Monday, July 31, 2006

Cheese cake for bro

A quick one.

The New York Cheese Cake I baked for my brother to celebrate his graduation. Taste was better that my first cheese cake but presentation was a disaster. My cake shrunk because I didn't have time to leave it in the oven to cool. I was in a rush. (...I'm actually in a rush now toooo)

My bro liked it, but my younger cousins loved it. Will bake more when I go down to visit.

I'm leaving you with the picture, no recipe. Not going to post the recipe for it yet. Not up to standard. Still need a few more rounds of baking to perfect the taste and the appearance.


The cake in a whole.


Flat right? Looked like I was stingy on the cheese :P ...it shrunk .... shrunk a lot compared to my first cake.

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Sunday, July 30, 2006

How to open a durian

Hm.. I haven been eating much durian this durian season. Only twice this season. I better hunt got good kampung durians before the season ends.

When I was younger, I used to visit my late granddad's fruit dusun to fill my stomach with durians, rambutans and mangosteens. The fruit dusun have grown.. I mean the type of fruits, not the land :P My aunty planted lime, very sweet pineapple, more red and yellow rambutan trees, nangka, cempedak, and tons of vegetables and herbs. I haven't been to the dusun for quite a while now, I think my aunty planted more stuff there.

Anyway, I better post this before the durian season ends. A step by step guide to open a durian.


Step 1: Pick a durian.

When buying a few of them, always pick the durians from different trees by looking at the durian thorns shape, color and placement. If the durian is yucky, you will know the other durians you have bought tastes different.

If you are not sure how to pick durians, ask for help from the durian seller. They will know how to recommend you base on this few questions. So remember to tell them this;
- thick/medium/thin flesh
- sweet/bitter taste
- watery/dry flesh
- big/small durian

If you like thick and bitter durian flesh, look for a kampung durian called the "Jantung". That's one of my favorite. When the durian is open out, the shape is like a heart, hence the name "Jantung".

It's better to buy durian from the owner of the durian tree him\herself. He\She will actually know which durian is from which tree and can really pick one according to your taste. I know it sounds impossible that you can tell from which tree a durian fall from, but seriously, they know. The fruits are like their babies.

Anyway, if you end up picking one yourself. Smell the durian, make sure it smells good. Shake it a little to check for ripeness. If you can feel\hear the durian inside shacking, means it's ready to be eaten. Press the durian shell, not the thorns but the base ..the valley. Make sure it is hard. If it's softer, means the durian have been "sauna"ed and the flesh inside will be very watery. These "sauna"ed durians smells stronger so be careful while picking them out. More fragrant smell doesn't mean a good durian.


Step 2: Get ready a chopper, rag and newspaper/cardboard. Look closely at the bottom of the durian for the "star" lines. This lines are sometimes more visible or less visible according to the durian species and tree. If you can't find the lines, look at the direction the thorns are growing. The thorns grows towards the durian star lines.


Step 3: Use the tip or the end of the chopper to pry open the durian using the star lines as guide. Use a rag or gardening gloves to hold the durian still to avoid hurting yourself.

Remember to put newspaper or card board under your durian before you open it. Save your table\floor from scratches.


Step 4: When you have a large enough opening, use both hands to split the durian apart. When you finish eating the durian and want to open up the remaining areas, use the bottom part of your palm and press against/open the durian from the bottom of the durian (the star lines).

This particular durian was very watery... hehehe the durian was in my kitchen for about 3 days before I open it. I guess I shouldn't have waited to long before eating it.


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Saturday, July 29, 2006

Vegetable stew

My dad likes pasta with meat. Mom likes pasta with vegetables. So cook two different sauces? I'm free, but not that free. So, I made a vegetable stew for mom. I made and fried separately pork patties for my dad to top it up with the vegetable sauce.

It's a good idea to separate the meat from the sauce when serving in parties too. The vegetarians can dig in and the carnivores and just add as much meat to the sauce as they want separately.



