Category: Food Porn

HAHAHA… Another bak kut teh round! Two days in a row!!! It’s somewhere near the one we had yesterday. This one is nearer to Kaya & Toast. When you stand in between Chicking and Kaya & Toast, you’ll be able to see it. I’m not very sure of the bak kut teh shop’s name. It sounded like “Sze Hua Bak Kut Teh” and you can notice the Chinese name have the word “Johor” there. I guess… This is from Johor. Went there because Madam Tang’s was closed and so we let Sandra and her husband decide where to eat and he spotted BAK KUT TEH hahaha… That’s how we ended there.

All these cost RM40 for 4 persons including drinks. Much more expensive than the one I had yesterday. The taste is not as good as the one yesterday. The side orders such as the veggies(brinjail-left and siao bai chai-right) weren’t very nice. The “you cha kueh”(picture next to the chilies) is soft. According to Sandra’s husband whose hometown is in China said that it has the taste of home.

We were kinda shocked to see that the brinjail was green in colour! Didn’t expect it. We thought we were given the wrong dish but it’s correct. So funny. What a surprise. I didn’t know that brinjail is green 😛 I thought it’s purple and also I had never had any brinjail cooked this way. Now… Really a certified “suaku”. *LOL* Good thing I’m not the only one HAHAHA!!

Thanks for the treat Sandra 🙂 Nice meeting you.

Seems like the trend of suing each other is rampant lately. Now… It’s the other way round. The one that is busy suing people now is going to be sued too. Defamation that’s it! None of my business anyway. *LOL*

There is no need to fly all the way to West Malaysia to get Klang Teluk Pulai Bak Kut Teh. You can now just go to Grandma Hand Made Noodle at the new shoplot opposite Petanak Market to get it.

Bak kut teh is a type of herbal soup that mainly served with pork meat/spare parts. It’s quite “heaty” and it’s good for consumption on days like these, rainy days.

The rice is not included in the set. One bowl of rice costs RM1. It’s not normal plain rice but… Umm… I don’t know how to explain 😛 Almost like chicken rice except it’s not that oily as chicken rice. The rice used is quite high quality type, each grain is long and slim and almost transparent. As for the bak kut teh, you can choose 3 types of pork meat and/or spare parts. The soup also comes with mushroom, fried bean curd, bean stick and vegetable. Here are the pricings:
One person: RM6
Two persons: RM11
Three persons: RM16.50
Four persons: 22.00
Five persons: RM27.50
Of course not to forget the dipping sauce. It’s just simply chopped garlics and chillies(the small dish on the left of the rice) with black soy sauce.

Besides that, you can order side dishes to go with your bak kut teh. Here’s oil vegetable, basically just vegetable sauteed with chopped garlics(RM4, -_-” so expensive, very small plate, quite salty), and needle mushroom herbal soup(RM2), the herbal soup used is not the same as the one used for bak kut teh.

This place is recommeded. Though I’m not a bak kut teh fan but I don’t have much to complain except the expensive and salty veggies. The bak kut teh itself is just nice. The bak kut teh set is much cheaper compare to another shop with several branches around Kuching that specialised in bak kut teh.

I want to go for a cruise this year!!! I need to find 2 more people so that can get the offer price of RM820/person. If I don’t have 4 people to sign up together, then the plan is off. Who wants to go? Of course you have to pay for your own expenditures. The 4 of us will be sharing one room. It’s a 4D3N Singapore-Langkawi-Phuket-Singapore or there’s another choice of Singapore-Penang-Phuket-Singapore. We’ll fly to JB via Air Asia then go to Singapore. That’s the initial plan. Travel time would be somewhere in August. Any taker?

Went for supper last night. People always said that the best BBQ lamb in Kuching is at Jalan Song, Expert Food Court. I DISGRACE! I felt cheated going there to try it out. Maybe it’s just not my type.

Luckily I only ordered the smallest one, RM10. There are 3 sizes, the medium one is RM15 and the large one is RM20. I was having difficulty eating it. It’s so salty and the sauce was sour. Summore, there is no BBQ smell at all. I heard that mint sauce is used to pour over the meat but I didn’t taste any mint sauce in the sauce. However, I saw a bit of mint leaves in there but the sourish taste had empowered the mint sauce; The saltiness had empowered the lamb aroma. I felt as if I’m having salted meat. Gone were all the original tastes. It’s so not right!

I’m sure the locals are familiar with this. I called it “o-ka-na” in Hokkien, direct translation in English is “black olive”. The correct name is “dabai” for the natives but how does the Chinese called it? I’m not sure. I know many Foochows(a Chinese dialect group in Malaysia) like this a lot. They usually served them with dark soy sauce.

I called it “o-ka-na” because I saw it for the first time when I’m still a little girl. It’s given to us by my aunt’s boss from Sibu. It’s black in colour and my mom told me it’s a type of olive, so that’s how I invented the name 😛

Some people don’t like dabai because it has a peculiar taste. Hmm… But I don’t think it tastes strange. Dabai tastes like an olive to me hahahah… Just like those olive on the pizza except it’s a bit more stronger. You do not need to cook it, you just need to soak them in a pot of hot water until soft and they are ready for consumption.

My way of preparing is by boiling a pot of water with salt. After that, soak them and cover the pot with the lid until they are soft. That’s all. I don’t add anything to it. The saltiness of the salt and the flesh of the dabai is heavenly. Yummy… The saltiness is up to you, there is no fixed amount of salt used. I don’t like it with soy sauce(dark soy sauce right?) as it’s very messy and the taste of the soy sauce is too empowering.

By the way, the inside of the seed can be eaten too. Just “hammer” the seed and eat the inside. Sometimes it tasted a bit raw sometimes it’s tasteless. The texture is a bit like boiled peanuts.

By the way, you can’t get dabai all year round, it only comes out at certain time of the year, I’m not sure when but the last time I had it was December 2006. One more thing, I heard that dabai is very high in cholesterol. Is it true?