Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012

Sunday, 31 August 2008

Merdeka Open House 2008: Mee and My Malaysia Round Up

UPDATED 2 Sept 2008 12:08PM for another entry. If I've missed out your entry please let me know ASAP as I may not have received your submission email.

UPDATED 1 Sept 2008 11:05am for missing out Tummythoz's entry. Thousands of apologies.

UPDATED 3:44pm for late entries (below my noodle)


Before we start, shall we pay respect to our country by singing the National anthem - Negaraku first?

NEGARAKU

Negaraku
Tanah tumpahnya darahku
Raykat hidup
Bersatu dan maju
Rahmat bahagia
Tuhan kurniakan
Raja kita
Selamat bertakhta

Rahmat bahagia
Tuhan kurniakan
Raja kita
Selamat bertakhta

Time really flies! I felt it was like only yesterday that I had hosted the golden jubilee open house where the theme was Muhibbah. The first was three years ago with Recipe Long Forgotten. This year I had about a month to publicise this event with the theme Mee and My Malaysia and I'm so so glad with the responses this time.

Living in Malaysia, we are never short of noodles, be it at hawker centres, restaurants, fine dining or even home. Noodles are popular here and we can find them ranging from bee hoon (rice vermicelli), koay teow (flat rice noodles), mee also known as yellow noodles, mee suah (wheat vermicelli), yee meen (deep fried noodles), fun si or also known as tang hoon (mung bean noodles), fresh egg noodles that are used in wantan mee, and others. Noodles provides us another source of carbs besides rice that accompanies our meal no matter which ethnic we are from. Noodles can be served in broth, creamy laksa, fried, in a claypot, with all sorts of ingredients and condiments - very versatile indeed.

This year, no difference but a lot simpler than the previous two as I did not imposed a story behind the dish, plus there are a lot of gives and takes haha... so let's roll out the dishes ok in no particular order.


I still clearly remember what Kong Kay served last year which errmm generated lots of curiosity. This year, the serving seems to be a lot milder coming from Kuching. Kong Kay made a killer Fried Beehoon with Kou Rou and Cabbage. The combination is great with the bee hoon soaking up the fatty oil of the kou rou (canned braised pork), a sure favourite for pork lovers.







Little Chef of Yau Tuck Sek submitted a Seremban favourite of Ah Yi Loh Shi Fun. This looks quite similar to one of mine but I can bet that this is a whole lot tastier with dried shrimps and a lot of aromatics in the sauce.








Pink Parisian of haveyoueaten.net made a hearty Chinese Rice Wine Chicken with Vermicelli (Ang Chiew Kuay Mee Suah). This rice wine enhanced soup will certainly warm up the tum nicely. I usually emptied my bowl except for the chicken bones heh.






Hailing from Sitiawan, Jessie, the Hijack Queen, made a similar dish to Pink Parisian's but Jessie uses red rice wine instead. This red rice wine is unique to the Foo Chow's community and usually only the Foo Chows would appreciate tucking into red coloured soup like this. I like this a lot cos I'm of Foo Chow origin but the sesat (lost) type *blushing*... heritage all lost when granpa married my Cantonese granma! Go on and check how to cook up Red Wine Mee Suah.





Cooking Momster, SueSue, ate this yummy Mee Bandung Muar at her Malay colleague's Raya Open House and managed to wrestle the recipe from her. However, a healthier spaghetti was used instead of yellow noodles which I allowed for this entry. I have always enjoy a bowl of hearty Mee Bandung but never knew it's quite easy to concoct.






This year, I've gotten PureGlutton to take part, showing us how to make Assam Laksa. Head on to PureGlutton to view the pictorial ingredients. Somehow, this laksa predominantly known as Penang Laksa is well received all over Malaysia. Could it be due to the sourish tang of the broth that made us hungry for more???






Fancy some Claypot Yee Min? Fantabulous option on a cold rainy day to warm up the body. Jin Hooi submitted this all the way from Melbourne, Australia via Smell & Taste Are My Memory.
















My blog buddy from Netherlands, Valisa of Lekker Lekker Lekkerste contributed a lovely Laksa Lemak. With a small baby in tow on top of 2 bigger babies, she spread out 3 days to make this dish! Fret not, you can actually do so within a couple of hours without any interruptions. Thanks Lisa for taking all these pain just so to participate this year. Are you going to cook this for me when you're back?







