Penang Fried Kuih Kark (Radish cake) Recipe

I tried out this fried Penang kuih kark (radish cake, loh bak koh) recipe wihout using Borax water (air abu, kan sui, alkaline), which is not good for people with weak digestive system. Air Abu is supposed to make the texture of kuih kark more 'springy'. However, since I cooked this as breakfast for my eldest son before he leaved home for school, early in the morning, I wanted something simple as possible or 'with a shortcut procedure'.
Actually, steam the rice cake at night and put them in the fridge overnight so that it has a more solid texture and not so sticky. It also cut down the time I needed to prepare this dish in the morning.

Here is my kuih kark recipe

Ingredients
FOR RICE CAKE
Rice Flour, 2 cups
Corn Flour, 3 tablespoons
Water, 4 cups
Salt to taste

FOR FRYING THE RICE CAKE
Taugeh (beansprout), 1 bowl
Salted Radish (Chai Poh), 2 tablespoons
Garlic, 5 cloves, chopped finely
Chilly paste, 1 table spoon (optional)
Dark soya sauce, 1 tablespoon
Light soya sauce, 2 tablespoon
Pepper, to taste
Eggs, 2 pcs
Vegetable oil, 2 tablespoon
Salt to taste

Mix all the rice cake ingredients and steam in high heat for 20 to 30 minutes. Let the rice cake cool down preferably overnight. Cut the rice cake into small cubes. Heat up wok and put in the vegetable oil. Saute garlic and chai poh until fragrant. (Be careful, chai poh can really 'jump' out from the wok when hot!). Put the the rice cake cubes. Pour in the dark soya sauce and light soya sauce. Fry until the dark soya sauce coat the rice cake evenly. Put in the chilli paste.  Add a little more oil and put in the eggs. Add pepper and a little light soya sauce. Fry until the eggs are cooked and then add in the taugeh (beansprouts). All salt to taste. Serve while still hot.

Labuan Tok Tok Mee (Noodles) Recipe

After tasting the flavouful Labuan Tok Tok Mee, I cook up a similar one at home using the dried mee cap udang (dried prawn brand noodle) that I bought from the mini market there. The dried noodles might looked like normal instant noodle to you, but it is actually very tasty and full of flavours.

The original Labuan Tok Tok Mee has a rich prawn and meat based broth. However, at home I just used whatever I have in my fridge to make the broth. The final result was quite good and my kids gobbled up all the noodles in a jiffy! LOL!

Ingredients

Labuan Mi Cap Udang, Soak in water to soften or blanched briefly in boiling water

Prawns, 5 medium

Meat balls, 5 pcs

Crab Stick, 5 pcs

Meat, 100 gms

Carrot, cut into slices (optional)

Corn flour with water mixture

Salt to taste

Coat the noodles with a little dark soya sauce and fry them in a very hot wok. Put the noodle aside. Pour around 7 rice bowls of water in a pot and bring to a boil. Add meat, prawns, carrot and crab stick. Bring to a boil and add corn flour to thicken the soup. Add salt to taste. Pour the soup over the fried mee cap udang. Garnish with spring onions and serve.

PS : The dried noodles are produced by

Delig Sdn Bhd Mi Cap Udang (Halal)

Lot 12, Panampang, Kota Kinabalu, 88300, Sabah, Malaysia

Tel : 088 728242 Fax 088 718736

HP 016 846 8500

How did Tok Tok Mee (Noodles) Get Its Name - Chinese Bamboo Clapper

When I was growing up in my hometown in Butterworth, there was a mobile (bicycle typed push cart) wantan mee hawker who uses a pair of bamboo clapper to attract customers. As the sound goes "tok, tok, tok", which anounces his arrival in our area would always excite us as a kid! I would quickly ask my mom for some money to buy a plate of wantan mee aka Tok Tok Mee; that is what we called it then. My good childhood friend would run back to his grandma's grocery shop and ask her for some money to buy one plate too. Then both of us would sit outside my house and savour our deliciousTok tok  mee! Those were the good old days. The tok tok mee sure tasted really good back then and until now I could not find any hawkers that could match the taste.

I came across tok tok mee again during my recent trip to Labuan but this is a different version of tok tok me that I knew since my childhood days. The texture of this instant noodle type of tok tok mee is almost the same as wantan mee (noodles) but they cooked it in clear starchy gravy instead of the usual dark soya sauce type like wantan mee. Anyway, maybe during the olden days, this similar vendor uses the Chinese wooden clapper to market his dish.

