It's 'Spring'... Looks normal yet warm to be there!

Lack of ideas on where to head for dinner. Finally, we've decided E-Gate whereby there are huge selection of restaurants that we can headache on the food of the night.

Spring 春稻, what a warm name that has attracted my attention! Actually, it's the signboard with bunch of words and photos that have caught my eyes. Well, not a waste to try a new restaurant. Step into the restaurant, I'm really wanting to bring home the small white drawer with the fan on top. I like white color; the set of the table and fan is creating a contrast to the wooden cupboard behind, it is alike the elegant and ancient Europe's style of decoration.

At the center of the restaurant, there is a big blackboard written with the name of the restaurant 'Spring'. I like their concept of using white color as the background, include the ceiling; creating a comfortable and cozy ambient that people will love to spend time here. But, I'm wondering if they can re-arrange the tables as I'm there on the eve of public holiday and I find it being too packed.
Our starter for the night is the Fried 'Mantou' with Curry Chicken. 'Mantou' is made from flour and it can be either steamed or fried. Traditionally, Chinese will make 'Mantou' as field rations, to eat when they're on long journey. 'Mantou' is a type of carbohydrate that is nice to eat even on itself. Nothing much to be complaint about when the strong curry taste is completing the 'Mantou'. Anyway, I dislike the aroma of the herbs inside.

The main courses of the night are 'Assam Curry Fish', 'Clay pot Japanese Tofu in Shark Fin soup' and 'Lemon Sauce Fried Chicken'.

I'm in love with the 'Assam Curry Fish' for its spiciness and sourness. It's a clear soup, neither thick nor starchy yet the taste and aroma is strong. I do enjoy the moment when the thin slices of the 'bite-size' fish is melting in my mouth. Every spoon is a mouth-watering meat with the spicy 'Assam' soup.
A clay pot of tofu in shark fin soup in such restaurant, I bet your main concern will be the pricing, right? Well, it costs only RM12.90 and the portion is enough for 3pax. With some broccoli, carrot and tomato inside; this is definitely a choice of healthy pot.

Please don't highly expect the 'Lemon Sauce Fried Chicken'. To me, this is a tasteless chicken chop with a bitter lemon sauce that costs me RM9.90, expensive! Mom comments that the bitterness of the sauce is due to it's over-heated.

Talking on the part of vegetables, we've ordered the fresh 'Xiao Bai Cai 小白菜 in Soy Sauce'; just nice in the light soy sauce. We've also tried the 'Shitake mushroom in Butter Sauce', a nice appearance of the cute small mushrooms in a plate. Anyway, this dish is not to my taste as frying with butter is adding on the oiliness and make me feeling very full.

Last but not least, the dessert. We've chosen the 'White fungus with Apple' and 'Glutinous Rice Ball with Peanut'. White fungus is good for beauty, so it's always preferred by ladies. The glutinous rice balls are filled with black sesame paste and being served inside the peanut soup. Look, how full is the black sesame paste inside the thin glutinous rice... And, the warm filling is releasing a nice aroma of the black sesame. A little improvement to enhance the elasticity, if they can reduce the boiling time of the glutinous rice balls for another 2minutes. The most important is, the dessert here is not too sweet.

I'll recommend 'Spring' for family or friends' gathering because the portion of the food here is nice for sharing purpose and the price is not too expensive either. However, I'm wishing if they can further improve the arrangements inside the restaurant as it's kind of messy somehow. It will be nicer if the chef can refine the taste of few dishes, for customers' satisfaction.

Oh ya, if you're looking for healthy bread from 'Rainforest Bakery' that is located at Chulia Street, but concerning the lack of parking spaces there, you can buy the bread here.

Made in Malaysia, the Sweet & Juicy Grape...

Have you heard about Tasik Beris? It is located somewhere along the way from Sik to Pedu, being hidden among the nature of mountain and water. I never learn about the place till I witness myself the beautiful scenery by the lakeside. You must have been wondering that what can be found in this rural area... Here is the plantation farm of our Malaysian-grown grapes.

The Agricultural house that is covered with white net is being built up over a wide hectare of land, to grow the grapes inside a cool ambient that is equipped with sufficient water supply. Look, the color of the grapes is so interesting and appetizing. Every single grapes tastes so sweet, juicy and it's fresh. I really enjoy the crunchiness of the grapes inside my mouth.

