Big Tree Lin Kee – Steamed Fish Head @ Cheras
June 14, 2011 | 6,984 views
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.
