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Thread: Where To Eat And Where Not To

  1. #481
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    Quote Originally Posted by chookyan View Post
    I remember seen it being served at Colonial Café at The Majestic Kuala Lumpur. Be warned of the price ... might burn a hole right through your pants
    I was at Colonial Cafe once. Almost lost a leg and an arm! . I was there with some friends for lunch. However, I didn't see any chicken rice balls. Maybe it wasn't on the menu then?

    Quote Originally Posted by bslee View Post
    I think the Ipoh NCK is still the better bet anytime..
    Ipoh NCK is simply quite the bestest!
    Last edited by QuietStorm; 15-04-2015 at 11:08 PM.
    "Choose a job you love, and you will never have to work a day in your life." --- Confucius

  2. #482
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    Quote Originally Posted by ng View Post
    Is your hometown in Ipoh?
    Yes indeed it is.

    I think other than chu cheong fan, the other famous dish is Ipoh Ho Fan.
    But that's the soup version of chu cheong fan, I think.
    Ipoh hor fun is smooth and it is melt in the mouth good. The best way to enjoy it is to pay Cowan St nck a visit. It is open for dinner only. You can also try the kai-si horfun available at most good Chinese coffeeshops in Ipoh. There is a copy cat version at Parkway. I have not tried it, so cannot comment.

    Chu Cheong Fun is not horfun. They are different, dude.
    "Choose a job you love, and you will never have to work a day in your life." --- Confucius

  3. #483
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    Once you start, you can't stop till it is all gone!

    We ordered a 1/2 chicken, two large plates of ngarchoy (beansprouts) and five large bowls of super smooth, simply-melt-in-the-mouth horfun and...one drink. Already had too much ABCs and lin chee kang before that, so we went with just one drink. The bill came up to RM54. No GST, No till. Settled in cash, just like the old days.

    The pak-cham-kai looks ordinary enough. You can only tell the difference when you start biting into one! Very surprisingly the quality has never taken a dip after all these years from the 70s until today! There is no bad-food days in here.

     photo Chicken_zpsth5vn9lz.png
    "Choose a job you love, and you will never have to work a day in your life." --- Confucius

  4. #484
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    Quote Originally Posted by QuietStorm View Post

    Chu Cheong Fun is not horfun. They are different, dude.
    It's prepared differently but isn't it made the same way?

    It's just like whether it's nasi lemak or chicken rice, they are still small grains of cooked rice.

  5. #485
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    Quote Originally Posted by ng View Post
    It's prepared differently but isn't it made the same way?

    It's just like whether it's nasi lemak or chicken rice, they are still small grains of cooked rice.
    They are quite possibly made from the same ingredients. I'm not certain. Any Cheongfun master in here to tell us more? haha ....
    "Choose a job you love, and you will never have to work a day in your life." --- Confucius

  6. #486
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    Rather than the rice, I am more interested to know HOW DO THEY PREPARE THE CHICKEN ?

    Try as many times as I had done, I still cannot get the "right touch" to get a really really great "pak cham kai"
    As one grows older, one has to eat healthier. So, add more vegetables into the mix

  7. #487
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    Homemade chicken pie

    Chicken pie. My wife can also make apple pie.

    The difference is in the pastry and stuffing. Homemade ones are full of stuffing and use good quality butter and other ingredients.

    " In the land of the blind the one-eyed-jack is king."

  8. #488
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    Quote Originally Posted by Henry T View Post
    Chicken pie. My wife can also make apple pie.
    The difference is in the pastry and stuffing. Homemade ones are full of stuffing and use good quality butter and other ingredients.
    Haha..thats my speciality on my own version..perfected to my own liking, with assurance of pastry crust ratio correct and pie filling a version of what I learned from one hotel I worked at long ago. Modified to my taste of course.
    But don't ask me to do it, its tedious and take a lot of time just to prepare the filling.
    Wait..I dig up a pic I took once of my creation...no bluffing.
     photo P1010001_zpstbyqwffh.jpg

  9. #489
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    on Margaret Yong Tau Fu, I visited them last week, and surprisingly there are still lots of customers there. Price is still rm 1.50 per small piece with no GST. The 'tau kan' cost rm 3.00 per piece and you must order at least two. The fish cake now cost rm 10 per piece when it used to cost rm 0.90 many years ago.

    By the way, a lot of negative reviews here
    https://foursquare.com/v/margaret-yo...9120a14d75db64

  10. #490
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    Quote Originally Posted by bslee View Post
     photo P1010001_zpstbyqwffh.jpg
    Hehe... Cool.
    " In the land of the blind the one-eyed-jack is king."

  11. #491
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    By the way, can anybody recommend a good Thai budget restaurant in KL/PJ?

  12. #492
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    Quote Originally Posted by ng View Post
    By the way, can anybody recommend a good Thai budget restaurant in KL/PJ?
    New Apollos coffeshop at USJ4, in the evening, the taichow becomes a Thai restaurant.
    As one grows older, one has to eat healthier. So, add more vegetables into the mix

  13. #493
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    Quote Originally Posted by bibimbap View Post
    Rather than the rice, I am more interested to know HOW DO THEY PREPARE THE CHICKEN ?

    Try as many times as I had done, I still cannot get the "right touch" to get a really really great "pak cham kai"
    If you can "get" it, you will be busy making money selling the chick instead of posting here

  14. #494
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    Since all that may be left is to talk about "food"



    Was just informed by friend that the famous 'Pan Mee' in SS19 no more!.......... [in coffeeshop, - dont know name, - next to 4D and Hong Leong - place also sell sugarcane and cocunut - pan mee stall has been there probably 20 yrs]......has been replaced by another hawker! .....this pan mee was run by an old lady and then taken over by a young guy, probably son. Very popular and shop packed lunch time, mainly pan mee orders.

    Anyone can confirm?

  15. #495
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    Quote Originally Posted by cskok8 View Post
    If you can "get" it, you will be busy making money selling the chick instead of posting here
    I was once told..its heresay ah!..try at your risk.
    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 (after taking out from boiling water or broth) and retain its juices. (this is KNOWN fact). If you remove a cooked chicken to plate, the internal heat still continue to cook the meat further and it'll all taste very different.
    A bit later chop them up to bite sizes, the sauce and garnishing. Thats about it.. go try!..don't blame me for any aweful results..but who knows..practice makes perfect. Those experts too had to start somewhere once upon a time.

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