Bride-to-be, Daphne of More Than Words managed to cook up this Mee Mamak as suggested by the groom-to-be. Mee Mamak seems like a very easy to dish out but trust me, it's not as easy as it looks. Somehow the groom-to-be is very lucky indeed to find his beloved, researching and cooking out this dish that turned out so well even though they're residing in Perth, Australia! Lack of ingredients is NOT an excuse anymore haha...








My fave Ipoh Mali Talak Sombong boy, Jason-da-luscious-lips, balik kampung (went back hometown) just to make his mom to cook something up for this party. She had cooked a Tom Yam Ipoh Hor Fun which I can imagined the broth to be hot and tangy filled with the fragrance of kaffir lime, bunga kantan and lemongrass. Served with smooth and slippery famous Ipoh hor fun (flat rice noodles)... can you feel the slurpiliciousness???








We have another version of Laksa Lemak which is different from Valisa's. Durianberry of The Gastronomic Diary version is also known as Siamese Laksa in Penang. I remember this laksa is totally different from curry laksa in terms of taste. It's slightly tangy and it's rich in santan plus flaked mackerel. The condiments are simpler too. Simple noodle dish but rich in flavour!










We should count our blessings for having access to all sorts of Asian ingredients here. Can you imagine making loh shue fun (rat tail noodles literally) on your own by rolling each and every strand with your palms and fingers??? Well LCOM of Little Corner of Mine did just that! She did enlist her little helper but heh she gave up after a while. Check out the Stir-fry Silver Needle Noodle that she had dished out. They looked exactly like those done up in a restaurant... full of wok hei!





Ken of Food Point of Interest contributed Penang Chicken Soup Lam Mee which is totally different from the lam mee found in Kuala Lumpur. This Penang version has clear broth instead of being dark and starchy. It is served with yellow noodles instead of the thick ones.





I would think this Fried Mee Hoon done up by Lianne of Imbi&Itchy's who has since moved to Germany, a firm favourite amongst Malaysian. We usually see this mee hoon dish appearing virtually at every party held! This mee hoon goes hand-in-hand with curry chicken.




Ooooo we have a submission from Manchester, UK!!! It's from no other than Hazza of A Malaysian Kitchen in Manchester. His Assorted Meat Ho Fun reminds me of wart tarn hor or commonly known as kung fu koay teow (Cantonese fried). Check out his hor fun... looked charred and smoky, just like straight out of a charcoal fire stove.




Gee, I'm so happy that passionfordecor of My Gastronomic Adventure made it this year since her updates has been sparse. I really missed her beautiful stories. This year, she made another Malaysian favourite, Siamese Noodles or more well known as Mee Siam. Well, no doubt the name is Mee Siam, rest assured this dish has been localised. Even the Singaporeans have their version of Mee Siam. I'm not sure about you but I loved my Mee Siam soaked in the piquant sauce.








Coming from North Carolina, United State, we have Kio Chap Kueh Tiaw made by the Kuishinbo~Meow~ - Fish Fish. I've never eaten this and would love to try it one day IF I get to step into Kuching. From the description, I'm already liking it as the gravy is tomato based. It will be very appetising indeed! Any Kuchingite willing to bring me makan (eating) around the meow town?




Originally from Sandakan but now residing in Kuala Lumpur, Jo of Saucing Around, Jo's Deli is serving us my favourite Pan Mee. Her version came with all the proper ingredients for Pan Mee which includes minced meat, black fungus and sayur manis! BTW, it was Jo who came up with this brilliant theme.












Fancy some homemade Chee Cheung Fun (rice rolls)??? HOMEMADE!!! WOW... I really salute Suum Cuique's Kat for painstakingly steaming and rolling her own chee cheung fun roll-by-roll. I guess one would have no choice but have to do this in Abu Dhabi. Check out her blog for the step-by-step pictorial guide.









Next we have Gertrude of My Kitchen Snippet who is now living in Pennsylvania, USA, serving us Minced Meat Noodles. I'm so ashamed of myself haha cos my version of minced meat noodles looked so barren as compared to hers. Her noodles are garnished with omelette, carrots, cucumber, lettuce and spring onions!








