A series of home cooked dinner by my wife.
Sea Prawns cooked with sliced pineapple/onion/tomato sauce/vinegar-ala sweet and sour-very fresh and juicy prawns. |
Stir fried vegetable with garlic-tasted like Choy sam/ siew bok choy-sweet and crunchy. |
Sea Prawns cooked with sliced pineapple/onion/tomato sauce/vinegar-ala sweet and sour-very fresh and juicy prawns. |
Stir fried vegetable with garlic-tasted like Choy sam/ siew bok choy-sweet and crunchy. |
Fried Rice with finely chopped long bean, Char siew (BBQ Pork),egg, shrimp, fresh spring onion and topped with crispy, crackling baby Anchovies-fluffy whole grain rice-not oily at all. |
House made silky soft deep fried Tofu braised with angled Loofah (Gourd) in superior broth. |
Steamed sliced Pomfret fish meat stuffed with springy fish paste and water chestnut and blanched Hong Kong Choy Sam on it's side-5 stars !. |
Stir fried extra dwarf Nai Pak Choy (Fairlady) with garlic-fresh, sweet and crunchy. | . |
Sweet and sour fish fillet with white rice-the generously sized Tioman fish fillet was fresh-cooked with red tomato,big onion, red and green capsicum in a vinegared sweet tomato sauce-Rm6.50. |
Stir fried fat stemmy Sweet Potato leaves with cloves of garlic to accompany the other dishes-Rm8/. |
Fried Bee Hoon (rice vermicelli) & thin flat noodle with beansprout and Chinese round cabbage-looks like economy fried noodle but way more simple and tastier !-Rm2/ |
Simple and clean with spacious seating |
Chi Chow Mee-the springy noodle in the Anchovies based soup was tasty and the others fresh ingredients complemented it very well-Rm5/ |
Steamed Village Chicken with lots of blended Bentong's old ginger-odd and bits pieces of muscled chicken meat-quite salty-Rm15/ |
Steamed River Prawns with egg white-1.8 kg-super fresh, too big in size and the meat were fleshy but coarse (a bit like lobster's meat texture) with heads filled with red roe-Rm126/ |
Steamed wild frogs with kei chee (wolfberries) and light soy sauce-800gm-sweet, smooth white glistening flesh that easily detached from it's bones-delicious Rm56/ |
Stir fried fresh mushroom with sweet pea bean, Enoki mushroom, house made fishpaste and deep fried Tofu-a very refreshing dish-RM18/ |
Kong Nam Mee-a nest of deep fried wanton mee covered with egg/tapioca starch reduction gravy filled with sliced carrot, sweet pea bean, florets of cauliflower, shrimps, leaves of Chinese long cabbage, mushroom, strips of lean pork and chicken meat-best to let the crispy and cracky mee absorbed the gravy before eating-wholesome meal-Rm5.50/ |
Yam Basket-seated on deep fried white rice vermicelli and filled with Kai Ting (cubed chicken meat cooked with baby corn, straw/button mushroom, carrot, green capsicum and cashew nuts-the deep fried yam was powdery and melt in the mouth.. |
Herbal Chicken came in a piping hot casserole with spring onion garnishing-well herbal flavored and thickly gravied-a bit oily and salty. |
Assam Garouper fish-garnished with fresh refreshing green mint leaves-filled with slices of lady finger and okra-fish was fresh and meaty-the spicy and sourish broth was quite oily. |
Braised Pork ribs with special sauce-well braised and the dark soy sauce colored meat easily detached from it's bones-gravy goes well with rice. |
Oyster Omelette-fried evenly with coriander leaves and spring onion until golden brown -filled with lots of juicy oysters-passable. |
Green and leafy Sweet Potato shoots stir fried with garlic to end the meal. |
A nourishing tonic soup-eat the chicken meat with light soy sauce-tasty. |