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Tag / chicken

One day while trying to find something new to eat, we chanced upon Chu Cha Dan Fan (粗茶淡饭) at Seksyen 14, a restaurant that I’ve noticed for quite a while but somehow never manage to try. Looking at the menu posted at the stairway leading up to the restaurant, my buddy Horng immediately agreed to give it a try.

Chu Cha Dan Fan is one of the very few restaurants in Klang Valley that offers Hunan dishes, and since Horng spent a few years working in China, he was keen to relive the taste of some of those dishes.

Chu Cha Dan Fan at PJ Seksyen 14, or in English, humble food
Chu Cha Dan Fan at PJ Seksyen 14, or in English, humble food

粗茶淡饭 literally translate to “rough tea and bland rice”, or humble food.

So prior to looking at the menu, I initially thought that this is perhaps a place offering comfort food like porridge or tongsui. As it turned out, they have quite an extensive Hunan dishes instead. I think they can really use a line of description on their signboard outside.

The look of the restaurant though, really exudes that “humble food” name, there isn’t any decoration to speak of, but it was pretty clean and air conditioned.

all three dishes turned out to be spicy, in a good way
all three dishes turned out to be spicy, in a good way

Since there were only 3 of us, we ordered 3 classic Hunan dishes for dinner – Mala chicken (辣子雞 RM 16), Hunan skewered prawns (串烧虾 RM 28), and dry fried green beans (乾煸四季豆 RM 10).

All three dishes turned out to be more than decent. While Horng commented that the mala chicken was not as aromatic as he’d like them to be, I found them to be delicious with the right amount of mild spicy numbing feel.

Our favorite was the shrimp on skewer, spicy, crunchy, and full of flavor, you can actually eat the whole thing with shells and all. The green beans weren’t bad either.

love the prawn, even though Yuki was trying to avoid spicy food that night
love the prawn, even though Yuki was trying to avoid spicy food that night

Overall it was a pretty pleasant dinner, we should go back there again with a few more people so that we can order more. I’ve heard that they also offer simple set lunches for the office crowd as well, so do give it a try.

map to Chu Cha Dan Fan at Seksyen 14

Address:
Chu Cha Dan Fan
No. 6A-2, Jalan 14/20
Seksyen 14, 46100 Petaling Jaya
Selangor
GPS: 3.109763, 101.635860
Hours: Open for lunch and dinner

 

A couple weekends ago Haze and I spent a better part of our afternoon reorganising the kitchen, throwing out expired stuff, rearranging condiments, sauces, and figuring out where is the optimum places to put pots and pans.

After all the hard work, I had to test run the new and improved cooking environment, so I thought I’d try my hands on a homemade roast chicken.

This recipe is inspired by the version of roast chicken at Graze KL Hilton I tried last year.

the ingredients - chicken, root vegetables, thyme & rosemary
the ingredients – chicken, root vegetables, thyme & rosemary

The three basic ingredients are chicken, root vegetables, and herbs. You also need an oven, and I strongly recommend having a thermometer to check if the chicken’s cooked too.

Ingredients (for 2 pax):

  • half chicken, leave the skin on
  • potato, carrot, leek, mushroom (you can mix and match, chop to bite size)
  • garlic (cut off the top or bottom)
  • fresh thyme and rosemary
  • salt and pepper for seasoning
  • half a cup of olive oil
  • 2 cups of stock or broth (water is a viable option too, I used leftover soup)

cut vege, arrange chicken, simple
cut vege, arrange chicken, simple

preparation:

  • pre-heat oven to 175 Celcius
  • apply generous amount of salt and pepper on both sides of chicken
  • pour some olive oil baking pan (or in my case, an oven safe pan)
  • put herbs on both sides of chicken
  • arrange vegetable and garlic bulb around the chicken
  • pour the remaining olive oil on chicken and vegetable
  • pour 1 cup of stock/broth in the mix

internal temperature of 77 Celsius is just nice
internal temperature must be over 75 Celsius

baking/roasting instructions:

  • place the chicken in oven for a total of 50 minutes (70-80 minutes for whole chicken)
  • after 20 minutes, baste the chicken and vegetable with remaining broth at every 10 minute interval
  • chicken is done after 50 minutes, internal temperature of meat should exceed 75 Celsius
  • Carve the chicken and serve!

the result is a success, might try crispy skin style next time
the result is a success, might try crispy skin style next time

The result is a pretty delicious roast chicken that’s rather tender, there are also enough side dishes to make a complete meal as well. If you include leek in the mix, consider putting it under the chicken to prevent them being burnt.

Oh, the garlic turned out great, if you love garlic, consider putting more than one bulb.

Try it yourself at home, bon appétit! Click for more simple recipes from yours truly.

It’s been a while since I last made a recipe entry to this blog. I’ve recently started cooking again, trying to make it at least once a week, reminding myself there’s a reason why the kitchen was renovated a couple years back.

