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Tag / soup

When I was young, we made it a point to have a soup dish in every meal, in retrospect, I guess that’s a great way to have kids having enough liquid in our diet?

Anyway,  I remember that one of my favorites of such soup dishes were the salted fish bone tofu and pork soup.  So when I was at Kota Kinabalu not too long ago, I made it a point to get myself some good quality whole kurau salted fish that includes the boney bits.

So here’s the recipe I got from mom.

salted fish bone tofu

Ingredients:

  • salted fish bone (preferably ikan kurau)
  • a bulb of garlic, peeled
  • an inch of ginger, sliced
  • spring onion, cut into 2 inches length
  • pork slices, 300-500 gram
  • tofu, 2 blocks
  • 2 liter of water
  • 4-5 tablespoon cooking oil

Instructions:

  • soak fish bone for half an hour
  • fry garlic, ginger and fish bone till fragrant
  • add pork slices and brown the exterior
  • add water and bring to boil for at least half hour
  • add tofu for the last minute, add spring onion too

Comfort food for rainy days for sure!

Since taking over vacant possession of our new home in Shah Alam, we’ve been spending quite a bit of time inspecting defects and monitoring the construction of koi pond version 2.

With the new place just a stone’s throw away from Klang toll, we’ve started exploring the eateries nearby, such as the few rows of old school restaurants and kopitiam at Taman Berkeley, an area that’s already a favorite among the locals.

Number One Claypot Rice, Taman Berkeley
Number One Claypot Rice, Taman Berkeley

When trying out a new place, the rule of thumb is just stick with the most popular option. In a kopitiam, the most popular stall, and in a makan area like Berkeley, the restaurant that’s most packed.

Going with this rule brought us to Number One Claypot Rice, a restaurant that isn’t really overly humble on their claim.

claypot chicken rice cooked from scratch
claypot chicken rice cooked from scratch

Like most claypot chicken rice places, the rice is cooked from scratch claypots of two sizes. A single portion is priced at RM 7, and bigger, double person portion at RM 14. If there’s 5 of you, 2 big and 1 small, you do the math, it’s pretty simple.

In the pot you get plenty of bite size chicken, chunks of lap cheong (Chinese wax sausage), and a small amount of salted fish.

I find the rice and chicken pretty much spot on, with the sausage having slightly tougher skin that I’d like, and the salted fish, well, is something that I’ll need to ask for extra the next time around (you can do that for extra RM 2). The crispy bits of charred rice are there for those who love it that way.

chicken soup in coconut, braised vegetable
chicken soup in coconut, braised vegetable

To compliment the claypot chicken rice, we also ordered the coconut chicken soup (RM  7) and a side of braised vegetable (RM 5), there’s also option of herbal chicken soup, vegetable soup, or pork tripe soup (would be better I think!) to go around as well.

Everything came to be about RM 30 for the two of us, and the serving was certainly more than enough. Would go back again.

map to Number One claypot rice, Taman Berkeley, Klang

Address:
Number One Claypot Rice
Jalan Lang & Jalan Bangau (corner shop)
Taman Berkeley,
41500 Klang, Selangor
GPS: 3.059943, 101.463137
Hours: Open for dinner, closed to Tuesday

A few weekends ago a few of us were invited to the recently refurbished Kim Ma Chinese Restaurant at Palace of Golden Horses for a food review session. The restaurant seats 120 pax with 5 private rooms.

Decoration oozes the concept of elegance and strength, with poise and beauty that is fitting of their symbol and name of the restaurant, Kim Ma translates to Golden Horse in Mandarin.

Kim Ma Chinese Restaurant, with Chef Roy Wong
Kim Ma Chinese Restaurant, with Chef Roy Wong

The restaurant is led by Chef Roy Wong, the chef de cuisine who does not shun off from experimenting traditional Chinese cuisine with contemporary twist. Chef Roy started his career in 1991 at Frankfriut’s Dynasty China Restaurant at Arabella Sheraton Grand Hotel, and has won multiple awards in the past 23 years or so.

amuse bouche, Chinese style, egg and baked oyster
amuse bouche, Chinese style, egg and baked oyster

We started the session with a couple “amuse-bouche” in the form of slow boiled egg and baked oyster. The egg was topped with a shimeji mushroom and a dash of truffle flavour, I love it.

The baked fresh oyster topped with mayonnaise and other ingredients,  a rich and fresh treat.

signature dimsum, including steamed prawn dumplings with trufflesignature dimsum, including steamed prawn dumplings with truffle

We then proceeded to try their dimsum

The two Signature dimsum were prawn meat and black mushroom topped with trufflesteamed chicken roll with morel mushrooms.

The prawn dimsum garnished with shrimp roe and spring onion, I really liked the extra character provided by the truffle. Classy and delicious. The combination of fried yam stick and beancurd with chicken also proved to be a good formula, it was good enough I didn’t miss the lack of pork in this particular dimsum.

The third dimsum we had was from their Healthy dimsum section – steamed angled luffa dumplings with superior broth. The texture of this dimsum was quite unique, and reminded me of fish maw to be honest, quite delicious.

deep fried abalone with grouper fish paste
deep fried abalone with grouper fish paste

Next up was a pretty fancy dish created by Chef Roy for the first time, deep fried abalone with grouper fish paste, caviar and served with homemade beancurd.

