Today is 9th day of Chinese New Year, and a significant day for the Hokkien community as they will worship the Jade Emperor. You can’t missed it as you will be awaken by the long & loudest firecrackers boom the night before.
However, this entry is about the second largest Chinese community in Malaysia which is Hakka and particularly their food . A little sidetrack, do you know that the founder of KL, Kapitan Yap Ah Loy is a Hakka?
Ying Ker Lou, a restaurant that serves authentic Hakka food which very suit my taste bud because generally Hakka food is very dense in flavor. (salty? ^^)
Hakka Yam Abacus – 客家算盘子 (RM 17.00)
Please relate both the photo above , do they look alike ? ^^
The bead was made from mashed yam paste then shaped into abacus. Stir fried with minced meat, wood ear fungus (木耳), mushrooms, coriander & dried shrimps. Very flavorful & love the chewy texture of the “abacus”.
Pork Belly with Preserved Vegetables – 梅菜扣肉 (RM 22.00)
A signature Hakka dish that savoury enough to go with multiple bowls of rice. ^^ The pork belly with equal layer of fat & lean meat braised until soft, I can tell you it’s melt-in-your-mouth ~~
Braised Basil Chicken with Three Cups Sauce – 三杯土鸡 (RM 28.00)
Wonder what are the 3 cups sauce? A cup of soy sauce + a cup of cooking oil + a cup of rice wine. The tender chicken meat absorbed the flavor from the sauce, it’s very tantalizing indeed but the basil leaves make me scowling =.=”
Overall the dishes tasted very homemade just like what my mom usually cook (my mom is a Hakka moi ) but the prices are a little steep for me.
Lot 138 & 139, 1st Floor, The Curve.
Lot 122C, LG 2, Sunway Pyramid.
Lot S231 & 232, 2nd Floor, The Gardens.
Lot 1.03.00 & 1.04.00, Level 1, Pavilion.