#ChurpOut at Mek-T, Bandar Puchong Jaya

Only after a month since the 1st ChurpOut at Mark's Place, Churp Churp had their 2nd #ChurpOut last Friday. This time is buka puasa at Mek-T (masa riang, masa hebat :P). Mek-T is a restaurant that served up authentic Terengganu food using a fast food system. You order the food and pay at the counter, food is serve and you take the food. Although the system is fast food but the cooking is slow cook and is cooked based on estimation of orders. Small batches of each dish were cooked and only when the dish is low that a new batch is cook to maintain the freshness.

By the way, the food here is certified Halal. Hence we all buka puasa here.

We start off with laksam and pulut lepa (steamed glutinous rice with fish filling). It's something like a thick chee cheong fun rolls top with minced fish belacan gravy. At first I thought with belacan the gravy will be very salty but the taste turn out just nice. One of my favourite dish of the night. As for the pulut lepa, I think they are too generous with the glutinous rice, if the rice is lesser a bit then the ratio with the fish filling will be just nice. Also, some of my Malay friends there prefer it to be grilled instead. Ah, too bad grilling is a no no because there's not place for the smoke to go.

Laksam

Michele the ChurpHead^TM introduced her fellow Churpies before we dig in to our laksam.

We had keropok lekor for snacks served with hot special chili dip (it's sweet and spicy). Tasted rich with fish and less flour. Those that I find in KL pasar malam has more flour than fish inside. The Malay couple (their hometown is Terengganu) sitting next to me said that the keropok lekor here is almost 90% as what they had in Terengganu.

Keropok Lekor

Nasi Sedapp Sokmo with Gulai Ayam is not my favourite of the night. The rice is not too bad but the chicken has a kind of earthy taste like there's some herbal medicine. What I can say is that it is an acquired taste :p

Nasi Sedapp Sokmo with Gulai Ayam

Nasi Ulam is next, I think Kelantanese will call this Nasi Kerabu instead. I've been wanting to try this after I read it on Sixthseal. Nicely cooked rice mixed with the fried coconut meat. The only disappointment is that the ulam (mixed raw vegetables) is too little.

Nasi Ulam.

I never imagine Nasi Dagang looks like this. I always thought it will be colourful as Nasi Ulam. As plain looking as it is, actually nasi dagang is cooked with 90% rice and 10% glutinous rice. That's why, there's a bit of stickiness to the rice. If there are mangoes at the side, I would have thought that I am eating a Thai dessert. As always, Nasi Dagang is paired with a fish curry and in Mek-T a kind of local tuna fish is used. Nice and simple.

Nasi Dagang.

When all the heavy stuffs were done. Cindy served each of us a cup of Rojak Betik (papaya salad). Betik muda (pickled young papaya) is used. Mixed with rojak sauce and a bit of keropok ikan (fish chips). It's quite sourish and the vinegar acidity might be a bit strong, might not be suitable if you have gastric problem. It helps to lessen my feeling of fullness after the heavy meal though.

Rojak Betik.

Mek Pau Goreng (pan-fried bun) comes with two choices of filling. Shaved coconut meat filling and red beans filling. The red beans used is much bigger size than the red bean I see normally. No, it's not Azuki bean. The other one is a deep fried bun with fish filling that I forgot the name :p

Top: Deep fried bun. Bottom: Mek Pau Goreng.

Ended the night with a bit of kuih and brought home Lompat Tikam for supper :)

Mek-T is owned by Cindy's parents and the recipe is contributed by her mom whom is from Terengganu. The Terengganu delicacies here is as authentic as it can be, even those hometown is Terengganu that night gives their thumbs up. So, if you craving for authentic Terengganu food, Mek-T is the place to go.

P.S. Three Churpie Plushies were given away as contest prizes that night. That's why it's ways good to join a #ChurpOut.


Address:

Mek-T
127, Jalan Kenari 23A,
Bandar Puchong Jaya,
47100 Puchong, Selangor
GPS Coordinates:(N 03 02' 39.0' E101 37' 23.7")
Google Map here.

