Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Archives

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.

Green House prawn mee stall, with extras to choose
Green House prawn mee stall, with extras to choose

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.

pork intestine, and roast pork, two additions to the standard bowl
pork intestine, and roast pork, two additions to the standard bowl

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

map to old green house kopitiam

Address:
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.

Here goes.

long bean dried shrimp

Ingredients:

  • a bunch of long bean, cut to 2 inches chunks
  • 6-12 cilipadi, chopped
  • 2-3 tablespoon of dried shrimp, chopped finely, or mashed if you have pastel n mortar
  • 3-4 bulb garlic, choppeed
  • 1 tablespoon fish sauce, or alternatively, a pinch of salt
  • 1-2 tablespoon cooking oil

Cooking Instructions:

  • heat up cooking oil, start frying cilipadi, dried shrimp, and garlic till fragrant
  • add long bean, fry until appropriate doneness (2-3 minutes at most)
  • shake some fish sauce in the last 30 seconds or so
  • serve while hot!

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.

Stay safe!

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 bak kut teh
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.

mixture of kahwan & pork belly, my favorite cuts
mixture of kahwan & pork belly, my favorite cuts

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.

batu belah boon hua bak kut teh map

Address:
Restoran Batu Belah Boon Hua bak kut teh
41, Lorong Pauh Kijang,
Taman Bahagia, 41150 Klang, Selangor
GPS: 3.073105, 101.447905
Tel: 012 2954 721
Hours: breakfast and lunch

When I was growing up, burger was roadside Ramly stalls, with chicken or beef patty, fried egg wrapped the meat, a slice of cheese perhaps, couple slices of tomato, shredded cabbage, all drenched in excessive chili sauce and mayo. And for those who wants it a bit more “atas”, you’d go to TGI Fridays or maybe even Hard Rock cafe and pretend to have a bigger bank account than your neighbor (there’s also McD but it’s not relevant here).

Spade's Burger, Subang Jaya SS15
Spade’s Burger, Subang Jaya SS15

The burger scene in Malaysia has gone through a wave of expansion several years ago. Starting from those charcoal buns from MyBurgerLab and reaching a peak where you’d find a fancy burger outlet at every hipster joint all across the country, offering their own interpretation of how this American invention should look & taste like.

Alas, like every hype food that came and go, it eventually settled down to a plateau with a few brands that continue to thrive. One of such brands is Spade’s Burger, founded back in 2013 from my home town in Penang.

In fact, I was first told about Spade’s Burger by my brother quite a while ago, and finally managed to give it a try a couple weeks ago at their outlet in Subang Jaya.

Spade’s Burger offers a choice of pork, chicken, or beef as your choice of meat, there’s also salmon & mushroom options for those of you who prefer not to eat anything that can scream.

We went for the more traditional option of Dark Knight with pork, and BBJ with beef. These burgers are priced from RM 10.90 all the way to RM 17.50, you can also combo it up with unlimited refill for drinks and certain sides, we opted for fried bacon strips, salted egg fish skin, and mushroom wedges.

BBJ, Dark Knight, fish skin, mushroom, bacon fries
BBJ, Dark Knight, fish skin, mushroom, bacon fries

The pork patty here was so good it legit makes an almost indistinguishable replacement  for those who does not eat beef, both types of meat were very juicy and full of flavor. I really enjoyed the bacon bits and cheese crisp in Dark Knight, and thought that BBJ, while very good in itself, was perhaps s tad too sweet for my liking. Overall though, they were both way above average and certainly satisfying.

As for the sides, fish skin and mushroom wedges were on point, while those fried bacon strips were too thin and contained too much breading to allow the natural flavor of bacon to shin, a bit of a shame really.

Will be back to sample more of their other offerings, will miss the bacon fries next time.

map to spades burger ss15

Address:
Spade’s Burger
A5, Jalan SS15/4D,
SS 15, 47500 Subang Jaya, Selangor
GPS: 3.074872, 101.586446
Tel: +6 03 5612 0317

To be frank, I never did grow up with pork belly with salted fish dish, I supposed it was a dish that wasn’t particularly popular up north in Penang where I grew up, that or my family was not privy to the greatness of this combination during that time.

My first time having this was at Lucky Loke restaurant over a decade ago and been a fan ever since.

pork belly with salted fish
pork belly with salted fish

A few days ago, I finally recreated this dish in the kitchen, and it turned out to be pretty simple and rather delicious as well!

Here goes the recipe –

Ingredients:

  • Pork belly 300 gram, remove skin, marinate with equal portion (2 tablespoon) of cooking caramel, rice wine, and oyster sauce
  • 3-4 bulbs shallots, cut in quarters
  • 2 inch ginger, thin sliced
  • 6 dried cili, fresh cili (optional)
  • 3-4 clove of garlic
  • spring onion for garnish
  • 2 table spoon salted fish, cut in small chunks
  • 3-4 tablespoon cooking oil

it's a stirring and frying affair
it’s a stirring and frying affair

Cooking Instructions:

  • heat up pan, fry garlic and salted fish
  • add dried cili & shallots, fry till fragrant
  • add pork, medium heat, cook 5-10 mins depending on thickness
  • add fresh cili & spring onion last min

Result was fantastic and require no additional seasoning, now I just need to get me a small claypot to complete the look & feel properly instead of using a frying pan and serving bowl.