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Thread: Where To Eat And Where Not To

  1. #496
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    Quote Originally Posted by kuma View Post
    Was just informed by friend that the famous 'Pan Mee' in SS19 no more!
    Anyone can confirm?
    Yes, the original "please take a number" panmee stall is no more, having been replaced by another vendor dishing out sub standard fare, according to some friends who were there. They swore never to go back! They said most customers that afternoon looked disappointed, even shocked that Subang Jaya's best panmee was gone. . The original panmee owner who also owns the restaurant is now only renting out stall space and selling drinks.
    "Choose a job you love, and you will never have to work a day in your life." --- Confucius

  2. #497
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    Quote Originally Posted by QuietStorm View Post
    Yes, the original "please take a number" panmee stall is no more, having been replaced by another vendor dishing out sub standard fare, according to some friends who were there.

    That seems to be the trend nowadays. The good old food of yesteryears are now replaced by sub-standard food prepared by foreigners.

    I know of a couple of places having the same problem. Eg. The cha kueh tiao at Brickfields.

    Haiii... Is it because the locals have strike it rich?

    Eventually, all the good food will be gone over time.

  3. #498
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    Quote Originally Posted by ng View Post
    That seems to be the trend nowadays. The good old food of yesteryears are now replaced by sub-standard food prepared by foreigners.
    In big bad KayL yes but not in Ipoh, the veteran hawkers (locals not foreigners) are still around dishing out amazingly great tasting food just like it was in the old days. It is like time never left Ipoh! hahaha. Two examples being the Cowan Street ngarchoykai and the "beef sisters" who used to run a beef noodles stall near the "Pat Kok Lau". They then relocated to opposite where Ocean theater used to be and are still there, serving up one great bowl of beef noodles after another! They may have aged but the quality of their beef noodles is just like before.
    "Choose a job you love, and you will never have to work a day in your life." --- Confucius

  4. #499
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    Quote Originally Posted by QuietStorm View Post
    In big bad KayL yes but not in Ipoh, the veteran hawkers (locals not foreigners) are still around dishing out amazingly great tasting food just like it was in the old days. ..........snipped.........They then relocated to opposite where Ocean theater used to be and are still there, serving up one great bowl of beef noodles after another! They may have aged but the quality of their beef noodles is just like before.
    I have vivid memories of KL from the 60's till now and seen all the changes from skyline to rosak and affordable food of all sorts by locals or immigrants in the past decade..it all disappeared when KL underwent rapid development from the 80's on. Gone!..all gone as far as I'm concerned. Whatever I could find now are either remnants from the past or something quite different in taste and price. Too many nostalgic experiences that I can only wonder and be amused.
    Places like your Cowan Street NCK and others forumers know still exist are probably the last remaining haunts good till it lasts. The next generation will experience a very different ambiance and taste.

  5. #500
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    Quote Originally Posted by bslee View Post
    I have vivid memories of KL from the 60's till now and seen all the changes from skyline to rosak and .
    Maybe you should have taken pictures back then and post it here. Scenes of these old restaurants are disappearing.

    I wonder when the Sek Yuen restaurant in Jln Pudu will disappear. Sad but inevitable.

    http://1.bp.blogspot.com/-Lz7-Sxobhy...ek+yuen-14.jpg

  6. #501
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    Quote Originally Posted by ng View Post
    Maybe you should have taken pictures back then and post it here. Scenes of these old restaurants are disappearing.
    I wonder when the Sek Yuen restaurant in Jln Pudu will disappear. Sad but inevitable.
    http://1.bp.blogspot.com/-Lz7-Sxobhy...ek+yuen-14.jpg
    Sek Yuen is still there, as I would walk by there periodically when stopping at the Pudu LRT station, onward to Jalan Pasar area to shop for electronic parts.
    You are welcome to browse this website that have abundance of old pictures of KL dating back to the 1920's or even earlier.
    Feel free to browse here: http://www.skyscrapercity.com/showth...38753&page=184 (Last page)

    I was just telling myself the other day when I was amusing myself on that website, I was hugely disgusted and appalled at how the skyline have changed for the WORSE over the decades!..really disgusted!

