Tuesday, March 13, 2007

DINNER # 2 @ AHEKO HOT SOUP RESTAURANT, KUCHING


This was our second visit, and this time there were 4 of us. We tried to order dishes different from the last time. But the not so competent waiter, gave us the wrong beans; so it was similar to the one we had the previous time. The meat dish was claypot pork with salted fish.



Followed by home-made fried Tofu.



Then the Garlic Fried French Beans.


No dinner will be complete without its namesake's spareribs soup. Damage for the night, RM50+ inclusive of 4 drinks and rice.


Sunday, March 11, 2007

TAIWAN BEEF NOODLE @ SPRINGS GARDEN, JALAN ANG CHENG HO, KUCHING


Yang Tai-Tai is the operator of this outfit. She's a Taiwanese who's married to a local guy. She started her homemade noodle years ago at Green Road at the same block as Goh Say Lak. She used to make Wo-Tiak (fried dumplings) way before others jumped on the bandwagon, but it's too much of a hassle to her now.

Her noodle has improved over the years; nowadays I opt for the handmade flat noodle instead of Koay Teow. Order the soup noodle, rather than the dry one, to really appreciate the richness of the beef broth.

For a while Yang Tai-Tai thought she could have her retirement when her son took over the reign. However, her optimism was short-lived. Selling noodle was not on the card for the college kid. Should you find the stall closed for a short spell, don't be alarmed; that's when she takes time off to visit her mum back in Taiwan.

Friday, March 09, 2007

SPICY DUCK NOODLE @ RUBY CAFE, LORONG RUBBER 3, KUCHING

Loh Ark Flat Noodle Soup


I chance upon this place while walking to my dentist. At first, to my delight, I thought it's Thai's Kuay Tiaw Ped; but it was not to be! When I ordered the Koay Teow soup, I was given a puzzled look. Because here, I learnt later, the duck noodle is meant to be taken dry with the duck sauce flavoring the noodle. Thus my first order tasted like ordinary rice noodle soup with the duck smacked on top.


Loh Ark Noodle (Dry)


Since then I've gone back for seconds, and thirds and so forth. Basically the so-called spicy duck is braised duck in soy sauce with 5-spice powder (Loh Ark) served with Kolo Mee. If you have a thing for duck, this might be just the ticket to heavenly bliss.


Loh Ark With Dry Flat Noodle


This place is sandwiched between Jalan Nanas and Rubber. It's next to the SNAP party's headquarters.

Wednesday, March 07, 2007

CHAR SUI (ROAST PORK): THE UNORIGINAL RECIPE



Can't claim I know the original recipe.... everyone seems to know a thing or two on how to make the real thing. No doubt, there's someone out there who would like to add his/her 2 cents worth of opinion on the subject. Well, this is Kong-Kay's Original Recipe ©.

You don't even have to bring out the artillery like the Viking 3000 oven for such a simple job. I just use the rickety toaster/oven with heater elements at the top and bottom.



INGREDIENTS
1 Pc. Tau-Jou (Fermented Red Beancurd • 1 Tbsp. Honey • 1 tsp. Sa-Char Sauce (Barbecue Sauce) • 1 Tbsp. Hoi Sin Sauce • 2 Tbsp. Hot Water
• Salt (Optional) to taste.



METHOD
Wash and pat dry 300 gm. of pork scotch fillet. Cut pork strips to 1" by 2½" width.



Mix the above ingredients in a bowl. Season with salt to taste if required.



Dunk the strips of pork in the bowl to marinate for a couple of hours in the fridge. Turn occasionally.



Pre-heat the oven at 170°C with both top and bottom heating elements on. Bask the marinade on all sides before sticking them into the oven, and bake for 20 minutes on one side.



Turn over, and brush the meat with marinade. Bake for another 20 minutes.



Finally turn the oven to its maximum temperature, and use the top grill only. Coat with marinade and brown the meat, and sear slightly. Repeat on the flip side of the meat. Slice meat when cooled.


Grace your favorite noodle with a generous slices of the Char Sui

Sunday, March 04, 2007

CHICKEN CHOOK @ KUCHING PORRIDGE, LORONG 4 NANAS, KUCHING


There's no denying that this is the best Chook Kuching has to offer unless there's another better new kid on the block. This family business has its roots at Lau Yah Kain, Carpenter Street, when it was only a push-cart stall that came out only in the evening. It was runned by an old lCantonese lady and his chubby son.

The chook is as googy as it can get - the grains simply bust into nothingness with a deep flavor of chicken essence. Mor-Tat-Ting!

At the present location, the chubby guy is joined by another 2 brothers. They serve Pak-Cham-Kai (poached chicken) as well as as the braised chicken's claws. (left). Business starts around 7 pm.

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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