家常炒老鼠粉

許多朋友告訴我，兩人很難煮飯。但我從來不認為那是難題。不好又一餐，好又一餐。如果我們老是往外吃，基本上我們是吃了很多味精。儘管許多人聲稱，它的食物從來不加味精，如果常期下去也未必對我們的健康好。雖然我不是一個傳統的女人，但我深信一個完美的女人應該能做飯，管理家裡的一切瑣碎事物。同意我的看法嗎？

這一餐可以說是很容易也可以說很超值。我買老鼠粉RM2.00, 豆芽RM0.20, 辣椒醬RM0.50 和魚餅RM0.40。其餘的配料如肉末，大蒜，雞蛋家裡都有。所以我說很超值。

炒老鼠粉的食譜 (產量: 2人)

老鼠粉

蒜

肉末

豆芽

辣椒醬

魚餅切成細條

雞蛋

1.       燒熱鍋，放入蒜末。炒至香味。
2.       再加入魚餅。輕炒一會兒。
3.       再加入肉末。
4.       和老鼠粉。
5.       加入3湯匙醬油，同時再加入約2湯匙的老抽。
6.       輕輕翻炒所有的成分，再加入1湯匙辣椒醬。
7.       再翻炒，最後才加入豆芽和雞蛋。
8.       輕輕炒，再舀出後，趁熱吃。

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 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. 

台牛後雲吞麵

Stumble upon an article from Guang Meng Press on Malay Street’s Wanton Mee, and also a post by vKeong too. I’ve been searching for this stall almost every weekend when I am free, unfortunately this stall only opens on week days, that means I can only try this out on either a replacement holiday or a day off.

That sounds pretty pathetic, isn’t it? Well, that’s not entirely true, when comes to food, whether it’s good or bad, it’s the enthusiasm in you to find it out and try it yourself, even others have told you how good or bad it is. It was on one of the Monday, I was trying my luck to see whether the stall is open for business or not. From far, I see a polypropylene shade covered the stall and I see smoke from the hot pot of boiler. I was telling myself, hey, that’s the lucky day for me.

Instead of sitting under the polypropylene cover near the stall, I opted to sit opposite where they have lined a few tables along the opposite houses. Say about 3 to 4 tables and a few chairs… looking across the street, seeing the owner Ah Hock focusing in cooking the wanton mee for his customers.

A young lady came forward and asked us what kind of drink we would like to have; and also to confirm our order. A few minutes passed by, a middle age lady send us 2 bowls of dried Wanton Mee and a bowl of Wanton Soup.  I could smell the fragrant of the bowls of Wanton mee across the road.

 
The noodle has cooked till its al dente and it has its springy feel too. The sauce has also made the noodle fully blend into it and complement with the wanton and others side dishes like Char Siew and cooked vegetable. Ah Hock also garnished each bowl of the Wanton noodle with a little bit of spring onions as well.

 
The wanton soup that we have it’s nicely soaked in the hot soup and with a few spring onions swimming on top of the soup. Each of these wanton wrapped with marinated meat and the juices will flow out to your mouth each time you bite on it.

That explains why people are still crawling over to this stall despite a hot weather.

Address & Contact Number

Ah Hock Wanton Mee
The stall at the intersection of Lebuh Melayu (Malay Street) and Lorong Ikan

Tel: +6016-4373 096

Business Hours: Monday to Friday (12.30pm to 5.30pm), close on Weekends & Public Holidays.

Price: RM2.70 (small), RM3.20 (medium), RM3.70 (big)

Home Cooked Noodle Soup

When you are leaving nothing in the fridge to prepare for a meal.... You will tend to be creative. Agree?  Even though that leaves you basically nothing to cook but you ought to crack your head to think of something. Right?

When comes to Friday, you wouldn't want to go anywhere but home.... Know why, the traffic from Bayan Lepas Free Industrial Zone to the Penang Bridge, honestly its killing. If you are driving a manual car.... You will want to go for shopping, before heading back home. For me, I didn't even want to go anywhere but home. Thank God, it’s an against traffic flow, thus, it’s not too bad, however, some time to get stuck in the traffic is also required. I wonder why are they not building a 4 lanes or 5 lanes of road?

So, a simple meal for such day can be really easy at times to pass your Friday night. What I made was a simple noodle soup with minced meat.

