Monday, May 29, 2006

JOO LEONG CAFE @ BAYAN LAPAS, PENANG

This is a row of shop houses approaching the Penang airport I just had coffee and toast 'cos we were gonna get free food at the lounge. Coffee was good, but the toast was a letdown - not because it was bad or anything, rather that it was done on a toaster, instead of the thick slab of bread on charcoal grill. Sure, time has changed.


Kopi-O (Black Coffee)


Roti Bakar (Toast with butter and sprinkled sugar)


Soft Boiled (Pua-Cnai-Sek) Egg in a Cup

WHITE RADISH CUTTLEFISH SOUP



This is a relatively simple dish to make.... the soup is sweet and tasty. However, some people might find the dried cuttlefish a bit pungent, but it adds a sweetness and flavor to the soup. It can be omitted if so desire.

If you're ever in Penang, check out the Chinese sundry shops selling dried goods at Jalan Pengkalan Weld. You'll find good selection of dried ikan billis, salted fish (or bones), cuttlefish, dried shrimps, dried scallops, dried mushroom and the likes.

INGREDIENTS
1 or 2 Chinese White Radish (depending on the size)
6 pieces pork bones

8 pieces (1"x3") Dried Cuttlefish

4 Dried Red Dates
3 cups water (750 ml)
Salt
Fried
Shallot
Chinese Parsley



  • Cut the Chinese White Radish in oval or circular chunks (1/2" thick)
  • Use scissors to snip the cuttlefish into the above mentioned size
  • In boiling water blanch the cuttlefish for a few seconds. Wash in cold water, and peel off translucent -looking skin (if any)
  • Quickly blanch the pork bones as well. Remove and wash in cold water
  • In a claypot, boil 750 ml water. When boiled, put in the pork bones and cuttlefish and boil for 1/2 an hour.
  • Add dates and white radish, and simmer for about an hour with the lid on.
  • Add salt to taste, and garnish with fried shallots and Chinese parsley before serving.


HEAPS OF IKAN BILLIS AND DRIED SHRIMPS AT SUNDRY SHOP
ALONG JALAN PENGKALAN WELD

Sunday, May 28, 2006

KOAY TEOW TH'NG @ HAI OAN, JLN. BURMA, PENANG

Had breakfast at this place, renowned for its Koay Teow Th'ng (Flat Rice Noodle Soup). Learnt later in the evening that this is a new tenant, not the real McCoy. The fishball was soft (could be mistaken for a commercially made ones, had the lady not explain the type of fish she used). The meat-cake was good. Mom asked how she made them. Do you think she would reveal the recipe?

Notice the Loh Bak here? Different from your usual fare.... then there was this lady plying her otak-otak. I think she's related to Pua Chu Kang. She proudly let it be known that her grilled fish paste made it as far as P.J. and Singapore. Indeed, it lived up to its reputation.


Koay Teow Th'ng


Loh Bak


Octopus (part of the Loh Bak)


Otak-Otak

Saturday, May 27, 2006

LAM HENG COFFE SHOP @ MACALISTER RD.

This is were the famous Sisters' Cha-Koay-Teow is (flat rice noodle).... it's round the bend from a temple. This is supposably the best fried rice noodle in Penang. One sister does the morning shift, and the other afternoon.

Hence, my potion of Char-Koay-Teow came with a sprinkle of crabmeat - the other sister fries with cockles. I think the koay-teow here is over-rated... Mrs. Tan at Bormill Cafe, off Jln. Keratapi, does just as good if not a better job. They yam cake, bak-chang and otak-otak are good. The generous topping of fried dried shrimps on the yam cake is a welcome change from the usual toppings. The Hokkien Bak-Chang is similar to home-made ones. The braised soup of Loh-Mee is flavorful with a hint of 5-spice powder and garlic. This is certainly a good place to eat where one gets a variety of nice food.


Sisters' Char Koay Teow


Oo-Kueh (Steamed Yam Cake)


Otak-Otak (Grilled Fish Patty in Banana leaf)


Bak Chang (Glutinous Rice Meat Dumpling)



Loh Mee

BAKED CRABS @ SEA PEARL LAGOON CAFE, PENANG


This place is behind a Thai Pak Kong temple at Tanjong Tokong. This is a lunch treat from Dr. S and Irene. We had sea crabs and mud crabs. Dr. S specially ordered in advance female crabs (see the eggs on the crab in the background).

This is unadulterated crabs at its natural best. The crabs are cleaned, chopped up and put in cast-iron wok over high flames. Nothing is added. They are cooked in their own juice. See the dark patches on the sea crabs in the foreground? They are seared marks made by the hot wok. We polished off the crabs with their home-made chili dipping sauce.

Friday, May 26, 2006

BEE HOOI @ PULAU TIKUS, PENANG

Arrived in Penang quite late due to traffic from Penang airport to our place of lodging. Airport? You might ask, since we drove from K.L. to Penang. Well, Air Delaysia lost 2 pieces of our baggage from Bangkok to K.L. We popped into this coffee shop before calling it a night.

