KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

My engineering friends are doing a food catering business for their Cyberpreneurship assignment (and for our welfare too). The food will be delivered to your doorstep from 9th April to 13th April and they will charge RM 1 extra only.They had selected several eateries like Kajang Satay, Murni and Wong Soon Kee as their suppliers. So I just tagged along for the food sampling. For your information, Restoran Wong Soon Kee is located between SS14/1 and SS14/2.

Long line of patrons can be seen during dinner time, everyone comes here for the fried chicken at this particular stall. The operating hour starts from 430 pm. It is selling fast and usually the chickens are sold off by 7pm.

Now I know why everyone keeps raving about the chicken. The skin is crispy and the meat is juicy and tender. The portion was huge too! I’m having a hard time to finish off my plate. The fried drumstick is served over a bed of rice, light creamy curry sauce and home made sambal. I called this a chinese version of nasi lemak. The curry sauce and sambal are catered for our tastebuds, it is milder and lighter.

We had rojak from another stall. They are generous with the crackers, crunched peanuts and yao char kuai. The cut fruits were fresh too. Only complains is that the rojak sauce is a tad too sweet.

Taufu Bakar – The grilled taufu was sliced into half. Shredded cucumbers, peanuts and prawn paste will be sandwiched between the slices. I tried better version of tofu bakar by some unknown roadside so it makes this pale in comparison.

I’ll update more information about my friends’ assignments so that everyone in the cold deserted Cyberjaya can enjoy these gastronomic specialities ok?

Touted as one of the best wan tan mee in town, this particular stall never fails to attract crowds, especially late diners or youngster who club till the wee hours. Sorry for the low quality photos because famished Kampungboy left his camera behind.

The noodles are springy and the sauce with dashes of sesame oil is full of flavour. We had the wild boar curry and hakka char yoke (stew pork) version. Wild boar curry was cook to perfection as the meat is tender and the curry sauce is delicious. Hakka char yoke was dissappointing because the pork was so dry and hard. Sui Kaw (dumplings) is like any other sui kaw where there is nothing to shout about.

The other toppings are like the usual char siu, siu yoke and the unusual pork knuckels and ginger duck. Other than pickled chillies, I love to have my noodles with the dried shrimps sambal. The food was a bit pricey where the total bills comes about RM 20 but it was worth while.

After the former Niichi Fashion City, you will be able to spot the stall which is located next to a car mechanic and is after the BP station. Opens from 8pm till the wee hours. Refer to KY’s well drawn map.

Even celebrities like award winning actor Chow Yuen Fatt, Michelle Yeoh, Aoran Kwon, Charlie Yeong, etc dropped by for their trademark dishes!!

Green Chilli Fish – Deep fried fish cutlet topped with some sweet sourish assam sauce that gives the fish a marvellous taste.

Mango Kerabu – The cili padis hidden beneath the shredded mangos set fire to everyone’s tongue! They should toned down the spiciness of the sambal belacan too. It lacks of some sourish taste which makes this a not so perfect kerabu.

Curry Fish Head - The curry fish head is one of the signature dishes in Assam House. Fresh Garoupa fish head is stuffed with various spices to be cooked with distinctive curry sauce. The aromatic curry sauce was given with the right hint of spiciness. The curry sauce goes very well with the rice. Everyone requests for rice refill right away!

Kampungboy’s mum makes her daily visit here, the morning market at Kampung Cina. Poulty, fruits, vegetables, kuih muih and various items are being displayed here.

The sliced keropok must be sundried for 2 to 4 hours before the deep frying take place. Kampungboy’s mum gives me some tips on the deep frying part: flatten the keropok slices with wok spatula in the hot oil. You have to be patient because this has to be done slice after slice. The results? Larger, thinnier and crispier keropok lekor!

No more signage of Thursday Buffet as the promotion has just ended. What a waste because rm 38 eating spree in Marche is totally worth while. So now every Thursday would be Pasta Thursday. Let’s have a look at all the food station. You’ll be spoilt with choices!

