Tag / tofu
Being a fella from Penang, the name Bali Hai Seafood Restaurant isn’t foreign to me. The bright red signboard with a huge green lobster is a sight quite familiar to, having seen it at Gurney Drive on numerous occasions. It is also a bit of a go-to seafood restaurant for some of my extended family members.
Well, the good news is, Bali Hai is now in Klang Valley, and we went to sample their set dinner menu.
Bali Hai, now in Kota Damansara too
Bali Hai is located at Sun Suria Avenue at Kota Damansara, a stone’s throw away from Sunway Giza Mall. There is ample parking right in front of the restaurant, and we only had to pay RM 1 per entrance during our visit. It was well worth it.
Most of the tables are situated at the center area at the huge semi-alfresco dining area, but there are also some air conditioned rooms for private parties. We were seated in one such room for the session, the room comes complete with a TV & karaoke system too.
The restaurant has an impressive wall of tanks housing a huge variety of live seafood for your picking. Boster lobster from US, rainbow lobster from Indonesia, geoduck from Canada, Alaskan king crab, oyster, tiger prawns, “soon hock”, giant grouper, and even exotics such as empurau fish. You can pick your spoil, aided by clearly written prices of each spices on the side of the tank so there’d be no surprises.
I must say that Bali Hai really do live up to their tag line of “If it swims we have it”.
Canadian geoduck and lobster sashimi and steamboat
On this session, we were treated to their RM 1388 set menu which comes with 9 dishes (including dessert) for 10 pax.
Our first dish was the Steamboat Canadian Geoduck and Lobster, which were actually served raw on crushed ice with a clay pot of superior soup , tofu, string mushroom, and vegetable.
I’m a big fan of sashimi and was glad that a side of wasabi and soya sauce was provided. The fresh rainbow lobster we had was fantastic, if you haven’t had lobsters before, having them raw is a great way to really taste the sweetness of lobster, distinctly different from that of crab or prawns. I’ve had the same style of geoduck from Pantai Seafood in PJ before, and the version is equally good.
Bali Hai Siam mini lobster in claypot
After the great introductory dish, we had the Bali Hai Siam mini lobster (crayfish) in claypot. This dish has a kick, spicy and full of flavor, a welcoming change to heighten your palate after the more subtle lobster & geoduck dish. It’d go great with some steamed rice too I think. The curry has a tone of sourness to it which I really enjoyed.
deep fried thai style mackerel
Next up was the deep fried Thai style mackerel. A fish that is pretty common. The execution was good, with really crispy skin but soft, and not overcooked meat that only a high temperature fryer could achieve. The Thai style sauce in this dish is spicy and sweet, another change from the previous sourish taste.
dried shrimp with cili padi clam, beancurd with minced chicken, emperor vege
Dried shrimp with cili padi clam is as advertised, a lot of small pieces of cili padi and tiny fragrant dried shrimps in it. I felt that the clams were perhaps slightly overcooked. That or because I’m half way in my invisalign treatment resulting in uneven bite at the moment, chewing was a bit difficult.
We also had some of the softest and tastiest beancurd in the beancurd with minced chicken dish. While traditionally paired with minced pork, this pork free version actually impressed us.
Emperor vegetable with deep fried lotus root and mushroom was our green of the day, and it never disappoint, which is why emperor vegetable is among the more expensive vegetable you can get from the market.
steamed salted kampung chicken, Japanese style seafood fried rice
The lone meat dish in the set was the steamed salted kampung chicken with herbs. I love the fragrant broth, and the chicken was well flavored too. Anyone who likes kampung chicken would love this dish. As for me, I’m not a fan of kampung chicken so it was pretty neutral for me.
Our stomach stuffer at the end was the pretty unique Japanese style seafood fried rice. The blackish color you see in the fried rice is actually tiny pieces of dried seaweed. Add in tiny chunks of seafood & egg resulting in a cacophony of taste that I’ve never experienced before, it was pretty good.
The last dish on the RM 1388 set was a plate of mixed fruits, which was your typical blend of papaya, watermelon and so forth.
KY & Haze, Josen & Mei, sweet and sour lobster noodle (not part of the set)
Since it was also during their lobster promotion period, we got to sample another sweet and sour lobster noodle dish, which came with rainbow lobster drenched in sauce on top of yummy yee mee. I wish I can have this for breakfast, or lunch, or dinner actually. Was yummy!
If you’re looking for a proper seafood restaurant with plenty to choose from, Bali Hai should definitely be in your short list. From 13th Sep – 3rd Oct 2013, they also run the “buy one free ten” promotion. Buy a Boston/rainbow/Australian lobster and you get 10 free crayfish (mini lobster) for free.
One of my waist line management activities is also the number one sports of the country – badminton. I’ve been playing it with the same group of dudes since about 5-6 years ago. We always collect a little bit more than is needed to pay for the shuttlecocks and court, then use extra money for a feast every so often.
The trip to Restaurant Triple Round at Bukit Beruntung, however, was not from those extra money. This trip was made possible by one of our members’ generosity. Chi decided to buy everyone a meal out of the mere joy of sharing, so thank you boss!
