Bacon Roll

Been MIA for few months from my blog.. I guess now's the time to get started with what I've been storing in my hard disk these few months. Here's the Bacon Roll I prepared during the Chinese New Year.  Yeah.. I know.. such a delayed post.. but anyway, here's the original recipe from the book "Fortunes Aplenty" (Seashore Publishing).  But obviously I only get the idea from the book and with modification of the recipes.  It's common as Chinese cooking doesn't need you to necessarily following the recipe 100%. :) It all depends on what you have in the fridge or shelves..

BACON ROLL

Ingredients A:
10 slices Bacon
2 tbsp mayonnaise (I add in about 1 tbsp of chilli sauce)

Ingredients B:
250g fish paste (I replaced this with mixture of pork and prawn)
1 stalk coriander (chopped) (I omitted this)
50g carrot (chopped)
3 pieces water chestnut (chopped and squeezed)

Seasonings:
1/2 tsp salt
1 tsp sugar (I omitted this)
1/8 tsp pepper
1 tsp sesame oil
1/2 egg white
1 tsp corn flour

Sauce:
2 tbsp LP Sauce (I replaced with Lee Kum Kee Light Soy Sauce)
1 tsp Maggie seasoning sauce
5 tbsp water
2 tbsp chilli sauce (I used 1 tbsp only)


Method:
1. Soak bacon in water for 10 minutes.  Remove and dry with kitchen towel, then cut into 2 slices.
2. Mix Ingredients B with Seasonings till sticky and divide the mixture into 20 portions.
3. Lay a piece of bacon and top with a portion of fish paste.  Roll it up to become a cylinder.
4. Heat up some oil in flat-bottom pan.  Place in bacon rolls with the sealed side facing down.  Pan-fry over low heat till both sides turn light brown (turn it over during half way)
5. Pour in Sauce ingredients.  Lightly stir till the sauce is dried.
6. Remove and arrange the rolls on serving plate.  Drizzle the top with mayonnaise.


Since I didn't weight my ingredients I still got left over of the meat.  So I just keep it in the fridge.  And guess what, this is what I do with the left over meat after the Chinese New Year. :)

Nan Ru Pork

 

Nan Ru Pork is one of my favourite.  I especially like the skin.  It's an easy to prepare dish.  It's best if you can marinate the pork overnight.  But if you decide to prepare it at the last minute, it still taste as good.

 

 

It basically need the basic ingredients you can find easily at home. The main ingredients is the Nan Ru (red fermented bean curd).  Put just enough, cause it is salty.  You don't wanna end up eating a salty pork instead.  It actually tasted good enough if you just marinate it with the Nan Ru.  You can add sesame oil, pepper and Chinese Wine. Deep fried till golden brown... and tadaaaa.... it's ready to be served..

Klang Bak Kut Teh

Day 4.. Thanks to Fred & Hui Ing for bringing us all the way from KL to Klang to eat the original Klang Bak Kut Teh.  There are many Bak Kut Teh stalls around the area.  But Fred said he would bring us to taste the most delicious and unforgettable taste of Bak Kut Teh.  Haha..

This is actually a corner terrace house they turned into a Bak Kut Teh shop.  The location is at Jalan Kepayang, somewhere near Jalan Meru.  If you ask me how to go again, you're definely asking the wrong person.  Oh ya, you can see Maybank opposite the shop too.

The tauke brought a basket with assorted tea.  Hui Ing chose 1 and obviously I dunno what is the name, as everything is Alien wording to me.. XD  There's a teapot with hot boiling water for you to make your tea and it's self service.

This is really 1 big pot of Bak Kut Teh here.  With lots of meat and other ingredients.  The soup is far more delicious compares to the one we have in Kuching.

And this one I love the best... the Dry Bak Kut Teh.

There are small bites of cuttle fish that tasted really good.  You can finish few bowls of rice just with this one.  And obviously nothing in Kuching's Bak Kut Teh shop can compare to this.

Just too delicious...

This is chicken feet in Claypot.. I tasted the soup only (not a fan of chicken feet) and it's quite aromatic.  Hubby said it's delicious.

The total bill for all these is RM 62.  (5 persons meal) which I think is quite cheap.

And YES!.. Fred.. it is DELICIOUS.. and unforgettable taste of Bak Kut Teh.  Thank you again for this!  Next trip will be Penang Char Kueh Tiaw as you promised.. Hahaha

Elcerdo @ Changkat Bukit Bintang

Our 3rd night at KL end up at Elcerdo at Changkat Bukit Bintang... We had never been to this place before.  It was suggested by our friend, Carol.  She said she will bring us to eat something special... Indeed it is.

