My Favourite food in Malacca (Malaysia)

Pin Kee, Bukit Beruang

Another one of my all time favourite food in Malacca while i was studying there is the Sambal Pork Rice and the Salad Chicken. Its located at Bukit Beruang, Ayer Keroh and near MMU university.

Sambal Pork Rice

My Favourite food in Kuala Lumpur (Malaysia)

Tak Fok Hong Kong Seafood, Kepong
If you are in Kepong, one dish u must not miss is their lovely crabs! At Desa Aman Puri there are many crab restaurant but one that stood out is Tak Fok Hong Kong Seafood. The restaurant is a hit with a combination of delicious crabs at an amazingly cheap prices (rm18/kg) and an equally mouth watering array of other dishes. Its a double storey shoplot and the shop are always pack during peak hours. Considering the crowd they have a system were u need to line up to get your table. This really save the trouble of vying the seat from other patrons.
Their crabs come in variety of taste but one that caught my attention is the cheese and butter crab. I particular love this as I can dip my bun into the cheese sauce! Other than the crab i also order tafu, sotong and buns.

Crabs bake with butter and cheese

Tafu, sotong and bun

My Favourite food in Johor Bahru/Johor (Malaysia) PART 2

Yew's cafe and Bistro

I just had a nice meal at bistro that i went for the first time..its in Taman Molek Johor Bahru... the interior and the menu is impressive. Took me about 20 minutes to absorb the whole menu as their selection are wide. They have japanese food/breakfast/western food/dessert and so on~ haha tat means really a lot lah~ The food price's are of mid to higher end. 2 person eat the bill sum up to RM77 (2 main dish/2 side dish/1 ice blended/ 1 sky juice). But i find it quite worth it if u want to celebrate any event or eating there for the first time. The food quality remind me of those fine dining food but the name of the cafe is very humble. At first thought i tot its a normal local cafe for yam char. Was pleasantly surprise when i view the menu.

The address: 63, Jln Molek 3/1, Taman Molek, 81100 Johor Bahru, Johor.
Contact number: 07-3542312
Location: Near Petronas station. In between Petronas shell station and BP station.

Restaurant Yew's cafe and Bistro

The interior upstairs

I forget the name but its Pan fried Salmon Lemon Cheese something. Around RM22

Spagetthi with salmon cheese. Around RM20

I order this cos it reminds me of tako ball. Around RM15

Mushroom soup. RM8.50

My favourite food in n around Genting Highland

Restaurant in Mushroom Farm - Butter fish (5/5 rating)I had this wonderful meal in mushroom farm. Their service is excellent though waiting time is long. They provide free transport to those who stayed in genting hotel since mushroom farm is quite a distance away. When i arrive at 2, the restaurant are pack to the seam~

One of their main dish specialty is the butter fish dish. Wow when the fish finally arrive, the sight itself are truly mouthwatering! The stir fry fish bone stood proudly in the centre of the plate while its flesh has been cut into cube and dunk into their batter. Spread liberally over the fish is floss that taste like butter and fish. In actuality it is egg and butter! I m amaze how they make the floss considering the usual process in chicken floss is to fry the chicken till dry and shred it. Till now i can still remember the taste and i have this intense craving to eat it again.

Though the fish cost RM40 and long waiting time, i feel that it is worth my time and money. I had never taste such delicious butter fish before. It is large and adequate for more than 5 person to eat. Since it is a restaurant they have other dishes too but i feel this one really stand out. Their soup are not their high point though. I will order drink if i were u~

Chai boh kuih

Ingredient (16 cup of kuih)
Mixture
4 ounce rice flour
1/2 ounce tapioca flour
1 tsp salt
2 cup water [1 hot, 1 pipe water]

Sauce
-tou cheong - 1 normal (dessert) spoon
-cili boh (combination of fresh and dried cili) - 1 normal spoon
-dried prawns or ikan bilis - grind them
-2 garlic
-sugar to taste
-4 table spoon (biggest spoon)

Utensil
Steamer tray, kuali, cover
alluminium cup

Prepare the kuih
-Mix all the ingredient (mixture) above and pour into measuring cup. If the cup are not full then add water.
-Put water in kuali, steamer tray and alluminium cup [wet the cup first]. Heat them up.
-Take bater and pour into cup. After pouring stir the bater with chop stick cos the floor will sink to the bottom.
-Steam for 20 min. If got water left on the kuih then pour the water away.

Prepare the sauce
-A bit of oil
-Fry garlic, cili, ikan bilis/prawn, chai boh
-Tao chiong and sugar
-add water if dry
-taste. If not sweet then add sugar

Note: lesson on spoon
smallest - teaspoon (tsp)
normal - dessert
biggest - table spoon

Xian chai in steam fish

The fish we will be using is white pomfret (bawal putih/bai chang). White pomfret look like its squarish at certain angle and it is a rather expensive fish but the flesh is very soft and smooth. Basically when steaming every fish we need to time it and never open the cover or else we will not get the smoothness. In this recipe i would like to state 2 way of making steam fish. Basically to add xian chai at the first recipe and not to add xian chai at the second. Both will have different taste. Alternatively we can also use Red Fish.

Ingredient
1 White pomfret/red fish
1 tsp Light soya sauce
Ginger
2 spoon kettle water
Xian chai (optional)
Garnish with coriander leaf (optional)

Steps
-Put fish on plate
-Put oil, soya sauce, xian chai, ginger, 2 spoon water
-Get ready the steamer. When the water is boiling, put the fish in and steam for 7-10 min depending on the size of the fish. If its really big then steam for 15 min.
[Do not open cover until the required time to cook. If the fish is not cook then continue cooking]
-Garnish with corriander

Papa's Mi fen soup

Picture: Papa's Mi fen soup

This is my father's unique Mi fen/bee hoon soup. This dish is a Chinese dish and it is not sold at shops. It is so unique that i call it Papa's mi fen soup. The main reason that it is unique is because any kind of meat/seafood can be use to cook it. Another reason is that its really easy and fast to prepare. The key is to put as many combo of meat/seafood as u can.

Ingredient (Qty depend on u)
The combo of any meat and seafood is up to u (seasoning them 1st are optional):
Any meat - Pork/beef/chicken
Any seafood - prawn/squid/fish
Bee hoon (wash and soak for few minute)
Any suitable vege - Tau geh (Bean sprouts)/Sawi
Egg, 1 cube maggi seasoning (optional)

Prepare
-Boil water in kuali/pot and + 1 cube maggi seasoning .
-Meat (1st). Stir.
-Seafood (2nd). Stir
-Next put bee hoon and vege if everyone is going to eat it immediately or else cook them seperately
-Add in egg
-Scoop out and ready to eat~~ :)