Pusing Makan Time

Wooo....look at this piece of crispy roast pork skin...yum yum yum!!!



The full roasted pig...yummmmyy....!!

Inside view of the roasted pig....

Here's RM20 worth of Roasted Pork...to be shared between Wasabi, Shan, Hunny and I. However, I found the roast pork a bit too bland and not salty enough.

Bunny Learns at Jetfynn's Studio in Ipoh

Wasabi and Vixen wanted their passport photos taken for member and student card purposes and off we trotted to Jetfynn's Studio. Jetfynn is our acquaintance through the local photography forum shutterasia. We normally chat online but most of our friends have never met Jetfynn in real life before.


Jetfynn is currently lecturing at a college in Ipoh on top of his job as a full time photographer. He was kind enough to invite all of us into his studio for an inpromptu lesson in studio photography. He is also very professional in taking all photos as he is not those run of mill photographers who do not take decent photos. Jetfynn always captures poses at its best. Here's some of my shots.

Here is Wasabi posing...

Jetfynn is really an excellent photographer and his rates are affordable. Many couples and families look for him to take their photographs and he is very patient and motivational. Do give him a call if you are interested in getting any event photography done.

Bunny's Ipoh Makan Trip With Friends

Hunny took Bunny to Ipoh for a brief breakaway in early September. We were joined by friends from KL and PJ for a eating trip. We started off by having breakfast in Foh San. Foh San is famous for their fresh and tasty old school dimsum and was housed in a very old building (read Breakfast Day 2's entry) but they have shifted to their new premises this year and have lost its charm as well as modernized their menu...*sigh*...another heritage gone. Gone is another era of the old time feel where once we could see old timers bring their birds in cages to show off whilst having a cup of chinese tea and some dim sum.

I didn't take too many photos but you are welcomed to see another friend's blog on Foh San as he took the most pictures.

This is one of the modern dim sums which is made from bitter gourd and minced pork. I like it as it has a hint of bitterness paired with fatty saltiness. A some what healthy steamed dumpling.


The steamed fish balls. My Hunny said it tasted nice and fresh.

The Yam and Pork Deep Fried Dumpling (Wu Kok). Char Siu like pork encased in yam, battered and deep fried...not too oily and it's yummy.

The Char Siu Bao...fragrant with a mixture of fatty lean meat.

The Big Bao (Tai Bao) is often eaten as a meal of it's own due to its big size. You can smell the fragrance of the ingredients and chinese wine when it is served.

The interior....WOW!!! A hard boiled egg and marinated chicken meat and some preserved sausage cooked with chinese rice wine. I only ate the skin...not the filling...

Another view of the Big Bao.

Here is a full table shot of what we had.

All the enthusiatic photographers taking a shot of the dimsum.

The Dim Sum meal for 7 of us cost RM85. We were saving our tummies for more food.

Next up, we went to Ching Han Guan which i visited last year and they were busy making mooncakes. All the mooncakes are still handmade and not mass produced by machines like the other brands in the market. They are sold out on certain types everyday and hence need to make alot to cover the market demand.

Here you can see the sifu (skilled master) working non-stop flattening the dough, filling it and shaping it into little balls filled with the yam paste.

The balls are then pushed into the wooden block moulds to create the square mini mooncakes that will be baked.

6 pieces for RM8.80. Very nice and not too sweet. I love the yam paste filled mini mooncakes. Yummy!

Next up, we went to Kek Lok Tong to walk walk and shoot some photos. We then went to Loke Wee Koi and Kong Heng of which I left the photo taking to WaiSekMeow as he has not eaten at these places before. We had ice cream soda float and pang dai woon juice (Pennyworts/daun pegaga besar) and shared some Gai Geok Bao (Chicken feet skin wrapped with chicken liver and gizzard which is then roasted and marinated with a char siu like sauce)

Next up, Roger wanted to get his passport photo taken and off we trotted to Jetfynn's studio. Jetfynn is another photo member of shutterasia.com of whom we are of acquaintance with. I will blog about him in another entry.

After that, we drove about 60km from Kampar to Tg Tualang not knowing that it could have been accessible from Batu Gajah's way. Tg Tualang is famous for their freshwater prawns. We had 2 types of freshwater prawns and that cost us RM155 for that 2 dishes. Freshwater prawns in my opinion tastes best if cooked like Sang Har Meen (egg sauce noodle) style. Hunny don't fancy them as they lack the prawny taste that sea prawns have. Please read WaiSekMeow's blog for a full review.