This is how theTok Tok Mee aka Wantan mee looked liked the one I used to eat back in my hometown when I was young! Missed the good old taste of it!

This  is how a pair Chinese wooden clapper that is made of bamboo looks like......

This is another version of Chinese wooden clapper that uses a long stick to knock the piece of bamboo....

Actually the nunchaku are adapted from a pair of Chinese wooden clapper. Peasants use the nunchaku to rebel against oppressive rulers because it doesn't resemble a weapon but looked like pair of wooden clapper so they will not get into trouble when they are caught carrying one! LOL!

The one I have below is made from steel!

Microwave Oven Ee Mee

The bowl of ee mee (pre fried egg noodles) in the photo above is not cooked; before I put it in the microwave oven. My daughter complained that she was hungry, so I decided to use the leftover soup for steamboat to cook ee mee for her. The steamboat soup is very flavourful and this bowl of ee mee must have been very tasty because by the time I realised that I forgot to snap a photo of the cooked ee mee, my daugther already finished half of it.

To cook this ee mee, I put a block of ee mee into a bowl of steamboat soup. Then I add in an egg, a few drop of sesame oil and a little pepper. After that, I put the whole bowl in to the microwave oven and zapped it at high heat for around 5 minutes. The ee mee is ready to eat!

Tea Time- Chop chop, Time for Bihun (or Mee) Bandung

I know it is tea time, so I set this post to auto publish at this hour. Hi Yvonne, another tea time post leh......he he he.

Actually I normally cook Mee Bandung, or in this case Bihun Bandung for supper which happens to be my wife's favourite food.

As usual, I would have pre fried crispy shallots at home, so I can use it for my Mee Bandung. The addition of prawns in the soup would make it tastier but you can use any other type of sea food like squid or even fish fillet. As for me, I will use whatever suitable ingredients that I have in my fridge. Sometimes, I add in fish ball, fish cake, mushroom, celery, fu chuk (fried beancurd skins) and tofu as well.

You can click here for my Mee Bandung Recipe.

Happy Tea Time! LOL!

Braised Ee Mee (Fried Egg Noodles) Recipe

It is very easy to cook Ee Mee, therefore this is my usual family supper meal and everyone loves it! This is the same type of Ee mee that Steamboat restaurant serve with their dishes.

I would normally have some pre fried garlic in oil in my larder, so that I can use it as garnish whenever I cook Ee Mee at night.

I don't have any fixed recipe for Ee Mee because I would cook it with whatever ingredients that I have in my fridge.

Here is another simple version of my soupy Braised Ee Mee

Ingredients

Ee Mee, 1 pcs

Water, 2 bowls

Egg, 1 pc

Pork or chicken meat, 5 pcs

Prawns, 3 pcs

Sesame Oil, 1/2 teaspoon

Light Soya Sauce, 1 tablespoon

Corn Flour and water mixture

Prefried garlic for garnishing

Celery or Spring Onions for garnishing

Salt to taste

Pour water into pot and bring to a boil. A pork or chicken meat. Put in the light soya sauce and prawns.. Add in sesame oil. Pour in the corn flour and water mixture to thicken the soup. Beat egg slightly and pour into the boiling soup. Add salt to taste. Put in the Ee Mee. Stir and cook until the ee mee softhen. Garnish with prefried garlic, celery and spring onions before serving.

Ching Ching (Plain) Kueh Teow (Flat noodle) and Lou Shi Fun (Round Short Noodle) Soup - Weekend Recipe

My family would have home cooked Kueh Teow Theng (Flat noodle soup) almost every weekend. This plain noodles soup is also my wife's favourite. We get our thin and nice Ipoh Kueh Teow from the Kepong Baru Wet Market. This stall also sells chubby and crunchy Ipoh Taugeh (beansprouts).

This time around, I fried some 'bak cho' (minced meat) with light soya sauce to go with the Kueh Teow Theng. Bak Cho add extra kick to this common hawker food. Sadly, there are no many Kueh Teow Theng stalls that have Bak Cho to offer. Then I garnish the Kueh Teow Theng with lettuce, fried garlic, spring onions, taugeh and parsley.

Click this link for my Kueh Teow Theng Recipe.

My wife's favourite.......

Kueh Teow Theng with lots of fried Chilli Boh (fresh grounded chillies)

My favourite, Lou Si Fun (short round noodles) Cheng Tong (soup) with lots of Bak Cho (fried minced pork).....

