Wednesday, September 29, 2010

Fried rice.

Do not discard your unfinished cooked rice !
It can be reuse to make i.e. pop rice, fried rice, vegetable/yam/roast pork rice....etc.
The good thing about fried rice is, it is so easy to cook.

The ingredients:
1 bowl of cooked fragrant rice.
1 egg (whisked, fried and shredded)
3 shallots (sliced)
Chicken cube meat (diced).
1 stalk of Choy Sam (chopped- 1 inch long)

Heat up 1 tablespoon of Extra Virgin Olive oil in a non-stick pan.
Saute sliced shallots until golden brown.
Stir in chicken cube meat and fry until about half cooked.
Add in the cooked rice-toss and loosen it.
Then add in the Choy Sam, shredded egg, salt (or soy sauce) and ground pepper to taste-fried and flipped it until evenly cooked.
Ready to serve !

A plate of nutritious Choy Sam/ diced chicken/egg  fried rice.

Sunday, September 26, 2010

Double Birthdays @ Restaurant Extra Super Tanker.

We have an affinity with Restaurant Extra Super Tanker for it's good food-a nice and warm place to bring friends and relatives for dinner.
Food dished out by the chef are detailed, visually pleasing , great effort and good food  ethics are practiced.

Many of our birthdays and joyous occasions are held here.

Recently we celebrated the double birthdays of my daughters Mindy & Michelle.

It was a great and truly tasty dinner which we enjoyed .

Parking is OK.

Michelle & Mindy.
Four Seasons platter (Hot plate) - a surprisingly fulfilling and special dish (the chef dished it up upon order) -worth the money-RM100/
Poached Prawns-generously sized-fresh and juicy-with a soy/spring onion/chillies sauce as dip-Rm70/
Soft pork rib with Yam-tender,meaty and yammy-Rm25/
Steamed Lucky fish (red snapper)with bamboo pith and bean curd sticks-the fish was debone and steamed just right-fresh and fine texture-Rm70/
Thousand layered Bean curd-was lucky it was available-in house made with two layers of thick ham-Rm26/
Clay pot vegetable with Chinese round cabbage, glass noodle, bean curd sheet, gingko and Fu yee (fermented chillies bean) and finely chopped red chillies-salty and fragrant-goes well with white rice-Rm20/
 Total bill:Rm370/
Location:48, Jalan SS20/10,
Damansara Kim, Petaling Jaya,

Friday, September 24, 2010

Yuan Garden Dim Sum House.

Yuan Garden Dim Sum House is another new kid on the block, replacing part of Sri Siam Restaurant.

Located in a corner lot with good road frontage along the busy SS2 area-airy, clean and spacious with  fuss-free furnishing.

We were there on an early Saturday morning "yum char" with the day's newspaper in hand.
Browsing through the latest murder news with a pot of hot Pu'er tea and dainty cups filled with it to wash of the oil and fats !

A guy with a trolley full of warm deep fried pastry came offering his ware while steamed dim sum have to be order on a order form. 

Prices are quite reasonable-ranging from Rm1.80-Rm4.50.

Parking is OK.

Tai Pao (big bun)-fluffy skin and filled with chicken, pork, egg, yam bean,Shiitake mushroom and traces of ginger juice-very authentic-comparable to big restaurant-worth the buck ! 
Prawn roll-wrapped with bean curd sheet and deep fried-came straight off the fryer-oily but sweet and fresh-bean curd sheet a bit salty.
Char siew pao (BBQ pork bun)-soft and fluffy-tasty and meaty!
Siew Mai-steamed prawn/minced pork wrapped in yellow wanton wrapper-small in size but fresh.

Green chillies stuffed with fish paste-generously sized but tasted a bit off.

Chicken rolled with bean curd sheet-the thigh meat was tender and meaty-again the bean curd sheet was salty-one of my favorite.

Location: 58 & 58-1, Jaln SS2/24,
Petaling Jaya,
Tel: 03-7873-5655.

Wednesday, September 22, 2010

Delicious Dinner 40.