According to the workers whom have plucked the ripe grapes, they will store it inside the refrigerator for at least 24hours before it is ready to be sold. This is because they've to keep the grapes in sufficient coldness, to prevent it from turning soft due to the hot weather. That is the reason why the refrigerator is being chained-up; to prevent customers from buying the just-plucked grapes.

I've always suspicion about growing good grapes in this hot country. Well, I'm wrong. Undoubtedly, this Malaysian grapes can compete the sweetness and juiciness of any imported ones.

This is Creative... Eat your porridge in Tomyam way!

Porridge, another main carbohydrate that is preferred especially by Chinese folks. But, it's also true that many people dislike this plain watery-type of rice. Creative comes into its way... I'm introducing the Tomyam porridge in Raja Uda, Butterworth.

Beside the 'Kwang Wah' Primary School along Raja Uda, there is a shop that is famous for its Tomyam porridge. I can't find any name or signboard of this shop but no worries, as you can warranty your guess by seeing the bunch of customers in front of the stall. Approaching 6pm, people will start to queue up with a small plate to pick their favorite ingredients and to drop order. The specialty here is: Firstly, you can choose your ingredients like fish balls, sausages, crab filaments, abalone slices, pig kidney, prawn, fried fish meat, fresh prawn mantis etc; Then, please pick your main course like 'Beehoon', yellow noodle, maggi or porridge; Lastly, either in plain or Tomyam soup.

Look at my bowl, this is my Tomyam porridge. Inside is my favourite prawn mantis, prawn, fried fish and egg. My boyboy has chosen to eat the Tomyam maggi with fried fish, fried 'wantan', fried vegetable balls... Ya, you don't hear me wrong, it's all fried ingredients as it's my boyboy's eating habit. Compared to any stalls, the Tomyam taste here is very thick, very 'powerful' with spiciness and sourness. To me, it's little bit too sweet but... When it's combined with the porridge, the sweetness is neutralized and leaving in your mouth, a very nice aroma and just-to-taste 'soft Tomyam rice' ;)

Another compliment is on the freshness of the ingredients here. Every single ingredients that you can find here, especially the seafood, has been preserved well to maintain the original freshness. I really praise the fresh prawn mantis, my most favourite. Oh ya... Don't forget to choose the fish meat slices that are fried till golden brown color. Even it seem to be little bit too dry from outside, but the thickness is just nice to maintain the tenderness of the fish meat.

I can warranty you with my words, you've to try out the Tomyam porridge here. This is a creative way to eat porridge that you shouldn't miss. By the way, the price is not expensive either. For your info, there are two chef here but sometimes, it can end up with an hour of waiting time. Be patient ya!

Typical Breakfast for 'Alor Setarian'... Is it too full for you?

It's been a long break that I don't update my blog already. Sorry if I've kept everyone waiting. Well, just changing to a new job and I'm just too tired after the work and coupled with the slow Internet connection; Haha... M I giving excuse ;)

Now, I'll introduce the typical breakfast that Alor Setar people are always favour in, it's called 'Cai Pu fish' or steamed fish with dried radish. The dried radish is fried till golden colour and with the added 'cili padi', it enhances the aroma and flavour by creating a perfect match of spiciness to the sweet dried radish. This fried mixture of dried radish with 'cili padi' is then poured on top of the pre-steamed fish. I hear the very little crispiness of the dried radish, the on-and-off bites of the 'cili padi' and the freshness of the fish itself, this is a nice breakfast.

I dislike this bitter gourd soup with pork rib as it tastes too bitter. The pork rib doesn't give any sweetness to the soup, it must have been either the pork rib is too little or the slow boiling time is too short. The fried 豆苗 'Dou Miao' or green bean sprout will be nicer if it's less oily. Anyway, my dad loves the plenty chopped garlics inside. We've ordered another famous vegetable dish here, that is called 'Fried Kangkong'. My family has tried 'fried Kangkong' in many places before and we love the one that they're serving here. The flour is not too thick and it's not too oily either. Do have a try on this crispy 'Kangkong'.
The 红烧豆腐 'Hong Shao Japanese Tofu' is a normal dish that you can find in any restaurant. Make it a supplement dish to add on some protein to your meal.
Don't be surprised if your Alor Setar friend brings you to this steamed fish as your breakfast. This is just one of our way to start an energetic day. Before I've forgotten, this famous 'Cai Pu fish' is available in 'JY Hoe Restaurant' in Taman Habsah.