Thursday, June 29, 2006

Ma Tai Sou

It is always either the Heong Peng or the Tau Sar Peng. But this is my first time eating the "Ma Tai Sou" a type of Chinese pastry using water chestnuts.

The outer pastry was with many flaky layers. The filling in between the pastry taste quite unique. It was sweet, but salty, and had this weird fragrant to it. I still like the Heong Peng more but I think I should look out for this pastry. There should be other brands, nicer tasting brands maybe.

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Wednesday, June 28, 2006

Crispy Wafers

When I first open the cap of this container I was surprised to find it not air tight. I could just pop it up, no need to turn it clock wise and counter clock wise like all the other containers.

My question was then, "but it's crispy wafers in them! They will get all soft and yucky to eat if the container is not air tight".

You know what, they stayed crunchy down to the very last waffle bits. I think the manufacturer added some ingredients to make it stay that way. I'm really curious that ingredient or chemical (Is it dangerous to put it in food? Definitely unhealthy.) they used.

Maybe I should write to them since the I have the address with me.

Like & Like Confectionary
52, Jalan 72, Kawasan 19, Off Jalan Kampar, 41400 Klang, Selangor.

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Tuesday, June 27, 2006

Penang Roti Kok

Penang is the place to be if you enjoy trying out all types of food, especially hawker food. But I don't think I need to tell you that, you most probably know that already. But did you know Penang is also famous for it's double baked bread "roti kok"?

Loti kok is usually made using stale buns. In order to extend the shelf life of the buns, they are re-baked till harden and crunchy, and then kept in an air tight container. Loti kok can then eaten by dunking it in hot chocolate\milk\coffee\tea. Yum yum. These days, supermarkets double bake teacakes and sell them too when they can't sell all of them.

There's this place in mainland Penang (Juru) that sells freshly baked roti kok everyday. And by fresh I mean that fresh buns are used, not the stale "going to grow fungus" buns.

These roti kok taste better really good even eaten alone. I sometimes don't dunk it in anything because that kills of the fragrant bun aroma that comes from the roti kok. Just bite it (although it can be a little hard) and let it melt in your mouth. You can then smell it... and taste the wheat sweetness of it. *fooyoh...droolss*

Get them at No 1629, Jalan Besar, 14100, Simpang Ampat. Contact number 04-5873949. Let me remind you that these are fresh roti kok made from fresh buns, so they are more pricy compared to the normal roti kok.

The circular roti kok you see on plate is a little less though and more crunchy. But both are really good, with or without dunking it in a cuppa.

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Monday, June 26, 2006

Seremban Siew Pau

On the left is the Seremban Siew Pau, Chinese pastry on the outside baked with sweet sauce lean pork stuffing. On the right, the pineapple tart.

I think it was 10 years back when I taste my first Seremban Siew Pau (baked pow) at a coffee shop in Taman Megah. I didn't know why they have to name it Seremban Siew Pau, but now I know.

There are many shops and stalls selling siew pau back then but this particular Chinese pastry shop in Seremban that made it big. They expanded their business to the Klang Valley. The original shop in Seremban still exist and they sell many other pastries there like pineapple tarts, egg tarts, chinese cakes and sweet biscuits.

I'm told that there are a few other Chinese shops in Seramban that also sells food stuff like this and taste better. I also heard about a stall selling good beef noodles and a restaurant selling good chili crab. I guess I have to head down to Seremban in the future to try them out myself.

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Sunday, June 25, 2006

Durian season

It's the DURIAN season again! That means "lulian", "langsat" and "lambutan" are all on the way to my tummy!

Watch out for more Durian post. Hm..durian dodol? durian cakes? durian brownies? durian codok? durian ice cream? durian rice? durian tong sui? WHAHAHAHAHA!

But just the plain old and original kind of fruits in Malaysia in a whole today.

Durian! Durian! Durian! I wanna go back to the dusun to pick durians!

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Saturday, June 24, 2006

Grandma Birthday in Pantai Remis

Early this month I was at a luncheon in Pantai Remis, Perak, to celebrate my grand mother's 91st birthday. Here's a review of Restaurant Kokee, the restaurant we celebrated in.

Restaurant Kokee. No.6-8, Taman Pantai Indah, 34900, Pantai Remis, Perak. Contact no: 05-6775582

While waiting for guests to arrive, red eggs, peanuts and rambutans were place on the table for munching. It's tradition for red eggs to be served/given to guest, and as a guest, eating the red eggs is actually like wishing the birthday person longevity. The more you eat, the more you wish. Peanuts are something just to munch while chit chatting. The rambutans were from one of my family friend's fruit orchard.

