Vince S's Profile
Bak Kua / Rou Gan / Malaysian Beef Jerky
This thread got me thinking about this pic which I took last year in Macau:
http://farm3.static.flickr.com/2529/4151554141_3532d9e233.jpg
What a trip!
There is a company in LA who used to sell bak kua (gua). I think they are Malaysians. Can't recall the website. Also IIRC, http://www.asiansupermarket365.com used to carry some.
Singapore Style Fried Rice Noodle (星洲炒米粉) ... the most bastardized dish in all of SGV?
No problem. Just thought it might be a tad too wordy. I have my own gripes about what really is Hainanese chicken rice but I will leave that to another opportunity.
Singapore Style Fried Rice Noodle (星洲炒米粉) ... the most bastardized dish in all of SGV?
ipsedixit, I am glad that you started this post. I have always wanted to clarify on this dish. I lived there for 22 years. Whenever pple hear about SG, they would think about this dish.
So let's get the ball rolling.
The version you mentioned, ketchup/chili, is more likely bihun goreng. You could think of it as a sister version of mee goreng, but the spices are still quite different. Indians in Singapore prepare bihun goreng and usually the vermicelli are red in color when served. Not that spicy but yes has ketchup taste to it. Usually stir fried with minced mutton and sliced cabbage and an egg. No shrimp, no seafood. No beef definitely for obvious reasons. Indonesians have their own version of bihun goreng as well. Not red though but more brown. No mutton but more chicken, shrimps, and bean sprouts.
But bihun goreng is not 星洲炒米粉.
Moving on to what Mr. Roboto posted about the soy-sauced version. That is what we called economic bee hoon. Mostly prepared by the Chinese in SG as breakfast or for vegans. For non-vegans, you can add sides like over easy fried egg, fried chicken wing etc. The bee hoon is usually quite plain only stir fried with bean sprouts. But a dash of chili sauce will make it just right. Why is this "economic"? Cos it runs for US$ 1 to $2.
Still, economic bee hoon is not 星洲炒米粉.
If you were to order 星洲炒米粉 in SG, you will get this: http://farm4.static.flickr.com/3648/3324753923_f0fa513180.jpg
That is the best picture that represents the dish on the web right now. And trust me, no curry powder, no ketchup, no chili. You can recognize it however by the diced char siew, shrimps, splattered/fried egg. Also if you observe closely, the vermicelli are "chopped" up shorter and the dish is dry (I will get to the wet type later).
This dish usually can be ordered from eateries known as 煮炒 (chi char). Think of chi char as an eatery that can cook up any dish you want. But mostly Cantonese and sometimes Teochew. They can cater to a banquet if needed.
To complicate things a bit further if you were to order 炒米粉 from chi char, you will be asked whether you want dry or wet type. The dry type brings you back to 星洲炒米粉. The wet type however is another whole new story. Wet type is not a soup version of 星洲炒米粉 nor adding gravy to 星洲炒米粉.
The wet type is similar to Thai's Lad Nar. But of course prepared with vermicelli, seafood (instead of beef for Lad Nar) and slightly more watery gravy. No chinese broccoli either.
So the question is can you find authentic 星洲炒米粉 as what chi char offers here in the US? Unfortunately no. The closest though might be the Indonesian bihun goreng.
But nonetheless, I hope this helps to clarify any doubts, questions in the future. :)
Thank you for reading.
moon cake time!
I recently scored a tin of Lian Xiang Lou's mooncakes from Tak Shing Hong. Turns out to be really good. Thin skin, smooth lotus paste, not too sweet, no unpleasant after taste. Comes in single or double yolks. Not cheap though starting at $24.99 for 4.
Having been to Lin Heung Teahouse in HK (Bourdain visited this dim sum place during the HK episode), I thought this was exported from Lin Heung but it was exported from Guangzhou. Turns out Lin Heung in HK was originally from Lian Xiang Lou in Guangzhou. LH opened in 1920s in HK and the original LXL in 1889 in Guangzhou, Guangxu period Qing Dynasty I believe.
http://www.lianxianglou.com/
Best Fried Rice in LA!!!
My personal fav is Phoenix though. Yang Zhou style. They diced up Chinese sausages and their scrambled eggs (in the fried rice of course) are fluffy. Not dried out over cooked eggs.
Just a quick tip for the rest. The rice is the key here. You can't compare Japanese FC to Cantonese FC. The short grain rice just doesn't work so well for FC. And yes, Taiwanese FC falls under the short grain too. DTF's is short grain hence not my cup of tea.
Jasmine rice is the perfect rice for FC and guess what? It has to be cooked rice that sits overnight . Or at least, for several hours. So that each grain of rice is can be flavored properly and not stuck in lumps. Short grained rice tend to have this texture no matter how you stir fry them.
