Just One Food - Fried Bun with Red Bean Paste

"Harm Chim Peng" or "salty fried dough" is some kind of a Chinese fried bun and a very popular street snack here in Malaysia.

 

You'd usually find these fried buns selling alongside "yau char kwai" (fried Chinese crullers) and other types of fried buns.

 

It usually comes in 3 variations, either with five spice powder, glutinous rice or red bean paste.  I would consider the first two as more savoury while the last one is savoury-sweet.

There's only one place that sells these fried snacks in my neighbourhood and that is the stall in front of Restoran 2020 in Pandan Indah. 

I'm referring to the fried bun with red bean paste filling @ RM0.80/pc although they also sell yau char kwai and other fried buns.  But those pale in comparison to the best fried bun here....which is the red bean paste bun!

For me, my favourite yau char kwai is still from the stall in SS2 PJ and I also like some of the fried buns from Imbi but none can beat the fried red bean paste bun here! 

 

First of all, the bun has this incredibly crispy exterior (if you eat it immediately) that's fragrant and slightly savoury with a soft bun texture in the centre.  Secondly, what makes it stand out among the rest is the not too sweet red bean paste filling inside.

The red bean paste takes on a nice darkish red colour (unlike some that looks darkish brown or almost black) and tastes really good.  I would, sometimes, buy the other fried buns if I need a bit of variety but, most of the time, I'd stick with the red bean paste bun.

If you happen to be in the vicinity, do drop by this coffee shop and get yourself this particular bun.  I'm not sure what time he opens shop exactly but I usually find him there in the late afternoons, probably 4 - 6.30 pm is your best bet (although he says he starts after lunch and, if business is good that day, he'll be all sold out before 7pm).   Who would have thought that I'd find one of the best fried buns right under my nose!

Try this fried bun with red bean paste filling.....a 'must have' (the rest is a 'can have' or a 'can miss') and you'll know just how amazing this bun is! ;)
 

Nyonya Kueh by Lulu

Nyonya Kueh by Lulu has been around since the 1990s and I welcomed them 'with open arms' making nyonya kuih easily available at all times of the day (and not just in the mornings from the Malay warongs).  You can find Lulu Nyonya Kueh stalls in many shopping malls in the city and beyond.

We used to be given the freedom to choose what we wanted and pack them into plastic containers ourselves (I like to pick only one so that I have more variety) but we don't have that luxury any more.  Now, it comes pre-packed and we have to take the entire pack, whether it comes in two, three or more pieces in one pack.

Kuih Talam @ RM2.80 (for 2 pcs)

This one has a top layer made from "santan" (coconut milk) and rice flour and a bottom layer made with extracted juice from pandan leaves.  This one is a 'keeper' with the tinge of salt in the fragrant coconut milk and the equally fragrant juice from the "daun pandan" (screwpine leaves).

Kuih Lapis (Red) & Pandan Lapis (Green) @ RM4.20 (for 3 pcs)

The fun part about eating kuih lapis is that I can peel the kuih layer by layer and eat it.  But, when eating kuih lapis or pandan lapis, there's only two distinctive taste...one of santan and the other of sweetness.

Another type of Kuih Lapis @ RM2.80 (for 2 pcs)

This one is a bit more colourful.  For some reason, the top layer of all the kuih lapis is a bit stiff....this kuih is not my 'cup of tea'!

Kuih Sago with Coconut @ RM2.80

Now, anything with coconut...I love!  Anything with sago...I double love!!  This one comes in three layers of colour.  This is 'hands down' the best tasting 'sweet' kuih offered by Lulu and my no. 1 favourite! ;)

Kuih Cendol @ RM2.80 (for 2 pcs)

This one is a bit more unique in that you'll be eating cendol in kuih form.  It has a layer of red beans at the bottom, followed by a layer of "jagung" (corn), a layer of santan with green looking stuff resembling cendol and finished with a layer of gula melaka.  Overall, quite nice but watch out for the extra sweet layer of gula melaka.

Kuih Serimuka RM1.40 & Pulut Inti @ RM1.05

I was lucky to find one that have two different kuih packed into one box.  The kuih serimuka has a bottom layer made of steamed glutinous rice with santan and a pinch of salt while the top layer is like a custard made from eggs, (more) santan and juice extracted from pandan leaves.  I wasn't a fan of the taste of the glutinous rice layer.

Here's a look inside the pulut inti which I did like.  The gula melaka infused grated coconut wasn't too sweet.