This very simple soya sauce chicken recipe was taught to me by Haze’s aunt, who cooked for us a couple weeks back. If you get it right, and it’s easy to get it right, the resulting chicken is tender, juicy, and absolutely delightful to go with steamed rice. I recommend having sambal balacan as the accompanying condiment.

chicken, Chinese cooking wine, cooking oil, soya sauce
chicken, Chinese cooking wine, cooking oil, soya sauce

In this example, I only used two quarter chicken (thighs) because it was only for Haze and myself. The original recipe calls for a whole chicken. Increase the portion of ingredients appropriately.

Ingredients:

  • 2 x chicken thigh with leg piece
  • 1/3 cup Chinese wine (1 cup for whole chicken)
  • 1/3 cup cooking oil
  • 1/3 cup soya sauce
  • 1 teaspoon starch (windmill brand)

soya sauce chicken, easy to prepare and delicious to eat
soya sauce chicken, easy to prepare and delicious to eat

Cooking instructions:

  • put chicken in a pot or wok with lit
  • add Chinese wine, soya sauce, and oil
  • simmer in low fire with lit closed, turn over the chicken every 10 minutes for 40 minutes, add some water if liquid gets too low
  • cut the chicken and placed on a plate
  • add starch into the remaining sauce and stir for a minute
  • pour sauce on chicken
  • success!

More recipes can be found under KY Cooks category. Enjoy and happy cooking!

Peruvian food isn’t exactly one of the more popular foreign cuisines in Malaysia. Prior to visiting Peruvie Peruvian Grilled Chicken at TTDI, my previous experience in this brand of food consists of the lone visit to the Peruvian Gastronomy Week at Ritz Carlton.

Peruvie at Taman Tun Dr. Ismail
Peruvie at Taman Tun Dr. Ismail

The restaurant took over the bulk of the premise previously occupied by Penang Village at Lorong Rahim Kajai 13, which is conveniently located behind Maybank and Hong Leong Bank at TTDI. Parking isn’t usually a painful affair.

Inside, a small open kitchen sits at the corner. The interior is decorated with many quirky cultural artifacts that I presume have something to do with the South American country one of my colleagues came from.

grilled chicken with two sides, not the most original idea but it works
grilled chicken with two sides, not the most original idea but it works

The menu is pretty similar to those you find at Nando’s. Ala carte 1/4, 1/2, or whole chicken (RM 9.90, RM 18.90, RM 36.90), and chicken with 2 side lines (RM 15.90 for 1/4, RM 24.90 for 1/2).

The sides to choose from includes fries, corn coconut rice, garden vege, coleslaw, potato salad, butter sweet corn, tomato & cucumber salad, and fresh salad.

Other than grilled chicken and sides, there are several extra dishes you can order here. Chicken soup, sausage, chicken salad, and burritos are among those items, we didn’t try any of those though.

love the sauce at Peruvie
love the sauce at Peruvie

The grilled chicken took probably 15-20 mins to get ready, and I assume this is because they only started cooking when you order. I find the taste of chicken and its marinate to be not entirely different from satey, which to me, is a good thing. The meat were tender and skin flavorful with a strong hint of spices, but it isn’t spicy.

There isn’t any complains from me when it comes to the sides either, though I’d love to have more variety of potatoes to choose from since that is supposed to be a hallmark of Peruvian cuisine. I’m quite sure Peruvie is one of these places where I don’t mind visiting again, so if you’re into some grilled chicken that isn’t Nando’s or Kenny Rogers, this is a place to check out.

map to Peruvie at Taman Tun Dr. Ismail

Address:
Peruvie Peruvian Grilled Chicken
1, Lorong Rahim Kajai 13,
Taman Tun Dr Ismail,
60000 Kuala Lumpur
GPS: 3.153722, 101.622639
Tel03-7725 7223
Webwww.facebook.com/Peruvie

My colleague Sheng and I were at Pertama Complex yesterday to check out some riding gears, so we thought KFC would be the best option for lunch there. I was telling him about Zinger Double Down that I was fond with (low carb diet?) and prepared to order that for my meal.

That’s where I found out that it’s already off the menu, to be replaced by probably the first non-fried chicken dish from KFC – the paper wrapped chicken that they called Golden Wrapped Chicken.

probably the first non-fried KFC chicken dish?
probably the first non-batter fried KFC chicken dish?

There are two sets to choose from, one with a side of bun and mash, the other with butter rice. I picked the latter, who eats ‘ji bao kai’ (纸包鸡) with mash potato anyway?

The set goes for RM 12.50 including tax, and gets you a quarter chicken, the above mentioned sides, and a large soft drink. I asked for drumstick piece (aka dark meat).

tasted better than I expected, I liked it
tasted better than I expected, I liked it

To be honest, I liked it! The chicken was well marinated and carries a strong hint of black pepper and a trace of mushroom flavor, the bed of corn gives it a note of subtle sweetness as well. The butter rice was very similar to chicken rice, but softer in texture.

I don’t know how long this dish is going to be at KFC but I hope they are going to keep it for the long haul, it provides alternative to their usual batter fried chicken that can be quite ‘heaty’.

For your info, the most famous paper wrapped chicken in Klang Valley is at Restaurant Leong Ya, Balakong.