One Night Only in Tanjung Malim
Written on Friday, June 05, 2009 by Superbum
Scumbags of the earth has succesfully terrorise the sleepy hollow town of Tanjung Malim on 29th May, 09. Departing from the h3lls of Sri Petaling where Neo succesfully got himself and the old farts car coming in from Puppy's house in some God-forsaken place in Mutiara Damansara, we met in Rawang toll circa 9.30pm. It was the 1st day of school holidays and people are returning back to their hometown - caught badly in a jam where a stewpid Stinkapurian car was smashed up atop of a hilly divide. Bodoh punya Stinkapor drebar - mana dapat lesen kopi wan?
Upon arrival a Tjg Malim bus station waiting for our local contact, the two drivers Neo and Hobbes begin their antics of comparing their dicks against their cars.
Salty laid the contact and followed-up closely with Ah Cheong for the menu of the day. Makan apa? Dunno. He cook what you eat what lorh!
Arriving at Ah Cheong relative's restaurant called Fei Chui, the scums waited and waited for the food to arrive. Beh tahan, dem hungry worh! Pathetic faces all!
First up was the Chue Tai Cheong broiled then fried with wine and chung. Wah, dem shiok osso whack this. "No smell wan!", claimed Harry.
Secondly came the wild boar curry. Sapu clean aa. Puppy was caught milum-ing the chaap.
You guys saw haam-chung eat wild boar or not? This self-proclaimed Chicken King was relishing this boar and sucking the curry from the bones. Look at how he squint when doing the sucking motion. Wild boar taste nicer when on the bone. Juicy and tender. But lots of splintered bones though.
Next up was the 4-legged snake in thick curry sauce. Bender was caught scooping up the curry. The actual name is (nope, not iguana, not big lizard, nope not gecko, komoda dragon or all that sh1tte) is 4 -legged snake in Cantonese terms. It has a tough texture where the meat is sealed tighly with the bones. I guess the actual flavour is not really that good as it was cooked in curry to disguise something.
This chicken essence arrived first before the froggy. Ok, it's a toad. Nope it was not the size a chicken drumstick but suffice to taste the fresh succulent taste of froggy legs.
Definitely this was one of the best dishes I enjoyed most that night. The chicken essence did it's job in bringing out the moist or otherwise tender and "off the bone". These froggy are relatively young but these are wild froggies mind you. So they are still tender and the texture is like calf meant compared to an old cow.
Mind the picture as this was taken very quickly and the shake was unavoidable. This has to be my favourite for the night. A wild black tilapia of about 800gms. No taste of mud. I was told that this is reared on the river where the fishie cannot swim to the river bottom and hence no mud taste.
The texture of the fish was flaky and extremely sweet lingering aftertaste (It was still flapping mad when I took this picture). It was also done right where the fish is steamed to the right heat then placed with hot oil and garnishing. When it landed onto the table, it was JUST right.
I believe that if the prawns are fresh, no matter how you cook it - it will taste good. This is the case with the big-headed prawns steamed with salty egg-whites. Good I must say the salty egg-white is the only way to go - not the usual egg whites.
Next comes CK (Chicken King)'s dish. It is the eunuch chicken otherwise knowns as Pondan Chicken referred to by Harry. Honestly I have not seen such a big chicken before. The skin is white in colour(!) and atop the 4kg chicken is some friend garlic oil. There's two sauces, chilly wz garlic and garlic with ginger oil. The texture of the skin is crunchy and the testure of the meat is quite tough. If you look at the meat structure and the colour, it is a dark meat.
I have some some research on it and it is called capons. A capon is a castrated male chicken. Surgical caponising (complete removal of both testes) is performed when the chicken is 2 to 4 weeks old. Capons are marketed at 15 to 18 weeks, commercial broiler chickens at six to eight weeks, and roasters in about eight weeks.
Caponisation produces a bird prized for its tenderness, and takes the stringiness out of a male chicken's meat. But the operation is a major and painful one to remove internal organs. The bird is first taken off food and water, then given antibiotics, but there can still be complications such as air pockets appearing, and cannibalization by other chickens. Because of cruelty issues, capons are illegal in the UK, but they remain a traditional food for festive occasions in some other countries including Malaysia (Malangsia BOlehhhhh!)
Next up was the Soon Hock. It was a usual fare but the chef used a slighly better soy sauce, slightly thicker than usual. You see puffy face meat? Gua sapu liao!
Taking a breather after all the makaning and sapuing. So burped up and "sextisfied", better than sex someone told me. More Danish Crowns and British Bulldogs. We had almost 20 bottles for the 10 of us. The chef and a friend later joined us. Ah Cheong and Yvonne joined us much earlier but did not really ate much. Chef are picky little eaters.
Hobbes was struggling to walk out with an versize belly to join us for some fresh air. It rained and brought a whole pile of negative ions. Would be best to stay the night if not for this Ah Beng-kor below was not to go back home to cook the the fillings for the dumplings. By the way, where is my dumplings?
And if not for this Ah Beng below also whom failed to fake a car breakdown, we would have stayed another night where Ah Cheong can bring us to the wet market, do some fishing and dive into a fresh river pond. Ah Beng, next time I drive ok?
