Wednesday, April 28, 2010

PAO XIANG BAK KUT TEH @ Tmn Berkeley, Klang

While my huge pot of Bak Kut Teh (Pork in Herbal Broth) is bubbling away nicely on my stove, I knew it's about time to update my blog with a new post. The weather has been pretty chilly for the past few days and all I could think of is Bak Kut Teh to warm my tummy. And so, today's post...Bak Kut Teh! During my visit back to Malaysia couple of months ago, I am proud to say, I finally ventured into Klang for food. Driving into Taman Berkeley, we stumbled upon many shops offering Bak Kut Teh, not surprising as Klang is synonymous with this dish.

We decided to give Pao Xiang a try since it was crowded although it was already late afternoon. While studying their menu, I was happy that they serve the meat in individual portion instead of dumping everything in a claypot. I never like the claypot version especially when lettuce, mushroom and fried beansheet are added to "adultrate" the soup. Once, I even came across Choy Sum in my bak kut teh, what a big turn off! Anyway, generally each portion is priced between RM8 - RM8.50 depending on the cut you want, RM10 for tendon and RM35 for sea cucumber.

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I like my Bak Kut Teh piping hot, do you? Each bowl is placed on top of a candle burner to ensure every single drop of soup is hot. Personally, I always go for milder TeoChew Bak Kut Teh over the thick Klang Hokkien version. But I am bowled over by Pao Xiang's version. It was full of flavour, not overly thick or bitter and rich with sweetness from the pork. Even my dad and bro-in-law agreed Pao Xiang is way much better than Teluk Pulai. Ok, reason being, they too are not a fan of adulterated claypot bak kut teh. Soup is refillable upon request but i noticed that they are very stingy with the soup.
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This is their famous string-tied piece of trotter and it is said that the tying-up process seals the natural pork flavour and prevent the meat from breaking up. It was fork tender and flavourful indeed. In fact, it was cooked to perfection especially the soft yet still chewy gelatinous skin....oooo....needless to say, it was the part where we attacked first, leaving all the lean meat to savour the last.
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This, if I am not wrong, is 'Sui Kuat' or small bones. Equally PERFECT skin, equally fork tender meat.
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This is my favourite part...known as "Ka Chak" in Hokkien. If cholesterol is not in your dictionary, go for this. Lots of skin and my favourite chewy tendon. Seriously good stuff!
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Another sinful serve of trotter, which part? No idea. But one thing for sure, if you like fats you will surely enjoy this.
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Multi-layered pork belly........our all time favourite.
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Moving on to some 'spare parts'.......tada.....multi-layered intestines. No unpleasant taste but I don't quite like it. I find it a little bit too thick and hard.
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Ahh...I could have a whole bowl of pork stomach. So tenderly delicious!
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Of course with all the amount of pork fats we had, hot Chinese tea is a must to wash away the oil.
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We ended up visiting Pao Xiang 3 times in one week. Why? Cos my dad super impressed with the Bak Kut Teh here. Can you see how satisfying he was after a hearty meal?
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They currently have 5 outlets, not sure if the pricing and quality the same for all, but here are the addresses:

Taman Berkeley:
No. 51, Lebuh Bangau
Taman Bekerley, 41150 Klang
Tel: 03 - 3342.9869

Centro Mall:
Lot G127 & G128, Ground Floor Centro Mall
No.8 Jalan Batu Tiga Lama, 41300 Klang
Tel: 03-3348.8869

Puchong Jaya:
No. G-12 & G-14 Jalan Kenari 12B
Bandar Puchong Jaya
Tel: 03-8075.3288

One Utama:
P282 Lower Ground Floor Promenade
1 Utama Shopping Centre
Tel: 03-7725.2599

Pavillion KL
Lot 6.38, Level 6
No. 168 Jln Bukit Bintang
Tel: 03-2148.6388

Tuesday, April 20, 2010

HaPpY 7th BiRtHdAy mY dEaReSt SnOwPeA !!

SnowPea turns 7 today. Sadly, I am not be around to celebrate his birthday with him this year. But I am sure Hubby will give Pea a special birthday dinner and lots of hugs and kisses (ok, maybe not the kisses) on my behalf.
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Happy Birthday, my dear precious and JiehJieh love you LOTS!! *Muacks muacks*
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Friday, April 09, 2010

"Pregnant Lady" Fried Rice

No-lah!! Am not pregnant! But one doesn't need to find an excuse to savour confinement food, do we? Yumyum...am thinking of vinegared trotters and ginger chicken wine soup at this very moment! Before I dash to the kitchen to ransack my fridge, I better stay focus on my blogpost. I once came upon "Pregnant Lady Fried Rice" in a menu at one of the Chinese restaurant in KL. It is actually Ginger & Egg fried rice. Very catchy name and a perfect one too. Ginger is widely used in confinement dishes to expel wind from the body and is a safe remedy for nausea relief during pregnancy.

Very simple ingredients are used for this dish. All you need is a bowl of overnight white rice, an egg, a big spoonful of julienned ginger and spring onions (for the colour - optional).
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Heat up your wok with 1 tablespoon of oil. Crack an egg, put in the ginger and give it a good stir.
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Mix the rice into the wok, add seasoning. All I used was a few dash of fish sauce. Alternatively, you could use salt, soya sauce and even chicken granules for extra flavouring. But trust me, just a dash of fish sauce will do. Add the spring onion last and give it a good stir.
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Seriously, it only took me 5 minutes to prepare this dish. So easy, so simple and so tasty! If you love ginger, do give this recipe a try! Hmm...maybe I should put this into my menu too..hmm.
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Thursday, April 01, 2010

THE KING & I

Few nights ago, my brother-in-law managed to set us a dinner date with someone from the royal family. He is the King of all crabs...KING CRAB!! This is my first taste of a king crab, boy oh boy, can you imagine how excited I was?
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Before the King was presented to us, we were served Hot & Sour soup with special added ingredients....chunks and chunks of sweet crab roes from the King! Finely shredded bamboo shoots, wood-ear fungus and Cha Siu (BBQ pork) were also added into the soup for crunchy texture. I find the soup wasn't hot and sour enough but with a dash of pepper and red vinegar, it was very terrific!
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King's body was stir-fried with ginger and scallions served over noodles at the bottom of the dish. The noodles were delicious as it fully coated the gravy from the crabs. This is a common style of cooking crabs here. It is one of my favourite style as the gravy is not too overpowering, hence you can still taste the sweetness of the crab.
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The crabs legs were cooked with Salted Egg Yolk but I prefer the way we do it back in KL. I find this too oily and I could barely taste the salted egg yolk.
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I find the texture of King Crab is almost similar to spider crab and flower crab. The meat is softer and more delicate but not as sweet as compared to mud crab. The King weighed about 4.5 kilograms and costs around AUD330 (~RM1,000).
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We met King at The Treasure Restaurant at Forest Hill and prior appointment to meet King is required.

The Treasure Restaurant is located at:
482 Springvale Road
Forest Hill, 3131 Victoria
Tel: 03- 9803.2388
Fax: 03- 9887.8403

 

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