Kedai Makanan Seremban @ Seremban

Since all my trip photos were taken from my friend's camera, i have no choice but to skip blogging about my awesome trip first until my friend had forwarded the photos to me. So now, i will blog about the next day instead. On our way home from Port Dickson, we stopped by Seremban for some yummy crabby dinner. This restaurant is very famous for its BBQ crabs. But apparently, it is only the crabby dishes that pleases my peculiar taste buds.

BBQ Crabs @ RM50/ kg
Rating: 4/5
The sticky sauce tasted something like marmite but not exactly. It has a little of sweetness and saltiness, both at the same time. Yumm..

Kam Heong Crabs @ RM50/ kg
Rating: 4/5
Very fragrant dish! And spicy too! Love it!

Fried Baby Kailan Vegetables
Rating: 4/5

Salted Egg Squid
Rating: 2/5
The squids were soggy instead of crispy and taste was bland.

Fried Meehoon with Lala Clams
Rating: 1/5
The worst fried meehoon i've ever tried! Total dissapointment - tasteless!

Specially Made Sauce
My friend like this sauce but for me, it's only all right.

Seremban Food Restaurant
Do make a booking first before you go, coz by 7pm, it is already full house.

LOCATION
No 3720-3724, Jalan Tuanku Munawir,
70000 Seremban, N.S.
Tel : 06-7641 260
H/P no : Kung Choy, 012-628 7661

BUSINESS HOURS
11am - 1am

MAP (+/-)

map taken from I Just Wana Eat!

First Commenter...(+/-)

Fish Valley Semenyih Restaurant @ Semenyih

The recent Saturday, my friends & i went to Fish Valley Semenyih Restaurant for dinner, in celebration of my hubby's birthday which is on this coming 14th. Located near the Nirvana Memorial Park, Fish Valley Semenyih is as its name, is a fishing valley with several fishing ponds; both big and small and the restaurant in the centre. It is a great place for fishing enthusiasts, whereby you can fish and savour your catches immediately after that.

But for us, we were there for the yummy~licious food that night. :)

Home Town Steam Fish @ RM41.00
Rating: 4/5
Steamed fresh catfish with soy sauce, garnished with coriander leaves and fried ginger crisp.

Bean Fish @ RM40.00
Rating: 4/5
Deep fried fresh red talapia in thai style peanut sauce. The fish was crispy on the outside, soft in the inside. It's really interesting with the fried peanuts, a good combination.

Kam Heong Lala Clams @ RM25.00
Rating: 4/5
I love it that they had fried the whole dried shrimp instead of using chopped dried shrimp. Biting the fragrant crispy dried shrimp in between of the soft lala clams really compliments each others.
[click here for recipe]

Butter Chicken @ RM20.00
Rating: 3/5

Salted Egg Fried Squid @ RM15.00
Rating: 2.5/5
Can't really taste the salted egg, more like just a fried squid to me.

Kung-po Style Paddy Frog @ RM30.00
Rating: 3/5
Credits given to the freshness, but the taste is abit sweet for me. I would prefer it to be more salty and spicy.

Steamed Prawn @ RM40.00
Rating: 4/5
Steamed fresh prawns with egg.

Thai Style Mango Salad @ RM20.00
Rating: 3/5

French Bean in Salted Egg @ RM15.00
Rating: 2/5
This type of vege is not suitable for frying with salted egg.

Tom Yam Seafood Soup @ RM40.00
Rating: 3/5
Not the authentic Thai tomyam but our typical malay style tomyam.

Surroundings: An open restaurant surrounded with fishing ponds.

(Hover over images to enlarge)

LOCATION
PT 16367, Fish Valley Semenyih,
Sri Haneco Industrial Park,
Jalan Kachau, Semenyih,
Selangor, Malaysia.
Tel: 012-382 5518/ 016-278 4092

MAP (+/-)

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First Commenter...+/-

Kam Heong Lala Clams

Kam Heong Lala Clams are commonly seen on the menu in Malaysia seafood restaurants. It has a distinctive smell of curry leaves and dried shrimp. Some will cook it on the sweet side while some will cook it on the spicy side. For me, i preferred the latter one. Spiciness is definitely a 'Yes' to me.

Some time back, I decided to try making this dish. It was yummylicious at my first try except that it's abit on the sweet side. So, the second time, I reduce the sugar. And voila, i got my perfect Kam Heong Lala Clams!

KAM HEONG LALA CLAMS

Ingredients:

900g lala clams

2 Tbsp dried shrimp, soaked and chopped
1 1/2 Tbsp chopped garlic
1 1/2 Tbsp chopped shallots
1 Tbsp chopped ginger
7 chilli padi, chopped
3 sprigs curry leaves
50ml water

Sauce:
2 Tbsp oyster sauce
2 Tbsp 1 tsp dark soy sauce
1/2 Tbsp sugar
2 Tbsp meat/ fish curry powder (i personally would prefer meat curry powder)
1 tsp coarsely grounded black pepper
1 tsp soy bean paste (optional*)
3 Tbsp oil
Spiciness:

* You can omit this if you don't have soy bean paste. But it does gives a little boost in the flavour.

Updated on 30 June 2016.
Method:
1. To prepare the lala clams, soaked the lala clams in salt water for 30 mins, drained. Scrub the outer shell one by one under running tap water. With the tips of a knife, slightly open the lala clam. Discard those with muds.

2. Soaked the lala clams again, in water for approx 1 min and drained. Repeat this step a couple of times until the soaking water is clear or less muddy. Place lala clams in colander and let it completely drained.

3. Put the sauce ingredients in a small bowl and mix well. Leave it aside first.

4. Heat the wok or a deep saucepan with 3-4 Tbsp oil over high heat. Saute the dried shrimp until fragrant. Then toss in garlic, shallot, ginger, chilli padi and curry leaves. Saute ingredients until fragrant. Add in the sauce mixture that was prepared earlier and saute to combine well with the dry ingredients. Add in water and stir to combine.

5. Add in lala clams. Stir-fry until all lala clams is coated with the sauce mixture. Serve immediately.

Note: Recipe updated on 30 June 2016.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

***** First Commenter *****