After the prawns, we drove back to Kampar for their famous charcoal claypot chicken rice. When we reached there, my mood was spoilt by my Sales Manager who called to scold me for the absence of my Sales Promoter and that really marred my mood. I was so angry that I couldn't take any steady photos or even enjoy the claypot chicken rice. From now on, if I am on holiday, I will make it a point not to pick up my phone if it's work related. As usual, do read WSM for full review.

From what I have eaten, I felt it was nice because it had the nice charcoal heat taste but other than that...it tasted normal. My Hunny enjoyed the "Farn Jiu" (crispy rice pieces) that are usually found at the bottom of the claypot.

That concludes my Ipoh makan trip with friends and all that we ate came up to roughly RM48 per person. Some foods were hits and misses but it was the company that we enjoyed the most. I can hardly wait for the next trip. It was fun going out with this group :)

Bunny eats at Busy Corner, D'sara Jaya again

We were hungry after our movie in Tropicana City Shopping Mall but we didn't want to eat there. We weren't sure if Busy Corner at Damansara Jaya was open as we normally go there for dinner but we still swung by there to check. We were lucky that they were open for lunch.

We ordered the Prawn Claypot Rice (RM22) for 2 person serving. See those yummy big juicy prawns!! Well worth our RM22 although we wished the prawns could be fresher.



We also ordered their steamed soup and both of us had the peanut and lotus root soup. In the afternoon, it is not as nice as dinner time's soup as we felt it has not been steamed long enough. Hunny commented that the peanuts were not soft enough whereas I felt the soup was not too sweet enough compared with the last time we drank it at night. RM4.50

Altogether, our meal cost us RM31.50 because Hunny had a cup of Iced Chinese Tea.

Bunny's Stroopwafels Affair

My love for Stroopwafles began when my 3rd sis (Haruki's Mama) was always travelling to Europe for business and leisure trips and came back with a few rolls of these goodies. Stroopwafles originate from Nederlands and is a flat waffle sandwiched with a rich buttery spiced syrup.

The Dutch enjoys the Stroopwafles with their tea, coffee, ice cream, desserts or even on its own. My friend, sdg (a SQ air stewardess) managed to buy 3 rolls back for me during one of her flight routes. I really enjoyed them so much that now I import them in to so that I could continue to enjoy them.

Here's my friend enjoying her stroopwafle with a cup of delicious single bean original coffee from Coffee Ritual (at Section 14, PJ).

Firstly, take a piece of Stroopwafle out and place it over the cup of steaming black coffee. This is to let the syrup in between the sandwiched wafle heat up a little whilst absorbing the fragrant coffee steam.

Next up, you can now consume the stroopwafle with your hot coffee or tea. Make sure your coffee or tea is unsweetened or lightly sweetened as the stroopwafle is rather sweet on its own already. I normally like to tear my stroopwafle apart to see the gooey syrup come out...yummy!

I am currently bringing in more fresh stroopwafles and if you are interested in purchasing a roll or 2 or 3, please drop me a comment at this blog with your email and I will advise you on the pricing. The Stroopwafles are flown in using air freight as they have a short shelf life of 2 to 3 months in room temperature and up to 1 year in the freezer.

For Singaporeans, sdg can bring in some Stroopwafles if you want to but you gotto drop her an email at her website.

Bunny Eats at Onn Kei, Ipoh

Hunny brought Bunny down to Ipoh for a brief getaway in early September. We only arrived at night as I had to work on that day. As I have not eaten any of Ipoh's Chicken Rice / Hor Fun, Hunny brought me to Onn Kei (located at the corner diagonally across from the famous Lou Wong and no air cond restaurant).

We both had hor fun. The smooth flat rice noodles with just the right bite to it. KL cannot find these quality noodles. Hunny had soup version whereas I had dried version.



We had chicken for 2 person serving. The chicken was not fantastic as the meat was not as smooth as a Hainanese chicken should be. I miss my ss4 chicken rice...*weeps*

Wooo....so fat the beansprout...that's another thing you cannot find in KL...I was so surprised that there was no raw bean taste to the sprouts! The KL ones are long and skinny and had that yucky bean-ish taste to it. The ones here were sweet, fresh n crunchy. Yummy! No wonder my friend, Phoebe, refuses to eat beansprouts unless she is in Ipoh.

Wow...this one was yummy...chicken spare parts! My 1st time eating chicken intestines. I normally have the rubbery gizzard and the powdery liver. The intestines were slightly rubbery yet so tender...yummy!

I can't really remember how much this cost but I think it's around RM17 for 2 of us plus two cha suet (iced chinese tea).

My next visit to Ipoh, I wanna try the daytime chicken rice at the shop lots behind Loke Wee Koi. Their Gai Geok Pao (Chicken Feet Skin stuffed with liver and gizzard) tasted fantastic!