It’s time for another round of food review and this time, the focus is on the famous Pork Ball and Pork Sausage Noodles from San Jian Zhuang. This however, is not the San Jian Chuang which you find in shopping centres. Rather, this is the San Jian Zhuang which is found at many hawker stalls which display the name in Chinese, meaning “3 adjoining shops”. For this review, I went to the proprietor’s stall at Lot 3474, Main Street, Jinjang Utara, KL.

Operating from a stall within a coffee shop in Jinjang next to Public Bank, Mr. Yap Yok Foo has been in the business of selling pork ball noodles for about 30 years after learning the trade from his late father. Word has it that his father learnt the skills from one Chan Fatt Kam, who in turn learned the skills from a mainland Chinese who came to Malaya before World War 2. The name San Jian Zhuang was said to have been the referral point to this famous pork ball noodles sold during the days of Chan Fatt Kam at Jalan Silang and hence, the pork balls became synonymous with the pork balls. Read the rest of this entry »

I was introduced to Kidney Ginger Soup by my wife. All along, my encounter with pig’s kidney is in the stir fries which I absolutely love. So, having kidney soup was new to me and took some getting used to. The taste is slightly hot due to the liberal use of julienned ginger and I believe this soup is suitable to aid “releasing of air”, if you know what I mean

Preparation of pig’s kidney for cooking can be an unpleasant experience for the uninitiated. The smell can be a bit offensive and might turn you off completely for after all, the end product of kidney goes south. Worry not however as after cooking, all memories of the offense evaporates

Anyway, when you buy the kidneys, ask the butcher to slice the kidney to remove the middle part which looks like some white netting. Wash it thoroughly. You might want to consider soaking the kidney in water with some slices of ginger. After soaking and changing the water 2 or 3 times, which should take you about 2 hours, make shallow cuts across the kidney without fully cutting the kidney. Make criss-cross patterns and then, cut them into bite sizes before cooking.

This is my wife’s recipe for Kidney Ginger Soup Read the rest of this entry »

There are so many type of omellette recipes around and it can only be limited by your imagination. I remembered when I was young and was traveling on Malaysia Airlines, I was served a really delicious omellette on board. It’s one of those times when you wish you could have a second helping of airline food. No kidding!

Anyway, the omellette had its based ingredients of eggs, mushrooms and cherry tomatoes. I have since modified that dish a little and this time, I’ve added minced pork and capsicums (bell peppers) into it. A friend of mine came back from Cameron Highlands recently and bought me some good looking capsicums of the green, yellow and red varieties. So, I mixed all of them up for this omellette. The end result was a really tasty omellette which my daughter loved (she didn’t want to eat rice that night and preferred just to chomp down on the omellette).

This is my recipe for Colourful Pork Omellette Read the rest of this entry »

Most of the recipes here at Hochiak! Delicious Asian Food are Chinese as I am Chinese. However, there are thousands of recipes out there which represent Asian food which I’ve yet to discover or learn how to cook them.

I think it is about time to create some kind of promotion for Delicious Asian Food here. Not from my recipes but from you! I would like to invite all of you to participate in the Delicious Asian Food Fest by submitting to me a recipe which you have posted in your blog. Only one recipe submission per person and it must be an authentic Asian recipe, or at the very least, heavily influenced by ingredients found in Asia. Read the rest of this entry »