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Malaysian Food Blog, Travel, Diving & More

Tag / pork blood

For those who stays outside of Klang and Shah Alam, Klang seems like a destination that seems to be quite.. far. However, there are two sides of Klang, before and after the Klang River, for destination before the river, it is actually just 15 minutes from Subang, so if you were to drive to places such as Medan Selera 128, it doesn’t really require planning ahead for 3 weeks and getting visa approved by your home minister.

And the best part is, you can find some unique dishes not easily found in other parts of Greater KL.

128 food court, Klang
128 food court, Klang

For example, one of these unique dishes is Hailam Rice, as offered by one of the stalls located at the rear part of Medan Selera 128.

Yeap, you read it right, Hailam rice, and not Hailam chicken rice.

Hailam rice turns out to be a dish consists of the following different ingredients:

  • braised 3-layer pork
  • hard boiled egg
  • braised tofu skin
  • pork blood + intestine in soup
  • rice
  • sticky curry sauce

Hailam Rice @ Klang
Hailam Rice @ Klang

The braised meat/egg/tofu skin side is quite a familiar taste that you’ll be able to find at any good teow chew porridge shop, and the intestine + pork blood soup not too different from a good pork stomach soup. Both these dishes were executed quite on point at this particular stall, with proper seasoning, and pork cuts that was perfect and well cooked.

The sticky curry sauce though, was something quite unique, it’s almost like a cross between Japanese curry and Loh Mee’s “loh” soup, something that I haven’t really acquired the taste on just yet. If you’re new to this dish like me, I’d suggest asking for this sauce to be served separately and pace it out. Good thing is, their sambal is hot and really adds to the whole experience.

egg, pork, tofu, blood, intestine, curry rice
egg, pork, tofu, blood, intestine, curry rice

For RM 10, this was a rather sumptuous and satisfying meal, and it won’t be the last time I order a serving of Hailam Rice.

map to Medan Selera 128

Address:
Medan Selera 128
Jalan Mantin, Kawasan 18,
41400 Klang, Selangor
GPS: 3.053676, 101.448358

Those of you who have followed this blog or my Instagram/FB channels for a while know that I’m quite a big fan of Penang Curry Mee, whenever I see any place that claims to offer them, I’ll give it a try.

Curry Mee at Tong Fong restaurant, PJ Seapark
Curry Mee at Tong Fong restaurant, PJ Seapark

So when Haze pointed out to me that there’s this stall offering Penang Curry Mee at Tong Fong kopitiam at Seapark while we were buying battery for the car, it became the de facto lunch choice for that day.

Tong Fong kopitiam is situated right behind KFC at Seapark, other than the rather popular beef noodle, there weren’t many hawker stalls worth mentioning, until this one.

coagulated pork blood and raw cockles, the most important ingredients
coagulated pork blood and raw cockles, the most important ingredients

To be perfectly honest, this stall does not offer 100% pure Penang Curry Mee. While having coagulated pork blood, cockles (two of the most important ingredients), cuttlefish, tofupok, and mint leaves, it lacks prawns, and comes with a few pieces of shredded chicken as well as some green beans. So in terms of ingredients, it was about 80% Penang, 20% KL, a bit of a mixed marriage.

there's no prawns in this curry mee, but I'm not complaining
there’s no prawns in this curry mee, but I’m not complaining

The good thing though is that it works, the broth was rather fragrant, and the sambal, while a tad on the oilier side, provided a pretty good kick. I can excuse the lack of prawn in this case.

If you can wake up before 9 am, Restaurant Okay’s version may still be a bit better, but this place serves till lunch, and I sure hope the stall stays.

map to restaurant Tong Fong, Seapark

Address:
Tong Fong restaurant
Jalan 21/17,
Seapark,
46300 Petaling Jaya, Selangor

GPS3.110142, 101.621673
Hoursbreakfast and lunch

It is very common for a dish famous in one area to be offered in another part of the country with slightly altered ingredients. This is usually done due to availability, or sometimes just to better suit the local taste.

For Penang hawker dishes in Klang Valley, curry mee is perhaps the one dish that is affected the most. The ingredients used is sometimes so different from the version up North you wonder why they still share the same name.

Anyway, for the true Penang curry mee lovers, here are four places where Penang curry mee is offered with one crucial ingredient (to me, the most important ingredient) to unite them all – coagulated pork blood.

Curry Mee with coagulated pork blood
Penang curry mee at Restaurant Okay, PJ SS2

The father and son stall at Restaurant Okay, SS2 operates from about 7:30am and usually sells out in a little over two hours. There’s prawn, blood, cockles, cuttle fish, and very fragrant sambal paste. There’s always a couple tables filled with Penangites seated right next to the stall on weekday mornings, I join them from time to time.

Address:
Restaurant Okay
2, Jalan SS2/10,
Petaling Jaya, Selangor
(at the other end of the same row of shop houses comprising KAYU)
GPS3.115084, 101.616390
Hours: 7:30 am to 9:30 am, off Mondays

coagulated pork blood, prawns, cockles, cuttle fish, tofupok, yes!
Curry mee at Sun Sea kopitiam, OUG

Closer to KL, the version of Penang curry mee at Sun Sea kopitiam in OUG is also legit. It comes with all the essential ingredients with those slightly charred chilli paste. I also love the way they leave the cockles just ever slightly cooked.

