READY, GET SET, BREAK FAST AT BAAN KUN YA

The fasting month is fast drawing to an end as Hari Raya will be celebrated mere days away. After a surfeit of Malay fare, some of you may wish to opt for something different this weekend to break fast with. How about starting with some fruits? Especially dainty, handcrafted ones that you can enjoy at a pop like these Look Choop (RM24 - 12 pcs)?

Made from sweet mung bean paste coated in translucent albeit colourful jelly, the miniature pieces of edible art should please your visual and gustatory senses. We think it's a nice yet different way of breaking fast. You can expect these little gems and some soulful Thai dishes by going for the Buka Puasa Set Menus (RM120 for 4 persons, RM200 for 6 persons, RM280 for 8 persons) at Baan Kun Ya.

 

Some of the newer creations have also been included in the set menus and soon, the a la carte menu so if you're a repeat customer, the latest line-up should keep things fresh. Our fave was Crab Meat with Pineapple Curry (RM45).

Everyone in our dining party agreed the bright, sunny yellow curry laden with freshly extracted crab meat a joy to behold and eat. Lightly creamy with a tinge of fruity sweetness, the curry allows ample room for the natural sweetness of crab meat to shine.

Of late, the sweltering weather just begs for more servings of fruits and vegetables. You'd find greens aplenty in the portion Fresh Spring Rolls (RM18 - 6 pcs), a Thai take of the more famous Vietnamese rice paper rolls. A small mound of pickled papaya and onion with crushed peanuts and some zingy greenish chilli dip bring the ensemble together in a robust, zesty symphony.

The pretty floral shaped Ka Tong Thong (RM15) - deep-fried pastry cups (similar to our pie tee) filled with stir-fried minced chicken, carrot, corn and green peas is another whimsical appetiser to debut in the upcoming new menu. Personally, I find the flavour profile too muted to hold much appeal but it may go down well with folks who prefer their food delicate tasting.

More assertive accents emerged from the bowl of Stewed Beef Curry (RM42) but it won't cause true chilli addicts to break into a real sweat. The gravy held sway over us with textural interest boosted by the presence of golf ball sized Thai eggplant (Solanum melongena) and the tinier pea eggplant (terung pipit or Solanum torvum). Still, a notable option if you like lacing lots of gravy over plain rice.

Bold peppery overtone dominated the initial sampling of the Mixed Thai Clear Soup (RM38) but once that dissipated, our tastebuds soon detected the deep musky savouriness of large dried shrimps as we dug deeper into the soup pot. Chunks of ridged gourd, succulent prawns, baby corn, shimeji and eringi mushrooms piled on welcoming layers of texture to set this homey soup apart from regular broths.

 

For some of us older folks, sayur manis or cekur manis or sweet leaves is a familiar green as it's most often used to cook the traditional hand-torn flat dough-like noodle known as 'mi hun kuey' or the modern 'pan meen' (Chinese version of tagliatelle). It's also a popular green served in East Malaysia where it's called Sabah 'shi chai choi' (potato leaves). Now we know the Thais love it too as evidenced by the introduction of Stir-fried Egg with Sweet Leaves (RM20) at Baan Kun Ya. We love how the combination works together - simple yet heartwarming like granny's cooking.

Also in the same vein is the irresistible pot of Steamed Squid with Lemon Sauce (RM39). Soused in lemon juice and fish sauce, a scattering of roughly chopped garlic, sliced onion and bird's eye chillies was all it took to bring the springy squid pieces to sublime heights. Definitely a show-stopper worth returning for.

We also enjoyed Paku Pakis with Anchovy Curry (RM28) - fern shoots cooked in a coconut milk gravy with anchovies and lemon grass. It was reminiscent of our local masak lemak style so this dish should hit the spot for those breaking fast in these last few days.

Anyway, families with kids in tow need not fret as granny always keep young ones in mind. After all, which child will turn down delicious Thai Style Fried Chicken (RM25)?? Even us young at heart will readily fight to get another piece as the crispy chicken is much much better than the famous fast food ones.

In case some adults deem that too childish, then fire up the tastebuds with Sambal Chicken (RM35). Sweetish yet packed with red-hot firepower, the sambal alone can induce you to devour a plate of rice. With crisp fried chicken thrown into the equation? Sure unbeatable right?

Oh, your preference for something typically Thai would adequately be met by Basil Chicken (RM28). There's that occasional burst of heat to singe the tongue fleetingly followed by the lingering complexity of fish sauce and chicken jus. Wickedly good to seduce you into asking for more rice!