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Sixthseal

Gu Xuan Ju (古轩居), Bandar Puchong Jaya

Simon Says: My high school friend Beary Chef is now selling her homemade cakes online. She is now back in Malaysia after her apprenticeship in some of Australian 5-stars hotel. Cakes available are like Tiramisu, Pavlova, and Strawberry Shortcake. Chocolate lovers will be surprise on so many variety of Chocolate Cakes that she's offering. Customized very nice decorative cake for different occasion and of course the buzz word nowadays, cupcakes also available. Visit Bearylicious Cakes to see more variety of cheese cakes, tarts, mousse cakes, and other dessert there.

A few weeks ago Wingz invited me for dinner in a new restaurant in Puchong. It's a Chinese restaurant that was just started business for 3 weeks. The shop that is now Gu Xuan Ju (古轩居) was previously a vegetarian restaurant. Gu Xuan Ju by the way is not a vegetarian restaurant lol. We were also joined by Ken and Sidney and a few other non-blogger friends.

Let's move on to the dishes we had that night. We started off with a very aromatic Indonesian Style Seafood Claypot (印尼三鲜煲) (RM 36 for medium size). According to the boss, it doesn't have curry powder at all. I tasted lemongrass, chili and yellow ginger. Condensed milk is used instead of santan. The seafood or 三鲜 in this dish is prawns, cuttlefish and fish slices. Even if this is not a curry dish, the gravy is so nice to go with rice. I finished half of my rice just on this dish.

Rating: 3.5/5

Indonesian Style Seafood Claypot (印尼三鲜煲) RM 36

Prawn, cuttle fish and fish slice.

Damn nice to go with rice.

Village Style Steamed Black Tilapia　(家乡蒸黑翡翠) (RM 36 for 1.2 kg) is up next. According to the chef, he learned this dish from the villager of a fish village. Fisherman always knows their fish best ;) Just using simple ingredients like spring onions, garlic, Chinese parsley and specially mixed soya sauce all put on the black tilapia and steamed. There's no muddy taste at all on the fish and the meat is fresh and springy. The freshness is on par with Lan Je，amid the different style of steaming. The simple style of steaming kept 鲜 taste of the fish intact.

Rating: 4.5/5

Village Style Steamed Black Tilapia　(家乡蒸黑翡翠) RM 36

Pork rib is up after the steamed black tilapia. Not your normal pork rib king (排骨王) but Pork Rib King with Butter Sauce　(奶皇排骨王) (RM 22 for medium size).　First time eating pork rib that is cooked with butter sauce. Quite interesting but if eat too much will have the jelak feeling. If you bored of the old sweet and sour tasting pork ribs, you can give this a try.

Rating: 3/5

Pork Rib King with Butter Sauce　(奶皇排骨王) RM 22

After 3 meaty dishes, time to cleanse our stomach with a detoxifying Stir-fried Bitter Gourd and Bean Sprout with fried salted fish (苦瓜炒牙菜)　(RM 10 for medium size). Another interesting combination, the bitter gourd tasted bitter sweet rather than bitter and it's still very crunchy. Cooked at the right duration. Not much seasoning was used, the sweetness from the bean sprouts and bitter gourd and a bit of saltilness from the fried salted fish is enough to make this a great green dish.

Rating: 4/5

Stir-fried Bitter Gourd and Bean Sprout with fried salted fish (苦瓜炒牙菜) RM 10

After some vegetables, it's time for a bean curd dish. Golden Bean curd with Minced Pork (黄金菜香豆腐) (RM 18 for medium size) uses homemade bean curd made by the restaurant slightly deep fried on the outer layer hence I can get a bit of crispiness outside and smooth and soft inside. I can also taste very nice soya bean taste in the bean curd. The minced pork has diced preserved vegetable (菜宝)　in it. Too bad, I already finished my rice and I don't want to order extra rice because there's more dishes coming.

Rating: 4/5

Golden Bean curd with Minced Pork (黄金菜香豆腐) RM 18

Highly recommended to garlic and prawn lovers. Baked Prawn with Garlic (蒜香焗明虾)　(RM 40 for 400g) is the dish that we had next. Seafood, should be cooked as simple as possible. This is what this dish is all about. Just garlic, soya sauce and prawn. Remember to dip some of the soya sauce when you're eating the prawn because the juice from the prawns is sipped into the soya sauce. Diced garlic is really a match in heaven with prawn.

Rating: 4.5/5

Baked Prawn with Garlic (蒜香焗明虾) RM 40

Another vege dish, Home Style Stir-fried Eggplant (古味炒茄子)　(RM 15 for medium size). The eggplant is cooked just nice, you can still see slices of the eggplant meat. If not mistaken, miso paste was used for the seasoning. Another nice dish to go with the rice.

