Penang Curry Mee.

This Penang curry mee stall is one of the many hawker's styled food stalls located inside Restoran Okay in SS2, Petaling Jaya.

My favorite Char Koay Teow's auntie, came out of retirement is also here, plus the famous wantan mee stall and Fatty's Teo Cheow braised duck stall which opens only in the evening.

All the hype about this curry mee aka 7-11 is overrated.

Business was brisk and the duo was very busy with takeaways and serving customers (some waited for more than 30 minutes).


One of the best roast pork in P .Jaya

Luckily we bought Rm5/ worth of roast pork from the Sea Park market to eat in between waiting and as expected the curry mee serving was too small.

Parking is OK.



Penang curry mee-served with rice vermicelli, cockles, cuttlefish, bean curd puff, shrimp, coagulated pig's blood, beansprout,coconut milk and a dollop of sweet/hot sambal-tasted unique and fragrant but the curry broth was a bit diluted unlike our city's version with scums of chillies oil - I think young children will like it, too ! - Rm4.50/


Location: 2, Jalan SS 2/10,
Petaling Jaya,

All About Ipohs Curry Noodles 15 of the Best

Ipoh Famous Curry Mee Some of the best have been featured on this blog before, but this list is ever expanding, and there will come a time when even the top 20, or 30 wont fit in every single stall worthy of a mention!!

1. Nam Chau Started in old town (Jalan Bandar Timah) of Ipoh, famous for the dry curry noodles (for best effect, try a combination of yellow mee + kuey teow/flat rice noodles). Good also for the half-boiled eggs on toast, and creamy milk tea, white coffee or cham (mixture of both). Location : Old Town of Ipoh.

2. Yee Fatt A true-blue Hainanese classic, no frills here. Pure thick, robust and spicy curry paste on noodles with char siew and chicken. Some people swear by their Lor Mai Gai (glutinous rice with chicken and mushroom) too, but beware of their diluted milk tea/coffee. Try the herbal egg instead. Location : Opposite of MGS (Methodist Girls School) on Jalan Kampar.

3. Yat Yat Seng This aint too bad, but the lady owner may be a little obnoxious. And this stall serves a reputable chicken rice for lunch as well. Location : Facing the Ipoh Garden roundabout; opposite of post office.

4. Xin Quan Fang The infamous Ma Da Liew (police station) curry mee in town. Decades of legacy, and the pungent side of spicy sambal paste with lard oil is a must! Just dont walk over and rush for your orders, unless youre itching for some smackdown. Location : Hugh Low Street (Jalan Sultan Iskandar)

5. Woh Heng Opposite of the former Foh San dim sum on Osborne Street, this stall has a following too. Not as spectacular, but take note of the wantan mee stall next to this. Good with braised pork noodles, chicken feet and mushroom noodles, ! etc. Location : Opposite of old Foh San.

6. Twin Sisters Food Stall Amazingly, these feisty ladies are still there! Try the bite-sized fried liew (stuffed fish paste and meatballs), though the curry itself is forgettable. Location : Jalan Ali Pitchay; off Hugh Low Street and Yang Kalsom Road.

7. Tim Shun Loong Though I cant attest to this curry mee here, many are head over heels in love with this. Even then, come night or day, you can see hordes of people eating at this coffee shop. Location : Off Jalan Tokong/Jalan King, walkable from Tuck Kee Restaurant.

8. Sun Seng Fatt Another old town classic; they used to export their curry paste over to Hong Kong! Was miserable before, but the last few times we tried, the curry mee actually improved. Remember to grab a plate of the chili paste and the prepared lime juice in a squeezer bottle. Nifty ideas? Location : Old Town, Jalan Bandar Timah. Somewhere between Nam Chau and Kong Heng.

9. Ipoh Garden Curry Mee One of the better ones in Ipoh; originating from the famous stalls named Tung Koo Thing (Aneka Selera) in Ipoh Garden. The rojak stall here used to be good, but wonder if its still around? Location : Jalan Pasir Puteh

10. Leong Kee Situated a stones throw away from Mee Kari Ipoh Garden, you will not believe that Leong Kee used to be, and still is a famous eatery for porridge, bean sprouts chicken and curry mee. Very rundown, but then again this IS street food at its finest, no? Location : Jalan Pasir Puteh.

