Wednesday, December 31, 2008

Yeah Mei Stall, Jalan 1/77B

Happy New Year for all Eat First Think Later's readers! w00t!

So what have you got in your list of resolution? None yet? Half done? Well, you might want to add have this few below to your resolution because it's good stuff!

My colleague introduced this Yeah Mei Stall along Jalan 1/77B to me a couple of weeks back. The stall is located around Pudu area in KL.

If you are coming from Jalan Imbi, turn left after the traffic light right before Berjaya Times Square, go straight and you will see the stall around the corner on the left. Very easy to locate, but getting a parking space is a whole other question.

While having dinner, the boss shouted for tables to be setup "Lau Siong" (upstairs). I was kind of blur because this is yeah mei stall on the road side. Where's the "Lau Siong"? ...You see that 2 steps in the picture? Up the two steps you will reach the "Upstairs" pedestrian walkway. LOL!

The boss recommended a double boiled ginseng soup with we opted for the old cucumber soup instead because I was actually feeling feverish. I didn't want to have something too "hot" for the body. (Old folks says if you eat "yeah mei", the meat tends to warm up your body. I noticed that ginseng warms up my body as well. So two dishes combined will definitely make me a sick person) The old cucumber soup (with its cooling entities) was delicious and flavorful. The only drawback was that the soup was a little on the oily side... might be because of the chicken (fat) that was present in the soup with it was double boiled.

The curry wild boar. Well, the curry was fragrant but I think the curry can do more with the chilies. Then again, I was feeling hot that day, feverish body and taste buds (not like my taste buds can fall sick but you get what I mean hor?) might be telling me the curry need to be spicier. Texture wise, it's like having kampung chicken to the normal farmed chicken. The boar's meat a little bit more chewy and springy but I think some parts for the normal pig taste like this. Not too sure if I like the wild boar or not... I think I need to have the wild boar again and compare.

The monitor lizard on the other hand is something I know I like. I was expecting something with less meat but boyyyy this monitor lizard's meat is chunky. The meat feels like part one part beef and a part pork, with a light adult adult stingray texture to it. Hard to describe but nice. I like the way the meat is cooked too with the various herbs which made the sauce and meat savory.

I was excited when I came across the vertebra (I think it's called vertebra...right?) bone of the animal. Cool huh. I would have used my hands and suck the bone dry if I was eating at home ;p

When it came to the bill, I was actually surprise because all of the above was only RM21. Reasonable for yeah mei don't you think?

My same colleague who bought me dinner bought me quai lin kou (terrapin powdered jelly?.. not too sure what part of the terrapin this is made from.) the next day... just in case my body cannot handle the meat from the day before. Thank you ah Golden Pig hehe.

Had this a couple of times, it always made me cooler and more refreshed. This quai lin kou have other Chinese herbs in it so the taste is slightly different from the plain quai lin kou. I need the sugar syrup to go with this if not the taste would be slightly too bitter for me.

Eating quai lin kou is like living life. Usually at first taste, the quai lin kou is bitter, the same as my first view of life with I am miserable or unhappy. I dig into the quai lin kou for a second time, and later feel that it's not actually that bitter. The same with life when I pick myself up and try again. Pour the sweet syrup in and the quai lin kou instantly turns into something refreshing and good for the body. The same with life, when the people around me shower me with advice, support and love. know who you are...Thanks for being you, and thanks for still being a part of my life.

Happy 2009, wishing you all the best, and may your life be more like a sweet version of quai lin kou.

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Friday, December 26, 2008

Tanjung Bunga Fish Head Restaurant

The last time I ate at Tanjung Bunga Fish Head it was Nat's farewell. (Can't believe you are still in BKK, but awesome that the timing was right when you came back for my Bday!!) I miss this place.... but it's so far from my house now. *cries*

I was trying to get Tanjung Bunga's number for reservation when I wanted do reserve a table for Nat's farewell but I miss placed their card. I did a search on Google and guess what, so little is written about such an awesome Nyonya place. In the end I had to go there myself to make the reservation. I told myself that I would blog about this because people really need to know about this hidden gem.

Tanjung Bunga Fish Head Restaurant is located on the same road as Cheow Yang Coffeeshop. The row behind Kayu Nasi Kandar. No 117, Jalan SS2/6. And if you are searching high and low for their number.. here it is 03-78774531. They are open from Mon to Sun, 11.30 to 3pm and from 6 to 10pm. Closed on Thursday

My all time favorite, the Kerabu Fish Skin! (S RM10, M RM12, B RM15). Crunchier than jelly fish, sweeter than the scallops, more refreshing than a glass of iced honey lemongrass tea. 5 stars for this!