Another Malaysian in USA!!! Annie of House of Annie who is married to Nate (pssst he's from Honolulu, Hawaii!!!). Both of them are based in San Jose, California at the moment. Pumpkin Mee with Prawns is Annie's mum recipe. A first for me seeing pumpkin in a noodle dish, must be delish but I can be biased since I love pumpkin.





PureGlutton also submitted another favourite laksa that need no introduction... Curry Laksa that is! This homecooked version has no less ingredients okay including the must have blood cockles. Excuse me please, I need to rush off to Chinatown's Madras Lane for a bowl of Curry Laksa.






And finally my own entry... I'm serving Nyonya Lam Mee which is also known as Nyonya Birthday Noodles which is very apt for this occassion since we're celebrating Malaysia's 51st Independence. I balked at the long list of ingredients but hey... I must conquer my fear of long listed recipes! Anyway, after cooking this, I have to say it is very easy to prepare indeed.






There are a couple of late entries here, well its better late than never. First up, Cokeworld Citizen hauled back fresh kolo mee from Miri and made a Kolo Mee Cantonese style. I loved the bouncy texture of kolo mee and I can never get enough of them. Yums!






Gosh, you guys should check out Mark's family noodle!!! Mark's Makan tai kor :p made a simple delish noodles outta dried instant noodles, canned sambal ikan bilis and sauces and aptly named it Tham Mee. Simple yet so delicious with the topping of the half-boiled egg.





I like what Tummythoz of Tummy Thoughts is serving... Non-Fried Bee Hoon, easy peasy. Just cook the liquid and stir in the bee hoon and ingredients. Sounds like kerabu bee hoon huh? Must have tasted great with the sambal udang kering yumyum!













I loved small packets of mee siam wrapped in banana leaf as the leaf somehow impart a nice fragrant to the mee hoon. I'm glad to see Family First served Mee Siam on a banana leaf which I'm sure worked as well. Check out this version of mee siam which is so simple that I will try some day. Family First served this mee siam with a side of mutton curry.

I would like to thank you to all the participants for making this year's open house possible. Also to Jo of Saucing Around for the fantastic theme. So enjoy drooling over these noodles and pray we shall have another virtual party next year!

Till then... Selamat Hari Merdeka to all.


p.s.: Sorry if the alignment is all jumbled up, html codes are very Greek to me :p

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Friday, 29 August 2008

Mee and My Malaysia: Nyonya Birthday Noodles (Lam Mee)

I never knew that it's this tough to pick my choice of dish for this year's Merdeka Open House. It's just noodles for pete's sake and looking back at my posts, I've dozens of them but what's so difficult? Sighhhh...

Being a Virgoan, something simple might not be as simple as one thinks. Virgoans are perfectionists and I have THREE of them at home, four if my mom is included. Things can get ugly and complicated with two Virgoans around but imagine having more than that? Enough said hehehe... this Virgoan must come out with something apt to suit the occasion. So what is better than serving up a Birthday noodles!

In my family, my mom used to cook for us mee suah soup with two hard boiled eggs on our birthdays. I was thinking along that line but seriously mee suah soup is just too plain and simple to celebrate someone's 51st birthday. It has to be something elaborate, something more fanciful, something grand which got me digging out my dusty local cookbooks for ideas.

I found this birthday noodles... the Nyonya's version in Nyonya Flavours and I read on. I chucked the book aside after seeing the long list of ingredients (yeah I have that kinda phobia *chuckles*) and continue looking thru other books. Somehow, I got back to Nyonya Flavours and reread the ingredients and methods. Hmmm doesn't seems that complicated... and that was how I got on and made this noodle dish. Best part was I made this on my boiboi's lunar calendar birthday, thank goodness he liked it. I hope you'll too...