11. Keng Nam I prefer the glutinous rice with egg jam (kaya) instead, and thats a MUST order. The curry mee was mediocre, but still you will be surprised by the popularity of this. Location : End of Cowan Street before Tower Regency Hotel.

12. Kafe Tim A relatively new stall; in Medan Ipoh Bistari wh! ere the Japanese restaurants are. Probably the least notable of the group, but some still proclaim this as the best. Maybe a serious dearth of good ones around Ipoh Garden East? Location : Medan Ipoh Bistari, a corner coffee shop.

13. Foo Kwai With delicious cuts of caramelized char siew, and tonnes of yeung liew to go with the noodles. Bear the wait, and you shall be rewarded. Location : Bercham; same row with Maybank.

14. Chuan Fatt Another classic in Pasir Puteh, this stall is famous for the fried chicken, assam chicken, etc to complement the curry noodles. Spicier than most. Location : Jalan Pasir Puteh, almost right by the traffic lights connecting Jalan King and Jalan Pasir Puteh.

15. New Weng Fatt Popularly known as Fei Lou curry mee, this stall was from the opposite coffee shop named New Hiong Yuen before the restaurant was closed. Not as good as I had imagined though. Location : Ipoh Garden South.

**And there you have it! 15 of the more prominent curry mee stalls in Ipoh. I have missed out a few, most notably Merdeka Garden Curry Mee that opens only at night, the real Tung Koo Thing curry mee at Medan Aneka Selera in Ipoh Garden, etc.

**This will of course, spur me on in my quest to cover ALL of the curry noodle stalls in Ipoh. Was an enviable and walk-in-the-park task back then when I was in Ipoh. Now? I think I may need a year or so. Hmm .

Happy Labour Day people! And dont forget to REST, forget about work for once, and EAT AWAY!

Seafood dinner, anyone?

The classic sweet and sour crabs... very yummy,PORT KLANG, April 30 I am lucky to have friends who know Port Klang well, and who can lead me to the best place here for seafood without us getting lost. So here we are, somewhere in North Port, in an area called Tanjung Harapan, walking along a long wooden platform into Port Village Seafood Restaurant.Its obviously been around for a long time and the restaurant has a view of the estuary, with a couple of fishing boats on it. We are here for the crabs and since we cant decide which style we want them cooked in, we have three the classic sweet and sour, Kam Heong with dried prawn sambal and curry leaves, and salted egg yolk.

The chiu yim mantis prawns were a surprise.We also order some Hainanese noodles, oyster omelette and mantis prawns, chiu yim (salt and pepper) style, and a plate of healthy greens sweet potato shoots stirfried with garlic.You catch a whiff of the sweet and sour crabs as they are brought to the table, the crabs glistening with the thick orangey and eggy sauce poured over them. Tart and sweet came out in perfect balance, with a little chilli hotness gelling with the tomato sauce and a little vinegar used to cook them. I loved the crab in the sauce; it was even better with the very light, fried mantou to mop it up.The next best one was the Kam Heong crabs. They smouldered with chilli in the sambal dried prawns, the strong aromas coming through, including those of fried curry leaves.The salted egg sauce for the next cooking style was mellower, with bites of salted egg yolk chunks on the crabs tossed in this.The mantis prawns were dipped in a light batter, deepfried with dried chillies and tossed in salt. They were surprisingly fleshy and you could detach easily the sweet and fresh meat from the shell. They were sublime. You could also have these deepf! ried wit h butter, but I prefer the subtler chiu yim treatment.

The Hainanese noodles are a must-try.I would also come back here for the light and fluffy Oh Chien or oyster omelette, which was studded generously with oysters.The Hainanese noodles were delicious. They were exactly as I remember them in a restaurant in Bangsar Baru which I used to frequent many years ago. The yellow noodles were finished in a sauce that had a sour lift from lime juice and on top of them were lots of finely cut onions and cucumber, fish cake, pork and omelette. It had all the right ingredients, and the right flavours. I could just have the noodles at this restaurant and be happily satisfied.The restaurant is also known for its Kam Heong bamboo clams, assam curry fish, steamed fish Teochew style and Marmite crabs, among other dishes. Its not all that expensive eating here.Restaurant Port Village Seafood is located at LMS A 12800, Tg Harapan, 42000 Port Klang, Selangor. Tel: 03-3176 4531, 03-3176 4522.Call for directions or get acquainted with Google Maps before you set off.