Kerabu Sayur Paku (S RM10, M RM12, B RM15) This is basically the pucuk paku pakis (fern shoots) stir fried with fermented beancurd and some other ingedients. A little salty and little spicy. When cooked properly, the paku pakis will turn out crunchy and sweet. Folks whop don't take vegetables will totally dig this.

The Tanjung Bunga Curry Fish Head (S RM20, M RM28, B RM38) which my parents like.. but not so my cup of tea. Somehow I don't really like this style of curry fish head. I know it looks like just another curry fish head, but you got to taste it. The sourness if from the large clump of pickled vegetable I think.

The dark looking Penang Fried Ichi Kabin (S RM10, M RM15, B RM20) looks that way because of the way it is marinated. This is another dish I really like in Tanjung Bunga. I burnt my lips many times before because I couldn't wait to get my mouth on to this chicken when it is hot out of the kitchen. The outer layer is crunchy and aromatic when you bite into it. The deep fried skin keeps the natural chicken juice in the chicken so you have to really be careful when you bite into it because the juice will squirt all over you/or in your mouth! Slurpppp!

Fried Crispy Sotong. (S RM10, M RM15, B RM20) If I remembered correctly, this was the first to go. The kids will love this, and since (if I remembered correctly) this was the first dish to disappear from the table, the "big kids" will love it too!

Last but definitely not the least, the Coffee Spare Ribs. I kind of forgot to note down the price, but it should be about the same as the rest. This you got to try with your hands and lick the bones dry. Usually one plate is not enough, so take my advice and just order 2 plates at one go hehe.

..damn.. I'm craving for the Kerabu Fish Skin now..

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Monday, December 22, 2008


If Choji Akimichi isn't fiction and is here in KL, Daidomon is the place I would bring him. For those who are not into animes, Choji is a Japanese animated character in Naruto and loves Yakiniku.... what is Yakiniku? Japanese style grilled meat!

Daidomon is located at level 3 of Great Eastern Mall along Jalan Ampang in KL. Daidomon opens at 11.30am to 2.30pm and from 6pm-10.30pm daily. I toured the restaurant before the food was served and found out that there are 7 private rooms named after the different locations in Japan. Interesting.

The buffet bar offers patrons lunch and dinner buffets. The "Oi Shi" (that means yummy!) semi buffet lunch ranges from RM30++ which includes free flow of appetizers, nigiri sushis and desserts. Buffet dinners on weekdays ranges from RM58++ for adults and for children RM25++.

Daidomon will also be introducing set bento lunches and also shabu shabu this month. For more info or reservation, Daidomon can be reached at 03-42528155.

What I also find interesting about Daidomo is the type of BBQ grilling pit setup at each table. The "ash free" charcoal is arranged at the bottom and lit by gas (I think). The gas is later turned off when the charcoal is burning.

The Japanese technology "smoke free tables" made dinning experience pleasant as there were no oil and smoke all over the place. I didn't exit the restaurant smelling like grilled meat ;p

First up the Mentai Mayo Kyuri aka Cucumber with Cod Roe and Mayonnaise (RM8) which was refreshing. I actually love Japanese cucumber by itself so the addition of Japanese mayo with cod roe wasn't the thing for me. But this plate of cucumber was finished fairly quickly so I am guessing the others loved it.

The Kani Tomato (RM8) however was my favorite starter for the evening. Do not under estimate these cherry tomatoes because the juices in them were naturally sweet. I could only think of two reasons for the sweetness, either the dark fish roe secrete the sweetness or some extra "magic" was added in the tomatoes. But whatever it is, superb stuff!

I tried the Nori Tempura aka Deep Fried Dried Seaweed with Sweet Sauce (RM5) a little too late. The center part tasted crispy but the sides were all soggy. Well, that's a food blogger for you feeding the camera before myself. I did like the crispy part though but I suggest for this to be consumed as soon as it is served to the table.

The Kinoko Butter aka Assorted Mushroom with Butter served in Hot Plate (RM12) was another dish I tried cold. I did like it though. The simpleness of the dish really made it work. Just butter and fresh mushrooms cooked just enough to have it juices moisten the outer layers of the mushrooms but the fiber still firm on the insides.

