Tham Jiak means in some way "love to eat" in Hokkien. I am a Malaysian Hokkien and truly love to eat.

Monday, December 25, 2006

Quiet Dinner for Two

Where have I been missing from Bangkok? Well, I have been catching up my lost weeks in Malaysia, relaxing and enjoying Malaysian food once more, nothing beats going out and deprive from your usual food to fully appreciate it again. It reminds me of the time I left my hometown and came to live in KL; that is when I start missing home food, Taiping-style food and appreciate it so much more every time I’m back in town. As for now, I went and visited all the food I miss since Bangkok. Don’t get me wrong though, Bangkok food is great, it excites my palate and I’m hooked to one or two of their dishes. But somehow, nothing beats home.

For now, since its Christmas time, let this be a Christmas related post then (yes, it’s an excuse on my long overdue Bangkok food post). Yesterday, just for time of giving spirit, I cooked up some simple fare for J and I to enjoy together, thus escaping the hassle to go out, with the roads jammed with cars and the restaurants jammed with hungry people.

I cooked a variation of fish curry, adapting from the trusted source Kuali, in order to fit what I had in the pantry (sounds familiar). The fish came out alright, though not as good as the Assam Fish I did before, but this one does have a lot more spicy kick with an extra personal touch to it. To accompany it, I came up with the idea of chow fan (fried rice) at the last moments. So it’s just a simple fare of chow fan with curry fish, enough to fill two happy tummies while enjoying the peace of home.


The fish turned with hidden spiciness, like how when you eat some dish, it was not spicy at first or two taste, but then when you continue on, you will feel the burning sensation in your mouth and then it is your tummy on fire. I must have put too much cili padi (bird’s eye chilli). Anyway, it was good, could have been better with okra but I did not get them during grocery shopping as they sold it in huge pack and it looks not-too-fresh. I would not be sharing the recipe as I believe it could be better, somehow lacking in something, this taught me not to mess with a recipe too much.


As for the chow fan, I did it by my simple rules of ultimate chow fan. This time, it is much simpler as it would not be a main dish itself but just an accompaniment to my fish. So I just chopped up some shallots, fried it till slightly soft, throw in finely chopped long bean (my absolute favourite in chow fan, it gives the crunch and the nutrition I might add) and fry again for a minute. Then in went the rice, fry a little and pour in the sauce, which is a mixture of dark soy sauce, soya sauce, sesame oil, pepper and water. I added a little too much water this time, resulting in a less-than-perfect chow fan which was bit sticky. For extra seasoning, I splash some fish sauce and rice wine vinegar. Then of course, an ultimate chow fan must end with egg coating, to seal up the goodness and turn up the taste a notch. Oh if you have notice, there is no garlic in present, yes I ran out of it, but I believe with it, it would have been so much more fragrant.

So there, it wraps up my Christmas dinner for two. Now on you go to enjoy your holidays, while I see would I be able to squeeze in some last minute baking and also, not to forget my Bangkok food posts to come! Cheers!

Friday, December 08, 2006

While I am Away

The internet connection was down in my hotel now. So I started writing. I guess when you stop reading you start writing, a good theory no? Well, I have yet to fully gather all the picture and information on Bangkok food, so this post would be about something else. Though it is Bangkok related, as it is about the cookie I baked for J, for his breakfasts and munchies, while I am gone, for I won’t be able to go to our daily breakfasts and to catch him out to grab some food at odd hours.

Before this, J commented that I can bake good cakes but not cookies. I protested defiantly, after all I am a baker, I bake everything well! Or so I thought I did. So I baked a batch of my Godsister’s chocolate-walnut-oat-chocolate chip cookies, which unfortunately did not turn out too well just because I so happen to ran out of baking soda, and acting smart, I added in baking powder as substitute. The cookies turn out with good texture and all but it tasted slightly off to me and definitely very off to J. Later I found out that the baking soda in the recipe serves as not only rising agent but also to counter the acidity of cocoa powder, which explains the off taste of my cookies. Turns out my plans to change J’s mind on my cookies had just backfired and now he is even more sceptical of it.

I let the issue pass, and then the news came that I have to get to Bangkok for a business trip. I just wanted to make something for him while I am gone (though I did not expect it to last the entire trip knowing him, ha-ha), then the thought of regaining his faith on my cookies came to mind too. So I decided to bake him cookies for my away-trip, that’s what I call killing two birds with one stone.

This time I finally manage to bake a batch of cookies that could erase all the doubts on my cookies-baking skills. I had my housemate eating non-stop while I keep baking batches out, which I packed it and sneak out a batch for her too. J commented that the taste was great this time but he asked, “Why was it not crunchy?”

“It is supposed to be a chewy cookie! Don’t you like it?” I exclaimed.

He nods and continued munching, but I was not satisfied with it. I asked, “Is it that you like crunchy ones?” He nods again and continued munching. Being too late, and I am to fly off in a day, I vowed to bake a super-crunchy-and-addictive cookie when I come back from Bangkok. For now, these batch of cookies will do.


Chewy Chocolate Chunks Cookies

These cookies are really great, if you are looking for the chewy kinds. It would not be too chocolatey, in the absence of cocoa powder (which is why I can use baking powder here instead of baking soda), but chocolate enough with all the chocolate chunks. And the presence of salt brings out the flavours, though my salt was a bit coarse, but once a while biting on some salt was a welcome taste through all the sweetness.

I adapted this recipe from few sources and adjusted to what I have, such as my lack of baking soda and vanilla essence plus chopping up the remaining block of chocolate that I bought for my Y’s birthday cake. The chocolate chunks turn out to be really good, so much better than chocolate chips I believe. Try it, especially when the cookies are just out of the oven with the chocolate chunks in the gooey stage (yes, I was my housemate’s partner-in-crime on eating thorough the batches), after all this is a baker’s privilege. Enjoy!

1 cup all-purpose flour
1 cup whole wheat flour
½ cup rolled oats
2 tsp baking powder
1 tsp salt
175 gram butter
½ cup white sugar
¾ cup brown sugar
1 egg
1 cup chocolate chunks (200 gram)

Preheat oven to 180C and prepare baking sheet/pan, lightly butter.
Sift together all-purpose flour, baking powder and salt.
Then whisk together with whole wheat flour and oats.
In a large bowl, cream together butter and sugars, till light and airy.
Slowly add in the flour mixture till nearly combine.
Sitr in the chocolate chunks until well distributed.
Drop by teaspoonfuls onto prepared pan.
Bake at 180C for 12-18 minutes, until lightly browned.
Remove to wire rack to cool.

