ready to be grind till fine.

But simple as the recipe may seem, it also requires some experience in understanding the dough. I added in all the oil and still found my mixture on the dry side but I tried by pressing them together and mould it into a 1/2 tablespoon for shape and it did work, but later noted to self that it seem a bit too big and might use a smaller one next round. But if you want an easier task where you can roll them into balls, you might need more oil to form the dough first. After researching and reading other’s experiences, it seemed that the quantity of oil needed depended also on how oily your peanuts were naturally. Therefore, slowly add in the oil until the dough is able to mould when pressed, or slightly more oil if you need to roll and shape them. These cookies came out with the melt-in-the-mouth texture, with some crunch due to the added chopped peanuts (I crushed them with a rolling pin; before that I tried to smash them against the counter which resulted in them flying everywhere, sorry M). I gave some to Q to try which she said that it tasted rich (even when I did not put enough oil) and she even asked if I have added peanut butter, ah, so it means I have achieved the creamy texture as well. Overall this is a good recipe, if you want full creamy kind then you might want to omit the chopped peanuts, and also remember to take note on the oil ratio.

200g ground peanut
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g crushed peanuts
100g-150g peanut oil/corn oil

Egg wash:1 egg yolk lightly beaten with 1 tsp water

Put all the peanuts into a wok and dry fry over low heat till crunchy
Remove the skin then grind till fineSieve flour and baking powder together
Mix the flour mixture, ground peanut powder, icing sugar and salt together till well combined
Add in the crushed peanuts and mix well (if you are using)
Slowly add in the peanut oil and mix till a pliable dough is formed (see note above
Shape them into balls or like use a 1/2 tablespoon to shape it, and then line it on a tray
Brush egg wash on top of each cookie
Bake at 165C for 15-20 minutes or till golden brown

Yields 35 cookies (for the 1/2 tablespoon size)

I would say the project has been quite successful for Peanut Cookies first attempt and the achievement of the ultimate Dragon Cookies. I am even contemplating to do second round of Peanut Cookies with some tweaks that I have learnt, oh well, we shall see if this lazy tham jiak will get around to that (psst, which might be next CNY!). Still, I think I deserved a pat on the head for finally meeting one of my initially-s, that is baking for CNY! Not to forget one pat for M as well for her perseverance!

Menu for Hope V

Menu for hope is once again back! What is it, you ask? Well, quoting from Chez Pim:

Menu for Hope is an annual fundraising campaign hosted by me and a revolving group of food bloggers around the world. Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born. The campaign has since become a yearly affair, raising funds to support worthy causes worldwide. In 2007, Menu for Hope raised nearly $100K to help the UN World Food Programme feed the hungry.

Each December, food bloggers from all over the world join the campaign by offering a delectable array of food-related prizes for the Menu for Hope raffle. Anyone – and that means you too - can buy raffle tickets to bid on these prizes. For every $10 donated, you earn one virtual raffle ticket to bid on a prize of their choice. At the end of the two-week campaign, the raffle tickets are drawn and the results announced on Chez Pim.

This year Menu for Hope V will be from 15th December to 24th December 2008, so please do not miss this opportunity to donate and maybe get a prize for that. We have our very own dear Malaysian food blogger Babe in the City KL, which did her pledge of prize here! Head on to her site to see if the prize interest you or you can choose from the master list of great prizes at here.

Please join all of us to help UN World Food Programme feed the hungry!

Another Yummy Goodness

Did I ever mention before my love for Jamie Oliver? I have not? Psst, don’t tell J, yes I heart Jamie Oliver like how many other food bloggers as well. Who wouldn’t? He is charming, funny, kitchen savvy and with a big heart to boot. He was after all the man behind the Fifteen restaurant and the campaign against processed food in UK. But I fell in love with him way before that of course; he had me at Naked Chef. Seriously, he did. I have watched his series from television old and new diligently, ask Y she would know (she even used to ask me why and when I am going to make those wonderful things that Jamie made for her). Then later I downloaded some of his series out of desperation and the latest ones had me watching from youtube! I had even contemplated to join Fifteen before, I even wrote in and asked but too bad, the rule is that you must be a citizen of UK to be eligible. I was devastated thereafter, alright I am a bit whee overdramatic here, but I was pretty disappointed though. That is how much I love him.

