Yummy Yummy @ Taman Equine Yong Tau Foo

It was my first visit here although it had been opened for one or two months. Overall, the taste is average, nothing special about except that the dumplings are not bad, tasted fresh and sweet (credits to water chestnut as part of its ingredients). For a little piece of information, the yong tau foo is priced at RM 0.80 per piece.

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu ) is a Chinese soup dish with Hakka origins commonly found in Singapore and Malaysia. In Malaysia, the Ampang region of Kuala Lumpur is particularly famous for this dish. Essentially the dish originated in the early 1960s by a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.
(Extracted from http://en.wikipedia.org/wiki/Yong_tau_foo)

Here're some pictures of the meal:

Yummy Yummy @ Foh San

I had this for breakfast after some 40 minutes of being lost in our way to this restaurant - Foh San Dim Sum Restaurant. Below are some pictures of what we had. It was a public holiday, it was a Sunday, it was already late to have dim sum comfortably on such a day. And so, it was a not-so-nice experience of having to wait for a vacant table for at least 20 minutes (because I had the luck of "waiting at the right table", thank god, I was not waiting for the next table, it took them more than 30 minutes, at least! ), having to squeeze into the crowd for some dim sum, having to queue for at least 15 minutes to get in the toilet. Oh god!

Overall, the taste is ok-ok, but the variety is a lot with some special dim sum which might not be available elsewhere (I think :P)! Worth a try anyway~ And I would certainly visit there again if I have got the chance.

Yummy Yummy @ Wan Li Laksa a.k.a. Jawi Laksa

This post is going to be about my Penang trip again~

Well, this time, I want to introduce to the world, Wan Li Laksa, better known as Jawi Laksa.

Assam laksa is a sour fish-based soup. The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesom" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.
(Extracted from http://en.wikipedia.org/wiki/Laksa)

This laksa originally is selling beside a Tua Pek Kong temple at a small stall in . Well, the stall is still available. But, for better environment and hygiene, the restaurant would be a wiser choice. Yes, both the stall and the restaurant sell exactly the same tasty laksa, don't worry. :D

Jawi Laksa is famous with its biscuit served together with the laksa. Some customer even order only the biscuit together with the laksa soup. Talking about the biscuit, the thickness is just so appropriate and crunchy. For the laksa, the soup is not too sour nor too sweet, and the laksa noodles are just perfect (smooth and silky), sounds like a shampoo ad? :p errm...take off the "silky", please...:P And don't forget to add a spoonful or two of the prawn paste. It will make the soup taste sweeter and nicer. Don't expect to have fish chunks served in your bowl of laksa, as it's not the trend of the jawi laksa to do so. Instead, the fish slices are already crushed, mixed well and cooked together with the laksa soup. Thus, this is why the soup has its sweetness.

Till present, it's one of the best laksa I have ever tried. Do have a taste of it yourself if you happen to be around there. Oh ya, there's a branch in Taman Mutiara (I hope it's still there). Enjoy~

Outer view of the restaurant


Inner view of the restaurant


Laksa!!!


Laksa topped with prawn paste


Cendol
Chendol or cendol is a popular type of dessert and drink that is normally associated with Indian immigrants in Southeast Asia, in countries like Malaysia, Singapore, Indonesia, Vietnam and Thailand. Its ingredients usually consist of white coconut milk, thin worm-like, pandan-flavoured, green-coloured pea flour noodles and palm sugar (gula melaka). Red beans, pieces of glutinous rice, grass jelly and shaved ice are optional additions.
(Extracted from http://en.wikipedia.org/wiki/Cendol)

The cendol here is not using the shaved ice of what you found out there. However, in this restaurant, the cendol is available using normal ice. Besides, you can try the Barley kidney beans drink which is the barley served with cooked kidney beans in the drink. It's quite refreshing.


Newspaper articles about the restaurant


Newspaper articles about the restaurant

Yummy Yummy @ Tong Pou Dim Sum

During my trip back hometown, I grabbed my family to taste Dim Sum together, cause it had been a long, real long time since I last treated myself to Dim Sum, especially, I couldn't find a really nice one near my house (the house refers to where I am staying now).
Dim sum is a Chinese light meal or brunch served with Chinese tea. It is eaten some time from morning to early afternoon with family or friends. Dim sum consists of a wide spectrum of choices, from sweet to salty. It has combinations of meat, vegetables, seafood, and fruit. The various items are usually served in a small steamer basket or on a small plate, depending on the type of dim sum.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)

Braised Duck in Ginger


Chicken in Herbs(I guess, I am not too sure) :P


Egg Tart
Egg tart (蛋撻 dan tat, 蛋挞 dàntà): Egg tarts are composed of a flaky outer crust with a middle filled with egg custard which is then baked. Some high class restaurants put bird's nest soup on top of the custard.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)


Fried Shrimp Rolls


We loved it so much that we ordered a second plate... :D


Phoenix Talons
Phoenix talons (鳳爪 fung zau, 凤爪 fèngzhuǎ): These are actually chicken feet that deep fried, boiled, marinated in a black bean sauce, and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪; báiyúnfèngzhuǎ; Cantonese: bak wun fung jau)
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)


Lotus Leaf Rice
Lotus leaf rice (糯米雞 no mai gai, 糯米鸡 nuòmǐjī): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. No mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai, 珍珠鸡 zhēnzhūjī).
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)




Turnip Radish Cakes
Turnip/Daikon radish cakes or lo bak go (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo): These savory cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)


Steamed Tofu


Dumpling
We were too hungry that we ate two of them before I remembered to take the photograph. They just looked too tempting... Yummy yummy~


Steamed Bun
Bau (包 bau, bāo): Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau (叉燒包, 叉焼包, chāshāobāo), a bun with Cantonese barbeque-flavoured pork and onions inside. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)




Steamed Dim Sum
The one in yellow is actually Siu Mai.
Siu Mai (燒賣 siu maai, 烧卖 shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
And the one above it is shrimp dumpling.
Shrimp Dumpling (蝦餃 har gao): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin (almost translucent) rice-flour skin.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)


Various types of Steamed Dim Sum


Various types of Dim Sum


Various types of Dim Sum


Various types of Dim Sum


Dim Sum


Various types of Dim Sum

Yummy Yummy @ Beng Huat Chicken Rice Shop

Here is a post for another famous chicken rice shop in Chai Leng Park, Perai, Penang - Beng Huat Chicken Rice Shop. Again, this shop also offers a variety of side dishes and the asam soup!

The Beng Huat Chicken Rice Shop


The Beng Huat Chicken Rice Shop


This shop actually wants you to order and pay at the counter. It's been a long time since I last went there, so I was pretty shocked with its advancement in the usage of technology!!! However, I believe this must be a way to cater for the efficiency of service when there's a huge crowd (This shop is always full of people during lunch time).


The roasted chicken


The vegetables in oil


Side dishes such as fried Taiwan sausage, lobak, fried tofu, etc.
There are a variety of ingredients which are used to make lobak. Typically, finely minced and spiced meat is a must. The spiced minced meat is mixed together with some chopped spring onions, some carrot bits, and anything that is up to personal flavour. Then the mixture is put on a small piece of beancurd sheet and is rolled up. Then the meat roll is fried and cut into small pieces and are ready to be served.


The asam soup


This shop opens from lunch time till late afternoon. It's located at Jalan Gan Chai Leng, Chai Leng Park, Perai, Penang.