A series of home cooked dinner by my wife.

Deep fried stuffed bean curd sheets with home made Tenggiri Papan (Spanish Mackerel) fish paste-crispy and springy!
Pong Teh Babi-sliced lean/fat pork braised with potatoes wedges and Shiitake mushroom-the shallot/garlic/soy sauce gravy was heavenly!
Stir fried pungent Chinese Leeks (cut in a slant) with roast pork (bought from a chicken rice stall) - a great combination-one of my favorite green !

Sunday, September 19, 2010

Thong Yew Seafood Restaurant @ Klang.

Another good weekend's lunch time meal at Thong Yew Seafood Restaurant @Klang again.
This time we brought two friends along to join us.

The place was packed to the brim at the air conditioned dining area and we waited awhile to be seated.

Originally at their old location in Taman Berkeley, their main signature dish was Bak Kut Teh but now with the son-in law as a chef cum partner the menu  is more extensive with local favorites.

Parking is OK.
Lala Beehoon (rice vermicelli)-with lots beansprouts, fried whisked egg and tiny baby Lala (clams)-a bit on the wet side-Rm15
Steamed Garouper (450 gm) (Anson style)-tasted a bit like Thai sauce with lots of hot bird's eyes chillies and garnished with freshly chopped big onion and coriander leaves-fish was fresh and chunky-Rm27/ 
Deep fried Pork Belly-a good 3 layers of meat and fats-real snacky-5 stars!-Rm20/
Stir fried Long bean/ Brinjal-quite an oily dish with lots of  "wok hei"-Rm8
Brinjal with salted egg-well tossed with flavorsome curry leaves and salted eggs-Rm8/
Bittergourd Soup-filled with sliced ginger, carrot, fishball, pork, shrimps-was average and not bitter-Rm15

Total bill:Rm98/
Location:Lot 930-934, Jalan Gelugor,
Klang, Selangor.

Tuesday, September 14, 2010

Xiao Fei Yang Restaurant.

I have been driving past this eye catching green signboard Xiao Fei Yang Restaurant located in Damansara Uptown, a couple of times.
Almost always fullhouse during the weekends.
A rainy Monday evening was the perfect time to try them out.
The only outstanding and extraordinary item are their tasty broth which are charged separately-quite pricey ! 
Eating utensils like plate, saucer, bowl are at Rm1/pax-where got meaning ! (Next time I shall bring my own chopsticks! )
Most food except the greens are not properly thawed (need a longer time to get it cooked) and I think it comes straight out of the chiller.

Nothing special.

Parking is OK after 6 pm.

Two herbal flavored broth- 1) left hand side-filled with scums of hot and spicy chillies oil-2) right hand side-clear broth filled with cheap looking ginseng roots, stalks of spring onion, dried nutmeg, wolfberries,, cloves of garlic, spices like cloves , cinnamon....etc.

Assorted ingredients like pork ball, prawns,cuttlefish/pork ball,pig's tendon ball, sliced Toman fish, white tofu, Tong Oh, Nai Pak Choy, fried beancud sheets, Chinese Long cabbage, Enoki mushroom, hand made noodle,
Pork slices.
Chicken slices
Garlic and fermented black bean sauce.

Total Bill: Rm172/
Location: 40G &42G, Jalan SS21/62,
Damansara Utama, Petaling Jaya,

Sunday, September 12, 2010

Baby Geoduck Clams.

The long weekend was a good time to explore food at further location.
As seafood is everyone favorite in the family, Restoran Makanan Laut Yong Tat in Telok Gong, Klang is the place to savor them for all it's freshness! 
We were in luck, baby Geoduck clams. not on their menu yet was available.
At Rm48 a plate it was a steal.

Parking is OK.

Baby Geoduck steamed with superior soy sauce and garnished with "hot" red and green chopped bird's eye chillies was a great delight-sweet, tender, juicy and chewy.

Location:Lot 9185, Kampung Telok Gong,
Pelabuhan Klang, Selangor,

Thursday, September 9, 2010

Selamat Hari Raya Aidilfithri.

