CRIZ BON APPETITE

If you are around town area, you can consider taking your breakfast, brunch, or lunch at Kafetaria Eng Loh. This is the best place so far that has a good variety of food for you to savor. In fact, every single stall provides the best food around the town area. You have the Malay food stall which serves great not-so-spicy dishes, the Koay Teow Th’ng stall, the Hong Kong style Wan Than Mee stall which serves more than 15 different types of combinations and noodles, the Chicken Rice stall with crispy, juicy and succulent roast pork and chicken, the Hokkien Mee stall with whole spicy prawns and pork ribs, and the Fried Koay Teow stall which serves the delicacy on a banana leave.

If you think that these are too heavy for your breakfast, you can always order from the boss some Plain Toasts with butter and Coconut Jam (Kaya), French Toasts, American Breakfast sets, Mash Potatoes or even their most ordered, Peanut Butter Toast sprinkled with chopped roasted peanuts. You might even want to try out their thick creamy Penang White Coffee.

In case you are wondering how to get to this place, it is situated along one of the road along the busy banking area, Beach Street (Lebuh Pantai). As Church Street is a one way road, all you need to do is to go into the road and drive about 200m. You can see a green building on your right at the junction. You sure won’t miss it. Do enjoy your trip there.

It has been awhile since I posted up a recipe to share with my readers. Last Saturday, I have decided to cook something healthy and less oil for lunch. I cooked Hainanese Chicken Rice. Here is my recipe:

INGREDIENTS:
1 medium chicken (3-4kg) (wash with salt and get rid of the intestines)
1 stalk Chinese parsley/cilantro (chopped about 2” in length)
7 stalks spring onions
4” old ginger (slightly crushed)
2 cups fragrance/plain rice
5 tablespoon sesame oil
some soy sauce
3 teaspoon salt
6 cups chicken stock (boil 6-8 chicken bones with 8 cups water)

RICE:
1. Wash rice until clean. Drain excess water until dry.
2. Heat up the wok. Put in 4 tablespoon sesame oil and add in 2” of crushed ginger. Stir until you get a fragrant smell.
3. Add rice and stir for about 10 minutes on medium high and transfer everything into a rice cooker.
4. Pour about 3 cups of chicken stock. Add in 3 stalks of whole spring onions and cook.
5. Stir the rice a little when it starts boiling. Mix in salt and/or soy sauce to taste.
6. Add some chicken stock if it is too dry.

CHICKEN:
1. Cook 4 cups of water and 3 cups of chicken stock into a tall pot on high until boil.
2. Add in 2” of crushed ginger and 3 whole stalks of spring onions into pot.
3. Add in 2 teaspoon of salt.
4. Put in the chicken and cook on medium high. Cover the pot partially. Lower the fire if necessary as the chicken should be cooked slowly.
5. Turn chicken once in a while to ensure it is properly cooked.
6. Cook about 45 minutes.
7. Drain the chicken. Pour one tablespoon sesame oil. Rub evenly all over the cooked chicken while hot, followed with some soy sauce.
8. Cut chicken into preferred sizes.
9. Garnish with some chopped Chinese parsley and spring onions.
10. Served with hot rice and garlic chilly sauce.

(Serves: 3-4)

Note: For those who do not wish to have rice, you can use wholemeal breads or buns instead. You can slice the chicken into small cubes. Mix in some mayonnaise, pepper, herbs and a pinch of salt. Put in some chopped lettuce and sliced tomatoes. Tada…you have your healthy chicken sandwich.