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    September 20, 2011

    KY eats – Huen Kee claypot chicken rice

    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!
    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
    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
    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.

    map to Huen Kee claypot chicken rice

    Address:
    Huen Kee claypot chicken rice
    59, Ground Floor,
    Jalan Yew, Pudu,
    Kuala Lumpur,
    Wilayah Persekutuan 55100
    GPS: 3.13392, 101.71664
    Tel: 03-9200 1603

    August 18, 2011

    KY eats – Peter Curry Fish Head at Setapak

    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
    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
    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
    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
    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.

    map to Peter Curry Fish Head at Setapak

    Address:
    Peter Curry Fish Head
    12 Jalan Angsana
    Taman P Ramlee,
    Setapak 53000 Kuala Lumpur
    GPS: 3.19243, 101.70823
    Tel: 03-4021 5809

    Samsung Galaxy Tab 10.1 Celcom

    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

    filed under Eats, KL City, KL Others
    March 23, 2011

    KY cooks – Kimchi Jiggae (Kimchi Soup recipe)

    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 :D

    glorious bowl of Kimchi Jiggae
    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
    ingredients for kimchi jiggae, minus the pork here

    Ingredients:

    • 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!
    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
    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.

    Happy cooking!

    filed under Cooks, Pork, Vegetable
    April 4, 2007

    KY eats – Herbal Roast Duck at Restaurant Hoppy (好比药材烧腊), SS2

    I have drove past Restaurant Hoppy with the recognizable giant roast duck “statue” at SS2 many times, but for various reasons (eg: several of the noobs do not eat duck), I have never had a chance to try it until last weekend. This is despite the fact that I actually do love to eat duck, as evident from postings on Fatty Duck, Sunrise, Loong Foong, and the PJ State Loh Ngap.

    Herbal Roast Duck at Restaurant Hoppy (好比药材烧腊)
    herbal roast duck, tofu, and steamed soup

    For the two of us, I ordered a bottom quarter (thighs and drumstick portion) Tang Gui (当归) roast duck, a tofu dish, and a steamed soup. The other types of herbal roast duck includes Ginseng (泡参) and Shin Chuan (十全) style. I know Tang Gui is supposed to be a female’s herb, but that’s the only type left when I was there, so be it.

    To be fair, the skin of their roast duck, while very good, is not as crispy as Loong Foong. However, the unique herbal taste more than make up for this short coming. The duck meat actually tastes strongly of the herbs, and the gravy was very strong too. I must say that this is not for those who dislike the Chinese medicinal herb tastes, but I absolutely love it. The tofu and soup, while not exceptional, were pretty decent as well.

    Herbal Roast Duck at Restaurant Hoppy (好比药材烧腊)
    no frill but comfortable set up

    The meal for two came to around RM 25 for two. That is including the 5% government tax and the curious 2% service charge. This is still very good value for the rather unique roast duck and some pretty good side dishes. The restaurant also offers other dishes commonly found in many Chinese restaurants, such as seafood, vegetables, poultry dishes, and so forth. You can actually bring friends who aren’t into eating ducks there.

    map to Herbal Roast Duck at Restaurant Hoppy (好比药材烧腊) at PJ SS2
    Restaurant Hoppy is situated at SS2

    This restaurant, is in fact, not the only branch. There are branches of Restaurant Hoppy in PJS 8/5, Sunway, and Jalan Desa 2/1 at Kepong.

    Address:
    Restaurant Hoppy (SS2 Sdn Bhd)
    40, Jalan SS2/66,
    47300 Petaling Jaya

    GPS:
    3.119471, 101.620429
    Tel:
    03-7877 9729

    filed under Eats, PJ area, SS2 SS3 SS4
    February 21, 2007

    KY cooks – lala miso soup (CNY reunion dinner)

    It’s been the second year in the running that I get myself busy and cook the Chinese New Year reunion dinner for my family. It is quite a bit of work compared to pigging ourselves out at some fancy restaurant, but I don’t get many chances of cooking for the family, so why not?

    Rinnai gas stove
    gone with the old, in with the new!

    Since my cheap old twin stove has rusted till the point of no return, I decided to get something more hardcore for the kitchen. After scouring around the few electrical appliances stores, I finally get my hands on this hardcore industrial strength Rinnai stove, made in Japan. This baby has a flame thrower ignition sequence, and come complete with thick metal stand that will last me decades. It was RM 185 well spent.

    Miso Lala soup

    My first dish is the miso soup with Lala (clam).

    Ingredients:

    • a packet of Lala
    • some garlic
    • miso paste (or instant miso soup, since I couldn’t find miso paste at Cold Storage)
    • a tube of Japanese tofu
    • spring onion

    Steps:

    • clean the Lalas throughly
    • mince some garlic and boil them with the Lala
    • add miso paste
    • add the sliced tofu
    • add some chopped spring onion just before serving

    Simple isn’t it? Of course, this is only the first of four dishes that I prepared for the night. A little bit of Japanese taste to the traditional Chinese occasion. I’ll blog about the other 3 dishes: Hong Kong Kailan with roasted pork, steamed pomphret, and beef with broccoli in the next few posts.

    Gong Xi Fa Chai to you too!

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    filed under Cooks
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