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A user commented that ever since I moved to Shah Alam, there’s been an influx of Shah Alam & Klang food entries with very few on PJ/KL, so here’s one that I thought is quite timely – the HK style Yung Kee Beef Noodle at Restoran Kwai Hup, Pudu.

Yung Kee Beef Noodle at Restoran Kwai Hup
Yung Kee Beef Noodle at Restoran Kwai Hup

This is certainly not a new establishment, but one of the really popular hawker eateries that I found out only recently via one of my colleagues.

A bit of research revealed that the proprietor spent quite a large chunk of his life in HK and brought the recipe back to Malaysia. The result is a version of beef noodle that is just slightly different from what we are used too. The broth is a little closer to the tangkak version, while the meat and innards are “fall off the bone” soft.

the default mixed beef (牛扎) with soup
the default mixed beef (牛扎) with soup

Quite a few versions of beef noodle is available here.

Standard “ngau lam” style starts at RM 8 and comes with meat, brisket, and beef balls. Portion of beef is rather generous, and the melt in your mouth texture is really hard to beat. This place is becoming one of my favorites right after the first try, and I’ve returned for a few other visits since.

you can order just tendon, soft and tender tendon
you can order just tendon, soft and tender tendon

 

If you’re like me who loves really tender beef tendon, you’re in luck. RM 12 gets you a bowl of beef noodle with nothing but tendon cut in scallop size. Heaven on earth is what this is about, I had this on my first visit and will dream about the beef tendon every now and then.

there's also "American Fat Beef", Angus I suppose
there’s also “American Fat Beef”, striploin I suppose

If you want to get a bit more fancy, they have a RM 25 portion of “American Fat Beef 美国肥肉”, or striploin for your enjoyment. We tried this last weekend and thought while it was good, the striploin doesn’t separate itself as a much more superior product than their regular beef/innards, which was already very very good.

Additionally, I’ve read that they have Angus beef every now and then (especially on weekends) if you want to indulge yourself further more. Feel free to ask for recommendations.

For me though, I’ll be back for their regular “ngau lam” with extra tendons pretty often from now on, I suspect.

map to Kwai Hup kopitiam, Yung Kee Beef Noodle

Address:
Yung Kee Beef Noodle
Restoran Kwai Hup
24, Jalan Kancil, Off Jalan Landak
55100 Pudu, Kuala Lumpur
GPS: 3.136191, 101.712989
Tel: 012-215 8009
Hours: 8 am to 2-3 pm

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After successfully experimented with planting our own herbs and vegetable at home, we decided to actually have a garden that looks worthy of a house an artist live in. So earlier this year, Haze spent some time in coming up with a proper garden design, and we started our (eventually) 4 month long project on April this year.

While I showcased the new garden a little bit on this post, I thought having a series to properly document our journey would be nice.

grass removed, and design chalked on the ground
grass removed, and design chalked on the ground

Haze wanted the garden to look beautiful, while I wanted a design that include a big water planter to replace the current plastic koi pond filtration system, plus something that isn’t overly too complex to DIY. That took quite a few weeks.

After finally landed on a design that satisfied both of our requirements, we started ground work in early April.

Rich was kind enough to lend us a rotavator that made removing the grass and turning the soil over a much easier job.

After clearing the land, we used some chalk to draw up the plan on site and went upstairs to take the first look on how it’ll look like.

using red bricks to confirm our design
using red bricks to confirm our design

Next, we bought some red bricks and lay them on the ground according to the design, then we started by preparing a couple planting beds ahead of time since we had some plants in pots that needs a permanent home while the garden revamp is in progress.

laying irrigation piping
laying irrigation piping

Next was a crucial part which many gardeners fail to do – having proper irrigation system.

We buried the PVC pipes underground and made sure each planting bed has an outlet. This proved to be a great time saver and especially important if you’re not someone who’s going to be able to water the garden manually every single day.

Our watering system utilizes a timer so everything is done automatically once installed. I’ll end up channeling the water from fish pond to irrigate the garden.

stone pathway and planting beds
stone pathway and planting beds

Next up was laying pathways on the plot. For this we actually put down some landscape fabric to prevent possible erosion of soil and to attempt to slow down potential growth of weed on the pathway. We used gravel on the semi-circle side and later topped up with smaller yellow pebbles for aesthetics.

old railway sleepers as pathway
old railway sleepers as pathway

For the pathway leading to the deck, we procured some abandoned railway sleepers and cut them to size. This was done using a circular saw and had to be cut from bottom and top. We actually used some mahjong paper to make samples shapes and make sure everything lined up too.

