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Why I Love Street Food & This Roadside Stall @ Taman Midah, Cheras

November 29, 2011 | 3,338 views

“Enough with the posts with crazy-loads of photos already!!!!”

Are you tearing your hair out, wondering what’s gotten into Motormouth lately, with consecutive travelling posts, food and sights from my hometown of Ipoh, and leaving no stones unturned with every writeup (Read : DAMN long-breath aka ‘cheong hei’ aka non-stop ramblings)?

Yeah, blame it on the procrastination. The haphazard drafting of posts without a proper chronological archiving or geographical border. But then again …. that’s part of the charm when anticipating random ‘garbage’ from this glutton anyway, right? :)

Little Tauke, DSLR vs Camphone, Vitamilk

The future in the making; a small ‘tauke’ (boss) learning the ropes, and the bloggers in action. And no, this was not an invited review.

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Big Tree Lin Kee – Steamed Fish Head @ Cheras

June 14, 2011 | 2,788 views

Steamed Tomyam Fish Head

The branch of the famous Chan Sow Lin Steamed Fish Head; this one being the tomyam variety with a tantalizing kick from the addition of tom yam paste into the gravy, complemented to a tee with the abundance of vegetables.

And after a seriously long hiatus from food reviews covering this part of the Malaysia (KL/PJ, I mean), let’s get back on track. Though by the time this is published, I am already halfway (how I wish I can say round the globe …) round the horizontal axis of Malaysia. Yup, this should be on my last day in Sabah; and there goes my lovely weekend. (Update : This was supposed to be scheduled  for publishing earlier today, but did not manage to finish the post before departure. I am home now, picking up the pieces …. home sweet home, or post-holiday blues?)

Anyway, high chance of owing to the aging process, I find myself craving for foods that I found yucky/unpalatable/disgusting back when I was a teenager. For instance? Bitter gourd and now, fish heads.

No, by fish heads, I don’t mean those crunchy pieces of unrecognizable morsels you will find scrumptious and irresistible dunked in a milky broth with rice noodles infused with flavours from tomatoes and pickled greens (ie : Fish Head Noodles)

By fish heads, I meant REALLY gross-looking stuff (okay, so they’re still fish, essentially) steamed to perfection; whereby you usually get to choose what type of sauce you wish to steam the fish head together with.

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Authentically Thai …. @ Ahroy Thai Cuisine, Cheras, Kuala Lumpur

November 2, 2008 | 5,920 views
Let’s go Thai today! Craving for some fiery and spicy flavours to tantalize your tastebuds? Ahroy Thai Cuisine in Cheras may be secluded, but the nearby Cheras Leisure Mall might’ve played some part in driving the crowd to this place. Or maybe good food can’t escape the grasp of many. The power of the most under-valued form of advertisement ; Word of Mouth.
Ahroy Thai Cuisine in Taman Segar, Cheras


Thai Orange Juice (RM3.90)

Thai Vitamilk (RM2.50)

The place is air-conditioned, rather homely, albeit the neon lights. Those dastardly yellow lighting proved to be the bane of photography. Especially when one’s snapping using a phone camera, with no adjustment/manual control whatsoever. Hmmm.
Thai orange juice proved to be a good choice, sweet and tangy, with slight hint of lime. Imported from Thailand, the oranges are smaller in size, and green in colour. A cross between an orange and a lime, I’d say. Refreshing and thirst-quenching. A steal, considering one might be paying double the price for local (or cordial) orange juice in other restaurants.
Thai Vitamilk on the other hand, was a safe choice, bottled from Thailand, the blend of soya bean milk with milk powder was milkier than the average soya bean milk, but fortunately lacking in artificial soya bean powder flavour.

Mieng Kam – Signature Thai appetizer (RM12)

Mieng Kam is a famous Thai appetizer commonly found in Thai restaurants, and is one of Ahroy’s signature item.
As all their food come in only one universal portion, we were astonished by the the generous serving of betel leaves (to be the ‘wrapper’ or ‘base’ for the other ingredients), and had to double/triple-layered our wraps, to avoid wastage.
How to eat them? Scoop some roasted coconut shavings onto a leaf, add in the other ingredients ( fresh ginger cubes, diced shallots, bird’s eye chilli, cubed lime, roasted peanuts and dried shrimps), then add a dollop of the sauce (a sweet/sour/spicy concoction of peanuts, dessicated coconut, palm sugar, and shrimp paste), then shove the whole package into your mouth. The bursting myriad of flavours will definitely have you going for seconds. The thick and sticky sauce was so addictive I scooped some to go with my rice.

Pandan Chicken – Fragrant, marinated chicken thigh’s meat wrapped in pandan leaves (RM12 for 6)

Another one of their “MUST-TRY” items, the Pandan Chicken came highly recommended by the Thai lady taking our orders. You see, I seldom go for Pandan Chicken anymore in Thai restaurants, as being repeatedly disappointed by dry, tasteless and small servings from various eateries changed my perception and I’d rather order green chicken curry, or Thai fried chicken than the aforementioned dish.

The ‘naked’ Pandan Chicken … in all its glory.

Fortunately, Ahroy’s Pandan chicken fared rather well, the succulent, tender and fragrant chicken thigh’s meat was not only juicy, but very fleshy. Value for money, no less. My faith has been restored. :)

The special chilli sauce with bits of shrimps, squids, and minced meat

Batter-fried Kangkung (Water convolvulus) RM8

I’ve yet to find another Thai restaurant that serves batter-fried kangkung since my uni days in Penang. The crispy, tempura-like coating complemented the kangkung so well, you’ll be eating your greens with sheer delight without realising it. Good as a light snack on its own as well. Remember to double-stress the FRIED part, else they may serve you with stir-fried kangkung with belacan instead, as the menu was rather vague in its description.

Steamed sweet tapioca with coconut milk (RM6)

Polishing our mains with relish, we moved to desserts in record time. Shocking the next table, in the process. The tapioca steamed with syrup and served with santan (Coconut milk) and sprinkled with sesame seeds is one of their forte, and did not disappoint. My sweet tooth appeased, with the rather BIG serving of soft, steamed tapioca. Make sure you’re sharing this, as having a whole plate to oneself may translate to a somewhat ‘jelak’ (nauseating?) feeling.

Ais Kacang???

Nope! It’s Tab Tim Krob (Shaved ice with Water chestnut+Jackfruit strips+Nata de Coco) @ RM5.00

And to end the meal on a sweeter note, we opted for Tab Tim Krob. The portion’s double what Rak Thai‘s serving. Delectable crunchy bites of water chestnut and rose-flavoured Nata de Coco (coconut jelly), with fresh jackfruit strips, the dessert’s had my vote of approval. Though my stomach was about to explode at that very moment. Luckily I practised some form of self-restriction, and halted myself from ordering the glutinous rice with mangoes/durian. =P
Total damage? RM52.40. Worth every cents, IMO. Now where’s my next Thai food target?
Location : AHROY THAI CUISINE @ 48, Jln Manis 1, Taman Segar, Cheras, Kuala Lumpur. Tel : 03-9133 2330.
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