Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

16 Oct 2012
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Friday, 30 December 2011

Review: Goon Wah Restaurant


My previous post on Goon Wah Restaurant, gee was so many aeons ago. I guess it's time for an update. Since my last post, Goon Wah now occupied another lot next to the old one and this section has air-cond for the putera and puteri lilin (literally translated from Malay as candle prince and princess... meant to be the people who tends to perspire easily).

When one come here, there are 2 items ought to be ordered. First is the Claypot XO Fish Head Noodles and the other one being the Claypot Loh Shue Fun. Let's dig on the first item... I supposed it's named XO because of the amount of ingredients in the claypot and it doesn't contain any cognac but it's very fragrant with the use of Chinese rice wine. I like the usage of thick bee hoon (rice vermicelli) here. Other than deep fried fish head and the usual tomatoes, ginger slices, spring onions... there are the addition of yam slices and fried foo chuk (beancurd sheet). We loved the slight sweetish broth with a slight tang infused by the tomatoes.

Claypot XO Fish Head Noodles

Goon Wah's Claypot Loh Shue Fun (a type of rice noodles) has a rather fancy name in Chinese and it came with a flame underneath. It's a dry version as compared to Yoke Heng's thick gravy. The loh shue fun is topped with a generous amount of minced pork and deep fried shrimps. To eat this, one has to give them a good stir to mix them all up evenly. This is BoiBoi and kids favourite! Other than these 2 noodles, they serve other delicious noodles as well such as Kong Nam Meen or even Wat Tarn Hor.

Claypot Loh Shue Fun

They have a few other popular items that tends to appear on every table. One of which is this Stout Chicken Wing. I can't detect the stout flavour, perhaps it's just one of the many ingredients of the marinade which results in a slight sweetish caramalised sticky gravy that clung onto the chicken wings. It's so good we have another round especially for the kids. We also ordered some steamed mantous to mop up the gravy.

Stout Chicken Wings

We have a Thai Style Tofu which is essentially deep fried tofu pockets filled with fresh cucumber and turnip strips with a sweet Thai chilli sauce drizzle over before a generous amount of crushed peanuts scattered on top. I find the tofu is a bit on the dry side but it was ok when combined with the rest of the ingredients.

Thai Style Tofu

We also have an obligatory greens - stir fried lettuce which I did not took a pic with my mobile (that explains the quality of the pics). Since I did not pay for the food, the total of the above plus additional pot of fish head noodles and loads of drinks orders, it came to about RM25 per head for our party of 8 adults and 3 children.

Goon Wah Restaurant
G13 Jalan 3/115C, KP2, Taman Kuchai Lama
Off Jalan Kuchai Lama
Tel: 603-79820048/79840722

Friday, 4 November 2011

Review: Fish & Noodle House

After I've posted the review of SS20 Fish Head Noodles, there were comments that the nearby Fish & Noodle House has better broth. We scoot over here to check out their version of fish head noodles. Located in a shoplot, it's clean and comfortable as it's air conditioned. The staff are all foreigner so it takes a bit of time to understand what they say in Cantonese hehe.

Browsing through the menu, seems like there are not extensive. There is only the fine mee hoon (rice vermicelli) served here and also one type of fish of either fish head or fillet, deep fried or not. We both ordered the same which is deep fried fish fillet with added evaporated milk (RM9.50 per bowl).

The bowls of noodles arrived and I can smell the wonderful fragrant of rice wine but when I sipped the broth, it's not as flavourful. The mee hoon although is fine and smooth, somehow I preferred mine to be thicker for this kinda of noodles. Just a personal preference I guess. The fish fillet were fried just nice, crispy on the outside and the inside remaining moist.

Deep fried fish fillet noodles (RM9.50)

We both washed down with a glass of Sour Plum Drink (RM3.50) each which is made of calamansi lime (limau kasturi in Malay) that are blended whole. This explained the greenish hue of the drink. There would be a sour plum inside the glass. Their version here really packed a punch and it was a great thirst quencher on the hot day the we were there.