Best Fried Rice in LA!!!
Yep very comforting indeed. Have you tried Zam Zam Market? It's just round the corner and I heard their chicken biryani is better.
Places to buy fish?
Everytime I see this list yet no one reply to it.
These are some of the best places to get fresh fish. In fact, most restaurants and seafood resellers source from here.
Pple, please, make an effort and go downtown for fresh fish.
Manja Malaysian
Ditto. BL is horrible.
IMO, it's difficult to find decent Malaysian/Singaporean cuisines here. The lack of fresh ingredients is a huge disadvantage here. I'd be impressed if kaya jam is made fresh at some of these restaurants. Quite often, the dishes are prepared using ready-made mixes.
Penang/Panang Curry Paste on the West Side???
Just want to make sure that Penang is actually a state in Malaysia, which has nothing to do with 'Panang' or the curry paste. However, Penang is very famous for their own version of laksa.
Singaporean Food in LA Anyone?
Wow...that's a really comprehensive review. Good job!
I concur with you on Banana Leaf , Savoy, Singapore Express as well. Didn't try Little Malaysia or Belacan Grill though. At some pt years ago, we tried another place called Kuala Lumpur in Pasadena. Horrible place. They did close down some years ago.
Bottom line is we find comfort by preparing the dishes ourselves in our own kitchen instead. From Hainanese chicken rice to Char Kway Teow, Teochew duck, and Roti prata. Lately, I have been experimenting with Chui Kueh. And if time permits, we might start on Nasi Lemak soon.
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Belacan Grill
2701 190th St Ste 100, Redondo Beach, CA 90278
Singapore Express
4248 Lincoln Blvd, Marina Dl Rey, CA 90292
Little Malaysia Restaurant
3944 Peck Rd Ste 8, El Monte, CA 91732
Where do you go to buy roasted coffee beans?
I would brave through rain and traffic just to get to Graffeo.
Word has it they want to start offering espresso shots on the spot.
kaya toast - anywhere in l.a. but street?
Wow! A thread about Kaya!
We made our own at one pt. The recipe is simple but it's the timing and amount of work, especially with the consistency in stirring. Plus anytime you deal with eggs and over a low heated flame, a lot of things can go wrong. But definitely worth trying.
Yes, There Is A Green Village Restaurant in Rowland Heights
Devoted GV fan here. When GV San Gabriel closed, we were quite shocked!
I did notice the GV in Rowland Hts before. But always thought there were two restaurants to begin with and they merely shut down one of the locations.
Any must-try restaurants for UCLA visit?
Gosh if you think Asuka is the best...I am speechless.
Best Koobideh/Lula and Kabobs in LA?
Shamshiri's food is actually quite bad...
Raffi's decent.
Try Darya on Santa Monica Blvd.
Chuen Hing -- another Chiu Chow option in SGV
Cold steamed crab and braised goose...now that's what I am talking about!
Got to try that. Thanks for the review!
See, it's difficult to find a true Chiu Chow (or Teochew or Chao Zhou) restaurant here. Cantonese interpretation of Chiu Chow is still a bit different.
I used to visit this restaurant called Chow Chow on Garvey but it closed down years ago. That was one of the more authentic Chiu Chow place. They actually had Chiu Chow porridge, which is vastly differently what Cantonese style.
I have to say this about the fried crab/garlic cos of Seafood Village. That is hardly a true Chiu Chow dish. Chiu Chow dishes are supposed to be lighter in taste compared to Cantonese dishes. Deep fried dishes are usually kept to a minimal.
The cold crab here being the example. And also when it comes to steaming fish.
Cantonese way of preparing a steamed fish is steam as it is. When it's done, discard any excess soup/gravy gathered on the steamed plate. Use hot oil to blaze the steamed fish, green onions and cilantro, then splash a mixture of soy sauce/fish sauce/a pinch of fermented bean sauce.
Chiu Chow way to preparing a steamed fish is to first garnish the uncooked fish with preserved prune, salted mustard, pieces of ginger and tomatoes. Steam the fish. When done, leave the soup/gravy intact. And serve.
There is also one indication of a true Chiu Chow steamed fish: Pomfret. This fish is never used in Cantonese cooking.
And of course having a dish like the cold crab means there is a cold fish prepared in a similar fashion.
Legendary, Made-To-Order, Fresh Steamed Buns and Dumplings! (or "Are You Kidding Me?!") - NOODLE HOUSE (Mian Hsiang Yuan) [Review] w/ Pics!
Bringing up an old post...If you said last week of Jan 23/2009, , that would be around mid Jan. Owners changed. That explains the change in taste. Sorry to hear....