Anyway, remember my previous post on my advocate on healthy breakfast? Alright, you know where I am heading here, oh-oh Granola Version 2.0. Well nearly, but no. You see, I did had my heart set to improve my version 1.0 to maybe 1.1 or so, yes I have a bit of geek streak in me, after all I work in an IT industry (though I wished it was food industry hah), because I have two new ingredients at hand that would work brilliantly in my granola. My mum went to Hatyai a couple of weeks ago and asked me do I want some cashew nuts, my eyes glimmered instantly, oh yes I do, please bring me some, raw please. My mum was confused when I said I wanted raw, she thought I wanted non flavoured roasted kind, I had to explain, no I want raw, whitish and uncooked kind, she thought I was mad. But luckily I got the message across and she lugged back that packet of gem for me. She also asked if there is anything else that I would want, oh yes I do, dried fruits please, any dried fruits in season will do when she asked and she brought back dried mangoes for along with her supposedly dried bananas which turn out to be banana chips (please pardon my mum, she is not really culinary incline) but that aside, I am so set to make my granola tropical! But alas, I did not manage because there were some technical difficulties (which were just a posh way to say I had a problem) in getting access to my oven, thus the plan deferred. Then I remembered that there was something called muesli, a non-bake sister of granola. Ah-hah! Making muesli would also be like killing two birds with one stone as a faithful reader commented at not being able to make my granola for not having an oven, so no more excuses for ya!

I did some search for the recipe of muesli and voila, I found it at, yes you guess it, Jamie Oliver’s site! This recipe is actually Jamie’s version of Bircher muesli which he named Pukkolla, oh yes he is cute that way, which includes with mixing your own muesli and then soaking it and adding in good stuffs before eating. Just head on to the forum to get his original recipe or you can see my version below. I made my version of Jamie’s Pukkolla which was his version of Bircher muesli. Oh no is this the geek side of me or the crazy side? Anyway, version to version, mine came out so good I am happy with it! I am sticking to the name Pukkolla as it is kind of cool (hope Jamie don't mine), with my running versions yet again! Ah, so geek.

Pukkolla My Version 1.0

Jamie as always advocating ease and rustic kind of cooking, his recipe was in handfuls, just grab and mix kind. I wanted to do that just to feel rustic ha-ha, but the inner female side of me emerged and I just had to measure my things, but don’t worry as I go roughly by cups and not by weight, else you can also convert all the cups to handfuls if you want to be rustic like Jamie. I also had kind of halved Jamie’s recipe as I really do not know what to do if with so much muesli at one time where I am the only one eating it, I also do not want to open my new pack of rolled oats just yet, so feel free to double it. Since I did not have bran on hand, and had the goodness of freshly ground flaxseed with me, I substituted them. Also in Jamie's show, he smashed his nuts in a tea towel, leaving bits of different sizes, which give this mixture an extra depth!

4 cups organic rolled oats
1 cup ground flaxseed
1/2 cup chopped dried mango
1/2 cup sultanas/raisins
1/2 cup crushed almonds
1/2 cup crushed cashew nuts

Dump everything into a very large bowl, use your hand (so we are getting rustic here anyway) and mix everything well together.
Pour into an airtight container and store till when needed

The night before your breakfast:
Scoop half cup of your muesli mix into a bowl or container
Pour in about half cup of yogurt, or just enough to cover
Let soak overnight in the refrigerator

After a good night sleep, on next day for breakfast:
Remove bowl or container from the refrigerator
If you found it too thick, which I did, loosen with another roughly quarter cup of milk
Tuck in and enjoy

After that give yourself a pat on the head for having a wholesome breakfast and for listening to Tham Jiak!

Edited on 18th December 2008

Breakfast Version 1.0

This month had been eventful; I had a week long trip in Japan and took so many pictures I have yet to really process it. Also, catching up on work after a long break is definitely no easy feat, it took me half a day just to clear my inbox! Somehow though, I manage to finally kick start my baking adventures this weekend. It was not easy as everything is not at hand and I have to dig it out, clean it and start using it. But oh boy, was it worth it.

Since I have started into a healthy regime of sort, I have been looking out for interesting healthy food options. Contrary to the popular believe, I actually found that food which is good for you do taste good as well. Just like the Lui Cha that I mentioned before, all goodness pack into a bowl with plethora of taste and textures, I found another love in muesli.