Address:
Restaurant Sun Sea
Jalan Hujan Rahmat,
Overseas Union Garden,
58200 Kuala Lumpur

GPS: 3.073945, 101.673234
Hours: daily till around noon+

curry mee from Penang One, Puchong
curry mee from Penang One, Puchong

For those who are willing to pay a bit more for air conditioned dining environment, Penang One offers curry mee all the way from Pulau Tikus Keong’s curry mee stall in Penang. The cuttle fish used here is the darker version closer to one you find in mee goreng mamak, and there’s long bean, mint leaves, and even bunga kantan thrown in. Definitely worth the extra RM 2-3 they charge over kopitiam versions.

Address:
Penang One at Puchong
G2, Jalan Puteri 2/6,
Bandar Puteri,
47100 Puchong, Selangor

GPS: 3.023883, 101.617950
Tel: 03-8052 0181
Hours: 9.30am – 9.30pm daily

Address:
Penang One at Kota Damansara
16-1, Jalan PJU5/7,
Dataran Sunway,
47810 Kota Damansara, PJ
GPS: 3.152335, 101.594404
Tel: 03-6151 1083
Hours: 10.30am – 10.30pm daily

Penang white curry mee at Mayiang Jaya cafe, PJ
Penang white curry mee at Mayiang Jaya cafe, PJ

The Penang white curry mee stall at Mayiang Jaya Cafe is one of my latest discovery in this category. All the essential ingredients is presence except prawns. Mint leaves and long beans sort of make up for it I guess, I always ask for more pork blood here. It is perhaps the weaker version among the four, but still one that manage to satisfy my cravings.

Address:
Mayiang Jaya cafe
28, Jalan SS26/4,
Taman Mayang Jaya,
Petaling Jaya 47301 Selangor

GPS: 3.116374, 101.604224
Hours: breakfast and lunch

As someone from Penang staying in Klang Valley, we always look out for a good bowl of curry mee. Unlike char kuih teow which is now pretty popular pretty much everywhere, curry mee is a bit of a different case.

See, the problem is, there’s already a version of curry mee (often called curry laksa) in KL that are quite similar yet different from the Penang version in terms of ingredients and sometimes, the soup base itself.

Update 5/5/2015: unfortunately this stall has ceased operation

Mayiang Jaya cafe at Taman Mayang, behind Lincoln College (old Lim KoK Wing)
Mayiang Jaya cafe at Taman Mayang, behind Lincoln College (old Lim KoK Wing)

While both versions usually have santan (coconut milk) as the base of the curry mee soup, the Klang Valley version is usually closer to curry chicken in taste, while the Penang version is more bare, relying only on santan and the usually more superior and fragrant chilly paste. As for ingredients, KL version usually has curry chicken, while the Northern counterpart completes the bowl with seafood.

this bowl of Penang white Curry Mee is legit
this bowl of Penang white Curry Mee is legit

So far I’ve only had less than a handful of good Penang curry mee in KL, so I was more than happy to discover a relatively new stall at Mayiang Jaya cafe here at Taman Mayang in PJ claiming to offer Penang “White” curry mee.

The curry mee turned out to be legit. It came with coagulated pork blood (my favorite!), cuttle fish, cockles, long bean, tofupok, mint leaves, bean sprout, and pretty decent fragrant chilli paste as well. You can choose between mee hun, mee, or a mixture of both as your choice of carbo.

yeap, there's cuttle fish, and even coagulated pork blood
yeap, there’s cuttle fish, and even coagulated pork blood

For RM 5.50, this was a pretty decent bowl of Penang curry mee, even though one crucial ingredient, prawns, is lacking. I would not hesitate to have this curry mee again.

Hours are from breakfast to lunch, so this is definitely the place to go if you can’t wake up early enough for the SS2 Restaurant Okay’s version (which is slightly superior). If you’re a fan of Penang curry mee, this version at PJ is definitely worth checking out.

map to Mayiang Jaya cafe

Address:
28, Jalan SS26/4,
Taman Mayang Jaya,
Petaling Jaya
 47301 Selangor
GPS: 3.116374, 101.604224
Hours: breakfast and lunch

I’m currently in Philippines enjoying a dive trip, so I suppose it’s appropriate to introduce to you one of the dishes I discovered by accident at the Ninoy Aquino International Airport of Manila.

I was waiting for my flight back to KL on the Operation Smile trip late last year, hungry struck, so we decided to stop by one of the small airport restaurants at Terminal 3 to catch lunch. The name of the place was Great Man Hann Restaurant.

dinuguan at Great Man Hann restaurant
dinuguan at Great Man Hann restaurant

The menu was full of vocabulary not found in my system, so like any adventurer, I picked the first item – Dinuguan, and asked the server about the dish.

“Sir, it’s pork cooked with pork blood”

He had me at pork blood, so I ordered, and it came exactly like what the server described.

Dinuguan from Philippines
Dinuguan from Philippines

Well, there’s also a side of steamed rice, and a green chili native to the Philippines on top. The “gravy” is made of pork blood and thus not exactly liquid but more like very tiny chunks of coagulated pork blood. Meat was delicious especially those with a mixture of fats in it, and when eaten with the chili, it provided an excellent kick.

It was an interesting dish and one that I would definitely try again. Since this one was from the airport, I’m sure there are superior versions out there, I shall try more. Especially those that not only include meat but intestine, ears, liver, and more.

Yum yum, so what’s some of the more interesting things you ate in 2012?