Ingredients
- 3 large fresh tomatoes, cut into quarters
- 7 large fresh tomatoes, diced
- sun dried tomatoes, cut into quarters
- peas
- 1 carrot, diced
- mushrooms (any type will do e.g button, chinese and oyster), in halfs
- 5 cloves of garlic, smashed (*Some vegetarians do not eat garlic)
- 2 large onions, sliced (*Some vegetarians do not eat onions)
- 2 medium eggplant, diced or in large bite pieces
- 2 cups of diluted vegetable stock
- lots of mint, diced with the stem
- lots of basil, diced with the stem
- lots of parsley, diced with the stem
- salt
- pepper

Method:
1. With a few drops of oil, stir fry garlic and onions until fragrant.
2. Add in diced tomatoes and continue to fry until watery.
3. Let the tomatoes boil for 5 to 10 minutes in low fire.
4. When tomatoes are soft and soupy, add in carrots, peas, eggplant, quartered tomatoes and sun dried tomatoes. Let boil and stir for 3 minutes in high heat.
5. Add diluted vegetable stock. Continue to boil in low heat for 15 minutes.
6. Add mushrooms, mint, basil and parsley. Let boil for 1 minute.
7. Add crushed pepper and salt.
8. Continue to boil and stir in low heat for 10 to 15 minutes.


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Friday, July 28, 2006

Coconut Tart

When I saw the tart I was like ("Har? Coconut ah? Nice one or not ah?")

I was really skeptical in trying it because I already knew it will not be nice. The tart looked really dry. The shredded coconut flesh didn't look attractive at all. I think coconut tart made like the egg tart style would taste better. Anyway, I decided to try anyway because you can't judge a book by it's cover right?



The verdict? Nope, not nice at all.

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Wednesday, July 26, 2006

Bird nest

Sometimes I wonder if eating bird nest everyday will make a difference to my skin, or health. I don't think it is scientifically proven that it does. But proven or not, eating bird nest in the Chinese community is something luxurious in the past. And still is.

Birdnest aka "Yin Woh" is actually the harden sparrow sliver. "Yin" is the sparrow, "Woh" the sliver. The sparrow will actually use its saliva to to form a nest before laying its eggs. There are many types of sparrow; some makes their nest with their sliver and grass. The one what we eat and "hunt" for are the once made with sliver.

The dried bird nest you see in the shops are actually processed. The real "fresh" bird nests are actually very dirty with dirt, dust, feathers and fesis. And smells really bad too! These bird nests can be "harvest" and picked from caves where the sparrows lives. But these days, there are many locations where buildings are built or converted for sparrows (to live in), making a profitable business for one who wants to "produce" bird nest.

If you come across any of these "producers", try buying their "fresh" bird nest. It's 100% pure, but I'm not really sure you will dare eat it after seeing the "freshness" of the bird nest you will be eating. :P

For reselling, the bird nest are actually weighed and rearranged in a mold. Beaching maybe done to make the bird nest look cleaner (bleaching agent maybe bad for health) and starch is added to make the bird nest stick together. The prices of bird nests depends on their weight, type of bird nest "the strength of the sliver", and the species of the sparrow. If you notice, there are some sparrow nests that are orange in color. This is because of the different species of sparrow that feed on different food (seafood I think). This species of sparrows are called "Huit Yin" (blood sparrows). And of course, the more starch added, the cheaper the bird nest.


Here's how you clean, and make a nice bowl of bird nest.

Cleaning a "fresh" bird nest;
1. Mix 1/4 bowl hot water with 3/4 cool water.
2. Soak the bird nest in the bowl of water for 2 hours, or until soften.
3. Rinse out the dirt and feathers.
4. Repeat step 1 and 2 for a few more rounds until all external dirt is removed.
5. Use a toothpick or a tweezers to handpick the dirt stuck inside the bird nest. You will have keep changing the water and keep washing the bird nest while doing this.
6. Soak and separate the cleaned sections in another bowl or water.
&. Drain water when completed. Ready to be cooked.

Cooking bird nest;
Ingredients
- soften bird nest (soak in cool water for a few hours)
- sliced ginseng roots (or any type of Chinese herbal root)
- red dates or kei chee
- white rock sugar

Method:
1. Boil a pot of water and boil dates, kei chee and ginseng roots.
2. Transfer the water into a slow cocker and add white rock sugar.
3. Cook for 2 to 3 hours depending on amount. Add in bird nest 25 minutes before the hour ends.
4. Serve hot, or cold.

Best eaten hot with an empty stomach in the mornings as breakfast with a cup of ginseng. No guaranties that you will live long or have beautiful skin though :P

Tip: You will most probable spend hours cleaning the bird nest, but be patience. Don't overcook your bird nest as it will soften and melt. Add more ginseng if you can't stand the fishy smell of the bird nest. The fishy smell is stronger on higher grades bird nest especially the orange ones..