With lots of fried chilli boh also......he he he!

HAPPY COOKING AND HAVE A NICE WEEKEND!

Fried Misua (Wheat Vermicelli) Mamak Style Recipe - Spicy

I have always fried misua with dark soya sauce and sesame oil. The kids are getting a little bored with this style of fried misua. I was wondering how it would taste like if I fry them like mamak style. For best result, use thick type of misua just like the ones you normally find in Teluk Intan area. Thin type of Mee Suah would breaks easily and only suitable of soup. Since misua is a little 'sticky', it is advisible to use non-stick pan to fry it.

This is truly a Chinese meets Mamak dish! LOL!

Ingredients
Misua, 2 bunches, blanced in boiling water for short while until soft
Light soya sauce, 1 teaspoon
Eggs, 1 pc
Tomato sauce, 2 tablespoons
Chilly sauce, 2 tablespoons
Oyster sauce, 1 teaspoon
Shallots, 3 pcs, cut into thin slices
Prawns, 5 pcs, shelled (or fishcake)
Vegetable oil, 1 teaspoon
Chilly powder (optiional)

Note  :   Misua is already very salty. Therfore, I did not add salt in this recipe.

Heat up wok and pour in the vegetable oil. Saute shallots until fragrant and golden brown in colour. Add prawns and eggs. Stir fry for a short while. Add in the softened misua, tomato sauce, chilly sauce, light soya sauce, chilly powder and oyster sauce.  Stir fry gently until the misua is cooked. Garnish with lettuce and serve.

Penang Assam Laksa Recipe - Sour food for man can help wife to conceive baby Boy, believe it or not?



Yes, yes, another sour and spicy dish post! Nope, my wifey is not pregnant......errrr, maybe?...he he he!

I cooked this Penang Assam Laksa last weekend because my friend who stays in Bandar Botanic in Klang gave me a big bunch of mint (po ho, pudina). She planted the mint in her home garden. I garnished my laksa with lots of mint! mmmmm, nice leh! yum yum!

I didn't buy any Kembong Fish (Indian Mackerel) but used canned tuna instead. Actually, I find peeling the kembong fish for Assam Laksa takes up too much time, so I tried to substitute it with canned fish. Although the soup didn't turned out as good as the one using fresh Indian Mackerel fish, I still find all the other assam Laksa flavours in it. I shared the assam laksa with my next door and opposite neighbours.

For the Assam Laksa recipe you can click this link to my previous post, Penang Assam Laksa Recipe.

PS : My ex boss used to tell me that, guys who loves to eat sourish food would produce baby boy when their wife conceive. He don't like sourish food, so he had 3 daughters. Mmmm, I wonder whether that is true or not? I have 2 sons! Believe it or not? LOL!

Simple Chinese Herbal Mi Sua (Wheat Vermicelli) - Recipe for the Ladies



After publishing Recipe for The Guys, now I would like to share here a Recipe For the Ladies. LOL! I have a packet of Sin Wah Misua, if not mistaken its' from Melaka. This herbal misua recipe would taste better if you use duck meat. I didn't have any duck meat in stock in my freezer, so I just made do with the pork lean meat that I have. So guys, it is your turn to be careful.......after your wifey eat this......habislah you! ha ha ha.

Disclaimer : COOK AT YOUR OWN RISK! Next year, another kid 'come out', don't blame Peteformation ahh. he he he

Ingredients

Pork, 50 gms (or duck meat, drumstick)

Misua, 1 bunch

Yuk Chuk, 7 pcs

Tong kwai, 1 pc

Kei Chi, 1 tablespoon

Water, 3 bowls

Salt to taste (misua is already salty)

Light Soya sauce, 1 teaspoon

Sesame oil, a few drops

Shao shing Chiew (Chinese Cooking wine), 1 tablespoon

Garlic, 3 cloves, chopped finely and deep fried in oil

Egg, 1 pc (optional)

Pour water in pot and bring to boil. Put in the pork, Yuk Chok, Kei Chi and Tong Kwai. Boil for around 15 minutes. Add light soya sauce, salt, shao shing chiew, egg and sesame oil. Put in the misua. Once the misua (wheat vermicelli) spread out, turn off the heat. Garnish with parsley and fried garlic. Serve while still hot!

Benefits of Chinese Herbs

1) Yul Chuk (Polygonatum root, Polygonatum odoratum) – Moisturises our internal organ, balances Yin

energy, clear wind and softens the sinews.

