Archive for the ‘ais kacang’ Category
Fei Fei and Tam Ciak always have the impression that Nibong Tebal is like a sleepy town located at the southern part of Seberang Perai, probably because of the less activities on going unlike Georgetown, Bayan Lepas or Seberang Jaya.
Huat Koay has always been trying to prove us wrong or at least shed our believe that this “sleepy” town is not sleepy after all. There will always be lots of activities and when it comes to food, Nibong Tebal can equally offer as much as well. So, during one weekend when we had to discuss abour our events for , we decided to have a meeting at Huat Koay’s hometown to get him show us what Nibong Tebal can offer.
Being a proud local boy, Huat Koay immediately took us to this chu char place upon our arrival at Nibong Tebal. But this is not a chu char place, in fact, this shop serves seafood porridge, tom yam soup and boiled octopus as its hot selling dishes.
Starting from a business in year 2000 that served only 6 tables, this shop has expanded to two shops with table seatings put up extended to neighbouring shoplots. The fruitful results after running the business for 9 years definitely an achievement for this shop. The person handling the cooking, in blue shirt, is the boss himself.
Being a hot spot eating outlet at Nibong Tebal, this seafood porridge restaurant is always filled up with customers, not just locals but also outstation, judging by the different car plates that we observed then.
According to the lady boss, they learnt the skills after working with some chefs for a while before starting their own business here. The initial business model was serving seafood but eventually focussed more on seafood porridge, boiled octopus and tomyam noodle as their specialties.
The decision to focus on few specialty dishes finally pays off with this restaurant keeps attracting endless steam of customers even during weekdays. Both the husband and wife team employs quite a number of helpers as well to help them cope with the constantly high demand. Throughout our dining session there, we could see people keep going in and out, non stop. Amazing!
Boiled octopus is the cheapest we can get so far. At RM6.00 per plate, this is definitely a real bargain compared to or . Of course, fresh octopus is easily available here which makes it cheaper compared to the other two. By the way, on of the tourism activities at Nibong Tebal itself,is you can actually hire a boat and catch your own octopus if you like… Yes, we are not kidding 
The boiled octopus is served with the garlic sprinkled on top which makes the dish looks rather plain. The chilli is served plain as well but you can add peanuts on your own which is available at every table. Besides, chilli, sweet sauce is available as well.
The octopus taste quite chewy with boiling time just right. It is not that hard either.
The seafood porridge (RM30.00) is the dish we have been waiting for. After all, this is a specialty here and of course we do have certain expectations for it too.
For three persons, this bowl looks rather big but in fact the portion is just sufficiently enough for TuaPui. There are quite a lot of ingredients inside this bowl including crabs, prawns, squid, fish etc. It is also added with vegetables and lots of garlic oil which makes this seafood porridge quite fragrant.
If the shells are taken out from the bowl, you can actually see the porridge portion is not that plenty which is why the portion is just right for Huat Koay, Fei Fei and Tam Ciak.
This is the Teochew type porridge where you can see the rice cooked in soup but not too thick like the Cantonese style porridge. Yes, majority of the people in Nibong Tebal are Teochew people or Teochew speaking people, which could have partly influenced this cooking style.
Tam Ciak commented that this place looks pretty much traditional because the porcelain bowls used are quite like those used during younger days. Notice the rooster on the bowl itself, is that not something nostalgic?
With so much seafood ingredients inside the porridge, it feels like eating seafood with porridge rather than porridge with seafood. In hokkien, the literal translation sounds “ciak hai sien pui moi“. Instead of the porridge being the main ingredient, the seafood seems to be the main ingredients in this case.
The seafood ingredients are quite fresh while the porridge is towards salty taste, probably because the seafood being cooked together with the porridge until the taste blends well.
Despite the price tag of RM30.00 per bowl that serves 3 TuaPui(s), this is quite a worthy bowl of seafood porridge that we have at Nibong Tebal. The bowl looks big so that it can hold lots of the seafood ingrediens and if we remove all the ingredients, the porridge itself is not that much. Like what we said earlier, ciak hai sien pui moi….
This place is opened daily except Wednesdays and available from evening onwards. Even though the name card states the business hours starts from 6.30pm till 12.30 am, the lady boss clarifies that you can enjoy the seafood porridge as early as 6pm.