Sour Plum Drink (RM3.50)

We both find the broth over at SS20 Fish Head Noodles is more to our liking and also kinda like the variety available as well. However, this is just our taste bud and you would be surprise that the crowd at Fish & Noodle House after lunch hour is still commendable. I guess one man's meat is another man's poison eh... especially when it comes to food ;-)

Fish & Noodle House
77 Jalan SS20/11
Damansara Kim
47400 Petaling Jaya
Opening hours: 8.00am - 4.00pm
Closed every 1st & 3rd Mondays

Tuesday, 16 November 2010

Review: Chong Yen (Steam Fish) Food Stall


Mention Jalan Tiga fish head, everyone in town would know it's referring to the famous cheung tzing fish head (steamed fish head with preserved soy bean and black bean sauce). However this original stall has since shifted to Jalan 5. Since they're so famous, another stall opened on the opposite side which is Chong Yen (Steam Fish) Food Stall. This time we dropped by Chong Yen to give it a try.

The fish head here are done 2 styles which are steamed with ginger and garlic or with the preserved beans sauce. I opted for the latter and I find the sauce is too salty but bear in mind that I'm used to a less salt diet since young. Capt'n Hook is not very fond of this as he's not into bony fish but he ate those flesh part that I dug out for him.

Cheung Tzing Yue Thau

Then Capt'n Hook must order his Hakka Char Yuk (Hakka braised pork belly). Errmmm sad that this is not as great as my mom's nor Leong Meng Fatt Yong Tau Foo or Leong Ya. The original stall is way better too.

Hakka Char Yuk

We did not order our greens as we were afraid we can't finish our food but they put a plate of blanched choy sum on our table. Since it's quite a small portion, we just ate them up. This is mediocre only.

Yau Choy

The food overall here seems to have gone down a little down the drain as compared to the other time I've ate but that was some years back. I can't recall the exact amount I've paid but it's around RM34 for the food. I guess a visit to the original stall would be in the order soon!

Oh yeah if you're a fan of Chong Yen, do take note that they're shifting to Jalan 4 and will be operating from there 1st December 2010 onwards.

Chong Yen (Steam Fish) Food Stall
22-24 Jalan 2/89C
Off Jalan Chan Sow Lin 4
55200 Kuala Lumpur
Tel: 012 231 8129
Note: This address is effective from 1st Dec 2010 otherwise they're now located at Jalan 3

Map to new location (click to enlarge):
Chong Yen - Map

Thursday, 8 July 2010

Sweet and Sour Pomfret

A simple dish loved by kiddies. I just deep fried a pomfret before pouring the sweet and sour sauce over.

Sweet and Sour Pomfret

To make the sweet and sour sauce, all I did was fry some chopped garlic in some oil. Added quartered onions, sliced bell peppers and carrots. Stir for a while before adding water. Next, pour in some tomato sauce and tomato paste to taste. Adjust with some sugar. Salt if you like. Add in quartered tomatoes and cover. Simmer for about 3 minutes. When done, pour over deep fried pomfret.

You can used the same sauce for deep fried pork ribs or prawns.

Friday, 18 December 2009

Restoran Fung Seng Lao, Kuala Lipis, Pahang


Note (23 Dec 2009): Sorry guys, technical error on the pics. Need to redo but no time now. The pics are available here FIXED!!! Yay photos can be viewed now!

We hurried over to Restoran Fung Seng Lao at the appointed time. Lucky for the early birds as we managed to caught the full sized Capon chicken (yim kai). Eeeeek so hungry when I was taking the pics, the chicken broth smelt soooo nice! Yeah the skin is of natural yellow, I did not tweak the pics!!! Mr Ong urged us to try the chicken innards, he said they're safe to be eaten since no growth hormones, antibiotics or vaccines were used. Another must eat is the skin! Yeah I know, they're good stuff :p based on my Chef Tam experience!

Steamed Capon Chicken

When the rest arrived, so did the steamed yim kai (sorry no price as the chicken is courtesy of Sunhine). The texture is tougher than the one we tried at Chef Tam due to the different type of chicken. This one is the Ma Lai Kai (village free range chicken) variety which explained why it was tougher but still smooth. The skin texture is slightly different too.

Chopped up Steamed Capon Chicken

There was a plate of taugeh that came with the chicken. Fat and crunchy.


The stir-fried sai to fish paste with ginger and spring onion (RM35) came next. No doubt the fish is fresh but we find them not as bouncy. Cumi and I suspected they've added too much flour in the fish paste.

