Fish Fritters.

Ingredients:-

Chopped Parsley.
Curry Powder.
Chopped Onion.
Chopped Garlic.
Wheatflour/Cornstarch/Baking Powder.
Water.

Ikan Sebelah (Flounder fish) fillet.

Mix all the ingredients together until you get a slow flowing medium.
Add in the fish fillet and coat it thoroughly.

Meanwhile heat up a wok with cooking oil and deep fried the coated fish fillet under a low flame until it turn golden brown.

Colander it with kitchen paper towel and it is ready to serve.

The fish meat was fresh, white and fine textured with a crispy crust, soft inside and the taste/flavor of the curry powder was not too overwhelming!-a good finger snack.

Home cooked Bak kut teh.

Restoran Yi Xin Ge is an old school Bak Kut Teh shop located in SS4D, People's Park, Petaling Jaya.

They started out in Section 14, Petaling Jaya at the present TGIF restaurant site and was a hit with the morning office and factory workers way back in the 70's.

Last Sunday we went there for lunch but was not satisfied with the cut of the meat served. We complained to the young lady boss who is a friend of my mum and she compensated us with a packet of their BKT Herbal formula.

The packet named "Malaysia's Best Herbal Soup" cost Rm15 and is available in their restaurant and overseas.

Yesterday my wife used the complimentary packet to cook BKT and viola! it was good.

P/s Add extra 3 whole cloves of Garlic to it

The packing is good and the instructions are easy and clear to understand.

Pig's Intestine and Trotter.

Three Layered Pork Belly.

Pork Ribs.

The Herbal soup formula comes with all the necessary ingredients and herbs, just add the desired cut of pork and innards, 3 cloves of garlic plus 31/2 liters of water and boiled it.

Cut the cooked meat into bite sizes and served with a few sprigs of cilantro.

Home cooked-stir fried preserved Chinese Mustard with strips of pork.

Chinese Crullers or You Tiao (Stall bought) is a must.

Fresh Cilantro added to the hot BKT soup lends a lovely flavor to it.

Red hot Bird's eye chillies and chopped garlic is a must for better kick.

Ready to eat!

Restoran Hua Xing.

Yesterday we went to Restoran Hua Xing for a quick and simple lunch.

As we were early, Chef Foo Yoong came over to our table to inform us that her husband Ah Tee passed away a few months ago because of illness.

My mum felt sad and sorry for her because Ah Tee was a jovial guy and one of her very old and close friend.

The food served here are Hokkien/Foo Chow style-very consistent, reasonably priced and are real gem.

Pork rolls-with mixed ingredients like finely chopped carrot, cilantro, yam bean..etc-steamed-sliced and deep fried-sometimes it can be quite salty.

Tapioca flour noodle-fried to perfection-filled with lots of beansprout, pork strips, prawn, crackling lard and cilantro.

Freshly chopped Garlic to go with the fried noodle.

Braised pork belly with sweet tasting Soy sauce-Heavenly !

Eat it by dipping the house made soft cubed Alkaline rice flour cake into the thick Soy sauce gravy with a piece of pork belly.

Location: 1-12, 1st Floor,
Plaza Seri Setia,
Jalan SS9/2, Seri Setia Sungei Way,
Petaling Jaya.
Tel: 03-7876-3288/016-376-7477.

STUFFED FLOWER CRAB SHELLS-2

I like these stuffed flower crab shells made by wife.

The night before, we had steamed flower crabs for dinner and these crab's shell were salvaged to make this dish!


The Fillings are:
1/4 part of fresh minced prawn,
1/4 part of minced pork (with some Tapioca flour)
2/4 part home made fish paste,
Finely chopped Garlic, Carrot and Spring Onion,
Salt, Sesame oil and Pepper to taste.

Mixed all the ingredients thoroughly and stuffed it into the Flower Crab Shells.
Deep fried it on low flame in a wok of hot cooking oil for about 15 minutes,
Colander it and leave aside.
Cook shredded crab meat in a Tapioca starch gravy,
Pour it over the cooked stuffed flower crab shells and it's ready to be serve.

FYI-First and second on the left are male crab shells while those on the right are female crab shells.

The fillings was full of textures- the crab meat/gravy was smooth and perfect with rice or you can just slurp it up with a spoon-Heavenly!.