Restuarant Triple Round at Bukit Beruntung, fresh seafood
Though the restaurant is located at the god forsaken place that is Bukit Beruntung (the exit North of Rawang on the North South Highway), getting there proved to be pretty simple. A couple right turns after the highway gets you there. Without crazy Friday evening traffic, a drive to Bukit Beruntung from PJ/KL shouldn’t take more than 35 minutes or so.
The restaurant is a glorified kopitiam with air conditioned as well as normal fan-cooled dining area. Since no one was going to smoke in between meals, we opted for the climate controlled option.
vegetable curry, vitamin c, chef’s special tofu with minced pork
We had the typical Chinese style dinner, with steamed rice to go with these dishes.
First to came were the vegetable curry, a couple dishes of fried vegetables, and chef’s special tofu with minced pork. Though lacking any seafood, poultry, or meat, the vegetarian curry was rich and flavorful, not quite as strong as those good Indian curry, but plenty good from a Chinese restaurant.
The tofu with minced pork was delightful – silky smooth tofu with thick sauce and the contrasting texture from minced meat. Highly recommended.
Siamese style tilapia, more vegetable, German style pork knuckle
A couple richer tasting dishes came next. The Siamese style tilapia is your typical deep fried fish with richly flavored sauce poured over. They executed this perfectly, the sauce a mixture of sweet, sour, and spicy taste that has a hint of Vietnamese influence thanks to the use of basil leaves. I like it, and you should try the chili padi if your system tolerates spicy food.
German pork knuckle is a dish that is making in-roads at local Chinese restaurants (such as New Paris, SS2), the version here is one of the finer specimen I’ve tasted. Crispy on the outside, but steaming hot and soft on the inside, the skin is also seasoned to perfection.
pork ribs with orgasmic sauce, chicken wings, seafood tofu
After the two heavy dishes, we were served 3 others that were anything but light.
The pork ribs covered in a creamy peppery mushroom sauce was super delicious. The dish also came with some deep fried mantao so that you never waste a drop of those delicious sauce. The pork was tender, succulent, and the sauce absolutely stunning, it became our favorite dish.
We also tried two types of chicken wings here – one with Guinness and the other Marmite. They were again, rich, heavy, and goes extremely well with some whisky (which we brought with us along, I don’t think corkage was charged)
Last but not least, we also had two types of seafood tofu served. One to be enjoyed with Thai chili sauce, and the other covered with a sort of sauce that is not entirely unlike cake icing, but strangely it worked very well too. The home made seafood tofu tastes like a happy marriage between tofu and fish cake, they were very delicious.
these are my badminton kaki, I’m the second youngest in the pics
The bill came to about RM 290 for the 11 of us, which translate to about RM 26 per person, practically a steal for what we had that night. The individual dishes were all very good, but I thought it would be better if we balance them with some lighter tasting dishes in between, like soup instead of curry, and perhaps a dish or two that is prepared by steaming.
If you’re willing to drive a bit for good food on the cheap, Restaurant Triple round is definitely a place to check out.
Restaurant Triple Round
No.1, Jalan Melati 2B,
Bandar Bukit Beruntung,
48300 Bukit Beruntung, Selangor
GPS: 3.40614, 101.55628
Tel: 012-380 1162
Claypot chicken rice is one of those Chinese food that is more popular in this region than most parts of China. With the preparation method that involves charcoal and claypot, it is also something that is usually consumed outside rather than home cooked. (though I’ve made similar style chicken rice at home)
A meal involving claypot chicken rice usually takes quite a bit longer than usual due to the time it takes to have the rice to cook, so it was fitting that we went to Huen Kee on a Friday 2-hour lunch break.
claypot chicken rice at Huen Kee, with charcoal on top!
Huen Kee has been in operation for well over a decade, and they have a little secret in cooking that I’ve seldom seen anywhere else – by utilizing charcoal from both bottom and top of the pot! This ensures a faster cooking time as well as a more even heat distribution on the rice, brilliant.
claypot chicken rice, pork tripe soup, seafood tofu, vegetable
The chicken rice came with a separate serving of salted fish (if you asks for it), and has generation portion of chicken and Chinese sausage in the pretty strongly flavored rice that carries a hint of rice wine.
The aroma that exudes out from the pot as you mix the ingredients had me licking my lips before digging in, and the taste did not disappoint at all, it was one of the best claypot chicken rice I’ve had.
menu and price list at Huen Kee
Other than chicken rice, we had pork tripe soup (spicy and offer a good contrasting taste to chicken), their signature seafood tofu (above average, but I prefer the one at Peter’s curry fish head), and some oily vegetable (for color and .. vitamin)
The claypot chicken rice is priced from RM 9, RM 16, and RM 22 according to size, and they also sell waxed duck rice, chicken with rice wine soup, and even curry fish head too.