  7. #502
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    Quote Originally Posted by bslee View Post
    ..Stuff the prepared raw chicken with 1 bulb of raw garlic stuffed into it. I think its slightly salted too. Then boil the chicken for some minutes, then take out and dip into cold water (not ICE water) for few mins...then hang it up like at stall. Its a trade knowledge that dumping into cold water immediately stops the chicken from further cooking...
    Hahaha, you know the technique...
    I was taught by a lady who helped look after my younger brother a long time ago (she used to prepare great Hainanese chicken rice for us at home). We don't do the chill to stop cooking since we ate the chicken once it was cooked (not like in a shop where they probably hang the many cooked chooks till customers ordered their meal)
    The finer details? I can whisper it to bibimbap ... unless the rest of the gang want to make their own Hainanese pak-cham-kai too

  8. #503
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    Quote Originally Posted by kwchang View Post
    Hahaha, you know the technique...
    I was taught by a lady who helped look after my younger brother a long time ago (she used to prepare great Hainanese chicken rice for us at home). We don't do the chill to stop cooking since we ate the chicken once it was cooked (not like in a shop where they probably hang the many cooked chooks till customers ordered their meal)
    I have only tried once of "dump into cold water" and it did taste different and perhaps closer to the shop's "pak cham kai". Of course at first time its not perfect, but gave me a good idea of its effect.
    OK..when I'm free I would act on that hearsay in the near future. All the while I roast the chicken after marination overnight in a convection oven, which is less fussy for us to do.
    Cooking well is an art. Its not my profession as a chef. I can only practice to make perfect.

  9. #504
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    Quote Originally Posted by bslee View Post
    ...roast the chicken after marination overnight in a convection oven, which is less fussy for us to do...
    The way I know to make pak cham kai is pretty easy and surprisingly quick. In the end you have a pot of chicken soup for the whole family as well. Roasting will add more to your cost as it runs on electricity unless you use a gas oven but even LPG is now not so cheap.

  10. #505
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    BSLee and KWChang,

    TQVM for the tips and ideas on "pak cham kai". I have to say that this is the first time I have come across the "dump in cold water" to freeze the cooking. I have never done it before !! That is definitely worth a try
    As one grows older, one has to eat healthier. So, add more vegetables into the mix

  11. #506
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    Quote Originally Posted by bibimbap View Post
    ...the "dump in cold water"... definitely worth a try...
    Don't bother...unless you are selling the stuff in a food stall. At home we just chop up the chicken ready for eating immediately after cooking

    The cooking process is the important part and you'd be amazed how really simple it is

  12. #507
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    Just not to confuse my own kai (marinated overnight), its ROAST chicken in convection oven, thus NOT "pak cham kai" PCK is boiled chicken..just to self clarify.

    Quote Originally Posted by kwchang View Post
    Don't bother...unless you are selling the stuff in a food stall. At home we just chop up the chicken ready for eating immediately after cooking
    The cooking process is the important part and you'd be amazed how really simple it is
    Bah!..its so easy..I don't see the problem..its NOT iced water..its just plain cold water (I think the shop use plain tap water) in a suitable plastic or metal basin. Just one more simple process lah!
    Of course do as you please..if you think its nicer to eat. I'm merely sharing one technique. Be my guest please! Do tell us your findings.
    BTW, I think this is appropriate for WHOLE BOILED CHICKEN, not HALF or quarter cut..I fear its not the same. Certain things are done properly for a reason.
    There are many occasions I only roast or cook HALF chicken, enough for 2 of us..then use the other half to cook up another style or dish.

    One more technique..I'm not sure if its the same or common method. How to make the rice.
    Fry all the fat and skin removed from chicken (usually people remove them as excess for health reasons), then chop them up, fry them like how you make "chee yau" along with blended garlic and ginger mixture. Then pour this mixture (appropriate amount) into the rice along with chicken broth to make the rice. Add salt to taste too. (maybe a lil wee bit of sugar for ommph?) I'm guessing the OIL, GINGER GARLIC mixture IS the key ingredient to best chicken rice.

  13. #508
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    Not bad BS, you sound like a pretty good cook, not just a great handyman ...well done

  14. #509
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    Quote Originally Posted by bslee View Post
    I have only tried once of "dump into cold water" and it did taste different and perhaps closer to the shop's "pak cham kai". Of course at first time its not perfect, but gave me a good idea of its effect.
    .
    BSLee

    It's a pity you don't open up your own shop selling chicken rice at rm 5. I'm sure there'll be lots of customers lining up. Any discounts for USJ.com forummers?

  15. #510
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    Quote Originally Posted by ng View Post
    BSLee
    It's a pity you don't open up your own shop selling chicken rice at rm 5. I'm sure there'll be lots of customers lining up. Any discounts for USJ.com forummers?
    Sorry lah..cooking up a couple of dishes well doesn't mean able to open business and thrive from there. Surely you know it takes more than that. I only know so much..not enough.
    Maybe I could do this at best:
     photo 20061211-10_zpskahi5h1d.jpg

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