2) Tong Kwai (Angelica Sinensis Root, Radix Angelicae sinensis) – Stimulating effect on the uterus, tonic for blood and regulating menses, lubricate the bowels, improve immune system, antioxidant, protect digestion system and improve blood circulation. (Warning, Tong Kwai must not be eaten during pregnancy)

3) Kei Chi (Lycium Berries, Lycium Barbarum) – Brighten the eyes, moistens the lungs and enriches Yin energy.

Fusion Fried Spaghetti with Bacon Recipe

I rarely buy fresh yellow eggs noodles nowadays, after I started using Spaghetti as a healthier replacement.
I cooked the above fried spaghetti ala Mamak style but with bacon added. My kids love both bacon and spaghetti, so they have no complain about this fusion dish. I added chilly sauce for extra flavours but you can opt out from it if your kids do not take spicy food.

Ingredients
Spaghetti, 1 bowl (pre boiled until soft)
Tomato sauce, 2 tablespoons
Chilly sauce, 1 tablespoon
Bacon, 2 pcs, cut into small pieces
Carrot, diced
Salt to taste
Oregano, 1/2 teaspoon (dried)
Shallots, 3 pcs, cut into thin slices
Olive oil, 1 tablespoon

Put olive oil into pan and fry bacon until they turned golden brown. Add shallots and fry for a short while. Add carrot and spaghetti. Put in the tomato sauce, chilli sauce, salt and oregano. Mix well and garnish with lettuce before serving.

Egg Wrapped Fried Bihun (Rice Vermicelli) for supper Recipe

It was supper time and I cooked this egg wrapped fried bihun (rice vermicelli) for my daughter. Normally I would just cut the fried eggs into strips and then garnish the fried bihun with it but this time around I tried wrapping the fried bihun with it. My kids love this egg wrapped bihun and asked me to cook it again the very next day! LOL!

Ingredients
Bihun (rice vermicelli), 1/3 of a packet, soaked in water till soft
Shallots, 3 pcs, cut into thin slices
Dark soya sauce, 1/2 teaspoon
Light soya sauce, 1 tablespoon
Salt to taste
Vegetable oil Eggs, 2 pcs, slightly beaten
Lettuce, cut into strips for garnishing

Heat up wok and put in a little vegetable oil. Saute sliced shallots until they turned golden brown. Remove the crispy shallots and put aside. Put the bihun into the wok, add dark soya sauce, light soya sauce and salt to taste. Fry for a short while or until the bihun is cooked. Add in the crispy fried shallots. Put the fried bihun aside. Put a little oil in a nonstick pan. Pour the eggs into the pan. Turn and tilt the pan in a circular movement to make the diameter of the fried egg as big as possible. Put a lid over the pan and turn down the heat. When the top part of the eggs are cooked, pour in the bihun and wrap it up. Put a serving bowl over the pan and turn it so that the unfolded part will be on the top. Garnish with lettuce and serve.

Quickie Penang Hokkien Mee (Har Mee, Prawns Noodles) Recipe using Organic Noodles (Ramen)

My wife brought back a packet of wholemeal organic Ramen today. It looks like instant noodle to me. LOL! I decided to use it to cook Penang Hokkien Mee for supper with it. Since I don’t have fresh prawns shell I have to make do with a packet of udang geragau (dried shrimps) that I have in my fridge. Then I throw in some bean sprouts and fried shallots that I have. Well, the final result tasted quite good!

Ingredients
Wholemeal Organic Ramen, 2 pcs
Udang geragau (dried shrimps), 5 tablespoons
Chilly paste (can make from adding chilly powder with water), 1 tablespoon
Shallots, 5 pcs, deep fried until crispy
Taugeh (bean sprouts), 1 cup
Oyster sauce, 1 tablespoon
Rock sugar, to taste
Salt to taste
Vegetable (optional)

Heat up pot and pour in around 3 tablespoons of vegetable oil. Sauté dried shrimps and chilly paste until fragrant. Add Oyster sauce. Pour in the pot desired amount of water. Add rock sugar and salt. Bring to a boil and put in the wholemeal organic ramen. Add vegetable and bean sprouts. Garnish with fried shallots before serving.

Fried Misua (wheat flour vermicelli) Recipe

Normally there are no preservatives in misua because the manufacturer would use salt to preserve it. Therefore it is advisable not to add salt when cooking misua (wheat flour vermicelli). In order to cook up a good plate of fried misua, you must use the thick type like the ones you normally see in Teluk Intan. Thin type of misua that are normally sold in convenient shop would turn soggy very fast and break into small pieces. I learned how to cook this fried misua on one of my trips to Setiawan.