While visually I thought it looked like those fried ice cream, the taste couldn’t have been more different. The combination of grouper fish paste with braised abalone was superb, and I also really liked the home-made beancurd that was super soft. The caviar on top gave it that extra oomph as well.

However, the sauce used in this dish turned out to be too strong. It was fitting for the tofu, but overpowering the fish paste and abalone. Chef took our comments and promised that he will revise the dish.

more dimsum, village chicken broth with fish maw
more dimsum, village chicken broth with fish maw

No Chinese course meal is complete without soup, so for this purpose we were served the village chicken broth with fish maw. The broth is thick and has a slight creamy taste to it that can only achieve from steaming the whole chicken for hours.

The scallop and prawn dumpling in the soup was not bad either, but what I really love was that piece of high quality fish maw, with the consistency of foie gras, tofu, and beef tendon all mixed together. I can have this everyday.

congee with cod fish and century egg
congee with cod fish and century egg

Congee with cod fish and century egg is your usual dimsum style porridge, but this time with the higher quality cod fish instead of the usual unidentifiable “white fish fillet”.

Chinese style ravioli
Chinese style ravioli

Chef Wong then served us this perfectly East-meets-West dish – a Chinese style ravioli stuffed with minced chicken and topped with deep fried vege treated with charcoal powder. It was quite an interesting twist but ultimately I think a type of meat with more fat (ie: pork) would make this dish better.

double boiled whole coconut with almond and snow jelly
double boiled whole coconut with almond and snow jelly

Our dessert was double boiled whole coconut with almond and snow jelly.

The chef combined three types of almond to create this dish – the “bei” (North) almond, “nan” (South) almond, and American almond. With the aroma of coconut and the sweetness of almond, this hot dessert proved to be a perfect ending to our meal.

A note for potential Muslim diners, this dessert comes with snow jelly, or hasma, which is a product from frog.

mentalist Zlwin Chew. performing every Thursday to Sunday
mentalist Zlwin Chew. performing every Thursday to Sunday

On every Thursday to Sunday, renowned mentalist Zlwin Chew performs at the Kim Ma and other restaurants at Palace of Golden Horses. I won’t spoil it for you, but the guy’s got quite an impressive array of tricks.

map to Palace of Golden Horses

Address:
Palace of Golden Horses
Jalan Kuda Emas,

Mines Wellness City,
43300 Seri Kembangan
Selangor
GPS: 3.046927,101.709341
Tel: 03-8943 2666
Hours: weekdays 12-2:30pm, 6:30-10:30pm (reservation only). Weekends 10am-4pm

As a Chinese, we love our soup. Herbal soup, vegetable soup, pork, chicken, anything. While growing up, we always have some sort of soup, a vegetable dish, and a fish/meat dish for every meal. Now that I’m kinda all grown up and sometimes cook for myself, I try to replicate the same as well.

Here’s a super simple recipe for radish soup with pork ribs (feel free to substitute with chicken) that you can make at home fairly fast, and with ingredients that are fairly cheap, this dish was about RM 12 in ingredients.

ingredients - radish, pork ribs, dried cuttle fish, wolf berries
ingredients – radish, pork ribs, dried cuttle fish, wolf berries

Ingredients (serves 4 bowls):

  • 1 radish, skinned and cut in bite size chunks
  • 400 –  600 gram pork ribs (or chicken carcasses/chicken wings/legs)
  • wolf berries (optional)
  • 1 piece dried cuttle fish (or dried scallops, optional)
  • 5 bowls of water
  • salt and pepper to taste

remove the impurities from the pork with a sieve or ladle remove the impurities from the pork with a sieve or ladle 

Cooking instruction:

  • heat up water and add pork ribs, bring to boil for a bout a minute or two
  • remove impurities with a sieve or ladle, if you want a clearer soup, remove pork and start over with another pot of water
  • allow pork to cook in low heat for 30-45 mins
  • add cuttle fish, wolf berries, and radish
  • boil for another 30-45 mins
  • ready to serve, add salt and pepper to taste

simple homemade radish soup with pork ribs
simple homemade radish soup with pork ribs

The addition of dried cuttle fish really enhances the taste of the soup, and boiling the pork long ensures that you get it well soft and tender without also overcooking the radish.

Since there are only two of us and this recipe serves about four bowl, I tend to cook this for dinner and then have them again the next morning, be sure to boil it again before going to sleep (or keep it in the fridge) to prevent the soup from going bad overnight.

For more simple recipes from yours truly, click here.

It’s been a while since the last recipe post, so for this 1,500th post on this blog, lets take a look at the lotus root soup recipe, one of the easiest, homey soup to prepare. This is the same lotus root soup you often get at steamed soup & clay pot chicken rice places.

pork (or chicken), lotus root, dried red dates
ingredients: pork (or chicken), lotus root, dried red dates

This recipe is for 2-3 bowls of soup, increase/decrease everything to suit your need.

Ingredients:

  • one section of lotus root, shave off the skin
  • 8-10 dried red dates
  • 150 gram of pork (or bones, or chicken carcass)
  • water, salt & pepper for seasoning

cut into slices and serve
cut into slices and serve

Instruction:

  • separately boil the pork for a minute or two to remove impurities
  • have enough water in the pot to cover all ingredients, boil in slow heat for 1-2 hours
  • retrieve lotus root, slice 1/2 cm thick
  • add salt & pepper to taste
  • ready to serve!