Makes about 36 cookies (included baker and partner’s stolen ones)

Monday, December 04, 2006

Up North and Beyond

No I am not back in Penang, I know some are hankering for more of those food but this time think beyond that. Think flying up north and across borders.

Oh yes, now I am in Bangkok, Thailand. I am now on a business trip, where half the time is filled with food of course. Half working half eating, so you can guess that it is really tight and busy for me.

So that explains my absence and also my coming blogging hiatus. I might sneak in a post of two, depending.

Till then, excuse me while I eat my way through Bangkok.

Sunday, November 19, 2006

Ultimate Chocolate Fix

Before this, during the summer at the other side of the world, the food blogging communities had gone into the frenzy of making icy desserts which got me totally hype up and weak to my knees. After all, living in this part of the world where it is practically summer everyday, it seems so right to have my icy treats all the time. I love the local favourite is of course such as ais kacang, sai mai lou and cendol, but sometimes, some dessert are just universal, yes, that is ice cream. I believe it is one dessert that no one can say no to, besides chocolate of course.

Well, after getting bombarded with all the ice creams, gelatos, sorbets and frozen yoghurts, I nearly succumb to getting an ice cream maker. I told myself, if I found one that I can afford, I would definitely buy it. Then one day, while out with J, at a fair, I saw a tiny one on promotion and nearly bought it but in the end got against it because it cannot fit into my mini refrigerator. I was nearly devastated. Then on that week itself, J’s mum wanted to exchange some gifts from the points she collected from the credit card, and voila, J chose that ice cream maker itself for me! I was totally ecstatic.


So it came, and I excitedly tried out a few recipes. My first banana ice cream, with my own adaptations of recipes came out too hard. I wouldn’t really call it ice cream though as I made it without cream, if you’re a long time reader, I mentioned before why I usually go for alternatives. Then the next one I tried was mango ice cream (I don’t really know what type so universally I will call it ice cream even without cream), using gelatin which has better texture. Then I tried one mango frozen yoghurt, which was also not so perfect yet.

Then I came across recipes for gelatos and I got hook instantly. No cream but still rich in its way. As gelatos are uncommon here, in fact I believe I never had one before, so I must try it! I was inspired by a recipe from The Traveler’s Lunchbox, where she explained what gelato is all about and then try out three different recipes for us to gape at. I chose the recipe that she and her husband decided was best.

Now the verdict from me? It was totally utterly (pardon the pun but it was necessary) delicious! Now I would understand what the craze about gelato is all about. The texture was just right with enough richness and feel, and the taste was incredible, the ultimate chocolate fix for any sudden crave. J mention it was a little bitter, but it was because of me as I had reduced the sugar level and used really dark chocolate due to my affinity for, of course chocolate, which I overlook as a personal preference. Nevertheless, J likes it too, and I promise to come up a vanilla (his favourite flavor) gelato soon. After this gelato, I believe I would never eat another chocolate ice cream again the same way.


Chocolate Gelato
Source: The Traveler’s Lunchbox

Although I had reduced the sugar content for my own version of chocolate heaven, I believe sticking to the original quantity below would be fine and safest for all to love. Anyhow, I believe it would be good. Oh ya, since my freezer was a quite strong, I would take the chocolate out and leave it for about 5 minutes (really impatiently) and then start digging in. Now I have to make another batch.

2 ounces fine-quality bittersweet chocolate
1 1/2 cups whole milk
1 cup evaporated milk
3/4 cup + 2 tablespoons superfine granulated sugar
1 cup Dutch cocoa powder, sifted
4 large egg yolkspinch salt

Coarsely chop chocolate.
In a saucepan, bring milk, evaporated milk and half the sugar to a simmer, stirrin till the sugar dissolved.
Remove pan from heat and add the cocoa powder and chocolate, whisking till all the chocolate is melted and the mixture is smooth.
Get ready a large bowl of ice and cold water.
In a bowl, beat the yolks and remaining sugar and salt with electric mixer till thick and pale.
Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan.
Then cook the custard over moderately low heat, stirring constantly, until a thermometer registers 160°F (for me, I follow Melissa’s advice and go by instinct, watching not to let it boil)
Pour custard through a sieve into a metal bowl set in ice and cold water and cool.
Chill custard, covered until cold and preferably overnight.
Then freeze custard in an ice-cream maker.
Transfer to an airtight container and put in freezer to harden for several hours.

Yield: about 1 quart.

Sunday, November 05, 2006

Guest Post by L: Delicioso

This is another guest post from my dearest friend, which I would use as an escape for me from my own proper posting. Enjoy again on Penang food fare, but this time something of a hole in a wall, hidden even from most Penangites. It is no hawker food, but once in a while, even the most hawker food lover needs a break for some fresh style. Now let us see what L has brought us.

What’s with Mexican food? For one, I loved it to bits. And second, there’s never a joint here for Mexican till recently. Or at least, just recently, I found it. Penang isn’t just about the finding food at the usual places; it is the “Hole in the Wall” thing that appeals more to me.

So, it was a gloomy evening as my friend and I made our way on foot from Upper Penang Road to Little India. I love Little India as well. I will try blog about it in the near future as there are unanimously good banana leaf restaurants there.

As we sneaked our way through Chulia Street, we passed the Blue Diamond Inn – a backpackers place and one which serves Western and Mexican food! This isn’t the usual restaurant one would stop by for a meal, at least for me. It looks shady and ‘questionable’ but the sight of a Mexican food sign nailed outside the Inn is enough to convince us to stop by after our ‘trip’ to India.


The place was mostly young tourist lads. I wanted fajitas as I love anything with tortillas but *Pedro, a bandana clad moustache dude told me there was none. So I parted with the beef enchilada while my friend ordered chicken quesadilla.

I’m just kidding. The cook, *Pedro is obviously nicknamed by my friend and I. Heck, his picture is even on the Mexican food menu. Check that out if you are ever there. We wanted to believe that *Pedro was a runaway from Mexico after he accidentally murdered someone there. So with a glimpse a better future here, he opened his Mexican food joint here in Penang.


When he brought us our food, my friend asked if he’s from Mexico. All he did was looked at us and shook his head with cold gleaming eyes. Alright, he is obviously Malaysian who is pissed all the time. But hell, he cooks really good Mexican food.

My Beef enchilada is the best I ever had. The portion is huge. With minced beef, button mushrooms cooked in lots of spices wrapped with warm tortillas, I was struggling to finish it up. It was really delicious.