Muesli stirred into plain fresh yogurt is an absolute heaven to start your day with. This was what I had frequently at work for breakfast, and as expected, I had mixed responses from fellow colleagues. Some do not even recognize what I am having, some cheered me for my good healthy choice while some salute me for being able to stomach it. Well I do agree that muesli is not exactly a normal breakfast fare for Malaysians, where we consume in abundance breakfasts like Nasi Lemak, Roti Canai, roti bakar (toast bread) with eggs, Wan Tan Mee (dried soy sauce noodles) and so on. With such indulging choices for breakfasts here, it is no wondered nobody ventured out further than that.

Of course we also do consume cereals and fresh milk at home apart from the usual bread with kaya, thanks to the heavy advertising by the giants bout 10 years ago but the idea of muesli and yogurt is still lost to many. For me, I thank the wonderful world of food blogging for introducing me to this seriously good, taste and health wise, food. It was also superbly convenient to have whenever you need a fulfilling breakfast or a quick healthy snack.

Ever since I have been consuming packaged muesli, I have been in awe of those who make their own mueslis or granolas. Ok wait, what is the difference between them? I am quite confused at first but from a quick read in Wiki here and here, I conclude that muesli are simply mixed grains, nuts and fruits while granola is a baked version of them. Correct me if I am wrong here, but anyhow, they both serves pretty much the same to me, crunchy goodness of oats, nuts and fruits all in one.

The batch of granola I made was crunchy and fragrant; as expected. Just like many bloggers have mentioned, after you make your own, you find that it is so easy and tasted so good, why would one ever go back to buy packaged one? So if you are one like me who found love in muesli or granola, do try to make one at home or if you are one who have yet to understand its delicious goodness, try it and be converted!

Granola (Version 1.0)

I had used recipes from various bloggers as guidelines to come up with my own version. Thanks to my limited supplies, I was just planning to try out so I did not splurge much on fruits and nut, I made a really simple version of granola. You would notice that halfway through I stirred in ground flaxseed, this is because I totally forgot about until the granola had started baking in the oven, and I had to ground my whole flaxseed then before I can use it. This is my currently working version where I would continue to refine and innovate to come out with an ultimate granola!

1 ½ cups rolled oats
½ cup raisins
½ cup chopped almond
3 tbsp honey
1 tbsp neutral oil
2 tbsp water
½ cup ground flaxseed

Mix all the dry ingredients together – oats, raisins and chopped almond.
Pour the dry ingredients onto prepared parchment paper on a tray.
Mix the honey, water and oil and then slowly stir into the mixture bit by bit.
Mix very well until everything is a bit moist and clumps together a bit.
Roast in the oven at 200°C for 30 minutes. Stir it about every ten minutes.
Halfway through, stir in ½ cup of ground flaxseed for good measure!
When done, take it out and let completely cool before storing in airtight container.

Tip: serve ½ cup of granola stir into 1 cup of yogurt or milk or soy milk of your choice.

Update: Today while munching on my granola I found that some of my raisins were actually burnt, so I would advice to add in raisins maybe halfway through the baking.

Western Food Nostalgia

I remembered that when I was young, the word ‘western food’ is a luxury itself. Just a note though for that tender age, my meaning of western food covers every other food that is not Asian, may not be accurate in terms of culinary but bear with this little kid alright. So my sister and I always pester for the luxurious western food, much to the chagrin of my parents, especially my daddy who if you give him a table spread with Chinese dishes, he is a happy man. So when can we ever get to eat luxuriously? Only on special occasions like mother’s day (a very good reason to celebrate for our mummy, ah, even when young we were smart enough to make it as if the reason is for my mummy and not our tummy). Our ‘western’ feast would usually be at Panorama, Taiping one and only famous ‘western’ restaurant, at that time. Our version of ‘western food’ mainly consists of fish and chips, chicken chop (I have to admit this restaurant makes a really good one) and mushroom soup, thanks to the limited choices in the menu.

Then one day my ingenious dad thought of a place to bring us to, when our whining for ‘western food’ got over to his head, that is a Chinese, yes noted Chinese hawker restaurant, that has a stall that served ‘western food’ and another stall serving Chinese food – char kuey teow,. So then, if ever we need to satisfy our cravings, our parents can savour the char kuey teow while sis and I have our chicken chop and fish and chips. How’s that? Later on, my dad took us to another western food stall at hawker center (a famous hawker eatery in Taiping with various stalls), where he claim that the cook is from Panorama itself, that came out to open his own business, a friend of my dad (did I mention that almost everyone in Taiping is his friend?). We were so happy to be able to enjoy Panorama western food there, not because it is cheaper by margin (that is for my dad to be happy about), but because it means more frequency of this treat for us while there are so many other stalls for my parents to choose from!