Saikoro Gyu Steak aka Beef Steak and Raddish with Sour Sauce in Hot Plate (RM20). The Gyu steak tasted really flavorful. I could actually taste the natural taste of the beef along with the sweet Japanese sauce used with it.. juicy at every bite. But I could do with a smaller chunk of beef because my mouth was filled with the beef and made chewing quite difficult. Then again, maybe I should have take bites of the meat instead of having the whole chunk at one go.. haha. As for the raddish, I'm still a little confused because I tasted raddish and raddish only. What happen to the sour sauce?

Ok, so before your start with any yakiniku action, you really should know how to cook your meats. The key to having good yakiniku is having fresh cuts, and knowing how to cook them. Since it's really DIY, it would be better to ask how well done your meat should be for the different types of meat.

I was told that majority of meats taste its best when they are medium well done. To cook a medium well piece of meat, you got to look out for the blood rising from the meat during the grill. Wait until the side of the meat starts to brown then flip it over. Grill it for another 8 to 12 seconds and it's ready.

We started off the yakiniku with Yasai Yaki Moriawase aka Assorted Vegetables (RM10). Very simple stuff from fresh vegetables. Took me quite sometime to get that yellow bell pepper to cook. And that orchid is for display only ;p

I tried the Negi Shio No Jo Tan aka Prime Tongue with Leek (RM40) next. The finely diced leek mixed with onions must first be separated from the meat. The thin slice of cow's tongue is placed on the grill to cook and later used to roll the leek. The meat was quite alright but the onion in the leek was a little overwhelming. I felt that it kind of killed the taste of the leek. My guess is that the onion is there to actually cover another smell/taste of the prime tongue?

Wagyu Tokujo Karubi aka Special Prime (RM140 for a 100g) *Cries* I didn't get to try this because the first table walloped it all down. Ahh well. But don't the meat look gorgeous?

The Karubi the Belly Tender (RM50) is another one of those flowered meat. When I say flower I meant the fat pattern on the slices of meat.

You see, when you have fat, you have the oil. And when the oil is more evenly spread across the meat, you'll get a more evenly moisten piece of the aroma from the fat is spread across the meat. Slurp slurp~~

This I like! The Lamb Nakaochi (Lamb Intercostal Meat RM18). I loved the slight hint of the lamb meat aroma when the meat is cooked along with the juicy fats on the sides. The succulent meat gave the taste, and the fats gave the meat its texture. I could have had more of these.

The Dachou aka Boneless Ostrich Meat is not available on the menu but can be requested. I enjoyed grilling the meat, especially after learning how to grill a medium well slice of meat. As for the taste, well, no fatty parts, so knowing how to grill your meat is the key for a better tasting meat. Thank Siau Yean for taking your time to explain to us n00bs on the ABCs and 123s of grilling meat on the for Yakiniku!

Thank you Ruzzana for the invitation to dine at along with the other writers at Daidomo. I enjoyed myself and will definitely return for the buffet dinners.

Wednesday, December 17, 2008

Yap Foh, the moving into a new home ritual

Ever wonder why it takes me ages to post a new entry these days?

I have recently moved to a new house, but not yet a home. (House = a shelter with my necessary needs to survive. Home = a shelter with my necessary needs to survive and the feeling of comfort with I am in it.) I feel so out of place right now. I have not completed my unpacking. So much drama at my new house...DoReMi came down with the house wasn't even ready, gramps were here for 2 weeks too!, my birthday w00t!, I fell sick and slept for 18 hours, house almost caught on fire... Phewwww exhale... inhale... exhale...

Anyway, away from the drama, and back to the interesting "moving into a new home" experience that I want to share. Not too sure if this is the original Chinese culture/tradition of "yap foh" (first day of moving into a new home ritual) because this is my first time experiencing the "yap foh" ritual.

Olden clay charcoal cooking stove is place in front of my house's entrance. Mom did the whole burning the charcoal thing. She let the smoke blow into the house and made sure the fire is burning high before my dad (as the head of the family) step over the fire and into the house.

Apart of the coin tossing (That's Dad's job), making sure the water flows (Bro's in charge) and lighting up all the lights (That's my role) (..not forgetting my sis who needs to carry metal aka cooking woks and pots into the house), Mom chuck a bunch of these to every corner of the house. In the living hall, dining room, bed rooms, kitchen, even the bathrooms!

Honestly, I have no idea what the mixture of beans, rice, tea leaves and rock salt does but I am guessing the weird colorful 'bijirin' sucks the evil away? HAHAHA OK.. it's only my guess. I know beans about this "yap foh" thing.

