Tag Archives: Dish

Fish Head Noodle SS20/10, Petaling Jaya

This is one of my favourite fish head noodle located at SS20/10, Petaling Jaya where I regularly haunt. The place is simple, no air-conditioner and just an open air foodstall.



This place serve gorgeous drinks such as ice blended soya milk and comes with this greeny jelly called “cendol” and also a kind of black jelly called “leong fun”. You can also have “cendol” green jelly in santan and palm sugar or the old timer “ice kacang”. Drinks here is truely awesome.

We started with a bowl of fish paste with green spinach in clear soup. The fish paste was cooked well and tasted deliciously crunchy. We also had fish paste noodle which is awesome.

We ordered a bowl of “haruan” fish rice noodle. This is yet another awesome dish as the fish came in thick slices and deep fried. The bowl of noddle was fully of fragrant and aroma.

Then came a bowl of noodle with just plain slices of thick “haruan” fish. Oh this is so incrediblely good as you can really taste the freshness and sweetness of the fish. The thick slices enhance the tastiness of the fish. Well I would say every bite is just pure meat and boneless! The soup was really really good, very refreshing.

You can have the dish with thick rice noodle “lai fun”.

You can also have fish slices with your fish paste and spinach.



I really love this noodle stall and would rephrased them as Fish Sliced Noodle stall and something to shout about! . . . . . Sidney

Stuffed Crab Shell

Whenever I visit the wet market, I will make sure of getting some of this small crabs. Sometimes my friends wonder why am I buying such crabs as they don’t contain much meat and it seems to be useless. Well, the shell is the gem and I use it for my dish. I will use a mixture of meat and stuff it into the shells and deep fried them. The taste is absolutely divine.

Firstly I will have a dozen of the shell by removing the meat. I will use fish paste, prawn paste and crab meat minced together and stuffed them into the shell. Deep fry them.

Ingredient

12pcs Crab shell(small)
200gm Fish paste
200gm Prawn paste
50gm Crab meat
1tsp Oyster sauce
1tspn Sesame oil
a pinch of salt
a pinch white pepper
Corn flour
Oil for deep frying

1. Clean and wash the crab shell.
2. Mix the fish, prawn and crabmeat together.
3. Season with oyster sauce, sesame oil, salt and pepper.
4. Stuff the mixture into the shell.
5. Cover the shell with a thin layer of corn flour.
6. Deep dried the stuffed shell till golden brown.

Looks good and taste good . . . Steven Cheng

Soft Shell Clams in Broth



I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!

Ingredients

20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng

Ikan Panggang, Petaling Street, KL

Last weekend we had our dinner at Petaling Street, yet another foodstreet in Kuala Lumpur. This time we tried a few barbeque seafood with hot sauce. The food was fantastic as it suited my taste as I like to have food sometimes.


I got to inform that if you like to dine at this place you need to order or even book in advance, I would suggest an hour before dining. Why? The que is very long and to get a table can be difficult. The price for this dish is moderate, not expensive and affordable.

We ordered BBQ squid in hot & spicy sauce. It was hot, hot and hot! Fantastic! The more you eat the more you want, so desirable.

We also ordered BBQ ray fish in spicy & hot sauce, the texture was good and the ficsh came boneless. Even the sauce was the same but the texture was diiferent from squid, therefore the outcome of the taste was explosive.



If you have not tasted this delicious BBQ seafood, I would recommend you to head there tonight but make sure you make your order earlier to avoid the long waiting where can be very very miserable.

Sidney

Steam Scallop with Fresh Minced Ginger

This dish without fail will tempt your guess during any dinner party or event at home for your own family. It is a simple dish called steam scallop with fresh minced ginger.

12pcs scallop with half shell on
250gm minced freshed ginger
1tsp sesame oil
1tsp oyster sauce
a pinch of salt

Wash and clean the scallop.
Mixed the minced ginger with sesame oil, oyster sauce and a pinch of salt.
Place a tablespoon of the mixture onto the scallop.
Steam for 5 minutes.

Not only looks good but taste good too! . . . Yours Chef Steven Cheng

Yellow Chives & Bean Sprout with Salted Fish


This is a simple dish and easy to prepare. You just need three main ingredients yellow chives, bean sprout and pan grilled salted fish. Here are the rcipe:

100gm Yellow Chives
200gm Bean Sprout
20gm Premium Salted Fish
1Tbspn Oyster Sauce
1clove Garlic
3Tbspn Cooking Oil
a pinch of salt and white pepper
a dash of water

1. Clean the yellow chives and cut in the length of an inch.
2. Peel off the root of the bean sprout and then wash them.
3. Pan grill the salted fish till crispy and fragrant, then set aside.
4. Heat up the oil and fry the minced garlic till fragant.
5. Add in the bean sprout and yelloe chives and stir fry for 1-2 minutes (I prefer them not over cooked and crunchy). Add oyster sauce, salt and white pepper
6. Once cooked, place them on the serving plate and top them with salted fish.

Serve this dish with white fragrant rice . . . . Chef Steven

Dine with me……Chef Steven Cheng Part 3

Continuation….


