Chang Kitchen Beef Noodle @ Pandan Indah

This place used to house my favourite chap fan shop but one day they just upped and left without a word. Since then, they were replaced by another coffee shop selling a few types of noodles.  I went once and didn't like the food or the place and never went back after that.

But that folded up within months.  Recently (in early January), I noticed a beef noodles specialist, Chang Kitchen Beef Noodle @ Pandan Indah opened up in its place.

The menu is short and sweet offering mainly beef noodles, mutton noodles, fish ball noodles and nasi lemak.

Since they specialise in beef noodles, I started with the Mixed Beef Noodles @ RM10 in soup without any request to omit certain parts just to see what components the mixed beef actually comprised of.  Well, it came with beef balls, beef brisket (ngau lam) and beef tripe (but no beef tendon).  If you want tendon, you have to get the one listed in the menu as beef noodles mix and tendon priced at RM13.

I had the beef noodles mix with hor fun and it was rather nice as the kway teow was thinly sliced and slippery smooth.

On another occasion, I ordered the Mixed Beef Noodles @ RM10 and opted for dry-style with wantan noodles.  The noodles came with some crispy pork lard bits and the sauce was fragrant (probably laced with pork lard oil) and quite tasty.

The beef mix came with generous amounts of beef brisket and two beef balls but I requested for beef tripe to be omitted this time (since I don't really fancy beef tripe).  I initially thought the beef brisket were thickly cut beef slices as they weren't as fatty as I thought they'd be (but I remembered the guy telling me it comes with ngau lam).  If beef brisket noodles is referred to as ngau lam meen, what do you call beef tripe (the edible lining of the cow's stomach) in Cantonese then?  I used to think that was called ngau lam.  Well, a helpful reader of mine was kind enough to tell me that it's call ngau pak yip (so, thank you for clarifying that).  Now I know what omasum (an option on the menu) is too after googling.  It's part of the beef tripe...and it comes from chamber 3 of a cow's stomach (the first three chambers make up the beef tripe, it seems there are 4 chambers in total).  Well, we learn a new thing every day.

The thick cut beef brisket slices weren't fork-tender....they were chopstick-tender...hihihi! ^_~  They were literally fall-apart tender when I tried to pick them up with my chopsticks, so I made sure I picked them up gently.  I also like that the beef brisket here is much leaner.

Meanwhile, the darkly-coloured soup base, sprinkled with lots of daun sup, was slightly beefy and not overly herbally in taste.  I liked that the soup was subtly flavourful without being overly beefy or overwhelmed with herbal taste.  I prefer a lighter version like this one (though some will not fully agree with this).

I also tried the Beef Raw Meat Noodles @ RM10 with meehoon this time as my choice of noodles.  For this one, I finally got to eat thinly sliced beef meat instead of beef brisket.  From the description, I would take it that they're served somewhat like Vietnamese beef noodles where thinly sliced beef is placed on top of the noodles before a ladle of hot soup is poured over the noodles to cook the beef.

That probably explains why the the beef broth looked different from the two earlier ones that I tried as it didn't look as darkly (or black) coloured.  I believe the slightly reddish hue of the broth was the result of spooning hot broth over the raw beef slices.  So, the broth of this one is more subtle and slightly sweeter in taste.  Unfortunately, the bowl was filled with too much broth which cooked the beef instantly, so you can't really see the raw beef slices but they were super tender though.  How else would it be if not tender seeing that it was sliced so thinly until it curled when cooked.

The condiments of a fresh chilli dip and pickled green chillies are available on the table for you to help yourselves to however much you want.

I really liked the freshness of the slightly thick chilli dip which has quite a kick to it.

Basically, you can have your beef noodles with just about any combination of beef parts you want, be it mixed beef with beef balls, brisket and tripe or with additional tendon, or with just beef balls (if you're not into beef innards) or slightly raw beef slices.  I think the nasi lemak and fish ball noodles are there for those who don't eat beef or if you fancy mutton noodles, that's also available.

When the Iced White Coffee @ RM2.80 arrived looking all frothy at the top like that, I instinctively knew it was going to taste good...and it certainly did, it was thick and good, definitely among some of the better ones I've had.  The Iced Black Coffee @ RM2.20 on the other hand weren't as successful as the white coffee.

Check out a more recent post on the place here.

My Personal Opinion

I welcome a proper beef noodles place here, I think the first of its kind in Pandan Indah.  The other beef noodle shop we that have here (Yang Mooi), I consider that more of a beef ball noodle shop rather than beef noodles.

It looks like I've 'covered' all sorts of beef possibilities here...brisket, tripe and balls (I don't eat tendon) as well as both soup and dried version, so there's nothing else left to try.  Of course there's mutton noodles (but I don't like mutton), fish ball noodles and nasi lemak (now why would I want to try the latter two when this is a beef noodle specialist!). ^_~

If you like a more subtle beef and herbal taste in your beef noodles, this one may well suit your taste buds. But if you're looking for a more robust beefy taste, I'm afraid you may be sorely disappointed.  I actually don't like an overly beefy (or overly herbal) taste in the soup, so this one suits me just fine.