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Tuesday, July 25, 2006

Yee Mee

My dad don't really like Yee Mee. He's a Kueh Teow kind of person. But... ahh I cooked Yee Mee and he still have too eat la...

I like Yee Mee loh.



Ingredients:
- a hand full of pounded Har Mai (dried mini shrimps)
- 8 cloves of garlic, diced
- 5 shallots, sliced
- a hand full of dried ikan bilis (anchovies), can be replace with ikan bilis cube
- 2 eggs
- 3 tbs corn flour mixed in 3/4 cup of water
- side ingredients (e.g mushrooms, fish balls, crab sticks)
- green vegetables/cabage
- salt
- pepper

Method:
1. Boil 8 cups of water with ikan bilis in medium fire for 20 minutes. Add vegetables to boil and remove when cooked. Remove ikan bilis from the soup.
2. Stir fry Har Mai, garlic and shallots until golden brown. Remove 1/2 of it from wok and put aside.
3. Pour the ikan bilis soup in the wok together with the remaining half of the fried Har Mai mix.
4. Add side ingredients, salt and pepper and boil for 5 minutes.
5. Add diluted corn flour and stir until soup thickens. Boil for 3 more minute and turn off fire.
6. Break the eggs into the soup and stir until the egg yokes are broken and mixed in the soup.
7. In a bowl, arrange the yee mee with the boiled vegetables. Pour the hot soup on to the yee mee. Let the yee mee soak in the hot soup for 5 to 10 minutes until a little soft. Sprinkle the Har Mai mix on top before serving.

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Monday, July 24, 2006

Loh Poh Peng aka Wife Biscuit

Once upon a time there lived a Chinese couple selling sweet cakes and pastries. They were a loving couple but the husband had a very bad habit. Gambling. His wife however was very supportive of his problem and worked hard to repay his dept.

One day, the husband lost a lot of money. The couple sold off all their belongings and still unable to repay the money. In the end, the wife said to the husband "You can sell of the only possession you have left, but you will have to promise me that you will quit gambling after this as you will not have anything left to sell". He sold his wife.

The husband lived with regret, and quit gambling. To repay his wife, he created a Chinese pastry to remind him of his wife.

That is the history of how Loh Poh Peng or Wife biscuit was created. Or so it says on the box of Loh Poh Peng.




Pastry are so sold so conveniently these days. The Loh Poh Peng came individually packed.


Very touching story, but I didn't really like the biscuit. The taste was… ok.. but not to mu liking. The outer pastry is like the Ma Tai Sou. The main ingredient of the Loh Poh Peng filling is sweetened winter melon.

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Sunday, July 23, 2006

Air Mata Kucing

No other drink can be better then the Air Mata Kuching sold at Petaling Street during a sunny hot day.


The famous Air Mata Kuching stall have been here running business since I could ever remember.. maybe even up to 30 years before I was born.


Back during my childhood days, I remember my parents would bring my whole family for a few bowls of Air Mata Kuching every time we visit Petaling Street. They didn't serve in styrofoam cups back then, but in metal bowls with metal spoons.


While the exterior changed, the drink itself have maintained it's superb taste. You can always expect the "Loh Hon Kor" fragrance and taste to be there without fail; unlike those diluted Air Mata Kuching you get in Pasar Malam's yuck.

One bowl was never enough, one cup is never enough.


The huge white green powdery melon you see the picture is "Tung Kua". The dark circular fruit you see in the display compartment is dried "Loh Hon". This two ingredients with the "Loong Ngan" are the main ingredients of the Air Mata Kuching.

My mom makes delicious Air Mata Kuching too. If not as good, she makes better! Here's what I know from her.

Ingredients:
- Loh Hon Kor (dried)
That's the black rounded fruit you see in the picture. They can be bought at any Chinese medicinal hall. You will have to make sure the Loh Hon Kor you buy are sweet, not sour. If you don't know how to pick them, ask assistance from the shop keeper. My mom says ("Actually I still don't know how to pick them; you will just have to find an honest shopkeeper who will keep selling you good Loh Hon Kor. Go to the one in Sungai Way, the boss always sells me sweet Loh Hon Kor.

- Tung Kua
Make sure your Tung Kua is really old. Young Tung Kua's are green. As it age, a layer of white powder will form on the skin. The white the Tung Kua, the better! Pick ones that are short and wide. Not the long ones.

