4Fingers Crispy Chicken @ Pandan Jaya

I've always thought this fried chicken chain originated from Korea (obviously because of its similarity to Korean-style fried chicken) but it wasn't so.  When I checked their story recently, I realised that they're Korean-inspired but Singapore-made (with its first store in ION Orchard and has since spread its wings to Malaysia, Indonesia, Thailand & Australia).

I've also finally got my curiosity answered as to why they're called 4Fingers...it seems it's a nod to how one would need 4 fingers to eat a chicken wing!  Well, I'm not so sure about the 4 fingers analogy though...coz some would say they need just 2 fingers...lol! :D

So, what is it about 4Fingers Fried Chicken that make their chicken so special?  Well, it's the combination of a super crunchy batter (even after it's been doused in sauce) with its perfect balance of sweet and salty (or spicy) flavours that works so well together.

For me, my favourite order is the Wings Rice Box Combo @ RM22.90 which has all 3 things I want to eat....their signature wings (2 drumettes & 1 wingette in mixed flavours of soy garlic and hot & spicy to enjoy the best of both worlds flavours), rice (laced with teriyaki sauce) and kimchi (the one and only kimchi I eat!).

Sometimes, if I'm a little greedy and want more chicken, I'll get the 6 Pcs Wingettes & Drumettes @ RM18.90 with a request for a combination of mixed flavours.  Just like I've always thought that 4Fingers was Korean fried chicken, I also thought that their soy sauce was some kind of Japanese soy until I learnt recently that their signature soy sauce is made (naturally fermented) in Penang, Malaysia.  Their soy garlic is so good...they should bottle it and sell! ^o^

If the 6 pcs of chicken isn't quite enough, you can always add-on an order of Japanese Rice (Teriyaki Sauce) @ RM4 for a fuller meal.  Doused in always-not-nearly-enough teriyaki sauce with a sprinkling of umami seaweed, the rice can be a bit soft and clumpy sometimes.  They can be quite kedekut (stingy) with their teriyaki sauce, I have to say, so much so that I've to scrape the box of every last bit of sauce with my rice grains.

My other usual order would be the Tofu Rice Box Combo @ RM20.90 that comes with two large pieces of flavoured crispy tofu (option for soy or spicy, I went with soy this time), teriyaki-flavoured rice and kimchi.  I have to say I prefer the spicy flavour just a smidget more than the soy-glazed ones as it the brings out the flavours of the bland tofu better (in my opinion).

The only difference between a rice box and a rice box combo (the difference being a drink) is that if you order any rice box combos, you can always add-on more chicken like Wingettes & Drumettes (1 pc each) @ RM6 or Drumstick (1 pc) @ RM5.  Although I love the soy-coated chicken just that little bit more, I also enjoy eating the spicy version, so I always ask for mixed flavours.  It seems that each piece of chicken is hand-brushed with their signature sauces upon order.  No wonder their chicken is able to stay so crunchy with the sauces clinging on so well for an in-depth flavour. ^.^

My son's order is always the same, he wants the Boneless Chicken Bites Rice Box Combo @ RM21.90 with teriyaki rice and kimchi coz he doesn't like to deal with bones in his chicken (and his default flavour is always soy garlic).

At times, you can count yourself lucky when you get rice that's sufficiently doused in teriyaki sauce coz it's always never enough.  I just wish there's a SOP in place (like a fixed measuring spoon or cup) to standardise the amount of sauce given out without leaving it in the 'hands' of the crew.

For sides, it's always the Loaded Fries with Seaweed Sprinkles @ RM8.90 (not for me, of course).  This is made up of fries with mini chicks (bits of chicken?), nacho cheese, crispy crumbs (of batter) and seaweed sprinkles.

A must-order for sharing is the Tofu Nuggets (12 pcs) @ RM6.50 either as a side order or an add-on order. Actually, it makes no difference (I soon realised) since the price is the same whether you order it as a side or add-on order.  You can have these tofu cubes in either soy garlic, hot or teriyaki sauce.

Ever since the first time we had the tofu nuggets, we've been hooked on it.  These perfectly fried tofu cubes are so crispy on the outside, with sweet and salty flavours coming from the soy glaze, and downright addictive.  I'd have to say I like these crispy cubes of tofu even more than those in the tofu rice box...and that's because these taste better as they've been cut into smaller cubes (before frying) thereby allowing for more crispy sides to be enjoyed.

My Personal Opinion

Who knew this Korean-style chicken is not from Korea but actually a homegrown Singapore brand.  We've been stuck on this ever since we first tried it.....and it's now our top choice/preferred fried chicken chain whenever we feel like having fried chicken.

