Archive for February 2015

CLOUDY WITH A CHANCE OF ALI MEATBALL

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If you’ve clicked this post to see what I think of the meatballs from Ali Meatball in comparison to IKEA meatballs, you’re going to be disappointed. I’ve never been to IKEA and I’ve never tried those famed meatballs. So now that we’ve gotten that out of the way, I’ll simply be comparing this stalls meatball, to what a good meatball should be.

So what should a good meatball be? We’ll get to that in a minute or two.


Ali Meatball, a stall in Jalan Muhibah, to their own credit, is doing their part to quench the appetite of those who haven’t had the pleasure of trying meatballs in West Malaysia. Meatballs are apparently all the rage there since IKEA came in. For the most part, its location though remote has garnered a buzz for quite a while now. After being covered by Utusan Borneo and Utusan Sarawak, I just had to see what it was all about.


Their stall is located by a house which belongs to Abang Zhai, the owner of Ali Meatball. Yes, I’m as surprised as you are that his name wasn’t Ali. Zhai was inspired to open a meatball stall from seeing how popular it can be when done right like in West Malaysia. His background in the Food and Beverage industry was also what gave him that courage to do what he’s doing now.

If you guessed it, I tried the meatballs. Different variations of it to be honest, so let’s get cracking! You could try their set menu of Nacho Cheese, Meatballs and a drink for RM15 and Cheese Meatballs for RM14.


If anything, for what you pay, there are quite a number of balls. It’s just too bad that they are as “meh” as they look. The balls were not browned from a skillet which explains the dull consistent grey colour as they were deep fried. I don’t have a big problem with meatballs swimming in sauce, but the black pepper sauce that the balls were swimming in lacked any real flavour. What it did taste like was a combination of bottled black pepper sauce, sugar and some added parsley herbs.

The meatballs that I tasted were bland and overworked. It’s a rule of thumb that meatballs need to be seasoned. Period. That’s all I had to say about that, while the meatballs suffered from being overworked.
What I mean by overworked is when meat is mixed excessively to the point where it becomes pasty and tough. Instead, when mixed properly, the balls should have visible pieces of ground meat while not crumbling apart when put under the pressure of a fork.

Abang Zhai mentioned that he contracts someone to provide the meatballs for him, which is quite a shame. It is a shame because products that are not home-made will definitely not be given that special attention to detail to provide the product that you most desire for you and your patrons.



The Cheese Meatballs additionally were similar to the Black Pepper meatballs, with the added bonus of cheese. In terms of the cheese, it is quite clear from its stringiness that Mozzarella was used but from the taste of it, it seems that it was all that was used. 




Commercial Mozzarella can be bland which is why most recipes call for a mixture of a sharper sometimes sour cheese when mixed with Mozzarella. It is done so to cut through the richness of meatballs. Even if there was a mixture here, I can’t say that I have tasted it.



Aside from the meatballs, Nacho Cheese named Nacho’s Nachos served at RM7 is also part of what they offer here. Put simply, it is a plate of Nachos lying under what looks like bolognaise sauce topped with cheese. The sauce lacked any real flavour other than its sweetness while once again, the cheese proved to do nothing other than be stringy.

If anything, I wouldn’t say I’m dissatisfied. Rather, I’d use the word disappointed. I’m disappointed as this would have been a good opportunity for dishes like these to be more accessible to the Kuching public. It must be said that the staff is a group of friendly and honest guys but it’s a shame that with a little more work and attention to detail, this shop would be buzzing more than it already is right now. I don’t know when I’ll come back but I hope that when I do, I hope to find a better value for my Ringgit.

If ya’ll reading have recommendations for places to try remedy my meatball cravings, do leave a comment in the blog!

Ali Meatball is opened according to their Facebook Page at 2:00pm to 8:30pm.

Their location can be found below.

OODLES OF PORK NOODLES: MORGAN PORK SOUP NOODLES

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Passion and what we do with it is what I want to write about today. How would you shape your life when you find what you really want to do? That was a question Morgan was posed with when he first ate Pork Noodle Soup in KL which as he commented, is as common as Kolo Mee is to Kuching.  His answer was to drop his safe stable business and go learn it from the best Pork Noodle Soup cook he could find.


 It is coming on 2 years since Morgan has opened "Morgan Pork Soup", his stall in Home-Made Specialties, and even longer since he made round trips from here to KL to learn the trade. There have been a few modifications made to this bowl since then, but it’s hard to imagine how he can modify and perfect this bowl of noodles further.


Within that time, he has gained quite a popular following with multiple posts and pictures across Facebook which has resulted in him selling out on most days. It is no surprise, as this bowl of warm comfort-food noodles is what is best on a rainy day, which is coincidentally when Morgan mentions he sells the most Noodles.