Onde-Onde @ RM2.75 (for 10 pcs)

These little balls of delight are made from glutinous rice flour dough, with a filling of gula melaka, and rolled in freshly grated coconut.  When you pop these little balls of delight into your mouth and bite on it, you'll get a sweet sensation from the burst of the gula melaka syrup.  Those with a sweet tooth would surely enjoy this one but it was too sweet for me! :(

Pulut Tai-Tai with Kaya @ RM2.80 (for 2 pcs)

This is the Nyonya steamed blue glutinous rice served with their homemade kaya (which they also sell by the way).  The blue pea flower is what gives the kuih the blue hue.  Although the kaya may be a bit sweet on its own but it was alright eaten with the bland glutinous rice (anyway, you have a choice of how much kaya dip you want).

Fried Carrot Cake @ RM3.15 (for 3 pcs)

This used to be my next favourite item after the Sago Kuih but they stopped making and selling it some time ago.  And, when they made a return, the taste wasn't quite as good anymore...at times, it's ok when it's not over-fried.

Pulut Panggang @ RM4.20 (for 4 pcs)

This...you can give it a miss!

Yam Cake @ RM2.80 (for 2 pcs)

And this one...definitely give it a miss too!

It looks like they aren't very good with savoury options.

Since these are nyonya kuihs we're talking about (and they have to cater to the masses), get ready for some 'sweetness' overload like a nyonya kuih should be...though not all overly sweet until I can't tolerate!

They do have quite a few other selection like angku kuih, talam keladi, bingka ubi, fried sesame balls, kuih tako, kuih koci and others as well...but I'm usually only after one when I come here....and that is the Kuih Sago with Coconut...and maybe the Kuih Talam...occasionally!

Ante Kitchen & Bar @ Solaris Dutamas

I have been wanting to try this place for a while now ever since I saw raving reviews on it from many food blogs + friends also recommended the place to me.  The place I'm talking about is Ante Kitchen & Bar @ Solaris Dutamas, a restaurant that highlights pork on its menu.

So, last Sunday, I made a call to see if there was an available table in the next 45 minutes...and there was.  Arriving at the place, I saw patrons outside the restaurant putting their names on the waiting list already.

After we were seated, I checked out the menu (which is rather brief) consisting of a few selected starters, soup, mains, pastas, snacks, desserts and cakes.  My family and I ordered two starters (to share) and three mains.

 

We went with a starter of Deep Fried Soft Poached Egg @ RM22 which featured two poached eggs that had been deep fried sitting atop two slices of crunchy baguette with aioli and crispy kale. 

 

The crispy kale was an interesting and creative touch, not something I commonly see paired with eggs, I must say.

 

The deep fried poached egg was perfectly done...oozing with a runny egg yolk within and a nice crunchy texture on the outside.  The slight bitterness from the crispy kale together with the crunch of the baguette and the creaminess of the oozy egg yolk made it a very pleasurable bite indeed!

Our other starter was their signature Sweet Belly @ RM29 which is very similar to our Chinese-style siu yoke except this had a drizzle of honey soy on the plate.

 

The roast pork belly came in eight large pieces, with a crackling crispy skin, much to our delight.  The meat was flavourful (a bit on the fatty side) but good.  But was it better or as good as say a strip of roast pork from Pudu (or some roasted meat stalls) I've had (and priced more affordably @ RM15 a strip)?  Err.....no!

 

For my main, I originally wanted their signature Chargrilled Pork Steak (RM56) with roasted russet potatoes, browned butter truffle sauce and honey glazed rocket but they were sold out for the day :'(  Can't imagine a restaurant running out of their signature dish so early into their weekend dinner service (at 7.15pm).  So, I had to go with the Chargrilled BBQ Ribs @ RM52 with kimchi slaw and straight cut fries.

When it arrived, I was astonished to see how hefty the portion was.  I think there were 5 - 6 ribs + a portion of soft ribs.  I felt the portion size was too big for one person to finish and I wished the gentleman who took the order had highlighted that (since we also ordered starters).  This is more suitable to be shared by two, in my opinion.  I couldn't finish this even with help from my spouse.

 

The ribs were definitely falling off the bone tender, I'd give it that, but there wasn't much flavour in the meat other than the barbecue-like sauce smothered on it.  It was missing the charred flavour + I couldn't detect any smokiness going through the ribs either.  I'm not saying that the ribs were all that bad, it's just that I've had better and I'd rather pay a bit more for some good Iberico ribs.  The fries were served buried under the ribs, so what you get are soggy fries.  The problem with a kimchi slaw was the cabbage and carrot shreds would have been marinating in a paste causing the otherwise crunchy vegetables to go limp.  I think keeping the cabbage and carrot crunchy in a more refreshing slaw would have been a better option.

