Klang | Motormouth From Ipoh - A Malaysian Food Blog

Klang Lek Bak Kut Teh

October 8, 2009 | 733 views | 12 Comments »

In my last post, I compared Telok Pulai Bak Kut Teh on Jalan Teluk Pulai, and a spinoff (?) in Taman Intan, which is easily accessible from the Federal Highway. But along the row of old, somewhat dilapidated shophouses on Jalan Teluk Pulai in Klang, lies ANOTHER gem of a Bak Kut Teh outlet, simply named; Klang Lek.

Klang Lek Bak Kut Teh -A rather spacious restaurant that’s shady and cooling, with less attitude to boot

CONTINUE READING THE REST OF THIS ENTRY »

Comments: 12 Comments »
Categories: Klang Food
Tags: Bak Kut Teh, Chinese Food, Klang, Klang Food
Comments rss
Trackback

Klang Teluk Pulai Bak Kut Teh

October 5, 2009 | 1,008 views | 36 Comments »

Bubbling hot cauldron of porky goodness @ Telok Pulai Bak Kut Teh

I’ve successfully earned the ire of Bak Kut Teh aficionados with my post on Klang’s Famous Teluk Pulai Bak Kut Teh, especially those staying in Klang, or born/bred/raised in the royal town of Selangor. Much like how we Ipohans quarrel, fight and swear by his/her own favourite Tauge Ayam (Nga Choy Kai/Bean Sprout Chicken – the undisputed champ of Ipoh street food), and the constant tirade against Lou Wong and/or Onn Kee being over-rated, commercialized and so forth.

CONTINUE READING THE REST OF THIS ENTRY »

Comments: 36 Comments »
Categories: Klang Food
Tags: Bak Kut Teh, Chinese Food, Klang, Klang Food
Comments rss
Trackback

Peng Heong Hakka Paikut Restaurant @ Klang

September 16, 2009 | 1,532 views | 28 Comments »

Peng Heong Hakka Paikut Restaurant in Klang takes pride in its impressive 16 years run in the gourmet scene, previously operating at a stall on Lorong Gudang Nanas in Klang. The humble stall has since into its own premise, a corner lot on the same road off Jalan Pasar in Klang.

The exceptionally tender, almost melts-in-mouth texture of the spare ribs marinated and served with a sweetish gravy – Spare Ribs King, no doubt.

“Paikut” refers to spare ribs, and at Peng Heong, their signature Spare Ribs King is a boneless fillet of tender pork served in a variety of portions. Priced from RM6, onwards for a serving, one can opt for the bigger portions at RM8, RM10 and RM20 respectively, proportional to the chunks of meat served with their traditionally-concocted sweet and savoury sauce.

CONTINUE READING THE REST OF THIS ENTRY »

Comments: 28 Comments »
Categories: Klang Food
Tags: Curry Mutton, Hakka Food, Hakka Meatball, Klang, Peng Heong Hakka Paikut, Pork Trotter
Comments rss
Trackback

Toddy & Seafood, Anyone? (Coconut Flower Seafood Restaurant @ Teluk Gong, Klang)

January 22, 2009 | 197 views | 18 Comments »

Oohhh …. CNY’s breathing down my neck !!! =P A week’s off from work is like a dream come true eh? Let’s hope this coming new year, everything will run smoothly, and inflation rate will drop to an all-time low. Yeah, right ….

Nothing beats sitting underneath those huts, in cooling weather, sipping (or binging) on a cold glass of toddy (fermented coconut drink) ….

Here’s something from Klang, for a change. Most who have visited Klang would have acknowledged the popularity and abundance of Bak Kut Teh restaurants, sometimes proudly proclaimed as THE Klang Bak Kut Teh, almost synonymous with the town itself.

But one may wonder, since Bak Kut Teh in Klang is served mostly for breakfast-brunch, (yup, hardly able to find a good one for dinner …) what can one eat for lunch or dinner?! No worries, as Teluk Gong in Klang is famous for seafood, paired with the perfect beverage, toddy (palm wine, or coconut flower wine?)

Starter …. Snacks that uncannily resembled Mamee snacks.

Fried Vermicelli with Clams … really, really miniature baby clams (la-la)

Tom Yam Prawns in Coconut

Deep-fried Soft Shell Crabs

Or Chien (Oyster Omelette) with Mini Oysters

Locating this place is surprisingly, a walk in the park. Coming from Klang town, we managed to reach this place within 20 minutes. Least I remembered the trip was not too taxing, as we were in a holiday and cheery mood (it was after all, the beginning of the year!)

The place is spacious, with huts everywhere. One can choose to dine outside underneath the huts (with fans, no worries), or indoors. Ordering was a breeze, as I’ve already had the dishes listed on my mind, thanks to the various blog posts on this place.

