i'm pretty lucky nowadays..
whatever i want to eat at Serdang nowdays, i got people to accompany me
coz i think they can't tahan me nagging nagging...
but most of the time they are the same geng la..
this is the dinner after canton-i
the famous Restaurant Yoke Heng
they are famous for their claypot lou shu fen
i expect white lou shu fen with dark soya sauce and minced meat
instead i get this:
thick gravy lou shu fen, its like eating those thick shark fin soup..but replaced with lou shu fen,
dash of black vinegar just enhance the flavor..silky smooth..and they got this thing above which i can't really confirm is it dried shrimp or lard
whatever i want to eat at Serdang nowdays, i got people to accompany me
coz i think they can't tahan me nagging nagging...
but most of the time they are the same geng la..
this is the dinner after canton-i
the famous Restaurant Yoke Heng
they are famous for their claypot lou shu fen
i expect white lou shu fen with dark soya sauce and minced meat
instead i get this:
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dash of black vinegar just enhance the flavor..silky smooth..and they got this thing above which i can't really confirm is it dried shrimp or lard
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the bittergourd soup..they say very bitter wor but the bitterness is nothing compared to momo wan..its like ten time more bitter coz she used baby bitter gourd..but this is not salty and not thirsty after that..good good..indicating less msg huh..
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the herbal chicken..nothing to shout above, but i realize the meat is slightly overcooked coz its on the harsh side.and the herbal is not flavorful enough..i jus taste pretty heavy taste of tong kwai..
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why say i dun like?? leng lui pic wor...........
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ReplyDeleteblek..thick face thick face!!
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