Chang Kitchen Beef Noodle
14 Jalan Pandan Indah 1/18
Pandan Indah
55100 Kuala Lumpur
Tel: 03-9201 7059

#ewew cooks Stir-Fry Pork with Ginger & Scallions

This dish is for ginger fans only! ^_~  I'm one of them, of course, as I love all things ginger...be it pickled ginger on its own (at sushi places), pickled ginger with century eggs, braised chicken with ginger, ginger fried rice, ngau yuk hor (beef koay teow with ginger & spring onions), rice wine chicken with ginger, black vinegar pork trotters lean meat with ginger, ginger paste dip with chicken rice...even teh tarik halia (ginger tea)...hehehe! :D

Putting ginger on steam fish, in porridge or just about any dish, even just a little, makes the dish taste so much better.  That's why ginger, together with garlic and shallots, are like the Holy (Flavour) Trinity of any Chinese cooking.  So, it wouldn't be a surprise to find me using (or cooking with) ginger frequently at home.  And one such dish I cook frequently is this simple Stir-Fry Pork with Ginger & Scallions.

Ingredients:

Lean pork slices (about 200g)

3 inches of ginger, thinly sliced

2 cloves of garlic, chopped

2 sprigs of green onions (or scallions), cut into 2-inch lengths

For the marinade:

1 tsp light soy

1 tsp cornflour

For the sauce:

1 tbsp oyster sauce

1 tsp light soy

2 - 3 tbsp water

Preparation:

Try to slice your lean pork as thinly as possible as that will ensure its tenderness when cooked.  A trick I use is, when I take the meat out of the freezer, I don't let it defrost all the way through.  When it's still slightly frozen and firm, it makes the slicing much easier to do.  Marinade the sliced pork with light soy and cornflour (the latter not only tenderises the meat but thickens the sauce as well).

Cut the ginger into thin slices (anything between 30 - 40 slices at least...come, come, don't be shy with the ginger...the more, the merrier).  Finely chop the garlic and cut the spring onions into 2-inch lengths.

Method:

Saute chopped garlic and ginger slices in 1 tbsp of oil for about a minute.

Then add the pork slices.  I like to spread it out evenly in one layer in the pan and try (your darndest) not to move it about for 2 minutes.

This will create a nice sear on the meat (which I like as it adds to the fragrance of the meat).  Do the same on the other side for another minute.  Fry on medium heat.

Next, add the ingredients for the sauce and stir until well combined.  Start with 2 tbsp of water first to gauge if more sauce is needed.

Finally, throw in the spring onions and stir-fry for a few more seconds until the spring onions are slightly wilted.  At this point, add a further tbsp of water (if you like more sauce) and let it thicken and reduce slightly.

The whole cooking process should take about 5 minutes for this simple Stir-Fry Pork with Ginger & Scallions to grace your dinner table.

Now, how quick and easy was that? ;)  A perfect tasty one-dish meal with rice that you can whip up from start to finish (food prep to cooking) in under 10 minutes.

In fact, I also substitute pork with beef and cook Stir-Fry Beef with Ginger & Scallions at home all the time and it tastes just as good.

Another variation of this dish that I love is Stir-Fry Fish Slices with Ginger & Scallions.  But this I don't cook at home lah.  I would order this when I eat out and that's because sang yue (snakehead or haruan) isn't something that's easily available from the market.

So, can you substitute this recipe with chicken, prawns or squid?  I suppose you could but I don't think it'd be nice though...hehe! >_<  I just think it works much better with fish, beef or pork.

If you don't have the luxury of time to get dinner on the table, this dish of Stir-Fry Pork with Ginger & Scallions can be easily whipped up in no time at all.

Serves 1- 2 (with rice)

How many ways can you eat clams?

When it comes to shellfish, clams is a top favourite of mine (yes, even more than cockles!).  There are many different types of clams from different countries and it's difficult to tell them apart from the shells of where they're from.  But that's not a concern for me as I like them all.

You have clams from western countries, Japanese clams and the most common, our local lala clams which are thin-shelled and oblong-shaped.  All are yum in my books! ^_^

#1 - Clams in Butter, Lemon & Garlic


For something light and fresh, clams in a garlicky, buttery and tangy sauce is bound to stimulate your appetite.

#2 - Hamaguri Ninniku

These are clams topped with a well torched, creamy, garlic mentai sauce for a smoky, salty, creamy finish...absolute yum!

#3 - Clams in Seafood Broth

Asari clams in a seafood broth with dried chilli flakes, garlic and parsley is a tasty starter.

#4 - Kam Heong Lala


Another popular way of cooking la-la at Chinese restaurants and dai chow places is to stir-fry them in a fragrant and savoury kam heong sauce made with dried shrimps, shallots, garlic, bird's eye chillies, curry leaves, soybean paste and oyster sauce.  Salty and fragrant, it's great with rice.