Nyonya Birthday Noodles

Nyonya Birthday Noodles (Nyonya Lam Mee)

300g medium-sized prawns
1 tbsp cooking oil

1.5 litres water
1 chicken carcass
250g belly pork
1 tsp salt
1/8 tsp pepper
1 tbsp cornflour

1 tbsp cooking oil
3 cloves garlic, minced
1 tbsp light soy sauce
1/8 tsp pepper

Shallot oil & crisps:
150 ml cooking oil
150g shallots, sliced lengthwise

50g chives, cut into 3 cm lengths
200g bean sprouts, tailed
600g yellow noodles

Garnishing:
2 eggs
1-2 drops pink colouring
2 red chillies, halved, seeded and cut diagonally
50g spring onion, sliced finely
50g coriander

Sambal Sauce:
6 tbsp sambal belacan
3 limau kasturi, halved

Method:
1. Shell and devein prawns, keeping the tails. Set the prawns aside for later use.

2. In a saucepan, saute the prawn shells in 1 tbsp oil until aromatic, about 5 mins. Transfer this to a stock pot with the water. Bring to boil and add chicken carcass and belly pork. Allow to boil 2-3 mins.

3. Dish out the semi-cooked belly pork, cool and slice into thin strips, set aside.

4. Lower heat and simmer stock for half and hour. Strain the stock and return to pot. Season to taste with salt and pepper. Mix cornflour with a little water before adding to the stock to thicken it slightly. Turn off heat and set aside.

5. Add 1 tbsp oil in the wok and saute the garlic until aromatic. Add in prawns and sliced pork. Stir-fry for 1 min and season lightly with soy sauce and pepper. Remove and set aside.

6. Heat up oil in the wok and fry the shallots until crispy and golden. Remove and set aside.

7. Boil water and blanch chives, bean sprouts and yellow noodle separately. Set aside.

8. Break eggs into separate bowls. Colour one portion pink. Make very thin omelettes with the eggs. Roll uo omelette and slice thinly for garnishing.

9. To serve: Arrange some chives in a deep dish. Place bean sprouts over chives and add in a poriton of yellow noodles. Top with pork strips and prawns. Pour hot stock over and garnish with shallot crisps, sliced omelette in two colours, red chilli slices, chopped spring onion and coriander leaves.

10. Serve noodles with a tablespoon of sambal belacan mixed with lime juice. (This is a must have!!!)

Ref: Nyonya Flavours, The State Chinese (Penang) Association & The Star, Page 150

Wishing all fellow Malaysians a very happy Merdeka Day and may the country be blessed with peace and prosperity.


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Reminder: 24 Hours to Merdeka Open House 2008 Submission

24 hours to go for you to submit your entry! You have up till midnight of 29th August to do so.

Send your noodles dish to me (babe_kl(@)yahoo(dot)com) with the following info:

Name or nick
Location
Permalink/URL of your post
Name of the dish
A picture (minimum 500x375 pixels) of your noodle dish



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Thursday, 28 August 2008

Citrus Yoghurt Muffins

By far this is one of the most delicious and delectable muffins I've ever made! The citrusy tang and fragrance was absolutely addictive. They doesn't look very attractive though, pretty pale and the top doesn't brown evenly like normal muffins. This recipe is definitely a must keep!

Citrus Yoghurt Muffins

Citrus Yoghurt Muffins

(A)
200g flour
175g caster sugar (I've reduced this so adjust to your taste)
1 tbsp each grated lemon zest, lime zest and orange zest
1 tbsp baking powder
pinch of salt

(B)
225ml fat-free plain yoghurt
115ml sunflower oil
1 lightly beaten egg

Preheat oven to 200C. Grease a 12-cup muffin tray.

In a bowl combine (A) thoroughly. In another bowl, mix (B) until well blended. Add the flour mixture until well combined, do not overmix.

Spoon batter into prepared pan. Bake for 20 mins. Remove from oven and cool for 5 mins. Then remove muffins from pan and serve warm.

Ref: 500 Cupcakes & Muffins, By Fergal Connolly book (published by PageOne Publishing)

Citrus Yoghurt Muffins - inside


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Baskin Robbins Merdeka Triple Treat

Wooohoooohooooo... I'm getting my spoon ready from 29 to 31 August 2008!!! I will be rushing off to Baskin Robbins for their 31% off for handpacked items. Yes yes yes... it's the Merdeka Triple Treat!!! This month the discount is on for 3 days, on the line... get set... GO!

Anyone joining me?

Wednesday, 27 August 2008

Review: Happy Grass - Fruit Bean Curd Pudding Powder

I've seen packets and packets of these silver foiled packs at most of the baking supply shops. I've ignored them all these while until one day my hubby kpc (busy body) and picked up one packet and ask me what are those. I gave him "that look", as if he's illiterate! Later, he took one and place inside the basket and it was this...