 

Ingredients

2 cups of water

1 cube of chicken stock

2 stalks of spring onions, but I had about 10 stalks

Approximately 250g minced meat

2 teaspoon Oyster sauce

2 eggs

Method

1.    Boil 2 cups of water

2.    Once it boils, add the 1 cube of chicken stock, and let it dissolve

3.    While waiting for it to dissolve, wash and cut the spring onions to 1.5inches in size

4.    Marinate the minced meat with 2 teaspoons of oyster sauce, for about 20minutes

5.    Add in the minced meat per 1 person’s serving

6.    Keep boiling till the meat is cooked

7.    At the same time, boil a pot of water cook the vermicelli per instruction

8.    Scoop out and pour in the soup and the minced meat

9.    Optional is to add in a poach egg per your liking

10. Garnish some spring onions that makes a bowl of noodle colourful

Enjoy! 

Clarke Street Koay Teow Th'ng

I came to know about this Koay Teow Th’ng stall from Food Paradise. All because this is definitely an unique one to me, cuz, no Koay Teow Th’ng in Penang giving so many meat balls or fish balls too. At least for this, is giving 4 different types of balls and one of those which is my all time favourite too, the Pork Tendon Meat Ball. Not many could take on this because of its aroma, but personally I like it because it has the ginger taste and smell too.

And I only find this in Ipoh, it’s hard to find it in Penang, when I came across this, I just can’t help myself for not patronizing them almost every week.

In fact, almost every weekend after a hike in Penang Hill, a group of us will sure visit this. Though the surrounding is not as hygiene as you think… but that doesn’t put many people off, some even could just wait there for a vacant table.

Before I drafted this post, I got to know the history of this stall, and many called this as Ah Boy Koay Teow Th’ng. It was established in year 1977 and it’s now operated by the young chaps and occasionally the old ones will come to help.

Soup base is sweet, at least my taste bud tells me that it’s sweet and I believe it is cooked with many ingredients like chicken bones, chicken meats and so on. Having a bowl of Koay Teow Th’ng, you just can’t omit the lard oil, cuz, that basically make the entire bowl of Koay Teow Th’ng a star! Well, at least it blinks your eyes and give you a buzz in your mind before you start off a day.

I’ve tried the Koh Loh type (dried type, with dark soya sauce). Still find the soup base is a better choice. I could see some customers will order a plate of chicken and bean sprout. And garnished with some spring onions, and some fried garlic. Hmmmm…. This is making me yearning for a bowl now.

The stall is open daily except Tuesday (only got to know last Tuesday, 1^st May), and it opens from 7am to 2pm. But lately I could see by 11am to 11.30am… the stall owner is clearing the tables and chairs.  So, try your luck!

Other Review

hApPy HaPpY

Food Paradise

Gourmet Garden

Tua Pui Curry Mee 大肥咖哩麵

 
While I was drafting the Tua Pui Curry Mee post in Mandarin, I got stuck … just do not know how to continue it. Ended up I will have to write in English instead of Mandarin. In fact, there are many posts in this blog have written in Mandarin, some how some where, I got stuck… the brain is just not functioning well enough to tweet some Mandarin characters. I guess that’s shame on me whom educated in Chinese media.  No matter how hard I tried… it’s some how stopped some where; not to mention my English isn’t that great either. Sad sad sad sad… that could imagine, education system is very important during our childhood days.

Heard about this curry mee stall for a long long time, it has featured in many books, magazines and even blogs. The stall has been into business for 3 generations, and it’s now managed by the grand-daughter. The owner believes in making the soup with traditional recipes that their grandfather has passed it on to them. If it’s not because of their house has scheduled to dismantle, I truly believe they will be there for long as long as they could.

Their soup base is definitely different from others, it has an unique taste. It was our first time trying this out, we were honestly fascinating to see they garnished the noodle with mint leafs. They have other side dishes like chicken feet, curry chicken, and many other more. It’s similar to the one in Raja Uda Curry Mee, but compared to it, I guess the one over in Mainland has more variety choices.

Curry Mee will not be perfect without the bloody stuff like cockles, blood, long beans and so on. Not to forget their home made chili, and the special soup base. Why would I elaborate more of it… we should be drooling over with these photos right?

Enjoy!!

 

Address & Contact Number

No. 23, Lebuh Kimerley

10100 Penang

Tel: +6016-400 7748

Business Hour: 9.00am to 5.30pm (off Wed)

Hot Bowl Nyonya Delights

I’ve heard so much about this place and this is my first time here. This is like my previous experience in Sushi Kappo Miyasaka, where I could miss and kept thinking how good is their curry mee.