Cheong Sau Mee. 'Cheong' means long in Cantonese, 'Sau' means age...I think. Mee is noodles. Cheong sau mee is always served as one of the dish at any birthday occasion, expecially for those who really follows tradition and when the birthday person is old. Rating: 7/10

Double boiled herbal chicken soup. The whole chicken is double boiled with herbs and mushrooms. When I first tasted the soup, I thought it was just plain chicken and mushroom soup because the chicken taste really stood out. They really need to put for herbs in it. The chicken meat tasted good though, very soft and tender. Rating: 6.5/10

'Yi Chi' aka roasted piglet. This was really good but really fatty. This dish is actually roasted piglet skin and eaten with a sweet salty dipping sauce. Sometime this dish comes with spring onions (eaten together with the skin and dipping sauce) as well. Rating: 8.5\10

Steamed 'pak chong' fish. I'm not sure that this fish is called in English.. but it's like a really huge version of the Angel fish. I really liked the fish because the meat was really fresh and sweet and flaky. My other relatives didn't like the meat that much because people like the fish for it's sweet and smooth meat, the flaky meat was too tough for their liking. A smaller fish would have been perfect for them. Rating: 8.5/10

Taufoo kang. Seafood restaurants these days have another options to replace the famous shark fin soup with other not-kiling-shark soups, and taufoo kang is one of them. It is actually something like the shark fin soup but less starchy. Crabmeat, scallops, prawns and Japanese smooth taufoo cooked in claypot. A more famous place to eat Taufoo Kang would be in Tanjung Sepat. Rating: 8/10

Seafood mix. Ah, very nice. Sea cucumber, fish stomach, limpets, mushrooms, 'chok tan' (some kind of shellfish shaped in a bamboo like shell), green peas and some carrots fried in a seafood sauce. Rating: 9/10

Fresh prawn crackers. WHAHAHAHA you never find anything this good in PJ\KL. Fresh prawns with their shells are dip into a flour batter and then deep fried to get these crackers. Very good eaten alone or dipped in chilli or tomato sauce. Rating: 9.5/10

'oh ni' aka sweet yam desert. I could have eaten the whole plate myself!! Choosing the right yam really makes a difference when making this desert. The yam chosen should have a powdered texture to it. The yam is smashed and cooked with sugar and decorated with ginko. Rating: 9.5\10

Long ngan. After eating the oh ni, this was really depressing. This long ngan desert came right our from a can and into the bowl toped with ice. Rating: 4/10

Fresh mangos. The mangos weren’t from the restaurant. My uncle was given tons of mangos and the brought it over to share with all of us.

I wished I had a birthday cake as cool as that. Tasted good too!

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Thursday, June 22, 2006

Pangkor Island's coffee shop

More of Pangkor Island!

famous fish nasi lemak available at quite a number of coffee shops in Pangkor. This type of nasi lemak is commonly found compared to the sambal ikan bilis nasi lemak in KL. Fish is fresh, and cheap, so why so for ikan bilis when you can have the bigger fish? The fish is fried first, then cooked in sambal.

I think local islanders do not fancy curry noodles in Pangkor ... but I found this coffee shop in the Pekan Pangkor (the Pangkor town) that serves really good curry noodles, maybe one of the best I have tasted. (Even nicer that the one in OUG, then again, that place only serves only so so curry noodles to my taste). What I love about all the coffee shops in Pangkor that they all serve thick black coffee "Kopi-O" and fresh barley water and in-house boiled drinks. No pre-boiled over night and mass produced drinks.

If you can't take the too fishy smell of the prawn noodles in KL, you should really try the ones at any fishing village. Fresh prawns are used for the prawn noodle soup so you really get the sweet prawn taste without the fishy smell over powering the taste.

FYI, the prawn soup is actually made from the prawn's skin. The skin is removed from the prawns and then fried and added seasoning, then make into the soup. Really nice prawn noodle soup is made when some prawn flesh are fried with the skin.

There are many more coffee shops located at the second mini town in Pangkor that serves many other local delicious hawker food. So save some space in your tummy for some coffee shop hopping!

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Monday, June 19, 2006

Almond biscuits

The first time I tried almond tea, I almost spit the tea because I couldn't stand the smell. The tea, or should I say the almond smells... eek. There's this weird minty nutty smell to it. Just weird. From then onwards, I avoided the almond tea, and still avoiding it.

