Nasi Lemak Famous

Such a catchy name eh?

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It’s super easy to find this place if you’re familiar with Bangsar area. Opens for business only in the evening till early morning, you can see many patrons seated by the open air area of the food court next to the stall. Mostly are enjoying the nasi lemak while some relaxing with sheesha.

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Take whichever side dishes you like from the trays but the must have would be the fried chicken with batter bits. I have always like Malay-style fried chicken and they did a good job with the marinade. If you’re lucky, it’s worth the wait for them to refill the chicken basket and you can get a piece of piping hot from the wok! I tried their pergedil, quite normal stuff. I also like the steamed coconut milk rice, aromatic with separate grains.

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Nasi Lemak Famous
Corner stall of Bangsar Selera Food Court,
Jalan Telawi 1, Bangsar.
(next to Public Bank)

Who else tried this?

Dim Sum @ Kong Mah Restaurant, Sg. Buloh

Do you know that dim sum is being called as the Chinese version of tapas? Tapas is a Spain word, which refer to a wide variety of appetizers or light snacks served and eaten before dinner. While the Spanish have tapas in the evening and dim sum is more to a breakfast or brunch thing, the concept is the same; to encourage conversation while nibbling at different varieties of food and sipping your favourite beverage.

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Recently, I was being introduced to a dim sum restaurant tucked away in a corner in a small village cum factory area in Sungai Buloh by a close friend of mine, who claim that the food were quite good. He was brought to this place by his sister’s friend previously, and he has been coming back twice for the dim sum. The area however, is bustling with heavy vehicles going in and coming out from the factory area, which can be quite dangerous to those who are not familiar with the roads.

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Trays of goodies will keep coming as soon as you sit down and sometimes the waiters will just put the item on your table when you point to it. The yam puff is pretty good; crispy outside and soft inside, the barbequed pork filling not too sweet and has a smoky flavour to it.

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Couldn’t recall what’s this, I think it should be sweet sour fish roll. Normal stuff but kinda weird to served it with crushed peanuts on top.

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We loved the siew mai for they added some black pepper to it. The slightly hot sensation complements the juicy pork and shrimp filling very well.

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I like the fried lotus dumpling as the lotus paste was thick and creamy but not overly sweet.

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They seems to enjoy the har mai and har gao very much too for the skin is not very thick and stuffed to the brim with succulent, big shrimps. Freshness? Checked. Crunchiness? Checked. Size? Checked. Verdict? Pass with flying colours!

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I find it quite weird for a dim sum restaurant to serve cookie crust egg tarts. It was alright though, nothing to shout about the taste. The chee cheong fun was pretty normal as well, but the rice rolls seems to be a bit too soft to be picked up with a pair of chopsticks.

Total bill including tea for 4 came to about RM48+.

Read about WaiSikKai’s comment here.

Restoran Kong Mah,
32, Jalan Public,
Kampung Baru Sg Buloh,
47000 Selangor.

The Innovation of “Liew”

I remembers my old-school days; how my classmates and I would sprint to the canteen when the recess bell rang. Most of the Chinese students would surround the noodle stall, picking their choice of noodle with their favourite liew or yong liew (that’s the common term for yong tau foo in Ipoh) and pass to the aunty mending the stall. My favourite would be the deep fried fuchok (rolled or flat version), sotong ball, deep fried wantan and so on.

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When CityGal brought J2Kfm and me to this coffee shop in Gunung Rapat one week before Father’s Day in June, it really opened up my eyes to how liews had evolved into over the years. My pictures here don’t do justice to the selection (kindly hop over to CityGal and J2kfm’s posts above for a better view, or Star Metro’s article by Alexandra Wong here, tenkiu), but my eyes couldn’t be playing tricks on me, right? Erm…. stuffed brocollis, stuffed oyster mushrooms, stuffed baby bok choys, stuffed enoki mushrooms (how did they do that???), stuffed baby corns, stuffed capsicums… I lost count. And that haven’t include the usual fried items. The mah tai kang (water chestnut drink) with bits of water chestnut was refreshing on a hot afternoon.

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The fried liew were freshly fried upon ordering and was a hit among us. The fried Chinese crullers and taufu pok stuffed with fish paste were a tad hard though. Stuffed capsicum was not bad, a nice substitute for green chilli especially if you don’t fancy the latter. If I were to compare Tai Shu Keok with Kwong Hong, I would say Tai Shu Keok has more fried items while Kwong Hong’s liew are more suitable for those who wanna watch over their waistline. The next surprise was in the bowl, where our shared portion of curry hor fun served with kaku choy (a type of fern commonly stir-fried with belacan and chilli). Odd combination but it worked well on our palates.

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Kedai Kopi Kwong Hong
Jalan Gunung Rapat (opposite Gunung Rapat wet market)
31350 Gunung Rapat, Ipoh.
Click here for map by J2kfm.

Hold on…. the day was still early and there are still more space to be stuffed in our belly… so, we hop to another shop for more liew!

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Located just further up at the same street, we passed by this shop earlier before Kwong Hong and we decided to drop by later upon seeing basketfuls of liew on the counter. The low profile, wooden shack of Kedai Kopi Kean Seng seems to be famous for the assam laksa.

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The stall, called Kee Poh (not Kai Poh, as we wrongly read at first!) is manned by a couple. The same system goes here; pick whatever liew you want, pass them to the husband and order your noodle. Get a table and wait patiently.

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While the other two only wanted liew, I couldn’t resist to lay my hands on a bowl of assam laksa (RM2.20). The broth was slight watery but when you mix in the prawn paste, it’ll be nice. Piquant but not spicy, it wasn’t the best assam laksa I had so far but still rather good.

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This time, we picked some sar kok liew, one of my favourite as we did not see it at Kwong Hong earlier. The fritters are made from diced yambean (sengkuang), fish paste and seasoning, rolled up before cut into thick slices and deep-fried. This only can be found in Perak as I never seen it in KL or Penang before.

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Kedai Kopi dan Minuman Kean Seng,
Jalan Gunung Rapat,
31350 Gunung Rapat, Ipoh.
Click here for map.

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Before we part ways, J2kfm asked CityGal about the traditional hiong peng (fragrant biscuit) of Gunung Rapat and immediately, she brought us to a single storey house tucked away in the residential area. Boxes of home made cookies and biscuits are laid out at the porch, waiting to be picked up by potential customers such as the traditional home made hiong peng, biskut telinga, lou poh peng (Wife’s biscuit) and so on.

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How did we know the hiong peng are really traditionally baked? From these clay oven, clad in wooden planks and cocount husks, of course!

Seng Kee,
House number 177,
Lorong Gunung Rapat 3,
31350 Gunung Rapat, Ipoh.
Click here for map.
Read about Eat First Think Later’s thought on hiong peng here.