Category: Food Porn

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?

Nothing much happenning around. Sorry for the ad overloaded because I have nothing to blog. Will minimise my ad posts and dig something out to blog.

Popiah, one of my favourite food. It’s not easy to find good popiah nowadays. Last time my parents used to buy them from Petanak market but don’t know where’s that lady gone to now? I heard that there a nice popiah stall at Expert Food Court, Jalan Song.

What is popiah? It’s a type of spring roll usually sold and widely eaten by the Chinese community in Kuching. Is there popiah in other part of Sarawak? Does other races eat it too? Hmmm… I’m not sure about this.

The outer layer is made from pastry sheet. The inside consists of various type of veggies such as long beans, carrots, water chesnuts, salad leaves, chillies… I’m not very sure what else they have in there as different people have different fillings, different preferences. The inside is laced with sweet peanut sauce and if you prefer spicier version, you can have sweet chilli sauce added too. Popiah is consider a type of vegetarian food(I guess…) since there is no meat in there and many vegetarian shops selling it too.

The savoury taste of the filling, the crunchiness of the veggies and the softness of the tastelss pastry sheet blends really well together. So many type of flavours and so many type of textures… Oh la la… Though it’s a bit messy when eating them, you need skill for it 😛 However there are ways to make it less messy. Here’s one way…
Just use a plate and a spoon *LOL*

Haven’t dine out for quite sometimes already. So, decided to dine out for lunch today at Best Berry. They have new menu available now. The have wide selections of toasts, some of them are so cute that I don’t think you have the heart to take a bite at all.

I like their drinks. They come in drinking jars. The drink on the left is Lemon & Tea HK Style(RM3) and the one on the right is Pudding & Tea(RM3.50).

Here comes the food, very big portion.
Left: Udon Asam Laksa(RM4.90), I thought they have at least put in a bit of seafood such as prawns in there but they didn’t. Only some pineapple chuncks, lots of red onions, shreaded cucumbers and some spices unknown to me. It’s not very spicy but for those that can’t eat spicy food, I won’t recommend it. Else, you can order it 🙂
Right: Here’s something from the new menu. It’s called Fried Fotlao Rice(RM5.90). In Chinese it’s “fo tiao yi chao”, direct translation to English is “Buddha Jump One Fried” *LOL* The taste was pretty bland with lots of veggies and some seafood. The name really suits the taste 😛 If you get me. If you don’t, nevermind about it.

Best Berry is located at the same row as Kaya & Toast, Madam Tang’s, E-West, and Chicking at Petanak. Quite a nice place to hang out with friends. It’s not air-conditioned so it’s a smoker paradise.