Yee Wen Tomyam Thai Food, Jalan Helang Merah, Kepong Baru



Yee Wen Tomyam Thai Food Restaurant is nestled behind some tall trees and elevated from the road level. One can easily miss this Thai restaurant if he/she is not familiar with this area. Furthermore, the road in Kepong Baru have different local bird name (Jln Helang Sawah, Jln Bubut, Jln Chiak Padi, Jln Helang Laut) and without any sequential numbering. It is really hard to find your way around this area. I wonder which 'dung dung' and short sighted dude that came out with these bird name without sequential numbering for the road?

Back to the food.........

This restaurant is run by some Thais and it has been operating in this place for quite some time. It was packed with dinner crowd when we arrived there around 7.45 pm.

I like the way they serve the Seafood Tomyam (RM35). The earthen pot is placed on top of a charcoal stove. However, I was a liitle worried that my little over active toddler would try to touch the hot charcoal stove.
Anyway, the tomyam is really spicy and sour. The prawns and sotong (squid) are very fresh. It is full of flavour and this is one of the best tomyam I have eaten. Ok, this one made it to my good Tomyam list!

Nice and flavourful seafood tomyam soup

Everyone snapped up the Thai deep fried squid(RM25)  before I could take the photo. This explain why there are only a few left on the plate. The batter is very crunchy and squid is tender. Thumbs up for this dish!
We had 2 plates of this deep fried squid........LOL!

I was a little disappointed with The Pandan Chicken (Screwpine)(RM20). It has a strong cooking wine smell. Need some improvement on the recipe..

I was expecting Cha Om (Thai Omelette) like the one I had in Khuntai when I ordered this dish. This is actually prawn and kuchai (Chinese Chives) omelette. I guess RM12 is a little pricey for an omelette dish.

There is nothing to shout about this Kailan dish (RM12)

I like this Prawn Tofu (RM15) and it's gravy. Really sweet and the tofu is tasty as well. I recomend this dish for family with kids that cannot take spicy food here.

The total bill for Tomyam Seafood, Pandan Chicken, Egg Omelette, Kailan, 2XDeep fried Sotong, Rice for 5 adults, 1 child & 2 toddlers and Tea came up to be RM156.60.

Khop Khun Krap..........

Address : Yee Wen Tomyam Thai Foods
                Jalan Helang Merah
                Kepong Baru

Map to Yee Wen Tomyam Thai Fodds Restaurant

Hearthy Dinner at Khunthai Village Restaurant Butterworth

I didn't know that authentic Thai restaurant, Khunthai has an outlet in Butterworth. During my last trip to Butterworth, I had a large dinner gathering in Khuntai which is located very near to Li Hwa school where I used to play badminton very long time ago! lol!
It was a Saturday night and the restaurant is packed to the brim. This photo below shows the main dining hall. There are many small huts around this main structure which gave this place a cosy village like atmosphere.

Tomyam, the fiery hot, spicy and sour soup! A must have at Thai restaurant. This pot of Thai Tomyam is packed with flavours! Soup is good till the last drop. My son who loves Tomyam soup enjoyed it very much!

Kailan fried with salted fish.

Everyone loves this Thai Cha Om omelette. Cha Om (Acacia Pennata) has pungent water weed smell when raw but this smell would disappear after cooking. It is slightly bitter and the leaves are normally used to make omelette. This simple omelette is very tasty. We had 4 plates of this omelette! I recomend this dish! Thumbs up!

Steamed white Snapper, Thai style!

Crispy fried squid for the kids!

This dish is called the Nameless Chicken! What a unique name. The chicken are fried with spices and granished with crispy fried shallots. It has nice aroma and taste delicious! We ate 4 plates of this Nameless chicken!

27 of us ate 2 pots of Tomyam, 2 plates of Salted Fish Kailan, 4 plates of Cha Om Omelette, 4 plates of Deep fried Squid, 4 plates of Nameless Chicken and 2 plates of Thai Style Steamed fish. The total bill for 27 people was around four hundred Ringgit plus! Gosh, we really ate a lot that night! ha ha ha!

