Serdang Raya Yoke Heng Claypot Loh Shee Fun

On Christmas Eve, went to the famous Claypot Loh Shee Fun at Serdang Raya in Seri Kembangan.

For one who is not so familiar with this place I prefer to go through the Besraya highway, pass through Palace of the Golden Horses hotel, exit through Exit 903 and turn left into Seri

Kembangan. Go straight and drive past South City Plaza on your right and go straight until the traffic light and turn into the small road heading towards Serdang Raya.

Serdang Raya is about 5 to 10 minutes onto the road.

Its divided into zones. SR1 is the first zone on the left, then SR2 and so forth.

Yoke Heng coffe shop lies on SR8 and on SR8/4.

It's quite easy to find the shop.

Inside the shop, we saw some advertisements on the wall and decided to call the shop's speciality.

Ordered the Sang Har mee.....

Dried Lala with Garlic and dried prawns...........

And the Signature Dish, Claypot Loh Shee Fun......

Enjoyed the meal, all 3 dishes chosen were nice and yummy.

The Sang Har was fresh, the lala fresh and the garlic just wonderful.

Point to note though, the lala was peeled open and the ones fried were the ones with flesh only. So it was easy to eat them, no effort needed, nice and first time eaten lala with only the half with the flesh, the shell without the lala flesh was not to be seen.

I love the claypot, the taste ws nicer still, if we added the black vinegar.

Better thn eating shark's fin soup.

Will come again because the price was reasonable for these three dishes, about RM45 plus drinks for two.

Home recipe pickled young ginger

Home made pickled young ginger

Found a lot of ginger left in the fridge, decide to pickle them before they start to rot.Asked around old aunties in the market and this is roughly what they advise to do.

Used whatever is left.....

Sliced them up finely...

Sprinkled some salt, about 2 - 3 teaspoons..

Soak about 5 minutes or so.....

Meanwhile add sugar to vinegar and boil to dissolve the sugar,,,









Cool the boiled mixture.

Meanwhile wash the salt away after 5 minutes....

Drain the ginger and squeeze them dry...

Lastly add boiled water over the rinsed ginger....

Make sure all the ginger is bathed in hot water...

Again, squeeze the ginger dry....



To the rinsed and dried ginger, add the sugary vinegar...



Now the ginger is ready, but not yet. Need to wait 2-3 days before eating.

Keep the ginger in the fridge to soak in the syrup for 2-3 days,

Enjoy eating the ginger with your Japanese food or Chinese food....

Recipe: Savoury Pumpkin Dessert

After such a long hiatus, time to blog again.

Now focusing on food, that's what Malaysians do all the time.

Pumpkins are now cheap, only RM0.89 per kilo at the hypermarket here.

The recipe is Pumpkin Savory Cake or dessert.

You will need the following:

300 g pumpkin (flesh, cubed)
6 small shallots (sliced finely to be used as garnish)
2 Tbs dried prawns (diced)
2 Tbs pickled salty turnips ('poh choy', washed and soaked)
6/7 pieces dried mushrooms (soaked and diced)
pinch of salt
pepper to taste
a little water

250 g rice flour
400 cc water
1 tsp salt

The method to cook is as follows:

1. Fry the shallots until brown, and dish away the fried shallots leaving the oil.

2. Add dried prawns and the poh choy and fry till fragrant (takes 2-3 minutes).

3. Dish away half the dried prawns and poh choy to keep as garnish, if desired.

4. Add the diced pumpkin, a little water and stir until quite cooked. (about 5

minutes)

5. Meanwhile, mix the flour mixture slowly to a paste and keep aside.

6. Now, add the flour to the pan, and stir to mix the pumpkins with the flour

mixture. Cook under a small fire until the mixture hardens.

7. Cool the combined mixture.

8. Use a spatula and press onto a flat cooking pan. steam for 1 hour under a hot

fire.

9. Garnish when cooked. (Leftovers can be fried to get a better taste)

Only one third being use.

One third becomes 1 bowl of diced pumpkin

Dried mushrooms

Dried prawns

Blended Rice flour

Rice flour mixed with salt and water

The diced and sliced ingredients

Diced dried prawns

All mixed

After adding the flour mixture

Slowly thickening, the amount of pumpkin can

be cut down ifyou do not like so much of pumpkin

The combined mixture

Before steaming

The end result, with the shallots.

Easy to cook and worth a try, the taste is wonderful too. Happy cooking!