The King of Spare Ribs in Klang
Posted by: ipohwav3 on: November 8, 2009
Klan prides itself all these years as the infamous destination when you’re craving for Bak Kut Teh. Very few mention about its other local specialties, such as the Klang cendol and also, the King of spare ribs.
After my fourth trip to Bangkok last month, we went all the way to Klang for lunch at this hidden gem, as Eqhern needed to go to the JPJ office in Shah Alam. CK leads the way after I provided him the address. He has not heard of this place, eventhough he’s from Klang himself. The place is rather easy to find, located at the shophouses next to the mosque (talking about irony; pork and religion) and across the street, is where the Klang cendol shop located.
We ordered four dishes, and the Hakka Char Yuk (meatballs, RM 1.00 per piece) was the first to arrived. The texture resembles the humble Ipoh “sar kok liew” and redolent with Five Spices Powder (a combination of 5 types of spices usually used in Chinese cooking). Crisp on the outside and warm on the inside, this make a good starter.
The main star would certainly be the signature Hakka Paikut (or Pai Kuat, as pronounced in Cantonese, price starting from RM6). Peng Heong uses the boneless spare ribs cut, much to my delight as I don’t really fancy meat with bones attached. It looks very similar like char siew, except the fatty parts but still, it has the melt-in-the-mouth sensation nonetheless. Slightly sticky with the caramelized basting and served with its own marinade, the fillets were exceptionally tender and flavourful.
While the spare ribs was good, their Claypot Chicken Satay was just mediocre. The gravy was flavourful but we feel that it was rather heavy on the dried coconut taste (satay sauce usually doesn’t contain coconut but the four of us agreed that we tasted the same thing, so it’s not just my imagination). The credit of the dish would be the big chunks of tender chicken meat.
Peng Heong Hakka Paikut Restaurant
No. 2, Lorong Gudang Nanas,
Off Jalan Pasar, 41400 Klang.
Tel : 019-260 0855 or 012-236 9855.
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Everyone’s Cup of Tea
Posted by: ipohwav3 on: October 26, 2009
There’s a new vegetarian cafe in town.
No, no… don’t brush me off just yet. I’m seriously telling you the truth. If you’re tired with the NORMAL Chinese and Indian vegetarian food, give Chayo a try for something UNUSUAL at reasonable price. Apart from being a vegetarian cafe, Chayo uses only organic ingredients in their food and also runs a yoga studio, just above the cafe itself in Kelana Jaya Mall.
Together with Chris&Christine, Ivy Ai Wei, Citygal and another few friends, we paid Chayo a vist last month (thanks to Christine for the arrangement!), hence you will see a vast array of dishes we had that night. As for drinks, I personally like my Chayo Chocolate (RM 5.50, top left) with a little bit of spices that makes it rather interesting and the Orange Mango Delight (RM 4.90). Chris had the signature coffee with spice (top right). Both Mango Lassi and Coconut & Pineapple (bottom left and right) were rather ordinary though.
We were served with mostly vegetarian snacks such as the Tauhu Sumbat (RM 4.50) and Tikki Chat (RM 4.50). The tauhu sumbat was nothing to shout about. The tikki chat was rather good; made from potatoes and topped with cubed tomatoes, onion and coriander which very much resembles bruschetta.
I like their French Toast (RM 4.50) and Tofu Scramble (RM 7.90); the French toast wasn’t look or taste like the exact version as it was much darker in colour and served with molasses, but it was rather good. The tofu scramble was rather interesting (I think they tried to mimic scramble egg on toast) with mashed beancurd cooked with turmeric, onion and other spices and served on toasted bread.
Another interesting stuff, the Bombay Toast (RM 4.50). We couldn’t exactly determine what they used to make it but it was a little bit salty, mushy and spicy at the same time. Aloo Chat (RM 4.50) is a savoury potato salad with homemade sauce, potatoes, spices and coriander.
We also like the Mushroom Fried Rice (RM 6.50), served with homemade sambal. The Spaghetti Pesto (RM 9.90) was rather good as well but I would prefer a stronger basil taste to it. If you’re wondering, yes, Chayo does serve set lunch too such as the Indian set that comprised of capati with curry & fragrant cheese sauce, & spice tea.
I have returned to Chayo with WMW, where she found the prices were very reasonable for a cafe setting and the quality of the food there (they uses real onion for their onion rings and not those frozen type, lightly seasoned with pepper and spices). For your information, Chayo also serves organic Hari and Yogi tea imported from Netherlands and America.
Many thanks to Gurujaswant, the marketing director, Paramjot, the marketing manager, and Vasu for the warm invitation and attending to our needs graciously throughout the meal!
Chayo Cafe
50-1, Kelana Mall,
SS6/14, Kelana Jaya,
Petaling Jaya.
(next to Giant Kelana Jaya and UNITAR)
Tel: 03-7806 2675
Business Hours: 9am to 9pm daily.
Simple Spinach
Posted by: ipohwav3 on: October 1, 2009
I’m feeling rather uninspired lately (as what I told WMW as I’m typing this). Maybe I need to recharge myself (thank goodness I will be away for holiday this coming Saturday, can’t wait!)
Since I’m uninspired, here’s a short post on the latest stuff I experimented in my kitchen.
I rarely cook spinach cos the nearest supermarket doesn’t sell them, so I have to buy them at the local wet market instead. Mom usually just stir-fry it with garlic and I find it rather plain. So, I experimented it by adding more ingredients to it and that’s the result. It didn’t turn out to be as what I expected; it was rather watery and the eggs were way too mushy. Shall try to improvise it again another time.
I used:
- 2 cloves garlic, crushed and minced
- 300 – 400 grams of spinach, roots removed, rinsed in running water and chopped to preferred length
- 1 medium-sized egg, lightly beaten
- a handful of anchovies, heads and innards removed and cleaned
- 1/2 cup of water
- salt to taste
Directions:
- Shallow fry the anchovies with medium heat, stirring constantly till it turns crunchy and golden brown. Dish up, drain on paper towel to remove excess oil and set aside.
- Sauté the garlic till fragrant, then add in the spinach. Toss to mix well, season with salt. Add water and cover the wok/pan to let it simmer a while to soften the veggies.
- Once most of the water evaporates and veggies tender, lower heat. Pour in the egg and mix them gently. Dish up and garnish with the crispy anchovies. Serve immediately.
Have a good weekend, everyone! I know I will. 
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