Ingredients
Misua (thick type), 2 pcs, blanched in hot water to soften
Dark soya sauce, 1 teaspoon
Light soya sauce, 1 teaspoon
Garlic, 5 pcs, chopped finely
Sesame oil, ½ teaspoon
Pepper, a dash
Prawns, 5 pcs, shelled
Egg, 1 pc
Spring onions, 1 stalk

Put a little vegetable oil into a non stick wok. Add garlic and sauté until it turn golden brown. Put in the prawns. Add eggs, light soya sauce and pepper. Scrambled the eggs and add in the misua. Add dark soya sauce, sesame oil and fry for a short while until the misua is cooked. Garnish with spring onions before serving.

Indonesian Beef Ball Bakso Soup and Noodles Recipe

Bakso is a kind of Indonesian beef balls that are eaten with beef noodles soup. Sometimes wantans are added into this wonderful dish as well. I made some beef balls (bakso) for my beef noodles and used some of them for my spaghetti as well. Huh, talk about killing 2 birds with one stone! LOL!

Ingredients

Minced beef, 500 gms

Corn flour, 5 teaspoons

Pepper, to taste

Garlic, 5 pcs, chopped finely

Salt to taste For soup

Water 8 bowls

Beef bones, 500 gms

Shallots, 5 pcs, sliced thinly and deep fried until crispy

Daun soup (Chinese celery), 3 stalks, chopped

Soya sauce, 2 tablespoons

Salt to taste

Mix all beef ball ingredients together. Make the mixture into bite sizes balls. Put some water in a pot and bring to a boil. Boil the beef balls for a short while or until they are thoroughly cooked. Put aside and use it to garnish the beef noodles. Pour the water for making the soup in a pot. Turn on the heat and put in the beef bones when the water starts to boil. Boil for around 45 minutes to 1 hour. Add soya sauce and salt to taste. Put in the daun soup and shallots. You can eat the soup and meatballs (bakso) with mee (egg noodles) , bihun (rice vermicelli) or kueh teow (flat rice noodles).

Ulu Yam Lor Mee (Braised Noodles) Recipe

There are two main versions of this popular Ulu Yam Loh Mee (braised egg noodles). The first one is the original black gravy type and the second is with yam paste added. I love both types but the loh mee with yam gravy taste rather unique and has nice yam aroma in it. The base gravy for these two types of noodles is the same. Some people like to add black vinegar to the Lor Mee and this made the gravy even tastier.

Ingredients
Yellow Mee, 1 bowl, blanched in boiling water and drain away excess water
Prawns, 5 pcs (medium)
Pork or Chicken meat, 5 pcs (bite size)
Garlic, 3 pcs, chopped finely
Black Soya Sauce, 1 teaspoon or more if you want it to be darker
Light Soya Sauce, 1 tablespoon
Pork fat (optional),
Deep fried until crispy
Water, 2 bowls
Salt to taste
Corn flour and water mixture
Chinese Celery (daun sup) and Spring Onions for garnishing

Sauté garlic in vegetable oil until it turned golden brown and put aside. Use the left over oil to fry the pork (or chicken) and prawns for a short while. Add in water and bring to a boil. Add black soya sauce and light soya sauce. Use corn flour water mixture to thicken the gravy. Add salt to taste. Pour the gravy over the mee. Add a dash of black vinegar. Garnish with fried garlic, spring onions, deep fried crispy lard and Chinese celery before serving.

Pork Bones Herbal Soup and Noodles (Bihun/kueh teow) Recipe

I bought some nice pork soft bones from a butcher at the wet market. Instead of boiling it plain as soup for my bihun (rice vermicelli) and Kueh Teow (flat rice noddles), I added some Chinese herbs into the soup. The herbal soup for my noodles turned out quite tasty. For some extra kick, I ate it with bird eye chilli in light soya sauce.

Ingredients
Pork bones, 600gms
Water, 8 bowls
Yoke Chuk (polygonatum root, Polygonatum odoratum), 8 pcs
Wolfberries (kei chi), 10 pcs
Salt to taste
Romaine lettuce, 10 pcs or more
Garlic, 5 pcs, chopped finely and fried until crispy Bihun (rice vermicelli), for 5 servings, blanched in hot water
Kueh Teow, for 5 servings, blanched in hot water

Pour water into a pot and bring to a boil. Add pork bones, yoke chok and wolfberries. Boil until the meat on the pork bones turned tender. Add salt to taste. Pour soup over both noodles. Garnish with fried garlic and romaine lettuce.

