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Saturday, September 10, 2016

Salmon Fish Fillets Noodles @ Norway Salmon Fish Head Noodles (behind Brem Mall Kepong)

Ever since my mom has changed to have haircut at a new barber shop, we have more choices of meals around the housing area. Norway Salmon Fish Head Noodles at Kepong (挪威三文鱼头米粉) has been recommended by the barber and we have chosen to have our breakfast on this Sunday morning. 

Salmon fish head noodles are the main dish here. However, you could opt for salmon fish fillet, fish cake or fish paste noodles to get rid of the hassle of picking out bones of fish. For non-fish eaters, prawns could be opted as main ingredient. There are 4 choices of soups such as original flavor (milky), curry, hot and sour, and bitter gourd. There's only a choice of noodles i.e. thick rice vermicelli.

Big display of the main dishes

The menu for the Norway Salmon Fish Head Noodles. 

Hot and spicy salmon fish fillet noodles
The blend of light spicy-sourish soup with crispy, tender salmon fish fillet is appetizing. Overall,  for a bowl of fish fillet noodles, a good slurp of spicy and sourish broth alongside with sliced ginger, sliced tomatoes.the salmon fish fillets are in satisfying portion and fresh. 
Fried salmon fish fillet with mayonnaise was served in a separate plate.
As it's not dipped inside the bowl of soup, the meat remains tendered inside yet crispy at the bite.

The original soup-based fish fillet noodles comes well with the thick sourish and peppery soup which is added with evaporated milk in it. Slightly sourish, yet pungent. However, my mom still prefers the original type as salmon fish is not favorable.

It's a simple yet satisfying meal, but considering the price, I am expecting for more ingredients in a bowl of fish fillet noodles. Anyway, salmon fish fillet noodles have been added in gastronomic checklists and I shall try the curry flavor next time.

Norway Salmon Fish Head Noodles,
Jalan Jambu, Taman Batu,
52000 Kuala Lumpur, Kuala Lumpur Wilayah Persekutuan

Sunday, September 4, 2016

Taiwanese cuisines @ Fong Lye Taiwanese Restaurant (蓬莱茶房台湾料理); Desa Sri Hartamas

Fong Lye is a chain of restaurants which serves Taiwanese cuisines and most people has compliments for the signature dish i.e. three cups chicken. The first visit of mine was at Mid Valley branch three years ago. Upon the celebration of my dad's birthday, we chose to treat him a hearty chinese-style meal in Fong Lye Taiwanese Restaurant. We went there around 8pm and the restaurant was very crowded and luckily no queue was seen lining outside.

We were lucky to be seated as the seats were fully occupied after then. After glancing through the menu, we had ordered the following dishes which were shown below. The Pu-Er tea were served while we waiting for our food to be served. 

Yam chunks with minced meats
The yam chunks were stir-fried together with minced pork meats, small prawns and dried shrimps. Flavor and aroma were inextricably linked together for this firstly served dish, making our stomachs growling louder. Well, as usual, cameras "taste" the food first.

Claypot Eggplant with Minced Meat 
Another homely dish which tasted similar to the one cooked by my mom. So, that's nothing much special about this dish, and I would prefer it to be in Sichuan style with some spiciness. Anyway, it's still a succulent dish and surprisingly the dish was not oily.
As green dragon vegetables were not available, the waitress had introduced another similar vegetables to be stir-fried with sliced chickens. It's simple yet delicious. We thought the tastiness was due to MSG, but we weren't thirsty after eating the dishes. 

Bean curd in Claypot with Abalone Clams 
A simple dish comprised of Japanese bean curds, shiitake mushrooms, abalone clams, fish maw, sliced carrots and sweet peas. The gravy was plain and rather plain, yet good to be matched with rice.

3 Variety Supreme Chicken/ Three-cup chicken

The last food served in a bobbling pot was the popular three-cup chicken. After the waiter stirred the chicken with fresh basil leaves, then we started our feast. 

The dish derived its name from three cups of sauces that required to cook this dish including a cup of rice wine, a cup of sesame oil and a cup of soy sauce.Fresh basil leaves, chilies and garlic were added to this Taiwanese culinary triumvirate, contributing an irresistible combination. The chicken meats were tender and flavorful, accompanied with fragrance induced by basil leaves. It's a mouth-watering dish and I had lost my counts on how many chickens I had eaten.

It was a pleasant dining experience and I missed the three-cups chicken.

Busy schedules of both parents and children make it harder to have family dinner nowadays, it has become a precious moment whenever we gather to have a meal home together and celebrate each family member's birthday. There're certainly few things that currency has no value, especially the time spent with family.Well, spend more time with the priceless loved ones!

Happy Birthday, dad!