Ulu Yam Loh Mee

Recently I discovered a new shop open at SS2, near Rothman roundabout. The row of shop at the junction between SS2 and Rothman roundabout, on 9 o'clock, if come from PJ SS2.

Actually I am just okay with Loh Mee. However, the signboard looks like its a branch of a famous food in Ulu Yam. So, what the hek, just go in for a try lah!

I ordered the famous Loh Mee (in pic, sorry for dark pic as my camera phone lousy) and the recommended fish cake. The Loh Mee preserved with vinegar. The noodle seems like homemade as it was very springy. Not too salty. Just nice. Although this RM4.00 bowl of noodle did not came with lots of stuffs, such as prawns, sotong, abalone, or shellfish, but I finish until the last drop of the soup/ gravy. Maybe next time after you taste it you might tell me is it really taste good, or just my taste bud had problem.

The fish cake was very springy also. I could taste the fresh fish flavor. Not cheap, RM4.00 for a piece, but I think it worth very much of it. There are few other dishes, which looks special. So, let me try it out later and post it for you guys. Or maybe somebody can go there and help us explore?


My very first Chrysanthemum Wine

I was thinking of brewing my home brew beer the other day. However, things didn't turn right as I do not have enough ingredients. 

So, instead, I boiled some  chrysanthemum drinks.

The chrysanthemum was abit special (I bought it in Genting last year). The shop's lady told me that those was wild flower. Their also looks different, very small flower.

Well, I am not sure if it is really the wild flower, or I got coned, but it did taste abit bitter.

Okay, back to the topic. The idea suddenly came to my mine that why not brew some flower wine instead. So, I went to the market and bought some special sugar and yeast and started making some home brew wine.
After 2 weeks, it seems ready for drink. I tried that few days ago and it taste good. I show it to my friend and we finish the first bottle.

Last night, we finished all and I am brewing the next batch.

As we all know about wine, the longer it keep, the better it taste. The taste improved very much just after few days between the first test and the second. I think if I am able to keep it abit longer, I might end up jumping around (too excited after drinking the cooling and sparkling wine).

Oh, by the way, as the law here forbid us to brew alcohol, I need to clarified that I only make it in very little quantity for "home cooking" only.
Maybe have a little extra for 1 sip. Or abit extra also to serve my very dear friend? :)


The Ultimate Clay Pot Chicken Rice

Since 8 years ago when I first arrived in KL and had my very first clay pot chicken rice in Pudu, I could not find another stall do it just like that. It is not the special recipy or funny ingredients that make you excited. But the basic know how of cooking rice. Nowadays you eat clay pot chicken in shopping mall, in food stall, in tepi longkang, etc. What the seller interested is to serve it fast, cook it rapidly so that you will finish your food fast and leave.

So, what they do? They precook the rice first. Then they put the cooked rice into the pot and add the gravy and chicken and whalaa.... clay pot chicken rice. What the ....
If you wanna sell clay pot chicken rice, don't you think you should cook the rice inside the pot?

So, today I finally found a stall, which I am very much appreciate the owner to be so stick with the principle. Sila tepuk tangan.... Clay Pot Chicken Rice in Asia Cafe in Subang Jaya. The food bazaar near Inti College.

The taste. Wonderful! The chef added salted fish and "lap cheong". The source is okay, but the chicken was nicely cooked. Not too tough and not too soft. "gam gam hor". So, if you would like to eat the, well, "original" clay pot chicken rice, and happen to be in Subang Jaya, no harm go there for a try.


The Best Goreng Pisang in Town

I had tried many times. Whenever I bought this goreng pisang to my friends, the first feedback was always:" Yayaya... goreng pisang, normal laaa...."

Then, when they saw the fried bananas they would said:"looks so small, what type of pisang is that? Wow! Why you bought so much? How could I finish it? You better eat more..."

And then, after the first piece, they took the second one, and the third and forth and...
After finishing all, comments came:" I think its the flour the matter."

"It may because of the type of banana they use. Looks so small. Mnn.... must be the banana."
"How can it be so crispy ha?"