While it was the first time I tasted quesadilla, I loved it as well. Sandwiched between crisped, toasted tortillas are bits of chicken sautéed with tomatoes, capsicums, lettuce and cheese, topped with some chili sauce, it was spicy


Hey, this is probably the second to best authentic Mexican food ever here in Penang and given that *Pedro is Malaysian, he must had known what us Malaysian folks like – spicy food!

Then, it rained in between our meals. The heavy downpour ‘blessed’ our seats but we were too reluctant to move, indulging in our food. While we were dining, an older gentleman began serenading us with his ‘Kapok’ guitar. Obviously drunk, his intro to his song is 15 minutes of yapping, which he then proceeded to strum a couple of lines and went back to repeating the same words.
I loved the place! So down to earth and of course, a budget meal!

My enchilada is RM7 while my friend’s quesadilla is RM6. Don’t think there could ever be a more colorful meal – good & cheap food, dining in a backpacker’s inn, getting the feeling of being a tourist and getting entertained by a drunkard. I would definitely come back here for more action.

P/S: Mr. Drunkard is actually one hell of a guitar player. He once played in Oktoberfest, Munich. Boy, I’m sure he drinks everyday on his trip.

Blue Diamond Inn
Chulia St. Penang

Monday, October 30, 2006

Penang Food Diary: Part 3

Life has been really busy and my kitchen had been feeling pretty lonely lately, but my tummy is still filled contently. This would be my final part of Penang food endeavour, which I had held off for far too long. I hope I would be at least posting once a week from now on unlike my recent absence, for my job load is high and my weekends are spent relaxing or having fun. But I have no intentions to abandon this blog of mine, which had just celebrated its first birthday! Oh no, where is the cake? It will come, I have no doubt but when is the question. It deserves a cake (or maybe a cupcake) and a post on its own, so do look out for it. Now off you go to drool on more Penang food fare.

2.32pm
Off we head towards the outer sides of this island, where the road is long and winding, and the sea runs along the side. We stopped halfway just to have a glimpse at the sea, though not really clean and beautiful, but still we needed a breather. Cheekily, we stopped right beside this sign, which I seen for the first time and found it pretty interesting.




2.59pm
Then we head on winding around the hillsides, searching for a hill which J said have spectacular view, with lovely set up and a Thai restaurant. On the way, we passed by a huge dam, which was a good place to stop for fresh air and clean view.



3.19pm
We continue our way to find our special hill, when suddenly we saw a huge signboard saying “Fruit Farm 1km” with an arrow pointing the way. On a whim we decided to give it a visit. We drove up at a turning up a steep road for few turns, and then we found the fruit ‘stall’.


The place was packed with local fruits that are currently in season. There is also a counter which serves freshly squeezed juices and sliced fruits.



We opted to just get some local fruits, some for a friend we would be visiting later and some for us to lug home. J and I was attracted to the black (or dark red) banana, which we have never seen before in our local markets back home. We enquired and the shopkeeper explains that it is nothing special in taste but the color causes many not to plant it due to superstitution. (Here locals believe that banana tree are prone to evil, thus a black banana would certainly be much worst that its yellow counterparts). So we happily bought a bunch back home to try.



4.04pm
Off again we go in search again and finally, we found the hidden way up to Genting Hill! Yes, there is such hidden gem in Penang, which even most localites do not know. The way up was pretty steep and scary, especially for my little black car to brave, but we did nonetheless and were certainly thankful we did. The view was certainly breathtaking, the place lively with funky designs and woodwork of Thai influences.



We found that this Thai haven also offers Thai massage and reflexologies, being crazy, we decide to go for the Thai massage (we do not know what effects will it have judging we just had reflexologies few hours ago) but we came out refresh and rejuvenated. Then we sat down by the restaurant’s balcony, just a top the beautiful scene below.



The meal was alright, just like a cross between Thai food and Mamak (Indian-Muslim) style of cooking. We had green curry chicken, which was a bit water down and with slices of chicken meat which seemed like pre-cooked and then thrown into the gravy for a little while before serving. Then the salted fish green vegetable, which I suppose should be Thai but tasted deceivingly like a Malay dish I know, and lastly was the Mango Kerabu, which was totally disappointing, nothing like the authentic tangy salad but instead very sweet (I suspect liberal sprinkles of brown sugar here).



Then we ended the meal with a Thai jackfruit with chestnut dessert, which came in a really small portion, which was not too bad. It tasted real coconuty with a little sweetness from the jackfruit and chewy-crunchy jelly-covered-chestnut. Given the credit of beautiful scenery, I really enjoyed the meal.

Bukit Genting (Genting Hill)
Off the road between Teluk Kumbar and Balik Pulau
(take a left turn at the huge water storage tank)
04-8279805
11.30am – 10pm daily

6.30pm
It is time for us to go back down to Penang, I am starting to miss the hawker food again. We went straight towards Kek Lok Si, to my one-and-only-favourite laksa in town.



I do not need to describe more of this wonder bowl, which I had featured before. Beside this stall, there was another mini stall selling fried popiah, which we found crunchy and tasty from our previous trip. We had it as starters while waiting for our laksa.



Laksa Stall
Pasar Air Itam

(Kek Lok Si)

12pm-9pm

Close: Tuesday

6.54pm
J remembered I mentioned that I wanted to try out Penang version of Chee Cheong Fun, which I learnt from L’s post long ago. So he took me to a nearby hawker stalls to try it out.



Chee cheong fun, apart from a smooth, slightly chewy and soft texture, the sauce is one of the most important part of the dish. This one comes with heavy take on heh kor (a sweet thick prawn paste, usually served with assam laksa; the black sauce drizzled on my laksa up-close shot above). Heh kor taste is usually acquired, it can be smelly to some, a taste really hard to be describe other than you taste it yourself, just like rojak. The chee cheong fun was not bad and certainly something new and different, although I still prefer the Taiping-style tim cheong (sweet sauce) best.

I forgot to note down the address but it is the restaurant not too far from Kek Lok Si where there are few more with the name in numbers. This one is a corner shop with the name of a year.

8.00pm
Our last stop is not any hawker stall or any fancy restaurant, but instead J’s friend’s house. Being a gracious host, they had prepared a full course delicious home-cooked meal, Penang style for us. Our eyes bulge at the amount of food they prepared, cursing our whole day gluttony. Yet being gracious guests too, we devoured everything, even though we were already filled to the brim. But it was not too hard as the meal was fantastic.