Mushroom Cheese Rosti rm 12.90- Rosti can be considered as the national dish of Switzerland, just like our Nasi Lemak. Grated potatoes are shaped into patties to be fried like a pancake. The generous amount of mushroom and cheese add additional flavour to the grated potatoes. It wins our votes right away!

Lamb Shank rm28 – The lamb shank is not braised for a really long time because I’m having a hard time to cut the meat off the bone. It fails to beat Secret Recipe’s and Las Carretas’ version. Another complain is that the sauce is too salty for me liking.

Rib eye rm 26 – This is very reasonably priced but the rib eye is a total ripped off! The meat is too raw and bloddy. The mashed potato comes to defense because it is really smooth and nice.

Our Ice Kacang and Ice Blended Chocolate Hazelnut (rm 4.50 and rm 8.90). Total bill comes about rm 91.43 which we paid for rm 1.43 only. I love the concept and the ambience, the food is just ok and the staff are quite friendly. Maybe I shall try something new on my second visit, I still have rm 60 vouchers left afterall!

Last thursday, a bunch of super semangat youngster took an hour drive to Bukit Jugra (Banting) for the famous beggar’s chicken. I heard of it numerous time but yet this is the first time I’m trying it. The ride was bumpy and my heart is bumping with excitement too. It took us another 15 minutes from Banting town to reached here. The journey is like some adventure because we were surrounded by scarcely distributed rumah panjang and nothing but forest!

So do you know about the origin of beggar’s chicken? It happened long long ago. The federal dynasty imposed heavy tax on civilians, and people were deprived of everything. Family broken up, they strayed everywhere as beggars. One day, a beggar was floating in Changsu of Jiangsu Province, cold and hungry. Little by little, he couldn’t stand up and fainted. His fellow sufferers were trying to save him. They collected wood and burned it to warm him up. One fellow sufferer took out the only remained chicken and prepared to cook for him. But without any tools to cooking, they were very worried. Suddenly, one of them got an idea. He suggested wrapping up the chicken with slush, and putting the mud pie into fire to bake. They continuously collected wood and baked mud pie. Finally, when the chicken was fully cooked, they began to knock open mud. To everyone’s surprise, the feather was also falling off with mud, and the chicken smelled very nice. The aroma attracted all neighbors around. They came and couldn’t stop praising the unique cooking style and the unique taste.

The ‘kitchen’ for all the beggar’s food item. The stuffed food were cooked under the hot ashes of charcoal fire.

The chicken were stuffed with herbs, wrapped in layers of silver foil and grease prove paper before the clay. It is then cooked under the heat of glowing ashes. It’s a bit disappointing because we never get to see the knocking of the clay layers. The food were served this way.

Other than beggar’s chicken, their specialty includes beggar’s duck, beggar’s pig leg, beggar’s stomach, beggar’s mutton, traditional rice and traditional fish. The traditional rice is cooked in beggar’s style where it was wrapped and cooked under the charcoal fire. It’s actually glutinous rice with mushroom, dried oyster and dried shrimp. This is nothing fantastic compared to those that I have eaten in banquet dinners.

The traditional fish is actually saitoh fish or ikan parang. The flesh is scrap off from the bone and minced repeatedly before some seasoning is added. The glue-ify fish paste is then attached to the head and tail to be deep fried.

The fish paste is springy and full of flavour.

Stir Fry Choy Dam

The rosy-cheeked clan for taking in too much of tonic – 2 chickens, a duck, 2 fishes, 2 traditional rice and a longetivity soup. Very “bou” a!!

The pricing – reasonable for pricey?? You judge it. The total bills come about rm 280 which amounts to rm 28 per person. Only complain is the traditional rice costs rm 33 each! Is there hidden abalone slices or sharfins inside? Overall, it is a bit dissappointing because we heard so much about this place and we took so much effort to reach here, we tend to expect more than these.

Last thursday, a bunch of super semangat youngster took an hour drive to Bukit Jugra (Banting) for the famous beggar’s chicken. I heard of it numerous time but yet this is the first time I’m trying it. The ride was bumpy and my heart is bumping with excitement too. It took us another 15 minutes from Banting town to reached here. The journey is like some adventure because we were surrounded by scarcely distributed rumah panjang and nothing but forest!

