Tag / dinner
While curry may be originated from Indian cuisine, here in Malaysia, the local Chinese has since adopted many of the same spices and cooking methods and embraced the dish as their own. Of many curry dishes out there, one of my favorites has got to be fish head curry, one of those dishes that may raise an eyebrow or two if you try to describe it to Westerners.
One of the many restaurants that can cook up a pretty awesome curry fish head is Ah Lye Curry Fish Head at Subang SS19.
Ah Lye Curry Fish Head with the gang
Nestled within the housing area of SS19 in Subang Jaya, Ah Lye is one of those old school type of “tai chao” restaurant that has embraced the fact that Malaysian weather and dinner is sometimes not the best combination, hence the place is equipped with air conditioning, albeit with otherwise very basic set up.
Parking is quite a straight forward affair as well since it is not a busy commercial area like other shop lots areas in Subang.
curry fish head, asam prawn, fuyung egg
It was a dinner for 7 pax, and we naturally ordered 6 dishes to share around.
The claypot curry fish head was definitely on point. Loaded with generous amount of okra, brinjal, and fish head, it reminds me of the Nyonya version that mom used to (and still) makes. I love it.
The asam prawn here is quite proper as well, with thick soya sauce covering those pretty decent size prawns. It would have been perfect if they make it slightly more charred.
Fuyong egg provided even more seafood on our third dish with bounty from the sea, if you have a history with gout, this may not be the most healthy diet.
fried tofu skin, namyu pork, vege
Stuffed tofu skin and fried namyu pork provided some differing texture to our dinner, they were crunchy as they are savory, goes well with steamed rice.
Of course, we always have a vegetable dish to provide a bit of balance to the whole menu, choy sum served this purpose well in this case.
Expect to spend around RM 20-30 per pax here, and it will be well worth it.
Ah Lye Curry Fish Head
No. 28, Jalan SS19/1G,
47500, Subang Jaya, Selangor
GPS: 3.075912, 101.575388
Tel: 03-5638 0468
Klang is of course, the Holy grail of Bak Kut Teh, it is the place that invented the dish, and also the place that has the most concentration of restaurants offering this wonderful marriage of meat and herbs with a serving of rice.
To demonstrate that you can get bkt basically at all times in this town, let’s look at Kin Kong at Taman Eng Ann today.
Restoran Kin Kong at Taman Eng Ann, Klang
Kin Kong goes against the Klang tradition of having bak kut teh as breakfast, instead, their operating hours are from 9pm to 5am, far removed from ordinary dining hours, which is convenient for those who works at odd hours, or those who just had to have bkt fix after a good clubbing session.
late night claypot bak kut teh
Claypot version is the popular choice here, and like most places, you get to pick the choice or meat – lean, pork belly, big bone, small bone, ribs etc..
The pork is usually soft and juicy, while the soup packs a decent herbal note, though not being the strongest I’ve tasted, they are not stingy with it and you can always ask for refills.
what’s better than this at 2 in the morning?
While the bak kut teh mah not be my favorite in Klang, the yau char kuai here was a welcoming surprise. They’re crispy, crunchy, and goes really well with the abundance of soup. If you’re here, ask for a serving.
If you’re looking for a late night fix, Kin Kong won’t be a bad choice to go for.
Kin Kong Restaurant
Lorong Kawasan 4a,
Taman Eng Ann, Klang, Selangor
GPS: 3.057054, 101.460019
Hours: 9 pm to 5 am
Steamboat places are aplenty all over Klang Valley, so when it comes to picking one out for dinner during rainy days, it can be a little challenging. The rule of thumb for most people is that the place must be busy, for me, I usually rely on recommendations from friends instead, which was how I got to Dian Huo Xin Wo Steamboat at Kelana Jaya a couple weeks ago.
dian huo xin wo steamboat, Kelana Jaya
This steamboat restaurant is a little bit different from others when it comes to the interior decoration. At first glance, the place looks like a hipster cafe with old typewriter, TV, charcoal iron, and all those sort of memorabilias from yesteryears. Look closer, and you’ll find the built in stove in every table.
decent selection with good choice of soup base
Instead of electric stove or steamboat pot utilized at some places such as Bone & Pot, Dian Huo Xin Wo opts for the traditional gas stove, which I prefer as it is a lot more responsive. Their solution is by placing a gas tank right under each table, I’m not entirely sure if this is the safest manner, but it works pretty well.