Happy Grass - Fruit Bean Curd Pudding Powder(Mango Flavoured)

It's actually Happy Grass - Fruit Bean Curd Pudding Powder Mango Flavour. Inside this packet contained 2 packs of powder. The larger pack is the pudding whilst the smaller pack is citrus acid. Just follow the instructions by adding additional evaporated milk and sugar which are quite easy and after chilling, they turned out looking like this...

Happy Grass - Fruit Bean Curd Pudding (Mango Flavoured)

The texure of this pudding is very very smooth and silky, almost tau foo far like. They're not very sweet and the mango flavour is rather subtle which is just nice. I've used up half of them and the other half, I intend to add in nata de coco and mango cubes (if I can find mango now). I guess I will be buying more of these!

Reminder: 2 Days to Merdeka Open House 2008 Submission

Yes only 2 days to go!!!

Remember to cook and submit your noodles dish to me (babe_kl(@)yahoo(dot)com) by midnight of 29th August 2008 with the following info:

Name or nick
Location
Permalink/URL of your post
Name of the dish
A picture (minimum 500x375 pixels) of your noodle dish

Can't wait for the round up, so hurry!


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Tuesday, 26 August 2008

Chunky Chicken and Potato Pie

This recipe is from a very old copy of Her World Cook Book. I think it's a 1995 issue cos I like collecting them, never knew one day I would be making dishes outta my collections hehe... very unimaginable! I unearthed a lot of such goodies during my long stay at my parents recently.

Again this is another simple but delish recipe. We all loved this very much especially my boiboi. He asked for second helping! Great way to get kids to eat vegetables.

Chicken Pie

Chunky Chicken and Potato Pie

2 medium-sized carrots, thickly sliced
1 small head broccoli, cut into flowerets
(I've also added one packet of baby corn)
400g chicken breast
1 tbsp butter
2 cloves garlic, chopped
1 tbsp plain flour
2 tbsp milk
salt and pepper to taste

Potato topping:
3 medium-sized potatoes
1 tbsp butter
4 tbsp hot milk, usage of hot milk will make your mash potato light and fluffly. Cold liquid will make the mash gluey
pinch of grated nutmeg
salt and pepper to taste

1. Place carrots in a small pan and barely cover with water. Cook until tender. During the last 5 mins add in broccoli. Strain the vegetables and set aside the liquid.

2. Cut chicken into 1 cm slices or cubes. Season lightly with salt and pepper. Heat butter in pan and saute garlic till fragrant. Add chicken and fry till firm. Dust in the flour, cook for 1 min and then add reserved liquid. Cook until sauce thickens.

3. Add milk and pre-cooked vegetables. Season to taste. Transfer fillings into four individual baking dishes or a large one and leave to cool.

4. Meanwhile, scrub potatoes clean and place in a pot. Cover with water and bring to boil. Cook until tender and drain. When cool enough to handle, peel.

5. Mash while potatoes are still hot and add in butter and milk. Season to taste with salt, pepper and nutmeg.

6. Spread mash potatoes over the fillings. Rough up the surface with fork (I've dotted some butter on top). Put to bake in preheated oven at 200C for about 20 mins or until the top is golden brown.

Ref: Her World Cookbook, Your Festive Guide, Page 37

After plated...

Chicken Pie Plated


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Monday, 25 August 2008

Black Bean Soup

Pablopabla of Hochiak! Delicious Asian Food is running a contest and don't say I didn't inform you guys that he's giving away more than USD100 as the prizes!!! It's very generous of him and the closing date is 31st August 2008. Head on to his blog to check the details of this contest. Hurry!!!

Now back to my entry... since I'm feeling lucky as it's my Birthday, I decided to post this up today haha... Based on his Black Bean Soup recipe, this is my version done in a pressure cooker.

Black Beans Soup

Black Bean Soup

200g black beans
1.5 litre water
1 free range chicken carcass
10 - 15 red dates

Wash and soak the black beans for about 30 mins.

Chucked everything into the pressure cooker and boil till steam rises out of the vent. Reduce heat to medium low and start clocking for 20 mins. Turn off the heat and let the pressure go off on its own. When done, open the lid and serve the soup hot. You may add in some salt if you like.