Huen Kee claypot chicken rice
59, Ground Floor,
Jalan Yew, Pudu,
Wilayah Persekutuan 55100
GPS: 3.13392, 101.71664
Tel: 03-9200 1603
A couple Fridays ago my colleague Angel called me up and asked if I wanted to join them for curry fish head. Now for those who aren’t familiar with Malaysian culture, here are a couple of tips:
- Friday lunches last for 2 hours
- we don’t need to be in fear factor competition to eat something like fish head
Peter Curry Fish Head at Setapak
Angel is a Sarawakian and a true blue Malaysian who knows her way around good foods, so when she ajak, I never say no. Plus, on that day I get to act like a pimp and dine with 5 ladies as a bonus. heehee
Anyway, our destination of the day was Peter Curry Fish Head, a smallish restaurant/kopitiam/taichau place that has a pretty limited menu and plenty of customers. But luckily, Angel already called and made a reservation for us.
curry fish head with everything, namyu chicken wings
The curry fish head comes in various sizes and additions, they are:
- SIZE – FISH HEAD + PRAWN + SQUID
- S – 18, 28, 31
- M – 25, 40, 45
- L – 32, 47, 54
- XL - 40, 58, 65
For the six of us, we ordered a large portion of curry fish head +prawns + squid (RM 54), namyu chicken wings, vegetable, and seafood tofu. We had rice to go with them, of course.
vegetable and seafood tofu
There isn’t actually many other dishes to order even if you wanted, but they are good and they do have all the bases covered.
The fish head was awesome! It was huge and stuffed with plenty of fish head (red snapper I think), squid and prawns. There are also tofu pok, mints, eggplant, long beans, and okra too. It is pretty much a complete meal by itself with a very tasty curry base that actually wasn’t even really that spicy, tho I am sure you can ask for more kick if that’s what you want.
KY, Angel, Debren, Yin Foong, Sarah, Michelle
The other dishes were pretty good too. The namyu chicken wings were delicious (I made the same thing before, recipe here), and the very plain looking seafood tofu was superb too.
Then there’s the vegetable, which tasted like vegetable (vitamin C quota.. ).
Overall it was a very good meal that might be a little too much for normal days, but for a Friday, bring it on! For the 6 of us, if I remember correctly, the bill came to be around RM 17 or so per person. Not very cheap, but it was a lot of seafood and a good portion of meat. I will be heading there again for sure.
Peter Curry Fish Head
12 Jalan Angsana
Taman P Ramlee,
Setapak 53000 Kuala Lumpur
GPS: 3.19243, 101.70823
Tel: 03-4021 5809
In another news, Samsung Galaxy Tab 10.1 (my hands on review video) is launching to public this Saturday (20th August, 2011 from 10am), and check out these fine deals for early birds:
At Piazza, e@curve, Mutiara Damansara KL:
- 1st 300 customers can enjoy the Galaxy Tab 10.1 @ the amazing offer price of RM999!*
- 20 lucky customers will be able to get it @ an even more fantastic offer price of RM99!*
At Queensbay Mall, Penang:
- 1st 50 customers can enjoy the Galaxy Tab 10.1 @ the amazing offer price of RM999!*
At Celcom Branch, Jalan Kempas, JB:
- 1st 50 customers can enjoy the Galaxy Tab 10.1 @ the amazing offer price of RM999!*
*Subject to 24-months contract on Celcom Broadband Basic or Advance. Terms and conditions.
For more information, check out www.celcom.com.my/smartphones
Whenever we cook dinner at home, I usually take a photo and post up the main dish of the night on twitter, and since we started cooking at a regular basis about a month or so ago, the Kimchi Jjigae (kimchi soup) dish is by far the most sought after recipe from my tweeter and facebook friends.
“By far” also means like, 3 of you, but here is how it’s made
glorious bowl of Kimchi Jiggae
You can get this at pretty much any Korean restaurants and they are usually served with a bowl of steamed rice. They’re usually priced close to RM 20, with the cheapest I’ve had coming in at around RM 10.
This recipe calls for ingredients worth about RM 20 or so but serves 3-4 person.
ingredients for kimchi jiggae, minus the pork here
- 1 packet of Kimchi (you can get it at cold storage/isetan or Korean specialty stores at Ampang, the more fermented the better)
- 200-300 grams pork of pork belly slices, cut into squares
- 3 table spoon of miso paste
- 2 red onion, slices
- 1 packet of soft tofu, cut into your desired shapes
- 6 cloves of garlic, finely chopped
- 6 cilipadi (or Jalapeño peppers if you can find them)
- 3-4 slices of ginger
- 3-4 stalks of scallion, cut into 3 inches in length
- 2 table spoon cooking oil
- 1 table spoon of butter (optional)
first you fry, then you stew, it’s that simple!
Here’s the steps:
- heat up frying pan with cooking oil in medium heat, then fry onion, garlic, ginger, chili, and pork belly for 2-3 minutes
- add kimchi, continue frying for another 2-3 minutes
- add half a liter of water, add miso paste, stew for 20 minutes
- add tofu and scallions 2-3 minutes before serving
Haze and Cendawan enjoying dinner, I think it’s spicy? hehe
For those who doesn’t prefer pork (the horror!), you can make this dish with chicken or beef too. For those who loves more vegetables, you can also add radish when you start stewing.