'Lok Lok', shall I call it as Steamboat on Bamboo Stick?

'Lok Lok' is just alike a type of steamboat, except the variety types of ingredients are cooked in boiling water on bamboo sticks and to be dipped in different kinds of sauces instead of to be eaten with soup. Alternatively, the food on bamboo sticks is nice to be deep-fried as well.

'New Corner Lok Lok'天天新乐乐 is located at the end corner of Chai Leng Park food street. There's a variety of ingredients for your choices; range from sausages, fish balls, crab filaments, till vegetables, mushrooms and even seafood. You can find cuttle fish, clam, octopus and sometimes mantis prawn here and they're all well preserved in a very fresh condition. The most specialty that I like the Lok Lok here is on the different types of sauces. Six... they've 6 sauces that you can dip in; the sweet dark sauce, the mild spicy sambal chili, the chopped onions and lemongrass in sweet and sour sauce, the hot cili padi, the salty shrimp paste and the popular satay sauce. Irregardless if you like sweet, spicy or salty, they've all the flavours to fulfill your appetite.

I always like to get ready my favourite ingredients while waiting for the water to boil. To my Boyboy whom is a fried food lover, he'll never miss to pick some ingredients for frying. The one important observation that I like about the fried Lok Lok here is they're not so oily as other stalls whereby the owner will ensure the excessive oil is dripped on the oil-absorbing paper.

Ooppss... another point before I forget; if you're unsure the sauce to choose from, you can always ask the boss to mix it for you. I don't know the exact portion of each sauces, but it tastes special when they're all mixed together. It's another wonderful journey for your tongue ;)

There's a wide selection of food stalls that you can find at Chai Leng Park food street. I personally like this Lok Lok stall for their fresh ingredients and sauces.

'Lorong Selamat', I bet you know the most famous hawker food here...

'Lorong Selamat', it has always been well-known for the local Penang hawker food; 'Char Koay Teow' and 'Ice Kacang'. Char Koay Teow is a type of flat, white rice noodle that we'll fry with prawns, bean sprouts, clams and sometimes addition of sausages, then with dark soy sauce, chili paste and salt as seasoning. People like this local food for its delicious taste; dark soy sauce to create the aroma and sweetness, chili paste for a little spiciness, salt to compliment the sweetness and also the rich ingredients in a small plate of dish. Char Koay Teow is normally non-halal as pork oil is commonly being used to enhance the aroma.

Char Koay Teow is kind of heat food, so what you've always liked for the cooling? Coming into my mind is the Ice Kacang or we used to call it as ABC. I don't exactly know the reason behind of the name as ABC, but to my understanding, it means the mixture of vary ingredients or whatever ingredients that you like or you can find; in a bowl of machined ice. Usually, we've red beans, corns and jelly underneath the ice, before pouring in the red and black syrups. Nowadays, people like to add in one-scoop of ice cream on top and lastly, the not to be missed is the condensed milk. Overall, the Ice Kacang is a sweet dessert that is nice for hot days.

I do like the Char Koay Teow in Lorong Selamat as the owner is so generous with the prawns. The price is not cheap at RM7.50 per plate but it's worthwhile for me whom like rich ingredients in my plate. Besides, they Koay Teow is fried with enough heat whereby the aroma is released and the taste is enhanced to its optimum. If talking about the Ice Kacang, I'll admit that I'm shocked by the RM3.00 per bowl. Is this a common price nowadays? The Ice Kacang here is kind of normal, that you can find the similar taste anywhere. However, the restaurant is always full with customers... An Ice Kacang after the Char Koay Teow; always a perfect matching.

If you're searching for simple hawker food, do have a try at Lorong Selamat. It's a strategic place to find varies local Penang food here.

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Curry Puff or I always call it as 'Karipap'

When you drive along the Raja Uda, suddenly you maybe attracted by a few big karipap along the roadside. Surprise? This is the idea of the owner of the 'Karipap Jeti Lama' in attracting the customers, especially those whom are driving or riding. The big Karipap is made from sponge, it's just alike a big Karipap-shaped of pillow.

'Karipap' is also being known as curry puff. As its name, the curry ingredients that can vary from potatoes, sardines, chicken or to vegetables are then being wrapped inside the flour dough; before frying it in hot oil till golden color.

What is so special about 'Karipap Jeti Lama'? The size...