- Loong Ngan
Buying "original" sweet Loong Ngan are is really difficult these days as most of them come pre-soaked in sugar water before the are dried. Try to get hold of "original" dried Loong Ngan. You can sometimes tell if they are "original" or not. The ones that are sweetened usually have white stuff around them, and looks like they have melted icing sugar on them. The "original" should look dry and clean.

- sugar
Do not use normal white sugar. Brown sugar won't work too. Picking the right sugar is important because believe is or not, the type of sugar used can spoil or complement a dish. Use fruit sugar when making Air Mata Kuching. Sugar from palm and sugar cane is good. Don't use Tung Kua sugar though. You can use rock sugar or "pin" (stripe) sugar too. But my mom finds it best when she uses honey rock sugar.

Method:
1. Rinse the Loh Hon Kor and Loong Ngan. Break the Loh Hon Kor into halves by smashing them with each other, or using the back of a knife.
2. Remove the skin and the seeds of the Tong Kua and chop it up into strips. Make sure the strips are not too thick or thin. (Aprox 0.5cm thick, 4cm long)
3. Slow boil the Loh Hon Kor and Loong Ngan in a pot and then melt the sugar in it.
4. Transfer the boiling water to a slow cooker and add the Tung Kua.
5. Boil in low setting over night.
6. Ready to be eaten in the morning. You can have it warm, or let it cool and refrigerate to have it cold.

Typing this out reminds me of my mom's double boiled Tung Kua too. ....Slurp slurp. My mom has not made it for ages.

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Saturday, July 22, 2006

Zui Fairprice Live Seafood Restaurant

To celebrate my brother's official graduation, he spend the whole family (with my aunt's family as well) a really big dinner. Initially he wanted to bring us to a Brazilian buffet place similar to the one we have in Malaysia called Carnival near Atria Damansara Utama. Too bad the place was fully booked. We ended up in a seafood restaurant near my aunt’s place.


Zui Fairprice Live Seafood. 220 Upper Thomson Road, Singapore 574352. Contact no: 02-64552033


Chilli and fried salted peanuts. The peanuts was really grade A and yummy! It was fried (the skin was very crunchy) with a little oil and salt. Rating: 9/10


The soup of the day as pork stomach soup. Taste good. It didn’t really have the pork smell it. And not like the pepper pork soup too. Something different. Nice. Rating: 7.5/10


This is the superior salted chicken. Nothing “superior” about it though. I have tasted better white salted chicken. Rating: 6/10


Scramble eggs fried with tiger prawns. I have no idea what my brother ordered this. He never fails to order an egg dish every time he orders. It’s always the “foo yong dan” (egg omelette) or something. Eggs are his thing. How good can eggs taste? Rating: 7/10


Deep fried pork chop with special sauce and deep fried cuttle fish with spicy salt. I really like both of them. The pork chop was soft and moist, with a deep fried skin, then coated with the sauce. Really good. The fired cutlet fish was good too. I only had a chance to eat a pieces because my cousins loved it so much. They “walloped” it all! Rating: 9/10


Sautéed sliced cuttle fish with XO chilli sauce. The XO chilli sauce part sounds good but the dish wasn’t really special to my taste buds. Too ordinary. Rating: 6/10


Braised bean curd with mixed vegetables and mushrooms. Hohhhh this bean curd aka tofu is made by the restaurant itself. Ordinary dish but the bean curd was really good. Rating: 8.5/10 for the bean curd.


Seafood mix. Yuck! Worst seafood mix I have tasted! Rating: 2/10


Steam live tiger grouper. Depressing dish. The fish was too small. The meat wasn’t sweet. The fish would fair better if fried with something. Rating: 4/10


Claypot lamb stomach stew. Wahahahah Rating: 9.5/10!!! I love this! But I was the only one that liked it. Non of my family members could stand the “sou mei”, lamb smell. I practically had the whole pot to myself! Whahahahah!

My bro wanted to take us out for Roti Prata for supper but no one could eat anymore!

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Friday, July 21, 2006

Dipping sauce

I want cheese wedges! I bet everyone does. I have not meet anyone that did not like the KFC cheese wedges.



The next yummy cheese thingy I can think of from fast food outlets is the he burger king's fried cheese sticks. They just as yummylicious!

Anyway, the yellow melted cheese "thing" on the KFC cheese wedges made me come up with my own kind of "thing". A dipping sauce. Delicious for nuggets, fries, nachos and salad. Taste good mixed with smashed potatoes as well! Here's the recipe.