So, this is Azmi Goreng Pisang in Shah Alam. A stall selling goreng pisang near the commuter station (section 15) in Shah Alam.

As you can see, they are frying the banana by using 8 big wok. I never seen people selling fried banana like that. And usually you have to wait and long queue.

Normally people buy RM5 or RM10, RM20 of fried banana. Wonder why they bought so much? For 20, 30 packs? For you info, RM1, you will get more than 10 pcs. And I dun know if its my problem or else, I could eat RM2 of Azmi Goreng Pisang alone.


How Beer is produced?

The brewing process consists of nine key components: Malting, milling, mashing, brewing, cooling, fermentation, racking and finishing.

Malting is the process of getting the barley ready for brewing. Each step of the malting process unlocks the starches hidden in the barley.

Step 1. Steeping
The grain is added to a vat along with water and allowed to soak for about 40 hours.

Step 2. Germination
The grain is then spread out on the floor of the germination room for about five days where rootlets begin to form. The goal of germination is for the starches within the grain to breakdown into shorter lengths. At the end of this step, the grain is called green malt.

Step 3. Kilning
The green malt now goes through a high temperature drying in a kiln. It is important that temperature increases are gradual so that the enzymes in the grain are not damaged.
After kilning, the result is a finished malt. There are different types of malts: pale malts are dried at a low temperature; mild ale malts are kilned to a slightly higher temperature and produce a deeper color in the final beer. The highest temperatures are used to produce very flavorful and aromatic malts.

Milling is the cracking of the grain which the brewer chooses for the particular batch of beer. Milling the grain allows it to absorb the water it will eventually be mixed with (in order for the water to extract sugars from the malt).

Mashing converts the starches, which were released during the malting stage, to sugars that can be fermented. The milled grain is dropped into warm water in a large cooking vessel called the mash tun. In this mash tun, the grain and water mix to create a cereal mash. Because water is such a vital part of the brewing process, the water itself is a key ingredient. This sugar rich water is then strained through the bottom of the mash and is now called wort.

Brewing. The wort now goes to the brew kettle where it is brought to a boil. The boiling stage of brewing involves many technical and chemical reactions. During this stage, important decisions will be made affecting the flavor, color and aroma of the beer. Certain types of hops are added at different times during the boil for either bitterness or aroma.

Cooling. The wort is transferred quickly from the brew kettle through a device to filter out the hops, and then onto a heat exchanger to be cooled. The heat exchanger basically consists of tubing inside of a tub of cold water. It is important to quickly cool the wort to a point where yeast can safely be added, because yeast does not grow in high heat.

Fermentation. After passing through the heat exchanger, the cooled wort goes to the fermentation tank. The brewer now selects a type of yeast and adds it to the fermentation tank. This is where the "real magic" of brewing happens- where the yeast ferments the wort sugars into alcohol.

Racking. During this phase, the brewer moves, or racks, the beer into a new tank called the conditioning tank. The brewer then waits for the beer to complete its aging process.

Finishing. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged.


Mr Ho's Fine Food in Mid Velly

It always been full house and I wonder what's so special about this restaurent. So, finally last week I went there with a special friend and took its Octoberfest Special, which was rosted pork and an imported Germany beer. You got to try it! The beer was so special and the meat was fantastic. We seldom taste such rich beer. I could still feel the fullness of it.
Anyhow, the beer was just imported, not that special for some people. But the chef made a wonderful job on the fresh meat. We used to eat rosted pork rice here. However, the texture was tender and juicy. It was merinated just nice.
Most of the ingredients in the shop are imported. The owner spend time wondering arround the globe to bring in special drink in bottle, meat, and even the cook.

Message Mark

About Mark

Started in Nov 2005 as a simple past time project. Mark has been enjoying eating all over places.

Among those who do eating, photographing and blogging, probably there is only one Mark in Malaysia who frequently risk his life for "dangerous" food and careless enough to not jot down the source and name of his discovery.

Mark is not a pig (although he loves pork), but a lazy bear who will write just anything pops up during his wondering time.

Thanks for dropping by and hope to see you again!

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