A view of the estuary,,, serene,

3 cups chicken ()

I love learning about people's cultures and love sharing information about my culture. I find it easier to do this through food because food is universal. Today, I'll be featuring a famous Taiwanese dish known as "san bei ji" or three cups chicken. Why three cups? Because you'll have to use 1:1: 1 of soy sauce: sesame oil: rice wine for this dish.

I always thought that three cups chicken is a tedious dish but in reality, it's pretty simple. I would like to thank Ellie's Almost Bourdain for this recipe. :) Her recipe is very authentic because it makes use of ginger, basil and sugar, which is up to Lin Shangquan's standards (Lin Shangquan is a famous chef in Taiwan). However, I took off the spicy bean sauce from the equation. Instead, I added a little chili oil.

For the recipe, clickhere.

The chicken did not turn out as dark as I would loved it too. For some reason, although the sauce has been reduced to the point that it is dry, the chicken is still in this gold hue. Maybe it's because of the soy sauce that I used. I used Bidor Kwong Heng's light soy sauce for this and not the standard potent Kikoman. Kikoman is a bit too bold in my opinion.


Have you heard of three cups chicken before? Have you had it before?

Gluten-Free Strawberry Cupcakes and a giveaway!

Baby steps.

I need to take baby steps when it comes to gluten-free baking.

Maybe the flours confuse me. Maybe I have no idea what guar gum is. Maybe arrowroot is intimidating.

Its just that I know exactly what all-purpose flour is going to do when I combined it with baking soda and buttermilk its going to make me delicious, fluffy pancakes. I like knowing that.

But Im being a brat. A total brat. I like the sound of coconut flour. I learned that arrowroot is just a thickening starch that comes from a plant. I can still use eggs in gluten-free baking, and Im totally on-board with agave nectar.

I made gluten-free cupcakes. I was a brat for thinking that it would be torture. Considering how delicious these are Im totally done being a brat, probably until the next time something challenges my sensibilities.

Theres a new book in my collection. Gluten-free cupcakes I can get down with. All of the recipes are made with either coconut or almond flour. They all have agave nectar, sometimes coconut oil (yum!), and arrowroot. I was amazed at how sweet coconut flour is. Seriously amazing. And boy is that stuff absorbent! Crazy. Yes. Youre watching me learn new things. Bare with me.

Im stoked on this book, Gluten-Free Cupcakes. Elana has made gluten-free baking feel not so daunting not to mention that these cupcakes are totally delicious. Her recipes have as little as three ingredients, usually six or so. Totally do-able. I want one of you to have a copy of this book. I also want one of you to have a bag of coconut flour and a bag of arrowroot powder. Ill send those along too. Get started! Theres nothing that should stop you from gluten-free goodness.

Leave a comment with this post. Tell me what youre doing this weekend that might me just slightly outside of your comfort zone. A winner will be chosen on Sunday night and announced on Monday. Get on it!

Its strawberry time.

Im totally ready to perfect my strawberry dice.

Listen sometimes pictures of batter arent as glamorous as you want them to be. Well most time they arent.

But there is some coconut flour and arrowroot magic going on here.

This recipe called for 4 large eggs and half a cup of coconut flour. I said no way. And yet way! These cupcakes turned out tender, moist, cakey, and delicious. Fan.

I topped these little cakes with agave sweetened Cream Cheese frosting. I am absolutely amazed at how simply delicious these are. I think I just got 46 times more popu! lar with my gluten-free friends. Im just sayin.

Gluten-Free Strawberry Cupcakes

makes 8 (or 9) cupcakes

recipe from Gluten Free Cupcakes

Print this Recipe!

1/2 cup coconut flour

1 tablespoon arrowroot powder

1/4 teaspoon salt

1/2 teaspoon baking soda

4 large eggs

1/2 cup agave nectar

1 tablespoon pure vanilla extract

1/2 cup finely chopped fresh strawberries (plus more for topping the frosting)

Place a rack in the center of the oven and preheat to 350 degrees F. Line a cupcake pan with 8 or 9 foil or paper liners. Set aside.

