Friday, 13 December 2013
Been eating Foong Foong's colourful Ampang yong tau foo now for over ten years. Ate it often when I lived in Kuala Lumpur. Still eating here every time I am in KL. Yes, every time, even when I am here only for a day.
Foong Foong hasn't changed much, if at all, these past 10 years. Hey, the customers looked familiar and the boss recites orders over the PA system in the same voice :P
Forty years in the business, Foong Foong is pretty set in it's ways. Which is good as Foong Foong's regulars doesn't want this style and taste of Ampang yong tau foo to change. Old customers like me prefer it, this same old way.
Read why Foong Foong's Ampang yong tau foo is still unsurpassed, widely imitated but inimitable.
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Labels: Kuala Lumpur
Thursday, 12 December 2013
Nasi ayam penyet originally from Surabaya in Indonesia, has a firm following in Johor. Ayam penyet stalls and shops are found in many places in Johor Bahru.
Ayam penyet is made by marinating large chicken pieces, either the breast or leg in spices and herbs. The chicken pieces are cooked in a large pot, then left to air dry and cool. When an order is received, the pre-cooked chicken is fried briefly in hot oil.
The crispy fried chicken is strained of dripping hot oil and given a sharp whack with a mallet or the flat of a chopper before serving - hence the name ayam penyet, which means smashed, flattened chicken.
Personally, I like my ayam penyet to be crispy outside, while the inside is moist and sweet.
Others may prefer the crispiness to go deep into the flesh and the whole piece of chicken quite dry, almost like a keropok.
Traditionally, ayam penyet is served on a wooden plate with strips of greens like kacang botol, long beans, lettuce, cucumber with fried tempeh and tofu. Nowadays, plastic plates are sometimes used.
Ayam penyet is eaten with rice. Good rice is fresh tasting, firm yet moist and tender with fluffy grains that separate easily.
The accompanying sambal chili is often what makes or breaks an ayam penyet dish. The best sambals are those that are pounded using pestle and mortar (not blended in an electric blender). The best sambals use a variety of chili peppers with differing degrees of hot spiciness. Good sambals are pulpy, and have varying degrees of hot spiciness that feel like waves of pleasure on the taste buds as it is a blend of many types of chili.
Here are some ayam penyet stalls that I have tried and like. I am still on the search for more to taste and share.
Mama Zai Nasi Ayam (stall in BESTMART Nusa Bestari)
Address: Jalan Nusa Bestari 2 1/1 (off Jalan Sutara Danga)
Hours: 9:30am to 9:30pm (closed on Weds)
Banafee Café (not Banafee Village nearby which is run by the same owner)
Address: Jalan Datuk Abdullah Tahir (directly opposite New York Hotel)
Hours: 3:00pm to 3:00am
Address: 340, Jalan Balau 1 (off Jalan Tebrau), Taman Melodies, Johor Bahru
Hours: 10:00am to 3:00am
Click on the picture above to read about other popular nasi ayam penyet stalls and shops in Johor. I will adding to the list as I discover more good nasi ayam penyet.