Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Tag / tofu

Some of you who has been following this site for a while know that I have a certain soft spot for coagulated pork blood, pork kidney, and bitter gourd, so when I found out that there’s a stall that happens to offer all these ingredients in one dish, I just had to try it.

The said stall is the appropriately named Bitter Gourd Soup with Rice/Mee, located at the right side of the popular food court if you’re going in from the main entrance. of Taman Megah Ming Tien

Bitter Gourd with mixed pork soup stall at Ming Tien food court
Bitter Gourd with mixed pork soup stall at Ming Tien food court

The formula here is pretty simple, choose from the various (mostly) pork ingredients and the operator will boil them together with bitter gourd soup, you can then consume your loot with rice or your choice of noodle.

Among the ingredients to choose from are intestine, coagulated blood, pork slices, fried pork skin, kidney, liver, fuchuk (soya skin), tofu, meat balls, fish balls, and fish cakes.

you can have it with rice or various types of noodle
you can have it with rice or various types of noodle

I usually gets a bit carried away when ordering from here. My typical bowl of bitter gourd soup includes at least blood, kidney, tofu, meat, pork skin, and sometimes more. You should always attack the kidney/liver first as they may tend to get overcooked if being left too long. I would like the coagulated blood here to be slightly softer, but that’s just nitpicking.

I love it, all the essential nutrients and satisfaction for my blood thirstiness
I love it, all the essential nutrients and satisfaction for my blood thirstiness

A bowl of bitter gourd soup here goes from just above RM 6 to over RM 10 depending on what you put inside. Worth it? Yes!

The stall operates till pretty late at night.

map to ming tien food court

Address:
Ming Tien Hawker Center
Jalan SS24/8, Taman Megah,
Petaling Jaya, Selangor

GPS: 3.114334, 101.611658

A few weeks ago we decided to have a little “not very surprised” birthday party dinner for Suan, one of the pioneer of Malaysian blogsphere, who also happens to be one of my dearest friends.

Since she’s been the yakitori sort of phase, we decided that Maruhi Sakaba at Taman Desa would make a good venue for this purpose. It turned out to be an excellent choice.

Maruhi Sakaba at Taman Desa, they could use a better signboard
Maruhi Sakaba at Taman Desa, they could use a better signboard

Getting to Maruhi Sakaba isn’t a problem, but identifying the exact shop lot proved to be a bit of a challenge. For some strange reasons, the owner decided that a Kanji signboard designed for ants would be sufficient. Nonetheless, if you walk towards the center of the shop lots (Faber Plaza) from Public Bank at the corner, you won’t miss it.

Interestingly, the “Japanese BBQ” at Taman Desa is situated just behind at the alleyway of Maruhi Sakaba.

chicken sashimi, baby intestine carpaccio, organ meat stew
chicken sashimi, baby intestine carpaccio, organ meat stew

There are two menus at Maruhi Sakaba, the laminated version showcase over two dozen dishes, while another portable white-board menu gives you an additional 15-18 dishes that aren’t as “permanent”.

We ended up ordering over 3 quarters of what they offer.

Lets start with the non-grilled items. Chicken sashimi (RM 15) is something that we haven’t tried before, it tasted a bit like tuna carpaccio with a slightly more chicken taste, not particularly impressive but rather interesting for a first timer. Baby intestine carpaccio (RM 10) was crunchy and rich, goes well with beer. Then there’s the organ meat stew (RM 10), with the broth so sweet we just had to order a few more bowls, you need to order this if you’re there.

pan fried egg on rice, grilled pork rice, and cold appetizers
pan fried egg on rice, grilled pork rice, and cold appetizers 

For those who want to fill up their stomach quicker, there are rice dishes such as the medamayaki (fried egg on rice, RM 7) or yakibula don (grilled pork & vege on rice, RM 20), both versions were pretty tasty according to those who ordered.

There are also some vegetarian appetizers here, including tofu and wakame salad, (RM 8), pickled cucumber (RM 5), Hiyashi tomato (RM 5), and shio cabbage (RM 5). I recommend not having these as appetizers but use these dishes as refreshers for your tongue in between the yakitori sticks that tends to be a bit more oily and savory.

chicken, pork, mushroom, tomato, okra, and even brinjal yakitori
chicken, pork, mushroom, tomato, okra, and even brinjal yakitori

Then the question is, how are the yakitoris?

Well, for the most part, they are pretty darn good. Prices per stick ranges from about RM 3 to RM 5, and service was rather fast. We never had to wait for more than 10-15 minutes for our dishes to come, so ordering in the middle of eating won’t really interrupt the “flow” at all.

I liked their chicken wings, chicken skin, and pork belly sticks, and also particularly happy that they have quite a few choices of vegetable yakitori as well. The brinjal and lady’s fingers were quite awesome too.

we sure had a great time at Maruhi Sakaba
we sure had a great time at Maruhi Sakaba, it was Suan’s birthday!

Maruhi Sakaba also serves a few types of Japanese beer and sake.

Of course, this place is not without flaws, for one, it would be great if there’s air conditioning and maybe better chairs. But for the price and quality of food and services, we’re not going to complain much. Filling up our belly with plenty of meat and a few glasses of beer totaled up to RM 40-50 per pax. Would go again.

map to Maruhi Sakaba at Taman Desa

Address:
Maruhi Sakaba
6A, Faber Plaza,
Jalan Desa Jaya,
Taman Desa, Kuala Lumpur
GPS: 3.102578, 101.682947
Hours 6 pm-11 pm daily, closed on Mondays

A couple weeks ago I was invited to participate in a little promotional shooting for Oriental Daily with Ernest Chong (张顺源) on NTV7 Foodie Blogger (愛食客) TV program. The TV show was actually shot earlier and yours truly was featured in the Klang Valley segment which will be aired in a few weeks time on NTV7 Thursday night 10 pm.