So after I came over to KL, that is how generally the story of my life would lead to, if you are a regular reader you would notice, I too would look out for ‘western food’. But of course in the meantime, I found out that there is much more to fish and chips or chicken chop or mushroom soup, but somehow I feel I would need a quick fix at some Chinese restaurant for ‘western food’. After 4 years of searching from KL to PJ (after moving over), I finally found the place, thanks to my dear J who introduce the place to me, at the heart of PJ itself, just a stone’s throw away from our place, SS3 western food, oh yes, the stall even name itself western food.


This place brings me back the reminiscence of those days I had western food with my family on a ‘normal’ day. Even the old-style tomato and chili ketchup here reminds me of the good ol’ days – the squeeze bottle style.


Once seated, you will be served promptly with a basket of generously buttered garlic bread. Naturally I ordered mushroom soup as a starter. This version of can-mushroom-soup style has some extra mushrooms chunks in it for some toothy feel and light enough without tasting watered down. It is also especially good to dunk in your bread into this one. These pair are entertaining enough while waiting for your main dish.


Then for J, being a big eater that he is, he would always order the mixed grill, consisting of fried fish, sausage, grilled lamb and chicken chop, serve with fried, mixed vegetables (diced corn, peas and carrot) and some sliced cucumber and tomatoes plus lettuce. This would certainly satisfy a ravenous boy while enough for me to pick on too.


For me, I would usually go for fish, now since older and had tasted better real fish and chips elsewhere, I seldom order it anymore, and thus I ordered the fish fillet in special sauce. It is actually dory fish fillet doused in some white sauce that I can’t really make out the ingredients, but I remembered that it was ok. It was also served with the same side dishes as the mixed grill.


I had also tried a few other dishes here (I don’t know where the other pictures have gone, I vividly remembering taking so many times, J even questioned me what were the differences, ha-ha), but anyway, I recalled that the chicken chop with garlic sauce was good but the grilled salmon was not that good as it was not that fresh, and the beef stew which I tried once was not bad, but I always somehow goes back to mushroom soup (for old time’s sake).

Come to think of it, it has been sometime since I revisit this good ol’ place, time for me to pester J for my ‘luxurious western food’, but this one I would not need an excuse of a special occasion or choices of Chinese food!

Restaurant Hup Soon
Jalan SS 3/29
47300 PJ
Jalan 3/29, SS3 Kelana Jaya
47300 Petaling Jaya, Selangor
4:30pm - late. Close on Tuesdays.
3°5'43"N 101°36'40"E

New Adventures and Tastes

Recently after acquiring our long dreamt of 4X4 pickup truck, J and I had been pretty adventurous with it. We took it for the first off road, climbing over ‘mini hills’ at Pulau Indah. Indeed our first experiencing engaging 4 wheels was exhilarating, there some even said they have never engage in 4 wheels despite owning one for quite some time. After that, we went in search of something different and found ourselves going to the waterfalls! Oh yeah, our pickup went on its first crossing over a river, albeit a shallow and small one, but then again, it is just so cool. We had so much fun! We even wash our truck on the river itself, thanks to J’s ingenious idea, though later on we found there were no difference after the wash as the river water leaves some residues. Regardless, J and I had a lot of fun with it, and we definitely believe there is more to come.

Anyway, after the adventurous waterfall ride, we along with a group of friends went to a special BBQ restaurant located at the foot of Bukit Tinggi on our way home. It is pretty special as there are a few dishes that we cannot (or I have yet to discover, would appreciate if you can introduce me if you know any) get in Klang Valley.

Upon reaching there, our friend C (a great photographer which I found valuable in teaching me photography tricks and a tham jiak kaki to boot, I sense many more food adventures to come), who recommended this place with ‘must-eat-dishes went to the toilet, so while waiting we decided to order some drinks first. A big old wooden board written with boldly with ‘BBQ Juice’ caught my eye, so I enquired the lady who is there to take our order on what it is. She said it is their in house special blended juices of pineapple and carrot, no sugar added she stressed. So we all ordered one each, no ice and it came thickly blended, sweet despite no added sugar and surprisingly suitable, worth every ringgit of the RM5, but I wished it has a little bit more, as we finished off even before our meal ended.

