Burps and Giggles

   

Burps and Giggles… I believe many Ipohan knows about this is a new venture of Ms Julie Song. So, who is Julie Song? She’s the BOSS of Indulgence, and then the next question pops up is what is Indulgence? Indulgence is a fine dining restaurant in Tambun Road, Ipoh. A place where you could see lots of high profile people from Ipoh patronized.

Been to Ipoh many times, and all these while, I am eating on home cooked food or street food that I don’t even have a chance to try out other food which Motormouth From Ipoh recommends from his blog. But this time, I am going to try out this place, Burps & Giggles!

What actually caught my attention were the free and easy feels, and the simple decoration. Tables and chairs are simply got it from elsewhere, … well, that’s what I personally believe. A table without the top, but it can be fixed with a kitchen door. A water tap can be fixed it with a copper pipe and slightly bend it with a special design. Isn’t that a brilliant idea?? And that has actually caught many photographers to visit this place…

     

I’ve not come across any place that doesn’t have a menu!!!! Yes, this is it… Burps and Giggles! A place without a menu and what it serves are mainly BURGERS!!! You can choose it from the black board which they have written down and with the price too. Choices are from beef, lamb, chicken, fish and even Portobello. And each of this has a beautiful name, for example for the beef burger, they named it Bam Bam, mushroom burger is Bello, fish is Harvey and others too.

Apart from burgers, they have other pastries, which are placed at the other side of the corner.  Bottom line, NO MENU in this place! Even drinks are all written on board, whatever you want, just take a look and order.

         

I shouldn’t be talking so much… well, enjoy!!

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Motormouth From Ipoh

Sharonisme

Eat Drink KL

Address & Contact Number

Burps & Giggles

93 & 95, Jalan Sultan Yussuf

Ipoh, Perak

Tel: +605-242 6188

Business Hour:

8am to 8pm, close on Tuesday

Directly behind Kong Heng coffee shop

32 Mansion

32 Mansion is a place where many couple will surely step foot during their courtship. Well, today I am not going to share much of how a courting couple should dos and don’ts but to tell you this is a place even for a family dining out is also a nice place to hang out to recommend too.

It was a great accomplishment for us to bring our aunt over here for lunch last weekend, cuz, she’s the type of woman that doesn’t like Western food. To her Western food is something very luxury and it doesn’t have that wok aroma. Well, to cut it short, she’s a typical traditional woman like my grandmother, further, food taste is subjective and it’s basically required a special acquired taste.

Everyone knows 32 Mansion is one of Mr Yeoh Kah Hock’s chain of restaurant, it has been established for a long time and it has also built a name within the community. Many of us in the island will hop in for food, for drinks and even for a gathering down here. Some even host their wedding banquet too.

Ruby the jazz singer is the centre of the attraction if you dine here for dinner or come here for a drink. Her deep voice can be a lullaby to put you to sleep and couple with the songs that are so soothing.

For lunch, 32 Mansion has variety dishes for their customers to choose… all main dish starts from RM32 to RM48 and inclusive of either Salad or Soup of the Day, a Dessert and either a cup of coffee or tea to end the entire meal.

 

What I come back for more is the home made salad sauce, its piquant taste; it’s definitely a refreshing sauce that many of us fell in love with it. The salad sauce is also can be purchased at the counter for RM14 per bottle.

 

Green Spinach Soup is the Soup for the Day, the side condiments was consists of spring onions, croutons, and cream is to accomplish the nicely taste soup; coupled it with 32 Mansion house made Garlic Bread. This is definitely heavenly food to me!

 

6 spice marinated barbequed chicken with buttered rice (its their house specialty)

 

Char-grilled lamb chops with rosemary sauce, I find it slightly over cooked.

 

Vegetarian spaghetti “aglio olio” (spicy version)

 

Chicken and mushroom pie, a 20 minutes waiting time.

 

To end the sumptuous meal with a nicely decorated dessert and a cup of coffee or tea is something made my aunt feels so satisfying! I truly happy with that!!

Raja Uda 油炸鬼

 

Jalan Raja Uda in Butterworth honestly is a very long road at least to my standard or my definition, it’s about 2.3km long.  Despite its colourful history of this place, I believe this road has many good food that anyone of us could actually hunt for it.

Most famous one is the Zi Wei Steamboat, which is located at the end of the road and Ah Keat Seafood Restaurant also another famous place for food, it’s also located at the end of the road. Another famous food which you wouldn’t want to miss in Jalan Raja Uda is their Yiu Char Kuih and Hua Chee.

Honestly you can’t find this in Penang island, their crispiness of this kuih is really making anyone fell in love with it, especially if you’re tasting it the first time!  You don’t have to crack your head hard what to get for simple supper, in fact, a pair of Hua Chee or Yiu Char Kuih is good enough to fill up your stomach.

