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Sunday January 30, 2011
Compiled by AIDA AHMAD firstname.lastname@example.orgPictures courtesy of NG MEI YEE
A small town lass now living in KL, our blogger this week enjoys good food with good company.
A PICTURE paints a thousand words and www.iamthewitch.com certainly has plenty of colourful photographs that relate different tales.
In fact, blogger Ng Mei Yee seems to let her photographs do justice to the food she reviews in her blog.
Currently stationed in KL, this self-confessed “small town” girl from Kampar, Perak, takes respite from the busy traffic and hectic big city lifestyle by exploring new places to eat and occasionally travelling to neighbouring countries.
According to her, there is nothing in the world she loves more than delicious food and her other half, Saucer.
“I am personally not a huge fan of beef tripe noodles or ngau lam mee (in Cantonese) although Saucer is more active in looking for nice beef noodles whenever he is in the mood,” she writes in her blog. This led to them discovering the beef tripe noodles at Chong Loy Restaurant in Bandar Sunway, Selangor.
“We were there on a Sunday morning around 10am to find the restaurant more than half full. What struck me the most was how polite and friendly the lady owner was. The owner, in the midst of cooking the noodles, immediately put me at ease, unlike many stall owners who don’t really bother.”
After placing her order, Ng changed it a few times. First she ordered medium girth noodles, then changed to thinner ones while adding a bowl of sui kow (dumplings), a plate of char siew (BBQ pork) and some siu yoke (roasted pork).
“The plate of roasted meat arrived first and I hungrily gobbled up the char siew which were charred at the edges and had lean meat, just the way I like it,” she tells, adding that the meat, topped by gravy, was tender and juicy.
Unfortunately, Ng couldn’t say the same for the roasted pork, which turned out to be rather dry and hard.
The dumpling came in sizeable pieces and were filled with minced meat, chives and mushrooms, making the whole combination a delight to eat.
But for the couple, the dish that made their day was the Beef Tripe Noodles.
“Although we ordered the small bowl, it was very filling. The noodles used were not the springy type, but more like the soft and smooth version, the ones that you can slurp on.”
She describes the beef tripe as tender and fragrant without the gamey smell and believed it was braised for some hours to attain the soft and tender texture.
(Restoran Chong Loy is located at Jalan PJS 10/9, Bandar Sunway, 46150 Petaling Jaya, Selangor Darul Ehsan with GPS coordinates 3.076731, 101.603934).
Her next food trip saw Ng making her way to a restaurant called Taiping Lang in Puchong.
“Judging from the name and dialect of the people at the restaurant, this shop is owned by a Hokkien family who originated from Taiping, Perak.
“What struck me once I entered the restaurant was how similar it looked to my grandmother’s house. The myriad of ladles, spoons, strainers as well as the grandfather’s clock hanging on the wall were an uncanny resemblance.”
According to Ng, Taiping Lang also has quite an interesting concept - it rotates its menu once every two days. There are a total of three menus, labelled as Menu T, P and L (probably short for Taiping Lang).
Depending on the number of people dining, one could ask for a set for two or three persons or more. There is also a short list of daily side dishes.
Ng ordered Set D for two persons (RM28) and topped it up with an extra dish of Hu Pau or Otak-Otak.
Ng says the fish cake was fragrant, with hints of coconut milk, lemongrass, shallots and tumeric.
“This was definitely one of the better ones I’ve had, steamed to perfection and must be eaten warm,” she adds.
Set D comprises the Kiam Chai Buey (mixed vegetables stew), Gulai Hu (Fish Curry), Hong Ba (Braised Pork) and winter melon soup.
And her verdict?
“The Kiam Chai Buey had a slight nutty taste that complemented the sour base. I would have preferred it to be a little bit more spicy but it was still decent.”
The Gulai Hu came in a clay bowl with lots of curry and a generous portion of stingray.
“The curry was thick, slightly spicy and extremely fragrant. It is the type of gravy that you could mix with your rice and end up finishing two bowls.”
The winter melon soup, boiled with pork ribs and “yu zhu” was warm, sweet and very flavourful, she writes. And the Hong Ba reminded Ng of her grandmother’s cooking.
“I have always read about how some people taste some dishes and are reminded of their grandmother’s cooking but I’ve never really experienced it until now.
“The taste was not fabulous or top-notch standard, but the imperfection was what made it so perfect. The meat was soft from the hours of stewing and the light gravy was savoury and very tasty.
“Best of all, the whole meal felt wholesome with no MSG or oily stuff, something you would expect from a good home-cooked meal.”
There was also not much dent to the pocket as the bill for two people was RM33.50.
(Restoran Taiping Lang is located at No.19-01, Jalan Kenari 18B, Bandar Puchong Jaya, 47100 Puchong, Selangor. The GPS coordinates are: 3.044804,101.622012).
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