Picture courtesy of C

When we just started enjoying the juice, our toilet friend came back and started ordering the out of his experience. Just hearing his orders made me the more curious and the more tham jiak to try it soon. So first came a plate full of huge green chillies. Oh yeah, big crunchy chillies, lightly doused in dark sauces, gentle blend of soy sauce, oyster sauce and whatever Chinese dark sauce you can think of (this is my excuse for not able to make out the ‘special’ sauce. This dish was certainly a joy to bite into and don’t worry, the cook had ensure every single seed have been scrapped out, thus leaving the flavourful skin for us to enjoy without having to reach for water, mind you especially when our special edition juices is in limited portion.

Picture courtesy of C

Then came the highly expected tower steam seafood, where you have medleys of clams, crabs, mussels and prawns that are steaming atop a tower like steaming pot. The seafood were just steamed freshly without much flavouring, for us to enjoy the goodness of fresh seafood, though sadly it was not that fresh (i am sorry, but the Chinese food critic side of me is kicking in), thus not as sweet and flavourful as it could have been. J the sole critic of this blog also mentioned that this dish does need some flavour, and i knew the lacking is the sweet freshness of it, but what do we expect from the foot of a hill?


But this dish is still much worth the try, as it is certainly a fresh way to eat seafood, i would say the best way if you want to ask a Chinese, to fully appreciate the taste of sea. On top of this, the dish is not all that, it has something hidden. Underneath the tower, the pot is actually collecting all the steam juices from the seafood, and when it has enough, the cook came and took it away and then came back with, voila, seafood soup. Yum, this i have to give the thumbs up as it is flavourful with seafood juices along with vegetables and mushrooms, though a tad salty after you drink quite a bit but a wonderful match with white rice!


Besides, C also ordered ‘shut san fei wu’, if reminded me of a Chinese drama that I used to watch, and in my mean I am picturing some snowy mountain far far away. Then the dish came and cure my wild imagination, it is actually salt crusted fish stuffed with garlics, green chilli, onions and chestnuts, barbequed to perfection, then serve with the crust open as if to show that it is flying. I would give thumbs up to presentation and taste for this one. It also reminded me of one of my favourite dish in Bangkok, similar in cooking style but stuffed instead with Thai cuisine must have, the lemongrass. This one also become my favourite of the lot instantly, J even start questioning whether I can make this at home, then my imagination started again with me using LOTS of flour, some water and LOTS of salt to just cover the fish and then set up bbq set to cook to perfection, so I look at him squarely and said no. Guess we had to make another visit to eat this again.


Also not to forget, i had to mention that the decoration here is pretty unique as well. They hangs various style and brand of umbrellas at the ceiling and then line their wall with shelves that is filled with empty wine bottles. C said the corkage her for wine is free, but you have to leave the bottle for the owner to put it up for deco, it would be novel indeed to have yours immortalize here. Maybe the next time we visit, we can bring some wine.


Judging from our upcoming activities to fill for our truck, the next visit to this place is not too far away, ah so tham jiak is contented for now.

Bukit Tinggi BBQ on Wikimapia

Bitter Come Back

Psst, has it been more than a month? Oh it is? Oh gosh, what excuse do would I have this time? What, none that could be sufficient you say? What bout it is the holidays? No? What bout it is the Olympic times? No? What bout it is my birthday? Phew, so that is reason enough? I nearly thought it would not and that would have greatly disappointed me.

So yeah, it’s the time of the year again, where as I mentioned just last year, would be time where families and friends get together with me to catch up and help me say good bye to tears and happiness of the past year and hello to more life to come. I have so much up my sleeves, life to live, goals to achieve and dreams to chase. First I have to have it all planned. Time and life seem to slip past me in tiptoes.

Recently J and I had finally ventured out again to a new eatery which we meant to try everytime we drove pass it but never did. Yes it is so near to where we live and besides, the name of the shop is does pick on one’s curiosity. It is called ‘Fu Kua Restaurant’ which means ‘Bittergourd Restaurant’ and yes, the notorious bitter vegetable that half the population love and the other loathe.

