Tag Archives: dim sum

Good Food In Ipoh

From Monday to Wednesday this week, my husband and I went to Ipoh, a city in Malaysia. Before we went there, The only thing I knew about Ipoh was that it’s famous for food. Actually, I didn’t have high expectation about this trip. Because it’s also easy to find those food in Singapore. How different can it be? The flight from Singapore to Ipoh is about 1 hour. Ipoh’s airport is very small and old. We arrived in the morning, so breakfast was the beginning of our food discovery journey in Ipoh.

  1. Ming Court (Dim Sum)

https://flic.kr/p/2i2gPz6

We chose this Ming Court Hong Kong Tim Sum. Turns out we made the right choice.

There were so many kinds of dim sum for you to choose.

From ciang fun to wanton to shumai, etc.

This is my personal favorite. Tastes like mochi but more chewy. Filling inside is peanut sugar and outside is peanut powder. Very nice.

This restaurant is very popular. We went there at around 9 am. The place was very crowded. Really hard to find a seat.

2. Nam Heong

On the second day, we had breakfast here in Nam Heong. We went there at around 8 am. Again, it’s full of people already.

Nam Heong is famous for its white coffee and egg tart. My husband said its white coffee’s the best he’s ever had. Egg tarts are freshly baked. Very nice. You have to wait for it.

We also ordered kaya toast, Lo Bak Go and half-cooked egg on the toast.

Price is quite cheap.

3. Restoran Thean Chun

This’s where we had our breakfast on the third day.

Apart from white coffee, Ipoh is also famous for Hor Fun.

Shrimp soup Chicken Hot Fun is the signature dish here. Price is about RM 3. Very cheap. Soup is nice, Hot fun is nice, Everything is perfect.

We also ordered bean sprout as side dish.

Because It takes a while to cook hor fun, we ordered Ciang Fun at the next stall.

Why we humans only have 1 stomach? That’s my biggest question after I came to Ipoh.

4. Old Town White Coffee

There are also Old Town White Coffee in Singapore. There happens to be one cafe near our hotel, so we went there and tried their white coffee.

I never drank coffee before I came to Ipoh. I never expected I would love coffee one day.

5. Lou Wong  (Bean Sprout Chicken)

Another dish you must try in Ipoh.

Tender and juicy chicken. Sweet and crunchy bean sprouts. Flavorful clear soup Hor Fun. I’m so jealous of people live in Ipoh. Why the hor fun here is so nice. I never like hor fun that much before.

6. Pushing (Seafood)

This restaurant is a bit expensive compared to other restaurants. It serves very nice seafood.

We ordered half chicken ( very big portion), fried prawns and char siew pork belly.

7. Lim Ko Pi

My husband ordered curry mee.

I chose Char siew wanton noodles.

8. Tau Fu Fa

This Concubine Lane Tau Fu Fa. It’s Located in Concubine Lane. furniture are made up of wooden stools. Their tau fu fa is served hot and there is a variety for you to choose from. I ordered their Bird Nest Tau Fu Fa. And my husband ordered their signature Teow Chew Tau Fu Fa.

Sticky Rice Chicken (糯米鸡 Lor Mai Gai)

This is a very popular Cantonese dish. My husband is a big fan. Actually, it can be found easily from local supermarket, and the price is very cheap. But I really want to try and make it by myself at home.

Ingredients: (Actually my meat portion is too large compared to rice, so I suggest using less chicken and pork. Cut down to 1/2 or 2/3).

sticky rice 1 cup

water 1 1/2 cup

1 boneless chicken leg

pork belly 100 g

Chinese sausage (La Chang) 1

dry shiitake mushroom 6

light soy sauce 1 tbsp

dark soy sauce 1/2 tbsp

cooking wine 1 tbsp

oyster sauce 1 tbsp

sugar 1 tbsp

five spice powder 1 tsp

salt 1/2 tsp

  1. Soak sticky rice over night. And steam for 25 mins. Or you can just put sticky rice and water into rice cooker and let the rice cooker do the job. (When I use the rice cooker, I put in too much water. As a result, my sticky rice is very soft and grains are broken. So I suggest less water here.) When rice is cooked, open the lid to let it get dry and cool down.
  2. Soak dry shiitake mushroom in water till soft. Don’t throw away the shiitake water.
  3. Cut chicken into medium chunks, pork belly into short strips. Put them in a bowl. Add in all the marinade ingredients: light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder and salt. Mix well and let them marinate for 30 mins.
  4. Dice shiitake mushroom and Chinese sausage.
  5. Heat a pan. Add in 2 tsp oil. Shiitake in first. Stir fry for a min. Then add in sausage, chicken and pork. Stir fry till meat turns white in color.
  6. Pour in 1/4 cup shiitake water and simmer for 3-5 mins to reduce the sauce.
  7. Since I don’t have lotus leaf, I used parchment (cooking paper) instead.
  8. Place sticky rice at one end of the paper. Put chicken, pork, mushroom, sausage over the rice. Drizzle a little sauce to add flavor to rice.  Then roll it from one end to the other. Twist two ends.

https://flic.kr/p/2dXi8Hg

Steam for 30 mins.

https://flic.kr/p/2fgvhES

AS I said at the beginning, my sticky rice is too soft. Apart from that, everything is nice. And my husband gave it thumps up.

You can dig in just unwrap the paper, or you can put it into a bowl.

 

Sticky Rice Shumai

Sticky rice needs to be soaked in water over night. Drain them and steam for 15 mins.

Prepare 1 Chinese sausage, 3 shiitake mushrooms, and cut them into small dice. Thaw 1/2 cup frozen mixed vegetables.

For the shumai wrap, I bought one pack from supermarket. You can also make wrap by yourself if you want. I was too lazy. 🙂

1. Heat a little oil in the pan. Add in sausage dice. Sauté till aromatic.

2. Add in mushroom, and mixed vegetables. Stir fry evenly.

3. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 1/2 tsp sugar, 1/2 tsp salt and a little white pepper. Mix well.

4. Pour in hot water covers all ingredients.

5. Bring to boil.

6. Add sticky rice in the pan. Turn to low heat.

7. Keep stirring to let sticky rice absorb the sauce. Turn off the heat when sauce dried up.

8. The filling is done. Set aside and cool down.

9. Put a spoonful of filling in the middle of the wrap. Use thumb and index finger to make a circle. And lightly push from the bottom to make it into a blossom-flower shape. I’m not an expert in doing this. This is just how I made them.

10. Steam for around 8 mins. And this dim sum is done.

Serve hot.

My husband loves them. If you make some extra, you can put them in freezer like I did. Next time, when you want them, you can directly steam them.