The original stall is located at the Apollo Market (where the residents named that), which is at the mid point of this road, they also have branched out to both side of the road, that is the beginning of the road and the end of the road. To make it simple, 1^st stall is located before the Shell Petrol Station. And the last stall is located opposite the Zi Wei Steamboat Restaurant.

Few years ago, each of this Yiu Char Kuih or even Hua Chee is only sell at RM0.70 each. Beside from this 2 type of kuih, they also sell Ham Chim Peng.  Their customers can patiently wait for their orders eventhough you gotta wait for few minutes, so you can imagine how good is this. I even heard many outstation folks also aware of this stall and drove all the way here whenever they are back to home town or a visit to Penang.

You must be wondering such food can only eat any time of the year but not during the 9^th Emperor weeks. Well, you would be surprised, in fact, they are even cater for that too. So you don’t have to worry if you can’t taste it during the vegetarian period.

        

Other Review

Raja Uda.Com

Potato Moon

Food Scan

Remark: My apology of photos sharpness, it was taken by iPhone.

Home Cooked Fermented Bean Paste Pork Belly 豆酱炒豬肉

What would you do when comes to weekend? Do you do all the cleaning like mop floor, wash car, wash clothes, wash toilets, wash drying area, clean your stove, basin, bathrooms, etc. I guess many of us, the working wife or the working mother that without a maid will do this house chores right?  And do you turn on the TV and not watching but carrying on all the work?? Sounds familiar huh? I was basically doing all these when comes to weekend,  I even ‘listen’ to the movies instead of sitting down and watching it! So, I guess am not alone of doing such weird stuff right?

One shot, listened and watched X–Men series … didn’t realize the whole movie was talking about human and mutants how to fight for staying in one planet. Anyway, the entire movie, can see these super heroes how to fight with the bad ones and so on. Though it isn’t that dry, some how, can never able to understand the entire movie story line, it’s just like the other movie named Transformer. I guess I am that kind of person will never spend such money to watch such sci–fi movies in the theater. I rather spend the money to watch movies like The Iron Lady, The Lady, The Green Mile, Dancing with Wolves those movies.

Because of the different movie interest, most of the time, I know my better half is accompanying me to watch those movie which he always called the dry one. And, I can just never ever sit with him to watch anything like thriller, or horrify movies. Ended up, he would have to invest into home theater, and buy some good movies to watch at home. Come to think of it, I am kind of unreasonable, huh?

Weekend is my only 2 days that I don’t have to cook, the only thing that I have to do is to do some marketing for the week. So when comes to Friday, will have to plan out the entire week dishes, whether is noodle, porridge, 1 pot dish, etc. 

Fermented Bean Paste fry Pork Belly is my favourite, and because of the way my mom fry it that become hubby’s favourite too. When comes to weekend, mom will cook this dish for us, and I can never ever learn the way she fried it. I guess I will have to master it. The ingredient is rather simple.. I believe each house hold will have a few things at home… things like garlic, onion, fermented bean paste, oyster sauce, etc. This dish is something easy to prepare and need not to have a lot of fancy things to cook.

Ingredients

500g pork belly

1 tablespoon of sugar

1 tablespoon of dark soya sauce

1 tablespoon of chopped garlic

6 chili padi (chopped)

1 tablespoon of fermented bean paste

½ cup of water

Method

1. Cut the pork belly into thin strip, approximately 1cm
2. Marinade the meat with 1 tablespoon of dark soya sauce and 1 tablespoon of sugar for about 20 minutes
3. While marinating, best to kill the time by cutting the chili and the garlic.
4. Heat the wok with some oil, don’t pour too much, cuz, pork belly do release oil when you fry it.
5. Once the wok is heated, fry the fermented bean paste, garlic and chili till fragrant.
6. Then add in the meat, let it stay in the wok for few minutes, then fry it.
7. Make sure it’s high flame, the wok is hot.
8. In order to make the meat is fully cooked, best to cover the wok with the wok cover on and off and fry it again. That would make the dish real tasty and fragrant.
9. Once cook, dish out and best to serve with steam rice.

 

You must be wondering why am I not adding in any sugar, based on what I’ve tried, 1 tablespoon of sugar is sufficient. However, if you find it too salty before you dish out, you can still add a dash of sugar. Mom normally cook this dish without adding any water, that makes this real dry and normally she will add in ½ tablespoon of chili boh. But I prefer the chili padi that make the dish has a bit of spiciness, hence I use chili padi instead.

Evergreen Café Koay Teow Th’ng 永茂茶室粿条汤

 

Whenever people tells us they are going for Hutton Lane Koay Teow Th’ng, many of us will think of the Fook Chiew Café Koay Teow Th’ng. Well, how many of us think of this?

This is my first time visit and I noticed their soup base is definitely a thumb up for it. Not that I find the others not nice or what, however some stall just not too consistent in making their soup. At times it’s just as bland as normal soup with MSG.