This step was quite a laborious task considering how heavy these woods were, but at the end we were very happy with the results.

Upcoming part two I’ll share the concrete work on water planter as well as the climber’s structure of our garden.

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Jacob’s Creek has a bit of a special place in my heart, for the fact that one of the first wine events I’ve ever attended back in 2009 was hosted by this very brand, so when I got the invitation for Jacob’s Creek Double Barrel Wine Dinner last month, I immediately made plans to be part of the launch.

Jacob's Creek double barrel wine dinner, the menu
Jacob’s Creek double barrel wine dinner, the menu

The introduction for this special Double Barrel blend was held at Eight Gourmet Gala, with a rather big set up attended by media, celebrities, and people who has a bit of online real estate such as yours truly.

Brand Ambassador, Jenny Rothenberg was also present to explain what this whole “double barrel” is all about.

To put it simply, the wine (Double Barrel Shiraz & Double Barrel Cabernet Sauvignon) is matured traditionally in French and American oak barrels, before finishing it in old whiskey barrels, giving them a more complex palate.

pan seared French foie gras, with Jacob's Creek Pinot Noir
pan seared French foie gras, Jacob’s Creek Double Barrel Shiraz

Anyway, to the dinner.

We started out with pan seared French foie gras, paired with Jacob’s Creek sparkling chardonnay pinot noir, the citrus and toasted cashew flavors of chardonnay marrying the fresh bread crust characteristic of pinot noir complimented the richness of pan seared foie gras perfectly. Most certainly a good start to the night.

white truffle pumpkin potage, wine barrel vs whisky barrel
white truffle pumpkin potage, wine barrel vs whisky barrel

Second course was the white truffle pumpkin potage, a thick soup that tastes like a blend of pumpkin with a hint of white truffle, which, to be honest, was not particularly very exciting for me. It was OK, but not among the best soups I’ve tried.

smoke turkey drumstick w/ Jacob's Creek Double Barrel Shiraz & Reserve Shiraz
smoke turkey drumstick w/ Jacob’s Creek Double Barrel Shiraz & Reserve Shiraz

Next came the entree of smoke turkey drumstick, we had it with Jacob’s Creek Double Barrel Shiraz and Jacob’s Creek Reserve Shiraz. I thought the meat was handled very well, tender, juicy, and extremely smokey to a point of being spicy, which may not suit everyone, I liked it though.

That complimented the sweet red fruits & dark chocolate palate of Shiraz well. The direct comparison between the two Shiraz showcased differences due to additional treatment of finishing the wine in whisky barrel. Most agreed the double barrel version is a tad smoother.

pan seared Wagyu - marbling grade 9 with Jacob's Creek Double Barrel Souvignon
pan seared Wagyu with Jacob’s Creek Double Barrel Cabernet Souvignon

Then came my favorite dish of the night – pan seared Wagyu (marbling grade 9). The meat is done medium rare with very little distractions in terms of finishing. It was positively satisfying, with Jacob’s Creek Double Barrel Cabernet Souvignon doing an excellent job as accompanying side kick. A good red with a fine piece of meat never disappoint.

poached lobster with truffle garlic oil
poached lobster with truffle garlic oil

Another option for main was poached lobster with truffle garlic oil, a fine looking dish but unfortunately suffered slightly from being overly cooked in this instance. The seafood would have served as a good companion to the Cabernet Souvignon otherwise.

premium chocolate & French macaron for dessert
premium chocolate & French macaron for dessert, bok & sycookie

We ended the night with a simple dessert of chocolate & French macaron, a sweet ending to a pretty special night hosted by Jacob’s Creek. Looking forward to the next event and thanks for the invite!

map to Sunway Pinnacle Annexe

Address:
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS3.070381, 101.609452
Tel017-948 8684

 

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A week ago we bought three garupa fish for something like RM 25 from the Meru Pasar Malam nearby, and since we’re going to have to eat the same fish on three different occasions, it was an opportunity to try out different recipes.