In a large bowl, whisk together coconut flour, arrowroot powder, salt, and baking soda. If the coconut flour has a few stubborn lumps in it, make sure to whisk them out.

In a medium bowl, whisk together eggs, agave, and vanilla extract. Add the wet ingredients, all at once, to the dry ingredients and whisk together. You can do this by hand or with a handheld mixture. Whisk until all ingredients are well combined. Youll feel the mixture begin to thicken as you stir.

Fold in the strawberries.

Scoop batter into lined cupcake pan. Fill papers to two-thirds full.

Bake for 20 to 25 minutes, or until a wooden skewer inserted in the center of a cupcake comes out with just a few moist crumbs. Remove from oven. Allow cupcakes to cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack. Once completely cool, frost with cream cheese frosting.

Cupcakes will keep, in an airtight container in the fridge for up 2 or 3 days.

Cream Cheese Frosting

makes: enough to smear 8 or 9 cupcakes. If y! oud like to pipe this frosting, I suggest doubling the recipe.

1/3 cup heavy cream, whipped to stiff peaks

4 ounces cream cheese, at room temperature

2 tablespoons agave nectar

dash of pure vanilla extract

In a large bowl, whip heavy cream into stiff peaks using a whisk or a handheld mixer. In a separate large bowl, whip the cream cheese, agave, and vanilla together until smooth and pliable. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Fold until evenly combined.

Spread onto cooled cupcakes or place in a piping bag to pipe over cupcakes. Sprinkle with small diced strawberries.

Frosting will keep, in an airtight container in the fridge for 2 or 3 days.

I cooked: Tiger Prawn Spaghetti

This is a simple but absolutely delicious way to prepare spaghetti with a few basic ingredients. We managed to get our hands on some large, fresh tiger prawns, so I revised my original plan to use a tomato based sauce to go with the spaghetti; and the results proved to be stunning! The slightly sweet white wine sauce married with the piquant taste of the chilli and garlic, was brought to another level by the fresh and succulent tiger prawns. I used a Pinot Grigio which I felt would provide a fruitier, sweeter sauce.

Spaghetti with tiger prawns

Preparation time: 5 mins

Cooking time: 15 mins

Serves 2

Ingredients

200g spaghetti (or linguini,tagliatelle, etc.)

2-3 cloves garlic, chopped finely

8-10 cherry tomatoes, halved

2 medium chillis, deseeded and chopped
6 large tiger prawns, deveined
A handful of fresh parsley, chopped finely
white wine
3 tbsp extra virgin olive oil
Freshly ground salt and pepper

1. Bring a pot of water to the boil. Add the spaghetti and cook according to pack instructions until al dente. Drain the water and leave the spaghetti in a colander.

2. Heat olive oil into a frying pan and cook the garlic over a medium-high heat, until golden brown. Add the chillies and cook for 1 minute before adding in the tomatoes. Cook for a further minute.

3. Add in the white wine depending on how much sauce you want. Put slightly more as you want to let the white wine simmer for a few minutes.

4. Ad d the prawns and cook them for about 2 minutes. At the same time, add the parsley, salt and ground black pepper to taste.

5. Mix the spaghetti with the white wine sauce and toss well. Divide between 2 pasta bowls and serve.

Voil!

*This is a guest post by The Unc.

Brickle Squares

To be honest, I don't know what brickle actually means. I could google it in the upper corner of the computer screen now but I'm so lazy I'm just going to keep typing. I think it is sweet, buttery? Definitely buttery. Is this a real word?

Oh well. It tastes good. Chocolate ganache and fleur de sel makes it fancy and interesting. And it is easy to make. And buttery.

Brickle Squares

What you need:

6 Graham Crackers

1/2 butterscotch chips

1/4 cup walnuts

2 sticks butter

1/2 cup sugar

Chocolate ganache to drizzle

Fleur de sel for sprinkling

What you do:

Preheat the oven to 350 F. In a large baking dish, line the graham crackers down. Spread the butterscotch chips and walnut pieces on top. In a large saucepan bring the butter and sugar to a bowl, then reduce the heat to make a syrup. Pout it over the graham crackers and bake for 10 minutes.

If you don't already have ganache, pour 1/2 cup of warm heavy cream over 4 ounces of bittersweet chocolate and stir together. Sprinkle this on top of the graham crackers then sprinkle the fleur de sel on top.