Legendary, Made-To-Order, Fresh Steamed Buns and Dumplings! (or "Are You Kidding Me?!") - NOODLE HOUSE (Mian Hsiang Yuan) [Review] w/ Pics!
Just a quick update here...
Mian Hsiang Yuan (Or I'd like to call Garden of Fragrant Noodles) has changed owners. I can't seem to find any updates on yelp or here. I am a frequent visitor of Mian Hsiang Yuan since last year, at least 2 to 3 times a month. But was out of country for while and only to returned to the restaurant today and found that the change.
So if you tried Mian Hsiang Yuan after mid Jan 2009 and find that the dumplings or other dishes are blend, then I am with you. If you somehow think that the dishes are out of this world, then imagine the pre-Jan 2009 quality.
My last memorable meal at Mian Hsiang Yuan was sadly in late Dec 2008. I distinctively remember that when we left, it was around their afternoon break and the owners said Happy New Year and hope to see us again.
Sigh...
Revisited: Dumpling House in Arcadia - Don't hate on it!
JL, so this place makes and prepares dumplings on the spot? Nothing is "pre-made" I suppose?
And I agree with you about losing out on boiled pork dumplings (shui jiao).
IMO DTF has popularized everything as steamed, and thus dumplings that are boiled somehow just doesn't cut it. Plus the presentation of a steamed dish just seem so much "cleaner" and "less messy to consume".
But I am up for boiled dumplings any day over steamed or panfried.
Chung King: changed menu? Management?
I can't believe I haven't checked out this place.
I do know that the original chef left and went to SD instead. He worked with Dede's Teajuice City in Clairemont Mesa.
The Newly Revived Pondok Kaki Lima!
I am with you on "more and better SE Asian options in LA". I find Banana Leaf in Farmer's Market to be grossly overrated.
See, having more authentic SE Asian is highly dependent on migration pattern. What's forcing citizens (or former citizens) of certain countries to pursue the American dream, who settle here and decide to carry over their cooking cultures? That's what happened to Malaysia/Singapore, some of whose ancestors came from Middle-east/China etc.
You know what's my fix for Malaysian/Singaporean food? I prepare them myself instead. My wife and I decided to call it quits to visiting these sub-par Malaysian/Singaporean restaurants and we ended up learning how to cook the dishes instead. It wasn't an easy ride but practice makes perfect.
Good Fried Chicken
Seems like no one has mentioned one type of fried chicken....
It's often served at Cantonese restaurants and has several Chinese names, Zha Tong Zi Ji or Zha Zi Ji. Literal translation to just deep fried chicken. It's rarely served at home and is popular at Chinese wedding dinners. It's not meant as a dish itself but no one is stopping you from ordering it as a complete dinner meal. Dish is also usually served with some prawn crackers/chips.
The thing about this fried chicken is that skin is crispy (almost like Peking Duck), yet the meat is super tender and juicy. I have done a bit of research on how this is done. No wet-batter like the Southern-style fried chicken. Definitely more of a dry rub with some spices and soaked in red vinegar. Poach the chicken first then fry it quickly. The trick now of course is how long to poach and how long to fry it. The frying part is to prepare the skin and to a certain extent finish off the meat, which was poached earlier.
One place that serves this decent dish is Hop Li in West LA. Go here and search for Crispy Deep Fried Chicken.
http://www.hoplirestaurant.com/hoplidinner.pdf
Good Fried Chicken
I just avoid breast meat all together. I hate breast meat. Cos no matter how you try to tenderize, season , it will always have that fiber-like texture/taste.
Santa Monica Seafood
Love this thread!!
Reviving with some personal experience. I tried visiting IMP but was turned away. Not exactly opened to public. I did end up buying a live halibut from Pacific Fresh Fish. Think they jacked up the price a bit since we were "new" to this buying-fish-from-wholesaler thing.
The Shadow of Hong Kong: The Highs and Lows of Cantonese Cuisine at Elite Restaurant (Ming Liu Shan Zhuang) (Dinner) [Review] w/ Pics!
I had dinner there recently too and the suckling pig is a good dish too.
The seabass looks great!
Din Tai Fung: delish
I am glad that you like it. The only decent thing there these days is the xiao long baos. Everything else is average.
Also, probably splitting hair here...but dim sum at Elite and what DTF offers are from different regions.
Best Fish And Chips on the West Side
I vote for King's as well. This is coming from someone who only eats fresh fish prepared in his own kitchen. I buy fresh fish and I cook them myself. Cos I can't stand eating less than fresh fish outside. So it took me a great deal to try F&C outside my kitchen. And King did not disappoint.
Yunnan Style Rice Noodle Soup Shop Opens in San Gabriel
Very cool! thanks for the review!
