Browsing Category: "Chicken"

Fried Chicken Rice in Segambut, Kuala Lumpur

Chicken, Chinese, Food review June 4th, 2007

I am back at work after a couple of days’ leave attending a Church Camp. I was in Court this morning and will have to be back there again after lunch, so I’ll have to put up a quickie post. Whilst I have one new recipe to share, I don’t have enough time to get it up today. So, I’ll take you on a journey to Segambut, Kuala Lumpur for an excellent fried chicken rice. No, the rice is not fried. The chicken is. This is again, a review which I previously did in my personal blog and I hope you’ll start drooling when you read on. Get your tissues ready!


What can be so interesting about some Fried Chicken Rice that is drawing the crowds? How can the business be so good that the proprietor can afford to only sell the Fried Chicken Rice on Mondays, Wednesdays and Saturdays? Have a look at the crowd and taste the fried chicken for all your questions answered.

Fried Chicken Rice at Segambut

Take a drive to the Segambut roundabout and head towards the direction of Total Office and GBH on your left. You will see a traffic light in front of you. Take a right turn and you shall see a well-known restaurant on your left called Yu Ai (which sells the famous Segambut Tom Yam Noodles). Take a right turn into Persiaran Segambut Tengah 1. This Fried Chicken Rice stall is upon the first right hand turn. If you are lost, just ask any of the people in the vicinity.

Lady at the Stall

I did not name the stall because the stall has no name. When I asked the proprietor about it, he just mentioned “Under the Big Tree”. Thank you very much! That was very helpful. Anyway, where good food is concerned, the name is not important. Foodlovers will find you in any event.

So good you can even eat it on its own

So, we (3 of us) had a plate of rice each. The rice, which is very fragrant and fluffy, was probably cooked in chicken stock with plenty of garlic, shallots and pandan leaves. Borrowing what Gardenia said “You can even eat it on its own!”. Quite a generous portion is given but don’t worry. You will finish it in no time.

Give me more!!!

The highlight here is of course, the Fried Chicken which has made this stall so famous in the Klang Valley and now, worldwide thanks to the Internet. The Fried Chicken is very crispy on the outside. I would call it fried to perfection and would love to learn that skill one day. It must have to do with the skill of the person frying the chicken to have the skin fried till crisp (but not oily) whilst the meat is thoroughly cooked and retaining its tenderness and juice. The marinade is a closely guarded secret which renders the chicken really tasty. Most tables we see have extra servings of rice and chicken which is a testimony of how good it really is. The chilli sauce has a generous amount of garlic and compliments the Fried Chicken Rice really well. Unfortunately, the picture did not turn out well as I was getting impatient to sink my teeth into the rice whilst clicking away.

The Fried Chicken Rice is sold at RM3.20 for drumstick / thigh with rice. For a whole leg (drumstick + thigh), that will cost RM5.00. Not overly expensive considering that the chicken portion is quite big (unlike KFC).

Give it a try. Do remember that it is only sold on Mondays, Wednesdays and Saturdays from 10.30am till after lunch. Be early to get a seat or drool while you stand and wait for your turn.



Technorati Tags : Review , Malaysian Food , Chicken Rice , Gourmet

Mee Suah Kueh

Breakfast, Chicken, Chinese, Dinner, Egg, Lunch, Noodles, Snacks January 26th, 2007

mee suah kueh


Mee Suah Kueh is my wife’s recipe. In fact, many have not heard let alone seen this “cake” which is made using Mee Suah. The mee suah used in this recipe is the one manufactured in Muar, Johor which comes in little packets with red banner. There are about 4 pieces of mee suah in each packet.


This recipe comes in 3 stages. Firstly, to cook the mee suah in a wok, followed by quick steaming and then, cooling it overnight before frying it the next day. Despite the complexity it sounds, it is actually very simple to cook.

mee suah kueh pan


It is great for tea time and can also be eaten with rice. Dip it into chilli sauce for added oomph!

This is my wife’s recipe for Mee Suah Kueh


  • 2 packets mee suah (8 pieces)
  • 50 to 100 grammes lean pork / chicken meat (chopped roughly)
  • 50 to 100 grammes prawns (chopped roughly)
  • 1 whole bulb garlic (chopped finely)
  • spring onions (chopped)
  • 2 tablespoons palm oil
  • 2 soup bowls of hot water


  • 2 teaspoons of salt
  • 1/4 teaspoon white pepper powder


Heat oil in wok and fry garlic till beginning to brown. Add meat and continue to stir fry till meat changed colour. Next, add prawns and stir well for 15 seconds.

