This one's near the famous Chow Yang Restaurant in SS2. We ordered almost all of the signature dishes. I did not find the food exceptional as being a Nyonya myself these are dishes that we cook on a daily basis. In fact, my sons much prefer the otak-otak dish that I made over the one here. Still, I'd say the Inchi Kabin chicken and lobak was pretty good. The dish that was a little unusual was the fish skin kerabu which Kaelan thoroughly enjoyed.
This is the first of a series of "kerabu" that I intend to try in my bid to go healthy with raw stuff.
I love Ang Koo fried with egg. But when you do it yourself and straight off the steamer, I really don't mind having it fresh as it is. Mum used to have the wooden Ang Koo mould but as with many other things, she had given away to a relative years back. Much as I love this nyonya kueh, I have procrastinated on making it because of the lack of appropriate tools. However, I wasnt about to let that deter me this time, so I went ahead. As you can see, it doesn't look too great but tasted really smooth and soft. Used natural pandan coloring and flavour and grean pea filling for this one.
Lazy to get the banana leaves to wrap this up the conventional way, so took the short cut and steamed it on a tray. If you have at least 4 persons for dinner, doing it this way is alright as you can cut them up into 4 or 5 serving portions. Goes really well with rice. I used ikan kurau for this.
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