I did not get to take much picture, as not to be rude. The picture was sneakily taken while our hosts are bringing more food from the kitchen. We had the smoked chicken, prepared specially by the lady host, which later when I asked her, she explained that the chicken was rubbed with mixes of spices and then smoked with rice and coffee beans. It was certainly the star dish of the evening; with the deep smoky flavour embed right into the bones while the meat was juicy and sweet. I can still imagine it now. Then there was the dry beef curry, with slices of daging bakar (barbequed meat) with thick curry with kerisik (pounded dry-fried grated coconut, like those in rendang). It was really addictive too. then there was the tom yam fish head, which was the huge bowl you see there, that was good and really spicy after some time. Then besides that, there was another fish dish, which was Teochew steam fish, the fish was really fresh and the simplicity of the dish brought it out. Then we also had some stir-fried vegetables to complete the meal. When we just came we chit-chat with the hosts’ son on the topic food (of course, he is a penangite after all) and he asked us what was our best meal in Penang so far, that time I answered Laksa, but after the wonderful Penang-home-cooked meal, I had to re-declare that it was the best meal I had so far in Penang! Nothing beats home-cooked meal isn’t it, and to top it off, this one is by one of the food-critics in Malaysia.

11.39pm
After the meal we had long hours of catching up and talking about everything under the sun. Finally when we leave, we have slightly digested and did not feel like a walking wate-balloon. Then J get on with the final itenary, which is of course food, this time is for kuey teow kerang (fried flat rice noodles with cockles). This one surprisingly is not made by Chinese, but from a Malay stall, that had adapted the infamous char kuey teow into a slightly wetter version with much much more of cockles.


This kuey teow dish was certainly thick with cockles taste, though I am not a fan of it but this one was certainly yummy. It was slightly spicy with loads of fresh cockles drowning the white kuey teow, which was soft and smooth. It is certainly a dish well worth the extra space in my overload tummy.


Kuey Teow Kerang Stall
Jalan Sungai Dua

12.00am
Finally when the day has ended, J and I packed into my little black car and head back home, discussing all the way about all the food we had and some extra funs we had thrown in. Definitely a trip to remember by, else my expanded waistline will remind me anyway.

Penang Food Diaries:
Part 1
Part 2

Wednesday, October 11, 2006

Penang Food Diary: Part 2

11.02 am
J and I got Jalan Penang (road) for a fix of something icy, this time it is
cendol. But it is not like the ordinary cendol we can get others places as this one apparently is Teochew style.



We ordered for a bowl and got into the restaurant, where this stall is parked right outside. This restaurant, charged extra rm0.40 if you ordered the cendol into their premise. I guess they can’t earn much judging that everyone drinks from the stall outside instead of their drinks. We obliged nonetheless as we wanted a place to sit and cool down.


The cendol came, looking ordinary, but once I tasted it, I found that it is milder in coconut taste than the usual Indian cendol and also there are more red beans. I can’t say this is the best cendol, in fact I still love the one back in PJ, still it is a cool refreshing drink to down the thirst.


Then J spied on a char kuey teow stall in restaurant and wanted to give it a try. After all we could not have the famous one at Lorong Macalister.


The plate of char kuey teow came, Penang style with huge prawns, cockles, lap cheong (Chinese sausage), fishcake, and taugeh (beansprouts). It tasted great, even better than the one we had at Kek Lok Si. So J quickly cleans out the plate.



Joo Hooi Café
475 Jalan Penang
Opens 10-7.30pm

After that, I still yearns for more icy stuff and told J about a famous ais kacang (local shaved ice dessert) nearby at the next street. Just outside the restaurant, is the junction to four famous streets in Penang. We walk over the overhead bridge, which connect all four streets, one of it leading towards Komtar (shopping mall), towards our destination.




11.31 am
Down the street from the overhead bridge, we got into Kek Seng restaurant for its famous
ais kacang. We ordered for one and it came looking really special.




It tasted great too, unlike anywhere else I get, with sweet corn, red beans, huge jelly and two dollops of ice cream. The ice cream is even freshly made, as I saw a huge sign showing they have their own-made famous durian ice cream here, which was served with the ais kacang. Indeed the ice cream tasted great and complimented the ais kacang well.



Feeling bit nibbly, we ordered the popiah (Chinese spring roll) to go along. The lady came to serve asked us whether we want to pour in the broth (first time I encountered broth for popiah) then we agreed and it was poured over the popiah. It was a little bland but the texture was not bad.

Kek Seng Coffeeshop
384 Jalan Penang

11.55am
Feeling really filled up we decided to have a little break from our eating frenzy and head over for some massage and reflexology. It is located at the same row with Joo Hooi Café, at the other end of the row of shops. Here, they offer massages and reflexology by the blinds. Nowadays, it is really popular in Malaysia, for the blinds to learn reflexology, from a school which is catered to them specially. Going to these places always makes me feel that I had helped them in a way, where they can earn their own income. I opt for the reflexology while J went for the massage. The service was great and both of us enjoyed it. I would recommend you to stop by if you ever had a chance to be around town.



Aroma Reflexology
Jalan Penang
(same row with Joo Hooi Café)

1.49pm
After an hour and half of relaxing, we are ready to eat again (surprise!). So J and I got in the car and sped off in search of Char Kuey Kak (stir fried radish cake) and Or Chien (oyster omelette). I read that the one near the Chinese school was famous so we went there and alas again, we found that the stall was not open. Then we guessed that it is only opened for dinner. So we sat down and ordered har mee (prawn noodle) instead.



The noodle was great, expectedly as har mee is another famous dish hailed from Penang itself. It came in a superbly rich prawn broth, with prawns, sliced pork, eggs and beansprouts. It was good; we eat and drank the soup dry (we would not want to count the calories here).

Opposite Penang Chinese Girl School
Jalan Gottlieb

So, feeling satiated again, J and I decided to head on to some site seeing. I just found out, thanks to J that, besides the glorious food, it turns out there are some hidden places to visit in Penang.

To be continued….

Penang Food Diaries:
Part 1
Part 3

Thursday, October 05, 2006

Penang Food Diary

I have just notice that one main reason of the scarcity of post is not just because the lack of free time, but also my own expectations from it. Every time I wanted to rush to post up something, I would in the end put it off or did not even start due to the fact that I know I would not be able to give my best. I guess its time to change my mindset a little, after all, when it comes to blogging it should be about the flexibility, the freedom to express oneself and most of all, it should be enjoyable. Of course I do enjoy writing, but sometimes I might just be too hard on myself. Enough of self-ranting and let’s get on with the food. Oh yes, I promised you my food excursion up north, didn’t I?

