Klang Pan Mee

I love it!

If you don't mind travelling far to Klang, you can have this pan mee for lunch or dinner. I don't know Klang's location well, so this is the best 'map' I can give you which is from hubby.

Coming from KL, go down to Berkeley round-about. Turn 3pm, and you will see a row of shops on the right. Turn right and it is situated on the second row, 3rd shop.

Restaurant Hooi Loong

Yee Sang is a bit tasteless, so hubby went to ask for another half bowl of sauce even though it wasn't that bad.

Phai Kuat Wong, a bit hard

Kangkung Belacan, not bad

Steamed Cod Fish, very fresh and tasty sauce

Sushi Groove

Sushi Groove are in One Utama and Sunway Pyramid. These two are the outlets I know.

~Ebi Roll~ (Okay lor)

~Tofuna Tower~ (Not good)

~Tori Chicken~ (So so only, the waiter said it was fried rice)

~Bento Chicken Set~ (Not bad la)

~Ebi Tempura~ (Normal lor)

~Fried Mushroom~ (Yucks!)

~Soft Shell Crab Temaki~ (Good)

 

Ingredients

200-300gm pork meat, thinly sliced

some pig liver, thinly sliced (optional)

1 or 2 tsp sesame oil

2.5 tbsp light soya sauce

3 or more slices of ginger / ginger juice (spicy)

dash of pepper

fried chopped garlic and garlic oil

1 tsp cornflour

Method

1. Marinate pork and pig liver with sesame oil, light soya sauce, pepper and cornflour for about 15 minutes in a plate.

2. Place ginger on top of pork meat and steam in your rice cooker for about 20 minutes or till cooked.

3. Remove the plate and place garlic and garlic oil evenly onto the pork meat.

Note: You can skip the pig liver and just buy pork meat. Tell pork seller that you want the tender part for steaming.

You may replace sliced ginger with ginger juice if no kids are eating this dish. Ginger juice can be spicy.

Garlic / Cooked Oil = Fry garlic in about 2-3 tbsp cooking oil.

You can steam pork with the liver too but don't eat it. It has gotten a bit hard for long steaming but the juice from it makes the sauce tasty.

Fatty Crab And Joy Bakery

These two places are located at Taman Megah. If you know how to get to fatty Crab, you can find Bakeri Joy two shops away. It is the shop next to Bake With Yen.

~Deep Fried Chicken Wings~

~A RM10 nasi Lemak~

~Carrot Walnut Cake at RM6~

Steamed Chicken With Spring Onion

Ingredients
1/2 or 1 chicken
1/2 tbsp chopped garlic
3 stalks spring onion

Seasoning
2 tbsp oyster sauce
2 tbsp light soya sauce
2 tbsp fah Tiew wine
dash of sesame oil and pepper
500ml water

Method
1. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Add in spring onions and stir fry until aromatic.
2. Add in all seasoning, chicken, water and bring to boil. Lower the heat, cover with lid and simmer for 20 minutes until the chicken is cooked.
3. Remove chicken, cut into pieces and arrange on a serving plate.
4. Remove the vegetables from gravy. Bring gravy to boil until it thickens and pour over chicken. Serve hot.

Note: Adjust your taste with more or less or the seasoning if you want to.
To cook this dish, you must use good brand of light soya sauce.

Wong Ah Wah

~Fried toong Fun~

~Grilled Chicken Wings~

~Balitong~

 

I started eating Wong Ah Wah's grilled chicken wings since I started going to Broadway to Latin dance with my dad, his friends and my partner. Sometimes, dad or his friends would order the chicken wings and that's how I got to know about Wong Ah Wah. Eversince then, I think after I got back from USA, I would go there once a while with friends to eat the balitong and chicken wings without fail. I have tried other 'balitong' and chicken wings before, but none of them can be compared to WAW. Not to mention the chili sauce that comes with the chicken wings. Oh, by the way, it is located in at Jalan Alor if you have not tried it before.

Stewed Hakka Fried Pork Belly With Black Fungus

Hakka Nam Yee Sauce

Ingredients

4 pieces nam yee/fermented red bean curd

1.5 tbsp chopped garlic

1.5 tbsp chopped shallots

1 tbsp ginger

1 star anise

1.5 tbsp oyster sauce

1 tsp sugar

3 tbsp Fah Tiew wine

Method

Heat up 3 tbsp oil, saute chopped garlic until fragrant. Add in the remaining ingredients and bring to boil until thick.

