Friday, December 28, 2007
The 1st thing I saw is the shack with Malaysian flag. I guess they did not take it down since Hari Merdeka. The sign board is one of it's kind, the name of "Renowned Beggar Chciken"is written on a few plank wood.
Basically, they would burn the charcoal till ashes. The they would buried the chicken wrapped in glazed paper and cook for 8 to 10 hours. That's why you need to call in advance to book the dish.
After 8 to 10 hours of cooking, the chicken is so tender. Flavoured with Chinese herbs, it really add distinct smell and taste to the meat. Because of the slow cooking, the juice of the chicken would subtly fuse with the Chinese herbs and absorb back in the meat. I just love the fragrance.
Apart from the Beggar Chicken, they have Beggar Lamb, Beggar Duck, Beggar Pork Trotter, all cook in the same manner. Apart from that from the beggar stuffs, their herbal chicken soup and boneless fish are very well received here. The meat of mackerel is scrapped from the bone and skin. The the chef would de-bone the fish and leave a vacuum to stuff the fish meat early which already mixed with seasoning. After the stuffing, the fish is fried golden crisp before it is served.
Generally, the food has never failed me. Apart form the quality, the shack is built on stilts on swamp which give the ambient a refreshing touch. Feel like going back to nature! They only serve lunch; AND lunch starts at 1 pm. So if you want to taste the Beggar Chicken, 2 things must remember: 1) Book in advance, or else you would not get any Beggar Chicken. 2) Make sure you have good breakfast coz lunch only served at 1 pm.
Wednesday, May 16, 2007
So, ntv7 and Guan Ming Ribao are doing a series searching for the Top 10 best Chicken rice in Malaysia. The Executive Producer, Boon called me us to direct, and without any hesitation I take up the job.
Our first 2 episodes are telling people how do a real chicken rice and how a real chicken rice taste like.
We decided to visit Nam Heong Hainanese Chicken Rice and see how they cook the chicken rice. Well, I would tell you much about the cooking. All I can said is that the chicken, the cooking time, the spices used, the rice and sauce they made make a world different from other chicken rice. Watch our TV programme to know more.
Chef Miaw is only 29 years old but has master the skill to do the chicken rice so well. Came from Cameron Highland many years ago, he is now Chef in Sri Hartmas Nam Heong Hainanese Chicken Rice Restaurant. Remember to say hi to this handsome if you happen to be there. He is so friendly.
Our host, Vicent Ng, another food connoisseur is trying to uncover the secret of chicken rice from the sifu itself.
Look at this perfect looking cooked chicken. The skin is so smooth and clear. When you cut into the chicken, the juice of the chicken is oozing out as if it can't wait to escape from the chicken. You should see bone marrow which is in red colour if the chicken is cooked at perfection. If it is under cooked, the blood from the chicken would flow out. If over cooked, the bone marrow become black. That's the tips!
Well, more to come on the Hainanese Chicken Rice. I'll be flying to Hainan Island to find out more story behind the chicken rice. So remember to tune in to ntv7 every Sunday at 10:15 pm starting on the 2nd week of July. We will discover the best chicken rice in Malaysia. Oh yes, you can also suggest your choice of chicken rice. Buy a copy of Guan Ming Daily to find out more.
Monday, April 23, 2007
Well, it was Sunday evening before I leave Penang. Not gonna miss some good old Penang food. So came to this hawker centre at Batu Ferringhi. Full with tourist.
Got to have Nasi Kandar. Plenty of different curries (that makes Nasi Kandar taste so good). Off course, without lady fingers, the Nasi Kandar is a complete meal.
Ahhh ..... one drinks I never miss in Penang - "Gu Ning Ping"(direct translation is iced mik). Usually, it is served with the rose syrup at the bottom, then top with condensed milked and finished with shaked ice. It tasted like Sirap Bandung but I like this better coz it has more milky taste.
After this, I got to rush back to KL after a wonderful food rendezvour at Penang. Penang, I'll be back!
Wednesday, April 18, 2007
This deep fried fish(they called it here jiam chui, which mean sharp mouth) is crunchy in the outside but sweet and tender in the inside. We enjoy the fish so much that we used our hand to peel the fish, and diners at neighbouring table was watching with awe. He he he ...
Oh wow .... this lala dish really brought lots of memories ... My mom used to by this lala which is rather samll(probably about 3 mm) but extremely sweet and fresh. The shell is still crunchy but of course you only eat the tiny meat. I really like this lala coz the texture is so smooth compare with the bigger version. It's rather hard to find this type of lala in the restaurant anymore.
Tuesday, April 17, 2007
As we walked in, there were already few customer looking for the fishes. BB said we got to be there early as crowds started to flow in after 7 pm, and we have to wait for hours before our foods comes.
While waiting for the food(almost an hour later), we has to be amused ourself with this sunset view. Well, afterall we are here for the food, nice view just another bonus .... Soak yourself in the sunset doesn't seem to be the right thing to do with another guy, right?
The owner preparing the fishes for grilling.
The seafood is grilled under slow fire with charcoal. Now wonder it takes so long to get to our table. I was famished by then. Where is my food??????
Drum rolll......... the finale is here .. the Ketam Baker or grilled crabs .. when I was choosing the crabs, i thought they were fairly small and I did not even have much faith on the taste ......
Oh mine ..... I was so wrong... look at the roe in the crab, almost a quater of the crabs is filled with succelent crab roe ..... sooooooo sinfully good ...... the meat is sweet too even though not as much meat as the meat crab we usually consumed at Chinese seafood restaurant. I really enjoy the Ikan Baker & off course the Ketam Bakar ..... As we finished our meals, there were like more than 100 people already crowded the warong .... definately a good choice BB!
Monday, April 16, 2007
The Chao Koay Teow comes with huge prawns and some minced crab meat. Hmmm ... the taste however is really disappointing .... lacked of charcoal fragrant and it is just so so in flavour ... did not live up to the reputation ... RM 3.50 for a rather small portion, not quite price for the money ....the otak otak however, compensate for my disappointment ....
After a small portion of Chao Koay Teow, got to hunt down another delicacies, so got to drive down to find the Crab Bee Hoon I has always craved for many months. It is this Kedai Kopi Public we came last time for the delicious Crab Bee Hon.Kind of upset when I found out the Crab Bee Hon stall did not open that day, so got to go for second choice, seafood mee suah.
When I saw there is roe isn the Ikan Senagin, immediately opted for the Ikan Senangin Mee Suah. Mee Suah is like angle hair pasta but with softer texture as it is made of rice flour. The mee suah is really a savour after the disappointment on the Chao Koay Teow. The soup is so sweet because of the the fish is extremely fresh. With the right touch of sesame oil and few slice of ginger, the mee suah taste so heavenly as the mee suah has absorb the essence of the juice of the fish into its texture. It's really a pleasant surprise.
There is more to come on this Penang Food Excursion, stay tuned!