Morning 8.00am
Drag myself off the bed to the bathroom, wash up and dress up hastily. Got into my little black car with J and sped off northward bound. Did not have enough sleep but strangely felt seriously energized, thinking of all the food to come (the wonders of being tham-jiak).

9.25am
Finally crossed the
Penang Bridge and had arrived at food paradise. The air seems mixed with sea breeze and food smell. Now it is probably the morning sickness or it is just that I am really hungry. Finally, after just a short search, we got to our first food destination. We stopped by for the infamous Sg. Pinang Ark Thooi Mee Suah (Duck Leg with Fine Wheat Noodle). We ordered for it and after some time, it still has yet to arrive, I got agitated, went over to reorder then they told me ark thooi has just finished and they recommended me to take keh thooi (chicken drumstick) instead. Oh well, I just obliged as my stomach seems to get grumpy.


This keh thooi mee suah also came in the same broth as the famous ark thooi, which is double boiled yok choy (herbs) soup. The ingredients, I believe should be of the usual yok choy herbs such as kei chi (wolfberries), tong sum, wai san, ginseng and so forth. It was really energizing as a breakfast, and certainly fueled me with enough energy to wander around whole day in my food adventure. The mee suah deserves a mention as it was exceptionally soft and smooth, without the floury coating which can be found in commercially made mee suah, and certainly complements the yok choy broth well.


Oon Swee Hoe
Duck/Chicken Drumstick Noodle
Jalan Sungai Pinang,
10150 Penang


9.55am
After that good and hearty noodle soup, our hopes are high as we gaily drive to the next destination which was just a few streets away. We got over to get some less heart healthy stuff which the famous Penang char kuey teow (stir fried flat noodles) at the famous Lorong Macalister but alas, when we got there, the store was close. So we head on next to another killing delicacy that is the famous Penang curry mee (noodle). This one we got off the internet from
Penang Haven, which she mentioned that this stall is known as the brothers curry mee. This is because the stall, which was passed on by their father, is run by a sibling. I just had to go there to see what the fuss is all about to be able to remain reputable for two generations.

The noodle came, just like how authentic Penang curry noodle should be, with prawns, cockles, pig's blood cubes, sotong (squid) and beancurd. J tasted the noodle first and found nothing special about it (I guess he is accustomed to the KL style ones) thus he took the liberty and add huge dollops of sambal, available at the table.

After that J announced that now it was good and so I have a try at it. I love the spiciness (thanks to J) and also enjoy the extra flavours from the ingredients aforementioned. Certainly different from other curry noodles I used to have.

Brothers Curry Mee,
Lorong Seratus Tahun,
(access from Jalan Macalister)

10.24am
After sweating all over from the spicy curry noodle, we got back into the car and drove down several blocks to Lorong Bangkok (Bangkok Lane). Here, is specially taken by J as he had tried it once, following a Penang food-lover friend, as a typical Penangites, who took him there before. J swore that this stall has the best mee goreng (fried noodle) you can ever find in Malaysia. We arrived at the humble restaurant, where the mamak stall is located. J ordered for the mee goreng in
Hokkien, as the mamaks there in fact had learnt to speak this ubiquitous dialect of Penang. I was certainly impressed.

The noodle came looking redder than the usual mamak mee goreng. One bite and I am totally won over, I was never really a fan of mee gorengs of any kind, but this is certainly different. As the stall also sells mee rebus (literally boiled noodles), which comes in thick sauce (consisting of potatoes, curry, soybeans, shrimps and peanuts), which usually comes with marinated sotong, tau kwa(firm tofu) and beansprouts. Judging from the taste of the mee goreng, I can guess that they had used the mee rebus kuah (gravy) to fry the noodle. Eating it you will find sotong (which was marinated well before hand, thus extremely flavourful and without the fishy taste at all) and mashed up potatoe. It is certainly hard for me to explain how special this plate of mee goreng is, I guess the best way is for you to head on there for a try if you had the chance, I personally recommends it.

Bangkok Lane Mee Goreng
Lorong Bangkok
(Located in the coffee shop at the junction of Lorong Bangkok and Jalan Burma)

Then filled up with spicy fried noodles, I am thirsting for something refreshing, something icy. J and I got into the car and sped off once more in search for more.

To be continued….

Penang Food Diaries:
Part 2
Part 3

Thursday, September 21, 2006

Cupcakes-ful of Love


Been on a blogging hiatus and I guess there are no better reason than that I have been having fun and eating well. Oh yes, just had two weekends getaway, which the latest one have me and J on a gastronomic excursion up north, no prizes for guessing where it is. Yes you have said it, Penang the food haven of course. The place where all foodies claim to be the one place you must go to stuff your face if you are ever in Malaysia. The place where even when the Penangites themselves have long move out from their hometown, would still scuff at the every apparent mock-Penang-food they find, which are vastly available everywhere in Malaysia. I leave this now to your desires until the time I post up my honest tried and enjoyed reviews. Don’t frown yet, as I promise more than a few posts of my gastro-adventure coming soon, so bear with me for now as the focus should be on J.

Why you ask? Well, it was actually J’s birthday the past 12 days ago (so that’s the REAL reason behind the absence), and so we had been on a prolong celebration. The trip was actually meant for him, but being such a sweet guy, J went on with me to do what I love most instead, that is to EAT. Ah, such tham-jiak-ness to a point of no return. How did J put up with these? Could it be because I could churn out
his greatest weakness anytime, tempt him with many cakes, trying variations of our vices, reward him with surprises from time to time, whip up something when hunger strikes and also many of my little Chinese cookouts that I tried, reenacting my Ah Ma’s simple dishes.

Aside all these, all I know is that he is putting up his best with me and my food such as my camera frenzy, especially after I got the new one, where I need to take every picture of every food before consuming, as if it’s a ritual (does anyone out there have the same problem as me?). Sometimes he just wants to dig in straight but I had to warn him not to touch it until I take a decent shot (which takes quite a few tries) and sometimes I just had to give in and let the hungry boy down his food (especially when he is having the tham-jiak face on too). Then he also has to put up with certain degree of humiliation when I go around taking picture of people preparing food. You will sure hear more of these in my Penang-tales to come. In despites the once a while frowning, J had been a great partner in crime of my food endeavors. He had
came early in the morning to try my new bakes, bring me to breakfasts (my favourite) and try out new places (knowing well I would go into the picture-taking frenzy), search high and low for some place I read on some foodblog which I insist I must try (or die), and taking me to places he tried which was superb and he would want to share it with me. How much more wonderful can a foodie have from her partner?