Saito Yue Watt (fish paste) RM35

We were served a rather special stir-fried wild boar with ginger and spring onion (RM12). Wild boar are usually stew ala curry with strong spices due to it gamey and tough texture. No wonder Gerald kept asking us if we want to buy any of the meat :p The wild boar meat here is uber tender! Superb when quickly stir fried. I would declare, this is the best dish of the day!

Stir fried wild boar with ginger and spring onions (RM12)

The next wild boar dish is of the curry variety (RM12). Didn't like this as I find the curry powder overwhelmed the dish. For this, I preferred the one at Keong Kei Poh Ban.

Curry wild boar (RM12)

Steamed river patin was "sponsored" by Thule Leo. Thanks so much as the fish is sweet, no muddy taste at all and it's huge! Despite the size, the chef managed to steam this to perfection.

Steamed River Patin Fish

A plate of roast duck (RM20) arrived but not many takers as we were busy with the fish. I had one piece and it tasted like it was deep fried, can't beat KL's roast duck :p

Roast duck (RM20)

Not one but two plates of green vegetables made it to the table. The stir fried sambal belachan sweet potato shoots (RM10) lacked the wok hei and ommph but the stir fried four angle beans were fantastic so much so that a lil monkey came over and finish off our plate. It's fried with dried shrimp bits, fantastic I tell ya.

L - Stir fried four angled beans (RM10) R - Stir fried sambal belachan sweet potato shoots

A large plate of Jade tofu (RM25) was served. The block of tofu contained wheatgrass juice hence the greenish tinge. Hehe we thought it was pandan when it arrived :p In the middle of the tofu there is an egg cracked over and served with a light gravy with some carrots, snow peas and seafood. We were trying to decipher and describe the texture of the tofu but none of us came close until Lyrical Lemongrass mentioned pudding! Yeah that's the word.

Jade Tofu (Tofu is made with wheat grass juice) (RM25)

The last that arrived was the butter ribs (RM22) which is tender but a bit jelak to me since I was very full already.

Butter ribs (RM22)

Whoa we ate an 11-course lunch!!! Very full filling. There were 17 adults in total and each of us just paid RM24, excluding the cost of fish and yim kai as we were charged the cooking fees only.

Cumi says gimme the money

Lastly we would like to thank Mr Ong, Gerald, Chef Marinus, Thule Leo and everyone at Sunshine Farm for this wonderful trip and lunch!

Restoran Fung Seng Lao
5K, Bangunan Paradise, Jalan Pekeliling
27200 Kuala Lipis, Pahang Darul Makmur.
Tel: (609) 312 5072

Friday, 4 December 2009

Luxe Up Version of Potato Pie

Based on the Fish and Potato Pie recipe, I luxe up this version by using asparagus and salmon other than green peas and eggs. Needless to say, it's wolfed down in a jiffy!

Lux up version of Fish Pie

Here are the other versions of potato pies that kids would love:
Chunky Chicken and Potato Pie
Another version of Chicken and Potato Pie
Fish and Potato Pie

Happy weekend!

Wednesday, 8 July 2009

A Very Simple Fish Paste Noodles

There were times when I'm so lazy to put up something for my boiboi's meal, I would resort to simple Vit's dried noodles. A plain fragrant noodle served with fried egg and some vegetables that I could rummage in the fridge would make him quite happy. When I'm not so lazy, he would have something lavish with prawns and mushrooms.

There was this time I had some fish paste which I bought from the wet market (it's so convenient these days huh?) in the freezer, so I just devised a really simple fish paste noodles which I could cook up very quickly but of course I had to defrost the fish paste way in advance.

Into the fish paste, I added some white pepper and mix them well. No salt is needed as they're already salty to begin with. Boil some water in a saucepan, this would be the soup stock. Once it's boiled, shape the fish paste into rounds or ovals using a spoon or two and add them into the saucepan. Let it come to a boil and season it with salt and white pepper. You may add some soy sauce if you wish. I find that I don't have to use ikan bilis nor chicken stock for this as the fish paste is enough to flavour the stock with some natural sweetness. Add in vegetables, in this occassion, I have carrots and french beans. Drizzle in some garlic or shallots oil. Turn off fire once the vegetables are cooked.

In a separate saucepan, cook the Vit's dried noodles. Drain and dish up the noodles when done. Pour the soup base into the noodles together with fish paste and vegetables. Serve hot.

Fish Paste Noodles

Easy peasy but I guess still packed with some nutrients.

