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The Malaysian Insider :: Food

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Wantan noodles to enjoy in cool comfort Posted: 15 Aug 2013 08:49 PM PDT BY EU HOOI KHAW August 16, 2013 Latest Update: August 16, 2013 12:13 pm Char Siu Wantan Noodles.MY friend J was eager to take me to eat at her favourite wantan noodle shop – Restoran Hung Kee -- in Taman OUG in Kuala Lumpur. A restaurant owner herself, she marvelled at how clean the shop is and how good the noodles are. Most of the time when we eat wantan noodles it's always at a coffeeshop that's none too clean and you come out of it perspiring. So for a change we ate comfortably in a shop with air-conditioning, and it was as clean and bright as she described it. Wantan Noodles with Char Siu and Minced Pork.I had the noodles with wantan and char siu in soup, and was impressed that the slices of char siu or barbecued pork came in a separate plate so that it would not lose their flavour in the soup. The noodles were nicely springy, the soup was clear and sweet with no sickly MSG aftertaste. Best of all, there were five large, plump and smooth wantan in the soup, with a tasty pork and shrimp filling. The char siu was thickly sliced, and the meat was moist and tender, and sticky sweet. I tasted her char siu tow – the lightly charred end of the long strip of barbecued belly pork, glistening with fat drippings – and loved it. Sui Kow or shrimp and pork dumplings.The sui kow or dumplings were more minced meat than shrimp, with slivers of crunchy wood fungus in them. I would have preferred more shrimp in these dumplings. You could have your wantan noodles with roast pork, chicken feet and mushrooms, minced pork, roast pork with mushrooms or any combination you wish. We ordered one with both minced pork and char siu in it. The minced pork had the right combination of fat and meat, cooked in soya sauce with garlic. Unusually for a noodle shop, it has nasi lemak too. We shared a plate of this with deepfried chicken, onion and ikan bilis sambal, fried crispy ikan bilis, hard-boiled egg. It came with a small bowl of curry with potatoes in it. The rice was fluffy and coconut enough; we loved the light and crispy fried ikan bilis, and the sweet and hot sambal with lots of onions in it. Nasi lemak with deepfried chicken and onion sambal.The prices are only slightly higher than those in the coffeeshops. My char siu wantan noodles are RM6, the nasi lemak with chicken RM7.90 and the sui kow RM5.50 for five pieces. There is nasi lemak with sotong too, at RM6.90. Hung Kee is located at 33 Jalan Hujan Rahmat 3, Taman Overseas Union Garden, 58200 Kuala Lumpur, tel: 012 3066 676 (Mr Chong). Butter cakes to love The Marble Coffee Cake on the left, and the Butter Cake.Step out of Hung Kee on a Saturday morning in OUG, and it's the street market right on its doorstep. Walk round the corner into Jalan Hujan Rahmat, and you will encounter a stall that sells home-made butter cakes, with a van parked next to it.  It's a rarity to get good butter cakes in KL, but you can find them here. The cakes are made with Australian butter, the stall-owner tells me. They are soft, rich and moist, with a fine texture. There are eight variations of the butter cake at this stall – orange, marble chocolate, marble coffee, chocolate, cappuccino, banana, rum coffee and carrot walnut with mixed fruits. Lovely butter cake from a street stall at the OUG market.The pure butter cake is simply irresistible; you could taste the butter in it and there is no strong artificial essence to cloud its wonderful, original aroma. The next best cake here for me is the marble chocolate, generously streak with dark cocoa whose slightly bitter edge works well with the plain butter part of the cake.  Imagine just having one slice of each cake and a cup of coffee! The Liandy Buttercake stall is at the market in OUG every Saturday and Sunday from 7.30am to 11.30am. It's RM8 for a quarter of a cake, and RM32 for the whole cake. You should be there early; they sell out fast. You could call 012-221 6328 to order the cakes, or email Liandy.buttercake@hotmail.com. - August 16, 2013.

Would you drink a ‘just-add-water’ beer? Posted: 15 Aug 2013 07:29 PM PDT August 16, 2013 Latest Update: August 16, 2013 06:29 pm As his answer to reducing the environmental impact of excess packaging and the need to reach for a cold one as a reward for summiting a mountain or padding across a lake, an entrepreneur out of Alaska has created a 'just-add-water' beer concentrate for outdoor lovers. Patrick Tatera of Pat's Backcountry Beverages has created a concentrated beer formula that can be turned into a tall frothing pint on a mountain peak or lakeside with the addition of water and the use of a carbonator. It's a concept that tries to spare campers and hikers from having to lug cans of brewsky in their backpacks and yet provide parched outdoor lovers with a sudsy refreshment in the wilderness. The company also sells portable carbonators. In its concentrated form the beer has a high percentage of alcohol akin to vodka or whiskey but it is diluted with the addition of water and the carbonation process. The formula is made with a "hybrid brewing technology" and a patent-pending fermentation process. The beer concentrate is expected to be available mid-September, with a potential roster of international distributors. The four-pack Pale Ale and the Black IPA will be sold for $9.95 USD. Each pouch makes one 16oz beer. Meanwhile, outdoor experts at Outsideonline.com have come up with a gallery of the best outdoor-inspired cans of beer for 2013, including the best post-surf brew and beer for barbecues. - AFP/Relaxnews, August 16, 2013.

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