Best Yao-Char-Kuai @ Jalan Bendahara

If you are someone who likes fried stuff, then you shouldn't miss the best yao-char-kuai in town. The stall that sell the yao-char-kuai is located at Jalan Bendahara or best known as Kao-lao (九楼) among the locals. Kao-lao is a Hokkien dialect. In literal, it means 9 floors. Why do the locals call this place Kao-lao? That's becuase next to this stall is the building with 9 floors. It is a medium cost flat.

Anyway, back to the yao-char-kuai. This is a family business. We have been buying from them when the father was operating it, now the son took over and soon you will see the baton being pass down to one of the grandsons. They are only open at night. Most of the time the que is long, so you have to be patience. Apart from yao-char-kuai, they also sell ma-kiok and ham-chim-peng.

Yao-char-kuai: Best eat with hot coffee or Milo. Deep it into the drinks...Wahsey, sedap!


Ma-kiok: It is nice on its own. Don't have to deep into any hot drinks.


Ham-chim-peng: The red bean filling is superb!

Remember, all of these should be consumed while it is HOT!

Beef Dumplings

One of the thing that I miss the most whenever I think about Taiwan is their dumplings.They are huge and juicy! I've been wanting to make it myself, but my biggest challenge is the dumpling skin. I know there are ready made dumpling skin, but i am sure it won't be as nice. So, I KIV the idea of making it on my own.

Just this morning, a friend of mine shared some tips on making Pan Mee dough, and so I immediate try it out when i got home after church. Halfway cooking the Pan Mee, I thought to myself, the Pan Mee actually taste a bit like dumpling skin (those that i've tried in Taiwan).

So, I decided to D.I.Y. the dumpling skin just to try out. So, here's the process of making the dumplings.... :)

The dough:
500 gram flour + 1 egg + some salt and sugar + water
Knit the dough for about 30mins


The filling:
Spring onion + mince beef (you can substitute it with pork)
Marinate the beef with light soya sause, pepper and seasame oil.
Important note: Add more soya sauce, pepper and seasame oil if you want to cook the dumplings in the water, because the water tend to dilute the taste.


Mix them together...


Dumpling skin: Flatted the dough with the roller (due to lack of equippment, I use an empty round bottle...hehehe), Use the round cutter and cut the skin into round shape (you can use a bowl as well... that's what i use... hahaha).

Then, start wrapping the dumpling...

Tada!! (I am so proud of myself! :P ..hahaha...)

Now, you can pan fry it or cook it with water.

Tada! Pan fried beef dumplings!

Beef dumplings cook with water!

As you bite into the dumplings the juice will ooze out...Slurp! Ah! :P

Baby bean sprout fried mince beef

It is a shame that this blog was left unattended for a long time. Well, I am making a come back once again! Lately I've been experimenting with some newly self-invented reciepes. I hope I will slowly get back the creativity in cooking!

I've nothing much left in the fridge, so it was just simply a mix and match with whatever I have in the fridge that I came out with this dish - "Baby bean sprout fried mince beef"

The ingredients used are:

Grey mushroom - cut into small pieces

Onion - cut into small pieces
Garlic - cut into small dice

Baby bean sprout - cut into small pieces

Mince beef - marinate with some light soya sauce, seasame oil and pepper

Heat up the pan with some olive oil, then put in the onion and garlic, stir fry until they are slightly golden brown. Put in the mince beef and stir fry under low fire. Then add in the mushroom and finally the baby bean sprout. Stir fry until they are nicely mixed. Add in a pinch of salt and some light soya sauce before you remove them from the fire.
Note: you don't have to add water, because the mushroom will produce water on its own.

Now, I would like to suggest 2 ways of serving the dish.

The healthy way - wrap it with salad leaves with some rice. So you have a balance diet of carbo and fiber.

The western oriental way - fry it with speghetti

If you ever try out the reciepe, do drop a note here and share with me how you find the reciepe.

Lo Han Kuo

This is the best "Lo Han Kuo" dessert in Malacca. The stall has been there since I was young. Easily, I can say it has been around for more than 30 years. The stall is located at Bunga Raya. You can easily spot them, because they are the only "Lo Han Kuo" seller in this area.

The dessert is home-cooked! REAL ingredients was use, unlike those in big cities, where everything is instant or "powder-bancuh". It is nice to drink it cold in a hot afternoon!

This is the uncle...