Map and Address of Khuntai



KhunThai Village Restaurant (BW) Sdn Bhd

No 104, Jalan Permatang Tengah, 12300

Butterworth

Tel : 604-3327523

Email : info@khunthai.com

KhunThai Village Restaurant (PJ) Sdn Bhd

No 6 Jalan 5/44, Petaling Garden, Off Jalan Gasing,

46000, Petaling Jaya, Selangor

Tel & Fax : 603-77817523

Email : pj@khunthai.com



KhunThai Desa Aman Puri

17A & 18A Jalan Desa 2/8,

Desa Aman Puri, 52100 Kepong, Selangor

Tel 012 4905220

Email : kepong@khunthai.com

 Map to Khunthai Butterworth...

Extra Spicy Clear Soup Thai Tomyam Prawn Recipe

The taste of this clear soup Thai tomyam is almost the same as the common red coloured one. Red soup tomyam has chilli paste or chilli powder added but for this type of tomyam, only cili padi (bird eye chilli) are used. Somehow, I prefer the clear soup tomyam. It might not look as good as the red soup tomyam but the taste is simply delicious. My eldest son loves tomyam and this Clear Soup Thai Tomyam is his favourite!

I added in super spicy red cili padi (birdeye chilli) to give the soup EXTRA KICK! lol

Ingredients

Prawns, 5 Medium size

Lemongrass, 2 pcs, smashed

Onion, 1 pc, cut into four

Daun Sup (celery), 3 stalks

Tomato, 1 pc, cut into four

Nampla (Thai Fish Sauce), 2 teaspoons

Water, 4 bowls

Lime juice from 3 limes

Tamarind paste, add water

Salt to taste

Sugar to taste

Kaffir Lime Leaves, 5 pcs

Red Cili Padi (Bird Eye chilli), 5 pcs

Pour water into pot and bring to a boil. Add serai (lemongrass), onions and nampla. Boil for a short while. Add tomato, tamarind water, salt, sugar, red cili padi, nampla and kaffir lime leaves. Put in the celery (daun sup), prawn and lime juice. Boil for a short while. Serve with steamed rice while stil hot.

Authentic Thai Tomyam Prawns Recipe - From the Land of Smiles

I have been experimenting with many Tomyam recipes and I still find that the ones served at Malay Stalls are still the best. Anyway, I tried to come out with a version that is as similar as possible. You can use only prawns or a mix of squid, chicken, meat and any other type of seafood. It is important to balance the sweetness and sourness to your own liking when cooking up a good bowl of Tomyam. Premixed Tomyam paste can be used if you cannot find fresh ingredients at your location.

Ingredients
Prawns, 500gms
Serai (Lemongrass), 3pcs, smashed
Daun Sup (Saderi, Chinese Celery), 1stalk, cut into 1 inch length
Onions, 2 pcs, cut into four
Kaffir Lime Leaves, 5 pcs
Water, 5 bowls
Nampla (Thai Fish Sauce, optional), 1 teaspoon
Tamarind paste, 3 table spoons, add water (remove seeds)
Sugar to taste Salt to taste
Chilly Boh or Chilly paste fried in oil, to taste
Cili padi (bird eye chilly), 5 pcs or more if you prefer it to be spicier
Oyster mushroom (optional), 1 bowl

Put water in pot and bring to a boil add in all the ingredients except the prawns and mushroom. Balance the sourness, sweetness and saltiness of the soup by tasting it. Boil for around 5 minutes. Add prawns and oyster mushroom. Boil for 1 minute and turn off the heat. Best eaten with scalded bihun (rice vermicelli) or plain rice with a plate of Telur Dadar (Onion Omelette) .

Peteformation Thai Mango Chicken Recipe

My wife bought some nice mango and there were a few slices left in the fridge overnight after I forgotten to eat them. Then suddenly, I thought of cooking Thai Style Mango Chicken. Actually, I improvised the recipe a little bit and used whatever I have in my kitchen for this dish. The dish has a great combination of fruity taste and aromatic crispy fried chicken.

Ingredient
Marinade Chicken, ½ bird, cut into medium pieces
Turmeric, ½ teaspoon
Rice Flour, 2 tablespoons
Corn Flour, 1 tablespoon
Coriander powder, ½ teaspoon
Dark soya sauce, ½ teaspoon
Light Soya sauce, 1 teaspoon
Salt to taste
Pepper to taste
Sauce Mango (ripe), 2 slices
Kaffir Lime Leaves, 3 pcs, cut into slices of blend together
Lime juice, from 2 small limes
Bird Eye Chilli, 3 pcs
Turmeric, ½ teaspoon
Fish sauce (nampla), ½ teaspoon
Sugar to taste
Salt to taste

Marinade the chicken with turmeric, rice flour, corn flour, coriander powder, dark soya sauce, light soya sauce, pepper and salt to taste. Leave aside for around 20 minutes. Deep fried the chicken it hot oil until the crispy. Put aside to drain away the oil. Put all the sauce ingredients in the blender and blend well. Taste it to ensure that the sweetness, spiciness, saltiness and sourness are well balance. Serve with steamed rice and crispy tortilla chips.

