KY eats – SS2 Herbal Tea, and food (中国华佗馆)

I did not know the existence of this place until my house mate Huey Fang the SS2 dining specialist (been to almost all restaurants in SS2 since she will usually get lost at other places) pointed it out to me last night. We then decided to have a light dinner there instead of visiting our frequent mamak square since the sky doesn’t look to be staying dry for long.

The name of the place is 中国华佗馆, pronounced “zhong kwok wah thor kwoon” in Cantonese. I didn’t spot any English or Malay names other than the HERBAL TEA printed under one of the traditional herbal tea containers (see picture below).

smallish place with nice ambiance, excellent porridge

The restaurant, only occupying half a shop lot, is pretty small but not overly crammed. The menu is pretty simple, offering several types of Herbal tea, “thong sui” (糖水), “guai leng gou” (龟零膏), and a few light dishes that can pass for a meal.

I ordered a five flower herbal (五华茶) tea and fish ball with glass noodle, while the other noobs went for porridge (神仙粥), chee cheong fun, and snow fungus with longan thong sui.

“thong sui”, fish ball soup, “chee cheong fun”, and a satisfied customer

The porridge was probably the best dishes. while the chee cheong fun and fish ball soup were pretty good as well. At less than RM 4.00 per dish, there’s pretty good value for money too. My traditional herbal tea and the thong sui were RM 2.00 per bowl (yes, old school bowl, not glass) were excellent too. I have also heard good things about the fried rice, but don’t bother to order the carrot cakes or curry chicken rice.

situated just the row behind McDonald’s at PJ SS2

This is a pretty nice little hide-out at the frenzy that is SS2. I’ll definitely go there again.

Address:
Jalan SS 2/55,
Petaling Jaya, Selangor
GPS: 3.116959, 101.621400

KY can cook – Kung Pao Chicken

This is how the KY’s Kung Pao Chicken looks like, yum!

Just read Peter Tan‘s blog on his Chiken Kurma. Not to be outdone, I’m going to talk about my Kung Pao Chicken here.

You see, yours truely does not only build pond his own pond (with lotsa help of course), but cooks too. If you are a hot chick digging guys who can cook, please email me your resume, preferrably with photos and body measurements. Thanks.

Now lets get back to the Kung Pao chicken. The recipe is from a combination of mom’s advice, over the shoulder peeping at local kopitiam chef, and 4.5 years of intense experimentation while I was at the States.

The ingredients:

• Chicken – portion according to the size of your stomach
• Dried Red Chilli and Fresh Chilli Padi – portion according to the sensitivity of your tongue
• Shallots (small onions) – portion according to how often you want to fart
• Ginger – few slices
• Garlic – you can never go wrong with adding garlic in anything Chinese
• Parsley – for decorative purposes
• Soy Sauce, Salt, Dark Soy Sauce – according to taste

The steps:

1. Heat up the oil till it’s like damn hot
2. Throw in the sliced ginger and chopped garlic, then run away as the oil sparks everywhere
3. Throw in the shallots, in wedges or in whole, if they’re small
4. Throw in the chillis
5. Throw in the chicken, fry for a couple minutes
6. Add in the mixture of your premixed sauce consist of the 3 items mentioned above
7. Fried till chicken is cooked
8. Serve with parsley on the top

Simple yet awesome in taste.

The chicks digging it, too

Nothing but empty plate left, best or not?