Ingredients:
- 200ml Sour cream
- 1 small onion
- 5 pieces pickled cucumber
- 2/3 tsp of sugar
- Fine salt
- 1 ½ tsp mustard seeds
- 6cm x 6cm of sea weed

Method:
1. Cut sea weed into tiny squares (2mm x 2mm) and dice pickled cucumber.
2. Dice onions, and rinse with a little salt.
3. Mix sour cream and sugar with spoon until blend.
4. Add onion, cucumber, mustard seeds and sea weed and mix lightly.
5. Ready to be served.

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Wednesday, July 19, 2006

Siew pau Vs Maggi mee

One day, Siew pau and Maggi mee had a big fight. Maggi mee beat Siew pau up until it had bruises on its pau body.

Siew pau loose in the fight and went back to tell all the pau's family: Kaya pau, tau sar pau, char siew pau, and etc.

So together all pau's went to find Maggi mee for revenge.

On the way, they met Spaghetti. So all pau's ran to Spaghetti and BEAT the hell up on Spaghetti until Spaghetti can't even say a word.

Spaghetti then scream, "WHAT DID I DO?!! I don't even know you all"

Then the siew pau say, "HEH! MAGGI MEE! Don't think I can't recognize you after REBONDING."


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Tuesday, July 18, 2006

Ajisen Ramen, Junction8

On my more recent trips to Singapore, I did a little shopping with my brother to buy him a present for his graduation.


We were shopping at Junction 8, Bishan.




We ended in Ajisen ramen for lunch. #B1-22/23/24. The serives and food was good.


The is one of the chef's recomendation. Pork strip ramen. The pork strip is really good! It's marinated and then fried. The strip was really thin, thinner then the avarage bacon. The soup for the ramen was really good too.


Very huge unagi set. Would be better if they gave a huge piece of unagi and cut out the rest of the side dishes hehehe :P


Dumblings. They were ok. Taste better then the avarage Japanese dumblings.


Japanese fish cake. I didn't taste this so no comment.


Ahhh I kind of like this. The flour used wasn't like the normal Malaysian seafood restaurant kind of deep fried squid. Nice. Chrunchy on the outside, sepringy and juicy on the inside.

Ajisen Ramen can also be found in (Singapore);
Parco Bugis Junction #01-01
Scotts Shopping Center #B1-07/08
Takashimaya Departmental Store #B2-10-2
Tampines Mall #04-19/20
Parkway Parade #B1-18A
Funan Digitallife Mall #04-38
Plaza Singapura #02-35
Bishan Junction 8 #B1-22/23/24
Lot 1 Shopper's Mall #04-06
Changi Airport Terminal 1 #021-56A

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Monday, July 17, 2006

AK Noodles House

AK Noodles House at the Festive Street Mall, Danga Bay, Johor Bahru is a new shop selling the typical Malaysian noodles.

The "mai fun", the "mean", the "hor fun" and "lou chi fun". They also have curry noodles, Asam Laksa and side dishes like fish cakes and "Yong Tofu" to compliment all the noodle dishes.


The noodle house is very new. I tasted the food there on their opening day actually. Business was actually good for their first day.


But it was a little funny seeing the bunch of staff panicking over the orders. A lot of them were scrambling here and there. But service was good. The food came fast too.

Over all good place for noodles. Price is ok with a nice environment.

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Sunday, July 16, 2006

Tau Sar Peng aka Tambun biscuits

Not many know about the Roti Kok from Penang, but I'm sure you all will at least have heard of the Tau Sar Peng (smashed beans pastry) aka Tambun (Tambun is in Ipoh actually, not in Penang) biscuits. There were onces only a one to two Tau Sar Peng brands, but now Penang is flooded by Tau Sar Peng brands.

I wanted to write a little more about Tau Sar Peng but I found a very good article on the tourism of Penang website. So head over to check it out.


There's a list of places you can purchase the Tau Sar Peng at this link but Tean Tean is not listen. Think Tean Tean is one of the newer Tau Sar Peng brands.


The plain flavored Tau Sar Peng with green bean filling.


There are so many variation of the Tau Sar Peng these days. This green colored Tau Sar Peng is in Pandan flavor. Tean Tean also makes them in coffee flavor.

The outer pastry is only flavored. The Tau Sar filling is still the same. I didn't find the Pandan flavored Tau Sar Peng nicer though. There don't seem to be any Pandan smell to it. The Tau Sar Peng didn't smell more fragrant compared to the original too. The coffee ones might smell better.


