Tag / dinner
One of the more popular thing to do for many restaurant owners is to name their restaurant with the place the business is conducted from. After all, it is convenient for anyone to remember, and also make it sounds a lot more legitimate.
That is, until you expand to another location. One of such example is the confusingly named Peel Road Yong Tau Foo located at Sungai Way, our subject of this entry.
Restaurant Peel Road Yong Tow Foo at Sungai Way
We actually stumbled upon this place as Sing Kee was closed when we wanted to go for their asam fish a couple weeks ago. Since this shack/restaurant seems to be offering more than just yong tau foo, we thought why not?
As it turns out, the place is more of a tai chau restaurant that happen to offer yong tau foo.
naturally, we had to order some yong tau foo
Naturally, we ordered a selection of yong tau foo as appetizer.
True to the name, the YTF here were actually rather good, with the fuchuk particularly tasty. The tofu, chili, bitter gourd, brinjal and such did not disappoint either. The stuffing is a little heavy but we liked it nonetheless.
steamed egg, vegetable, curry fish head, bitter gourd chicken
For the six of us, we ordered another four dishes to go with rice for everyone.
The steamed egg was smooth n silky with a hint of sesame oil, reminding me of the version we had at K.T.L. Cheras. The vegetable more than passable, in addition to ticking off the vitamin C requirement in every meal.
The third dish, bitter gourd chicken, was also pretty decent, though not exactly the best version I’ve tried.
the curry fish head was really good
However, the curry fish head here turned out to be superb. We asked for grouper head which isn’t very commonly available in Klang Valley, but in my opinion, the best candidate for curry fish head. The version here has a thick flavorful gravy and packed with extra vegetables that adds to the overall experience. If I had to order only one dish from here, this would be it.
Over all this branch of Peel Road YTF at Sungai Way makes for a more than decent dinner option. We ended up paying around RM 15 or so per person.
Peel Road Yong Tow Foo
Jalan SS 9a/14 & Jalan SS 9a/19
Sungai Way, Petaling Jaya
GPS: 3.086527, 101.622316
Despite staying at SS3, I seldom venture into the commercial area arguably nearest to where I stay for dinner. Restaurant Double Joy was actually introduced by Shiang, one of my futsal buddies, who was in turn introduced to this “tai chao” place by one of his friends, a regular customer.
Restaurant Double Joy, PJ SS3
The restaurant is located at an unassuming shop lot on Jalan SS 3/37. Parking is usually a pretty simple affair, but the restaurant does get crowded if you don’t get there early enough.
The dining area is air conditioned (except for a couple tables on the walk way), and the place is kept pretty clean and comfortable for a restaurant of this standard.
3 cup chicken, fish head with fermented soya bean, simple vege dish
For the five of us, we ordered four dishes to go with steamed rice for dinner.
The three cup chicken was quite flavorful but slightly to the sweeter side, which goes well with steamed rice and a bit of chili padi. For those who likes a stronger tasting chicken cooked in clay pot, “fa tiu kai” would be a better choice, and my favorite would be the version at Kien Kee Seri Kembangan (which also serves very good spicy soup).
The fish head with fermented soya bean is one of the dishes that’s quite special. The sauce hits the palate just the right way. If you’re a fan of fish head, this is a version that you must try.
clay pot pork with yam, best consume while piping hot
Another unique dish here was the clay pot pork with yam. The pork was very tender, and the yam cooked to the point they pretty much blend together with the sauce. It was a dish that is very rich and satisfying, but also one that you have to eat while piping hot, lest it become too overwhelmingly sticky. I really enjoyed this.
As always, we also ordered a plate of green vegetable to satisfy the illusion of ingesting some fiber with vitamin C. This dish was not very eventful, but aren’t they always?
5 of us had these four dishes, recommended by Shiang
The meal came to be around RM 15 or so per person, I’d put Restaurant Double Joy right up there with the likes of Lucky Loke so far as tai chau goes, and would love to re-visit to try their other dishes again.
Restaurant Double Joy
27 Jalan SS 3/37,
47300 Petaling Jaya, Selangor
GPS: 3.09739, 101.61333
Tel: 012-673 1889
HGW: Restaurant Double Joy
Simple meal for two of bacon fried rice and red spinach soup. This is something that I cooked up last night because bacon was calling my name, and at the same time I wanted to fix something real quick instead of making elaborate dinners.
a complete meal – bacon fried rice and red spinach soup
Total preparation and cooking time is about an hour, but that is because you need more than half that time to boil the chicken bones (for soup) and making rice in the first place. Actual active cooking takes place in less than 20 minutes.
The result is a satisfying meal that has has all your essential dietary needs (I think). There’s meat, egg, vegetable, soup, and rice. As an Asian, that’s all I need.
bacon is the key ingredient here, obviously
Recipe for two plates of bacon fried rice, ingredients:
- streaky bacon (150-200 grams), cut them in squares
- half a bulb of garlic, chop em up
- 2 eggs
- rice for two person (I cooked 1.5 cups)
- chili padi (optional)
- 1 table spoon of dark soya sauce
- 2 stalks of spring onion, chopped
- salt and pepper to taste
- minimal cooking oil
open up the rice and crack a couple eggs in there, stir
- heat up a table spoon of cooking oil (you don’t need much since bacon will release more oil)
- fry bacon, garlic, and chili padi at the same time till bacon is cooked and garlic is fragrant
- add rice, dark soya sauce, stir
- after 3-4 minutes, open up the fried rice at center, add half a spoon of oil and crack the two eggs into it
- let the egg cooked for a bit before stirring it with fried rice for another 3-4 minutes
- add spring onion, salt & pepper and keep stirring for another minute or two
- serve while hot
the red spinach soup is real simple to prepare
Ingredients and instructions:
- wash red spinach with plenty of water and pluck off the stems
- boil 3 bowls of water with chicken bones, wolf berries optional (you might want to pre-boil once to remove impurities, I use chicken bones from chicken chop cut)
- I boil it while rice is cooking, that took about 45 minutes
- add red spinach, keep boiling for another 15 minutes (while frying rice)
- add salt and a bit of pepper and it’s ready to be served
Do check out other recipes if these are thing stuff you like to eat, they are usually pretty simple to prepare. Good eating!