 Foodbin wishes all my Muslim friends-Selamat Hari Raya Aidilfitri

Ketupat Nasi is white rice wrapped into a square shape with coconut palm leaves and then boiled-usually eaten with satay peanut sauce, beef rendang (a type of dry curry) or serunding (beef floss)

Tuesday, September 7, 2010

Sek Ho Lui @ SS2.

 Guest post by Michelle.

We are a group of leng luis' (pretty girls) working around the commercial area in SS2, Petaling Jaya.
As our lunchtime is only an hour long, we usually go for fast, simple but good and delicious food.

SS2 is a food heaven no matter whether it is during the day or night.

When the durian are in season you can eat all you want at RM9-10/person.from the numerous stalls behind the Police station.

Sek Ho Lui located along Jalan SS2/60, (opposite of an open air food stalls) opened recently. It is a corner shoplot with a good frontage but many  restaurants come and go-bad feng shui?.

The restaurant's signboard are in Chinese characters-a let down for English educated diners. 

Food is average.

Parking is bearable.

Curry noodles with chicken and blanched long bean-Rm5.50/

Ipoh Hakka braised pork noodles with blanched long bean-Rm6.00/

Chee Cheong Fun with dried shrimp, pickled green chillies and chillies sauce-Rm4.00/
Ipoh Hor Fun noodles with fish balls and sliced fish cakes-Rm5.00/

Sunday, September 5, 2010

Old Fu Zhou Restaurant.

Orient Delights famous for their hand pulled noodles in TTDI Plaza have relocated to Damansara Kim with a new name Old FuZhou Restaurant.
They still served the same old Fu Zhou, Hakka and local favorites. 

The friendly and pretty lady boss was very enthusiastic and kept recommending their day's specials of vinegar pig trotter and red wine paste with pork and salted vegetables..

The restaurant is small, clean, air conditioned with about ten tables and a rack filled with packets of Mee Sua for sale.

Parking is OK.

Mee Suah (rice flour noodle) about 500gms for sale at Rm18/packet.Rice.

Oyster Omelette-with lots of finely chopped coriander leaves-very fluffy with small amount of juicy oyster-garnished with chopped spring onion.-RM14.90/

Fish Maw Soup-with sea cucumber-eggy/vinegar broth-tasted sweet and sourish-appetizing-RM19.90/

Stir fried red wine paste with pork and salted vegetable-a good combination-not too salty-very nutritious-Rm14.90/ 

Vinegar pig trotter-came piping hot with a generous amount of trotter and lean meat-not too choking-Rm18.90/

Mixed vegetables-Chines long cabbage, black fungus, beancurd sheet, glass noodle, mushroom cooked in oyster sauce-passable-Rm10.90/

Total bill:Rm120/
Location: 81, Jalan SS20/11,
Damansara Kim, Petaling Jaya,

Thursday, September 2, 2010

Stuffed Tomatoes-Two styles.

My wife came across this recipe from a Rm2 Western cook book.  

She managed to tweaks it for our taste buds.

It is  simple and fast to cook. 

Buy about 10 small tomatoes-clean and slice off about 1 cm from the head and scoop up the pulp and seeds.

 Mash it up to cook with the other fillings.

The lid of the tomato is use to cover it when oven cook.  

The stir fried fillings are garlic, Shiitake mushroom, minced pork, fish paste, shrimps and savory tomatoes pulp and juice-salt, sesame oil and pepper to taste.

Gently spoon the fillings into the fresh and raw tomato-topped with a piece of cashew nut and it is ready to serve !

Gently spoon the fillings into the fresh tomatoes and then covered with the cut off  top of the tomato-oven cooked for about 10 minutes-the oozing savory tomatoes juice plus the pork/shrimp/fish paste were more flavorful than the fresh style.

Note:Tomatoes contain lycopene (one of the most powerful antioxidants), anthocyanin (water soluble vacuolar pigments), double the normal Vit C, 40 times the normal Vit A.