Tag / squid
Back in 2007 I wrote about one particular mee goreng at Restaurant New Yew Sang that I really liked, but unfortunately the operator passed away just a few months after that due to heart attack. For the next 6+ years, I wasn’t able to find another comparable mee goreng in Klang Valley, the version you find at most mamak restaurants is just not up to standard.
Seeni Mee Goreng at Asia Cafe, Subang Jaya
Not long ago, on one of my many breakfast sessions at Restaurant Okay’s curry mee, one of the regulars whom I share table with everytime I go there, mentioned about mee goreng in Klang Valley and recommended this particular stall at Asia Cafe.
Being a fan of good hawker food, I had to give it a try, and I’m glad I did.
now this is a version of mee goreng I like
The stall is located at SS15’s Asia Cafe with the signboard that says “Seeni Mee Goreng”, “Mee Goreng Master” etc, quite a big dose of self confidence I must say.
Luckily, the mee goreng mamak is indeed very good, with a healthy portion of classic Penang mee goreng ingredients, including the marinated squid, potato, lime, vegetable, and fritters. I also particularly like the spicy and sweet sauce that moist up the whole plate of noodle. If you’re a fan of mee goreng, you will enjoy this.
I’m going to try their mee rebus next.
Jalan SS 15/8a,
47500 Subang Jaya, Selangor
GPS: 3.074278, 101.590452
Tel: 03-5636 4653
I picked up mountain biking lately, which turned into a wonderful hobby that involves a lot of calorie burning that enables even more calorie intake right after every weekend session in the trails, and it was one of these sessions that brought us to this relatively new restaurant at Aman Suria area - Kah Foong Pork Shoppe
Kah Foong pork shopped at Aman Suria (Sunway Mas Commercial Centre)
To be honest, the only reason we ended up at the place was due to the fact that Famous Seremban Favorites, the restaurant that serves one of the best charsiu in town, was far too packed, and Kah Foong happened to be located just a few shops down.
The menu promises pork, so if we can’t have charsiu, why not some other type of pork, right?
As it turned out, the decision was a wise one.
slices of pork soft bone on thick mee suah, delicious
The menu at Kah Foong is pretty simple, with about half a dozen different types of noodle and rice dishes to choose from. Most of them involves either soft bone, slice squid, pork ball, minced pork, pork belly, or a combination of those ingredients.
I tried the soft bone with slice squid (RM 7) and was delighted at how awesome both the ingredients were. The pork with tendon that melts in you rmouth, and the squid slices so packed with seafood sweetness we ended up ordering a few more portions on the side. I was impartial with those thick meesuah (personal preference) but I believe thinner version is available as well.
there’s dry version too, and we loved the squid slices
Pork ball here did not disappoint either, and the friends who ordered mushroom minced pork mee (RM 7) gave the dish a favorable review as well.
Additionally, Kah Foong also sell other pork products that you can take home to your own kitchen. I have a feeling that this shop will certainly stay, the food is pretty good, the price is right, and if they can only speed up their service just a little, we’ll have a long term winner.
Kah Foong Pork Shoppe
72-1, Jalan PJU 1/3B,
Sunway Mas, Aman Suria,
47301 Petaling Jaya, Selangor
GPS: 3.118560, 101.599181
Tel: 016-2229 773
Kim Lian Kee is one of the oldest restaurants in Petaling Streets, claimed to be one of the firsts Hokkien-style fried mee in in KL, it’s been run by the Lee family since 1927. We found ourselves at Petaling Street not too long ago and decided to have this as lunch.
Kim Lian Kee Hokkien Mee at Petaling Street
Kim Lian Kee still retains the small shop lot on ground floor with a few tables by the roadside in a semi alfresco style old school dining area, but walking upstairs revealed a comfortable dining hall with clean marbled table and air conditioning.
It’s good to see old school eateries upgrade to keep up with modern time.
old school hokkien mee and fried hor fun
We tried their Hokkien mee and Fried Hor Fun.
They were served relatively quickly, the Hokkien mee was really as good as advertised. Plenty of “wok hei” and made better by the generous amount of lard. Other ingredients are pork slices, prawns, and cabbage. The aroma of the noodle is said to be partly attributed to the usage of thick prawn shell soup. The sambal served along side with the noodle was top notch as well.
The fried hor fun was decent as well but I didn’t find it close to the standard of their Hokkien mee.
some squid with soya sauce as snack, with horng, yuki, and kerol
Other than fried noodles, Kim Lian Kee has quite a lot of other dishes on their menu. We only tried the squid with soya sauce as an accompanying dish. The seafood tasted pretty good, but it was a tad too salty.
If you find yourself at Petaling Street, do check out this restaurant for some good Hokkien Mee. Order other dishes at your own risk. Prices are in line with most air-conditioned places, expect to spend around RM10+ per person.