Now that a new outlet (in Pandan Jaya) has opened near us that's even more convenient for us to get to than Sunway Velocity, I foresee there'll be more finger licking to come in future (and that may involve licking more than just four fingers)! ^_~

4Fingers Crispy Chicken

No 22G Jalan 2/1

Pandan Jaya

55100 Kuala Lumpur

Tel: 03-9201 6484

#ewew cooks the Easiest Meat Sauce Ever!

I believe many of us have made a tomato-based meat sauce at one time or another....usually with help from our favourite brand of bottled tomato/pasta sauce.  Of course, there are those who don't believe in bottled sauces and would painstakingly make it from scratch with fresh tomatoes (refer to a Malaysianised recipe here if you're interested)...and that's fine too....whatever rocks your boat!   Well, I suppose there's nothing better than one that's freshly made, right?

But for the rest of us who are too lazy busy or don't have the luxury of time to cook it from scratch, we go for the cheat version.  We rely on bottled tomato paste and sauces...or, at least, I have.  So, who's up for the easiest meat sauce ever (which I discovered only recently)?  Not to mention it's also darn delicious! ;)

For that, you'll need a little help from Jamie Oliver!  I was browsing through Atlas Gourmet Market @ Shoppes at Four Seasons Place when I spotted it (this was way before the pandemic).  But that was so long ago (sometime in late 2018, yikes!) that Atlas Gourmet Market has now been converted into more of a bistro, pizzeria and deli than a high end grocery store (though you can still find some "atas punya" produce on sale like meats, seafood, cheese and wine).

I've always derived enjoyment browsing and walking through the aisles of high(er) end grocery stores coz they pay careful attention to shelf/produce arrangement where everything is so nicely presented...like these fresh vegetables that's so eye-catchingly colourful.  Even their organic vegetables, herbs and microgreens have their own (cold) indoor garden! ;)

I meant to cook this sooner but it was conveniently forgotten in the back of my pantry cupboard.....until recently! :O  When I took it out, I realised it was past its expiry date.  Adoi, sayang-lah if I have to throw Jamie Oliver's product away! >_<  Then I remembered a blogger-friend who was always dicing with danger by cooking and consuming expired goods.  She says some foodstuff are still good to go even after expiry.  Taking that into consideration, I googled and read somewhere that tomato-based pasta sauces can stay fresh 3 - 5 months past its expiry (because of the acidity) if the bottle is unopened (some even say it's good for 1 - 2 years but I won't go so far-lah).

So, I'm going to run with that and be brave....and use it so as not to let it go to waste.  After all, it smelled and appeared alright with no visible mold, change of colour or bulging on the cap + since it was an imported product, I was a bit more confident of its manufacturing process and packaging.

This will be the fastest pasta meat sauce you'll ever make, so don't blink or you might just miss it....hah...hah!  Start by sweating chopped onions and sauteeing minced meat of your choice (I used pork but you can use beef or chicken too) in some olive oil.  Here I'm keeping it really simple but you can always add on chopped garlic, tomatoes, celery and even bell peppers if you like.

When I got Jamie Oliver's Tomato & Chilli Pasta Sauce (I can't recall the price now but I remembered it wasn't very expensive), I also bought his (or endorsed by him) olive oil to try (this was much more expensive than the pasta sauce, I remembered).

I did like the taste of this one and since it's much pricier than the usual brands I buy, I try to reserve it for use as dressing for my salads (with the occasional use for cooking only). ^_*

Jamie Oliver's line of vinaigrettes also include balsamic, red and white wine vinegars.  I once had a bottle each of such vinegars but ended up discarding them (when they expired) coz I don't really use vinegars all that much in my cooking.

Coming back to Jamie's Tomato & Chilli Pasta Sauce, here comes the super easy part....just empty the entire (400g) jar of sauce into your sauteed pork mince and onions (or with additional vegetables mentioned earlier).  This is a lot less work (which suits me fine) compared to the time and patience needed to simmer a pasta sauce for 1 1/2 hours if made from scratch! O_o

As with all pasta sauces, one usually adds fresh parsley (though most of us will probably use dried parsley coz that's readily available in our pantry) but I like to add a Chinese dimension to it by adding Chinese parsley (or coriander) instead as I find it more fragrant.  Put in both stalks and leaves...but I only had stalks leftover in my fridge (actually, this is a good way of using up the stalks that we're often left with after using mostly the leaves as garnish, over steamed fish and in soups).

Cook it for a few minutes more and the sauce is ready (you can add some water if the consistency is too thick for your liking).  You may wish to add some additional seasoning also (like salt & lots of black pepper) to tweak the taste just right for you.  One jar of Jamie's sauce is good for 3 servings of pasta (for me).

