Category Archives: Gastronomy

Ipoh –Restaurant Wong Koh Kee (Day 2 : Stop 2)

02 Monday Jul 2012

Posted by in Gastronomy, Local Restaurants

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Our friends raved about this restaurant from the first day we arrived in Ipoh. This restaurant is sort of hidden from the main street and I can understand why non-local would find it hard to locate. It’s located at Lorong Panglima or better known as Mistress Lane (Yi Lai Hong) by the locals. (Located opposite the 2 really famous shops, Restaurant Ipoh Kong Heng and Thean Chun)

From the outside, this restaurant looks like a typical ran down coffee shop which you can find in KL maybe 20 years back. Even the chairs reminds me of my childhood days when mom used to bring us to kopitiam in kepong for breakfast. I love it!!! The chef in this restaurant still uses charcoal and those huge cast iron woks.

Again we got there abit earlier than norm as we wanted to avoid crowd. So, we had lunch at 11:30am. Hahahaa…And again, there was quite a crowd there already.

The steam egg of 3 kinds (Chicken Egg, Duck Egg and Century Egg), was really good. The texture was tofu-smooth and I love the huge bite size chucks of century eggs. It’s also scattered with garlic oil which hub loves.

When the Stew Fish Head was served, I ‘ohh’ed and ‘ahh’ed over it for some time before digging it – also refusing to allow anyone near the dish while I was trying to capture some picture of it. Alas, I don’t think I even manage to do this dish any justice. The fish head was HUGE. And it was piled with heaps of vegetables. It was yummilicious !

The BEST dish here has to be the stir fry watercrest with roast pork. The vege was cooked just nice with plentiful crunch left in it without feeling too raw. I love the combine taste of roast pork with this leafy vege (which I normally see used in soup instead of stir-fry).

What a satisfying and fantastic lunch. I can’t wait to come back here again. Yumm yum.

Restaurant Wong Koh Kee,
3, Lorong Panglima, Ipoh
Open 10:30am – 3pm (closes once every three weeks)
Tel : 05-2419474

 

 

Stir Fry Spaghetti with Roasted Pumpkin and Chicken

27 Wednesday Jun 2012

Posted by in Gastronomy, Home Cook Food

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This is actually the 3rd quarter of the whole pumpkin. The 2nd quarter was use to make the same dish as the 1st quarter. (It was such a success the first round, I thought I replicate it for the second time)

Since I did Chinese for the first 2 quarter, I thought of doing something western for the 3rd. I was pretty tired this week, so, the recipe needs to be something really simple and what could be simpler than good ol’ pasta dish.

Ingredients (for 3 portions)
  • 200gm mince chicken
  • ¼ Pumpkin diced to small cube
  • 5 cloves garlic (chopped finely)
  • 3 cloves garlic (Sliced)
  • 3 portion of spaghetti
  • 1 tsp tomato paste
Marinate for the chicken (5 minutes),
  • 1 tsp Oyster sauce
  • ½ tsp Soya sauce
  • Dash of Oregano, Rosemary and Basil (dry herbs)
  • Sprinkle over some Salt and pepper

Boil the spaghetti. Remember to salt your water and drizzle with oil. Cook till slightly less than al dente. (We will need to stir fry it again later)

Spread the diced pumpkin evenly. Drizzle with olive oil and mix in the sliced garlic. Roast in oven for about 15-20 minutes (depending on how soft you want you pumpkin to get).

While waiting for these 2 things above to be done, I manage to throw in our laundry for washing. Yay !!!

Once the spag is ready, drained and let it cool.

In the same pot, I add olive oil and the chopped garlic. Throw in the tomato paste and mince chicken. Fry till cook. Throw in the roasted pumpkin. Add half cup of water. Give it a good stir and then simmer for about 5 minutes. Add the Spag in and stir well. Off the fire and allow the pasta to sit in the hot pot for about 5-10 minutes before serving. (I find that this allows the mild sweetness of the pumpkin to soak into the spag)

Serve with some greens and heaps of parmesan shavings. Viola … Simple light and delicious meal in a bowl !!!

Hot Pot @ Tian Xiang Hui Wei, Sunway Giza (Malaysia)

26 Tuesday Jun 2012

Posted by in Gastronomy, Local Restaurants

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Hot Pot is also known as Steamboat in Malaysia (and Singapore). The popular Japanese hot pot styles (Nabemono) are Sukiyaki and Shabu Shabu. It has some similarity to the French fondue or Bourguignonne.

Anyway, Tian Xiang Hui Wei is a chain started from Taiwan. I think they have branches in Japan also.

It is one of the few steamboat places which my family and I frequent. Why? It’s convenient to find a car park, it’s nicely air-conditioned, staffs are friendly, food is quite fresh and clean, soup base is good, and not to mention, they have some sort of promotion where we end up getting close to 40-50% discount (just on food not drinks).

The item I love most here is the Mongolian wrap. Yummz… (But at the price of RM20 – it does seems a little steep for 5 balls !)

And their slice beef is not bad too. Look at their meat selections !!! At least their order portion and the picture actually matches (btw, we had 2 portions on this plate…so, it looks alot more than the picture). Some place we go are really different. tsk tsk tsk…

They have variety of soup base for you to choose from… I normally just take the normal herbal type. The spicy soup is too much for me.

Be prepared to pay at least RM 400~500 (for 6 people). This place is not cheap if you are paying FULL price. They have voucher which you can purchase for lower price (hence the discounts we get). Just ask them about it and their staff will be able to explain to you.

Dig in !!!

It’s located in Sunway Giza (Kota Damansara). It’s on the 3rd floor of the shoplot. Below is Overtime.