Recently I brought my sister and my brother-in-law for breakfast… and it took for about 20 to 30 minutes for them to serve us the bowl of noodles. Apart from that, you gotta be early to grab a seat too, otherwise, just like us the 1^st attempt we came and leave without second thought as there were a few of their customers were standing and waiting for a seat.

So, you can imagine how delicious, spiciness, tasty, mouth watering, droolicious about this bowl of Curry Mee!

Of course apart from Yellow Noodle and Vermicelli and the cockles … you have other side dishes like porch chicken, ordinary koay teow soup, chicken rice and other condiments.

What’s good about this curry mee is their home made chili paste. It’s something that you shouldn’t miss it! It’s hot and it’s like numb your tongue without realizing it. So, you can imagine how spicy it is…

Address & Contact Number

Hot Bowl Nyonya Delight Restaurant

16-A Lorong Abu Siti

10400 Penang

Tel: +604-227 3168

Business Hour: 8am to 3pm

Closed on Monday

Home Cooked Fry Yee Mee 炒伊麺

Exactly a month for not updating my blog,… what have I been doing? I’ve been busy… well, that’s the normal excuse for ourselves and for the readers. And, that will turn out to be most of us normally pick up too. Or, perhaps I was just finding sometime to settle down some thoughts in my mind, before I could start writing again or move on with whatever plans in mind.

Since settled down here, I have not been honestly adventurous enough to explore more food in the island. Not that am finding excuse but honestly, I am so lost that I do not know how to manage my own time to certain extend. I could barely split myself into this and that. When am too free, I have all the time in the world, but my mind isn’t functioning. In fact, what’s going on, uh?

Actually I have plenty of ideas in my mind and I wish I have the capability to do it… things like cook all the food that I’ve been reading from the web, invite friends and family to my small hut for a simple gathering, reading some books, etc… but some how, it’s just didn’t get it working. Apart from now that am grumbling over it, whatelse have been done then?

Oh yes, I’ve been cooking simple food for the 2 of us… how simple would it be with Fried Yee Mee?! Mom’s version is always sumptuous and ‘luxury’ to me. Why would I said that, you could always see something like octopus, fish fillet, pork fillet, prawns, vegetables, and others ingredients.

Where else, mine was simplified compared to mom. At least, I could feed the man at home with satisfactory grin. Isn’t that satisfying for the cook?

Ingredients
2 Eggs
250g Prawns (medium)
500g Vegetables (Choy Sum)
250g Pork Fillet
2 Yee Mee
4 Tablespoon Oyster Sauce (2 tablespoon for marinate)
3 Tablespoon Dark Soya Sauce (1 tablespoon for marinate)
3 Tablespoon Light Soya Sauce (1 tablespoon for marinate)
1 Teaspoon Sugar
Salt
Garlic

Method

1. First marinade the pork fillet with oyster sauce, dark soya sauce, light soya sauce & sugar for 30minutes.



2. Boil water to cook the Yee Mee till al dente, then set aside. 2 to 3 tablespoon of vegetable oil on cooked Yee Mee, to avoid sticking together.



3. Lightly beat egg and set aside.



4. 2 tablespoon of oil to heat fry pan.



5. Pan fry lightly beaten egg till cooked and dish out.
   



6. Cut the egg into stripe and set aside.



7. Heat up the wok with 5 table spoon of vegetable oil.



8. 1 tablespoon of garlic, heat up and fry.



9. Add in the marinated pork fillet and prawns, then add in the cooked Yee Mee.



10. Stir fry and add in the sauces.



11. Dish out and sprinkle with the egg stripe.
    

Nam Heong Restaurant 南香茶餐室

Since our loved one has left us, we hardly go back to this place… the place that earned its fortune in tin trade. But we do drop by if we are on the way to the city – KL. No doubt Ipoh food is always nice, and hearty, at least it does to me, especially their bean sprout chicken, Foh San Dim Sum, etc.

I always wanted to take my favourite Kong Heng Popiah and many times I will either lost my way or turn to the wrong junction. Then ended up I gave up for another food. Of course, Nam Heong of Jalan Bandar Timah isn’t that bad choice if you are looking for Ipoh White Coffee.

Let me make the comparison between Ipoh and Penang food … here goes….

Ipoh Chee Cheong Fun is different from Penang’s type. Penang will add shrimp paste and other sauces, but Ipoh will add green chilies and some curry sauces, that’s make it so unique that you wouldn’t decline to have one.

