Peanut Butter Toast

Eng Loh's Peanut Butter Toast has been on our food-hunting list for the longest time and thankfully we managed to savour it during our trip to town last Monday. Our last attempt saw this outlet undergoing some renovation works.

Not your ordinary bread this thick toast was sent into the ovenette to melt the margarine spread on it, at the same time giving it crispy sides. Once heated, it was given a coating of peanut butter at the top before a generous sprinkling of crushed peanut.


It was an awesome sight to behold for my dh who is like I always say, Nuts over nuts. He just couldn't even wait for me to snap a photo of it before sinking his teeth into the crusty bread. One bite and he was in peanut heaven.

I only had two pieces of the bread and left the rest for dh. I was more excited about this 3-layer iced milk tea, the best I had tried thus far. Must be the skillful person behind the counter manning the drinks section, the tea was strong and this drink packed a punch like no other. Now we must find every opportunity to go to town more, so that we can stop by Eng Loh Kopitiam, he for his peanut butter toast and me, the 3-layer tea.

What to eat?

Dh came back from riding his bicycle hungry like a bull, so I had to act fast. We were weighing our options of going out to have an instant fix since good food is everywhere here but the thought of fighting for a parking spot with the lunch crowd made us think twice. So ponder ponder, think think...much easier to dish out something from the kitchen.

Rummaging through the larder, I found some packets of opened instant noodle with their seasoning missing because I had earlier fished them out to prepare some other food, but my cracking my old brain brought no result what I used them for. That aside, I decided to make stir-fried tomyam instant noodles out of the usual soupy version. I soaked the instant noodles in room temperature boiled water to soften them, but not too long...just enough to loosen them up.

Mean time, sliced some pips of garlic, one big yellow onion that is threatening to turn into spring onion if I don't consume it soon enough also went under the knife. Stir-fry of noodles is good because it is almost like fried rice, an opportunity to spring clean the refrigerator and put into the wok those little items lying around. I managed to clear the container of bean sprout and capsicum. The shredded chicken was from the freezer.

To get the right seasoning, I added in a heaped tablespoon of store-bought tomyam paste and that did the magic. This went into the wok after the usual steps of browning the garlic plus onion and then the chicken shreds. Next was the noodle, give it a quick swirl to make sure every strand was evenly coated, followed by making a well in the centre to put in the bean sprouts. Tadaa, dish and serve. A RM3 meal for 2 pax, max, this was indeed a thrifty idea to put food on the table, literally.

Makan Puas-puas

Saturday November the 14th saw us having dinner at Teo Chew Meng Seafood Village near Juru Auto-City again. If you are a follower of this blog, you would be thinking of yourself, how come we never get bored of visiting Teo Chew Meng, ah ha? Well, each time we tried different items, and thus far, we ordered the least this visit.

I was eyeing this Teo Chew Mee Teow from the menu since we last frequented this place. It ended up being a disappointment, nothing special. Actually I nearly wanted to bring forward this dish to the next round if not for the person who took our order recommending it. We made our first order which was the Singapore Char Bee Hoon, dh's favourite. Since that's a noodle dish, I tried to get rice instead to offer some variety, and was pointing my finger at the Fried Rice with Dried Scallop And Salted Egg. Then came the suggestion of the captain, so we agreed to go with that. When the mee teow came, it was a plate fit for 2 pax, just look at the size. We should have trusted our own judgement instead of listening to the captain. Twice in a row he had failed us with his recommendation, shall not mention what happened the first time though since that's history. I mean, working in the restaurant, he should have known better how big the portion size was and advise us accordingly. It can be because this is their specialty dish which they are proud of, but didn't he know that too much of a good stuff can be bad as well? Nevermind that, bright side is that now I can strike off this item from my (ever expanding) food list.


This Singapore Bee Hoon was superb. Really really good, everything was done just right. This dish brought back the balance that was tipped by the above mee teow...luckily.

Inche Kabin was our choice for protein to go with the two carbo above. Served piping hot topped with crispy pink prawn crackers on a bed of deep-fried beehoon, this was a winner as well. I particularly the sauce - chopped red chilli plus bird's eye chilli and thinly sliced onions with worchester sauce. I can detect a hint of the bottled curry powder which I used in the Bombay Chicken Stew.

So much food for only two souls, we brought back half a portion of the mee teow. Till our next adventure to Teo Chew Meng, that's all for now.

Pasta again?

The other can of Campbell's Pasta Sauce that found its way into my home from grocery shopping. Also a creamy base, also mushroom base, but more specifically, it's Alfredo Portobello. This one has a stronger mushroom taste than the Carbonara Mushroom, my guess would be because of the type of mushroom used. Carbonara Mushroom showed a picture of button mushroom on its label, whereas portobello mushroom was seen on this can.