Well, I would not be going into details of how J is, I guess the aforementioned of him and my tham-jiak-ness shall suffice. As for now, the cake, the one ultimately should have been the reason of this post. For J’s birthday I wanted to make something special, something different from my
1984’s cakes bake-out. So I decided to make him cupcakes adorn with letters on top to form a certain message (it shall be between us). No prize for guessing again, oh yes, I made it with chocolate and cheese. After all this two combination meant a lot to us.


Black Bottom Cupcakes with ‘Icing’ and Chocolate Love Letters
Adapted from David Lebovitz, at Leite’s Culinaria

I did some variations on the recipes, substituting chocolates with chopped Oreos that I happen to have extras on hand (ok I admit it’s a big purchase from my company’s warehouse sale). That move actually causes semi-disaster as the cheese portion overflow and was left with ugly bumps on the top of the cupcake due to the huge Oreos chunks. So I had to come up with last minute idea to cover it. I found that the cupcake was not really sweet (yes, I gobbled up one, but just because it split to half due to my clumsy hands when releasing it for the first time), as I had lessen the sugar amount in the original recipe. So I decided to sprinkle the cupcakes liberally with icing sugar till most of the ugly bumps are covered, and then adorn it with chocolate letters. When J tried it, he said it was the best (cup)cake I had ever bake (he had too) and then commented that it has frosting too! Then later I realize that he thought the cheeses was the frosting, as I had bought an inferior cream cheese instead (cause the shop I went to ran out of Philadelphia), so it was not cheesy enough to be noticeable. If I am ever to try this recipe again, I would make sure I buy good quality cheese, stick with chopped chocolates instead of Oreos, stick with the sugar ratio and would pour in the cheese right on top of the chocolate batter; instead of how I tried to spoon it in initially (you wouldn’t want to know how).

250g cream cheese
Scant 1/3 cup of granulated sugar
1 egg
60g of bittersweet chocolate, coarsely chop (which I had substitute with Oreos)

1 ½ cups all purpose flour
1 cup loosely packed light brown sugar
5 tbsps Dutch process cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup water
1/3 cup olive oil
1 tbsp white/red vinegar
1 tsp vanilla extract

50g chocolate
25g of butter

Cheese Filling:
Beat together cream cheese, sugar and egg until smooth
Stir in the chopped chocolate pieces
Set aside

Cupcakes:
Preheat oven to 175C.
Butter a 12 cup muffin tin, (or like me bake it in two batches of 6 holes muffin tin, I had a small oven remember)
In medium bowl, sift flour, cocoa powder, baking soda and salt together.
Mix in the brown sugar.
In separate bowl, combine the water, oil, vinegar and vanilla.
Make a well in the center of the dry mixture, then stir in the wet mixture, till smooth
Do not overmix
Divide batter into the muffin holes, using a spoon, pour the cheese filling into the center of each cupcake, up to the brim
Bake for 20-25 minutes, or till top are golden brown and feel springy when pressed

Frosting (less than an hour before serving a birthday boy):
Melt the extra chocolate and butter in the microwave, stir once a while
Set aside and let cool
Pour it into a piping bag, or like me a ketchup squeeze bottle
Sift icing sugar on the cupcakes generously, till fully coat the top
Squeeze out the chocolates in letters you desire onto the icing sugars

Serving:
Stick one little candle on one of the cupcakes
‘Surprise’ the birthday boy
Sing the age-old song
Demand him to make a wish first before blowing out the candle
Then make him eat at least two cupcakes
Later sneak into the kitchen and try it out yourself

Serves a birthday boy, the baker and his family (12 cupcakes)

Friday, September 08, 2006

Smile!


Let’s see. Where do I start? There is so much to tell about a friend of mine, which is extraordinary in her own way. A girl I had mentioned quite a number of times in this blog. Y is a girl of exuberance. A girl who has a sweet smile on the face at all times. If I have to sum her up in one word, smile would would be it. She is smiling when she is walking, she is smiling when she is talking and she is even smiling when she is singing. Yes, she is a girl that smiles and brings joy to whoever she is with.

I have known Y more than 10 years ago, our passionate relationship kicks off when we both found ourselves sharing the same love for basketball. Then our friendship was forged deeper when we had the same class at 14, where we formed 1984; where we had tons and tons of laughter, excitement and adventure.

Our friendship was brought to the next level as we both came to the strange world of KL together, looking for more to life after the peaceful years of schooling and good food at the haven we are in. I call it fate that we both end up in the same college and soon end up as room mate, then to condo-cum-studio-mate and till now, housemate and not to forget, also my band mate. She had always been with me in KL, so to me; she is like my family here. I know I will always have someone to look to, to confide in and to share with, in times joy or turbulence.

I wish there is more I can tell about Y, as believe me she is not as simple as that. But somehow it seems impossible to mention everything about her. I can confidently say that she had always been a great friend, who never failed to be there for me when I needed and will always still be there for me even when I don’t need it. Confusing as it may seems, but believe me, she would understand what I mean. Love you Y, and have a great year ahead as a girl with the age-of-double-number. Cheers.

Extremely ChocolateY Chocolate ‘Kou
Adapted from Molly, Orangette


I made a cake for Y, specifically with all her preferences. I forgot to mention that she is a girl of acquired taste, extremely stubborn (which means if she does not like one thing, she would not ever change her mind bout it, no matter how much you try with all sorts of variation), a bit of a traditionalist and have a strong degree of liking to chocolate (who doesn’t?), and with certain specific no-no. She does not eat anything which is too bitter (thus degrade the idea she is addicted to chocolate, lets just add that she loves sweet things too), or anything with nuts, raisins or just anything round, hard or soft or whatsoever that appears in where she thinks it should not. Basically, she loves her food plain, simple and delicious. Since she has the weakness for chocolate, I decide to go all the way out to make an extremely decadent chocolate cake, which is flourless, and of course devoid of any trace of her no-nos.

I had been attracted to this cake since the day I read it at Orangette but have yet to find the occasion for such indulgence. Now this time, Y is going to be the victim, as the result of the cake is certainly addictive. When Y and my friends bit into it, they moaned with pleasure and I am not exaggerating here. In Y's words, she mentioned that the cake does not have the texture like regular cake at all but more to like ‘kou’ (as in kuih, like a marriage between pudding and cake), thus the name I christened it.