When I first saw this tim of biscuits, I thought that it was some really cool yummy Chinese biscuit that should taste delicious. Being the 'Eat First Think Later' me, I went ahead and bite into the biscuit.

It was almond biscuits! EEKKKK! And it had the same almond tea smell! I totally spit my first bite and didn't not finish the biscuit.

Some how, I tried the biscuit again after a while and found that it wasn't that bad. I could handle the smell and taste. As a matter of fact, I kind of like the smell and biscuit. The texture is soft and crumbles in the mouth. Bits of almonds are mixed in the biscuit to occasionally you will have to bit into them.

I went hunting for other almond biscuit brands and you know what, non of them taste as good as this one :) A lot of them tasted bland. Non of them had the “real” almond smell and taste to it.

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Sunday, June 18, 2006

Ta Sin Guan Tin Food Industry

When ever my family is on the way back to Setiawan, we sometimes pass by the Teluk Intan town to drop by Ta Sin Guan Tin Confectionery to buy their yummy banana chips.

Ta Sin Guan Tin Confectionery
No. 110, Jalan Pasar, 36000 Teluk Intan

Kepong branch
D-46, Block D, Vista Magna
Jalan Prima 1, Metro Prima 51200 Kepong KL

There are two types of banana chips that they sell, one with a think coat of sugar syrup, and one just banana chips like the one above. Both are really really good. The usual ones I find outside sold by kacang putih sellers or in the supermarkets are too hard. The ones from Ta Sin Guan Tin are just nice. Very crunchy and addictive! One pack is always never enough.

Other than the banana chips, they are famous for their in-house made 'heong peng'.

Heong Peng is a Chinese pastry, crunchy flaky pastry on the outside, and thick sweet sticky syrup on the inside.

My mom bought a lot! ... so I had to re bake the extras after a while to make them crunchy again. Remember to store them in air tight containers.

They also sell other famous Chinese biscuits, cookies and pastries. The 'kai chai peng' (little chicken biscuits), the twisted string biscuits, 'yee chai peng' (ear biscuits), a few types groundnut biscuts, 'lou por peng' beloved wife biscuits... and many many more. They don't make all of them but they will resell all the famous brand of each of the different types of Chinese biscuits.

Chit So Peng... I have new found love for this Chinese biscuit!

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Friday, June 16, 2006

Banana Chocolate Cheese Pancakes

Once upon a time, I woke up early and decided I wanted pancakes for breakfast. (But I am still unclear why I wanted pancakes after eating so much waffles... all the flour) So I just made pancakes... banana chocolate cheese pancakes.


Chocolate chips and sliced banana.

Grated\slice cheese. I used grated cheddar. If you are using sliced cheese, you can just tear them apart or if using blocked cheese, just chop them up.

Pancake batter. I used the instant ones available in the supermarkets. But if you want to make your own, here's how;

- 2 cups of self rising flour (if using plain flour, add 1/4 tsp of baking soda)
- 1 egg, beat until foamy
- 1 1/3 milk

1. Mix all of them together until even. If batter is to thick, add more milk or water. If batter is too thin, add more flour.

Ok, there's two way which you can get your banana's in. 1# you can mix all of the sliced banana in together with the batter, but I advice not to do so, I'll tell you why as we go along.


1. Pour batter onto a oiled and heated pan. Use low fire. While waiting for the pancake to cook, place slices of banana on to the batter.

2. Flip the pancake when all the bubbles on top of the pancake have burst. Let the pancake to cook for about 1 minute and flip again. It would be more difficult to flip this time as the banana may stick to the pan.

By not adding the banana into the batter, it makes flipping easier. You would only need to handle one hard flip per pancake instead of two.

3. Add the chocolate chips and cheese on top of the pancaked and fold the pancake into half forming a 'Doremon' pocket.

4. There is no need for syrup because the banana and chocolate will already sweeten the pancake.

My dad loved the pancakes!

Here's some other tips to make this delicious pancakes.
- plain banana pancakes taste good too! or plain chocolate, or just plain cheese!
- you can replace bananas with apples. Use really ripped thin slices of apples. Add some cinnamon into the batter.
- cheese pancakes taste better with salted and more tasty cheese
- banana and cheese or banana and chocolate or 3 in 1 is a good combination
- for chocolate cheese combination, do not add to much chocolate chips because the chocolate actually covers all the cheese taste and smell.
- If you do not have chocolate chips, spreading "Nutella" or other chocolate spread onto the pancakes will also work.