My son had the Char Siu Curry Cream Pasta @ RM36 with shimeji mushrooms and smoked eggplant ragout.  The luscious sauce, with hints of curry flavour (not at all spicy), was truly rich and thick but, in the end, proved too cloying to finish.  Great for those who love their pastas really thick and creamy.

 

The house-made char siu had all the sticky sweet, caramelised flavours you'd come to associate with good char siu.  Again, was it better or as good as say Meng Kee's char siu (or any char siu from roasted meat stalls)?  Again...not!

The final main was The Ante Burger @ RM42 for my spouse.  It was our mistake not reading the description of the dish as it wasn't the one I've seen on blogs.  That one had a pork patty, wrapped in bacon strips, topped with an oozy egg and cheese.  If we had read the description, we would definitely not have ordered this.  This was made up of slow braised pork cheek medallions, gorgonzola cream cheese and pickled onions with the same kimchi slaw and straight cut fries. 

 

There was no texture or flavour contrast in this burger...all you get is a bland pork cheek with a strong tasting gorgonzola cheese and onions that tasted like they were just cooked down rather than pickled.  What it lacked....a great sear on the meat for that smoky flavour, sweetness from some caramelised onions, freshness from some vegetables, a tangy twist from (maybe) some pickles, a crunchy element from (maybe) some bacon crisps, a runny egg yolk and (finally) a sauce to bind everything together.  That, to me, is the very definition of a good burger!!  This burger (sadly).....had none of these elements (other than gooeyness from the melted cheese which some would want)!  Although I totally understand that this is not a minced meat patty type of burger...but still....I was looking for a balance of flavours and textures...and there weren't any! 

 

Water was not served automatically.....we had to ask for it.  Service was alright but not particularly warm.  The drinks were decent:

Iced Latte @ RM13
 

Iced Lemon Tea @ RM10

My Personal Opinion

I know that this place is loved by many (even my friends) but I remembered the parting words of my spouse as we were leaving the restaurant..."write honestly"!  I have to stay true to my opinion (and it's perfectly fine if you don't share the same opinion).

The meal got off to a promising start but came to a disappointing end! T_T  There were obviously more misses than hits.  The best dish of the night was the deep fried poached eggs and the worst, the Ante burger....and, anything in between wasn't all that great (although I can't really fault the siew yoke or char siew as comparing them to the traditional ones wouldn't be level playing field).  We left our three mains unfinished coz none enticed us enough to polish our plates clean.  The rather porky flavour in their meat (which I'm not so fond of) kind of reminded me of the pork I had in Three Little Pigs & The Big Bad Wolf. 

 

I guess I'm being more critical of the food because the prices here aren't cheap with starters costing close to RM30 and mains around RM50.  And what about the prices of desserts...ridiculously steep....RM22 for panna cotta, RM24 for crème brulee and RM29 for a tiny piece of the Valrhona chocolate delice.  With prices like these, there are better options one can find with the same budget.

I came here with high expectations...but ultimately left disappointed!  It was a shame I didn't get to taste their signature chargrilled pork steak...but with some comments so wide ranging from tough and dry to really tender (inconsistent produce and cooking?), I doubt I'll want to return to find out! :(

Ante was shortlisted for "best place for meat" 2014 in Time Out KL and made it to many blogs as one of the best 'oink-oink' places to dine...but it's just not one of mine (or my family's), I'm sorry.  I guess I belong to the minority that didn't sing praises of the place after sampling their food...maybe I didn't order the right dishes or maybe the food just didn't suit my palate.  All I know was that, throughout my meal, I felt that the dishes (other than the first one) were too 'heavy' and needed some sort of freshness and acidity to cut through all that meatiness.  If they really want to serve porkilicious food consistently, they need to up their ante...at least in my books! 

P/S:  Update (25.08.2015)
I've since received a heartfelt email from the Manager of Ante Kitchen & Bar, in response to my review of their restaurant, apologising for the dining experience I had.  As F&B owners, they were not defensive about their food (as some could be) and took my comments and feedback constructively (which I was glad to see) and seemed genuinely sincere in wanting to improve...and that said a lot to me.  Because of this very reason, I may yet return to Ante, one day, and (hopefully) it'll result in a more pleasurable dining experience for me the next time round.