The beans turned out super tender and the soup tasted of natural sweetness of the 3 ingredients. I simply loved this soup. This soup is very good for ladies especially during confinement period.


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Another Birthday...

Yeah you hear me... August is full of birthday babies, mine included... a day after my boiboi's. For the full story on how it happened 6 years ago, check here.

Also, Birthday shoutouts to Dafthamta (26th), Lyrical Lemongrass (27th) and my mom (29th). Many happy returns of the day!!!


p.s.: sorry guys for making you all to send me and boiboi non-stop wishes :p hehe... thanks so much!

Sunday, 24 August 2008

My BoiBoi is SIX today!

Butter Cupcakes

How simple it is to make a difference in the lives of others. -Jack Canfield and Mark V. Hansen
Happy Birthday to someone who's made a beautiful difference in our life.


Love, Mummy & Daddy... xoxo …and a million hugs and kisses! Xoxo

BD Cake

Subaru Impreza WRX

Sugar high candy and chocolate filled cake is every child's dream to have in a cake. It's a basic chocolate butter cake which I've made, topped with chocolate fudge and chocolate raisins, nuggets, Reese peanut butter candies and honeycomb crunchies. The cake topper of boiboi's fave car - Subaru Impreza WRX, well not made by me of course. HandFullOfFlour of Floury Moments took the challenge and painstakingly made this as close to the model as possible.

Thank you Aunty HandFullOfFlour so much for spending hours on the fondant car. Boiboi loved the car especially the stickers on it! More car modelling? Hehehe...

Friday, 22 August 2008

Cinnamon Sugar Donut Muffins

I love cinnamon!!! I guess it must be the heady sweet smelling fragrance that wafts outta the oven or pot whenever cinnamon is used. Hence, when I saw this Cinnamon Sugar Donut Muffins over at Laura Rebecca's Kitchen, I just couldn't resist but made a batch myself.

Cinnamon Sugar Donut Muffins

The texture is of those doughy donuts which I liked. Best part was the topping of course! Just like how donuts should be treated in the old fashion manner... rolled in sugar but for this, there is the additional cinnamon powder in the sugar. I find that this muffins is best eaten on the day itself as the next day I find the muffins a bit tough.

Cinnamon Sugar Donut Muffins

2 cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

2 large eggs
1 cup plain yogurt
2/3 cup packed brown sugar
4 to 8 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted (about 55g)
1/4 cup sugar
½ tsp cinnamon

Position oven rack in the middle position and preheat oven to 200C. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batters should not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Yields 12 standard muffins.

p/s: I've added 1 tbsp of cinnamon powder in the flour mixture for an extra cinnamon oompphh which you can omit if you're not a big fan of cinnamon.

Ref: Cinnamon Sugar Donut Muffins, Laura Rebecca's Kitchen

If you're a cinnamon lover like me, check out these recipes:
Banana Cupcakes with Cinnamon and Oats Crumble
Apple and Cinnamon Tea Cake
Baked French Toast
Apple Crumble
Carrot Cake


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Thursday, 21 August 2008

Review: Restoran Bak Kut Teh Foong Tak Sing

**Non-Halal**

I took note of Restoran Bak Kut Teh Foong Tak Sing in Taman Connaught after they were featured in Ho Chak sometime back. Never got round to try it until recently since we're not big fans of bak kut teh. We just ordered two portions of bak kut teh in claypot, two bowls of rice, braised tofu puff, yau char kwai (crullers) and a pot of tea which came up to RM19.20.

FTS - bak kut teh -f

Somehow the soup seems to be lack of oooommphh. The herbal taste is not strong enough and it's pretty mediocre. Just like boo_licious, I'm beginning to have doubts in those places that these TV shows are featuring but then not all I guess as some that I've been are quite all right.

FTS - tofu puffs -f

For Cheras region, I still prefer Yew Kee Bak Kut Teh.


Restoran Bak Kut Teh Foong Tak Sing
12 Jalan Waras 1
Taman Connaught
Kuala Lumpur
Tel: 6012-205 9983

Opening Hours: 11:30am - 2:30pm and 5:30pm - 11:00pm
Closed on Monday

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