Yummy Yummy @ Pantai Bersih

Food Type :
Chinese Cuisine

About the Food :
The list of food - "Drunken Prawn", Curry Fish Head, Signature Tofu, Fried Squid, Stir-Fried Vegetables.

"Drunken Prawn" - It's actually prawn cooked in herbal soup. The fact that dang gui is used in this dish makes the soup tasted lightly bitter at the first sip but then you will experience the sweetness when the soup flows down your throat. Thre is a very light alcoholic taste as well, I believe to be the effect of some chinese wine being added as ingredient. Errm... I hope I can explain this in a nicer way. :P Oh ya, the prawns were fresh too.

Angelica sinensis or "female ginseng" is a herb from the family Apiaceae, indigenous to China. Its root is commonly known in Chinese as dong quai or danggui (Traditional Chinese: 當歸; Simplified Chinese: 当归; pinyin: dāngguī) and is widely used in Chinese traditional medicine to treat gynecological ailments, fatigue, mild anemia and high blood pressure. Danggui possesses the distinction of being the only non-animal source of Vitamin B12, along with some varieties of yeast.
(Extracted from http://en.wikipedia.org/wiki/Dang_gui)

Curry Fish Head - It's not too spicy or sour. Honestly, I don't quite know how to enjoy a fish head dish, but the fish meat tasted fresh.

Signature Tofu - I like this. It tasted soft with the mixtures of vegetables in it.

Fried Squid - The fried squid is not very crunchy.

Stir-Fried Vegetables - Tasted average.

Price :
It's considered cheap, especially after years in Penang. A meal consisting of prawn, fish, squid, tofu and vegetables for 5 costs normally around RM 60 over.

Location :
Along the Pantai Bersih seaside. There are sufficient parking spaces.

Address :
323 Seafood Restaurant,
Pantai Bersih,
Butterworth,
Penang.

Specialty :
The food is not oily, not salty, not very ajinomoto-flavoured. The seafood is pretty fresh. For the taste, it's not heavy (as in too spicy, too salty, too ...).

Environment :
It's open air restaurant. So, the warms breezes might be able to cool you down.

Personal Comments :
It's cheap! It's quite delicious! For family and friends gathering and if you opt for Chinese cuisine like this, this place is certainly recommended.

My Personal Rating (of its kind) :
7 / 10

Previous Post on this Restaurant :
323 Restaurant

Yummy Yummy @ Cheang Kee, Nibong Tebal

This is a restaurant which happens to be quite famous in Nibong Tebal area. I accidentally saw this in wikipedia :

Nibong Tebal is famous for Cheang Kee, a Chinese restaurant specializing in old school Hakka cuisine.
(Extracted from http://en.wikipedia.org/wiki/Nibong_Tebal)

There are some signature dish such as boiled baby octopus and fried pandan chicken. However, we went there for supper instead of dinner that time. Being recommended by my friend that its crab porridge is nice, we decided to try it out.

The Restaurant.


The inner view of the restaurant.


The crab porridge for one serving.


Food Name :
Crab Porridge

Food Type :
Rice Congee - Chinese Cuisine

About the Food :
It's just a nice porridge with one whole crab, with some chopped coriander leaves (chinese parsley) and some chopped scallions (spring onions).

Price :
It's RM 10.00 per serving.

Location :
It's a typical restaurant with a typical size in that area. I was told that the parking space availability is ok in which you can park along the street where the restaurant is located.

Address :
璋记饭店
Cheang Kee Restaurant
113, Jalan Atas, Nibong Tebal.
04-593-1728

Specialty :
The crab was very fresh, making the soup tasted sweet also. It's not so common to have crab porridge with a whole crab rather than the shredded crab meat (I think), but Cheang Kee does serve porridge in that way.

Environment :
During the time we went there, there was no crowd, so we opted to sit outside where it was cooler. I supposed that sitting inside would be a little stuffy as it would be nearer to the kitchen. However, there are plenty of fans inside the restaurant to cool you down.

The shop is usually crowded during dinner time around 6:30pm till 8:30 pm. However, it's opened until around 2 to 3 am.

Personal Comments :
The soup tasted sweet, the crab tasted very fresh and nice. In addition, it did not tasted like highly anijomoto-flavoured. The crab is not too big, but I believe it's enough for a single serving and for an average-eater like me. However, I found it uneasy to have to shred the meat myself. Anyway, this might be a way to preserve the freshness of the crab meat.

My Personal Rating (of its kind) :
8 / 10

(P/S: Special thanks to a friend of mine who offered me some information about this restaurant.)

Yummy Yummy @ BM Tua Pek Kong Wan Tan Mee

There's a stall selling Wan Tan Mee besides a Tua Pek Kong Temple in Bukit Mertajam town.

The Location : The stall selling Wan Tan Mee.


The Food : Wan Tan Mee Dry Version


The Food : Wan Tan Mee in Soup


I've included two images of the Sarawak's Kolo Mee for comparisons.


Sarawak's Kolo Mee


Summary
Food Name :
Wan Tan Mee

Little piece of fact :
Wanton mee or Wantan mee (Chinese: 云吞面) is a Cantonese noodle dish which is popular in Hong Kong, Malaysia and Singapore. The dish is usually served in hot soup or dry stir in black soya sauce or Oyster sauce, garnished with leafy vegetables, Char Siew (roasted barbecued pork meat slices), and together with wanton in a separate bowl. The types of leafy vegetables used are usually kailan also known as Chinese kale. There are various versions to the dish, with the Hong Kong version using prawns and no char siu inside the noodles. Another type of dumpling known as shui gao is sometimes served in place of wanton. It contains prawns, pork, spring onions with some chefs adding mushroom and black fungus.
(Extracted from http://en.wikipedia.org/wiki/Wonton_noodles)

Food Type :
Chinese Cuisine - Noodles

Location :
The stall is located in the market area, beside a chinese temple in the center of Bukit Mertajam town.

Specialty :
It's similar to the Sarawak's Kolo Mee which is using a different types of noodles rather than the ordinary wan tan noodles. Besides, it does not have the dark soya sauce either.

Environment :
It's located in the market area, so most of the time the floor should be wet and the environment is a little bit damp, however, it's still tolerable, especially in view of the nice food. :P

Personal Comments :
Though it's nice, but I was a little thirsty after finishing the noodles, which would most probably as a results of having too much of artificial seasonings. I still think the Sarawak version offered me better taste to my liking, anyway, this is just a perfect substitute for Kolo Mee which is available in peninsular Malaysia.

My Personal Rating (of its kind):
7 /10

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.

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