Restoran Phuket Seafood

Restoran Phuket Seafood

Jalan 12/144A Taman Bukit Cheras

56000 Kuala Lumpur

(Coordinates: N3° 4' 14.5" E101° 44' 56.5")

Aargh! Our laptop is on the blitz again, the number 9 seems to be stuck. We made our way to Alam Damai in Cheras to see Darren and Shawn in hopes of getting it fixed. Along the way a bright neon-lit restaurant caught our eye and we stopped over for dinner.

bright lights

our first time

There are a plethora of stalls and restaurants in the Klang Valley that claim to serve 'Thai' Tom Yam, despite their cooks speaking in an unmistakable Indonesian accent. Only a handful can actually boast of actual Siamese cooks, and Phuket Seafood Corner is one such place. In fact the proprietress herself hails from Patani, Southern Thailand.

where do we begin?

Browsing through the menu, we suddenly developed a distinct case of "having eyes bigger than bellies" (idiomatic: To take more food on one's plate than one can eat; to be greedy), and ended up ordering ¹Tom Yam Campur, ²Sup Ekor, ³Daging Masak Halia, ⁴Kerabu Sotong and ⁵Telur Dadar for each of us.

¹Hot and sour Thai soup, with broth made of stock and fresh ingredients such as lemongrass; kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers

²Malaysian styled slow cooked Oxtail Soup using a fragrant combination of dried spices and fresh herbs such as garlic, cilantro, cumin, coriander, chilies, and ginger

³Beef cutlets stir fried with ginger, garlic, star anise, vinegar black pepper and sesame oil

⁴Thai Squid Salad - blanched squid with kaffir lime leaves, lemon grass, chili, coriander and cumin seeds and fish sauce served on a bed of cucumber and tomato

⁵Omelette with a smattering of salt

spacious yet cosy

telur dadar 

sambal belacan,  bleepin' spicy!

daging masak halia

tom yam campur

sup ekor, my personal favourite

kerabu sotong, Cat's 'bias'

rice served in a typical Siamese pot

kŏr hâi jà-rern aa-hăan (have a good appetite)! 

In testament to the good food we had, our case of "having eyes bigger than bellies" soon turned to "having bellies too full to breathe!” We enjoyed every single dish and had no complains whatsoever. And the damage? Despite going overboard the overall total remained a decent RM37.40 which begs the second question, will we come back? Heck yeah!

Restoran Sin Kong

Restoran Sin Kong

25 Jalan USJ 10/1C 

47620 UEP Subang Jaya

(Coordinates: E101° 35' 4.2" N3° 2' 53.7")

Today was not a good day. We had intended to redeem these vouchers we purchased from mydeal.com.my: “50% OFF Bah Kut Teh Set Meal: Bah Kut Teh, Yau Char Kwai, Onion Oiled Rice, Herbal Tea Drink for only RM 9.90 at Wing Hiong Bah Kut Teh, (Sri Petaling). Voucher Value: RM19.80”

Try as we might, for the life of us we could not locate the Wing Hiong Bah Kut Teh premises purported located along Jalan Radin Bagus in Sri Petaling. Attempts to call the place were also to no avail. As a last resort, we googled Wing Hiong Bah Kut Teh and found the number of its HQ. Guess what? The branch at Sri Petaling has in fact closed down! How can that be? We purchased the vouchers hardly a month ago and in a few short weeks it closed down? We were told to obtain a refund from mydeal.com.my directly.

Deflated but not defeated, since we were already in close proximity to Subang Jaya we decided to pay our old favourite haunt a visit. In the time that we were living in USJ, this (along with Restoran Sri Melur Jaya) was our default dinnertime destination.

funny forgotten familiar feeling 

nothing much has changed

she remembers us still

Our favourite Western dish stall is still in business, we used to come here all the time when Brendan was a mere toddler and the lady who runs the stall was astounded to see Brendan all grown up. Funny thing is, all this time we didn't know her stall was called Alan's Place until I took a photo of it. For old times’ sake, Brendan and I ordered the Lamb Chop and Fish & Chips respectively, while Cat had the complicated ¹Penang Asam Laksa.

¹_{A sour, fish-based soup (with tamarind to give the stock its sour flavor) made up of shredded fish (normally mackerel), finely sliced vegetables including cucumber, onions, red chilies, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (torch ginger) served with thick rice noodles (vermicelli) topped off with "petis udang" or "hae ko" (蝦羔), a thick sweet prawn/shrimp paste}

its called Alan's Place?

 

Cat ordered from here

 

as always

 

Cat's asam laksa

 

she likes all things sour

 

Brendan's lamb chop

 

all ready to gnash

 

my fish & chips

The damage? Including herbal tea all around it came to a respectable RM29.40 which was not bad considering eating in Subang Jaya these days can be pretty expensive.

Our humble Pan Mee

I’ve been meaning to write about this for a while now. Remember Brendan’s penchant for Pan Mee? He could not get enough of it and ordered it whenever he got the chance. He’s not been ordering Pan Mee much lately, and it’s not because he’s gotten over the dish. Its because Cat has been researching and studying up on the dish and has come up with her version.

The ingredients are pretty easy enough; you need flour, eggs, salt and a dash of shallot oil (home made) to make the dough that will eventually be turned into the “noodle”. Oh, you need to invest RM30 in a pasta machine too.

For the garnishing, we use (fried) minced pork but this can easily be substituted with minced chicken. Apart from this, the soup plays a very important role and Cat uses chicken broth and anchovies for her soup. The third and vital garnishing is the udang kering (dried shrimp) fried with garlic, shallots and dried chilli. To top it off Cat also adds shiitake mushroom and sayur manis (sweet leaf or star gooseberry).

Okay, enough with the words. We’ll let the pictures do the talking from this point on… enjoy!

 

here we go

 

a little mixing, a lot of TLC

 

preparing the pan mee

 

kneading the dough

 

kneading the dough

 

all done

 

kept aside till it meets the paste machine

 

next comes the dried shrimp

 

in place of a chopper

 

mashed dried shrimps

 

it takes a while

 

all done...

 

and into the wok

 

it's fried

 

and fried...

 

till all moisture is gone

 

done!

 

the dough

 

the garnishing

 

the soup

 

the pasta machine

 

this is where the magic begins

 

here we go

 

and into the pot

 

stirred and stirred

 

for about five minutes

 

all done, made with loving hands, from the heart

 

Brendan's pride and joy!