Ante Kitchen & Bar
A2-G1-09 Solaris Dutamas 1
Jalan Dutamas 1
50480 Kuala Lumpur
Tel: 03-6206 3364

#ewew makes Fresh Coconut Jelly (or Agar-Agar)

I liked the Fresh Coconut Jelly that I bought from the ramadhan bazaar some time ago and I thought to myself....why not make it at home.  It should be simple enough...all you need is just two ingredients...coconut and agar-agar powder.

 

The one I bought from the pasar ramadhan (RM3 for two) only had a hint of coconut flavour in the coconut jelly.  I'm sure they would have added water and sugar to it to bump up the quantity of liquid + they probably used the local coconuts which are cheaper.

 

I'm going to substitute it with the Thai (young) coconut which is more fragrant (and sweeter) in terms of flavour and taste.  So, I bought two for RM11.60 (RM5.80 each)...

 

.....and a 10g packet of agar-agar powder (Swallow Globe brand) costs RM3.10.

 

Let's get started.....and make some Fresh Coconut Agar-Agar!

 

First, empty the coconut juice into a jug.  I managed to get around 600ml of juice from the two coconuts.

 

Scrape the flesh off the coconut and roughly cut into smaller strips.  This flesh came from only one of the coconuts.  As it turned out, the other one (unfortunately) was not that 'young', so the flesh was a bit hard.  But it's fine as you only need the flesh from one coconut (even if you had more flesh, don't dump it all in as it'll be too much).

 

Now, here comes the hard part....the quantity of agar-agar powder to liquid.  After looking at the recipes online, I was even more confused as it varied from 1/4 tsp to 3 tsp for 500 - 600 ml of liquid (and none of them mentioned the texture of their jellies and you obviously can't judge the texture from the photos).  So, I fell back on the instructions on the packet which was 10g of agar-agar powder (about 3 1/2 tsp) for 1 litre of liquid.  So, I decided to use 2 tsp for the 600ml of coconut water from the two coconuts.

 

Pour the coconut juice into a pan and bring it to a simmer and put in the 1 tsp (or your desired ratio) of agar-agar powder.  Stir until the agar-agar powder dissolves.  [#Tip: If you think you want to do a lazy man version and pour some hot water into the agar-agar powder to dissolve it and then pour that into the coconut juice, let me tell you it doesn't work...I tried....the powder clumps up, it doesn't dissolve!  You have to keep stirring it in the simmering juice to dissolve it.]

 

Once the agar-agar powder has fully dissolved, pour them into your little glasses...the 600ml juice was able to fill only four of my small glasses.  [#Tip: If you're using plastic cups, let it cool down a bit before pouring into your plastic moulds (but not too long, otherwise they'll set).

 

Then, divide the cut up coconut pieces into the four glasses and let it cool for a while before putting into the fridge to firm up and chill (although it'll also set at room temperature).

 

Here's how they look, straight out from the fridge, after they have set.  It's ready to be eaten.  Because I used Thai young coconuts and didn't dilute it with added water or made it sweeter with sugar, I found it to be just nice, with just the natural sweetness from the coconut juice, and very fragrant.

 

Although my homemade Fresh Coconut Agar-Agar may cost RM3 a cup (double the price of the ones I bought), this one tasted a lot better as it's not diluted with water and no sugar is added!

After realising that this cold dessert was so good, I did a few more test runs on other occasions....1) to find my ideal ratio of agar-agar powder to liquid and 2) so that I can eat more them, of course.

This was the first one with 2 tsp to 2 coconuts which turned out a very firm coconut agar-agar.  I think the firmest texture is best suited if you want to make a tray and cut them up into nice squares before serving.

And this was the one with 1 tsp to 2 coconuts and the texture is, of course, slightly less firm.

Finally, this was the one with 1/2 tsp agar-agar powder to 2 coconuts (600ml of juice) which yielded a very soft and smooth texture, almost jello-like, which you just need to slurp into your mouth!  I think this probably has the same consistency as those Penang Coconut Jellies I see online.  So, if you like those, this would be the ratio for you!
 

It really depends on how you like your jelly...soft or firm!  Just know that the softer the texture, the longer the time it'll need to set in the fridge.  For me, I think my favourite is the one with the ratio of 1 tsp to 2 coconuts for an ideal texture of not-too-soft and not-too-firm ;)

Whichever texture you like.....firm or soft...there's a jelly or agar-agar out their for everyone! ;D  And what's even better, it's a healthy dessert you can easily make and one you can indulge in frequently (just like drinking coconut water).  A chilled dessert like this on a hot day is a welcome treat indeed.  Enjoy!!