For a smallish shop, the menu is pretty comprehensive. There’s more than enough different fish balls (even one with quail eggs inside), meatballs, sliced meat, innards, vegetables, and starters (try the salmon skin) to go around. The “balls” are self-made and pretty good in size, which we enjoyed.
there’s even black chicken in the soup
You’re allowed to choose up to two different soup base for a single pot. We tried the herbal black chicken soup and their signature soup, both broth were plenty flavorful in itself, and of course, refillable whenever running low. There’s also tomyam soup if you fancy something spicy, though I usually prefer sticking with traditional soup base for steamboat.
Condiments in this place doesn’t impress much, there’s 3 different types of chili paste, and you can ask for chili padi, but that’s about it, no fancy fermented beancurd or fried shallot oil, but they are, I guess, sufficient.
The meal came to be about RM 40+ per person, which is in line with most quality air conditioned steamboat meals.
Dian Huo Xin Wo Steamboat
19, Jalan SS4D/2,
47301 Petaling Jaya, Selangor
GPS: 3.113118, 101.599657
Tel: 03-7887 4557 / 012-296 3886
Hours: 5pm to 11pm daily
Char Kuih Teow is not often something you have as dinner, it’s not even something you really should have for supper. All those grease and high calorie ingredients isn’t something that’s particularly healthy, but some of us live to eat instead of eat to live, right?
char kuih teow stall at PJ Old Town, outside Soon Lee kopitiam
So when Melissa told me she wanted CKT for dinner when she was acting as a post-lady for me the other night, I thought of this char kuih teow place at PJ Old Town that I’ve heard a lot about, but never visited before. As it turned out, that wasn’t such a bad idea at all.
This CKT stall is located right across Heng Kee bak kut teh and next to Soon Lee kopitiam. As with anywhere in Old Town, parking isn’t the easiest but manageable.
I managed the “normal” serving, while Melissa inhaled a big portion of CKT all by herself
Anyway, let’s talk about the char kuih teow. The version here definitely had enough “wok hei” though as with typical Klang Valley version, the prawns aren’t exactly big. Cockles, bean sprouts, and Chinese sausage, and chives are the other ingredients used here. In all, a more than decent plate of char kuih teow for a few ringgit.
If you’ve got cravings for CKT at night, this is one place worth checking out.
Soon Lee Kopitiam
Jalan Petaling 1/19
Petaling Jaya, Selangor
GPS: 3.085591, 101.646495
Hours: dinner and supper
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Due to the proximity of where I stay, Mingtien food court is my most frequented food court especially when it comes to late dinners.
This huge food court has at least 30-40 hawker stalls at any one time and operates 24 hours a day, which is rather convenient if you’re hungry at the wee hours and don’t feel like going to yet another mamak eatery.
new kuih teow soup and laksa stall at Mingtien food court
When I was first introduced to Mingtien some 10 years ago, most of the stalls were, for the lack of a better word, rubbish. But like many food court that manage to stand the test of time, the bad stalls were eventually replaced with better ones ala Darwinian evolution, and today, most of the hawker stalls actually provide more than decent dishes.
As a fan of Penang kuih teow soup, I was delighted to discover this new stall that offers this dish (in addition to Penang laksa which we haven’t tried). Naturally I had to give it a try.
kuih teow th’ng with coagulated blood and lard
What came was a version that is pretty true to the origin – with shredded steamed chicken, fishball, garlic oil, lard, and even coagulated blood, the rarest of all ingredient to be found in Klang Valley for this dish. The soup was subtle yet supple, and I bet it’ll satisfy any kuih teow soup fan.
I can’t say that the fish ball is top notch, but everything else hits the spot. For RM 5, this is more than just a “tahan gian” dish.
Ming Tien Hawker Center
Jalan SS24/8, Taman Megah,
Petaling Jaya, Selangor
GPS: 3.114334, 101.611658
Hours; this stall operates from evening till late