Although we had the Crab Meat Omelette (RM32) on our last visit, the fluffy soft speciality was roundly welcomed by young and old. The house chilli dip is the perfect excuse to spice things up should it be necessary.

Need more greens in your meal? We recommend going with Stir-fried Vegetable Paprik with Seafood (RM28) as the go to option. All that crunchy fibre ramped up with yummy squid and prawns should reel everyone in for a sampling.

 

When it comes to dessert, the Thai prowess is equal that of our Nyonyas. We discover Khanom Ba Bin (RM15) - baked tapioca cake has riffs of bingka ubi. According to the resto's Director of Operations May Lim, the rice flour, palm sugar and grated coconut mixture renders a toasty crust to the tapioca cake while the inner part remains subtly chewy.

Those miniature treats of look choop return in a different guise at the end of our meal, transformed into delightful Look Choop Jelly (RM16 - 8 pcs) with each 'fruit' embedded into tiny cups of coconut jelly. A definitive dessert to ensure you leave Baan Kun Ya with sweet memories.

 

Of course, some diners would beg to differ and hail the resto's scrumptious Coconut Ice Cream (RM18) the 'must have' treat. The nutty richness is distinctly different from that of dairy milkiness but adorned with jackfruit strips and diced waterchestnuts, roasted cashews and steamed glutinous rice, it suddenly becomes a high brow creation fit for a king. Worth ditching the diet for.

For reservations, call BAAN KUN YA, tel: 03 7733 3337. Address: F107-F110 1st Floor, Centrepoint, 3, Lebuh Bandar Utama, Petaling Jaya, Selangor. Open daily from 11am to 11pm.

OCEAN SEAFOOD REELS IN THE CROWD

These were the critters that caught our eyes in FB with pixs of their roe-laden chunks. Crab fiends (there's a few in every family and foodie gang) wouldn't want to pass up on the chance to savour the crabs which are served at Ocean Seafood restaurant in Kota Kemuning.

Billed as Signature Crabs in Superior Soup (RM15-RM68 depending on crab size; XXL at RM90/kg), the crabs' natural flavour melded well with the punchy Chinese yellow wine used to cook them. After the first sip, you'd be wanting more.

Scallops, squid and prawns were some of the treasures we dug up from the plate of Seafood Fried Rice on our visit to Ocean Seafood Restaurant in Kota Kemuning. There were wispy bits of fried egg and crab meat hugging the rice so my teen almost hogged the entire serving to herself. Obviously it had passed her taste test.

As odd as it may sound, the Salted Egg Tofu was the day's show-stealer at this no-frills seafood resto. Both adults and kids tussled over the tasty pieces which had egg tofu speckled with chopped carrot, spring onion and wood ear fungus deep-fried in a light, moist coating of crumbly salted egg. A dish worth returning for.

The unassuming looking Signature Claypot Steamed Snapper (RM18-small, RM25-medium, RM28-large) is a notable choice when you dine here. Our order came sizzling hot to the table with the aroma of Chinese wine wafting up to leave us drooling. Sweetish sliced onion, fresh coriander and light soya sauce enhanced the inherent sweetness of the fish. Scrumptious!

We also like the well-rounded, slightly caramelised tangy-savoury notes that fully suffused the Assam Prawns (RM18). Very appetising indeed.

Its closest rival has to be Sambal Petai Squid (RM18), a speciality that calls for plain rice to capture the resultant bright, zingy heat and strong accents. The chunky pieces of squid coupled with the crunchy okra and stinkbeans were delightful especially for those of us who relished such robustly flavoured offerings.

Ocean Seafood also serves crabs prepared in a variety of ways including White Pepper Ginger Scallion Crabs. The white pepper overtone was surprisingly assertive, augmented by the warm biting nuance of ginger. Certain preparations such as steamed with egg, stir-fried with dried chilli or salted egg would require an additional charge. The resto sometimes run special promotional packages with crabs so it's best to call ahead prior to your visit.

Tiny silver fish lent crunch to our dish of Scallops with Sweet Beans in XO Sauce (RM18). After the surfeit of seafood, the toothsome beans were partaken with much enthusiasm.

Although the resto wasn't air-conditioned, the ceiling fans are adequate enough to keep the heat at bay. We reckon evenings should be slightly cooler. From the number of tables and chairs set aside, this second branch of Ocean Seafood is slowly but surely drawing in its own following after the success of its original brethen in Puchong.