The Fried Bihun (Vermicelli Noodles) with La-La (clams) is another one of Klang’s signature of sorts, rarely heard of in this part of Malaysia (Ipoh, where I’m staying). The baby clams (really tiny ones) rendered a sweet-ish flavour to the fried bihun, which thankfully was fried exactly the way noodles should, not too dry, yet not too wet. But lacking in ‘wok hei’ (breath of the wok?).

The prawns (medium-sized ones) cooked in tom yum soup, then served in a hollowed coconut with flesh intact, were fresh, succulent, and not spicy at all. The coconut imparted the curry-like gravy (nothing like authentic tomyam though) a fresh and sweet taste, complete with sweet coconut flesh. If you think eating coconut with curry sounds funny, believe me, it isn’t.

Yaaaaaaammmmmm …………… Seng!!!!

Both the Or Chien (Oyster Omelette) and Soft-Shelled Crabs were nothing to shout about though. And the medium serving of soft shelled crabs (TWO of them) costed RM40! Should’ve ordered salt-baked crabs instead, or steamed fish. And the soft-shelled crabs were soggy, salty, and not up to standard. Refrain from ordering these, my advice.

Notice the MODELS in the pic? =)

On the whole, the meal costed us about RM90+ for four, including the perennial favourite of the Indians (now I’m a fan as well!), TODDY! Sweet, sour, and served chilled, the drink is believed to cool the body, especially after a heaty/spicy meal. At RM2.50 per small bottle, and about RM8 per large bottle, it’s WAY cheaper than the beer. Mix them with Guiness Stout, and you’ll brew yourself a cocktail perfect with a seafood meal!

Location : Coconut Flower Seafood Restaurant @ 702, Jalan Udang Galah, Kampong Teluk Gong, 42000 Port Klang, Selangor. Opens for lunch and dinner everyday.

Comments: 18 Comments »
Categories: Klang Food
Tags: Klang, Seafood, Travel
Comments rss
Trackback

Seng Huat Bak Kut Teh in Klang – One of the Oldest Around …

December 28, 2008 | 174 views | 10 Comments »

Still reeling from that hangover? Long weekends, peppered with so many offdays = FUN. If only we have summer/winter holidays as well. Wouldn’t that be ideal?

Felt bad to have snapped the uncle while riding a bike … but no flash, no worries.

One of the oldest Bak Kut Teh (BKT) in Klang, the town seemingly synonymous with BKT, traffic jams and erm, the Indian street, Seng Huat is commonly referred to by the locals as THE Bak Kut Teh under the bridge, in the older part of Klang town.

The 2nd or 3rd generation of the legacy that is, Seng Huat

Klang houses an astounding number of outlets selling BKT. From wet to dry, from traditional to the modernized versions, and served in porcelain bowls, to claypots.

The older version of BKT does not incorporate a lot of herbs, hence the darker, and thicker soup with HUGE chunks of meat, ranging from the belly to the ribs, and even a WHOLE piece of rib. Personal interests come to play here, as some prefer the commercialized version in claypot, with lots of ingredients such as mushrooms, pork balls, vegetables and stronger herbal aroma,

The paper cuttings dated some 10 yrs ago … testament to its popularity transcending generations?

At Seng Huat, the concept is slightly different. Entering the corner shoplot right beside the pedestrian-cum-vehicles bridge, you won’t fail to notice 1) the crowd, 2) the guy (or lady) chopping up a storm, picking on pieces after pieces of meat from the ‘cauldron’, and serving them rapidly in bowls for consumption. Yup, without the bells and whistles of golden mushrooms, balls, innards and such. (But of course, you CAN request for extras)

Single portion for RM6.50

The meat was tender, fall-off-the-bones type (if you order ribs), and delicious. You have to request for chopped garlic if you’re one who can’t live without them. Some older outlets DO NOT serve chilli padi (bird’s eye chilli) nor garlic as they claim the condiments ‘spoil’ the natural sweetness and flavour of the pork. One such outlet is nearby, a street away, somewhat related to Seng Huat, yet even older. Yup, something of Jurassic proportion.

The soup base was not as addictive as Teluk Pulai’s version. You can’t really taste the herbs as obvious, in comparison. The rice was not drizzled with much onion oil as I’d preferred, and only sprinkled with miniscule amount of fried shallots. Gimme a whole bottle of them, anyday!

Mixed Pig’s Innards (RM6.50)

The stomach, intestines and whatnots came separately, in a rather big serving. If you’re eating alone, refrain from ordering a bowl to yourself, as after the 10th piece of intestine and stomach, I felt a bit ‘jelak‘ from all the unwanted parts.

Overall, the place came short of my expectations. Or probably I was expecting too much from Klang’s (over)hyped BKT? =)

Location : SENG HUAT BAK KUT TEH @ 9, Jalan Besar, Klang.