So do you know about the origin of beggar’s chicken? It happened long long ago. The federal dynasty imposed heavy tax on civilians, and people were deprived of everything. Family broken up, they strayed everywhere as beggars. One day, a beggar was floating in Changsu of Jiangsu Province, cold and hungry. Little by little, he couldn’t stand up and fainted. His fellow sufferers were trying to save him. They collected wood and burned it to warm him up. One fellow sufferer took out the only remained chicken and prepared to cook for him. But without any tools to cooking, they were very worried. Suddenly, one of them got an idea. He suggested wrapping up the chicken with slush, and putting the mud pie into fire to bake. They continuously collected wood and baked mud pie. Finally, when the chicken was fully cooked, they began to knock open mud. To everyone’s surprise, the feather was also falling off with mud, and the chicken smelled very nice. The aroma attracted all neighbors around. They came and couldn’t stop praising the unique cooking style and the unique taste.

The ‘kitchen’ for all the beggar’s food item. The stuffed food were cooked under the hot ashes of charcoal fire.

The chicken were stuffed with herbs, wrapped in layers of silver foil and grease prove paper before the clay. It is then cooked under the heat of glowing ashes. It’s a bit disappointing because we never get to see the knocking of the clay layers. The food were served this way.

Other than beggar’s chicken, their specialty includes beggar’s duck, beggar’s pig leg, beggar’s stomach, beggar’s mutton, traditional rice and traditional fish. The traditional rice is cooked in beggar’s style where it was wrapped and cooked under the charcoal fire. It’s actually glutinous rice with mushroom, dried oyster and dried shrimp. This is nothing fantastic compared to those that I have eaten in banquet dinners.

The traditional fish is actually saitoh fish or ikan parang. The flesh is scrap off from the bone and minced repeatedly before some seasoning is added. The glue-ify fish paste is then attached to the head and tail to be deep fried.

The fish paste is springy and full of flavour.

Stir Fry Choy Dam

The rosy-cheeked clan for taking in too much of tonic – 2 chickens, a duck, 2 fishes, 2 traditional rice and a longetivity soup. Very “bou” a!!

The pricing – reasonable for pricey?? You judge it. The total bills come about rm 280 which amounts to rm 28 per person. Only complain is the traditional rice costs rm 33 each! Is there hidden abalone slices or sharfins inside? Overall, it is a bit dissappointing because we heard so much about this place and we took so much effort to reach here, we tend to expect more than these.

After reading some much review on Pan Meen (Restaurant Kin Kin Chillies Pan Meen, 15 Style Pan Meen, Bou Bou Pan Meen), I feel like showing the world this hidden gem in Seri Kembangan. This particular stall is no stranger to SK folks or MMU students with it’s nice and sweet broth and extremely reasonable price.

Sorry to say that they do not serve dry version of Pan Meen. It is challenging to slurp down the soup in such a hot weather. You can make your order according to the sized of the mee, the thinner version, normal version and flatten version. As you can see, the owner is cooking using three pots that differentiate the sizes of the mee.

Deep Fried Anchovies and Extra Spicy Sambal. Act like a hero by scooping large amount and sambal and you’ll suffer from fiery stomach.

The thinner version of Pan Meen is served with a stock made from anchovies and sweet potato leaves (fan su ye) were put instead of the usual pucuk manis. The dough were rolled into flat pieces, and run it through a noodle machine.

We rushed here right away for dinner because Kampungboy and his coursemates are starving! Capitol originates Satay Celup in Malacca but most people would prefer Ban Lee Siang at Jalan Ong Kim Wee. Satay celup or satay steamboat only found in Malacca are assortment of raw and semi-cookedseafood, meat and vegetables on skewers that are dunked into a boiling pot satay sauce.

The fresh food are displayed at open fridges with shelves at the dining hall. Self-service is the mode of service here. Once you get a table (which requires patience), you go get a tray and collect your food, all of which are skewered using bamboo sticks.

