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.

Yummy Yummy @ Chain Ferry Road Curry Mee, Butterworth

I have been to this curry mee stall since I was young, I don't remember since when this stall was there, I just knew that it had been there for many many years. This curry mee stall offers very special curry taste that I don't experience elsewhere. Thus, it's always one of the best that I have ever tasted. There's the special chilli paste that is specially made for those who opt for spicier taste. I used to put around two tablespoon of it, though I no longer do this anymore. :P To add to its credit, the prawns it offers are fresh and the size pretty satisfies me everytime I am there. The size I mentioned was not of course super huge, however, for normal stall such as that, the medium-sized prawns are quite a good offer. Oh ya, do expect to wait for at least 20 minutes before the food is served, especially when the place gets crowded. For an additional bit of information, this stall is only opened from morning till around 12 noon, if I am not mistaken. If you were there late, it's always high possibility that, they will have their ingredients run out of stock. This curry mee stall is located along Chain Ferry Road, immediately after the crossroad (there're traffic lights at the crossroad) after a Proton (Again, if I am not mistaken) Cars Showroom. It's located at the corner of the junction. And there's a small garage beside.

Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. However, what makes Curry Mee is a special chilli/sambal and pig's blood. The pig's blood is usually coagulated, and in cubes, but can be omitted by choice.
(Extracted from http://en.wikipedia.org/wiki/Curry_Mee)

The Curry Mee Stall


The Curry Mee Stall


Curry Mee


Curry Mee


Curry Mee

Yummy Yummy @ Ban Chuan Chicken Rice Shop

During the long DeepaRaya break, I had the chance to enjoy more meals together with my family and friends. The first lunch in Penang for the break - we went to this Chicken Rice Shop - The Ban Chuan Chicken Rice Shop. Since the popularize of "Assam Soup" served together with the chicken rice by a famous chicken rice shop (Beng Huat Chicken Rice Shop), many of the chicken rice shops or stalls also offered the choice of tasting the soup, and this Ban Chuan shop is not excluded as well.

This shop also offered a wide variety of side dishes which are not common in area such as Kuala Lumpur. Here, you can have vegetables in oil, fish in asam (tamarind) soup, lady fingers, assorted deep-fried food and tofu (bean curd).

The Tamarind (Tamarindus indica) is the only species of the genus Tamarindus in the family Fabaceae. It is a tropical tree. In Malaysia it is called asam in Malay and swee boey in Hokkien. The fruit pulp is edible and popular. It is used as a spice in both Asian and Latin American cuisines, and is also an important ingredient in Worcestershire sauce and HP sauce. The pulp of a young fruit is very sour and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack.
(Extracted from http://en.wikipedia.org/wiki/Asam)

Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.
(Extracted from http://en.wikipedia.org/wiki/Bean_curd)

Ban Chuan Chicken Rice Shop


Have a look at what the shop offers:


A different view of the shop:


Assorted Deep-Fried Food


Fish in Asam Soup


Ladyfingers with Sambal
Sambal is a condiment used in Indonesia, Malaysia, Singapore and Sri Lanka, made from a variety of peppers, although chilli peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in numerous countries.
(Extracted from http://en.wikipedia.org/wiki/Sambal)


Fried Tofu


Asam Soup


And finally the main dish - Chicken


In typical chicken shops or stalls, they offer chilli sauce with different taste, due to the different ingredients they included. So, if you haven't been off spicy, please make sure you have a taste on the specially made chilli sauce.

For your information, Ban Chuan Chicken Rice Shop is located along Chai Leng Park's Wai Sik Kai at Perai area.