Abang Ismail Char Koay Teow @ Bukit Mertajam, Penang

Long live Malay Char Koay Teow! Another fail presentation, but taste wise? Superb!

Almost every single friend of my just can’t accept this type of Char Koay Teow. To them, it must be dry, and not wet, most important, it MUST be fried by Chinese. Well, try to be more open minded and be adventurous eh? If not, you will just miss out too many good food out there, and how can life be fun if that’s so? Live to eat, and not eat to live.

Maybe next time I should say, come lets go eat “wat dan hor“.

20101127 Abang Ismail Char Koay Teow @ Bukit Mertajam-3

This time, it’s Abang Ismail Char Koay Teow, located just directly opposite of the big pink colored Bukit Mertajam Post Office.

20101127 Abang Ismail Char Koay Teow @ Bukit Mertajam-13

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Some Rant about deterioration of quality in some restaurant….

Well, I can’t help it but write about this. Man, these days there are way too many restaurants that their quality deteriorate way too fast!

Sigh, I really can’t understand them, to them, they just want to expand, they just want to serve more customer, they just want to sell more, they just want to see their short term profit increase, they just want more publicity.

Man, this is so wrong. If your head ain’t that big, don’t wear such a big cap. If you can’t handle the speed of your car, don’t drive too fast.

IF YOU CAN’T HANDLE IT, DON’T EXPAND YOUR FOOD BUSINESS SO FAST UNTIL THE QUALITY DROP!!!!!

Gosh, they are just so many restaurants out there, when they are not famous, or when they just started business, they put their whole heart into cooking the dish that makes customers happy. At that point of time, they want their customers to enjoy their food.

HOWEVER, when soon their reputation spread, and they become more and more famous, they become crazy about sales. The small shop of theirs can’t handle the amount of visiting customers already, hence they expand. The chef unable to handle the orders already, hence they hire people (you know those come from other country la…) to help them in kitchen.

Soon, they become lazy. They just sit on the cashier collecting money. The quality is no more priority, quantity is the main thing now.

Man, this is just so wrong!

Sigh…I am sad. Last time, many good food take years before the quality deteriorate. They only hire people to help them when they are too old. But now? There are few restaurants that serve great food first, but after 1 year, the quality dropped so much already!

There goes my satay, there goes my Thai Laksa at the jetty…..There are no more the same.

So guys and girls, a piece of advice, when you read my blog for food recommendations, please…. please see the date it was posted. If you see it was posted for more than 6 months, chances are the quality of the food already drop. Yes, it’s that fast for some restaurants!

I hope the owner of these places learn…or else one day good food will really really hard to come by.

Liang Seng Oyster Porridge @ Penang

We Malaysians usually have heavy breakfast compare to most other countries, Nasi Lemak, Curry Mee, Char Koay Teow oh gosh….so sinful. Hence here I present something, healthy for breakfast! Porridge!!!

The full glory of warm oyster porridge, with toppings such as braised pork, spring onions, deep fried shallots and the uncommon use of eel flakes.

20100815 Liang Seng Oyster Porridge @ Penang-10

Side orders such as yao char kaoy is available too.

20100815 Liang Seng Oyster Porridge @ Penang-7

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Chin’s Stylish Restaurant @ Penang

Fine dining (or something closed to, whatever your definition on fine dining is) are rare to come about in Penang, it’s even rarer if it’s Chinese cuisine. Come to think of it, I don’t think I had ever indulge in a fine dining restaurant that serves Chinese food. Does Ah Yatt Abalone Restaurant counts?

Hence, I am so damned excited when I learned about Chin’s Stylist Chinese Cuisine is about to open at Tanjong City Marina in Penang.

20101102 Chin's Chinese Cuisine @ Penang-2

The ambiance here is amazing, loads of stylish artwork, superbly beautiful hand painted dining plates which you can buy, whole list of red and white wine to pair with your dinner. You will truly experience a casual and elegant dining here, and with the great hospitality from Sam Chin, it just make dining here great!

By saving all the fuss on what to order, Chin’s Stylish Chinese Cuisine offer several set menu for their customers, price ranging from RM78++ to RM218++ per person. The RM78++ and RM88++ set requires 2 person minimum, while the more expansive set requires at least 4 or more.

After reading through the menu, I decided to give the RM88++ set a go.

20101102 Chin's Chinese Cuisine @ Penang

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Homecook: Spicy Pork with salted vegetable

If there is 1 dish that I enjoy eating it over and over again, and can cook 1 big pot to be eated for meals, then it’s definitely this – Spicy Pork with salted vegetable.

It’s a simple dish to cook and prepare, with the main ingredients as below:

i) 3 layer pork sliced to small pieces

ii) Roasted Pork sliced to small pieces

iii) Beancurd sliced to small cube

iv )Salted Vegetable cut to small pieces

Things to take note:

a) There are 2 types of salted vegetables in the market. Choose the type as shown in the picture below.

b) You need to wash the salted vegetables thoroughly, as it’s quite dirty when bought. You will need to soak the salted vegetables into water for at least 20 minutes to ensure it won’t be too salty.

c)  Roasted pork are used to enhance the taste of the dish. You can just use 3 layer pork to substitute it.

d)  The proportion of the main ingredients is totally up to you. You can always choose to have more vegetables and less meat, or more beancurd. It’s totally up to your choice. There ain’t any golden rule to it.

e)  DO NOT add salt when cooking since the salted vegetables is already salty enough.

20101104 Cook at Home-10

You will also need:

i) ginger – 1 big piece

ii) chili paste – 1 packet which cost around RM1

iii) thick soy sauce – 2 table spoon

iv) rock sugar – 1 piece

v) oil (not in picture)

20101104 Cook at Home-13

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