You may order these with different kinds of noodles, but I opted for Kueh Tiaw which is flat rice noodles that in this case, are shorter in width than your average Kueh Tiaw. They are just as springy as they look and have a nice bite to them from being cooked perfectly. This is great because most can relate that the worst thing to have in your bowl of soup is soggy overcooked noodles.  

On the topic of soup, this broth is mildly sweet, and infused with evident savoury flavours of pork. As Morgan proudly noted, it is boiled for hours on end with pork bits and bones. With the way it tastes, I thoroughly believe him.


 It is then topped with salty and crunchy pork bits, although few, are a pleasant surprise every time you find yourself biting on one. The same goes with the crunchy and sour pickle bits. These two go hand in hand for a good balance of sour and salty.


The crowning jewels of the bowl are the "meat bomb" and the egg. The “meat bomb”, as my resident photographer Julian calls it, suits the name as it is not your conventional meat ball. Its shape makes for easier portioning to pick off what you need, when you need it. The way in which it is cooked, allows for it to be cooked faster and maintains moisture easier. It is seasoned with some salt and white pepper but it’s amazing what simple ingredients can make for a delicious condiment.



The egg is also perfectly cooked to suit a bowl like this. Though I usually prefer a runny egg, the jelly-like texture keeps it together preventing it from running through the whole broth. Morgan does this by pre-cooking the eggs separately to maintain consistency.

What you get from a bowl like this, is care for each element you’re partaking of, as there is an understanding that they all serve a role to play in creating it. Whatever it is you taste, is the way it’s made to be tasted. What that is, is passion and that passion is delicious.  

If you find yourself interested, you may patronize his stall from Mondays to Saturdays at 7:00am to 3:00pm at Home-Made Specialties which can be located with the map below.
To find out also if he is open, you may peruse his Facebook Account. Click HERE.




OODLES OF GREEN NOODLES, CHONG CHON CENTRAL PARK

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It’s the recipes of old that really get to you sometimes. It’s those recipes that you know like the back of your hand, simply because you’ve had them as a child and they have made your childhood both fond and tasty. For those blessed with a childhood such as this, you’d be inclined to share it with those around you. For those who chose that road, God bless you.

Its stories like the ones above that Chong Chon Cafe in Central Park shares. Born from the same legacy of those delicious puffs that I hope you've tried and read from here, this establishment named after his mother “Chong Chon”, injects that same passion and feeling of tender loving care into their food.



I’ve been coming here for years but due to a busy schedule, and working far away, I’ve rarely been back since. The last visit I can recall was with my lovely foodie of a girlfriend, Leanne and it was touching that he remembered our visits and noticed her absence. Honestly, I’m not surprised when she’s quite a beauty to behold.

Ridiculously Photogenic Noodle Guy
Before I get carried away with talking about her, there’s something special about having a relationship of sorts with the people making your food. It’s those relationships that make going out to eat all the better. It helps when the person making your food, makes absolutely delicious dishes.

It is important to note that you’re going to have a hard time ordering any drinks while you’re here especially at peak hour. You’re going to have to bring yourself to the drinks counter to save yourself some time and frustration instead of waiting for waiters that will never come.


I’m a fan of noodles if you haven’t noticed, and when noodles are home-made, it makes them all the better. Do not be deceived by the health benefits that Spinach brings though. This is definitely one of those meals that looks healthier than it really is.


In terms of aesthetics though, the colour pops right out of your bowl, and upon biting you’ll notice how well cooked they are as the springiness of good noodles is achieved. The Spinach formed into the noodles have a good dense texture to them, just in case you’re wondering what else the Spinach does for this dish.
image-1

 On these noodles, you’ll have a whole slew of things to try with them, but today I have ordered my go-to addition of Beef Stew while having the noodles dry. You have the option of having the broth in your bowl, but like all picky eaters I want to be the master of what I eat and how much I eat of it.



The beef is soft and juicy, and that flavour is achieved from having it cooked for hours on end. Those flavours are evident within the broth itself. It is elements like these that you’re certain have been given the right amount of care and supervision it deserves.

You also have the option of having some sweet plum sauce and fried shallots (Pronounced Sha-lots, as referenced by Colette) on the side. I'm not too sure what it's called exactly, but a friend Louisa calls them "The Extra Onion Thing". This is not a requirement, but it’ll be your loss considering you’ll be missing out on the sweet and savoury addition of this “sauce” if you don’t.


Something extra that was ordered was the roast chicken with the noodles. It’s definitely something lighter than beef and the chicken is well seasoned and roasted to tender juiciness. You may notice that the words tender, juicy and tasty are common adjectives with this place.

