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. 

The Bungalow

 

Recent event that we had organized was pretty successful; at least I know our fellow colleagues enjoyed themselves very much down here, in Lone Pine Resort, a boutique hotel along Batu Feringghi. Before Lone Pine was acquired by E&O group, it was one of the 1^st hotels in Batu Feringghi; it was one of the oldest hotels down here too. After the acquisition, the entire hotel was under a massive renovation and it was a total change then after. However, their signature restaurant – The Bungalow still remain unchanged. In fact, added a store upstairs and named The Gerai, that’s selling local items like sarongs, rattan basket, hats, and some local delights, etc.

Always like to visit this place, 1 is because is very much well shaded, 2 is because their food has their unique way of presenting to their customers and their in house guests, 3 this is one of the shooting venue for the E&O Celebrity Chefs competition, if you remember, there was a scene where all the participants have to cook with the children, and they were cooking one of the simple dish and that’s pancake.

  

The event that we had has consists of 1 lunch and 2 tea breaks. And we have 2 sessions down there with 2 different sets of menu. Of course the 1^st session that we had was something unique and it’s The Bungalow’s signature – The Tiffin Lunch. The Tiffin Lunch is their ever popular Oriental styled lunch that served in the traditional Tiffin carrier… in fact, The Sarkies from the E&O Hotel was having the same concept as well.  However, some of my colleagues find it a bit awkward as during their lunch down there… wonder why were they serving their food in the Tiffin carrier.

   

Anyway, lunch was served with Hainanese Spring Roll first as an appetizer and the Papadum as snacks. Sharing the mess ... that picture could tell how enjoy we were!

And, followed by the Vegetable Tom Yam Soup. This is definitely a kick for me! Cuz, it’s spiciness and sourness is definitely up to my preference. Of course, it can never be able to compare to the authentic Thai’s Tom Yam if you really want to compare it.

Here now the Tiffin Carrier… which consists of …

  

Stir Fried Chicken with Ginger & Spring Onion

 

Assam Fish

 

Foo Young Egg (芙蓉蛋)

  

Stir Fried Mixed Vegetables

 

Last, but not least… the dessert, Sago Gula Melaka. Many of my fellow colleagues were telling me the Gula Melaka was very fragrant, and wasn’t that sweet.

The 2^nd group food menu has a total change; the food is more Cantonese style and mellow down too.

 

Appetizer was served with Kerabu Mango & Turnip with Gui Fei Abalone Sliced.

 

Followed by the soup, Egg, Seaweed and Vegetable Soup.

 

Onion Chicken with BBQ Sauce

 

Kong Poh Squid

 

Loh Hun Vegetable with Tang Hoon

 

Fish with Thai Sauce

And, all served with Steamed Rice

 

And for the dessert, it was given Honey Dew Sago with Vanilla Ice Cream. It was creamy and cooling for the current weather.

Oh dear, how can I forget that, they can even arrange vegetarian food if you have a Vegetarian participant/guest. And this is what we have, it was a special thought that Lone Pine hotel arranged it for us.

 

Vegetarian Salad.

 

Sweet & Sour Chicken Set.

Anyway, the whole event that we have and the place that we chose is a perfect venue for creating memories that never to be forgotten.

Address & Contact Number

The Bungalow

97, Batu Ferringhi

11100 Penang

Tel: +604-886 8686 

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)

Kwong Sang House 廣生洋服

 Sometimes it’s good to browse thru some foodie blogs, cuz, you will get to know new eatery place. In fact, I got to know about Kwong Sang House from one of the blog name 食记Yummy. And due to curiosity, that leads me to find out more about this. I heard so much about Behind 50, unfortunately didn’t get a chance to visit. Apparently it’s the same owner that established Behind 50 that branched out Kwong Sang House.   I believe I remembered a colleague of mine briefly told me about it, that Behind 50 plans to establish another branch some where around Leith Street area.

Well, I believe this is the place – Kwong Sang House.

       

It’s funny to see a tailor shop transformed into a café and still keeping the originality in this shop. I would have to give a big applause to the owner that has such a creativity idea.  When we walked in, some 50’s or 60’s oldies was playing, and only a table that is occupied. Saw the lady busy capturing photo of this place, I believe this is going to post up in their blog.

Briefly went thru their menu, from the pictures it looks yummy. But again, it’s all the typical bistro, café kind of food. As for the drinks, it wasn’t freshly blend… some how it’s the deco that attracts many of us.

 

Each sets comes with a drink, either Hot Green Tea or Dragon Fruit Drink, a salad or a bowl of soup for today, and the main course, finally a dessert aka a scoop of ice cream.  You can also op for a cup of coffee with extra charge RM2.00 if am not mistaken.

 

House Salad, consists of lettuce, olive, tomatoes, onions, etc.

Mushroom Soup, garnished with some dried herbs, and given 2 slices of garlic bread.

Aglio Olio, slightly spicy. But it does definitely have its kick!!

 

Butter Fish, pan fried the fish slightly on both side, and having side dishes like mashed potato and broccoli to complement with the main course.

 

Single scoop ice cream that ends the simple meal at Kwong Sang House.

Other Review

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食记Yummy

Taste…iest

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木子の茶舍

Foodies 为你写食

China Press

Address & Contact Number
Kwong Sang House 廣生洋服

36 Leith Street

10220 Georgetown

Penang

Tel: +6012-556 5509 / +6012-4939 230

Business Hour: 12pm to 11pm (close on Thursday)