After the xmas eve party at my place, the very next day we headed to Gareth and Kim’s for a big feast. We were promised a home cooked dinner by Kim, but boy were we surprised by what was in store for us.
The dinner was for some 2 dozen people, but I believe there were enough food to feed at least two rugby teams, including reserves!
the dinner schedule, check out how many dishes here
First, just look at the schedule above to get an indication of the work needed for this epic dinner. Preparation actually started more than a day in advance (for the food alone), and longer if you count in buying groceries, gifts, and extra table/chairs for everyone.
chicken with pigs in blanket, bread, and cocktail shrimp
The photos you see here are some 70% of the dishes served, there are some that somehow escaped the lens. As far as I remember, here are what we were served:
- 2x roast chicken with lotsa pigs in blanket
- bread roast in pork lard
- seafood bisque
- prawn salad
- 3 x pork loin
- 3 full racks of pork ribs
- 2 types of potato
- 3 types of salad
- roast vegetable
- 3 types of salad
- 3 types of desserts
the super excellent pork loin and ribs
It was impossible to pick a favorite, everything were awesome. I can make use of some ribs and pork loin right now (or anytime) for sure!
Recipes of some of these dishes can be found at http://www.kimberlycun.com/category/homemade-recipes/
Kim includes photos of each step for her recipe too, super easy to follow. This entry is on the pork ribs we were served, I believe.
salad, couscous, and more
In the original schedule, apple crumble was supposed to come out at 8:45, but thanks to everyone being overfed with all these awesome dishes, desserts didn’t make their way out until 11:45 pm.
Of course, nobody complained, 3 more hours to digest is a good thing.
seafood bisque and desserts
As with the slightly more mature theme this year, no one passed out from drinking too much, though many almost have a coma from all the food.
we were all very well fed at the end of the night
At the end of the night, Gareth & Kim played Santa & Santarina and distributed carefully chosen gifts to everyone. That was especially a sweet touch, thanks guys, and lets do this again next year and every year.
and everyone got a gift from the hosts!
When it comes to steamboat in Malaysia, tomyam, clear soup, and porridge usually comes to mind. Most people aren’t aware that there is also the spicy Sichuan and Mongolian style steamboat in the valley. Last I had this type of steamboat was more than 1.5 years ago at Hong La Qiao and Inner Mongolian Restaurant at Pudu, so when the invitation to Jin Shan Cheng from foodstreet came in, I was rather delighted to revisit this version of steamboat.
steamboat is always best enjoyed in a group
Jin Shan Cheng is located at Sunway Mentari, across NPE from Sunway Pyramid. The restaurant itself is on first floor, but there’s actually elevator for those who are extremely lazy. Interior decoration is rather simple and without much fan fair, but this isn’t exactly a fancy restaurant, we’re here only for the food anyway.
the condiments and two types of soup
The steamboat comes with two types of soup, the traditional super spicy with lots of chili oil Sichuan style, and the other without. They are basically the same soup base though. Instead of your usual chicken rice style sambal or chili padi, there is a pretty special type of sauce accompanying the steamboat. I tasted a hint of cilantro, garlic, ginger, oil, and some type of pepper. Of course, there are also fuyu (fermented tofu), peanut sauce, and chili oil. Those usually go very well with meat items.
spicy frog legs, spicy fish pot, pepper beef
While waiting for the soup to boil, we were served three traditional Sichuan dishes. The spicy frog legs cos Eiling mentioned to the owner that she likes frog legs, the spicy fish pot, and the sizzling pepper beef.
The frog legs were actually very good, spicy yet full of flavor. The boss explained that they use a type of pepper imported from China to bring out the original taste. The fish, while very oily (wouldn’t be the correct recipe if it wasn’t), tasted pretty good too, I think it’ll go well with some rice but unfortunately we didn’t order any. Though cooked with tilapia instead of cod, it still did justice to the dish.
stop teasing with scallop already, Eiling!
For the steamboat, we had beef slice, scallop, vegetable, pork kidney, fish meat, and a few other items. My favorite had to be the kidney, closely followed by the beef. Both items tasted great with the strong flavoring from the soup and condiments. However, you need to make sure that they are not over cooked, a 5-10 second bath in the boiling soup is all you need.
Jin Shan Cheng is located at Sunway Mentari
The price at Jin Shan Cheng is pretty reasonable, the cooked dishes start from RM 15 for small portion. For example, the spicy fish pot costs RM 20 to RM 35. Not bad for something authentic an different. This place is best for those who love spicy food, you’re advised to stick with clear soup pulau ketam steamboat otherwise.
more pictures at my flickr set
No. 42A-2, Jalan PJS 8/2
Dataran Mentari, Bandar Sunway,
56301 Petaling Jaya, Selangor
GPS: 3.075284, 101.613053
Tel: 03-5631 8220