I would also recommend to use the best chocolate you can find (for me I would certainly go for bittersweet but since it is for Y, I used Vochelle cooking chocolate instead) and also the best butter, full fat kind, oh and the freshest egg around. I said this was good but I also said it was decadent remember.

200 g best-quality chocolate (bittersweet, unless for someone like Y)
200g full fat butter
220g granulated sugar
5 eggs
1 tbsp all purpose flour

Preheat oven to 180C.
Line an 8-inch round cake pan with foil.
Finely chop the chocolate and melt it with butter in a double boiler or microwave, stirring regularly.
Add sugar to the chocolate-butter mixture, beat well and set aside to cool.
Then add in the eggs one at a time, beat well with a wooden spoon at each addition (I like this traditional way, working my arms over the batter).
Add the flour and mix well.
Pour batter into the pan and bake for 25-35 minutes (mine took quite long, I covered the top half way through to avoid burning), until the top is slightly burnt but the middle is still jiggly.
Pull the cake out immediately with the foil and let it cool.
Then slowly peel away the foil, then be strong and store it away into the refrigerator for a at least a day (Molly said its better the day after and I’m not going to compromise this).
Before serving, take it out and decorate as desire to fit for a birthday girl (in my case a huge love to sweet Y).
Then slice thinly to indulge slowly (you have been warned).


Tuesday, August 29, 2006

Beating It Stiff

I believe every cook has its challenges. Every cook has its qualms. As for me there are only two things in this culinary world that always gave me the apprehension. It is the yeast and the beat-till-stiff-peak thing. Oh yes, shamefully, as a cook, I have yet to even bake a bread myself, the thought of culturing a colony of yeast and then kneading them together and then hoping they would multiply and make your dough grow fat, seem so daunting, impossible even. But then, yesterday I had just overcome the other one of my culinary shortcomings, though not without some glitches. Before this, I had failed before in my attempt unknowingly, when I baked the birthday cake for my Ah Ma, resulting in a dense short sponge cake. This time however, I had finally beaten those stubborn egg whites stiff and baked myself a chiffon cake! Hurrah!

As a kid, I have always loved chiffon cake (similiar to sponge cake but lighter and taller). My
Ah Ma used to bake a mean pandan chiffon cake. She can make them rise really high in her huge chiffon pan, which she had passed on to me and which sadly, could not fit into my mini oven. Besides, here in Malaysia, chiffon cake is really popular among the locals. The most popular one is of course, the pandan flavoured chiffon cake then next is the orange chiffon cake. My mum used to buy it a lot too for me to bring to school last time, and I absolutely love the soft texture and the soft feeling of it. One can eat the whole chiffon cake without feeling you had eaten a bomb. In case you’re wondering, I have yet to try to eat the whole cake myself, ha-ha. Nowadays in KL, we can find chiffon cakes easily in the Pasar Malam (night market) and also at any of the hypermarkets like Tesco and Carrefour, which gives even better prices. Every time I wanted to buy them I would stop myself and then think “hey, you can easily bake one at home!” In the end I would end up deprived of them, cursing myself all the time. After so long, I guess it finally paid off. I succumbed to temptation, flipped through thousands of chiffon recipes, choose a promising one, braced myself and finally baked one.

Since this is such a well-loved light dessert for the Malaysians from eons ago, I am submitting this entry to Babe's Merdeka Open House 2006! Though this cake can still be found easily outside, I believe it is no longer the common bakes of Malaysian households, in a way it is a long forgotten recipe. Now with this easy and adaptable recipe, I hope everyone will bake one their own, just like how my Ah Ma would and make some kid really happy. Do look out for this wonderful event as Malaysia celebrates its 49th birthday.

All these while, I had always been used to the idea of pandan or orange chiffon cake, until I ate one cheese chiffon cake baked by C, a fellow
KC during our first gathering. Then it dawned on me that chiffon cake is actually really versatile, and could be flavoured in anyway you would want to. In fact we had been having the chocolate sponge cake in our famous blackforest cake all these while unknowingly. Chocolate seems like a good choice, but no too normal, then I do not have any cheese in stock (not after I just baked off a batch of overdue ones), then suddenly I stumbled upon this recipe, from Jo’s Deli Bakery for green tea chiffon cake. now this is certainly interesting. I love green tea, as drinks and also especially in ice cream. It is certainly an exotic taste, which I found really versatile in a lot of things. This green tea flavour took the chiffon cake up to another level of sophistication altogether, setting it apart from the usual ones. The green colour can be deceiving, as my mind would keep tricking me that I am eating pandan chiffon cake, but when I chew on the soft cottony cake a few times, and revel a bit in the flavour, then the green tea will come through and oh wow, I’m lost for words. Let me go try another one (yes it's an excuse) and come back with better words to describe it.


Green Tea Chiffon Cake

This recipe is actually for a fancy birthday cake, all dressed up with whipped cream and green tea powder, but I just took the basic sponge cake and give it a try. After all this is about me and the egg whites war, so a basic chiffon cake will do. I do not have a chiffon cake pan, but I heard before that it can be baked in the usual round cake pan so there goes the pan problem. Well, I finally manage to beat my egg whites stiff peak, it stands on the tip of my beater and I can turn the bowl over my head without being splash white (
Jamie’s way). Then I carefully fold in the green tea portion, taking care not to expel all the air I had whipped in. Now everything seems find till this step, but my one mistake is, I believe, my oven was too hot when I put it in. Before that I had been baking a chocolate cake at higher temperature, though I had lowered it down for a while before putting in the chiffon, apparently it is still hot, half of the top blacken considerably slightly after half time and that part did not rise as much, this is because my temperamental oven are usually hotter at the inner left, I don’t know why. Another thing to note is I used a 9 inch pan, instead of the 8 inch that the recipe called for, that is why my cake was shorter and with that it baked in a much lesser time, which luckily I check with a toothpick and took it out sooner. Oh ya, I also took care not to peak until only the last quarter of baking time.

A few things that I noted from this recipe are, first I would dissolve the green tea powder in the water, then only add to the flour mixture. As for the egg yolks, it should be beaten first, then add with the oil and beat further to mix well, as both are of the same kind, it should be easy and then add to the flour mixture too. This way it will be easier to incorporate everything together, which I had a hard time earlier. I would be reflecting these in the recipe.