This coffee shop is easy to recognize, it is same row as the Eden Coffee House, and it used to be so famous that you ought to call for reservation. And it is also opposite the MPPP multi–storey car park too.

Apart from what Sin Chew Press has written about this stall, hubby also got to know a little history about it, this was originally established from the old tau keh 40 to 50 over years ago. It was operated by a small trishaw behind the back lane. And from there, they have built their regular customers and the business grew from there.

Currently this is managed by the second generation and it has become one of the favourite spot for many people that come here for breakfast.

The soup is sweet in nature, I believe it is boiled from what many Chinese said big bones (大骨) or Cantonese called it 豬頭骨. Other than that, I believe they have other ingredients that make the soup sweet and delicious.

Why should I say more about it… let the pictures tell the thousand story, right?

  

Other Review

蓝天白云数格子

Where2Eat

Address & Contact Number

No. 11, Hutton Lane

10050 Georgetown

Penang

Operating Hour: 7am to 1pm

Off Wednesday

Home Cooked Hakka Nam Yee Meat Stewed 客家炸肉

 
This is my first attempt of making this Hakka dish, in fact, it has to make the Hakka Nam Yee Sauce before hand. However due to time consuming, I have cutting it real short and also due to health reason I decided not to deep fried the pork belly which the recipe said it’s required.

This Hakka Nam Yee Sauce is also can be used for Hakka Steamed Pork Belly with Yam (芋頭扣肉). Head

Let’s start with the sauce, ingredients were easily obtained from the market, in fact, I did not blend it as I do not have a food processor, … how I wish to have one now… and it would be absolutely perfect if it’s a Kitchen Aid brand. Ok, to cut it short,…. Here’s the ingredients –

a.       8 pieces of nam yee / fermented red bean curd

b.      3 tbsp chopped garlic

c.       3 tbsp chopped shallots

d.      1 tsp chopped ginger

e.       2 star anise

f.       5cm cinnamon stick

g.      3 tbsp oyster sauce

h.      2 tbsp sugar

i.        1 tsp sesame oil

j.        2 tbsp Shaoxing wine (绍兴酒)

k.      500ml water, 100ml oil

Method –

Heat up 5 tbsp oil, sauté chopped shallot, garlic and ginger until fragrant. Add in the remaining ingredients and bring to boil until thick. I excluded the Shaoxing Wine as hubby just couldn’t stand the taste and the smell, though we know wine can be evaporated.

Once the sauce is cooked, rest it to cool and keep in the airtight container and store in the fridge as and when needed.

Here’s the dish that I’ve tried to cook from this Nam Yee sauce –

Ingredients –

a.       600g pork belly sliced thickly

b.      100g black fungus, soaked

c.       2 tbsp Hakka Nam Yee Sauce

d.      1500ml water

Marinade –

2 tbsp Hakka Nam Yee Sauce

3 tbsp water

1 tbsp plain flour

1 tbsp corn flour

5 cups oil for deep-frying

Method –

1.      Combine pork belly with marinade and marinade for 2 hours

2.      Heat up oil for deep frying, put in pork belly and deep fry until brown. Dish and drain.

3.      Put in all ingredients and water into a stock pot and bring to boil.  Lower the heat and continue to simmer for 45 minutes or until the pork is tender. (serves 4 to 5)

 

Happy cooking!!






Source: Hawker's Fair Sauces

Home Cooked Fried Noodle 自家炒麵

 

I used to fry noodles when I am not in the mood for rice. And, all these while I only fry Lou Shu Fun aka Silver Needle Noodle (銀針粉). When I was small I was learnt this noodle as Lou Shu Fan as in Rat Noodle if you translate it directly (老鼠粉); and along the years of my growing age, I got to know it’s also call Bee Tai Bak in Hokkian dialague (米篩目/米台目). Frying Noodle especially we called that Yellow Noodle is my 1^st experience, we got to wash off the alkaline (鹼水) before we fry. I have never ever know how do we wash it off, cuz, all the time I only know to blanch it before we eat, just like the normal Ko Lo Mee (乾捞麵).

Ingredients

100g to 150g of yellow noodle, I told the trader I only need 1 person serving

Bean sprout, again… 1 person serving

1 egg

1 tablespoon light soya sauce

2 teaspoon dark soya sauce

2 teaspoon of chili boh

2 to 3 cloves of garlic, chopped

Method

1. Wash the yellow noodle under the running water for about 5 to 10 minutes

2. Then after, leave it aside to let it dry off

2. Heat the wok on high flame

3. Add in the garlic and fry till fragrant

4. Follow by the yellow noodle

5. Then keep stir frying it and add in other sauces like dark soya sauce, light soya sauce and chili boh

6. Once all sauces blended well, add in the bean sprout

7. Add in the egg and blend in the noodle

8. Stir fry it for couple of minutes and dish out

 

Though this is my first time, I wouldn’t say it’s delicious, but it isn’t that bad, most important thing is the flame that has to control it well.