dyson17's Profile
Singapore - The Old Stall Hokkien Street Famous Prawn Mee @ Hong Lim Food Centre
Thanks for posting this. I have to admit that I have actually tried this dish in the original Hokkien St. location way back when.Although I had this dish only once in Singapore,I had fond memories of it as there was a stall in KL in the 70's and 80's that served a very similar version with the red chilli powder and I was a frequent patron.They also had a pig tail with peanut soup side dish which I also enjoyed.
Kuala Lumpur - Shin Kee Beef Noodles Specialist (新九如牛肉粉)
Long time patron of Soong Kee and Lai Foong.Shin Kee seemed to have evaded my radar. Thanks for highlighting this outlet. Must try this when I next get back to KL.Suspect that the minced meat is pork instead of beef
Kuala Lumpur - Beef Noodles at Yang Kee, Overseas Union Garden
The original Soong Kee location is no more.The good news is that they have moved next door to a corner coffee shop fronting Jalan Tun HS Lee.One recent development is that they have joined forces with another KL food icon. The porridge stall just across the road has moved to the front of Soong Kee and customers can order from this porridge stall.It is really a boon for me on my yearly trips back to KL as I can enjoy two of my favourites in one location.
How do you decide what to cook?
Almost always cook what is on sale at the supermarket. I cook Chinese/ Malaysian dishes and find that sale/specials pricing at the Chinese supermarkets can be really low compared to regular pricing.I find that sale items cover almost the whole spectrum of ingredients so that I am not confined to having the same meal everyday for the week.For example I bought 2 mackerels at 88 cents /lb( regular $2.99/lb) and at a bit over 2 lb for the 2 mackerels the total cost was $2.13.
I find that when I shop base on recipes or craving my shopping bill go crazy.
When planning for dinner parties,this rule is somewhat not adhered to as I need to vary my menu if some of the same people are coming..
I also have some" go to" dishes for daily dinners when I run out of ideas.Two of my favourites are steamed eggs and steamed meat patties. I have ground pork and beef stashed away in my freezer and I can call upon these to save the day.
Singapore: Which Hawker Center?
When you refer to Singapore wonton noodles as being brash and in- your- face, I do understand where you are coming from. Many years ago when I had a plate of wonton noodles(dry version) in one of the Hawker centers, they added tomato ketchup to the noodles.Being from Kuala Lumpur and also having lived in Hong Kong for many years,I found this practice to be quite unusual to say the very least. Are they sill doing this.
Is there a better method for oiling grill racks?
After grilling, I do not clean the grill. When I next use the BBQ I steel brush the grill and then use a small piece of a disposable rag dipped in vegetable oil and use tongs to clean the grill.I find that this not only oils the grill but cleans it as well. As for the rag any old towel cut down to size will do but I use a product called "Jiffy" cloth which is a semi disposable cloth.This is kept in a small bowl or remikin soaked in oil which is stored under the BBQ.The cloth can be reused a couple of times.
hakka chinese food? 'splain please!
Excellent write up of Hakka origins Big Kahuna.
I need to reiterate that the Hakka food in Toronto bears no resemblance to the original Hakka food found in many parts of the world.In Malaysia for example authentic Hakka food has a very strong presence. I would describe Hakka food as more "country style", very pork centric as described by other posters here.One of their signature dish is " kow yuk" (barised pork belyl with yam) as described by Big Kahuna and the other is "Yong Tow Foo" which is fish paste stuffed tofu cakes, eggplant ,bitter gourd etc.If anyone knows of an authetnic Hakka in TO ,please share.
Din Tai Fung in Toronto
That is the way it should be.Why go part of the way if they want to take advantage of this situation they should go the whole nine yards.
Din Tai Fung in Toronto
I suspect that this is a case where the original DTF did not have the foresight to register the trademark/brand name in Canada.If the Toronto DTF managed to register their name first, there is not much the Original DTF can do about it.
Wonton noodle place worthy of a mention!
Tried the Beef tendon noodles at V2 yesterday. The noodles were just right for me. Not too al dente nor too soft.The broth was very tasty with but was disappointed to discover that MSG was added as I felt a bit thirsty shortly afterwards.The cuttlefish balls were excellent with bits of cuttlefish and the deep fried salmon fish skin was done to perfection. We were there at about 1.00 pm which was a busy period and the service was slow. The waiter who took our order seemed impatient and our order took more than 15 minutes to arrive.The portions were small.Tea was served via a waiter with a flask. This is not good because the cups were small and we had to get their attention each time we needed a refill. However the quality of the food was good and we plan to come back.
A better dinning experience can be had, IMHO at " Hello", on the east side of Yonge, South of Finch, next to the St. Louis Bar and Grill.This outlet is part of the Tsim Chai kee chain with a similar focussed menu. I usually have the shrimp wonton noodles extra large..The bowl of noodles comes with a generous amount of broth compared the same version in their HWY 7 outlet.This outlet is typically not busy so no waiting in line and service is quick and my order arrives in minutes. Space is generous in the restaurant and hence very pleasant. A nice touch is the way hot water is dispensed right at he table.
Overall a very pleasant dining experience on all counts.
Best Beef Ho Fun (aka Beef Hor Fun) in Toronto?
Charles,
Please enlighten me as to what is " brown gravy 9 Sub Ho"
Thanks
Best Beef Ho Fun (aka Beef Hor Fun) in Toronto?
The beef noodle with the gravy is called " wat tan hor".It is a very popular dish among Malaysians in Toronto.It is normally made with seafood and pork instead of beef but the basics of the dish are similar ie hor fun topped with beef or pork/seafood in a gravy/egg slurry. None of the Malaysian restaurants in TO do a decent one from my experience.The best versions are actually home cooked ones.I do a decent one for my family and Malaysian/Singaporean friends and they appear to like it a lot.
Where to find kaffir limes in Toronto?
They are widely available in all the Chinese supermarkets .In
Scarborough & Markham eg T&T( Warden /Steeles), Oriental( Kennedy/ Denison)
hu tieu my tho or my tho seafood noodle soup in Toronto?
Saigon Palace serves a very good My Tho.This restaurant is on the west side of Spadina just south of college
Looking for Rojak Sauce
If you are looking for Malaysian rojak sauce, you are out of luck as I have not seen it sold in the Chinese supermarkets.As you are aware there are two versions of rojak in Malaysia, Indian rojak and Penang fruit rojak and both of these are not available in the supermarkets.However they are both not difficult to make at home.
ISO beef short ribs
The Tone Tai Supermarket at the Peanut Plaza, Don Mills Road between Sheppard and Finch has a special this week at $1.59 per lb They are frozen and the butcher there will cut it to your specs