Next time, I would also go back with the 8 inch pan and bake at the right temperature (until I found how to deal with my oven), and if possible get myself a chiffon cake pan for better heat distribution, in case you don’t know, chiffon cake pans have a tube in the middle for the heat distribution along with the sides of the pan. Now that I had finally successfully baked chiffon cake, and love it, I would be baking more soon, so definitely worth the investment (note to self). Look out for more of my chiffon cakes adventure, I would still be going back to this green tea a lot, but of course I will be experimenting on other flavours too, yum!

100 g cake flour
½ tsp baking powder
½ tsp baking soda
45g castor sugar
4 egg yolks
50g oil (I used olive)
70g water
2 tsp/3g green tea powder

4 egg whites
50g sugar
¼ tsp cream of tartar

Preheat oven to 170C
Sift flour, baking powder and baking soda into a bowl.
Add in the sugar.
Beat the egg yolks, then add in oil and beat well again.
Dissolve the green tea in the water.
Stir in both the oil and water mixture into the flour mixture.
Stir until incorporate well.
In a separate clean bowl, whip the egg whites and cream of tartar till bubbly.
Gradually add in the sugar and whip at high speed until stiff peaks form
Fold 1/3 of the egg white into the green tea mixture to enlighten it
Then pour this mixture into the remaining egg whites and fold gently to combine
Pour into a 8 inch pan and bake for 40-45 minutes
As soon as the cake is removed from the oven, invert the pan and let it cool
Once cooled, run a knife around the sides of the pan to remove the cake

Update: We devoured (virtually) all the food at Babe's Merdeka Open House 2006!

Tuesday, August 22, 2006

Taking On the World

"When you leave here, don't forget why you came." Adlai Stevenson, to college graduates



I have finally graduated. Oh yes, it had been sometimes since the days I left my universities, hanging around, looking for job, shift to new place and getting into this new job, but somehow, only after the convocation, I felt that I have finally officially leave my student-hood behind me. Now armed with a scroll, I am ready to take on the world!

Reminiscing, it seems like only yesterday that I had step out the comfort of Taiping into this middle of the peninsular. I can still remember vividly the time Y and I ventured into the bustling area of Wangsa Maju. We were so excited that on the first night itself we just walk out and wander around the area. We do not even know where we are heading or what we are searching for. Instead, food found us. We are in midst of all sorts of food, cheap yet good eats. We are introduced to so much new hawker food fare that can never be found in our home sweet hometown, among those are like kampar fishball noodles, pork ball noodles, curry mee KL style, chee cheong fun KL style, nasi lemak ayam from the numerous mamak stalls, claypot lou shi fun, my favourite banana leaf and yu tau mai (fish head noodle). People say that good food cannot be found in Klang Valley, but I digress, as good food might not have originated from here, but it seems to have found its way here from all over Malaysia. Food connoisseurs set up stall claiming from somewhere famous like Penang Char Kuey Teow, Kampar Fishball Noodles and so forth, making this place a food haven, where you can get the best of everything under one roof, technically. In my opinion, if you know where to look, you are sure to find good eats around Klang Valley. Nowadays, with foodblogging fever catching on in Malaysia, I have been reading numerous Malaysian blogs that features a whole bunch of good eats around Klang Valley, which had been extremely informational and also not to mention dangerous as it makes me want to go out and satisfy my desires right away.

Typical of this tham jiak girl to start ranting about food while reminiscing of her days long gone. Let me get back to my graduation, ah yes, the convocation. It was certainly a once in a lifetime event, that my parents came, along with my Pho Pho accompanied by my aunt. How sweet of them. Although I had not been as excited about it the day before as I should, but during the time in the event itself, I was overwhelmed by a multitude of feelings. During the time we were waiting to go in the hall, I saw parents rushing around; once I saw a couple calling their child on the handphone, looking lost, I felt touched that how parents would come our of their own comfort cocoon to this unknown world just to see their child up there taking a piece of paper. This is how huge parents love is. Later, during the moment standing in the front row waiting for the time to go up, I felt honoured and proud that I have finally made it through the way I would I want it to be. I hope my parents are proud too.

J’s convocation was in the afternoon session and so he did not get to attend mine, but in the wee hours of the morning he had took me there, how sweet, and then he came again later in the afternoon to pick me up. I had let my parents leave early as the place was packed and I wanted to take more pictures with my uni-mates. Well, during the time he picks me and before his own convocation starts, we squeeze in a bit of time to go out to lunch. Oh yes, time to talk about food once again. J took me to end my desires about this superb yu tau mai (fish head noodles) that he had been raving about; it’s nearby his office, which I would preen with jealously every time he described it to me. KL has loads of good food but I, living near the PJ suburb seldom have the luxury to try it, therefore this is one of those golden times I get to, just the right time to celebrate my graduation, with food of course.

The place that J took me to is a little stall, off Jalan Raja Laut, that seems like it had been there since eons ago. When you got into it, you can see that it is filled with localites, looking like regulars who certainly had been coming back again and again. We took a sit near the side and ordered like how everyone would, yu tau mai and yit cha (brewed Chinese tea) for two. The yu tau mai comes in a huge claypot, the soup still boiling hot.



Yu tau mai is actually fish head noodles, where the broth is boiled from the fish bones with ginger and milk, and then the fish meat would be deep fried separately before being added into the soup along with everything else, depending on variations. This particular yu tau mai’s soup tasted really good, unlike some thick over-milky ones out there, this is surprisingly light yet not lacking in taste. Then it is filled with loads of liu (ingredients) such as fried fish head (of course), soft tofu, yam cubes (I seldom encounter this outside), beancurd, lala (clams), fishballs, homemade rice noodles (thicker than the usual meehoon but softer) that are garnished generously with parsley. The soup is really addictive, with J and I nearly finishing all of it, and the homemade noodles are springy and good, which sets this bowl (or rather claypot) of noodles out from its peers. Certainly a gem found in this quaint little stall hidden behind the busy bustling KL. I wish I could have the address to give, but I hope you are adventurous enough to find this stall (the one with yellow red stripe canopy), at Jalan Tiong Nam, behind the row of shop houses along Jalan Raja Laut, on the same side of Wisma Sime Darby. Good luck and may the good food be with you ;)


Ong Lai
Jalan Tiong Nam,
Off Jalan Raja Laut,
Kuala Lumpur

P/S: I found another review over here at Wantan Production which have some extra directions.

Updated with the information from Wantan Production and babe (in comments).
* Malaysia * Good Food * Recipes * Travel *Reviews * Asia *