Kim Lian Kee
49, Jalan Petaling
Tel: 03-2032 4984
Most of my raw seafood are sourced from mom, who works at a wet market in Penang. She’d pack them frozen in layers of newspaper so that they remain as such during the journey back to KL. The interesting part is, I usually never really know what I’m getting.
So the latest shipment includes squid, one of my favorite seafood, but also one that I have little experience in preparing. I scouted around the internet a little bit and came up with this recipe of deep fried butter squid, an inspiration from several sources, and some personal preference in taste.
home made deep fried butter squid, yum yum
This dish takes a little longer and more steps than most my other recipes, but the end result turned out pretty good, definitely worth the effort and it’ll be something that I shall make again.
- 3 tablespoon rice flour
- 3 tablespoon corn flour
- 1 tablespoon black pepper
- 1 egg (beaten)
- squid (300-500 gram)
- 1 inch ginger
- half a bulb of garlic (you can have more)
- 2 red/green chili
- salt to taste
- 2 tablespoon butter
- vegetable oil for deep frying
ingredients – squid, flour, egg
cooking instruction 1 (deep frying):
- mix rice flour, corn flour, and black pepper in a bowl
- beat an egg in another
- clean squid, you can cut them in rings for bigger squid, remember to remove eyes and beak too
- dip squid into egg, then flour mix, then deep fry till just a shade before the desired golden brown color
- set a side these fried squid
cooking instruction 2 (final stage):
- cut ginger and garlic into slices
- split red/green chili down the middle and remove seeds
- heat up a tablespoon of vegetable oil, then fry garlic, ginger, and chili till fragrant
- add butter, then squid
- fry for another 1-2 minutes
- viola, it’s done!
just a simple two phase cooking procedure
What I really like about this dish is the infusion of butter into the crunchy layer of the squid as well as the fried garlic/ginger. The chili adds a different dimension as well as giving the dish a little bit of a kick. Fresher squid would yield an even better result in my case, but overall the turned out was better than expected.
Check out my other recipes too if you like these style of cooking. Bon appetite!
New Yew Sang might not have a name that sound like an authentic Thai Food place, but this little coffee shop that is famous for steamed rice (and soup) and lui cha for the breakfast and lunch crowds is a hidden gem for tomyam lovers.
New Yew Sang Thai Food with Yuki, Horng, Cheesie, Kerol
I was first introduced to this place by Kerol, who is a fellow Penangite and one of the harshest food critic especially when it comes to tomyam. If she said it’s good, she’s usually right.
I went there for a scouting expedition by ordering the tomyam meehun prior to the following two visits (where these pictures are sourced), and the experience was a really positive one.
I think I overhead the owners speaking Thai to the kitchen staff as well, that’s always a positive sign.
paku, Thai steamed siakap, seafood tomyam
To be fair, this is a tai chau place with heavy influence of Thai food instead of a typical Thai restaurant, like Ghee Seng Thai food in Penang. The ambiance is nothing to shout about, the place is relatively clean, and there’re fans under the root in an otherwise semi alfresco dining area. Parking is relatively easy to get at night though.
The menu is quite extensive, but lets start with the most important item – tomyam. The tomyam here is thick, extremely flavorful and positively spicy. Use the ladle and dig at the bottom of the bowl will reveal the ingredients that made up the soup, ie: no short cuts, no powder/paste nonsense. If you like your tomyam hot & spicy, this is a place to go.
lala, steamed fish, butter squid
The butter squid here is laden with plenty of those very addictive deep fried egg on top. A dish that I’d recommend ordering, but according to Yuki & Horng, they have a “wet” version of butter squid that is even better. I imagine it to be similar to those from Thim Kee at Pudu.
The lala here is commendable, but not something that is really special. If you’re going for a pure lala trip, look no further than the lala stall at Alisan SS4 just down the road. Steamed saikap that we tried was of pretty good standard, the soup base definitely carries a heavy Thai influence – sour, strong, and slightly spicy.
prawn with petai, some tofu dish, vege (vitamin c, hey!)
In another visit we tried prawn with petai, another spicy dish that never disappoint. The petai was halved and cleaned (some place tends to leave the center bitter part intact), and prawns were fresh prepared just right, delicious.
For those who likes a bit of balance and enjoys eating tofu, I wish I could tell you what the dish in the picture was called, but for the life of me that escaped my mind. Ask the server to recite the tofu dishes they have and stop her at the most bizarre sounding one and you’d have the winner. It was very rich, smooth, and provides a great contrasting taste to the other dishes that were usually spicy, sour, or a combination of both. I enjoyed it a lot.
Prices at New Yew Sang is reasonable. We paid something between RM 15-20+ per person when we eat there. If you like your dishes rich and spicy, check out this place, or you can check out other Thai food posts here.
New Yee Sang kopitiam
Jalan SS 6/8
GPS: 3.106717, 101.598178