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Thursday, 21 May 2009

Sick People's Food

Whenever my brothers and I were sick, we were not allowed to eat anything made out of rice, yup... not even rice congee/porridge. The first couple of days, we would be on mostly plain bread with light milk diet... or most to most we'll have the sweet braided loaf or those sugar topped sweet square bread with raisins all over inside bought from the rotiman on a bike. So can you image how horrible it was when your throat and mouth have this bitter tinge during that time and you have to eat all these bland stuff?!! Urrghhh...

However, things will get better as we recover... still no rice stuff including bee hoon or koay teow but we usually will have "chat tzai funn" (not sure what this is called in English but it's small bunch of noodle bundled with red or pink string, which I hardly see these days and it's not mee suah) or macaroni. They're usually made very plain with plain soup or just mixed with light and dark soy sauce. Still doesn't taste great but way better than plain bread. Sometimes, Mom will buy kurau fish (threadfin or mah yau in Cantonese) to add into the soup with plenty of amaranth (yin choy).

Well, that's what I fed my boiboi with over the weekend who wasn't feeling well since last Thursday. He is better now and is back to school today after his fever came back on Monday afternoon.

I cooked the macaroni slightly softer than al dente for easy digestion. In a another pot, boil some water but not too much since it's only for one portion. Marinaded the fish slices (bones and skin removed) with some garlic oil (just a wee bit) and soy sauce. Chuck in the amaranth first, wait for a while before adding the fish slices since they cook up rather quickly. Dribbled in wee bit of garlic oil like a few drops. Adjust the taste with a wee bit of salt and soy sauce (can just use soy sauce only). Once the fish slices is cooked, pour onto the cooked macaroni and serve.

Sick ppl's food

This is sick people's food but slightly better than eating plain bread!

Tuesday, 21 April 2009

Simple Fish Noodles

Fish Noodle Soup

A lot of times, cooking can be a simple affair especially when there are a lot of ready made ingredients available either in the wet markets or supermarkets. There's a stall in the wet market near home that sells assorted ingredients made out of fish paste. A lot of people crowd around this stall grabbing ingredients for their steamboats. Best part about this kinda stalls is one can just grab a few pieces of this and that, mixing and matching what one would preferred rather than getting a whole packet of ingredient.

So what I did was, I grabbed some fish tofu and other ingredients. I also got some ready made fresh pan meen from the same stall. I moved on to the fish stall and got some red snapper fillet which I just cleaned and slice them thickly. Marinaded the fish slices with some salt and shallots oil.

Cook the noodles in a big pot of water. Remove and place them in individual bowl once they're al dente.

In a separate saucepan, just boil some water for the broth. Once boiled, add in the fish slices. Season to taste with some salt and pepper. The fish slices is sufficient to create a tasty broth. Then add on the rest of the ingredients plus some vege. Drizzle in either shallots oil or garlic oil. Do not cook this too long, I reckoned all in it took me right about 15mins. Scoop the broth and ingredients onto the noodles and scatter some deep fried shallots on top. Give the bowl a dash of white pepper and serve immediately.

Simple, tasty and best of all MSG free. Easy peasy eh?

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Wednesday, 6 August 2008

Review: Pacific West Tempura Fish Fillets

Let's do a product review today. This Pacific West Tempura Fish Fillets was introduced to me by Yozora. I bought one box (about RM15 thereabout if I'm not wrong) and kept in my freezer for some time before cooking them over the weekend. I didn't go to the market and was sort of ran outta fresh food, save for a couple of yellow capsicums and half a head of iceberg lettuce. Thank goodness for the convenience of having frozen food around!

Pacific Tempura Fish Fillets Box

I shallow fried the fillets straight out of the freezer as stated instead of deep frying them. Lucky my experience had told me that these frozen stuff will cause hot oil to splatter all over as it cooks. Well, I manage to contain the splatters with a lid over my pan hahaha... phew, otherwise cleaning up will be difficult let alone getting burn marks all over my arms! Easy peasy...

Back in my head, I decided to make a super simple pasta salad to go with the fish fillets. I made these before frying up the fish so that they can be served chilled. I diced up the yellow capsicum and tear iceberg lettuce into small pieces. Cooked some elbow shaped pasta, drain them and dumped them into cold water to prevent them to cook further.

