*~Riceballz~*

Dark Soy Sauce Noodles and Braised Chicken Feet

Dark soy sauce yellow noodles and rat noodles. Er, its a direct translation of “kon lo lou shue fan mien”, noodles with a generous amount of dark soy sauce, with curry oil on top. My favourite breakfast in Teluk Intan! I always lament that noodles in Melaka lack that healthy dark colour, and curry oil seems to be nonexistent.

Braised chicken feet with dark so sauce, again. Mum’s dish, I only helped myself with the gravy because I don’t know how to eat this thing.

Popularity: 33% [?]

Posted in Breakfast, Eating, Noodles | No Comments »

Grandma’s Birthday Dinner @ Tai Chong

My paternal grandma’s birthday is always celebrate in our family whereby we will have a nice dinner with her. Since she was born around the lunar New Year, every new year without fail all of us will celebrate with her.

Strictly speaking, this is a gastric inducing dinner for me. The wait was so long that I actually took pictures of, errr, pickled green chilli, and clutched my stomach to sleep later in the night.

Thank goodness the food was up to the par. Makes waiting more worthwhile. The dish above was the must have birthday noodles, which were egg noodles in thick gravy. The specialty of this noodle is that, the strands are all very long, and it symbolizes longevity. The combination of long strands of noodles and dark coloured sauce has been unkind to my light coloured outfit that day.

This is the pork knuckles with hou see and fatt choy. The pork knuckles are cooked in whole, unlike my version, which was all cut up.

The chicken dish. Fish paste were stuffed in between the chicken skin and flesh before deep frying, and those strands on top were deep fried Dahfa (lightweight fish flavoured strips)

Stirfried assorted mushrooms.

Mango kerabu fish. Seriously, this is the signature dish of the restaurant! Very nicely done.

Sambal asparagus. By this time I was stuffed full. Argh, I don’t want to mull over the bad of being so hungry and so full in a short period of time!

Overall, it was a great dinner. The food was good and most of them were my favourite dish, especially the pork and the fish!

Popularity: 39% [?]

Posted in Chicken, Chinese, Eating, Noodles, Pork, Seafood, Vegetables | 2 Comments »

Shih Lin Taiwan Street Snacks

The Taiwanese are famous for their street snacks, but instead of flying all the way to Taiwan to enjoy this gastronomical affair along the foodie streets, right now I can try some of them at Shih Lin, a franchaise of Taiwan street snacks in Malaysia. Far from being found in the streets, Shih Lin Taiwan Street Snacks targets the upmarket shopping centres and hypermarts in Malaysia.

Fancy some Taiwan street snacks? Shih Lin offers XXL crispy chicken, handmade oyster mee sua, crispy floss egg crepe and seafood tempura. Eat as you walk! XXL crispy chicken is their bestseller.

You can read up their story on the walls of their bright red stalls.

This is the handmade oyster mee sua. My first impression of this mee sua is that, it actually taste a lot like shark fin, texture and tastewise. A few more spoonfuls and it will taste more like mee sua. Owing to the fact that it is actually made with oyster, I get quite “jelak” towards the end. Oh, on the first look there were no oysters, but they were actually buried deep down. Two of them oysters, haha!

The XXL crispy fried chicken.

Very crispy and flavourfully seasoned.

Better than Uncle Bob’s, I would say.

And soy bean milk to wash down everything. Nope, I can’t stomach the remaining two snacks in the menu already. Some other time perhaps?

This branch of Shih Lin is in Muar’s Giant. They are more coming soon to your nearest shopping centres!

Popularity: 83% [?]

Posted in Chain Establishments, Chicken, Eating, Noodles | 3 Comments »

Bidor’s Pun Chun Restaurant

Bidor’s Pun Chun Restaurant is the place where my favourite yam puffs are sold. Crispy on the outside, soft and aromatic yam on the inside, the skin holds delicious fillings of charsiews, not unlike charsiew paus. We made a pit stop to have a quick bite here before entering the highway at Bidor.

This restaurant is also famous for its duck thigh noodles, where the noodles are served in herbal soup topped with a whole duck thigh.

My plate of pig trotter noodles. The noodles are as expected, but it seems like they used the hind legs for the braised trotter dish, and resulting in coarser meat texture which I don’t quite fancy.

Overall, the food was alright, but coming from a person who had this every now and then since I lived so near, the food was just not as good as it was. Business was booming for them, so I think they are not too concerned. Be ready to fork out some money for government tax here as well, even if it is a coffeeshop eating place.

Popularity: 37% [?]

Posted in Eating, Noodles, Snacks | No Comments »

Vermicelli with Salted Egg Yolks and Canned Crab Meat

This is something out of ordinary, because I just want to do something with the canned crab meat, and since I have extra salted eggs, then vermicelli with salted egg yolks and canned crab meat it is.
Ingredients:

150g vermicelli, soak to soften
300g canned crab meat, or the whole can
2 salted egg yolks, minced
1 onion, sliced
5-8 stalks of spring onions, cut into one inch long
3 tablespoons light soy sauce
2 teaspoon dark soy sauce
4 tablespoons of cooking oil
salt, fish sauce, black and white pepper to taste

canned crab meat

salted eggs, whites discarded. I like this picture. So the cute.
Method:

1. Soak the vermicelli beforehand. I soak them around 15 to 20 minutes to ensure that they are really softened. Then, drain and set aside.
2. Heat 1 tablespoon of oil and put in the minced salted egg yolk. Still fry until fragrant. The salted egg yolks will form foams when heated. When the egg yolks are thoroughly cooked, dish and set aside.
3. Heat 3 tablespoons of oil and add in the onions. Stir for a minute and add in the spring onion, along with the crab meat.
4. Add in the salt, white pepper and black pepper. Stir until thoroughly mixed.Add in the vermicelli and mix both the light and dark soy sauce together, forming a mixture, before pouring into the vermicelli.
5. Stir thoroughly and cook in high heat for a few minutes to ensure overall heat spread. Add some water to moisten, when necessary.
6. Dish and serve with your favourite chilli sauce. Mine is the Maggi Thai Chilli sauce.

Alternatively, the dark soy sauce can be mixed together with the drained vermicelli, if you are not so good in stirring them evenly. This is a beginner method that I have learned.

The crab meat were just too fine to be seen, but they taste great nonetheless. The saltiness of the salted egg yolks in vermicelli is something new to me. I can see the improvements to be made already.

Popularity: 16% [?]

Posted in Cooking, Noodles, Preprocessed Food | No Comments »