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Tag / herbal-soup

Steamboat places are aplenty all over Klang Valley, so when it comes to picking one out for dinner during rainy days, it can be a little challenging. The rule of thumb for most people is that the place must be busy, for me, I usually rely on recommendations from friends instead, which was how I got to Dian Huo Xin Wo Steamboat at Kelana Jaya a couple weeks ago.

Edit 2017: This place has moved to a new location, address below

dian huo xin wo steamboat, Kelana Jaya
dian huo xin wo steamboat, Kelana Jaya

This steamboat restaurant is a little bit different from others when it comes to the interior decoration. At first glance, the place looks like a hipster cafe with old typewriter, TV, charcoal iron, and all those sort of memorabilias from yesteryears. Look closer, and you’ll find the built in stove in every table.

decent selection with good choice of soup base
decent selection with good choice of soup base

Instead of electric stove or steamboat pot utilized at some places such as Bone & Pot, Dian Huo Xin Wo opts for the traditional gas stove, which I prefer as it is a lot more responsive. Their solution is by placing a gas tank right under each table, I’m not entirely sure if this is the safest manner, but it works pretty well.

For a smallish shop, the menu is pretty comprehensive. There’s more than enough different fish balls (even one with quail eggs inside), meatballs, sliced meat, innards, vegetables, and starters (try the salmon skin) to go around. The “balls” are self-made and pretty good in size, which we enjoyed.

there's even black chicken in the soup
there’s even black chicken in the soup

You’re allowed to choose up to two different soup base for a single pot. We tried the herbal black chicken soup and their signature soup, both broth were plenty flavorful in itself, and of course, refillable whenever running low. There’s also tomyam soup if you fancy something spicy, though I usually prefer sticking with traditional soup base for steamboat.

Condiments in this place doesn’t impress much, there’s 3 different types of chili paste, and you can ask for chili padi, but that’s about it, no fancy fermented beancurd or fried shallot oil, but they are, I guess, sufficient.

The meal came to be about RM 40+ per person, which is in line with most quality air conditioned steamboat meals.

map to dian huo xin wo steamboat, kelana jaya

 

Address:
Dian Huo Xin Wo Steamboat
19, Jalan SS4D/2,
47301 Petaling Jaya, Selangor

Ground Floor @ The Grand@Kelana SS6/2,
Lorong Damansara Lagenda,
Damansara Lagenda, 47301 Petaling Jaya
GPS3.113118, 101.599657 3.101798, 101.598425
Tel: 03-7887 4557 / 012-296 3886
Hours: 5pm to 11pm daily

My first experience having non-claypot bak kut teh was actually at the Mo Sang Kor branch at Taman Berkeley almost 3 years ago. It was quite an experience.

Fast forward to June 2015, just a few weeks before we move to Shah Alam and in the midst of house renovation, I thought I should try the original Mo Sang Kor bak kut teh shop, as part of my aim to try as many different bak kut teh restaurants in Klang as I possibly can.

Update 2019: this branch has since closed.

Mo Sang Kor bak kut teh at Pandamaran, Klang
Mo Sang Kor bak kut teh at Pandamaran, Klang

Located at Jalan Chan Ah Choo, Pandamaran. The restaurant is no different from many other bak kut teh shops littered along the same road – semi open concept with basic plastic tables & chairs as well as kettle with boiling hot water for your tea.

Been too long! Original Mo Sang Kor at Pandamaran, manned by the sister at night, the brother in the morning and the other brother at Taman Berkeley. Happy now 😚👌😚👌 #kyeats #bakkutteh #klang #pork #nonhalal #instavideo

A post shared by KY (@kyspeaks) on

As usual, you can bring your own tea leaves (like all proper Klang people), or asks for house supplied tea that usually comes in a few varieties.

"kah wan" and "tua kut" bak kut teh
“kah wan” and “tua kut” bak kut teh

For the two of us, we ordered a portion of “tua kut” (big bone), “kah wan” (fatty meat near leg), and a bowl of pork intestine.

The taste was pretty much spot on and actually identical to the version at Taman Berkeley. It had a strong herbal taste with a very slight bitter after taste which I like. Like most Klang bkt, the pork was boiled to perfection and so soft you can peel them off the bone with a spoon.

Most importantly, don’t let the garlic goes to waste either, they are absolutely beautiful.

if you want a good bowl of bak kut teh, go to Klang
if you want a good bowl of bak kut teh, go to Klang

Compared to Ah Her bak kut teh (one of our favorites), the soup is slightly less thick but has a stronger herbal taste. I like them both.

map to Mo Sang Kor bak kut teh, Pandamaran

Address:
Mo Sang Kor Bak Kut Teh
145, Jalan Chan Ah Choo,
Pandamaran, Klang,
Selangor
GPS: 3.009651, 101.417366
Tel: 012-904 2421
Hours: 6am – 12pm, 5pm – 10pm

Since taking over vacant possession of our new home in Shah Alam, we’ve been spending quite a bit of time inspecting defects and monitoring the construction of koi pond version 2.

With the new place just a stone’s throw away from Klang toll, we’ve started exploring the eateries nearby, such as the few rows of old school restaurants and kopitiam at Taman Berkeley, an area that’s already a favorite among the locals.

Number One Claypot Rice, Taman Berkeley
Number One Claypot Rice, Taman Berkeley

When trying out a new place, the rule of thumb is just stick with the most popular option. In a kopitiam, the most popular stall, and in a makan area like Berkeley, the restaurant that’s most packed.