Next, I found a pack of edamame the same time in the freezer and decided to make use of them. Cook them according to the instructions then I removed the beans from the pods and dump them into cold water for the same reason with the pasta. Whilst I was doing this, my boiboi came and kaypoh asking me what I was doing. I gave him one edamame which he chewed and told me it tasted horrible. I disallowed him to spit out (bad mummy huh? hehe), hence he swallowed them reluctantly. So how to get him to eat them???

Very easy actually... just toss the edamame together with the lettuce, capsicum (something he won't eat on its own as well) and pasta with some Japanese mayonnaise and lots of freshly grounded black pepper. Chill in fridge before serving. My boiboi lapped these up after he has finished his fillets without any questions ask what's inside the salad!

Pacific Tempura Fish Fillets served with pasta salad

A very satisfying lunch indeed. Thanks Yozora for the recommendation ;-)

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Friday, 18 July 2008

Stir-Fried Eggplants With Minced Fish

Stir-fried Eggplants with Minced Fish

I'm going to post this up today. Something very easy for you to try over the weekend. This is a healthy and fabulous recipe which I've learnt to pre-cooked eggplants with water instead of pre-frying them in oil. Pre-frying in oil caused the eggplants to soak up the oil like sponge.

Roughly following this method from The Best of Patsie Chong - Pregnancy & Confinement recipe book, I fried the fish paste and set aside. Then I heated some oil and stir-fried some garlic till fragrant. Next, I added in the eggplant and stir. Pour in the sauce and add in kei chi and fish paste. Stir and dish up. I did not use cornflour solution since I did not add in much water and it was pretty dry already.

Stir-Fried Eggplants With Minced Fish

150g minced fish meat/paste
1 tbsp kei chi (boxthorn/lycium/Chinese wolfberry)
2 tbsp spring onions, diced

1 tbsp abalone sauce
1 tsp sesame oil
1/2 cup broth

cornflour solution

1. Cut eggplants into sections. Put eggplants and 3 tbsp of water in a pot. Cover and cook until steam appears. Remove and set aside.

2. Heat 2 tbsp of oil in wok. Separate fish paste into pieces with spatula. Stir-fry until cooked.

3. Add in eggplants, kei chi and (B). Stir well. Stir in cornflour solution.

4. Sprinkle spring onions. Dish up and serve.

Ref: The Best of Patsie Chong - Pregnancy & Confinement

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Thursday, 1 February 2007

Fish Fillet with Abalone Mushroom and Lotus Root

Fish fillet with abalone mushroom and lotus root

I saw this Fish Fillet with White Chestnut Mushroom recipe in Famous Cuisine magazine Issue 41 (Nov/Dec 2006). Since I can't find any White Chestnut Mushroom, I replaced with Abalone Mushroom instead. I've never tasted fish cooked this way and I find the taste very different from the usual fish dishes. The colour looked plain and greyish, not that appetising as compared with my dark or colourful dishes. The texture varies too from soft fish pieces and mushrooms to crunchy lotus roots. A huge change indeed but kinda refreshing.

Fish Fillet with White Chestnut Mushroom

350g white fish fillet/dory fish fillet (sliced)
100g local lotus root (thinly sliced)
1 box (100g) white chestnut mushroom
1/2 tsp chopped garlic
1 tbsp XO sauce
1 stalk spring onion

1/8 tsp salt
1/4 tsp monosodium glutamate (I omitted this)
1/2 tsp sesame oil
1/2 tsp Shao Xing wine
1/2 tsp cornstarch

Sauce (mix well)
2 tsp abalone sauce
1/8 tsp pepper
1 tbsp Shao Xing wine
6 tbsp water

Cut the stalk of the white chestnut mushrooms, rinse and tear out. Blanch into boiling water with the lotus roots together for a while. Remove and drain. Keep them aside.

Mix the fish slices with marinade until well combined. Marinate for about 15 minutes. Parboil into hot oil for a moment (I pan fried the fish instead). Dish out and ready to use.

Leave 2 tbsp oil in the preheat wok to fry the garlic till fragrant. Add in XO sauce, lotus roots and mushrooms. Stir fry briskly for a moment.

Add in fish slices and sauce mixture, bring to a boil, toss lightly, and cook until fish slices are cooked thoroughly. Lastly, thicken the sauce with a little cornstarch solution. Place in sectioned spring onions, stir well. Dish up and serve hot.

