A little bit of tib-bits don’t hurt anyone…. Here we have our breakfast and tea time snack. We opened up a can of smoked oysters and sliced up our French loaf bought from Atria’s supermarket. We toasted the French loaf slices and buttered them and shoved them into our little toaster over (compliments of Richard & Sharmaine.. thanks guys). Once nicely yellowed, we took it out and spreaded the smoked oysters onto the slices… added salt, pepper, a little lemon and some tobasco sauce….. yummy!
Meal dated: 19 October 2008
October 27th, 2008
First main course dish to come out of our Changkat View kitchen would be our special Spaghetti Bolognaise (with Lamb meet). Oh yes, we bought the wrong kind of meat from Cold Storage but the taste was still just as good as beef. We also prepared some Fresh Salads and Sautee Mushrooms to accompany our Spaghetti. Needless to say, we were stuffed to the brim. That’s quite a bit of food for just the two of us. The home made vinegarette dressing prepared by May Lee ensured we finished all the salad.
Meal dated: 11 October 2008
October 27th, 2008
Banting’s Infamous Beggar’s Chicken
Ever thought why Beggar’s Chicken is so sought after? Try it for yourself, and you’d soon know why! It is worth the drive to Banting (Bukit Jugra), at least once in your lifetime!
Just a word of caution NO RESERVATIONS means NO TABLE and NO FOOD!!! Walk-in customers are not entertained… Restaurant capacity = Approx 80 pax.
So, please call +603-3120 2515 for reservations, at least one (1) day in advance… (Pssst payment by CASH only!)
Opening hours are from 1.00 to 4.00 pm and 6.00 to 8.00 pm.
How is Beggar’s Chicken is cooked?
- Marinate the chicken in lots of Chinese herbs and seasoning
- Wrap chicken with silver foil and grease paper (those that we use for baking cakes)
- Cover the package with mud and few layers of brown paper
- Place the package in underneath layers of soil in the ground, with glowing ashes all done in a special hut (see pix below)
- Wait for 3 - 4 hours
- Break away the mud
- Tear off the brown paper and silver foil
- Ready to eat!!! Yum yum
NB. Prices listed here might not be accurate as they are subject to change
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| Beggar’s Chicken |
Beggar’s Pork Leg |
Glutinous Rice |
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| Longevity Soup |
Fish Cake |
How to get to Banting’s Beggar’s Chicken
Approximately 70 km from KL city centre (Traveling time = Averaging 100 mins)
- Take the LDP
- Exit at Sunway toll
- Keep left and follow Pulau Indah sign (2nd left) and you will enter Kesas Highway
- Go straight and you will pass 2 tolls
- Follow the sign that says Banting turn left here
- Go straight until you reach Banting town
- Follow the map below
Address: Bukit Jugra (Permatang Pasir), 42700 Banting, Selangor
Origins of Beggar’s Chicken (http://www.louwailou.com.cn/english/chick.asp)
People trace to the source of Hangzhou’s “Beggar’s Chicken” and find a story.
It happened long long ago. The federal dynasty imposed heavy tax on civilians, and people were deprived of everything. Family broken up, they strayed everywhere as beggars. One day, a beggar was floating in Changsu of Jiangsu Province, cold and hungry. Little by little, he couldn’t stand up and fainted. His fellow sufferers were trying to save him. They collected wood and burned it to warm him up. One fellow sufferer took out the only remained chicken and prepared to cook for him. But without any tools to cooking, they were very worried. Suddenly, one of them got an idea. He suggested wrapping up the chicken with slush, and putting the mud pie into fire to bake. They continuously collected wood and baked mud pie. Finally, when the chicken was fully cooked, they began to knock open mud. To everyone’s surprise, the feather was also falling off with mud, and the chicken smelled very nice. The aroma attracted all neighbors around. They came and couldn’t stop praising the unique cooking style and the unique taste.
Later, Louwailou absorbs this cooking experience and makes some improvement. They takes “Yue Chicken”, Shaoxing’s Wine and the lotus leaf in West Lake as the material. First, they kill a fresh “Yue Chicken” and clean it, add all kinds of spices, stuff condiment in chicken’s stomach, then bind it with West Lake lotus leaf, wrap it with a kind of mixture made by Shaoxing wine, salt water and mud from wine jar, finally bake it in steady fire for three to four hours. The mud pile is opened in front of guests. Because the chicken is cooked in a sealed envelope, the original taste is perfectly kept, and with the flavor of wine penetrating into chicken, you will feel a fragrance coming when opening the mud. Thus this dish is full of not only nutrition but also sentiment. That’s why when tourists come to Hangzhou, they all want to taste this traditional and famous dish.
January 8th, 2008