Ipoh Char Koay Teow will have to give way to Penang’s one. Cuz, it will never have the Penang’s aroma, even though they fried like Penang’s way. Some how, something is missing some where. Can you spot anything missing?

Ipoh Curry Mee is also another noodle that is different from Penang too. Penang will add long beans, tau kua and Cantonese called it Tau Foo Pok, and soup base has strong coconut milk. Where as Ipoh Curry Mee has more spices and stronger aroma too. Another tip that will tell you that this doesn’t belong to Penang Curry Mee, that’s the lime that squeeze in the soup.

Ipoh Hor Fun (Flat Noodle 怡保雞絲河粉) is Ipoh’s signature. Penang Koay Teow Th’ng could never beat them. I wonder why? Perhaps Ipoh Hor Fun added some shrimps into their stock that makes the soup base fragrant and tasty. Even so, their flat noodle is smooth and nice. One could think of the water that they use to make noodle. Many were speculating they were using mountain water for making it, but, how true would that again? Right?



Address
2, Jalan Bandar Timah,
Ipoh Perak, 30000
怡保旧街场

Opens from 7.30am to 4pm

Hun Sai Fish Head Bee Hoon

Have you experience sitting in front of the grave yard and having your bowl of soupy hot fish head bee hoon (rice vermicelli)??

Well, I’ve just experienced it not long ago… seeing row by row of tombs, and greeneries of grasses that lining these tombs, is an unique scenery. If it’s not because of the recent disciplines, guess I would not discover this place. I was told the early start, it was only tricycle running the business, but now it has been growing with a small pick up van with a few helpers.

I supposed this is family running business, and it was started it small and now it’s growing to such situation, and it has also gained a certain percent of customer base for this. Even tables and chairs are unique…

The ingredients that preparing for the bowl of bee hoon is absolutely fresh! Though I didn’t order a bowl of prawn bee hoon, but I could see the prawns has its freshness and the meat is rather firm.

Both fish meat bee hoon costs RM4-50 per bowl, regardless deep fried fish or fresh one.

As for prawns is about RM8 per bowl. In fact, I am thinking I should go back again for the prawns. It was absolutely tempting!

Another type would be the assorted ingredients, eg. meat, meat ball, intestines, etc.

We have two different opinion on this, hubby finds it just nice, where as I find it too blend. But, talking about freshness of the ingredients, I do not have doubt about it. I guess I’ll leave it to the individual to judge then.


Address & Map
Paya Terubong
11060 Penang
Map - https://foursquare.com/venue/7506446

Home Cooked Wanton Mee

On a Valentine Day, many couples will spend some time for dinner, whether it’s a sumptuous candle light dinner or simple one. I think this would be one of our unforgettable one. Well, why would I say that… have you seen a couple staying at home not having candle light dinner but home cooked Wanton Mee?

Oh ya, don’t laugh over it, but that’s true that we both are enjoying 13 wantons each and a plate of Wanton Mee.

I got all these ingredients from Jaya Jusco, Queensbay Mall, except minced meat from Jelutong Market. Best to get such ingredients in the wet market, some how I find it fresher.

To marinate the 200g minced meat, I used oyster sauce, pinch of sugar and 1 teaspoon of corn flour to marinate for 30 minutes.

Wrap these meats with wontan skin and keep aside. Boil a pot of water to boil these wantons. For my case, I use a wok to boil, for that matter, I find that it’s easier to manage, and also it boils quicker too.

What mom taught me was when we put all these wantons in the boiling water, it will sink, once it’s cooked, it will be floating. It’s about 3 to 5 minutes, depending your size of the wantons.

Once cooked, add 1 tablespoon of garlic oil and half table spoon of sesame oil. Add light soya sauce instead of pinch of salt, and add on ground pepper if you like the taste of it.

After that, I boil another pot of water to cook on the noodle.

Remember to prepare another pot of cold water for cooling the cooking process, my mother told me that is actually clearing the alkaline in the noodle, and some how that’s make the noodle even more crunchy when consume.

Cook the noodle for 2 to 3 minutes, transfer the noodle to the cold water for cooling the process and then after transfer it back to the hot boiling water, losing the noodles and set it on the serving plate.

If you’re not an oily fan, just add half table spoon of garlic and sesame oil respectively. Half table spoon of dark soya sauce and light soya sauce, mix well and garnish with spring onions.

And that’s our Valentine meal.

Happy Valentine folks!!