Mom bought a lot of these too... called "fatt kou" in Cantonese. "Fatt" in Cantonese kind of mean growing big. So the relation to the "yap foh" ritual would be for our future to grow big.. or some sort. For luck.

We even have two of these HUGE fatt kou .. FAT kou. HAHA. Imagine that in the fridge because my family ate fatt kou for days! And believe it or not the fatt kou actually last more than a week in the fridge. Mom took it out and made French toast with it.

Heh.. talk about food safety. HAHA.

As for the beans, we grew them into sprouts and fried them to eat.

I got'cha didn't I? Hehe! Of course we didn't! The mixture of beans, rice, tea leaves and rock salt were swept away and kept in a bag. We weren't suppose to throw them out yet to it has to stay in the house some where as long as it is in the house compound. This three beans got stuck in my bathroom drainage hole and I didn't bother to throw them out because ..well, there were suppose to stay in the house. After a week, Teckiee got a glimpse of her prologue "Teckiee's 2 cm bean stalk"


*I'm looking for some one who can revamp my blog! Any one?

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Wednesday, December 10, 2008

Kedai Satay Xiang Ji

Okay okay, I know I know. Enough about food in Melaka already... but last one. Saving the best for the last.

Kedai Satay Xiang Ji aka Restaurant Fragrant Pork! (Or at least that what I think reads in the Chinese characters. Xiang Ji is located in 50, Jalan Portugis, just off Jonker Street (Jalan Hang Jebat). You can get there by foot after your tour along Jonker street. Just call 019- 6278868 if you get lost.

I heard a lot about satay babi in Melaka but I was really skeptical when I saw this shop with this guy on the barbecue pit barbecuing for only one table of customers.

*I thought this was supposed to be famous. An empty shop?* I was anticipating for more customers.

Anyway, just sit and the satay babi will be served. No ordering of the satay babi is needed, the satay will continue to be served until you say the magic words "Stop little pit stop. And so the little pit stops barbeqing satay babi". (HAHA! for those who got that, good for you ;p, for those who didn't, go look for foodie fairy tales!) Eat to your heart's or should I say stomach's content for RM0.55 per stick.

This is definitely not to be missed. The pork was well marinated. The heat from the barbecue melted the lard and moisten the pork. The oil slowly fried the meat on it's outer layer till crips generating a slightly burnt aroma along with the fragrant smell of pork. *hmmmmmmm so so good!*

The peanut sauce can serve as decoration. Really. The satay babi was so darn good by itself. Having it with the satay sauce will only spoil the taste of the succulent pork satay.

Empty shop with out of the world pork satay... I will definitely be back for more!

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Friday, December 05, 2008

Ban Lee Siang Satay Celup

To honestly tell you the truth... I have not tried satay celup until that weekend a couple of weeks ago (well, maybe more than a couple of weeks... back log la haha).

Relying on Dave's GPS, we found our way to Ban Lee Siang. We passed by Capitol but the shop was really really full. Ban Lee Siang was full as well but they had more seats as the shop was larger.

45E, Jalan Ong Kim Wee, Melaka.. I think it's some where near Jonker Street but definitely not walking distant. 5.30pm till 12.30am

I did some research online and most of the reviews mentioned that Capitol and Ban Lee Siang taste the same.... or almost the same? So I guess it didn't really matter where I have my first satay celup.

One minute there is no one at the fridge, another minute the people started buzzing around the fridge. I was one of them of course.

What makes a nice boiling pot of satay sauce? Lots of groundnuts, sesame seeds.. and loads of saliva HAHAHA. Satay celup is not for one who is very particular with not having a common spoon. The pot is satay sauce continues to boil as long as there are customers having satay celup.. and when I say customers, I mean different customers sharing the same pot.

Ahem ..."Recycle, that's what you do, Recycle, don't let it go to waste."

I actually soaked a stick of "see ham" cockles in there but when I retrived the stick, at least 3 fell off. I tried digging for it but... ahhh I stopped because I didn't want to find anything weird in the sauce.

Anyway, putting all the see ham and saliva aside, the satay raw stuff.

More satay stuff. Most which was just so so. Processed meat, slices of chicken meat, fish, I think there were prawns... Dunk it in the pot and let the sauce do the cooking.

I only found 2 things I liked. The see ham, and the oyster mushrooms.

Overall, I don't like I fancy satay celup that much. The groundnut sauce was delicious but it can be really overwelming when you have the whole pot boiling cook your meats. Personal thing lah.. I like my steamboat and lok-lok. ...but ok la.. I wouldn't mind satay celup onces in a while.

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