Monthly Archives / May 2011
Restaurant Teochew Lao Er was discovered pretty much accidentally by us. One one fateful noon over the weekends, Haze and I had initially wanted to go to Wong Kee for some roast pork (best you can find in KL really), but when we reached there, the roast pork had already ran out.
I then recommended that we try Sui Kau mee around the corner, so we drove around in search for a parking space. We ended up right in front of this new-looking restaurant by the name of Teochew Lao Er.
restaurant teochew lau er, at jalan brunei, behind berjaya timesquare
Since fate had landed us right in front of the restaurant, I thought we might as well give it a try. There’s air conditioning, and it was packed, I supposed that can’t be bad for a hot afternoon. We went straight in and took a seat on the first floor.
stew duck, fried grouper skin, stew intestine & pork bell, petai
We made our orders and waited for less than 5-10 minutes when they came. That is the best thing about teochew porridge places (even though this one is sorta new age and a little different), most of the foods are already cooked, and you don’t need to wait for ages before food is served.
For the two of us, we ordered a total of five dishes. On hindsight, that was a little too much, but I just can’t help myself then.
The Teochew red stew duck (RM 10) was pretty generous in portion. It was succulent, soft, and flavorful, went really well with the sweet potato porridge (RM 1.20) for sure.
check out the fried grouper skin, absolutely marvelous!
Then there’s the signature fried grouper skin (RM 8). If you love fish skin, this is an absolute must-try over here. I don’t actually see it served at anywhere else, an absolute delight! it is served with some soy beans, chili padi, and tomato sauce. I could have only this and porridge and life would be complete.
The teochew stew pork belly (RM 5) and stew intestine (RM 4) came in the same soya based sauce and both were as good as any I’ve tried.
glorious dishes to go with sweet potato porridge
The lone vegetable dish we ordered was the petai (RM 8) that was prepared with sambal and anchovies. To be honest, this was an average dish and perhaps not one that goes well with porridge. But four excellent dishes out of five that we ordered? I’ll call that a success!
I want to go back there again, pronto!
Restaurant Teochew Lao Er
6, Jalan Brunei off Jalan Pudu
55100 Kuala Lumpur
GPS: 3.138866, 101.713132
Tel: 03-2141 5822
A week or so ago I was invited to the launch of Weissbrau’s new menu at Pavilion KL, the German restaurant that is partly owned by a friend whom we used to play badminton with in like, 2006.
Five years later he runs this German restaurant that serves a variety of beer and pork, while the rest of us.. well..
Good food, awesome beer, and one lousy band
The launch of new menu was a pretty rowdy affair, there were the usual suspects – Reta, Elfie, Gareth and Kim, Michael, Cumi & Ciki, BangsarBabe, and more. Heck, there were even some Russian models.. who were probably just there for some free noms & booze, but did contribute to the overall almost-European ambiance.
it’s all about the beer – Carlsberg, Erdinger, Leffe
There were plenty of good beer to go around, there’s Erdinger, Leffe, Franziskaner, Hoegaarden, and more. For those who prefer local stuff perhaps due to budgetary constraints, there do have Carlsberg and Tuborg too.
plenty of good German food to go around
And yes, food. We were served buffet style so the presentation here isn’t exactly the best. There were the usual suspects – classic Frankfurter, meatloaf, pork burger, and even pork neck. The salads were pretty awesome too.
The new menu can be found on their facebook page, including prices.
fun time is what we had!
The kitchen is headed by a Swiss German chef, and has been pretty good on my previous few visits there.
As for this launch, we had a great time, and could have been better if the band was any good. They call themselves Mad Sally, a word play of sort since the members are all whites, or almost white, I think.
In any case, they play pretty good music, but both the vocalists can’t sing for nuts. It was only on the 3rd hour onwards that we started to enjoy the music, when there were enough alcohol in our system to render a much greater tolerance in acoustic quality.