Rating: 4/5

Hong Kong Style Chicken Soup Dumpling (港式云吞鸡) (RM 18) is the soup dish of the day. Using free range chicken to cook up the stock. It's a bit oily, not that I complain but for healthy conscious people today, it might be good to skinned the chicken first, so that it will be less oily. But hey, I think chicken oil is way healthier than trans-fat oil. Minced pork, mushroom and prawn made up the filling of the dumpling. There's is a special kind of taste missing from this soup that I tasted in Hong Kong. Can't really tell what it is. Nevertheless, it's a very nice soup.

Rating: 3.5/5

Hong Kong Style Chicken Soup Dumpling (港式云吞鸡) RM 18

We ended the night with very filling dishes, XO Sauce Seafood Fried Rice (XO 海鲜炒饭) (RM 10 for 3 pax)and House Special Fried Noodle (招牌炒拉面) (RM 10 for 3 pax). Instead of the normal noodle, Japanese ramen was used for the House Special Fried Noodle. The XO Seafood Fried Nice is really nice.

Rating: 3.5/5

House Special Fried Noodle (招牌炒拉面) RM 10

XO Sauce Seafood Fried Rice (XO 海鲜炒饭) RM 10

Gu Xuan Ju is an air-conditioned restaurant and strictly no smoking inside the premises. So, one can surely have one's meal comfortably inside the restaurant. Another nice eatery for Chinese food in Puchong.

Address:

Restoran Gu Xuan Ju
No. 35, Jalan Kenari 21,
Bandar Puchong Jaya
47100 Puchong, Selangor
Malaysia

Google map here.

Click to enlarge map:

Teluk Pulai Bah Kut Teh in Puchong

Warning: Tidak Ditanggung Halal

The water is kept hot in a kettle in the middle of the restaurant. A sight that is quite normal for a bah kut teh restaurant that one can find in Klang. Ah, but this is not Klang. I am too lazy or it's just a bit more expensive to drive all the way to Klang for bah kut teh.

So, here am I with Sheryl to savour Teluk Pulai bah kut teh with having to travel to Klang. The restaurant is in Taman Industri Pusat Bandar Puchong, in a corner shop just opposite DHL warehouse.




One of the main item that is a must when eating bah kut teh is of course the 'teh' (Chinese Tea). I picked Cha Wong (King of Tea) to be the companion to bah kut (meat and bone). The aroma of the tea is simply breath taking in away.

The cili padi (bird eye chili), finely chopped garlic and some dark soya sauce over the top is another much needed friend for the bah. Without this concoction, the bah just won't have the kick.




Of course eating the bah kut alone won't be as satisfying if there is no rice dabbed with fried onion oil. Ah, the fragrant of the rice along could work up my appetite to eat two big bowls of it.

Then came our main star of the day, the bah kut teh in claypot with additional enoki mushroom and fu chuk (dried bean curd slice). Where's the meat? Ah, let the meat be seen.




One can say that Klang's taste better but for me, it's more than make up for the distance to travel from KL. I still find the taste comparable to what I've tasted in Klang. Even if it may not be the best but I will surely come back for more.

Rating: 3.5/5


It's a shame just to order a claypot of the soup version when Sheryl came all the way back from Singapore for this, so we ordered another claypot of dry bah kut teh.

Some like the soup version while some prefer the dry version. It's just a matter of one peferences. As for me, the dry version is not bad at all. it's a good enough taste to scoop down with some white rice but maybe a bit too rich in flavour for the oil rice that we're having.

Rating: 3/5





Thank you Sheryl for taking the bill. Next time it's on me ok?

Last but not least, a picture to remember our first bah kut teh session together or even our first makan outing. Till the next time, it's either you come back to Malaysia for holiday or I go Singapore to visit my family.

Taken with the help of the tauke kia I think.

Address:

Kedai Makanan Telok Pulai Klang
No. 23G, Jalan 1/2, Taman Industri Pusat Bandar Puchong
Bt. 12 1/2, Jalan Puchong, 47100 Puchong
Selangor Darul Ehsan

Tel: 019-222 0670 / 012-397 1638

Google Map here.

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Sheryl 2020