Tuesday, September 29, 2009


Today, is my milestone, 300 blog post- it was a real yummy, yummy yummy food journey.

(The number 300 are sprinkling of salt and pepper while the background are dashes of cooking oil and light Soy sauce.)

Thanks a million to each and everyone for dropping by !

Let's celebrate with this song.

Sunday, September 27, 2009


After the exit of the Tapah toll plaza from the NSE, we turned right at the traffic light junction and about 100m on our left is the Capati stall where we had our breakfast of Thosai, Nasi Lemak bungkus and some hot drinks.

This stall is run by a Punjabi lady with some lady helpers and the food dished out by her are visually mouthwatering.

She speaks fluent Cantonese and her customers are truly 1Malaysia.

The stall is open for breakfast and lunch only.

The front of the stall.

An arrays of food -many choices to tempt your taste buds.

Stir fried Ladyfinger (Okra)

Mixed Vegetables.

Lentils curry.

Sambal Petai (Stink beans) with Squid rings.

Deep fried Chicken cutlets-lightly batter with curry powder and fragrant curry leaves.

Making of Roti Canai (Indian crispy dough bread).

Nasi Lemak Bungkus-with toasted Peanuts, slices of Cucumber, hard boiled Egg and Coconut milk cooked rice-the Sambal chiiles with Anchovies was a bit sweet-anyway it satisfies our hunger pangs.

Thosai was soft with a hint of sourness, i prefer it to be more crispy-the dhall with sambal chillies was a good dip with it.

Milo O.

Teh tarik (Tea)

Total bill:Rm8/.

p/s-will try out her arrays of food on my next visit.

Friday, September 25, 2009


Restoran Puyuan is a perennial favorite for Hokkien food and it's obscured location is a real letdown, you will not even give it a second glance.

The white colored painted plywood front of the restaurant with it's Chinese characters name and business hours on the door are the only clue that's it is a restaurant.

The only consolation is that the dining area is air conditioned with a few wall mounted fans and can accommodate 8 dining tables, only!

But what the heck?

Be there early - the food served are delicious!

If you are coming from KL, on seeing the SRJ(C) arch, turn in, it's on your left, behind Yew Kee Seafood.

The front of the shop.

The sparse interior.

Glass noodle-fried Hokkien style with prawn, slices of pork, lard, lots of sweet and crunchy Chinese round cabbage and topped with deep fried crispy dried shrimp and sprig of Parsley-was perfect!

Sliced rice cake noodle cooked the same style-the rice cake noodle was of the right texture and blended well with the other ingredients.

Potato flour noodle-was done the same style-the noodle was way, way too soft and fragile-i prefer the Restoran Hua Xing's version..

p/s Will be going back to try their Steamed fish, deep fried Pork rolls and others dishes!

Total bill:Rm24/ + 2 Herbal drinks.
Location:112, Batu 4 1/2, Jalan Klang Lama,
Kuala Lumpur,
Tel: 03-7982-4410/016-279-0629/012-364-2684.

Tuesday, September 22, 2009

LOK LOK(skewered steamboat delicatessen).

This is one of my all time favorite Lok Lok (skewered steamboat delicatessen- deep fry, dip/boil and cook) mobile steamboat van's stall operated by Ah Huat and his wife.

They are only at the Sri Petaling's Pasar Malam on Tuesday and opens at 5 pm. On other days they are at the front of a 7-11 shop in Damai Perdana, Cheras.

The mobile van's stall is parked opposite of The Store hypermarket.
They offers about 40 types of the best, clean and freshest ingredients and some are home made, too!
There are 5 types of home made sauces (very, very good) which are a real delight to go with the cooked or deep fried food.

My personal favorite are the sang cheong (pig's uterus), pig's kidney, ngap keok pau, roast pork, ham, fishpaste beancurd sheets, fishpaste pig's skin, Tofu pok filled with finely chopped cucumber and the cutely wrapped kangkong (water convolvulus).

The cost of the different colored skewered ingredients varies.

About 40 types of food stuffs.

There are 2 types of gas fired stainless steel pot for cooking the food stuffs (three for dip/boil and one for deep fry) and 5 types of chillies, sweet bean sauces.

Home made stuffed beancurd sheets.

Well marinated chicken meat.


Quail century eggs.

Fresh and bloody cockles.

Well marinate pork.

Home made fish balls.

Roast pork.

Baby octopus.

Pig's liver.

Pig's kidney.

Sang Cheong (Pig's uterus)

Meat balls.

Sea fungus.

Romaine lettuce.

Kangkong(water convolvulus)

Tau pok stuffed with finely chopped cucumber.

The sauces.

The prices for the various colored skewers.

The seven of us ate Rm60/ worth of the different types of food stuffs-Best!.

Monday, September 21, 2009


A series of home cooked dinner by my wife.

Deep fried White Promfret-meaty and fresh with a crisp skin.

Curry chicken cooked with Potato-hot, spicy red and creamy gravy-full of fragrant Rempah and curry leaves flavor and aroma.

Stir fried mix vegetables-French bean, Celery, Cauliflower, toothpick Carrot and Shrimps-crunchy with a delicate flavor.