Stewed Pork Belly With Black Fungus

Ingredients

600g pork belly, sliced thickly

100g black fungus, soaked

1500ml water

Oil for deep frying

Marinade

4 tbsp Hakka Nam Yee Red Sauce

3 tbsp water

1 tbsp tapioca flour

1 whole egg (add in to marinade before deep frying)

20 shallots juice (add in to marinade before deep frying)

Method

1. Combined pork belly with marinade and marinate for 2 hours.

2. Heat up oil for deep frying, put pork belly and deep fry until brown. Dish and drain.

2. Put all ingredients and water into a stock pot and bring to boil. Lower the heat and continue to simmer for 45 minutes or until the pork is tender.

SS3 Pork Noodle

It is located behind the Tmn Bahagia LRT in SS3. Go and have a try but don't go too late. The stall gets busy even at 11am especially during the weekends. Busy as in 10-20 bowls to wait before your turn.

Fried Longevity Noodle

Ingredients
1 packet of longevity noodles
18 shallots
10 cloves of garlic
Vegetables
Small slices of pork
3 tbsp of cooking oil
Small size prawns
4 tbsp soya sauce (more or less)
3 tbsp oyster sauce (more or less)
2 tbsp dark soya sauce (more or less)

Methods
1. Boil a pot of water to cook longevity noodles till al dente. Strain the water and set noodle aside.
2. Heat up oil in the wok and add in shallots and garlic. Fry till brown and add in pork and later followed by prawns. When pork is cooked, ad in vegetables. Stir fry for a while and add in the boiled noodles. Keep on strir frying and add in the soya sauce, oyster sauce and dark soya sauce.
3. Continue to stir fry for a few more minutes. Dish and serve.

Tips : This dish must have lots of shallots and oil so that it will taste better and more fragrant. (heong)

Bayu Timor

Bayu Timor is located at Tmn Megah, Petaling Jaya. It serves local, Indonesian and Western Food too. Desserts are mostly local kuih muih and cakes.

-Rojak-

-My Nasi Lemak-

-Iris' Chicken Spaghetti-

-Ian's Fish And Chips. Sorry, almost forgotten to take the photo, that's why its all cut up into pieces-

-Hubby's Mee Siam-

The upper floor sells furnitures, probably from Indonesia and if you like Bali, you would love this place. Some of their tables are marbles, glass, glass with sea shells below, long arm chair, wooden chair, etc. They are all different and this is what I like about this place.

Ingredients
1 medium size chicken, cut into small pieces
2 tbsp oyster sauce
2tbsp dark soya sauce
2 tbsp fah Tiew wine
10 slices of ginger, julienne cut
2 tbsp cooking oil
1.5 rice bowl of water

Method
1. Heat up oil in a wok. Add in ginger and stri fry till fragrant or turning brown. Add in chicken and continue to stir fry till almost cook and starting to turn brown.
2. Still in high heat, add in oyster sauce and dark soya sauce. Mix well.
3. Add in water and when it starts boiling, cover with lid (optional) and let it simmer till the sauce is slightly thickened. Add in Fah Tiew wine from the side of the wok. Dish and serve.

The sauce is up to your liking. If you would like more, add more water and if less, simmer till it thickens.
If you would like to eat more ginger, add more but to warn you, it is slightly 'spicy' for the kids

Jar Choi With Pork

Ingredients

About 300-500g of pork rib (tell pork seller that you to give you the tender part)

1 whole jar choi (soaked in water for about 30 min or when it is not salty anymore)

2tbsp oyster sauce

2tbsp dark soya sauce

3 tsp sugar

3 tbso oil

3 cloves garlic

2.5 rice bowls of water

Method

1. Heat up oil and add in garlic. Fry till fragrant, add in pork and stir fry till cooked. Add in water, oyster sauce, and dark soya sauce.

2. Once boiled, add in jar choi and sugar. Lower the heat and let it simmer for about 1 hour or till tender. If pork is not tender yet and sauce has thickens, add in more water.