Ref: Famous Cuisine magazine Issue 41 (Nov/Dec 2006), page 8

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Friday, 5 January 2007

Stir Fried Loh Shue Fun With Fish Fillet

It has been a very busy year end indeed, for me at least and it seems to have carried on at the start of the new year. I've been yearning for a few things to happen and I hope they can be materialise this year, so looks like it's going to be a busy and challenging year ahead. Will try to update as much as I could here. I've dropping by your blogs, skimming thru all those delicious posts, but not as often as I wished I could and I hardly comment these days, well just to save me some time to cover all my favourite blogs. Thousands of apologies ok. So to get on... check out this loh shue fun (a type of rice noodles) dish.

stir fried lohshuefun with fish fillet

Very delicious rice noodle dish for all ages. First marinate fish fillet with some salt, pepper, cooking wine and a bit of cornflour. Pan fry fish fillet in some oil using non-stick pan and set aside.

Blanched the loh shue fun (a type of rice noodle) in a pot of boiling water, drain and set aside.

Place chopped garlic in oil, fry till fragrant. Add in strips of carrots, green and red capsicum, onions and whatever you fancy. Stir for a while then add in the choy sum. Stir then add in some water. Pour in oyster sauce and thick soy sauce. Season with salt and pepper but you can omit salt since oyster sauce is salty enough.

Place in the blanched loh shue fun and mix well. Ensure there is enough water to cover at least 3/4 of the noodles. Let the water dry off before quickly stirring in the fish fillet gently. Dish up and serve.

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Tuesday, 5 December 2006

Stir Fried Udon With Fish Slices

stir fried udon wid fish slices

This is a simple but delicious stir fried noodle dish. I've used udon but I supposed you can opt for other type of noodles.

First marinade fish slices with some soy sauce, pepper and corn flour. Shallow fry them in batches till golden brown. Remove and drain on paper towel. Blanch the udon quickly in hot water then submerge the udon in cold water to stop them from cooking further.

Heat up some oil and fry some onion strips till translucent. Add in chopped garlic and fry till fragrant. Next, chuck in some shredded cabbage and carrots. Pour in some oyster sauce, fish sauce and some black pepper to taste. Stir in the udon and some water. Mix well and simmer till udon is cooked. Lastly add in the fried fish slices and stir lightly. Dish up and serve hot.

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Wednesday, 22 November 2006

Ikan Bakar @ Gerai Seri Menanti, Jalan Bellamy

It was a rainy evening and traffic was bad all over Kuala Lumpur. Since we didn't want to get stuck in the traffic, hubby and I decided to grab dinner in the city before heading home. We had wanted to go to 2 other places but traffic was horrendous at each turn. Somehow we ended up in Jalan Bellamy, which is also known as behind Istana Negara (National Palace in Malay). We're taking a risk since it was only one week after Hari Raya but luckily there is one stall opened. This one is called Gerai Seri Menanti.

Those familiar with Jalan Bellamy will know this place is famous for its grilled fish (ikan bakar in Malay). So we picked a medium sized squid (sotong in Malay) and 2 medium sized pieces of stingray (ikan pari in Malay). We asked them to grill both of these. It's sad to say that this Gerai Seri Menanti grill their food on large hot plate instead of charcoal grill. Somehow it's not that shiok (fun??) anymore on the first hand account of this stall.

Setting that aside, the grilled squid came slattered with spicy sambal all over. Taste wise was not bad and thank goodness the squid is not rubbery. Quite spicy I would say for this dish. I spied other table having their squid deep fried in batter (goreng tepung in Malay is commonly known) which looked crunchy. Maybe next time huh.

grilled squid

Next came the stingray, lightly grilled in some tumeric based marinade. The fish was fresh but the marinade was just too light. Had to eat the fish with the accompanying sambal dip which had a whole lot of ommpphhh!

grilled stringray

When this plate of stir fried kangkung belacan came, hubby and I stared at the dish a while before digging in. Haha we have never seen this dish swimming in so much gravy!!! It's seriously very lacking in belacan taste, very watered down and not enough wok hei (breathe of the wok in Cantonese) I would say. So please don't order this if you're used to Chinese style stir-fried vegetables like us.

kangkung belacan

The 3 abovementioned dishes with 2 plates of plain rice and 2 glasses of limau ais (iced lime drink) came up to RM27. Generally the parking here is definitely easier in the evening as compared with the busy lunch hour which can get chaotic. For dinner, Gerai Seri Menanti serves ala carte dishes only whilst for lunch they have a whole lot more dishes to go as their nasi campur (Malay for mixed rice). The ikan bakar here is not as great but this is the only stall opened that evening. You might wanna try those recommended by The Foodsters instead.