I still remember well on how my love affair with fu kua (bittergourd) started. Once my Ah Ma learnt this new dish, fried egg with bittergourd (chow fu kua tan) from a relative, she started to make it frequently whenever she got her hands on fu kua. It is like the style of your regular omelettewith onions, but sans onions and with fu kua sliced really thin (and amazingly uniformed, if you know my Ah Ma). I. Hated. It. Yes, I did. First I shunned away from the dish entirely, then out of tham jiak-ness, I tore out bits and parts of the egg that are not attached to fu kua and eat it. Then next time when this dish came on the menu again, I did the same, where soon I started to tear of eggs that have some fu kua bits stuck to it and eventually I started to eat the fu kua with the egg. What happen? Well let’s just say I have eased myself into eating fu kua with egg. From then on, there was no turning back. I started even to eat other fu kua dishes and have ever since asked myself why have I deprived myself for so long. Of course up till now, my absolute favourite fu kua dish was still my Ah Ma’s fu kua tan, which sadly I cannot find anywhere else; maybe I should try replicating it.

Anyway, back to the fu kua restaurant. Guess what? Since the first time we tried this restaurant, it had been a love at first meal, and we have been back for four times, yes four, in the past few weeks. Why? This is because the food is yummy, and not to mention healthy and the services is quick and attentive. On all occasions they have not fail to deliver as expected. Oh ya, and the prices are reasonable too for its portions. Even J, the ever food and service critic, has given a thumb up to this place, now that is rare. It had became one of our we-will-definitely-come-back place. How can I not blog about it then? So to follow would be the galore of fu kua dishes for you from all of our occasions eating there.

This dish is our must have where we ordered at every occasion we are there, the fu kua tong (bittergourd soup). It comes with thin slices of fu kua (yes, uniformed and I am that detail) and pork slices, pork meatballs, chicken slices, ginger slices and tomatoes. I also taste that the soup base does have dried ikan bilis (anchovies).


Then the next dish was chow fu kua with taucu yu. It is a popular way that fu kua is prepared, where usually with chicken, but this one is with fish slices. Yummy as its counter part but with an extra bonus of soft meat.


We had also once ordered pork feet fu kua and was surprised by it. It is your usual stewed pork feet but this one added with the ubiquitous taucu to go with your huge slices of fu kua. Something different but I would not say the best. But beware, this one came in quite a huge portion, even when we ordered only for two.


I also could not resist ordering fu kua tan on the first occasion, but was slightly disappointed as it was not prepared my Ah Ma’s omelette style which I had been hoping for. Nevertheless, it was also good the way it is, if not better.


Then besides having meal with rice, they also have fried noodles dishes with yes, fu kua even! So we had tried both their fried tong fun (a kind of rice noodle) with fu kua and I would say it’s the usual dried style, just that it had been added with fu kua as ingredient.


But the other noodle which we had tried, fried kuey teow with fu kua and taucu was definitely different from your usual kon chao hor (fried kuey teow wet style). It was yummy and worth a try.


Before you start thinking that this restuarant has only all things fu kua, you are wrong. They do have many other Chinese dishes that does not have fu kua, some seem pretty interesting as well, so we did try a few. One which is new to us but surprisingly crunchy and delicious was the ham yu chao kai (fried chicken with salted fish). It came with chicken fried in salted fish batter and curry leaves, thus have the chicken with salty and deliciously crispy skins. A must try if you want something other than fu kua.


There was also once we ordered their chiu pai tau fu (house brand tofu) which was actually your usual block of local tofu but this version is fried and then top with minced pork sauce.


Oh yea, to end the meal, you just must have the fu kua drink. Yes I said fu kua drink. I ordered the first time anxiously and was surprisingly blown off by the taste. Its amazing. But do remember to first stir the honey at the bottom thoroughly to mix with your fu kua before drinking else it would be bitterly tasteless (if there is such thing). there is also a dried sour plum inside with the drink. It is a really special concoction that has me ordering every time I’m there.


Go on and be adventurous, and try this fu kua restaurant. Even a friend of mine, who was not that into fu kua, told me she found the dishes here to her liking. The place here prepared the fu kua in style that is not really bitter, most likely they have it soaked several times as how my Ah Ma had told me she does to take away some bitterness.

So there you have it, a seriously bitter post which is actually about something really delicious

Fu Kua Restaurant
Unit 19,
Jalan SS23/15,
Taman S.E.A.,
47400, Petaling Jaya
11am to 3pm and 5.30pm to 11pm
N3 06.931 E101 36.748

Fu Kua Restaurant Reviewed by ThamJiak