Monday, September 03, 2007


Deep-Fried Soft Shell Crab

The chef of this Zi-Char eatery is from Penang, and is married to a local. So does that qualifies it as a authentic Penang's seafood place? Some of the dishes offered are certainly a bit different from the norm that are offered in local Zi-Chars.

You'd understand why I was gripping over the tiny steamed salted fish pork in the previous post, when you see the deep fried
salted fish pork below. Cost RM6, and it's about 3 times the size of Home-Made Specialties'. Same taste, but different method of preparation and cooking. The crispy pork patty tastes darn good!

The other dish that stands out is the braised pork belly with salted fish; it was the special of the day. It's like a normal stew would be except for the Smokey salted flavor that permeates the meat and the sauce. The Spinach with century & salted eggs unexpectedly came out as a soup, which was dandy. The deep-fried meatballs look like the ones I did before, but the ingredients are slightly different. The only complaint of the the frog legs is that its legs were too tiny; felt like biting into nothing at all.

Fried Salted Fish Minced Meat

Fried Kailan with Garlic

Braised Pork Belly With Salted Fish

Deep-Fried Black Promfret With Soy Sauce

Spinach Soup With Salt & Century Eggs

Fried Frog Legs With Dried Chillies

Deep-Fried Meatballs

It was quite an inexpensive dinner considering RM135 inclusive of drinks fed 8 adults and 3 kids.

1 comment:

babe_kl said...

kong kay, pls head to someone asking how to get to that stall!


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!


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