Category: Food Porn

I’m eating millions and millions of babies 😛 Hehehehe.. YUMMY!!! *SLURP*

Hehehe… It’s just fish eggs! I love them!! Especially when they are marinade with salt and/or curry powder and deep fried. Enjoy the fish eggs. I’m cruel, I know hahaha…

Heard that it’s very high in cholesterol. Hmm…

Header changed in conjunction of Valentine’s. 😛 The rose picture was taken by me hehehe…

Haven’t go to Coffee Master at 4th Floor, Somerset Gateway for a long long time.

Left: One of the CNY decor.
Right: Kacang Ma Chicken Rice(RM5.80). WOW!! Last time I went there, all I smelt was coffee. This time, you’ll be greeted with the aroma of Kacang Ma. What a surprise! Didn’t expect this kind of place to serve this kind of food. The Kacang Ma isn’t bad but the rice is a bit small in portion.
Kacang Ma is a type of herb that is widely consumed by women during their confinement or those having their period in Asia. Guys can also consume it but I know most guys don’t like it. It’s cooked with chicken and wine, some use white wine, some use red. Sometimes I like it, sometimes I don’t.

Left: Hot Chocolate Extra(RM5.50-RM6, I can’t remember the price :P).
Right: Ice Blended Chocolate Vanilla(RM6.20)

This is one place where you can hang out with friends.

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.