This on-going Covid-19 situation has certainly brought out some kitchen creativities in some of us, isn’t it? Not to be left behind, I think I’ve slightly outdone myself with this … Japanese style Saba Fish Rice Bowl, and here’s how you can make your own at home too.
I use a sous vide machine to prepare the fish, but grilling or pan fry will work almost just as well.
Without further nonsense, here’s the ingredients you need for this bowl, you can also certainly feel free to substitute certain items as you see fit, some of these are for optics more than tastes alone.
Ingredients for 2 bowls:
I think this was one of the prettiest rice bowls I’ve ever assembled, was quite delicious to eat as well as it supposed to be somewhat of a healthy meal. I think this calls for me buying more frozen saba fish!
Thank you Noel for doing this interview and featured me on Free Malaysia Today.
I’ve been a contributor to the online portal for the past three years or so, specifically on their Lifestyle section under Food (duh). Some of you may have seen reproduction of my articles on the portal.
If you’re interested to know a little bit about me and my online journey, the article is here.
Until next time, stay safe everyone!
Ask anyone about prawn mee in Penang and chances are the name Old Green House kopitiam will be in among the top 10 lists, doubly so if the list is created by youngsters who does not like to go to bed at reasonable hours.
Well, if you’re one of those who likes to have your prawn mee in for dinner or in the wee hours (operating from 6pm to around 3am), the stall at Old Green House kopitiam is the perfect choice.
In addition to the usual ingredients of prawns, egg, your choice of mee/meehun, and pork slices, there’s a host of different additional “extras” you can choose from depending on availability – from pork intestine, ribs, meatball, pork skin, roast pork, and even sausages. Additionally, you can have it with classic prawn mee soup, loh mee, or a mix between the two (often my choice!)
A standard small portion goes for RM 6.00, and additional ingredients run from RM 1.20 to RM 3.00.
The soup is flavorful enough, and ingredients given are plentiful (see video), I was hoping they do also provide the classic kangkung but unfortunately it was missing on my visit. Both intestine and roast pork did give it that extra edge for me, and I’d be returning for those pork skin next time!
Another prawn mee/loh mee place to check out is the 888 Prawn mee at Lebuh Presgrave
Old Green House Restorant
223, Jalan Burma,
10050 Georgetown, Penang
GPS: 5.423733, 100.321125
Well well well, here we are in another Covid 19 additional lock down measures, which for many of us, means more working from home, and best of all, cooking from home. So, allow me to share this simple recipe of stir fry long bean with dried shrimp and cilipadi, a dish that has a bit of kick, and perhaps satisfy some of the necessary nutrient requirements for your body.
You can always use a less potent type of chili, or skip it altogether if you can’t handle hotness, which.. is a shame, really.
This is the 63rd bak kut teh review that I’ve done, so I guess it’s safe to say that bak kut teh was and still is one of my all time favorite dish. This time, let’s look at one of Klang’s more famous outfit – Batu Belah Boon Hua bak kut teh.
Batu Belah Boon Hua is located off Jalan Meru, just 3-4 minutes away from the NKVE or Federal Highway exit respectively. Like many bak kut teh restaurants in Klang, this place is fitted with zinc roof and does not have 4 walls. The fans generally does an okay job in providing comfort to diners, but expect a bit of sweat when the weather is hot, place is packed, and soup is steaming.
You get to have your bak kut teh in either individual bowls with your favorite cut of meat, or in claypot with a bit of a mix plus tofu skin (fu chuk) and raw cabbage. Purists will go with bowls, but to be honest, do what you like as there’s no wrong way of serving bak kut teh (except if you make it pepper soup instead, looking at you, Singapore & Johor!).
We had kahwan (fatty leg joints), and pua pui chiak (pork belly) in clay pot for two. The meat were tender, flavorful, and fatty bits could be cut just by using your spoon. The soup too had a strong hint of herbal taste to it, well balanced. I do also like the fact that you can request for fried shallots as a side to add to the steamed rice, elevating the experience just a bit.
Get here earlier especially if it’s on a weekend, you don’t want to be sweating from standing in queue even before you eat.