Hello!

I am still in Kuching for the CNY Holidays. Many thanks to those who have left me with festive greetings! Yes, I am having a good time here and definitely have been eating, a lot!I have also learnt some new recipes from my mother-in-law and am eagerly waiting to share them here when I get back to Kuala Lumpur. I have also gone eating out at the local hawkers and will share with you some of the specialities found in Kuching.

Till then, why don’t you browse around my archives. Just scroll the bar above and it will take you to my previous recipes.

Tara!

p/s: Lilian, I haven’t forgotten your orange assignment!

Popularity: 19% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Thanks for coming by.

It’s the Chinese New Year Holidays and I will be away in Kuching, Sarawak from 19th till 28th February, 2007. That’s my in-law’s place. I will be bringing along my trusted digital camera and start copying my mother-in-law’s recipes so that I can share them with you here. Moreover, Kuching has a lot of good food and if I have the time and the stalls are open, I will also be making a few rounds to share with you here.

Meanwhile, feel free to browse around. I won’t be able to reply to your comments immediately but I will do so as soon as I get myself online!

Happy New Year to all Chinese people out there!

Popularity: 20% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Life as a litigation lawyer can be exciting at times. Food wise, I mean.

I get to travel to different towns in Malaysia, some of which I have no idea where they are on the map of Malaysia. Anyway, I travel to Klang Court once in a while and it’s been more than 2 years since I had the Bak Kut Teh in Klang.

Klang is arguably the birthplace of Bak Kut Teh, which is basically pork cooked in herbal soup. It is so famous that most Bak Kut Teh stalls in Malaysia or even Singapore will have their signboard saying “Klang Bak Kut Teh” to attract customers. Sometimes, the Bak Kut Teh is so forgettable that it is almost sinful for them to associate their so-called Bak Kut Teh with the ones in Klang.

So far, I have been to 3 different shops in Klang selling Bak Kut Teh. They are different from one another. Some sell thicker type of soup whilst some are clear. Today, I finished my matter in Klang Court rather early and decided to stop by at the nearest shop for a hearty Bak Kut Teh breakfast!

Kedai Makanan Seng Huat aka Under the Bridge

I went to Kedai Makanan Seng Huat which is also popularly known as the Restaurant “Under the Bridge”. It is located along the same row of shophouses next to the Port Klang KTM station. The other landmark to look for would be the Ibu Pejabat Polis Daerah Klang. Basically, this restaurant is a corner lot. You can either sit in the restaurant or outside the restaurant. Outside meaning, under the overhead bridge.

Polly put the kettle on

Upon walking into the restaurant, you will see many kettles placed strategically around the tables. These kettles are boiling water and are meant for customers to brew their chinese tea. Take a seat and the waiter will bring to you a basketful of tea leaves in bags for you to choose from. I am not really a “chinese tea” expert, so I just choose a nice looking packet instead

Tea for you, Sir?

There are 5 really small chinese tea cups with one equally small tea pot for you to brew your tea. Apparently, I was supposed to first put the tea leavs in the pot, pour boiling water into the pot, leave it for a minute and pour the contents into the tea cups. Not to drink, but to rinse the cups as well as to sort of “wash the leaves”. You only drink the second brew onwards.

My object of desire

There are many variety of “cuts” of pork that you can choose from : fatty, lean, half-fat / half-lean, ribs, leg, spare parts (meaning intestines, stomach etc). I asked for a half-fat / half-lean portion today together with Yau Char Kuey (flour fritters) and Rice. The rice is mixed with fried shallots for a fragrant taste.

Look at the pork leg!

The soup is flavourful and has a reasonably strong hint of herbs though not overpowering. The meat is really tender and sort of melts in the mouth as a result of hours of cooking. I should have tried the spare parts as well. The Yau Char Kuey is ordinary. I would prefer it slightly crispier. Perhaps it is due to it being exposed too long. Nothing beats eating Yau Char Kuey shortly after it is fried.

Total price for my hearty breakfast is RM12.00. Pretty reasonable considering that’s probably one pork leg I consumed!

I am told that this place is open everyday from 7.00am till about 1.00pm. It is then open again at 5.00pm till about 11.00pm.

Being an amateur food reviewer, I forgot to get the address as well as telephone number of Kedai Makanan Seng Huat. Pardon me, I was too satisfied by the Bak Kut Teh that I forgot all about it. If in doubt, just ask for the Klang Police Station. You’ll get there!

[This post first appeared in my personal blog on 24.08.2006]

Popularity: 27% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Have you heard of Peter’s Pork Mee in Brickfields, Kuala Lumpur?

Let me tell you, my boss swears by it! He has been eating this guy’s pork mee ever since he was a kid staying in Brickfields. Not everyday but at least once a fortnight. He said it was difficult not to think of Peter’s Pork Mee during the cold winter nights in Wales. Such is the power of Peter’s Pork Mee. For me, it is also one of the best pork mee I have tried. It will be a shame not to share it with you.

Peter’s stall is on the right hand side

Peter’s Pork Mee stall is located in Restoran New Lay Sin along Jalan Tun Sambanthan. Restoran New Lay Sin fronts the traffic light which leads to Jalan Travers. It is a short walking distance from KL Sentral. Restoran New Lay Sin has been around for many years and is probably the most famous kopitiam there in Brickfields.

Peter’s Pork Mee comes with a choice of yellow noodles, kuey teow, bee hoon (rice vermicelli) and loh shee fun (a type of noodle mad using rice flour which resembles a rat’s tail). You can have your Pork Mee in soup or you can order the dry style where the noodles will be coated with Peter’s special blend of sauce with a bowl of soup to go with it. My favourite is a bowl of Pork Mee in soup using a mixture of yellow noodles and beehoon (also called “maifan mee” in cantonese). Either way, he will crack an egg into the soup to give it a real “kick”!

Peter’s Pork Mee is usually served without pig’s liver unless you specifically ask for it. The usual ingredients are a generous amount of minced pork, sliced pork, crispy chinese mustard leaf (sawi / choy sum), tung chai and crunchy pork lard (chee yau char). Birds-eye chilli (cili padi) in light soya sauce will be provided for those who wish to have a fiery experience.

The soup is full bodied and is prepared fresh in the mornings before the stall is open for business. For a stall like his, Peter has 2 assistants to help him. That gives you a hint of the popularity of his Pork Mee. It is not uncommon for customers to have to wait up to 30 minutes on weekends during lunch hour when the crowd comes in. Each order is cooked individually.

Whilst there are many other stalls in this kopitiam, Peter’s Pork Mee remains one of the main draws to the customers. You will see a bowl or two of Pork Mee on each of the tables occupied by customers. Peter has been in this business for many years, starting as an apprentice to the original pork mee vendor. He believes in cooking the noodles himself rather than employing some foreign workers like what some other hawkers are doing. That is his way of preserving the quality of his Pork Mee, which comes in a big portion.

Peter’s Pork Mee is reasonably priced and his stall is open everyday from 7.30am till 2.30pm except alternate Tuesdays when the whole kopitiam is closed.

[This review was first posted in my personal blog on 08.01.2006]

Popularity: 19% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!