If that's not the easiest meat sauce you'll ever make, I don't know what can be easier or faster than that! ^.^  P/S: One day I hope to (have the will to) make it from scratch (perhaps when I'm inspired to cook it for a party and want to impress my guests that the pasta sauce is homemade...kekeke) but the allure of its simplicity coming out from a jar isn't something I'm ready to give up for now! :D

For my pasta of choice, I used spaghetti vermicelli which is slightly thinner than regular spaghetti but thicker than angel hair pasta (but in Italy, it seems it's the other way round).

I've always 'trusted' Jamie Oliver, after all, he was the very first person who taught me how to bake/roast chicken and potatoes in the oven successfully (a method which I've continued to use till today).  I'll tell you why this is the best tasting bottled pasta sauce I've come across thus far....it isn't as acidic as some of the ones I've had before. 

Not only that but, more importantly, this one has this subtle chilli warmth to it making this lovely tomato-based meat sauce that much nicer to eat (much like a chilli con carne).  It's not spicy at all but that little hint of chilli makes all the difference to the taste. ^o^

Since no-one is a fan of tomato-based pasta sauces in my household, I have two extra portions that I can freeze to be enjoyed later.  Heheh, I've consumed expired goods and lived to tell the tale! *_*

If I can get a good quality ready-made jar of pasta sauce that's equally tasty, who says I can't make my life simpler with a little help from my "friend".....lol!  Good bottled pasta sauces that can be whipped up in an instant is a saviour to anyone tasked with putting food on the table and a staple that's beneficial to have in your pantry.  Well, if I'm out grocery shopping and happen to spot Jamie's Tomato & Chilli Pasta Sauce again, I'd be sure to restock my pantry with it. ^_~

Soy Desserts by Soy Bar @ Pandan Indah

I don't indulge in sweet desserts all that much but one sweet thing I can't say no to is a soy dessert that's more commonly known here as tau fu fah.  And, of late, there has been a resurgence in popularity of this soy dessert and drink due to its reinvention.

Many of us grew up eating tau fu fah (soy bean curd) and drinking tau cheong sui (soya bean drinks) but we'd usually get this from the soy bean uncle or aunty via a roadside stall/truck.  But this simple childhood dessert has been elevated (along with its prices!) and reinvented in the likes of Soybean Factory, Soyya, Soylab, Soy Nest, Tono Soymilk, Bean Jr, Dao Desserts (just to name a few) that are dedicated to just soybean-related desserts.

So, I was pleasantly surprised one day to find a stall selling just that, Soy Desserts by Soy Bar, in one of my neighbourhood coffee shops.  I think this branch was opened a few months ago (sometime in May but I only noticed them recently).  A check on FB shows that they usually open outlets in coffee shops (that's probably the reason they can keep their prices low) + they also sell their products through their own website, Soy Bar. The prices of this one is more down to earth unlike some "atas" soy bean cafes! >_<  I can't imagine paying more than RM10 (some even above RM15) for a soy dessert as simple as tau fu fah with some fancy condiments (but nicely plated and presented-lah, of course).

Ah, this stall offers pricing that's more to my liking....hee...hee.  So I started with their Cold Bean Curd @ RM4 a tub.  Oh my, very nice-lah.....especially when it comes chilled....which is great eaten in our hot weather! ^o^  It comes already sweetened...and the best part is...it's only lightly sweet which is ideal for me.

But in case you like it sweeter, you can always ask them for additional 'sweeteners'.  They serve their soy desserts with 3 types of sugar syrup....plain (or white) sugar, black sugar or ginger sugar.

I chose the dark sugar (just to see what it tastes like).  They call it black sugar (which is actually brown sugar or wong tong).  Unfortunately, I didn't like the taste of this wong tong (not among the better ones I've had) and would prefer to go without it (ah, if it's good gula melaka, then it might be a different story-lah). Anyway, the light sweetness is already cukup (enough) for me.

This jiggly soy pudding has the taste of soy with a very smooth texture that glides effortlessly down your throat.  There are some people who can even taste a soy dessert and say it does not carry enough soy flavour, well....I wouldn't know about that coz my tongue is not so sharp (all soy desserts taste of soy to me...lol).

And the best thing about a chilled soy pudding is that you can store it in the fridge for up to 5 days (that means you can buy more at one go!) and fulfill your need for something cold anytime of the day.  If you need to order many tubs, I suggest you order direct from their website coz at RM40 for an order of 10 tubs, you get 2 tubs free (+ delivery is also free for orders above RM30).

