Irrelevant trilogy

Som Tam

In general, papaya salad is one of the well-known dish that can be found in every Thai restaurant. Most of the times, the changes of papaya salad would be adding shrimp or anchovies. But here, a vermicelli version of papaya salad really caught my eyes.

An authentic way to make a raw green papaya salad is to use muller to grind the all the ingredients such as red chillies, lemon juices, fish sauce and tossed peanuts. Afterwards, the raw papaya slices, tomatoes , yardlong beans and the grinded mixture will then toast together with fish sauce and lime juice. Topping cooked vermicelli into the salad base is the noticeable part of the Som Tam.

The price of the dish is RM12 and it is supposed to be shared with others. However, I ate it alone with the take-away version thus the visual part wasn’t good. Even though this salad may not look appetizing, but there is no way of finding out what deliciousness is underneath without giving it a try.

The tartness from the dressing tossed with vermicelli resulting in an unexpected balance. The vermicelli neutralized the sour and spicy taste with creating a smooth texture in one bite. The slow-burn from the raw chilies was like paper cut through your finger. It became a love-hate relationship towards chilies. You will feel sense of disappointment without the chilies while having too much brings your mouth suffering.

It didn't look exquisite at the very beginning. However, the taste is still acceptable and the heat really kicks thing up a notch. I am sure there are better version to find out and I am looking forward to it in the future. After all, I found something isn't prevalent.

Yut Kee chicken chop

To be honest, I was aiming the roasted pork roll before heading to the shop. As predicted, they didn’t provide the dish on the day I went. This shop is really impressive as it also is shown in the Kuala Lumpur city guide map.

As a solo customer, it was easy for me to share table with others after 15 minutes waiting. I was given seat with a guy from US and he told me he has been a regular since they were in the old shop which is just at the corner of the shoplot. Since there was no roasted pork roll, he suggested me to have the Hainanese chicken chop which is just another signature dish for this shop.

A shop which can last for 90 years definitely has its real deal. Hainanese chicken chop differs from other chicken chop due to its sauce and also side dishes. Apparently, the chicken chop looks a bit sloppy. Egg breading method for chicken chop doesn't have a thick flour layer at the outer chicken chop. The sauce isn't very gluey, that is the reason they dare to let the chicken chop bathe in the sauce.

Due to the submerged chicken chop, it didn’t feel crispy that much. From another angle, I think that it could be the separateness of Hainanese chicken chop to others. Well, it is enough for the protagonist, here comes to his assistant. Deep fried potato wedges and mix beans as side dishes are great for fullness and counterbalance the taste of sauce. These two down-to-earth vegetables have come along with the Hainanese during the old time.

For me, this dish reminded me the remarkable creation of migration from one place to another. Thin layer of juicy chicken chop with the sweet and savory sauce is a perfect combination . I must say a RM 10.50 chicken chop in a near KLCC area with no service charge in bill can be found nowhere. In the end, I shall say that promoting this chicken chop and place would be a mistake as it will create a chance for even longer queueing time to taste it in the future.

Cendol SS 15

Having a shaved ice in a sweltered afternoon would be a great delight for whoever you are. Your tiredness and grumpiness can be faded out with the cool feeling when you enjoy a traditional dessert of Malaysia. Most of the time, you will see vendors who sell their cendol either at the roadside stall or a food bike. It is very common and authentic to see an uncle who has done a whole day measurement of cendol materials parks his food bike or truck under the shade of tree. Cendol becomes a requisite refresher for Malaysian and it is traditionally made by coconut milk, sugar syrup and green peas strips.

SS 15 cendol vendor isn't strange in Subang area. His truck is full of the cendol ingredients and sets aside of his stall. I have tried different condiment of cendol in Melaka, Kluang and Penang. but cendol with glutinous rice was my first time. In my memory, the saltiness and the gummy texture will not match with the sweet mouthfeel of cendol.

Surprisingly, the chewiness creates a great balance with the smoothness of green cendol strips and the bitable kidney beans. A longer mastication will be generated. The creamy coconut milk has moderated the sugar syrup plus the slightly salty flavor, they created a tempting gustation.

I am quite impressed by this RM 2.50 glutinous rice version cendol with homemade pandan green peas cendol strips. I am sure that I will pay a visit next time. By the way, enjoying the cendol while standing is part of the peculiarity over there.