LEMANG.

I would like to wish all my Muslim friends "Selamat Hari Raya Aidil Fitri"

On the first day of every Hari Raya, we would visit our Muslim cousin Azizah and her family and then joined them for lunch. Azizah cooks very well and her dishes are super delicious but this year I will miss all the good food because of work schedule.

What is Hari Raya without Lemang?

This is one food that I will never miss-Lemang and Chicken rendang, which I bought along the road to TTDI.

Lemang is glutinous rice/coconut milk cooked in a Banan leaves lined, hollowed bamboo about 90cm in length under a low flame for at least four hours.

Close up of the bamboo.

Close up of the cooked Lemang.

Use a knife to prise the bamboo in order to dislodge the Lemang.

The cooked Lemang wrapped in Banana leaves.

Slice it into any size that you like-the Lemang was not too firm- was fragrant because of the coconut milk and the Pandan leaves that they were cooked with.

Eat it with the red, creamy and spicy fragrant Chicken rendang-perfect!

(This is dedicated to Z Y and family)

RESTORAN SUN KEE -SALT BAKED CHICKEN.

After a sumptuous lunch at Restoran Choy Kee in Sungkai, Perak, we drove a few streets down the road to Restoran Sun Kee and bought four salt baked Chicken for takeaway.

Restoran Sun Kee is a typical Chinese new village house converted into a restaurant, they also served various types of noodles and "Tai Chow" food, too!

Their famous and delicious salt baked chicken are very popular with KLites ( their top customers!) after frolicking in the nearby hot spring resort.

They must thanks the Felda's Sungai Klah Hot Spring Resort, for such good business!

The front of the shop.

A pot of blended old Ginger juice with traces of fragrant Chinese wine.

A bowl of good grade Sesame oil.

I spied:
1.The freshly cleaned free range Chicken was rubbed down with some salt.
2. Then the belly was stuffed with blended old ginger.
3. Drizzled with a spoonful of Sesame oil on the body and massaged it again.
4. Wrapped it in 3 layers of grease proof paper.
5. Covered it with coarse salt and baked it in a special wok for 30 minutes.

This is the self made contraption/wok for baking the chicken-fired with chopped Rubber wood (for it's high intensity flame and flavor)

The almost burnt up wrapped chicken after 30 minutes of baking.

The naked salt baked Chicken was fragrant, tender, sweet and juicy with a tiny hint of saltiness-(best eaten eith bare hands !)-Rm27/.

Location:C 45, Kampung Baru, (beside a school)
Sungkai, Perak.
TEL:012-582-1844/ 016-599-9222.

GOPENG FAMOUS"LAI FUN TOU"

We skipped our normal dinner in order to savor this famous no-name restaurant in Gopeng, Perak which specialized in Lai Fun Tou" (homemade rice noodle served with a bowl of fish paste stuffed ingredients).

This shop opens at the dot of 8 pm nightly and closed shop when all the ingredients are sold out.

As we were early, the ten of us headed the queue with our orange colored "Tou"(Bowl) with others regulars streaming in to join us!

The ingredients cost 50 cents each, a bowl of Lai Fun(rice noodle)-Rm1.20, home brewed herbal drink-Rm1.10 and Soft drinks at Rm1.70.

Each us ordered two bowls of the Lai Fun and shared five "Tou"(Bowl) of the various "Liu" (ingredients)

The front of the no-name restaurant (next door to Headman Hair salon)

Some of the "Liu" are hidden underneath the cupboard, where the guy (blue shirt) is standing.

Smooth slides in your throat Lai Fun(white rice noodle-made daily with no preservatives) served with beansprout, chopped spring onion and tasty fish stock soup.

Firm Fish balls and sliced fishcakes.

Soft spongy fish paste stuffed Tofu Pok (puffs).

Deep fried Char Sar Kot (sweet Turnips/ Yam bean/ Jicama)-with mixtures of fragrant deep fried shrimps and sticky Tapioca starch flour-to really enjoy this you must bite and chew on it slowly-the best of the night.

Soft and smooth melt in the mouth Tofu.

Crispy deep fried fish paste stuffed Bean curd sheets.

Chillies sauce looks decent but it's quite hot and spicy.

The damage done after the meal.

Total bill:Rm100/
Location: No:295 (besides Headmaster hair salon.)
From NSE-exit at the Gopeng toll-at traffic light junction turn right-go straight- at the second traffic light -turn right -after 3 0r 4 road humps-turn left on seeing a row of shop(It is the third last shop).

RESTORAN SANG KEE-PORK BALLS NOODLE.

Restoran Sang Kee in the Pandan Jaya Commercial Center, Cheras is famous for it's Pork balls noodle or Sekinchan Pork balls noodle.

It is a corner shop prominently located along the main road of Pandan Jaya, Cheras and next to a SenHeng Electrical store.

This stall is well known for their Pork balls noodle from the time when they first started business at a coffeeshop in State New Town Center, Petaling Jaya (at the present Public Bank site) till now!

We went there to have our breakfast of Pork balls noodle (Rice Vermicelli) with extra toppings of deep fried pig's big Intestines which are only available on weekends!

Parking is OK on weekends.

The front of the shop (side of the shop faces a famous landmark tropical fruits cum durian Stall)

Noodle 1: Rice Vermicelli cooked in a tasty soup served with flavorful minced Pork, bouncy home made Pork balls, fragrant slices of Siew Cheong (BBQ sausage with fillings of Pig's Liver) and deep fried crispy Pig's big Intestines which are available only on weekends-Rm7/.

Noodle 2: Rice Vermicelli cooked in a tasty soup served with Pork balls, minced Pork and Siew Cheong and garnished with chopped Spring Onion-One of the best Pork balls Noodle that I have ever eaten-Rm5/

Location : Pandan Jaya Commercial Center, (next to SenHeng.)
Cheras, Kuala Lumpur.

WHEATGRAIN BAGUETTE WITH RAISIN FISH SANDWICH.

Last night, we went to the Giant Supermarket at Parkson Grand OUG, for our weekly grocery shopping.

While looking at cakes and pastries at Bread Story-a bakery shop near the cashier's counter, a Wheatgrain baguette with raisins for Rm3.50/ caught my attention and I bought one, as a takeaway.

For this morning breakfast my wife made 4 sandwiches out of it with leftover deep fried fish meat from last night dinner.

It turned out to be perfect.

Crispy on the outside and soft sponge-like inside with trappings of sweet raisins-spread it up with leftover deep fried fish meat and chopped onion-sprinkled with salt and pepper to taste-drizzle it with some extra virgin Olive oil will be perfect-DELICIOUS.