The filling for the Tau Sar Peng varies from red beans, green beans, mung beans and lotus paste. But the taste don't only depend of the type of beans used but the type of oil used.

Personally I find the ones that are baked with lard "chu yau" taste better. The filling is more moist and more fragrant. The fillings made from vegetable oil are a little dry. Although the ingredients are the same, the vegetable oil used don't really bring out the smell of the beans. You can take a look at the ingredients used for vegetarian\halal Tau Sar Peng or the lard ones.

I remember I have eaten a whole box of Tau Sar Peng myself when I was young. The filling was dark, fragrant, chewy and sweet, not like the ordinary ones. I have no idea what filling it is, ....don't know where to get them in Penang too =( Still hunting for that.

For the outer pastry of the Tau Sar Peng, I prefer the ones that are crispy but a little moist. I have eaten some with dry flakey Heong Peng pastry, I didn't really like it. The softer flakey pastry complements the Tau Sar more.

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Saturday, July 15, 2006

Heong Peng aka biskut wangi

Always buying Heong Peng from here, and there, from Pasar Malam, and Pasar Pagi... but can't find that perfect Heong Peng that suits your taste? Well today is your lucky day! I got hold of the 3 famous Heong Peng that people recommend in West Malaysia. Though, I believe there are still many delicious Heong Peng brands out there.

The Heong Peng sold by the Ta Sin Guan Tin Food Industry is well known with the locals in Teluk Intan and Bidor. The skin of the Heong Peng is flakey and crisp, but powdered down after I take bites. The Heong Peng was very "Heong", but one thing I didn't like about this Heong Peng is that the pastry was too thick. It didn't have enough syrup to meet the amount of skin it had. The syrup was a little dry in the center of the Heong Peng. Pastry: 7.5/10 Syrup: 6/10

Other than the Heong Peng from Ta Sin Guan Tin Food Industry, Gunung Rapat in Ipoh is also famous for producing delicious Heong Peng.


Seng Kee Food Trading. 117, Lorong 3 , Gunung Rapat, 31350 Ipoh. Contact number: 05-3120972 or 012-5070728.


I find this Heong Peng the most delicious of all the ones I have eaten before. This looks different too. This Heong Peng is shaped like a golf hat, bump on one side, and smooth to a flat on the other end. The skin is thin, crisp and flakey, yet still able to hold the Heong Peng in a whole. Even with no sesame seed on the outside, the Heong Peng is very "Heong" (fragrant). The smell really fills the room when I open the packet. The inside of this Heong Peng is a filling of smooth thick sticky sugar syrup. When I bite into the Heong Peng, the flaky fragrant crispy skin complements the syrup. *ahhhh just wonderfulllll* The syrup sweetness is just right, not too sweet. Pastry: 8.5/10 Syrup: 10/10


This is another Heong Peng from Gunung Rapat. People often think there's only 1 famous Heong Peng from Gunung Rapat. In fact, there are actually multiple Heong Peng "factories" in Gunng Rapat. All of them producing the biscuit from their home. This one in particular is quite difficult to purchase. Actually even the Seng Kee Heong Peng is difficult to purchase. You only can get them in Ipoh. So far, I have only come across 1 person that sells them in KL (and I don't think they are selling them anymore).


Anyway, this Heong Peng's maker is quite a fussy person. Very "par pai". I was told that I could not pre-order or place an order in advanced. Not even if I paid first. One customer is only entitles to 2 packets of this Heong Peng. So even if you wanted to buy more... it's a "no, so too bad" kind of thing. This Heong Peng is like an improved version of the Sin Guan Tin Heong Peng. The pastry is much more "soong" (nicer in the mouth), still flakey and crisp. After tasting the Seng Kee Heong Peng, this was a disappointment. The syrup in the Heong Peng was a more salty version of the usual syrup but tasted good, but still a little too dry in the center. Pastry: 8.5\10 Syrup: 7\10


Eng Teen Sdn Bhd. Lot 3740 Lorong Kilang 11, Tupai Light Industrial Area 34000 Taiping. Contact number: 05-8072629


Ok, this I picked out at random in the Pasar Malam (night market). You can already tell that the syrup are all stuck to the pastry... or I think absorbed by the pastry. I didn’t like the center at all. This is the worst Heong Peng out of the rest I have reviewed here. Pastry: 6\10 Syrup: 2\10

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