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Monday, 2 October 2006

Dory Slices in Orange Sauce

dory slices in orange sauce

Not that I really fancy the taste of frozen dory fish but sometimes it's great to keep some in the fridge for emergency. I find that it's better to deep fry the fish even that will not keep the "muddy" (not sure how to describe) taste away at times.

Usually I will slice the dory into smaller slices. Marinade them in some soy sauce, white pepper, ginger juice and some cooking wine (optional). Before deep frying, mix in some corn flour. Fry till golden brown. In a separate pan, boil some orange juice with water. Add in seasonings like salt, sugar and black pepper. Once done, pour over the deep fried dory slices and serve hot with white rice. Sometimes, I will use lemon juice.

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Sunday, 9 April 2006

Review: Restaurant Ahamed Fish Head Curry

Updated 6 August 2008

Restoran Ahamed have shifted to around Jalan Lumut (off Jalan Ipoh, near Vistana Hotel) area. There are two outlets in the same area.

Woooohooo this one I MUST blog about cos someone very generously hosted this lunch. Thank you S for the srumptious lunch. We also have the company of J and W. Together the four of us literally have the whole table filled to the edges with the delicious dishes at Restaurant Ahamed which is famously known as Stadium Fish Head Curry. You know all these while I thought there were quite a number of branches scattered around the Klang Valley but S told me those were all fakes. He said there is only ONE authentic Stadium Fish Head Curry which is still located at Stadium Negara and they did not open up any branches. Oh my those fake ones were so unethical, they really named their restaurant Stadium Fish Head Curry when the real one have no mention of this phrase in their signboard!!!

Anyway back to the food, there isn't that many choices available, hence we literally almost ordered whatever that were displayed on the shelves. We have of course the star of the lunch... the fish head curry. Since the head is a HUGE one, there were quite some meat on it but we need to dig and dissect the whole thing to reach for them. The curry is on the thick side with a slight hint of sourish taste which I gathered must be from the tomatoes. It tasted right without overwhelmed by spices.

Other than the fish head curry, we have a plate each of squid (or also known as calamari), chicken and fish eggs which were all done deep fried style. The chicken was fantabulous... the batter gave a very fragrant aroma to the meat whilst the squid and fish eggs, I suspected used the same batter. The fish eggs are errrmmm... fish eggs lah, don't know how to describe, slightly on the thick side which explained it wasn't very crispy. Same goes for the squid rings. The rings were big (more than 50 sen coin size) which explained it's not as crunchy as I had anticipated. Overall they were fine since we were there for the fish head curry. S asked for a separate plate of kuah campur (Malay for mixed gravy made up of a few types of curries) which W and I diligently kept adding to our steamed white rice. The meal came with some fried mixed vegetables; a plate of cold cucumber, onions and pineapple (marinaded with some vinegar) salad and four slices of watermelon. Each of us have a bottle of mineral water whilst W had a 100+. All in all, the lunch costed around RM80. Do click on the pics to exploded them but one sentence of warning - you'll be drooling over them, heh.

stadium curry fishhead stadium deep fried chic

stadium deep fried fish eggs stadium deep fried squid

stadium mix vege stadium cucumber copy

The meal was so scrumptious till S wallopped ate 2 plates of rice... whilst J was struggling to finish his plate of rice kekekeke... W was quietly finishing up his share of rice on top of some of mine which I've shoved onto his plate. J kena perli (got chided in Malay) for not able to eat as much as he claimed he can. Anyhow we struggled and slowly ate our way through. See how we managed... just look at the aftermath!!! Ahahahaha...

stadium aftermath

Lunch was great but the company was the best. I had a great time catching up with the guys and I do hope we could get together more often for a wonderful meal like this. Once again, S, thank you for the lunch and J, thanks for the ride even though you didn't drive hahaha but I think hor, it's time to bring your 'wife' for a wash :p

Restoran Ahamed
Stadium Merdeka, Jalan Stadium,
50150 Kuala Lumpur, Malaysia
Tel: 603-20707 411

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