After trying out the cold bean curd, it's time for the hot version....they call this the Traditional Bean Curd @ RM3.  It's certainly smooth and slurp-worthy...but is it any better than any good (and cheaper) tau fu fah you can get from a roadside vendor?  Well, I can't really say I detected (or tasted) any difference.

The only difference I see is that you can choose to eat this hot bean curd with ginger sugar (the tau fu fah vans usually offer only white and brown sugar).  Some ginger syrup, you can't taste the ginger...but you can with this one.  You get a nice, subtle kick from the ginger but do remember to goncang (shake) your little tub (before you pour) coz the ginger tends to settle at the bottom.

At RM3 a tub, it's (of course) cheaper than the cold bean curd and you get probably twice (maybe even triple) the amount.  I couldn't finish it in one go (after breakfast) and left the balance in the fridge.  Some might think, hey, I can just leave it in the fridge and it'll be just like cold bean curd.  No it won't! :D  Coz, from experience, they tend to leak out water and your tau fu fah will be all watery.

After trying the conventional hot bean curd, I decided to go for a fancier one.....with toppings!  This is the Four Kinds of Beancurd @ RM7.  Go big or go home, right? :D  As its name implies, the beancurd comes with four toppings (at a very good price too, I might add).  I asked for plain sugar syrup as I think it'll go best with all the different toppings.

The toppings they have include grass jelly, red bean, peanut and glutinous rice balls.  If you get the beancurd with only one topping, it'll cost RM5 irrespective of the choice of topping.  But I went for all four...what better way to try which topping I like best than to try all four, right? ;)  Some of the toppings were packed separately.

The red beans topping turned out to be a firm favourite.

If you want the least sweet topping, that would be the grass jelly.

The glutinous rice balls were chewy but soft as they should be...and also not too sweet.

I first thought the peanut topping would be an odd pairing and the least successful but I was glad to be proven wrong as the pairing did work.  It turned out more enjoyable than I expected as the crushed peanuts (it comes with sugar, bummer for me but yippee for others) gave the soft beancurd a nice, fragrant bite. With the sugar in the peanuts providing the sweetness required, I didn't need to add any further sugar syrup at all.

All in all, it was a nice soy dessert and now that I've tried all four toppings (they're not as fancy as some of those places which offer many toppings to choose from), I'll probably stick with red beans or (the occasional) crushed peanuts if I want this again (or maybe even both, hehehe!).

Their soya bean drinks come in a few flavours...red bean, black sesame, honeydew, chocolate, pumpkin and black soy (made with black beans) priced between RM5 - RM8 a bottle.  There's also the original (with or without sugar).  I'm not into flavoured soymilk, so I got the soya bean drink (original) priced at RM5 a bottle...one unsweetened and one with sugar.

If you ask me if it tastes any different from the cheaper ones we can get from the soya bean trucks, I can't say I detected any difference.  A soya bean drink is a soya bean drink...and a cold drink on a hot day to quench our thirst is what they're meant for.  Soymilk is a healthy drink we should drink more of (only if we choose the unsweetened option-lah)...but an unsweetened version isn't all that easy to drink I have to admit.

With 21 outlets (and counting) opened thus far, check their Facebook page to see if you're lucky enough to have one open in your neighbourhood coffee shops coz then you'll have easy access to one of the cheapest (not to mention delicious), somewhat fancy tau fu fah (chilled or hot) and soy bean drinks you can get.  Oops, before I forget, you'll find this stall in Restoran Xin Fu Ji (that also houses the well known Fuji Chicken Rice with its much sought-after char siew).  For those not from the area, it's located in a corner coffee shop opposite Public Bank.

The standout for me was the cold or chilled bean curd.  At least it's something you can't get from your regular soya bean truck, so I'll be sticking to that.  I've been having that mostly...with the occasional hot tau fu fah with red beans or crushed peanuts. ^_~

Soy Desserts by Soy Bar may not be as prettily presented or have as many fancy toppings as some of the other soy bean cafes but I don't miss the fanciful condiments coz a simple tau fu fah doesn't need to be glamourised as it's best eaten as it is (at least to me).  We don't need to mess around with something basic that's already so good as it is.  So, if you're up for something without so many fancy toppings, don't have to be fancily plated, not served in a fancy environment or don't need a fancy photo of, then you can give this cheaper (but just as good) alternative a try! ^_~

Update: Soybar has upped and left this location.  In its place is another soy dessert stall called Soykid.  Good news...they have moved to another coffee shop but still in Pandan Indah at K W Restaurant, a shop with great siu chow (one-dish meals).  They've upped and left again (will update if I stumble upon them again).