#5 - Seafood Aglio-Olio


When it comes to a Seafood Aglio-Olio, you can bet your sweet ass that clams are part of it along with other seafood like prawns, squid, mussels...and sometimes even yabbies.


But it works just as well with clams alone.

#6 - Siong Tong Lala

This is a dish that's commonly ordered at Chinese restaurants or dai chow places.  The la-la is steeped in a clear soup with rice wine, ginger, scallions and chillies.  I don't get to eat this nowadays since my immediate family is not into la-la (worst still if rice wine is involved) and my extended family members deem shellfish unhealthy. :P

#7 - Mixed Seafood Pot in Thai Coconut Broth


In this seafood pot, the seafood of clams, prawns, mussels, halibut and scallops are steamed in a Thai-inspired broth made with coconut milk, lemongrass, onions, ginger, chillies and fresh lime juice that's both tasty and refreshing.

#8 - Lala in Spicy Sauce


Or how about some spicy la-la clams stir-fried with lots of dried chillies, garlic, ginger and maybe some salted beans?  Salty, spicy, delicious.

#9 - Clams in Miso Broth


For something light, clams in a miso broth with silken tofu cubes, wakame seaweed and spring onions can be a healthy choice.

#10 - Rice Wine Lala Beehoon


One of the ways locals like to eat their la-la is in a bowl of rice wine with beehoon (that's similar to siong tong la-la clams except this one has noodles and more broth).  The lightly cooked fresh la-la with a hint of rice wine and ginger is absolutely warm and comforting. ^o^

#11 - Clams in Cajun Sauce


Cajun sauce is a favourite with seafood boil...then throw in a shellfish like clams for good measure. ^_*

#12 - Lala Chien

We all know about oh chien (or oyster omelette)...but have you had lala chien (or lala omelette)?  Now that la-la is costly (and perhaps commercially not viable), the only way you can get to eat lala chien is if you cook it yourself at home.

#13 - Seafood Pizza


Then, there's the seafood pizza where the toppings may consist of prawns, baby octopus, squid.....and clams, of course.

#14 - Lala Dim Sum

We even have lala dim sum, y'all...hihihi! :P

#15 - Japanese Seafood Curry


Not the best way to have clams but did had them once in a Japanese seafood curry with bits of prawns, squid and scallop.

#16 - Seafood Soup


In a tomato-based (or saffron-infused) seafood broth, you're bound to find clams amongst the fresh seafood.


And what's better than clams in a seafood soup.....de-shelled clams, of course!  Seen here with firm de-shelled prawns and flaky white fish.

#17 - Clams in Hotpot or Steamboat


Finally, you can expect clams to be offered as one of the ingredients in a hotpot (probably more usual in a shabu shabu than a local Chinese steamboat).

Clams get a lot of stick for being bad for health.  But you'd be surprised to read about the health benefits of clams if you google it.  It's only bad when they're eaten raw (or undercooked), like any shellfish for that matter, so eat your clams cooked.  As always, eat anything and everything in moderation.  So, what's your favourite way of having clams? ^_~

#ewew tries Indomie Salted Egg Noodles

Indomie is a very popular brand of instant noodles from Indonesia and some variations can be found in our Malaysian supermarkets as well.  Indomie Mi Goreng is probably one of the best known and most frequently eaten here.

I was recently given this Indomie Salted Egg Noodles bought directly from Indonesia to try.  Well, salted egg is like the 'in' flavour these days.  It's found on everything and anything....from salted egg yolk croissant to salted egg fried rice, salted egg squid or prawns, salted egg chips, salted egg pasta, salted egg buns, salted egg fries, you name it...they have it.  So, why not on instant noodles, right? ;)

On opening the packet, there were two sachets of seasoning, one contained the salted egg granules/powder together with ground chilli powder while the other sachet held some kind of dark sauce.

The noodles, at first glance, looked a lot flatter and wider than say our usual Maggi instant egg noodles that we get here.

The instructions said to boil the noodles for two minutes (not the usual three) before tossing into the flavoured seasoning.

I made sure I cooked it according to the instructions.  And then, toss, toss, mix, mix...and it's ready for eating! ^_~

My first mouthful of the noodles, I found the texture too soft even though I followed the cooking instructions to the tee and boiled the noodles for just two minutes.

Next, did I taste the salted egg in the noodles?  Hardly More like no.  I did smell it initially in the salted egg granules when I brought it close to my nose.

I also didn't quite like the flavour of the dark sauce the noodles were tossed in.  I'm not sure what went into the flavouring of the dark sauce (perhaps a combination of dark soy, light soy, maybe oyster, hoisin or some salted bean paste sauce?) but somehow the combination of flavours didn't work.

Eaten as a whole, the noodles felt starchy and lacked the flavour of salted egg.  I wonder if it was the salted egg powder that made the noodles have this starchy and sticky mouthfeel (as salted egg tends to be).

In the end, I may love all many things salted egg but I guess Indomie Salted Egg Noodles won't be one of them...or perhaps this one just didn't cut it! :P