Nibong Tebal Seafood Porridge
967, Jalan Baru,
14300, Nibong Tebal, Seberang Perai Selatan,
Tel: 012-457 2973, 012-531 2265
Closed on Wednesdays
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Good news Japanese food and salmon lovers! Nagomi Shabu Shabu is having a Salmon promotion while Kin Shui Tei is having a promotion for their set lunches.
With a savings up to 30%, Nagomi’s Sakura Special salmon dishes start from RM16. Read about my at Nagomi.
Locations:
Jaya33
PG-02B, Ground Floor
Jaya33, No. 3 (Lot33)
Jalan Semangat, Section 13
46400 Petaling Jaya
Selangor Darul Ehsan
Malaysia
Tel: +603 7956 2330
Fax: +603 7956 6331Hartamas Shopping Centre
Lot G11A & 11B
Ground Floor
Hartamas Shopping Centre
Jalan Sri Hartamas
50480 Kuala Lumpur
Malaysia
Tel: +603 6201 7130Menara Hap Seng
Suite 1-19, 1st Floor
The Podium
Menara Hap Seng
Jalan P.Ramlee
50250 Kuala Lumpur
Malaysia
Tel: +603 2141 6332
Kin Shui Tei’s Japanese food is excellent so this is recommended. Among all, Claypot Chicken Katsu and Mushroom Udon & Handrolls looked especially tempting to me. If you haven’t been to KST before, you can read about my .
Location:
Kin Shui Tei
C/o Tropicana Golf & Country Resort,
Jalan Kelab Tropicana,
47410 Petaling Jaya, Selangor.
Tel: 03-78042079 / 03-78804437 ext 315
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So, you are visiting Melaka, strolling along the famous Jonker Street. Then you get exhausted and sweating from all the walking and sun, wanting to get a place to sit down and enjoy icy cool desserts. Don’t fret! Jonker 88, a self-claimed Museum Cafe located right at the middle of Jonker Street serves some home-made cendol and ice kacang, unique only to Melaka.
OK that intro wasn’t really necessary if you have been to Jonker Street, lol. I bet most of you who have visited Melaka already tried the famous cendol and ice kacang right? No? Then do remember to try the desserts in your next trip yeah. That been said, lets proceed with the foooooood.
Oops, blur photo! Anyway this is the critically acclaimed Durian Cendol that everyone seemed to love. But dude, where’s my durian syrup? Do you see any? Me neither. Actually the syrup was there (I saw she poured it on the cendol with my own eyes) but I guess I was the unlucky one for getting so little durian love from the lady. Definitely not “durian” enough so I didn’t enjoy, hmmph. So remember to ask for more durian syrup lah.
Having no idea what to choose for the second dessert, I simply picked the E.P.C, which stands for Eight Precious Cendol. I am gueesing this cendol had eight different ingredients under the shaved ice from its name. Peanuts and cendol are pretty obvious but I didn’t check the rest of the ingredients though.
Gula Melaka (palm sugar) and Santan were heavily drizzled on both desserts, but not as much if compared to my first visit 4 years ago. That time, the word “flooded” would be more appropriate, lol. Actually this worked for me because I feel too much Gula Melaka would spoil the cendol for its overpowering taste and oversweetness.
Anyway, I have said it before and I will say it again.. I still like of cendol and ice kacang more, hehe.
Self-service is required here for the desserts and noodles. So, you gotta queue starting from the entrance, place your order, wait for the staff to prepare it (remember more Durian syrup!!) and carry it to your table.
Which requires you to go through a small door and the massive crowd..
To find yourself with no available tables at all… What I want to say is to hog a table first before ordering lah.
If you haven’t try Baba Laksa before, Jonker 88 is a good place to try. It is basically a noodle in sweet coconut milk soup, served with some cucumber and onion slices, tofu pok and a spoonful of tuna. With the addition of tuna, Baba Laksa tasted like both curry mee and laksa combined in a good way.
I am sure there are other places to look for better Nyonya/Baba Laksa but that would depend on whether you know the direction to those places. For us, we were in for a short trip and simply did not have the luxury of time to hunt for the best of all food.
Can you notice the typo in less than 5 seconds?
Visiting Melaka wouldn’t be complete without having a bowl of icy cool cendol or ice kacang in Jonker 88 Museum Cafe. Agree?
Jonker Dessert 88
88, Jalan Hang Jebat,
75200 Melaka
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