For reservations, call OCEAN SEAFOOD RESTAURANT, tel:  016-245 1369, 010-221 0188, 012-220 8898 or 012-381 5703. Address: No.2, Jalan Anggerik Vanilla 31/AF, Kota Kemuning, Shah Alam, Selangor

HEAR YE, HEAR YE...LEND ME YOUR VOTES

 

Hear ye, hear ye! The good folks from Saleduck has nominated me for the inaugural Food Blogger Award. Wow! I'm tickled but heck, it's an opportunity I can't refuse. I guess there's always a first time for everything right?

A screenshot of the voting page in Saleduck

Now, it seems the blogger who gets the most votes wins. I'm up against some really heavyweights (no pun intended) yo! If you've enjoyed reading my blogposts, I'd love your support. Go to the Saleduck webpage where YOU can vote for me...or other food bloggers of your choice. LOL...all's fair in love and online voting!

Thank you in advance for your support! Have a good week ahead.

SOUPY SERVINGS OF MR FISH FISHHEAD NOODLE

Only the Chinese wouldn't bat an eyelid at eating fish head - something most people may consider weird and bizarre. Hence it should come as no surprise eateries specialising in fish head noodles should thrive in our local food scene. 

 

 

One such restaurant is Mr Fish Fishhead Noodle Restaurant in Damansara Kim, where discerning fish head noodle fans will readily stumped up for a taste of the Fried Tiger Grouper Fish Head Noodles (seasonal price). During our visit, we tried the equally agreeable Fried Barramundi Fish Head in Traditional Milky Soup (top pix, RM11.90). Tomato wedges, strips of salted vege (hum choi) and ginger piled on the nuances and textural interest to the soupy ensemble.  

Opened in December 2014, owner Khoo Yong Hian revealed his shop features his mom-in-law's fish noodles, fish paste and rojak sauce recipes. Fresh fish supply is trucked down from Butterworth so as far as premium fish heads go, the variety changes depending on market availability.

While waiting for your fishhead noodles to arrive, try some of the side dishes available. The chunks of local fruit and shards of fried cracker tossed in dark, sticky har kou (prawn paste) dressing and sprinkled with crushed peanuts and sesame seeds for its Rojak passed muster. Personally I'd like more savoury depth to the sauce which means adding more belacan to the equation.

Despite my disinclination towards soup and porridge, the clear sweetness from the house speciality of Teochew Porridge with Grouper Fish Fillet (RM15.90) won me over. Simple and basic, you can't really go too far wrong with this humble dish.

The one speciality worth returning for is Chicken Karaage (RM12.90). Made from succulent boneless chicken thigh meat, the crisply battered balls were delightful and came close to rivalling those found at Japanese restos.

Lightly creamy with piquant spice accents, the curry broth from the Fried Norway Salmon Fishhead in Curry (RM12.90) was better than we had anticipated. Fried minced garlic and long beans gave the noodle additional flair so it got the thumbs up from our dining party.

Purists who prefer to eschew milk in their fishhead noodles should find ample succour in the Fried Grouper Fish Fillet in Traditional Clear Soup (RM15.90). You can also add fish paste and fish blubber at extra charge. Our main pet peeve here is the lukewarm broth which failed to amplify the inherent sweetness of the fish. 

We weren't too big on the Crispy Prawn Fritter (RM5.90–3 pcs, RM8.90–5 pcs) either as I'm too spoiled by good homemade versions. The ones served at the resto were hard and dry instead of being light, airy and pouffy crisp.

  

For those who crave for rice, fret not. Sample the Curry Fish Fillet Rice (RM16.90) with a choice of different fishes available. It tastes similar to the curry broth we had earlier but the owner told us it was a different recipe. Also additional ingredients such as fish maw, fish paste and spinach can be ordered separately starting from RM6 onwards.

Ambiance-wise, the pragmatically furnished resto is air-conditioned so you can dine in comfort. Several wall murals rendered by a local artist give the place a cheery, casual feel. 

For reservations, call Mr Fish Fishhead Noodle Restaurant, tel: 012-883 1698 (Maggie) or 012-602 9878 (Khoo). Address: 45, Jalan SS20/11, Damansara Kim, Petaling Jaya Selangor. Business hours: Daily 9.30am-3.30pm; 5.30pm- 9pm except on Tuesday.