Ingredients:
- 200g glutinous rice flour
- 40g shortening
- 120ml water
- 2 bananas, sliced
- Some Mandarin orange segments
- 3 tbsp orange liqueur (Cointreau)
Syrup:
- 150g castor sugar
- 1 litre water
Directions:
- Put glutinous rice flour in a mixing bowl. Add shortening and mix until crumbly. Pour in water and mix to a soft dough. Cut out a piece of dough as big as your fist and drop into a pot of boiling water. Cook until soft then remove and mix with the remaining dough. Knead to a smooth dough until it is no longer sticky.
- Pinch off small portions of dough and roll into small balls. Divide into smaller portions and roll into smaller round balls so that you will have two different sizes of tong yuen.
- Drop the tong yuen in boiling water. When they float, remove and soak in ice water for 10 minutes.
- Bring syrup ingredients to a boil until sugar dissolves. Turn off the heat and add bananas and mandarin segments.
- Put the prepared tong yuen in the syrup and stir in Cointreau. Dish out and serve immediately.
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Ingredients :
- 200 grammes of pork tenderloins (sliced thinly)
- 1 packet of enoki mushrooms (cut off and discard the bottom of the cluster of mushrooms and gently rinse them to remove any dirt)
- 1/2 piece of carrot (julienned) - for added colour to the dish
- 3 cloves garlic (chopped)
- 2 tablespoons of cooking oil (preferably palm oil)
- 50 ml of warm water
- Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)
Marinade :
- 1 tablespoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning :
- 3/4 tablespoons of oyster sauce
- 1 tablespoon of chinese cooking wine
- Salt
Directions :
- Marinade pork tenderloin for about 30 minutes.
- Heat oil in wok on high heat and stir-fry the garlic till beginning to brown. Add pork tenderloin and carrots and stir-fry till meat is almost cooked. Add oyster sauce and salt to taste followed by water and bring gravy to boil. Then add the enoki mushrooms and chinese cooking wine and stir well for 30 seconds.
- If it is too dry to your liking, add a little bit more warm water. If the gravy is too runny, add a tablespoon of corn starch at a time.
- Serve hot with steaming white rice.
Ingredients:
- 1kg white soy beans
- 1 litres water
- 2 cakes palm sugar
- 500g white sugar
Directions:
- Soak soy beans overnight in water.
- Peel skin and drain.
- Blend soy beans with 2 litres of water, little by little.
- Strain liquid.
- Heat liquid on slow fire & remove before liquid begins to boil.
- Melt palm sugar with a little water over low heat and set aside.
- Also add a little water and melt white sugar to form a thick syrup.
To Serve:
- Chill soy bean milk
- Serve dark or white sugar
- Spoon a little of preferred syrup into soy bean milk
- Stir well
- Optional: may also be served hot
Ingredients:
- 70g rice flour
- 30g green bean flour
- 200ml water
Pandan Syrup:
- 120g sugar
- 100ml water
- 2 pandan leaves (knotted)
- 3tbsp pandan paster (or use juice from 5 pandan leaves)
Brown Sugar Syrup:
- 50g sugar
- 70g palm sugar
- 100ml water
- ½ tsp alkaline or lyre water
- 150g freshly grated coconut (white part only)
- ¼ tsp salt (or to taste)
Direction:
- Mix rice flour and green bean flour with 200ml water.
- Leave to soak for at least 1 to 2 hours.
- In large mixing bowl, combine the flour mixture, cooled syrup and alkaline water.
- Stir to a smooth consistency.
- Strain mixture and add enough water to get about 480ml batter.
- Prepare steamer to heat kosui moulds or use any small shallow cups or ramekins for 5 mins.
- Stir the batter well before pouring into the heated cups.
- Cover steamer and steam over high heat for 10 mins.
- Allow kuih to cool down completely before removing from cup.
- Serve with grate coconut that has been mixed with salt.
Pandan Syrup:
- Boil the sugar, water and pandan leaves in a pot.
- Stir to dissolve sugar.
- Cool and add the pandan juice or paste.
- Stir well.
Brown Sugar Syrup:
- Boil the sugar, palm sugar and water in a pot.
- Stir to dissolve sugar.
- Cool before use.
Was introduced to this place when I was working with Eastern Partek now known as Eastern Pretech. We came here for lunch and I fell in love (literally speaking) with the ikan bakar.
There are 3 stalls in a row plus one new opposite operating here. I like the first stall, but I'm told that the last stall is the best. People from all over town congregate here to eat ikan bakar from three stalls that specialises on ikan bakar . At noon, this place gets really packed. The only place to park your car is on top of a tree (wahahaha….). By two o'clock, most of the ikan bakar would have probably sold out.
How to get there?
Located somewhere behind the Istana Negara. Getting there was fairly easy if you know your way around the Istana Negara area. Just drive your way to Istana Negara or turning into Mahameru Highway look for Jalan Bellamy. Turn into Jalan Bellamy, go straight until you arrive at a T-junction. Turn right till you arrive at another T-junction. The Ikan Bakar stalls are located just on the right side (opposite the mosque)
Operation hours:
Mon - Fri (12pm - 3pm , 5.30pm - dinner) , Sat (11am - 4pm only) Sun (closed)
Food:
Ikan Pari Bakar, Ikan Terubuk Bakar, Udang Bakar, Sotong Bakar, Kerang Bakar, Sambal Tumis (Bakar?) and Sayur Sayuran Tempatan. Lots of ikan bakar, many types to choose from.
Ambience:
Open air stalls, covered, spacious.
Price:
Reasonable, from RM 5-15.
Ingredients :
- 2 oz vodka
- 1 oz green-apple shnapps
Directions :
- Pour the ingredients into a shaker with ice cubes.
- Shake well.
- Strain into a chilled cocktail glass.
Ingredients :
- 2 pork kidneys
- Equal amount or less of pork liver (sliced)
- 50 gms of sliced pork (marinate with 2 teaspoons light soya sauce and 1 teaspoon corn flour)
- 1 or 2 eggs
- 3 cm of ginger (julienned finely)
- 1 1/2 whole bulbs of garlic (chopped)
- 2 to 3 stalks of spring onions (cut to 6 cm lengths or so)
- 1 tablespoons cooking oil
- 1 tablespoon sesame oil
- Warm water
Seasoning :
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons dark soya sauce
- 1 teaspoon light soya sauce
- White pepper powder (to taste)
- 2 teaspoons brandy
Directions :
- Heat cooking oil and sesame oil in wok on high heat and saute garlic and ginger till aromatic. Push garlic and ginger slices aside and fry an egg till semi-done. Add sliced pork and mix well with egg, garlic and ginger till pork is cooked.
- Add kidneys, seasoning and warm water enough to cover the ingredients and bring to boil with lid closed. Add liver and break another egg on top of ingredients. Stir gently and add spring onions.
- Once liver is cooked (no more blood oozing out), dish up and serve.
- 300 grammes pork belly (whole)
- 4 tablespoons sugar
- 2 whole bulbs garlic (separate into individual cloves)
- Approximately 15 - 20 white peppercorns
- Warm water
- 1 piece star-anise (optional)
- 3 to 4 tablespoons dark soya sauce
- 1/2 teaspoon of salt
- Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
- Once sugar fully caramelised, add pork belly and let it “sear” for 1 minute on each side. Add water to cover the pork belly by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
- To serve, separate gravy from the rest of the ingredients. Slice the pork belly to desired thinness.