Angel Hair Spaghetti Wantan Mee Recipe - East Meets West

When my daughter asked me to cook wantan mee for supper, I accidentally discovered that I can make dry wantan mee from spaghetti as well. Actually, I do not have fresh wantan mee (egg noodles) in my fridge so I experimented with this popular hawker dish using angel hair spaghetti. The texture and taste of the spaghetti in wantan mee sauce are quite near to the original one. Check it out this recipe!

Ingredients
Angel Hair Spaghetti, 1 bunch
Garlic, 5 pcs, chopped finely
Light Soya Sauce, 3 tablespoons
Dark Soya Sauce, 1 teaspoon
Pepper, to taste
Sesame oil, 1 teaspoon
Vegetable oil, 2 tablespoons (Your can use pork lard, taste nicer)
Oyster sauce,1 tablespoon
Sugar to taste
Salt to taste
Spring onions, 2 stalks, cut into small pieces

Pour water in a pot and boil spaghetti until they turned soft. Drain away excess water and put aside. Put vegetable oil in frying pan and sauté garlic until fragrant. Add sesame oil, pepper, light soya sauce, dark soya sauce, oyster sauce, sugar and salt to taste. Pour a little water in to the mixture and bring to a boil. Add a little water and corn starch mixture to thicken the wantan mee gravy. Pour the gravy over the wantan mee and mix well. Garnish with spring onions and char siew (sweet bbq pork belly) before serving.

Quickie Chee Yoke Mai Fun Recipe (Minced Pork Rice Vermicelli, bihun)

This is another quickie recipe that I cook for my kids’ supper meal. I do not have flat rice noodles (kueh teow) in stock so I just use dried rice vermicelli. Anyway, I prefer rice vermicelli (bihun) more than kueh teow. For some greens, I just make do with some leftovers lettuce in my fridge. Fortunately I have some taugeh (bean sprout) which provide my dish with a little crunchy bite! LOL! Normally, I would keep some fried garlic in oil which comes in handy when cooking this type of quickie noodles.

Ingredients

Rice vermicelli, enough for two servings, soak in water until soft

Minced pork or chicken with prawns, half cup, add pepper, sesame oil and salt

Soya sauce, 1 tablespoon

Garlic, 3 cloves, fried until golden brown

Salt to taste

Any type of crunchy vegetable Taugeh (bean sprout), ½ cup

Put 3 rice bowls of water in pot and bring to a boil. Put in the minced pork and prawns mixture. Let it boil for 2 minutes. Add soya sauce and salt to taste. Put in the taugeh (bean sprout),,vegetables and rice vermicelli. Bring to a boil and turn off the heat. Garnish with fried garlic and serve immediately while the noodle is still hot.

Fish Head Bihun at Hing Fatt Restaurant, Taman Muhibbah, Seri Kembangan

My friend who works in Bangi brought me eat lunch at this restaurant which is famous for its fish head bihun(rice vermicelli). We left his office early to avoid the lunch crowd. Although the stalls are lined up like normal hawker type of restaurant, the fish head bihun stall waitress would come over to the table to take orders. Once she takes your order, one of the helper would immediately bring over a tray that consist of two types of chillies for you to choose; sambal or chilly padi (bird eye chilly). We ordered two bowls of fish head bihun with normal thin bihun. The service is quite fast and two bowls of hot fish head bihun were delivered to our table in a jiffy. The soup which has evaporated milk in it is not too creamy; in fact just nice to suit my taste. I was slurping the savoury soup all the way once they served it! LOL! The bowl of fish head bihun was garnished with spring onions and crispy fried shallots. For a little tartness, tomatoes are added into the soup. I am not into eating fish head so I had a hard time removing all the bones in the crispy fried fish head. It tastes nice but I am little afraid of all the little bones inside. Anyway, I managed to finish eating all the yummy and crispy fried fish head. Overall the fish head bihun taste quite good. A bowl cost RM6.50.

Address
Fish Head Bihun at Restaurant Hing Fatt Jalan Muhibbah 4, Taman Muhibbah, 43300, Sri Kembangan, Selangor. GPS : 3.026071,101.711699

Map to Fish Head Bihun at Restaurant Hing Fatt