Anyway, that explained why I ended up in Connaught Pasar Malam, a place I don’t often go, but glad that I did cos we got to try this pretty awesome smelly tofu (臭豆腐)!

smelly tofu truck at Taman Connaught Pasar Malam
smelly tofu truck at Taman Connaught Pasar Malam

The smelly tofu truck is usually parked at the end of the long stretch of pasar malam at Taman Connaught closest to McDonald’s, or more specifically, on Jalan Pantas. This is rather convenient since you don’t need to navigate through 5,000 people just to get to it.

we got our hands on preparing the smelly tofu too
we got our hands on preparing the smelly tofu too

The process of making smelly tofu starts with fermentation using tofu, fresh amaranth vegetable(苋菜)and brine (卤水) . The fermented tofu is then cut and deep fried with vegetable oil. If you prefer to have it with more pungent taste, you can request the tofu to be fried as a whole.

smelly tofu with chili sauce and "sauerkraut"
smelly tofu with chili sauce and “sauerkraut”

The smelly tofu is priced at RM 3.30 for four pieces and served with a sort of home made sauerkraut (but fresher) and chilli sauce on top. The flavor isn’t overly intense and I find myself really enjoying it!

The last I had stinky tofu was actually in Hong Kong, and I like this version more. If you happen to be at Taman Connaught Pasar Malam, check it out!

map to Taman Connaught Pasar Malam

Chou Wei Xiang Tou stall is located at Connaught only on Wednesdays, their other location is as follow:

  • Monday – Serdang pasar malam
  • Wednesday – Connaught pasar malam
  • Friday – Leisure Mall (Taman Segar), The USJ 19 City Mall
  • Saturday – Setia Alam, The USJ 19 City Mall, Taman Midah near Shell
  • Sunday – Taman Muda, The USJ 19 City Mall

Address:
Chou Wei Xiang Tou
Taman Connaught Pasar Malam
Connaught Highway & Jalan Pantas
Cheras, Selangor
GPS: 3.081564, 101.734068
Tel: 012-359 2895 (Mr. Koh Lian Ying)
Hours: Every Wednesday Evening

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

mentalist Zlwin Chew. performing thurs-sun

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

I don’t often venture out to Jinjang, in fact, Jinjang is sort of a place we always joked about as a “kampung” within KL. Whenever we see a particularly  badly dressed young female, we’d say that she must be from Jinjang.

But like many older part of the Klang Valley settlements, Jinjang, and the whole Kpong area, spots some pretty good old school eateries, and Restoran Seafood Ho Kee is one of them.

Restoran Seafood Ho Kee, Jinjang
Restoran Seafood Ho Kee, Jinjang

We were brought here by Haze’s aunt, a lady who is well versed with good old fashion Chinese food around the city, often with very reasonable pricing too. She was also the one who introduced us the equally good Zhen Liew Siang restaurant at Sentul.

Ho Kee is located at a row of shop lot on Jalan 1/32 at Jinjang, which is just off Jalan Kepong. The restaurant has a pretty simple set up, with plastic chairs, wooden tables, and plastic liners. Surprisingly, it is also air conditioned and smoke free.

sambal fish, kolo yok (pork)
sambal fish, kulou yok (pork)

One of the speciality dishes here is their sambal fish, with tilapia coated in generous amount of sambal all wrapped up in aluminium foil. The whole concoction is then lit up with a bit of alcohol when serving, probably a bit gimmicky and unnecessary. That doesn’t matter tho, cos the fish was very delicious with the potent sambal, and goes superbly with steamed rice.

The kulou yok (sweet and sour pork) here is definitely one of the bests I’ve had anywhere, we ended up ordering an extra serving. Crispy yet juicy pork with those savoury tomato sauce, yummy!

steamed ginger chicken, seafood tofu, pork belly with salted fish
steamed ginger chicken, Japanese tofu with egg, pork belly with salted fish

Another dish on my must-order list would be their steamed kampung chicken with ginger. This version is as good as the one we had at Bukit Tinggi’s Loong Sing restaurant, the minced ginger will surely open up your sinus, in a good way.

Pork belly with salted fish is worthy worthy dish, but one that is perhaps not the best I had, for a better version, try Lucky Loke at PJ SS3.

The Japanese tofu with egg provided a welcoming change in taste, a more moderate note to balance out the stronger tasting dishes.

fried cuttle fish with dried red chilli
fried cuttle fish with dried red chilli

Ho Kee also offers one of the rarer dishes out there – fried cuttle fish with dried chili (in Cantonese “si jiu chau yau”, also means getting fired from work). The cuttle fish perfectly cooked, fresh tasting and crunchy while not being rubbery, the flavour of dried chilli and ginger permeated in the seafood, making a uber delicious choice.

If you want a good old fashion Chinese cuisine and don’t mind a bit of a wait (It was some 45 minutes for us), give Ho Kee a try. The owner/operator/chef cooks every dish, ensuring quality though sacrificing time. Pricing is rather reasonable as well, I believe it was less than RM 20 per pax.

map to Ho Kee seafood restaurant at Jingjang

Address:
Hoi Kee Seafood Restaurant
Jalan 1/32, Taman Jinjang Baru,
Jinjang, 52000, Kuala Lumpur
GPS3.20814, 101.65765