The stall is only selling the Karipap with Chicken or Sardine ingredients only and each will cost RM1. First thought that you may think the price is expensive, but the karipap is bigger than the normal one that you can buy from any other stalls outside. The karipap here is not the crispy type, but it's more known for the thin flour dough and the richful of curry ingredients inside. I've chosen my favourite chicken karipap or we called it 'Ayam' in Malay; every single bites is a mouthful potatoes and chicken cubes and I've to admit that the RM1 is not wasted as I do feel full. If to comment on the taste, I personally like the potatoes as they're soft and mix well with the chicken cubes. But, the curry taste is not very strong whereby I think it maybe better if the aroma of the curry is more appealing, to stimulate my appetite.

If you're looking for some afternoon snacks while you're driving along the Raja Uda road, do drop by at the 'Jeti Lama Karipap' stall. It's the place, as long as you find the big, yellow karipap...

A salute to my Mom's new creation, the homemade Potato Cake

Purple and yellow, guess what are these? Are you stunned by the bright color? Dare for a try ;)

This is my mom's homemade potato cake. The color is naturally from the potato itself, without any artificial colorings or preservatives. Firstly, the purple and yellow potatoes that the skins have been peeled-off are steamed, to soften the potatoes before pressing into mashed potatoes. Then, the mashed potatoes are mixed with the correct portion of coconut milk and some salt as the seasoning before pouring it into the steaming mold. The last step is to cook the mixture of potatoes on a steaming pot.

For the detailed recipe, have to refer to my mom then ;)

I like the potato cake a lot; for its chewiness and the natural sweetness of potatoes. The addition of coconut milk does enhance the aroma of the potatoes.

Who's Bryan; Your place for Coffee & Cuisine

Who's Bryan... This is a restaurant in Raja Uda that they serve coffee and cuisine. The restaurant is named upon the owner; to give a deep impression to draw people's attention and to attract new customers.

Who's Bryan is an open-concept restaurant whereby the doors are actually 'opened' or more accurate to claim as they don't have doors. Black, white and orange are used as the theme colors; creating a bright and clear contrast inside the restaurant. This is a modern style of dining area, surrounded with the see-through glass. I'm attracted by such combinations of colors and materials to enhance the space visually and to create a relaxing corner to laze around. However, just a small advice that the restaurant maybe a little bit 'warmer' during afternoon time due to this open-concept.

Who's Bryan offers you with the seats inside the restaurant, outside area along the corridor or there is also a closed corner that suits for a small gathering or private chat. I love the concept of the closed corner, especially the curtain; as it's so much suitable to plan a 'ladies' private chat' to talk bad about the guys ;)

No doubt that we've to try their coffee-based drinks and we've chosen a cappuccino and a brew coffee. Personally, I think that the cappuccino is too milky as the taste of milk is too strong and covers the aroma of the coffee while the brew coffee doesn't really smell fantastic when the coffee seeds seem to be over-boiled.

Our starter is a mixed forest mushroom soup. I'm first attracted by the wonderful dark, black color of the soup as the thought of 'are they using black buttom mushroom?' start to wander in my mind. The first spoon tastes weird as the chef seems to have used some herbs to create a 'special' taste to the mushroom soup but this is definitely a not to be missed order as every spoon is rich of the chopped mushroom. The soup is smooth and yet not too creamy, especially with the fried bread cubes to add on a little crispiness.

Come to the main course, we're recommended with the Who's Crumbly Chicken; the chicken meat is coated with corn flakes before it's fried till golden crispy, then with the drips of mushroom sauce on top and being completed with the side dishes of french fries, coleslaw and fresh vegetable. The cornflakes are not only for crispiness but also maintaining the juiciness and tenderness of the chicken. Will it be tastier if the cornflakes are mashed into smaller pieces? For an easy cut during dining and to enhance the aroma of the cornflakes. The just-to-taste sauce matches nicely with the chicken and you'll find some mushroom pieces in it. I've ordered a Cheese Baked Bolognese Spaghetti. This is in fact a red sauce chicken spaghetti with additional cheese toppings to be pre-baked before serving. The cheese is an extra bonus to add on a nice aroma and to compliment the sourness of the tomato sauce. Every spoon is a mouthful tiny chopped chicken meat and tomato cubes.

Lastly, a sweet dessert to fulfill my desire. The thick chocolate powder on top of the Tiramisu has indeed balanced up the sweetness of the cake and cream. It's a nice cake to go with your coffee but not the most delicious Tiramisu to expect for.

Who's Bryan does provide an excellent service with a variety of averagely good food that you can perhaps consider here for your next gathering...

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