But hey, it was still an awesome party!
This is a really quick and simple Penang Nyonya Style Asam Prawn recipe from mom. To us, asam prawn was always this version, and it wasn’t until I came to KL when I found out there is also the asam curry version like the one at Hoowan, Kelana Jaya.
While both versions make use of asam (tamarind), they couldn’t be more different.
steps in cooking Asam Prawn
- 600 gram big white prawn, cut away the tentacles and legs
- 2 tablespoon of asam (less than RM 2 per packet)
- 2 tablespoon of dark soya sauce or cooking caramel
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- optionally, some greens like cabbage
glorious Penang Nyonya style asam prawn
Here’s the instructions:
- mix dark soya sauce, sugar, asam, and prawn in a mixing bowl
- heat up cooking oil to medium/high heat
- fry till the shells starts to show some caramelize a little
- serve on a couple cabbage leave (just for presentation la)
haze enjoying some prawns
Like me, some of you might hate peeling prawns on dinner table, but it is important to not cook this dish with prawns that have their shell removed since you will lose the juiciness of the prawn that way.
The seasoning will naturally sip into the prawn and using your mouth to peel the prawn also ensure that you get to suck on the caramelized bits off it. It’s fantastic. I recommend a good home-made sambal to go with this.
I’ve heard and read about the famed Uncle Cheng’s Special Beef Noodle (at Seksyen 17 then) for quite some time, and always meant to give it a try. That mission somehow eluded me, then one day, I saw the bright and shiny UNCLE CHENG special beef noodle signage on the shop lot right next to the pet fish store I always frequent at Alisan.
Uncle Cheng moved to within walking distance from my house, marvelous!
Uncle Cheng’s special beef noodle, new location at Alisan
For those of you who aren’t familiar with the area, this area called Alisan (Alison) is actually at the tail end of SS 2, intersecting SS 3 and SS 4, within a stone’s throw away from Taman Bahagia Station and quite a distance away from the more familiar SS 2 square (with wai sek kai, McDonald’s, and the likes).
beef, tripe, and beef ball – RM 7.50
Uncle Cheng serves Johor style beef noodle, and this is quite a bit different from the usual Central version that we are familiar with (like ngau kei at Tengkat Tongshin, song kee at lot 10 Hutong).
The soup version of beef noodle comes with clear broth that’s slightly salty, a choice of laifun, horfun, or meehun, beef, tripes, and beef balls, a bit of salted vegetable, and served with home made chili sauce that carries a kick.
This is the basic version at RM 7.50, with the amount of beef stuff, it was certainly well worth the money.
beef noodle, dry and soup, with laifun & meehun options
The dry version is served with the same ingredients but with the addition of sesame seeds and peanuts, a slightly sweet, starchy sauce completes the dish, with a small bowl of soup at the side. I’ve tried both and personally favors the soup version, the dry one is not bad but slightly too starchy for me, but it does certainly have an interesting texture with the sesame seeds and peanuts.
There’s also beef noodle with dry meat (RM 8.50), beef, tripe, beef balls, dry meat (RM 9), tenderloin meat (RM 9), beef + tripe + beef balls + dry meat + tendon (RM 12), I tried the latter before, and boy it was a feast.
check out the special beef tendon, the size of it!
For those who loves beef tendon as much as yours truly, Uncle Cheng sometimes carry a special type of beef tendon not easily available anywhere else. The chef personally introduced this big slab of tendon to me. Served in a bowl of saltier broth, it was sticky, super flavorful, and absolutely heaven for anyone who loves tendon. I was lucky.
A separate bowl of tendon goes for RM 6 or RM 12. You can also order shank, brisket, and even bone marrow in bowl or clay pot.
Uncle Cheng is open for breakfast and lunch everyday, and dinner too on weekends. The good chef/owner is still tinkering a bit with the menu I think, but whatever that is described here are always available.