I hate using this term, but this is definitely a “must-try” for those looking for something different from the usual Kolo Mee most of us are accustomed to. It is the merging of simple elements, given the right time and care that makes delicious food taste the way they do. Noodles and meat have rarely ever tasted this good.

You can make your way down to Chong Chon noodles everyday from 7am to 2:30pm. For a rough location, you can find it behind the Third Mile Mcdonalds.


Prices can be found in the pictures provided. 

 I also post every Monday at around 8-9:00 pm Malaysian time. 





Eating with friends always make good food taste better. Here are some pictures taken by Julian of our food trip that day. Much sadness for not having John-Paul on our trip. Good luck on your exams tomorrow, buddy! God bless.




OLD KUCHING PART 2: TAKE A PUFF OF THIS, CHONG CHON BISCUIT MAKER

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*Khai Joo Lane - Google
Continuing where we left off in the previous post, today we at Urban Palate will be travelling through Khai Joo Lane, to visit Chong Chon which is part of our Old Kuching mini-series.


If you don’t know what I’m talking about, you may click HERE.

I can’t recall how exactly I found this place with a friend of mine, Joshua for the first time. What I do recall though, was an approximate location given to us by a priest who wanted us to find the best puffs in Kuching. Needless to say, by the grace of God and good instincts, we found the right one because these puffs are absolutely superb. ALL OF THEM are, by the way.

Located along the walkway of Khai Joo Lane, is Chong Chon. This elusive shop that has been open for about 40 years sells the best puffs you’ll find yourself eating in Kuching. It helps that its location is in the heart of the city, which makes bringing friends here relatively easy if you’re planning on exploring the city area by foot.
I was the only one it seems who wasn't ready for this picture. #muchseds
Arriving here at the right time can a bit tricky as only the Siew Pau’s are ready before 11am and everything else should be done by 1pm onwards. If you take your time though, like arrive say past 3pm you might not even have a chance to try any puffs at all as they run out quickly. Like, really quickly. People literally buy them in boxes.



If you’ve never tried these puffs, and by chance you arrive when they're all still ready, I’d suggest you to just try one of each. If I could liken the experience of having a bite of of these for the first time, I'd compare it to hearing classical music while watching the world spin in slow motion. 








While waiting for your puffs to be ready, feel free to speak to any one of the patrons as they’d be more than happy to share with you their rich history that spans from the 40 years they’ve been in business and the recipe they inherited from their mother who came from Taiwan. Fun fact, their mother is also the owner of the recipe for a certain “Chong Chon” at Third Mile that serves Home-Made Green Noodles. That though, is a story for another day.

You may proceed to either eat your puffs at home, or the café next door who will gladly allow you to sit there if you would kindly buy yourself a drink.

Before we start dissecting the puffs, I must add that ALL of the pastry skin has a strange ability to hold the filling while still being crumbly and buttery. If you haven't realized, this is a good thing. A very very good thing actually.

Curry Puff



If what you're used to when you're eating curry puffs is a ton of potato and a tiny spoonful of meat, you'll get your money's worth here as this is nothing like the aforementioned. Yes, you will notice some potato but you will also be able to get large chunks of meat with every bite. The flavour of curry is also very evident as the curry powder used is strong but not overpowering while carrying a mild kick of heat, which is still friendly for those who aren't fond of spicy foods.
Siew Pau





The Siew Pau if what I'm told is correct, is what people come here for. The filling is a mixture of a garlic like gravy which may be quite strong for some, but is delicious nonetheless while the pork inside is juicy and chunky.


The Yam Puffs here as shown above, are second to none as the skin as I've mentioned before is the right thickness so you don't get a large chunk of the pastry without meat as you bite into them for the first time. I don't like yam. But I LOVE them in this, as its addition provides for a soft mushy gravy that is quite similar to the Siew Pau, but very different in terms of milder flavours and softer textures.
Egg Tart
The crème de la crème of our journey on a personal note, belongs to the Egg Tarts here as the combination of the beautiful pastry that holds that thick creamy custard-like tart is simply divine. Make no mistake. There is nothing dry about this filling nor short of perfection in flavour. 



I cannot rave about this place enough, but should you be in the area or are feeling a bit peckish at the right time but do not want to spoil your tummy for a meal, I'd recommend Chong Chon biscuits for a quick bite and a lasting experience. 



Chong Chon, Khai Joo Lane is opened on the weekdays of Monday - Friday from 10:30am - approx 3:00pm or till they sell out.


You can contact them at 082-248621 if you have a big order to make for an event or party so that they may be able to prepare accordingly.


My friends have been complaining that I don't show a more personal side in terms of me showing myself in pictures, so here's a little treat. 

Major un-glam level 99


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