Prawn Noodle (Hai-Mee)


Oo-Chien (Oyster Omelette)


Loh-Bak


Thursday, May 25, 2006

BISMILLAH CHENDOL @ TAIPING

Dropped into Taiping for some Chendol. It's a green-strain dessert made of green pea flour served with shaved ice bathed in evaporated milk or coconut milk and palm sugar. Also had Pasembor, which is Indian Salad in sweet potatoes peanut sauce with bean sprout, fried tofu, hard-boiled egg and fried fritters.

This place is a little shed next to a shop house, consisting of 2 stores, one selling Chendol and the other Pasembor. They are operated by Indians. These guys are moving to the shop house (under renovation) next door, which they have purchased.


Chendol with Red Beans


Pasembor

Wednesday, May 24, 2006

FOOK SENG @ SUNGAI SLIM

Back in Malaysia..... traveling north. Making a pit-stop for lunch. Pretty decent food for RM80 (plus a plate of sui-yuk [roast pork] not shown) with drinks for 5 persons.

Bitter Gourd in Fermented Red Bean Curd Sauce

Fried Romaine Lettuce with Garlic and Dried Shrimps

Steamed Prawns


Claypot Tapah Catfish with Chinese White Wine

Tuesday, May 23, 2006

TOPS@ ROBINSON'S SHOPPING CENTER, BANGKOK

This is our last lunch in Bangkok. We had plain Teochew Muay (porridge) with the following.

Fried Clams with Basil Leaves


Mixed Veg. with calimari


Too-Kar (Pork Shank) with Kangkong


Tofu-Hwa (Sweet Beancurd Dessert) with tiny fried-fritters

Slightly different from Chinese variety...... a bit firm, and the syrup is too gingery - good for fartulence though!

Monday, May 22, 2006

LUNCH @ PATTAYYA,, THAILAND

Had these for lunch at a roadside restaurant appoaching Pattayya.

Fried Coconut Shoot

Fried Fish in Hot Sauce

Hot Fish Sauce with Mixed Veg.

Fish Cakes

Mango Salad

Papaya Salad


Wild Boar with Mini Eggplant


Stir-fried Basil Pork

Sunday, May 21, 2006

MBK FOOD CENTER, BANGKOK

This is inside the MBK Shopping Center. It operates on a coupon-system, whereby you purchase coupons to buy your food, and whatever amount is left-over can be redeemed for cash. This is our pit-stop after spending the whole morning since 7 am. at the Chatuchak Weekend Market.

Pad Thai

Pad Thai is Thai's version of Cha-Koay-Teow. One can sprinkle sugar, peanuts and finely-chopped dried chillesi as comdiments on top.


Too-Kar (Pork Shank) Rice

The Pork Shank rice is similar to Meow Town's version, except only the shank is served, with salted veg. I was told they use Ovaltine as one of the ingredients, much like using chocolate to thicken gravy.

Saturday, May 20, 2006

SAWADEEKA

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This will probably explain my absence, plus the fact that I tinker too much with the template till it's busted. We, 12 of us, were in Bangkok courtesy of Tony Fernandes' Air Asia (or rather Air Delaysia 'cos all our flights were delayed). The following are selected pictures of food we tried; most of which I don't have a name for, except what they are (to my best assumption) made of, and they only represent a tiny cross-section of Thai food.



STREET FOOD (Rajprarop Road)

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Bak-Muay

This is meatball congee with pig's liver and intestine with century egg. It's cooked to a smooth consistency like Cantonese chook. It can be had with raw egg with the hot congee poured on top. Accompaniment: U-Cha-Kueh ( "U-Thiaw" [fried fritters]).

width="600"The Ingredients

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Grilled (Can't remember what) in Banana Leaf

Pre-Cooked Food

Another View of the Assorted Pre-Cooked Food

Barbeque Beef Strung On A Straw

Sweets & Desserts


Sunday, May 14, 2006

BELACAN KANGKONG

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Ingredients
  • 1 bunch of Kangkong (water glorybind)
  • 1 thinly sliced clove garlic
  • 1 ¼in. thick Quarter coin size belacan (shrimp paste)
  • 2 chillies (sliced)
  • Cooking oil Salt


  • I use the leafy parts only, discarding the lower half of the stems. This dish is fried on high heat rapidly.
  • Pour about 4 tablespoons of cooking oil around the wok near the top of the rim, and let the oil slide down to the bottom of the wok; thereby coating the whole wok.
  • Dump in the garlic, chillies and belacan. Stir quickly to crumble the belacan, and not to burn the garlic.
  • Before garlic turns brown , put in the kangkong. Toss it by scooping from the bottom, and turn it to the top.
  • Add about a ¼ teaspoon of salt (amount depends on the saltiness of the belacan).
  • Dish out once all the vegetable is coated with the belacan oil (usually less than a minute).
  • Don't overcook, or the vegetable will be limp and yellowish-brown in color.
  • It helps if you have one of these high-pressure burners at home........

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ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

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