Had some 4 legged snake soup which was extremely sweet and *hic* ... when mixed with chinese "Kwai Fa" liquor. Fantabulustic! I had 2 bowls!
Later we had a sultan fish which was a kamsi-kamsa taste. Oh, we had some paku fried in belachan too but you know la, kamsi kamsa things I won't take pictures.
What a hearty meal and great company that was. Nice! Sumbags will do it again some day.
Arriving at Ah Cheong relative's restaurant called Fei Chui, the scums waited and waited for the food to arrive. Beh tahan, dem hungry worh! Pathetic faces all!
First up was the Chue Tai Cheong broiled then fried with wine and chung. Wah, dem shiok osso whack this. "No smell wan!", claimed Harry.
Secondly came the wild boar curry. Sapu clean aa. Puppy was caught milum-ing the chaap.
You guys saw haam-chung eat wild boar or not? This self-proclaimed Chicken King was relishing this boar and sucking the curry from the bones. Look at how he squint when doing the sucking motion. Wild boar taste nicer when on the bone. Juicy and tender. But lots of splintered bones though.
Next up was the 4-legged snake in thick curry sauce. Bender was caught scooping up the curry. The actual name is (nope, not iguana, not big lizard, nope not gecko, komoda dragon or all that sh1tte) is 4 -legged snake in Cantonese terms. It has a tough texture where the meat is sealed tighly with the bones. I guess the actual flavour is not really that good as it was cooked in curry to disguise something.
This chicken essence arrived first before the froggy. Ok, it's a toad. Nope it was not the size a chicken drumstick but suffice to taste the fresh succulent taste of froggy legs.Definitely this was one of the best dishes I enjoyed most that night. The chicken essence did it's job in bringing out the moist or otherwise tender and "off the bone". These froggy are relatively young but these are wild froggies mind you. So they are still tender and the texture is like calf meant compared to an old cow.
Mind the picture as this was taken very quickly and the shake was unavoidable. This has to be my favourite for the night. A wild black tilapia of about 800gms. No taste of mud. I was told that this is reared on the river where the fishie cannot swim to the river bottom and hence no mud taste.
The texture of the fish was flaky and extremely sweet lingering aftertaste (It was still flapping mad when I took this picture). It was also done right where the fish is steamed to the right heat then placed with hot oil and garnishing. When it landed onto the table, it was JUST right.
I believe that if the prawns are fresh, no matter how you cook it - it will taste good. This is the case with the big-headed prawns steamed with salty egg-whites. Good I must say the salty egg-white is the only way to go - not the usual egg whites.
Next comes CK (Chicken King)'s dish. It is the eunuch chicken otherwise knowns as Pondan Chicken referred to by Harry. Honestly I have not seen such a big chicken before. The skin is white in colour(!) and atop the 4kg chicken is some friend garlic oil. There's two sauces, chilly wz garlic and garlic with ginger oil. The texture of the skin is crunchy and the testure of the meat is quite tough. If you look at the meat structure and the colour, it is a dark meat.
I have some some research on it and it is called capons. A capon is a castrated male chicken. Surgical caponising (complete removal of both testes) is performed when the chicken is 2 to 4 weeks old. Capons are marketed at 15 to 18 weeks, commercial broiler chickens at six to eight weeks, and roasters in about eight weeks.Caponisation produces a bird prized for its tenderness, and takes the stringiness out of a male chicken's meat. But the operation is a major and painful one to remove internal organs. The bird is first taken off food and water, then given antibiotics, but there can still be complications such as air pockets appearing, and cannibalization by other chickens. Because of cruelty issues, capons are illegal in the UK, but they remain a traditional food for festive occasions in some other countries including Malaysia (Malangsia BOlehhhhh!)
Next up was the Soon Hock. It was a usual fare but the chef used a slighly better soy sauce, slightly thicker than usual. You see puffy face meat? Gua sapu liao!
Taking a breather after all the makaning and sapuing. So burped up and "sextisfied", better than sex someone told me. More Danish Crowns and British Bulldogs. We had almost 20 bottles for the 10 of us. The chef and a friend later joined us. Ah Cheong and Yvonne joined us much earlier but did not really ate much. Chef are picky little eaters.
Hobbes was struggling to walk out with an versize belly to join us for some fresh air. It rained and brought a whole pile of negative ions. Would be best to stay the night if not for this Ah Beng-kor below was not to go back home to cook the the fillings for the dumplings. By the way, where is my dumplings?And if not for this Ah Beng below also whom failed to fake a car breakdown, we would have stayed another night where Ah Cheong can bring us to the wet market, do some fishing and dive into a fresh river pond. Ah Beng, next time I drive ok?
Had some 4 legged snake soup which was extremely sweet and *hic* ... when mixed with chinese "Kwai Fa" liquor. Fantabulustic! I had 2 bowls!
Later we had a sultan fish which was a kamsi-kamsa taste. Oh, we had some paku fried in belachan too but you know la, kamsi kamsa things I won't take pictures.We later bade farewell to Ah Cheong, Yvonne, the chef and his friend and drove back to KL around 3.45am. Oh by the way, Waja driver seat is definitely BIGGER than Seifeiloh.
What a hearty meal and great company that was. Nice! Sumbags will do it again some day.
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