I vaguely remember that we bought some fermented beans (tauchu) over CNY cos my brother had used it as a “secret ingredient” in his version of jiu hu char, so it was time to experiment on a version of garupa with tauchu dish.

raw ingredients - fish, tauchu, onion, garlic, ginger, chili padi
raw ingredients – fish, tauchu, onion, garlic, ginger, chili padi

Thankfully, the version I ended up cooking based on what we had in the pantry and fridge ended up rather delicious, so I’m penning it here for my own future reference. As always, you’re more than welcome to try it out yourself, and if you do, let me know how it turns out.

Ingredients:

  • one medium size garupa fish (siakap/barramundi should work too)
  • a couple of onions (sliced)
  • half a clove garlic (chopped)
  • an inch of ginger (strips)
  • 2 tablespoon of tauchu
  • 2-3 tablespoon of cooking oil
  • half a dozen chili padi, green or red

sautee everything minus the fish
sautee everything minus the fish

Cooking Instructions:

  • heat up cooking oil and then stir fry everything except the fish
  • once fragrant, add 1.5 cups of water
  • bring water to boil, then add fish
  • lower the heat, let simmer and cover for 10-15 minutes (depending on thickness of fish)
  • serve while hot

simmer & steam for 10 minutes and you're done
simmer & steam for 10 minutes and you’re done

As fermented bean is already quite a salty product, salt is not needed in this cooking method. The result is a simple fish dish that brings out the natural taste of seafood while having a sauce base that’s flavorful with a bit of a kick. Goes really well with rice. Will not hesitate to use this recipe again.

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Ever since we moved to KEN Rimba, we have had to drive out for most of our meals, until very recently – the famed Ana Ikan Bakar Petai opened a branch literally right outside at our doorstep here in Shah Alam.

Ana Ikan Bakar Petai, now in Shah Alam
Ana Ikan Bakar Petai, now in Shah Alam

For the uninitiated, Ana Ikan Bakar Petai is a “brand” originated from Kuantan which also has a rather popular branch in Bangi. This is their 3rd outlet, occupying three shop lots, including upstairs & side walkway, a pretty big set up for the this otherwise pretty sleepy commercial area.

We’ve been to the place quite a few times since, it certainly is legit.

squid, prawns, crab, shellfish, and a variety of fish to choose from
squid, prawns, crab, shellfish, and a variety of fish to choose from

At Ana Ikan Bakar, you get to choose from quite a variety of seafood – squid, lala, bamboo clams, prawns, blue crabs, sting ray, cencaru, siakap (barramundi), jenahak, garupa, and more. The price is per 100 gram (RM 3.50 – RM 7.00) is clearly stated on the display as well, so you know what you going to have to pay.

There are several cooking methods as well, with the most popular being bakar petai. If bakar isn’t what you want, you can have them masak cili, manis, halia, kicap, pedas, tiga rasa, asam pedas, lamprik, kerabu mangga, goreng kunyit, or steam limau, asam boi, or halia. Quite a number of permutations really.

pari & sotong with petai
pari & sotong with petai

On our first visit we had a ikan pari & sotong prepared the traditional bakar petai style. The fish was absolutely on point, super spicy with the hint of petai permeating from the sauce. As it is basically covered with the sauce, you really don’t need to have a separate condiment to go with. I also particularly like the texture of the fish here that is not overly cooked like many others.

all wrapped up in banana leaf, the only way!
all wrapped up in banana leaf, the only way!

The sotong bakar petai was pretty good too, but to be honest if you already have a bakar petai dish, it’s best to go with a different cooking method. On subsequent visits, we found out that the sotong is best deep fried, and they also serve very good ikan siakap steamed limau, with tiga rasa among their most popular orders as well.

keropok lekor, tomyam, lala, kailan ikan masin
keropok lekor, tomyam, lala, kailan ikan masin

Ana Ikan Bakar Petai serves more than just ikan bakar. There’s a full menu of traditional “goreng goreng” dishes. Their vegetable dishes are among the best I’ve had (try their kailan ikan masin), tomyam was good as well. There’s also other dishes such as various types of fried rice, meat, soup, etc.

Oh by the way, the lala is not worth ordering. Happy dining!

map to Shah Alam Ana Ikan Bakar Petai

Address:
Ana Ikan Bakar Petai
No. 27, Jln Lengkuas B 16/B,
Ken Rimba, Seksyen 16,  
40200 Shah Alam, Selangor
GPS3.055502, 101.484363
Tel 017-791 0197, 018-321 4519