Add water and bring to boil. Add mee suah and stir well to evenly coat with other ingredients. Sprinkle the spring onions at this stage.

Add more water to just cover the mee suah so that it cooks in a thick and sticky soup (not runny). Once the mee suah is evenly coated, remove onto a stainless steel plate or pan.

Steam it for 3 minutes. Allow to cool overnight.

Cut into squares, dip into beaten egg and deep fry till golden brown. Remove and place onto kitchen napkin to absorb excess oil prior to serving.

Technorati Tags: Recipe, Cake, Mee Suah, Chinese, Asian

Bovril Chicken

Chicken, Chinese, Dinner, Lunch January 8th, 2007

Bovril Chicken

Marmite Chicken is probably more famous than Bovril Chicken. But since I only have Bovril at home, Bovril Chicken it shall be then. It is also my very first try and I am quite pleased with how it turned out.

Fried Chicken

There are two steps in this recipe. The first step is to fry the chicken and the second is to cook the bovril sauce before coating the chicken with it prior to serving. You will need to have fast hands with cooking the sauce because the sauce can dry out pretty fast. However, if you add too much water (to prevent drying out), it would be too runny and not as nice. Anyway, don’t let that fear you into trying this dish. It’s actually an experiment on my part and it works!

This is my recipe for Bovril Chicken


  • 6 chicken supremes (the tender piece of the chicken breast, cut into cubes)
  • 1 large onion (quartered)
  • 5 cloves garlic (chopped finely)
  • about 30 to 50 ml warm water
  • Oil for deep frying

Marinade for chicken

  • 2 teaspoons light soya sauce
  • 1 1/2 teaspoons chinese cooking wine
  • a couple of dashes of white pepper powder
  • 1/2 teaspoon of worcestershire sauce
  • 1/2 teaspoon of oyster sauce
  • 1 teaspoon corn flour


  • 2 heaped teaspoons of bovril
  • salt to taste
  • 1 teaspoon sugar or to taste


Marinade chicken for 30 minutes or longer and deep fry till golden brown. Set aside.

Leave approximately 2 tablespoons of cooking oil in wok and saute garlic and onions till fragrant. Add seasoning and water and bring to boil. Return fried chicken pieces to wok and stir well to coat the sauce over the chicken.

Remove and serve hot with rice.

Claypot Chicken with Bitter Gourd

Chicken, Dinner, Lunch, Vegetable December 26th, 2006

Claypot Chicken with Bitter Gourd

This is my mother’s recipe. I’ve never acquired the taste for bitter gourd all these years though I know it is packed with nutrients and goodness. I am informed that this dish – Chicken with Bitter Gourd is a favourite amongst many who like bitter gourd. I am also informed that the bigger and older the bitter gourd, the less bitter it is.

So, I thought why not I post it up here on this blog for those who like to eat chicken with bitter gourd but do not know how to cook it. My mum used the claypot to retain the warmth of the dish as well as to ensure that the chicken and bitter gourd continue to simmer slowly though it has been removed from the cooker. If you don’t have a claypot, it doesn’t really matter. Just serve it on a plate.

This is my mother’s recipe for Claypot Chicken with Bitter Gourd.


  • 1 large bitter gourd (wash, remove seeds, cut halved across the bitter gourd and then, cut to chunk bite sizes)
  • 2 whole chicken legs (remove skin and cut to chunky bite sizes. You can keep the skin if you don’t mind the dish slightly oily)
  • 5 pieces dried chinese mushrooms (pre-soaked till soft and cut to two with stems discarded)
  • 1 1/2 tablespoons tau cheo
  • 4 cloves garlic (chopped)
  • 2 tablespoons cooking oil (preferably palm oil)
  • 1 cup warm water


  • 1 1/2 teaspoons dark soya sauce
  • Salt to taste
  • a pinch of sugar


Heat oil in wok and stir-fry garlic and tau cheo for 30 seconds. Add chinese mushrooms, chicken and bitter gourd and continue stir-frying till outer layer of chicken meat is cooked.

Add seasoning and water enough to cover the ingredients. Bring to boil. Meanwhile, if you have a claypot, heat it up whilst waiting for the gravy to boil in the wok.

Once the gravy is boiling, transfer contents into claypot and simmer for 15 minutes on medium heat till gravy reduced to your liking. If you do not have a claypot, simmer likewise.

Serve hot with white rice.

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