Pork trotter vinegar is one of my favorite old school Chinese dishes, and can’t believe it took me a whole year after lock down to start cooking it. I mean, you don’t have to be a lady in confinement to have an excuse to enjoy it, right?
It’s so simple to make as well. All you need are – pork trotter, black vinegar (get the premixed one), sesame oil, and ginger. That is all, and with pressure cooker, making this is super fast too.
The result was excellent and as good as any I’ve tried, the fat and skin so tender. I take zero credit for how well this turns out as the key ingredient was the excellent black vinegar itself. Try it!
P/S: if you don’t have a pressure cooker, simmer in low heat for up to 3 hours.
Chicken rice must be the one of the most commonly consumed lunch among folks in Malaysia, you can find a stall offering this dish in probably over 50% of kopitiam in the country. After all, you get a good combination of protein, some fat, vege (cucumber counts, right?), and carb all in one seating, and usually at a rather reasonable price, what’s not to like?
Anyway, today, we’re looking at one of the most popular chicken rice stalls in Taman Bukit Maluri, as introduced to us by Yee Hou after our Saturday long run session at Desa Park City.
The stall in question is called Fook Loong Chicken Rice, located at Restoran M-TWO, just behind the morning market at Taman Bukit Maluri. The place does get busy during lunch time, but they are quite a big operation and usually wait time isn’t too much of an issue.
For the four of us, we ordered an entire roast chicken (yah, perhaps too much), a medium portion of roast pork, and a small portion of chasiu to go with rice for lunch.
It didn’t take long for our meat and rice to be served, the soup followed a couple minutes later.
The roast chicken here is chunky and packing! They’re probably twice the size of your typical KFC equivalent, meat was juicy and skin in the texture that doesn’t disappoint. As far as roast chicken goes, these are pretty decent.
The roast pork was pretty good as well, skin’s crispy, meat quite tender, but those fatty bits could perhaps be even softer than they are. Their chasiu though, to me, was the highlight of the meal. They’re one of the best chasiu anywhere with super soft fats and charred, caramelized outer layer, simply fantastic. Wish we’d ordered more of those.
The meal cost us RM 71 overall, a pretty decent value for KL standard, and definitely worthy of a try.
Several weeks ago when I was trying to look for a particular unique dish in Klang (another story another time), we chanced upon this mysterious looking restaurant by the name of Restoran SM on Jalan Goh Hock Huat (fun fact, in Hokkien both Hock and Huat can be the same word). Since the adventurous spirit was with me, I decided to give it a peek.
As it turns out, Restoran SM is a rather old school yong tau foo outlet famous among the locals in Klang. In fact, the restaurant used to be located along Jalan Kapar before moving to this new location, which is actually the road parallel to the old location, perhaps just a stone’s throw away via bird eye’s view, if you have a really strong arm.
Ordering process here is similar to many other YTF places, there’s a ordering form that doubles as the menu, you’d simply note down the items you wish to have and pass it to the friendly server.
There are two types of yong tau foo, as usual, deep fried, and soup based. Additionally, you can also order noodle and chee cheong fun.
The service is usually pretty quick, and everything would be piping hot when served. Both fried and soup version tasted top notch with their super soft and tender filing that carries a flavor that’s not overly imposing. The seaweed yong tau foo is one of their specialty that you should try here.
And for those who loves Penang style chee cheong fun, order a plate too, you won’t be disappointed.
SM Yong Tau Foo
72-74, Jalan Goh Hock Huat,
Kawasan 18, 41400 Klang, Selangor
GPS: 3.0544391, 101.444897
Hours: 8am to 5pm
Growing up in Penang and having spent much of my time in PJ, I must confess that I’ve never had lontong until very recently.
For those who are like me not too long ago, lontong is a dish originated from Indonesia and can also be found in Johor/Singapore, mainly made with nasi impit (similar to ketupat) and served with coconut milk based soup with a few other ingredients.
While not very common in Klang Valley, if you look hard enough, there are quite a few places that offers lontong as well. One of the more popular ones being Lontong Klang. Originated from Klang, they have expanded to neighboring areas with branches in Shah Alam as well. My experience is at the branch in Seksyen 7.
Lontong Klang serves lontong (well duh..), as well as nasi lemak. We’ve tried both the lontong and nasi lemak there, and for my money, I’ll stick with lontong.
The process is simple, line up and get to the stall area, ask for your dish – lontong biasa (RM 5), or with sotong, special, special sotong, ayam, or ayam sotong. I usually have mine with sotong (RM 6.50).
The lontong comes with nasi impit that’s properly soft, a small bergedil, some cabbage, half a half boiled egg, tofu, tempe, and even some serunding. All these of coures, is drench in a santan base broth that is quite fragrant in itself.
Each ingredient here are quite tasty in itself, but the combination of them all really made the dish. I enjoyed it quite a lot and will be looking out to try other places that offer this dish.
A few days ago my cravings for Thai food suddenly hits, and since we’re not out of this whole Covid-19 wood work just yet, I was giving myself some dining criteria – somewhere that’s not crowded and somewhat open air. A bit of Google-fu later, we found ourselves at this relatively new Thai restaurant in Bandar Baru Klang by the name of Baan Korat.
Baan Korat is operated by a couple, with the chef (the wife) being a Thai. Just by that alone you know you’d be getting an authentic experience, right?
Well, luckily, yes!
The restaurant offers Thai steamboat, as well as a selected number of mainly street dishes to go with steamed rice (see menu below). The ambiance is not unlike those shops you find in Hatyai.
For the two of us, we ordered a bowl of tomyam seafood (RM 13.90), a Baan Korat special (RM 13.90), a couple moo ping (pork skewer, RM 3 each), and a serving of their Thai fish cake (RM 10). I had originally wanted grill cockles (RM 13) or grilled stuffed squid (RM 15) but unfortunately those were not available during our visit.
As for how the food tastes, well, the two soup dishes were top notch. The tomyam was full of flavor without having to be super spicy. The Baan Korat special has a pork broth that carries a strong hint of crushed peanut taste to it, and laden with seafood, egg, as well as minced pork. I thought it was quite delicious as well.
As for the two side dishes, I’d say moo ping is a must order for the fans of pork, and those fish cakes .. well, probably best be skipped even if you’re a fan of fish cake, or especially if you are one..
Overall though, this is shaping up to be one of those places I would definitely love going again. Happy food hunt and stay safe!