Category: Food Porn

The Chinese are sure familiar with Heong Peah(“heong”=fragrance/nice smelling, “peah”=biscuits/cookies). Usually you can find it easily at places where they sell “bak poh” or “bak kua” or sell mooncakes. For me, no two Heong Peah taste the same. They are unqiue to the maker. They have slightly different taste for the filling and the crust texture.

The basic ingredients for Heong Peah are wheat flour for the crust, cooking oil, molasses, sugar, salt, onions and lenga for the filling. Some makers sprinkle sesame seeds on the crust for extra taste.

The crust is crispy and crumbles easily. It’s not easy to eat, usually I’ll ended up having all the crumbs on the floor or table or even on my clothes and my lips(it’s worst if u have lip balm or gloss on :P).

Ken bought two types back last year and gave it to us.

This is from Teluk Intan, Perak by Chin Lian Hoe. The diameter is smaller compare to the one from Yee Hup(see below) but they have thicker crust. However, they don’t crumbled as much as Yee Hup’s(see below). Filling wise they are not as sticky as Yee Hup’s(see below).

This is from Ipoh, Perak by Yee Hup. They are bigger than Chin Lian Hoe(see above) but the crust is thinner and crispier. I prefer this filling but not this crust because they crumbled a lot. They are thinner as you can see from the photo and have more spacie inside. They claimed that this one is baked with charcoal that is why the taste is different. I’m not sure whether Chin Lian Hoe’s is baked using charcoal or not.

Packaging wise, I prefer the one from Yee Hup.

Obviously, the winner for this is Yee Hup. *LOL* However, I don’t think this is fair You see… If you want to compare, then should compare both that are using the same baking method. Hahaha… Basically, I just want to introduce Heong Peah to you. Forget about the result

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!