I’m gonna walk there more often. 😀
p/s: this place is pork free.
Uncle Cheng Special Beef Noodle
Jalan SS 2/4a
SS 2, 47301 Petaling Jaya, Selangor
Tel: 012-303 0626
Last Monday I took a day off to take advantage of the Tuesday holiday for a pro-longed weekends (man I can get used of that 3 day work week) and attended a cooking demo at Le Meridien KL.
It was part of the “Experience Vietnam” promotion at Latest Recipe that runs from 16-22 May, 2011. Three chefs from Sheraton Saigon – Chef Tran Cong Tien, Chef Nguyen Thi Duy and Chef Bui Van Tien Dong flew all the way here to KL to infuse the restaurant with some true blue (or red?) Vietnamese cuisine, and of course, to share a few recipe with us.
yes, these are real Vietnamese ladies too.
I’ve always been a fan of Vietnamese food ever since the university days in the States, and having traveled to Saigon for 9 times over the last 7-8 years or so, this brand of South East Asian cuisine isn’t exactly very foreign for me.
Yet, this is the first time I learn how to make a real Vietnamese Sping roll. It turned out to be really simple, you can source all the ingredients locally and make yourself some authentic Vietnamese spring rolls too!
making a vietnamese spring roll
Here’s the ingredients to make 20 spring rolls:
- 20 pieces of rice papers
- 80 grams of lettuce
- 25 grams of your favourite Vietnamese herbs (basil and chives usually)
- 70 grams of carrot, sliced in strips
- 200 grams of fresh rice vermicelli (they use the thick version, i think mee hun might work too?)
- 20 pieces of blanched prawns, peeled & halved
Then the ingredients for dipping sauce
- 50 grams of tamarind pulp
- 50 ml of hot water
- 40 grams of dried mung bean
- 60 ml of tepid water
- 200 grams of preserved soya bean
- 50 ml of corn oil (or any cooking oil)
- 10 grams of chopped garlic
- 60 grams of sugar
Kim and I got our hands dirty, and our cooking skills upgraded 😀
The steps in making the Vietnamese spring roll is surprisingly easy:
- wet the rice paper on one side with hand, but careful not to drench it
- apply a piece of lettuce, then 2 basil leaves, a few strips of carrot, then some noodle
- next fold the rice paper from both sides, then roll up from bottom until you just cover the ingredients
- at this point put 2 pieces of shrimp on top, a piece of chives, and continue to roll the spring roll till complete
The last step separated out for mainly aesthetic purposes, so you can clearly see the shrimps through the translucent rice paper. Brilliant, I always wonder how they made it that way. Now I know. 😀
chef Tran Cong Tien and team making Bo La Lot (beef in fragrant leaves)
While you can consume the spring roll as is, they are best served with the soya bean dipping sauce, and here’s how you make them:
- Stir in tamarind pulp in 50 ml of hot water, then strain through a fine sieve and set aside.
- Steam the mung beans with 60 ml of water for about 20 minutes then blend together with the steaming water to form smooth paste. Set aside.
- Blend the soya bean into a smooth paste. Set aside.
- Next, heat up the oil in a pan, sautee the garlics till golden and throw in tamarind pulp paste, mung beans paste and soya bean paste. Stir till combined.
- Simmer for 10 minutes till mixture thickens.
- Remove from heat and allow to cool down before storing in fridge. This dipping sauce can be kept for up to a week
Cheo Troai Noouc (the dessert), Haze, Chef Antoine, Ciki
The good chefs from Vietnam also taught us how to make one of the most iconic Vietnamese food – Bo La Lot (grilled beef in fragrant leaves), and the dessert by the name of Cheo Troai Noouc (sticky rice dumpling with green bean filling and ginger syrup). I didn’t get a chance to try how to make those, but perhaps one day!
2 Jalan Stesen Sentral,
Kuala Lumpur 50470
Tel: 03-2263 7888