I used almost the same ingredients I did in this Pasta Mania post, the same type of pasta, which was linguine. Also bacon bits in both. Only difference was the type of mushroom. Instead I used White Crab Mushroom, it looks almost the same as enoki other than being fatter and fairer, hahah... The obese cousin of enoki perhaps? Between enoki and this white crab mushroom, I prefer this as it is more plump, thus rendering more bites to it.

Method of preparation was the same, so I shall not repeat here.

Oh, forgot to mention, this time, I caramelised the bacon bits more, thus the charred look, but its crispier. Not to mention, more fragrant.

The Wok @ Heritage Club Penang

Saw a friend's photo in facebook of her meal taken at this cafe. Didn't know that they serve walk-in customers as all along I had in mind it was an exclusive club for members only. We literally had the whole place to ourself as it was a weekday, Monday to be exact.

Dh had the Chicken Gordon Bleu, RM15.00. He was quite disappointed with this because it tasted like freezer-to-fryer version, not done fresh from scratch.

While he had the poultry, I tried the RM28.00 Braised Lamb Shank. This was better (it had better be since it's like almost double the price of the chicken dish), very tender meat that went very well with the brown sauce. Served on a bed of mashed potato with a few florets of cauliflower on the side plus some carrot slices, I like the way it was presented.

It certainly was a nice meal with a nice quiet ambiance, and bonus was that I got the opportunity to check out the club. Not that I'm eyeing the membership, I was just happy I satisfied my inquisitive mind as to how this Heritage Club was like everytime I drove past it. Now I am curious no more. *-*

Sunway Carnival Mall's Food Court

Sunway Carnival Mall just opened a food court recently, and the name can't be more creative - Food Karnival. Quite spacious and clean as a matter of fact. Well, we were there during non peak hours, so no waiting time for a table was necessary.

A quick round to check out what the stalls offer, dh went for this Sweet and Sour Chicken Hot Plate Rice. An absolutely awesome choice, it came with an egg for RM5.00 with 3 pieces of chicken plus loads of gravy.



And this, was the 3-layer Tea. Finally managed to find it elsewhere other than Pelita mamak place. What's even better was I get to see how it was prepared, the behind-the-scene part. The key was the syrup that was poured in first, followed by slowly pouring the evaporated milk and topped with hot black tea. There you have it, wonder if I can replicate this back home?

My choice was disappointingly lousy for RM5.50. It was the Black Pepper Crispy Chicken Set that had coleslaw and sausage as side dishes. Don't you agree that the crispy chicken were so miserable? So few pieces, there was hardly enough to go with the rice. Lucky thing I had the gravy from dh's hotplate to go with, else I think half the portion of white rice would go to waste.

Certainly a good makan place with air-cond, a place that we will frequent for lunch as a welcoming respite from the unbearable heat outside.

Ki Xiang Bah Kut Teh

This stall serves really good bah kut teh, and I mean really really good. Their soup was thick and bonus point is that they only offer different parts of porky meat, no innards whatsoever. It was located near Megamall. Other than the soup version, this stall which originates from Klang (quoting their words in the stall name) offers dry bah kut teh as well. Dry bah kut teh in fact is a signature of Klang style bah kut teh.

Again, one can opt for the choice of meat here and the person behind the stove would simmer them dry in a clay pot. The pot of meat will come sizzling hot with a handful of dried chillies, strips of dry cuttlefish and okra slices in it, drenched in thick dark soy sauce. This was so flavourful, it is the best dry bah kut teh I've tasted to date. I can still remember the other one I tried couple of years ago (was it that long?!?), my tongue was literally set on fire because of the fiery chilly. Guess they went overboard with the dried chilly in that stall, and that was my first and last visit there. So back to this one, it is a must-have when visiting this makan place.

We ordered claypot for both the dry and soup bah kut teh because we like our shop piping hot. Claypot would be able to do that as it can retain heat better, but be careful not to scald your tongue. Priced at RM8 per pax, there were generous helping in each claypot.

Bah kut teh is never complete without the chinese crueller. The other must-have is the condiment of chopped chilli, minced garlic and both types of soya sauce, the light and dark version. One thing this stall lacks is chopped red chilli, they only provide the bird eye chilli. Other than that, I'm a satisfied customer. Oh, did I mention that their rice is also a winner here? It is served mixed with fried shallots.

All in, the food came round to RM20 for both of us, excluding the drinks. Opens daily for long hours, which is 0800 till 2200, this is one place that we for sure will keep coming back for more.