The street is basically 2 rows full of Pubs and Bistros... and full of people too.  

The place was already full of customers when we arrived around 8.30 pm.  Carol had booked a table earlier, so we had no problem finding seats.  She had even ordered their famous Roasted Suckling Pig.  I had no idea what is the actual name as I didn't get a chance to glance at the menu. 

You will see a cute pig at the entrance of the restaurant and funny Monalisa photo editing door handle. I wondered if Leonarda Da Vinci would jump out from his coffin if he sees this... haha.. 

Basically the restaurant served pork.. as you could see from the signboard, "nose to tail eating".  So everything is about pork here.  

Carol ordered a big glass of Hoegaarden for us.. Nice beer. Not much gas compared to other types of beers.  But it's more expensive compare to Heineken or Carlsberg.  Therefore, most pubs in Kuching are not selling this yet.  

The side dishes for the Suckling Pig... Bread and some dunno what... XD.. it tasted weird to me.. so I didn't eat this.

Wow... delicious looking ain't it... Can't wait to taste this... But.. WAIT!!  You need to make a wish before you eat this.  We understand from the owner of this restaurant, Mr Werner, that according to the Spanish tradition, they will make a wish, either Love or Money.  You can choose either one only.  After you do, you will chop the piglet using a plate.  After chopping the pig, you'll need to break the plate for your wish to come true.. Sounds interesting.

It's our honour to have Mr Werner to chop the piglet together with us.  Thanks to Carol.  :)

If you wish for Money, you need to hold the plate with you thumb touching 4 & 8 o'clock direction. (Refer to the pictures above)  And 3 & 9 o'clock if you wish for Love.  And off you go breaking your plates.  (Of course you don't simply throw it on the floor.  There's a bucket provided for you)

Okay... too excited, I forgot to take pictures of the broken plates!

After chopping the piglet with plates, Mr Werner brought it back to the kitchen and chop it into smaller pieces for us.  It is served with their special sauce, some mashed potato and salad. 

The combination of the sauce and the pork is superb.  Yummy Yummy!!

And Yes... I'll definitely come back again the next time I visit KL.  I have no idea how much is the total bill for these as Carol already paid.  She said the piglet is RM138 (for half pig).  It is imported.. so I think the price is not so expensive.  

Me and hubby couldn't finished this half piglet, due to we were still quite full after the afternoon Yong Tau Hu.  And Carol only had a bite.  So we had a takeaway for the remaining few pieces.

They had many other porky dishes too.. The next time I come, I would like to try the pork rib and their pork sausages as well.. And thanks to Carol, for this wonderful dinner.

For those who dunno where it is, here's the address and contact:

No. 43 & 45, Changkat Bukit Bintang,

50200 Kuala Lumpur, Malaysia.

Tel: 603 2145 0511  |  Fax: 603 2145 1375

Email: werner@elcerdokl.com

Website: www.elcerdokl.com

Business Hours:

Open Daily for Lunch & Dinner

(closed between 3pm - 6.30pm)

except Saturdays, El Cerdo is closed for lunch and open for dinner only.

Reservation: Call 603 2145 0511

Ampang Yong Tau Hu

During the 3rd day of our visit to KL, my friend Uncle Billy said he will bring us to his hometown to eat the famous Ampang Yong Tau Hu.  It was the first time I met Uncle Billy too.  We were Maple Buddies... haha.. 

When we arrived, the place was packed with people already.  There were 3 shops, all selling Yong Tau Hu, and all 3 were packed with customers.  We went to Restoran Foong Foong.  As we entering, we could hear the boss using the microphone and placing orders.  Cool... you won't get to see this in Kuching.

Delicious dumpling soup!!!

Yummy Yummy... it's totally different from our Kuching's Yong Tau Hu.  The fish balls are big.. everything is bigger in size.  I like the fried one.. We couldn't really finish all these.. The total price for these are RM32 including 3 drinks.  Really worth the price when the food is good.

They also have stuffed brinjal and bittergourd.  We didn't ordered these as we're not a big fan of these 2 vege. :)  Fried dumpling are also available.  But we were too full already to try the fried dumpling.   :(

There were many stalls selling this and that nearby as it was "Gao Wong Yeh's" Birthday.  We stopped by the temple to pray.  On the way back, I saw this colourful fruit candy.  

Thanks Uncle Billy for treating us this delicious Yong Tau Hu.  Hope to see you again soon! :)