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We were on our way to Pangkor for our very first batang trip and decided to stop by Kg Cina in Sitiawan for lunch before going over (that’s after having like 2 rounds of breakfast at the market and Jing Kee).

I didn’t even know that Ah Pek Lee had been interviewed by Axian until the boss told us that we should try his steam stingray and even Axian liked it. Anyway, when you are here, you should be able to see the full video of the interview running .

We got down to business and order my favourite here, Lala Mee Hoon which is not the same as the Teluk Gong style but its soup based with local lala (thicker shells) and thick meehoon. The soup is milky but tasty and the lala is just fantastic.

Next up is KC’s favourite sar jiu fish which are powdered with spices before deep frying. Simply take it with the local Kg Koh chili sauce and its excellent. The chili sauce was also great taken with some cripsy oo chien (fried oysters) we order but I personally prefered their hot plate oysters omelette.

We also had a dry curry crab, again local style which is basically the most expensive dish costing us RM60 plus. As usual we couldn’t miss out ordering some greens to balance up the diet.

The most interesting thing we had here are some steam sotong. Everytime my dad come to Sitiawan, he will ask for steam sotong and most of the time they don’t have it. You see, the sotong need to be very fresh in order for you to be able to cook them through steaming otherwise its really not nice.

The sotong are simply steamed with what tasted like cooking wine, sesame oil and some soya sauce with chinese parsley on top. The result, its the best sotong I have ever tasted! If you ever have a chance to try, please try it!

The boss here goes to sea on his own to get his catch for the restaurant, so freshness is assured! Most of my visits here I will also see small time fisherman coming on motorbike to sell small catch to him as well.

Overall it cost us RM160 plus for 10 pax and I think that’s reasonable pricing. This place is getting popular and can get quite popular nowadays, there’s even a tour bus that stopped here for a big tour group to dine!

*photos courtesy of Ciku aka Ken Wei

Ah Pek Lee Kou Hock Seafood
GPS: N4 10.775 E100 40.855

It was a busy weekday afternoon where I had to take time off lunch to do some banking in Uptown before having to rush for a launch. Since I had little time left to eat and is rushing, I thought I just grab some simple food on those mobile van stalls and eat on the go.

As I was walking towards them, I saw this motorbike stall next to HSBC and its quite packed. Turned out its selling chee cheong fun and I thought perfect, something not too heavy to keep me awake at the launch and fast to eat!

There’s quite a crowd at the mobile stall and its quite rare to find chee cheong fun on bikes nowadays especially in PJ… I took 5 pieces of the yong tau foo and 2 chee cheong fun with curry and sweet sauce mix costing me RM5.

Next to the bike are a bunch of shades that you can nicely sit and eat. The food is ok, normal chee cheong fun la but when you are rushing, can be quite nice to eat at one of these mobile stalls.

Chee Cheong Fun @ Next to HSBC Uptown Damansara Utama
GPS: N3 08.147 E101 37.421

I was in carrefour yesterday at 11pm and when I was passing the cooked food section, guess what, 2 birds of roast chicken for RM7.49! Can’t resist right? So I got them and decide to make sandwich for brunch today.

Whenever I have left over meat from bbq or roast, it makes a good idea to have them the next day with salad or make them into sandwich.

The roast chicken itself is flavourful and you don’t really want to add some to it or it will be too salty. First thing I did is deboned all the chicken that I need. Its important to mix all the parts together like skin, the darker meat near the ribs with the rest, the idea is to mix the existing flavour well.

I chopped up some garlic and fried them in sesame oil (gives the whole thing a wonderful aroma) and then added in some celery I have in the fridge (optional but kind of nice to me). Once the garlic and celery started to sweat, add in the roast chicken meats and turn up the heat to high to stir fry.

While stir frying, I add in about one cap of chinese cooking wine to give it a bit of moist and enhance the flavour… not too much wine or the roast chicken lose it tastes. Once everything is hot enough, dish them up immediately.

You can use any type of bread, i just bought the regular sandwich bread and serve it on the bread with mix salad vegetables and most important to me, a nice topping of mustard sauce!

Ingredents:
1. Roast chicken meats (or any leftover bbq meats)
2. Garlic
3. Celery
4. Sesame oil
5. Bread
6. Mix vegetables
7. Mustard sauce
8. Cooking wine