A personal journey of gastronomical experience and culinary experiments.
Aunt Imm’s treat this time round, a meal of Peranakan dishes in a quaint restaurant inside Hotel Histana, next to Klang Hokkien Association. The owner of this Nyonya restaurant hails from Penang.
Assam prawns.
Thai style crispy tofu.
Sambal belacan kangkung.
Inchi kabin, Nyonya style fried chicken.
A nice, no frill dinner. I like the fried chicken!
Popularity: 69% [?]
肉 骨 茶 bakuteh, or directly translated as pork bone tea, is a deliciously aromatic pork soup stwed with herbs and other ingredients. This dish originated from Klang where it was the staple food labourers working in Port Klang. As of today, Klang still serves the best bakuteh.
Drinking hot Chinese tea is a must after eating bakuteh. This is to rinse the oiliness from the mouth and intestines. aid digestion. Teas are strictly self service. The server hands you a packet of tea leaves and you make the tea with the tea set on the table and boiling kettles of hot water located conveniently near your table. Beware though, if you have kids, don’t let them run around. Its dangerous.
The teacups are so darn small that you need to drink a lot more cups.
Ever since dad relocated to Klang years back, we had bakuteh more often than ever, and it is usually either in Foong Keow or Teluk Pulai in Taman Rashna, since they are near. This bakuteh is served in claypot.
There is also another school of bakuteh where the bakuteh is cooked in big stainless steel pot, whereby it will be laden into plastic bowls prior to serving, depending on which part of the pig that you want. The most famous stainless steel pot bakuteh shop is said to be Mo Sang Kor, and they have a few branches in Klang.
You get to pick which part you want,regardless if you are eating in the shop that sells bakuteh in claypot or not, subject to availability. Don’t worry, the waitress will ask you.
After tucking the vegetable nicely, the claypot revealed more goodies! Mushrooms, black mushrooms, soy bean sheet and soy bean puffs, bones, meat and more meat! Additional ingredients request can be done, and Foong Keow even serves additional ingredients (gar liu, keh liao, 加 料) such as seafood and abalone, upon requests.
Nonetheless, nothing beats pork in bakuteh, not even abalone, right?
Popularity: 43% [?]
Rojak is the typical Asian salad with bean sprouts, water convulvus, cucumber, turnips, pineapples and tropical fruits tossed in sticky, sweetish and savoury dark sauce that you either love or hate, though methinks most people who had ever taste rojak will love it! If you are a rojak lover too, remember Ah Chai, the famous rojak in Teluk Intan. Its a must eat if you are in town, in addition to chee cheong fun!
Rojak Ah Chai is a modest rojak stall smacked in front of some wooden shacks right next to the wet market and opposite San Min school. If you are coming from the direction heading towards the wet market, the rojak stall comes right after it. While there is no McD drive thru in Teluk Intan, we Teluk Intanese (or is it Teluk Intanite?) could drive thru rojak Ah Chai, on motorcycle.
Rojak Ah Chai pwned Hochiak team!
While Rojak Ah Chai’s vegetable and fruit rojak is good, we the carnivores always go for the vege-less alternative. Behold:
The alkaline treated squid!
The gooey sauce that rojak haters claim that it is so gross that they swear off rojak from their palate forever, but don’t be fooled by the appearance!
This is the kind of rojak that is different from the boring fruits and vegetables. This is the the kickass combination of alkaline treated squid and crunchy prawn crackers, fondly known as yau yee har peng 鱿 鱼 虾 饼.
Drenched in thick, dark, rojak sauce plus gooey sauce! I bet you can imagine the crunchiness, the texture, the chomp chomp feel, no? 
Popularity: 31% [?]
Whenever I did grocery shopping in Tesco, I will definitely stop by and have some light food in Kluang Station. Kluang Station, like many other kopitiam outlets sprouting all over the country, serves snacks and food with the local flair, with the difference in prices. Then again, they did a good job getting the taste of food correct, not like some kopitiams that clearly cashes out on the trend but totally lacking in the food department.
Mummy says, lime juice is good for indigestion. Even when its not, lime juice is a good thirst quencher, especially when you are eating something hot and spicy.
Their beehoon Siam is good! Not too sour, not too spicy, with adequate egg toppings.
What is eating in kopitiam if you don’t order the kaya toast? It is a must have! Kluang Station made their own delicious kaya (coconut jam), and they are really worth a try! Absolutely perfect toast finished with a generous amount of kaya and a pat of butter. Don’t play play!
Popularity: 32% [?]
After my previous visit to the shop next to it, I feel compelled to blog about Ban Lee Siang. Afterall, this is always the first choice for me when I opt for satay celup. I am sure most of the locals know, but in case you are looking for it, Ban Lee Siang is situated along Jalan Ong Kim Wee. Be prepared to wait on weekends and public holidays, because business is really that good.
The one thing I like about this place is that the gurgling pot of satay gravy used for cooking the food on the stick is consistently good. Tasty, with the right amount of spiciness and a good balance of peanutty flavour.
While different shops serves different types of food on sticks ranging from raw pork and poultry to expensive seafood, they almost always serve the same meat balls, fish cakes, meatballs and sausages, as well as my favourite Taiwan sausages.
And not to mention the fried wontons, fried beancurd skins sandwiched with fish paste, water convulvus (kangkung) formed into balls, and fishballs.
Same as the above la.
Quail eggs, fishballs and crabsticks!
*Dip, dip, dip*
You can also choose to order the bread and cucumber to dip into the bubbly gravy, or they will give you cucumber slices. whatever your preferences are, just dig in! Yummy!
Popularity: 44% [?]
Hi! welcome to my food blog. I am Jo, and *~Riceballz~* a blog about my personal journey of gastronomical experience and culinary experiments.
Starting from just something for me to look back about the things I ate, Riceballz has grown into including the food that I cooked and some recipes of food that I tried, tested and really like. I hope I can fill up this blog with more delicious food photos and my thoughts about it, so stay tuned!
>>For more about Riceballz, click here.
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