Thab Thim Krab (Ruby Water Chestnut with Coconut Milk) Thai Dessert Recipe

Thab Thim Krab (Chestnut with coconut milk, Thai Dessert)

I used to dine at many restaurants when I was working in Oil and Gas Engineering line, entertaining visitors from overseas and also clients. One of my cheeky Engineers would always joke with the waitresses at Thai Restaurants whenever it was time to order dessert. He would always ask for ‘Chest nuts with milk please’ in a very playful way. Most of the waitresses would get the meaning of his joke but there were some who couldn’t understand what he meant. They must have thought that we were crazy laughing away at the name of a dessert! This is another recipe I learned from watching Jaymee Ong’s, Asian Food Channel, Just Dessert show. Hah, the sexy Jaymee Ong again huh! Actually, I also learned to make the Pong Tai Hai Dessert Pong Tai Hai dessert from this very programme. Ingredients Water Chestnuts, 6 pcs, remove skins and cut into small pieces Coconut Milk, from 1 coconut Sugar to taste Tapioca flour, 3 table spoons Red artificial colouring (optional), I used the natural juice from Red Pitaya (Dragon fruit)Screwpine leaves (pandan), 5 pcs Pour a little red colouring (or Dragon Fruit juice) onto the water chestnut. Coat the water chestnut with tapioca flour and put them in boiling hot water for 2 to 3 seconds. Take it out and drain away excess water. Cook coconut milk with 5 cups of water and screwpine leaves. You must keep stirring the mixture while it is cooking. Bring to a boil and add sugar to taste. Let the coconut milk cool down to room temperature. Then chill it in the fridge. To serve take 2 table spoons of the water chestnuts and add two ladles full of coconut milk. Enjoy your ‘Chestnut with milk!’. ROLF! (Have to go and 'wash brain' liao!)

Water chestnuts.......................................................cut into pieces Use the juice from Dragon fruit to dye the water chestnuts

Water chestnuts coated with tapioca flour that have been blanched in boiling hot water. Looks like Ruby!

Related post on Dessert :

1) http://peteformation.blogspot.com/2009/05/pong-tai-hai-light-and-cool-dessert.html

2) http://veganformation.blogspot.com/2008/12/vegetarian-sweet-potatoes-dessert-tong.html

3) http://veganformation.blogspot.com/2008/12/wheat-dessert-with-coconut-palm-sugar.html

4) http://peteformation.blogspot.com/2009/05/pong-tai-hai-light-and-cool-dessert.html

Spicy Young Coconut Tomyam Prawn Recipe

I tried to use young coconut water to cook tomyam which resulted in a little unique sweet and sour tasting soup. Ingredients Young coconut, 1pc, drained and keeps the water. Keep the coconut to put in the Tomyam Prawns, 150 gms, Cleaned, leave the shell on Onion, 1 pc, cut into four. Serai (lemongrass), 2 stalks, bashed Tomato, 1 pc, cut into four pcs Carrot, 1 pc, cut into round pieces or cubes Oyster Mushroom, 10 pcs (approximately 100gms) Nampla (fish sauce), 1 table spoon Kaffir lime leaves, 10 pcs Lime juice from 1 lime Tamarind, 2 table spoon, mix with a little water to make a paste and separate the seeds Chili paste or powder, 1 table spoon Bird Eye Chili, 3 pcs, bashed Salt to taste Vegetable oil, 1 table spoon Heat up wok and add in the vegetable oil. Put in the onions, chili paste and serai. Sautéed for a short while. Put in the coconut water and bring to a boil. Add in the carrot, kaffir lime leaves, bird eye chili and nampla. Add prawns, oyster mushroom, lime juice, tamarind paste juice, tomato and salt to taste. Boil for 1 minute. Serve the tomyam in the coconut shell.