Going with this rule brought us to Number One Claypot Rice, a restaurant that isn’t really overly humble on their claim.

claypot chicken rice cooked from scratch
claypot chicken rice cooked from scratch

Like most claypot chicken rice places, the rice is cooked from scratch claypots of two sizes. A single portion is priced at RM 7, and bigger, double person portion at RM 14. If there’s 5 of you, 2 big and 1 small, you do the math, it’s pretty simple.

In the pot you get plenty of bite size chicken, chunks of lap cheong (Chinese wax sausage), and a small amount of salted fish.

I find the rice and chicken pretty much spot on, with the sausage having slightly tougher skin that I’d like, and the salted fish, well, is something that I’ll need to ask for extra the next time around (you can do that for extra RM 2). The crispy bits of charred rice are there for those who love it that way.

chicken soup in coconut, braised vegetable
chicken soup in coconut, braised vegetable

To compliment the claypot chicken rice, we also ordered the coconut chicken soup (RM  7) and a side of braised vegetable (RM 5), there’s also option of herbal chicken soup, vegetable soup, or pork tripe soup (would be better I think!) to go around as well.

Everything came to be about RM 30 for the two of us, and the serving was certainly more than enough. Would go back again.

map to Number One claypot rice, Taman Berkeley, Klang

Address:
Number One Claypot Rice
Jalan Lang & Jalan Bangau (corner shop)
Taman Berkeley,
41500 Klang, Selangor
GPS: 3.059943, 101.463137
Hours: Open for dinner, closed to Tuesday

I first came across a dish similar to this at Restaurant City Star at Dataran Prima, and what initially caught my attention was the Chinese name of the dish “肥水不流别人田”, which literally translate to “fertilized water doesn’t flow to other people’s farm“.  It was basically steamed prawns atop of “tongfun” soup.

raw seafood with herbal soup
raw seafood with herbal soup

A couple weeks ago, my ex-colleague Kelvin reminded me of this dish again when he tried it at a restaurant, and so I thought to myself, why not make it at home? It is after all just steamed seafood with herbal soup, can’t be difficult.

So I did, and here’s the recipe you can try out. Feel free to substitute the seafood to your choice, and for that matter, different soup will work too.

steam the seafood for 15 minutes, add green vegetables in the last 3 mins
steam the seafood for 15 minutes, add green vegetables in the last 3 mins

Ingredients (seafood):

  • 2 big prawns
  • 2 medium size squid (clean properly)
  • clams
  • 1 crab (cut into halves)

Ingredients (soup):

  • herbs (you can get them in packets)
  • chicken carcass (or pork bones)
  • mushroom & vegetable

and... enjoy your dinner!
and… enjoy your dinner – steamed seafood with herbal soup

Cooking instructions:

  • boil the herbs and chicken carcass for at least half an hour to one hour
  • place fresh seafood on top and use the same soup to steam it for 15 minutes
  • add vegetable to soup and boil for another 2-3 minutes
  • ready to eat!

Yeap, it’s that simple. What you’ll get is herbal soup that has enhanced seafood flavor, and steamed seafood that has a bit of herbal taste to it. I really liked the combination and will be looking to do more of this!

It’s the weekends, start cooking!

P/S: I didn’t clean one of the squid’s ink sacks properly hence the slightly darker shade of soup, but that didn’t stop me from eating everything! Also, thanks to Joyceanne for the giant prawns.

Ahhh, bak kut teh, one of my favorite Malaysian foods, so much so that there’s a category on this blog for it. Last weekends I had the privilege of having two bak kut teh brunch in a row, and the second one was this place that I haven’t been before, an old school establishment by the name of Restoran Chow Kiat, at Klang of course.

Chow Kiat bak kut teh at Klang, can't get any more old school than this
Chow Kiat bak kut teh at Klang, can’t get any more old school than this

We met at Ken Rimba (more on that in upcoming post) on Sunday morning and Sam Tan, the executive director of KEN Holding Bhd brought us here to share one of his favorite bak kut teh outlets.

It was only 9:30 am and the place was packed. According to Sam, by 10:30 am or so, some of the better cuts would be unavailable already. While the premise sells bak kut teh in the morning as well as at night, they are run by different operators. The morning session that we tried is said to be the more superior.

steaming pot of bak kut teh, I was sold when I saw this
steaming pot of bak kut teh, I was sold when I saw this

The bak kut teh here is as old school as they come.

There’s no clay pot, no vegetable, no pepper soup, extra mushroom, or any of those other options that purists tend to label as “gimmicks”. Just pure unadulterated bowls of pork (or chicken legs, the little known ingredients in Klang bak kut teh) with just enough of those thick herbal soup.

The only non meat dish you can order is yao char kuay, and to be honest it is pretty average here.

choose your favorite part, finish your bowl of meat, or share with friends
choose your favorite part, finish your bowl of meat, or share with friends

The meat and soup tho, was excellent!

Pork cooked to perfection and so soft you can pry it off the bones just by using your spoon, and the fats? Oh my, they are so flavorful it’s a sin not to have. The soup is thick, packed with herbal goodness, and unlike the similarly styled (and equally delicious) Mo Sang Kor bak kut teh, you can ask for extra soup.


KY, Cheesie, Kampung Boy & City Gal

Choices of meat includes ribs, big bone, small bones, “kawan” (this with plenty of fats, super delicious), stomach, intestine, lean meat, and more. If you love bak kut teh, this is definitely one place to check out. Prices are similar to other establishments around the area.

location map of Chow Kiat bak kut teh, Klang

Address:
Restoran Chow Kiat
Jalan Kapar, Kawasan 18,
41400 Klang, Selangor

GPS: 3.05049, 101.448263