Monday, April 4, 2016

Kitchen Stories To Share

SUNDAY COME LUNCH, WE WENT TO TAMAN JOHOR JAYA which was around thirty minutes away from where we stayed.  I have eaten once before in that shop but I heard that they have changed owners.  Yes, even the name has changed, now it is called Kitchen Stories.... what an interesting name.  I suppose each of the dish has its story to tell and I wonder what the chef has to say about them in the kitchen.  hehehee...

 I was told that this place is famous for their porridge, Teochiw porridge to be exact.  But I being a Teochew, I had not eaten porridge like this before.  My kind of porridge is plain and has to go with condiments.  This porridge sold here is like boiled rice with soup...
The rice soaked with Pomfret...
A closer look at the treasures beneath...
And to go with the porridge, we ordered these dishes...
Fried bitter gourd with eggs...
Stewed Kam Cham ...
Not sure what this is called in English... 
Stewed Pork Knuckles...
I like the sauce.. kind of sweet... and sour....
But I did not taste this... I prefer them "not fried"...
Young spinach I love... 
Yellow chicken... 
Steamed... I like...
Silky smooth steamed eggs with minced meat...
There were another two more dishes... 
Fried beancurd and spring roll..
By the time they came out, I was busy eating and had no time for photo taking...
The total cost came to around RM200 for the 8 of us.


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17 comments:

  1. PHApril 4, 2016 at 6:30 PM

    Very nice food! My two favorites would be the steamed chicken and stewed pork knuckles!

    ReplyDelete
  2. munApril 4, 2016 at 11:30 PM

    Good food again! Kam cham in English is called golden needles or lily buds.

    ReplyDelete
    Replies
    1. ReanaclaireApril 5, 2016 at 10:55 AM

      Hey Mun, thank you... you are always our educator here!

      Delete
    2. munApril 5, 2016 at 6:36 PM

      You are welcome! I bzbdy only! Hahaha!

      Delete
  3. HayleyApril 4, 2016 at 11:54 PM

    I love the kam cham!! Long time no eat jo.

    ReplyDelete
  4. suituapuiApril 5, 2016 at 6:30 AM

    Corn-fed chicken, so very much nicer than the regular ones but rumour has it that some sellers here use kunyit to get the yellow colour, so terrible those business people!!! Excuse me, gotta go out now - to the market, to get one pork leg. No prize for guessing what we're having at home today. Hehehehehe!!!

    ReplyDelete
  5. Rose worldApril 5, 2016 at 6:57 AM

    Yum yum.

    My idea of Teochew porridge is plain porridge with condiments at side. The fish porridge looked good.

    I used to eat a lot of fish porridge as kid. But as grown up, I prefer pork or chicken porridge. Hehe

    ReplyDelete
    Replies
    1. ReanaclaireApril 5, 2016 at 10:53 AM

      Me too, I used to do fish porridge for my kids, more healthy.. but the smell can be strong if it is cold...

      Delete
  6. Princess RibbonApril 5, 2016 at 8:35 AM

    All the food look so so good, especially that pork knuckles, chicken feet, chicken and steamed egg.. Hou hou soong !!

    ReplyDelete
  7. CL (RealGunners)April 5, 2016 at 11:20 AM

    Kam Cham = Enoki mushroom lah. But the ones in your picture, looks like quite thick...

    Chef tell story in the kitchen? Usually chefs only scold and swear in the kitchen one. Maybe he went "This f**king spinach dish, that f**ker sifu of mine taught me one. He was an a**hole I tell you, he train me until I almost die..."

    ReplyDelete
    Replies
    1. munApril 5, 2016 at 6:38 PM

      Kam Cham mushrooms are enoki mushrooms. These are not mushrooms. These are real kam cham - dried lily buds or golden needles.

      Delete
  8. Irene TanApril 5, 2016 at 3:25 PM

    All looks so good. The Teochew porridge looks like rice, jit liap jit liap......not like the normal porridge we cook. My late MIL like to stuff kam cham in the duck stomach when she pak lor ark. Yummy to eat with porridge.

    ReplyDelete
  9. Somewhere in SingaporeApril 5, 2016 at 4:57 PM

    Everything i like except bitter gourd and chicken feet...

    ReplyDelete

Thank you, readers!

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