Plain cheese in the pancake.... SLURP!

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Wednesday, June 14, 2006

Restaurant Kin Kin (Pan Mee)

Kown Low Pan Mee (Dried flat noodles). Well, actually the noodles is not the typical pan mee noodles. I don't think it should be called pan mee at all because the noodles is not even flat. Anyway, I'm not here to discuss if the world noodles are flat or round but I'm here to tell you to head to Restaurant Kin Kin for some yummy dried noodles.

Restaurant Kin Kin is located some where along\behind Jalan Tunku Abdul Rahman in KL. Look for Lorong Tunku Abdul Rahman 9, turn in that junction and the restaurant in located roughly on the diagonal right in front.

I think a reason why people call it the pan mee noodles because they use similar ingredients. The common dried pan mee noodles is served the same way with marinated minced meat, fried ikan bilis(anchovies), sliced mushrooms and black sweet sauce. The difference with the common dried pan mee dish and this one is the extra 3\4 cooked sunny side up (the egg) on top and this bowl of noodles should (if not a must) to eat with their famous dried oiled chili. The noodle used is also different from the common pan mee noodles. The noodles is like the normal yellow mee nodles minus the 'kan sui' (alkaline water) added in it, more flour starchy texture to it. Rating: 7.5\10

The famous dried chili. I recommend a teaspoon full of this to mix with your noodles. Add more only after you have tasted a few spoons of noodles because dry chilie takes time to heat up your body. But if you like the heat and can love the spicy feeling like me, one spoon full is definitely not enough. Go for more! Rating: 8.5\10

This bowl of mix fishballs, meatballs, and 'foo choke' (fried soya bean strips) is ordered separately. They are not homemade but taste really good. The fishballs are very 'dan hau'. Rating: 8.5\10

This vegetable soup that comes with complements with the dry noodles. If the noodles is too dry to your liking, you can just add a few spoon of the soup into your noodles. The soup is just like the soup you get in the common soup pan mee noodles. Even the same vegetable leafs are used.

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Monday, June 12, 2006

Gold Dragon City Restaurant

Gold Dragon City Restaurant is one of the restaurants that my grandma has had her birthday dinner. Since my Mom missed the food there, we went there for one of our dinners.

Restaurant Gold Dragon City at No.14-17, Jalan 20\16A, Paramount Garden, Petaling Jaya (contact number 03-7876 4633).

Instead of the old fashioned oil fried peanuts, steamed peanuts were given while waiting for our dishes to be served. Sadly, the peanuts were the ones that come from a can that can be easily purchased at any supermarket. Rating: 5/10 The dried oil chili is given instead of fresh sliced chilies. Rating: 6/10

Prawn salad. The first thing that came to my mind was "wahhh huge prawns". The prawns were very fresh. The flesh was sweet and crunchy. The prawns were mixed with a sweet and sour sauce and then mixed with mayonnaise toped with grounded groundnuts. Rating: 8\10

Cod fish baked with soya sauce (see sau wong koke yui). The first time I have eaten 'see sau wong koke yui' I fell in love with it, but that was at another restaurant. The cod fish looked plain but the taste is definitely not. The surface and the skin of the fish is crisp but the flesh in the middle is juicy and succulent. Try a bit without the rice first and really feel the juicy taste of the sweet and salty sauce together with the fish. Rating: 8.5\10

Kai Lan fried with ostrich meat. When I tasted the meat, I could tell that the meat was pre fried with butter and then fried again with the kai lan. The whole dish was tasty but the ostrich was a little over cooked from the cooking. Over all was ok, but I think I still like ostrich meat fried with garlic, onion and black pepper. Rating: 7\10

Claypot seafood mix. My mom never fail to order this every time we eat in this restaurant. The dish is nice but I think my mom makes better seafood mix :P The claypot seafood mix come with cucumber, scallops, fish stomach, cuttle fish and some other seafood served in a thick but not too starchy fish\chicken sauce. Rating: 8\10

Soya with milk and schuit kap. 'schuit kap' is actually a part of the frog's anatomy. I think it's the kidney or something. You can get them dry at you local Chinese pharmacy. Black\dark in colour. You have to soak them until it puffs up and then you can remove whatever dirt that is stuck in it and make a dish out of it. You can also find them ready made into a drink at any Chinese pharmacy. 'Schuit kap' is believe to have medicinal value. Rating: 8/10

Fruits came later on, that was house :)

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