Restaurant Kar Hiong @ SS18, Subang Jaya

This place serves homecooked food at its very best. I personally adore the pumpkin tofu (with its piquant sauce), salted egg mantis prawn (crispy and moreish), asam stingray, and dried vege chicken herbal soup. Individually the paku with belacan, and fried long bean-brinjal combination were both pretty nicely done. The only dishes that didn't really buy me over were the spring onion venison and the portugese style chicken. The two were good in terms of texture and both retained their juiciness as well, but it's the flavour that didn't pack a punch though at the end of the day it all boils down to personal preference. The total bill came to about RM105 plus drinks & rice. I'll definitely return to sample more hearty dishes :)

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I Made : Butter Sauce Fatty Pork, Stir-fried Long Beans with Japanese Tofu in Garlic & Krill Paste, and White Carrot Pork Bone Soup sweetened with Chinese Cabbage & Anchovies

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And boy was his tummy filled ... warm, and satiated :) 

Thanks for appreciating, love. 

New Restaurant Ipoh Chicken Rice @ SS15, Sbg

We had the curry pork skin, braised chicken feet, pork balls, steamed village chicken in soy sauce, and fried sotong rings. My verdict? Pretty good tasting I would say, albeit a wee bit more expensive in the pricing department compared to your local RM4 styrofoam chicken rice stall. The butter rice was really aromatic and fluffy, I should have went for a second serving! Too bad I was feeling a lil quesy or I would definitely have submitted into the indulgence of warm savoury rice. The chicken feet, pork balls and soy sauce chicken were pretty good as well ; with that being said, there was nothing much to shout about the remaining 2 dishes we had - namely the curry pork skin and fried calamari. The bill came up to a total of RM110 for 3 people, not cheap considering the portion, but then again it's a nice place to have a chinese meal when you're in the neighbourhood.


Address:
 No.2, Jalan SS 15/4B 
Subang Jaya
Selangor, Malaysia. 

I Made : Beef Noodles

CAMENSURYA'S TWIST ON BEEF KUEY TEOW 

Ingredients :

3 beef cubes

500g of australian beef blade

A dash of dark soy sauce

A pinch of ajinomoto

A pinch of white pepper

White and orange carrots

Chinese celery 

Cow tripe (1 slab)

1 packet of Beef balls 

1 packet of Kuey teow

- Serves 2 -

Steps :

1) Boil both white and orange carrots till soft 

2) Add 3 dashes of dark soy sauce, white pepper, beef cubes, and simmer in pot.

3) Fry the beef shoulder chunks in garlic and add to the broth.

4) Ajinomoto/salt to taste.

5) Add in beef balls and cut tripe into strips. Let everything boil down into a thicker broth.

6) Add chopped scallions/chinese celery for a hearty aroma.

7) Garnish with celery leaves, and serve pipping hot.

8) Accompaniment(s) - Cleansing tea of choice, pickles/gherkins in a small bowl, and green chilli padi with soy sauce.

- Allow preparation & cooking time to span approximately 35 mins - 

Subak @ Bukit Lanjan

Here are a few dishes you must try : the lamb shank, curry noodles w/giant fresh water prawn, and cendol with tapai glutinous rice! The other starters such as the gado-gado and mushroom soup can be given a miss. If you only have space for 1 item, go for the lamb shank ... The melt-in-your-mouth fatty meat just peels off the bone easily. A perfectly warm, rustic and romantic place to dine with a date for sure, and I thoroughly enjoyed dinner :)

Food Plog : Sizzling Korean Grub

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Food Plog : Asian Finger Food

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Food Plog : Dunnowhatbird Cupcakes

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