As Chinese New Year is approaching, I decided to prepare this two special dishes, “Hou See Fatt Choy”(Welth & Prosperity) and “Wong Kam Moon Foo”(Full of Gold). “Hou See Fatt Choy” is a dish which consist of dried oyster, seaweed and fish paste. “Wng Mam Moon Foo” is a dish consist of golden pumpkin and tau foo in golden pumpkin sauce.




Oh gorgeous Sid and Joanna. Ain’t they look like a suited couple make in heaven!


Birthday girl, Christine!

Food bloggers caught in action and working hard, work first, eat later!

From Steven Cheng

"Jiao Bai Sun" with XO sauce

“Jiao Bai Sun” or “Kao Pak Sung” is a very interesting type of vegetable and it is an imported seasonal vegetable from china. It looks like bamboo shoots but they are not. I was told that this vegetable grows on water. It has a very unique taste, I would say it taste a mild bitter like petai, really unique.


I have them cut into pieces and pan fried them with XO sauce…. a very unique dish.

From Steven Cheng

Dine with me……Chef Steven Cheng Part 2

Continuation…..

After the lobster dish, the remainder lobster shell and head were used to braise “yee mee” noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck “pak poh ngap” but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.


Next dish is the Boneless Mackerel “Mo Quet Kau Yee”. A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.


I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng

Dine with me……Chef Steven Cheng Part 1

Two days ago, I invited a few of my young close friends to my restaurant to taste some of my current and new dishes for this coming new year, 2008. They were so excited and so am I. I had prepared eight dishes and I also requested Chef Sunny to prepare the dessert.


Here I would like to introduce the first dish of the day, Double Happiness “Seong Hei Lam Moon”. For this dish, a pair of local lobster had been used. Firstly the uncooked lobster meat is taken out from the shell and sliced and covered with ice cubes.


I had prepared the broth earlier by using old chicken, chinese ham, dried scallop and water. Boiled them for at least 2 hours and add seasoning.


How do we eat them? Easy……isn’t it? Put the lobster meat into a basket spoon and cook them in the boiling broth. Reminder, do not cooked them too long, just a few seconds will do, then scooped them out to your plate and start enjoying them.


This lobster meat is tender, succulent, delicious and yummy. The soup is also gorgeous and full of flavour.

This dish cost about RM13/100gm but need to have an advance order as it is seasonal.

Yours Chef Steven

"Mat Lat" Parrot Fish

My blogging friends, especially Beachlover had been exploring ready make ingredients that come in pack form especially those made in Malaysia. So when I was looking through my unpublished post, I found this one. “Mah Lat” Parrot Fish. This dish had also been posted by my fellow dedicated floggers and great friends, Teckiee and Jacksonkah. “Mat Lat” is a famous szechuan dish in China which ultilise szechuan pepper corn and loads of chillies. Here today I am going to included the details:



There is a lot of variety of ready made “Mat Lat” paste but I use the about one. It taste as usual hot, hot and also comes with a hint of mutton taste.


Here I used a whole Parrot fish. To make a great whole fish, I deep the whole fish in a pool of oil at low temperature. “Yau Jum Yee” is a good cooking technique of cooking fish. Once the fish is golden brown in colour, your fish is cooked and ready.


Next is to make the “Mah Lat” sauce, pan fry some garlic and dried chillies in hot oil, put 1-2 tablespoon of “Mat Lat” paste then add some stock. Add seasoning to your liking. If you like hot, hot then add more of the “Mat Lat” paste. I prefer it to be a bit mild so that can taste the freshness of the fish.

Hope you can find this “Mat Lat” paste. I have a few packet of this “Mat Lat” paste left in my kitchen, if you like a packet of this, do let me know by emailing to bigboysoven@gmail.com which stock last.

Hope you can find this paste and try this dish… one word to describe… lovely.

From Steven Cheng

Lemongrass Prawns Hokkien Style

This dish is a very special dish, why?

My late dad taught me this dish, yes my late dad. He is a real cook and I think he learned from his aunt when he was young… I think. I seldom see this dish serve in any restaraunt which is strange. Yes it is my late dad’s recipe. This dish main ingredient is prawns and lemongrass. You need to cut lots of lemongrass to prepare this dish but not as difficult to prepare a dish called “ikan perut”and this dish is flavoured with fresh turmeric. So I recommended that Chef Steven Cheng to try this recipe and this is how it turn out.


400 gm large prawns
20 stalks lemongrass
1 inch fresh turmeric
1 big onion
4 bulbs garlic
3 chilli padi
1 cup coconut milk (1/2 cup double cream)

Unshelled the prawns and clean properly
Marinate the prawns with a pinch of salt and pepper
Thinly slice the heart of the lemongrass. Take about an inch.
Minced turmeric, onion, garlic and chilli padi
Deep fry the sliced lemongrass untill fragrant. Take them out.
Fry the minced onion,turmeric, garlic and chilli padi till fragrant.
Add in prawns, once cooked and in lemongrass.
Add in coconut milk and add in seasoning.
(* if you want a drier dish add in less coconut milk. )


This dish is lovely and smells so fragrant. This dish is specially prepared by Chef Steven Cheng.

Yours Sidney

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