The sauce is constantly on the boil and replaced for each new customer. The thick and aromatic sauce are made from curry paste, ground peanuts, sugar and various herbs and spices.

Century Eggs

Taiwanase Sausages

Bread and Cucumber

We carry with us a bloated tummy to wander around Jonker Street after the feast on satay celup.

So, is there any rooms for desserts? We have to digest the satay celup real fast because the ice kacang (shaven ice) with gula malacca at stall number 88 is simply irresistable! The long queue infront of the nyonya laksa stall is horrible! Nyonya laksa is actually a type of laksa with rich coconut gravy, come here during lunch time or weekdays and you can avoid the crowd.

We ordered ice kacang with cendol, durian and mango. The ice kacang with durian is highly recommended! Even durian haters like KampungBoy couldn’t resist it. The gluey gula melaka was smooth and wonderfully aromatic.

The ninth day of Chinese New Year is a significant day for the Hokkiens, it is a day of gratitude for their ancestors’ relive. I still remember the story that my primary school teacher told me vividly.

Long time ago, some intruders invade the Hokkien province and when they ask the locals what is their origins, they answered “Hok-Kien-Lang”. The intruders misinterpreted it as LANG (wolf) and thus a massive massacre began. The locals run for their life and they hide themselves under the clusters of sugarcane. As soon as the intruders has gone far, the locals came out from the clusters, and it is on the dawn of the ninth day of CNY. So, the Hokkiens believe that our life and prosperity are granted by the heavenly god (tian gong).

Home made agar agar in coconut and pandan flavour is finishing real fast! I love those mould in assorted flowers and fruits design.

Ops! A mild open burning is going on. It’s a tradition for the family members to fold the paper gold ingots (yuen bao) and burn it as a way to send cash to your ancestors or god.

Youngest Sis and Cute Little God Brother

Thanks go to everyone who reminded me that I’m older by one year. You guys are awesome! I received lovely sms and wishes from some of my old acquantances too. For me it’s just another say but getting to know that yo uare being care and loved is the greatest thing in life.

Last weekend, we had a gathering cum birthday celebration at New Paris SS2 because the food is good during my previous visit here.I was a bit worried that their quality drops since it was festive season and Tummythoz had some unpleasant experience there. Some dishes were not keep up to standard (too crowded or the seafood were not fresh during cny?) but some were great!

They placed us in the waiting list for half and hour before getting us a table. The waitress tends to lead you into ordering the same dishes so that they can serve the dishes fast and you’ll finish your food fast. Every table seems to be having the same stuff like watermelon chicken, steam fish, signature tofu, marmite pork ribs, etc.

Sweet Sour Fish Fillet – Bite size pieces of breaded fish fillets are simmered in sweet and sour sauce. No complains on this.

Deep Fried Soft Shell Crab – It’s my all time favourite here. Best to be dipped with the sauce given.

Deep Fried Octopus – Where goes all the calamari rings? What we can see is all mantle! The breaded mantle is so hard to be chew!

Yee Sang with Jellyfish – We had a crazy lou sang moment with all the cheers and roaring! In the end, quarter of the yee sang drop off the plate and gone into waste.

Marmite Pork Ribs – The marmite sauce is great but the pork ribs are overcooked, resulting in aching and sour jaws.

Signature Tofu – The silky smooth tofu, after deep fried has crispy skin. The generous toppings of minced meat and preserved vegetables are too salty for my liking.

Thai Styled Chicken – No complains on this as everyone seems to enjoy the dish so much.

Stir Fry Baby Kai Lan – The vegetables are overcooked that it become mushy, it will taste better if there is a slight crunch to it.

Birthday Cake from Bread History Time Square. Nicely presented and taste good too! Thanks to Arina!

The Late February amd Early March babies – Citygal, Yiquan, Fai and Kah Yee are having a blast of time. Thanks to everyone who make it to the dinner, especially the Seremban Clan who drove all the way here.

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Wish Citygal SWEET always.