It’s funny how sometimes the restaurants closest to us is the one that manage to miss from the radar screen while we seek out for others located miles away that offers similar food.
Such is the case for Hoe Fong chicken rice at Seapark that offers a version of chicken rice very similar to the stall under the tree at Segambut and Jiang He at Imbi.
Hoe Fong chicken rice at Seapark
Hoe Fong is located at Seapark opposite the morning market and offers a version of chicken rice that is unlike the usual. Instead of steamed and roast chicken, they have the chicken deep fried in boiling hot cooking oil and then serve with a few slices of cucumber.
A plate of chicken rice is RM 6.50 and comes with rice and soup as well as chili paste and minced ginger as condiments. A popular thing to do is adding dark soya sauce on the aromatic rice.
deep fried chicken is delicious, and don’t forget to order the Penang loh bak
Hoe Fong also happen to serve Penang loh bak that turned out to be one of the better versions I tried in Klang Valley. If you’re a fan of loh bak, you should really give this a try.
Restoran Hoe Fong Chicken Rice
46300 Petaling Jaya, Selangor
GPS: 3.109911, 101.622097
Tel: 016-276 1472
Of the various type of meat that is popular in Asian kitchen, duck is often considered a bit of an after thought in this country. While you can find pork, beef, chicken, and mutton in almost every supermarket, duck is usually a bit harder to obtain.
The fact is, duck is just not a very popular meat here, and my best guess is the “duck smell” that many dislike, and that it is also less versatile and at the same time, more expensive than chicken.
ingredients for stew duck
That being said, stew duck is one of my favorite poultry dishes. My mom used to make this a couple times a year during festive seasons, and most of the time we’d finish the whole duck rather quickly.
As it turned out, while the process takes quite some time, stew duck isn’t a particularly difficult dish to cook.
This recipe is one that I find pretty simple to follow, and yet yield a pretty good result.
first, boil the ingredients in a frying pan
The ingredients are simple enough to obtain, and this is for half a duck that should sufficiently feed up to 3 person.
- half a duck
- 1 cinnamon stick
- 2 star anise
- half a dozen cloves
- 3-4 slices of ginger
- 1 bulb of garlic
- 1 lemongrass
- 3 tablespoon of dark soya suace
- 2 tablespoon of sugar
- salt to taste
- 1 cup of water
stew the duck for about one hour, cut before serving
- rub salt all over the duck and let sit for at least 15-20 minutes
- in a frying pan large enough for the duck, heat up water & dark soya sauce
- add cinnamon, star anise, cloves, sugar, ginger, pepper, and lemongrass, bring to boil
- reduce fire to simmer, and add duck, garlic
- use a soup ladle, pour sauce over duck to cook the exposed portion
- turn the duck over every 15 minutes and cook for about an hour
- add water if it gets too dry
- cut and serve!
and here’s half a duck, cut and served
The duck will shrink a bit after cooking. I prefer to cut them into bite size before serving, but that can get a little tricky when it’s piping hot.
The stew duck goes well with white rice, and for those who loves garlic, you’ll also enjoy that bulb of garlic that is now soft and soaked with rich ducky flavor!
Haze, KY, and Vinn who is obviously enjoying herself!
Happy cooking! For those who doesn’t care about cooking, you can have some good stew duck at Fatty stew duck at restaurant Okay, or the stew duck stall at PJ State.