* Steambot Chicken Soup – This was the soup which my mum boil it with chicken since morning, the soup was already taste great before we put in all the ingredients. As you know, by putting all the seafoods and vegetables into the steambot soup can make the soup to be more fragrant!

* Fish Head – We all love fish head instead of fish meat because the meat for fish head is more delicious and smoother than fish body meat. It’s one of the killer-ingredient to make the soup to be more delicious and aromatic.

* Tiger Prawn – The meat for tiger prawn will be more tough compare with normal prawn. Some people like it and some people don’t like it, I have no idea because I’m not a prawn lover.


* White Prawn – It’s White Prawn or normal prawn. The meat for white prawn will be softer.

* Sotong – I’m not really like this because it’s bit hard for bitten, but not 100% ignore it also, I just had some of it.

* Squid – I forgot whether I had eaten it.

* Fish Ball – My mum bought it from Pasar in the morning, it was fresh. I’m not a fish ball lover because sometimes they’re not fresh and stenchy.

* Meat Ball – I love meat ball! It’s a must for me while eating steambot.

* Black Pepper Sausage – Usually people take black pepper sausage for BBQ, it was my first time having black pepper sausage in steambot style. The taste was quite good, but BBQ better.

* Mushroom – I forgot whether I had it too.

* Gold Needle Mushroom – I have no idea about what to call this in English, normally we call it “Kam Zham Gu” in Cantonese.

* Fu Pei or Fu Zhok – It’s really must for steambot! It’s rarely to see this type of Fu Pei in KL, but normally we had this in Taiping. It’s my favourite!

* Bao Choi Fa – Don’t know what’s this called in English too.

* Bo Li Shang Vegetable – Don’t know what’s this called in English too.

* You Mak Vegetable – This was something that I ate in Choong Kee Craypot Chicken Rice Restaurant.

* Laver – Usually we just put it in and rarely eat it, but it will stick with other ingredient. So end up we will finish it too.

* Fried Oil Garlic – We put some into the Steambot soup to make it more tasty.

* We put all the ingredients on the table.

* Ok, put all in together already. Used a cover and covered it, let it cooked for about 15-20 minutes until all the ingredients were cooked.

* Yeah! It’s ready to eat!

* KampungKok Chili Sauce

* Sambal Sauce

* “Cili Padi“, KampungKok Chili Sauce and Tomato Sauce

Of course, we can’t missed out all the sauces to be eat together! Usually I will just eat the tomato sauce and mix some Fried Oil Garlic insides, it was a great sauce! We got noodle too, but nobody ate it because everyone was very full after 2-3 rounds fighting with all the ingredients.

It was absolutely a great family steambot during Chinese New Year, I missed it so much! Other than eating, we chat and laughed together, it was a great and awesome dine with my family during CNY. I wish everyone all the best and good health!

Have you eaten such type of homemade steambot with your family or friends before?

During Chinese New Year, I had a lot of CNY dishes that cook by my lovely mum. Other than this, there was a lot of Chinese New Year Biscuit as well! Just some of them made by my mum and grandma, for the rest, my mum bought it. All were packed nicely in bottles. Here we go..

* Bee Nest Biscuit

* Butter Biscuit

* Crab Stick Biscuit

* Nga Gu Biscuit – This is my favourite and I think many of you like it too, right? My mum and grandma made it.

* Peanut Biscuit – My mum and grandma made it. It’s very smooth and melt when you put into your mouth, but there is few little peanut for you to bite too, I like it so much! My mum sold it in RM15-RM20 (If I’m not mistaken) last year, but didn’t sell any this year due to moving house, so she had no time no made more for sale.

* Pineapple Biscuit

* Shu Fen Biscuit

Here were all the biscuit I had during the Chinese New Year in my hometown. The life during Chinese New Year in Taiping was really enjoy: eat, play, sleep! Repeat.. and become PIG!

So, have you eaten the biscuit that I share above? Or you have any other biscuit which is not in the list above?

During Chinese New Year in Taiping, I played a lot and ate a lot. The only thing I didn’t do was I didn’t try any other Taiping food as I planned earlier, because I had no time to go anywhere other than meet friends. That’s fine, now we go on the foods that my mum cooked.

* Pork Roll – My grandma made it, cool right? But it was a little bit salty for my liking because she put too much soy sauce, but it was fine to eat with rice.

* Ji Kiong Duck – My mum cooked it, it was really delicious and more nicer compare with the Ji Kiong Duck in Wong Kok Restaurant which I shared before. The sauce is thick and the taste is really good.

* Tuber Crops with Porks (Wu Tao Kao Yok) – My grandma is expertise in cooking this dishes, this is what we all love during Chinese Festival. Usually she will cook 3 – 4 bowl in 1 time.

* Sour Cucumber – This is my favourite as well, mum cut the cucumber in slices and cook it with vinegar.

* Steam Chicken – Normally I will just eat 1 or 2 pieces, after that my mum will fry it with soy sauce on the next day.

* Fried Pork Rib – Usually you will eat those pork rib without fried, right? But we used to eat pork rib after fried, my mum fried it with some sugar and soy sauce, it’s more delicious than the normal one.

* Garlic Fried Chicken – My mum fried the chicken with garlic, as you see the chicken is scorch right? It’s not scorch but that’s the garlic. The taste is different compare with the normal fried chicken.

* Vegetables (Bao Cai Hua) – It consists of few different ingredients. I like to eat the one has green leaf at the top but I don’t know what its’ name.

* Mushroom & Chicken Leg Soup – It’s fresh and healthy enough, it boiled with mushroom, chicken leg and spareribs.

* Fresh Vegetable – It’s fresh and healthy vegetable, we can eat it without cook. Usually we mix it with few dishes and eat together with the vegetable. Normally I will mix it with fried pork rib, tuber crop, Ji Kiong duck and sour cucumber is a must. All wrapped with vegetable and put it into your mouth, yummy~
Have you tried to eat like this way before?

There will be few Chinese New Year dishes post coming up soon, do you have any Chinese New Year dishes to share with us? What you normally eat at home during Chinese New Year?

The cook, my dad’s best friend not only a good cook but a friendly and kind people too. Since it’s a small restaurant, he don’t have much seafood in the store but you can try to order, or perhaps you can order the seafood before the day you go so that he can buy the seafood. Although it’s a small restaurant, but the dishes can consider the best in Aulong.

So, we had 4 persons which are my parents, my grandpa and I, we ordered 4 dishes for our dinner. I like all the dishes, the tastes are very good!

* Craypot Fish Head – This is the dishes that I first order. The fish was very fresh. This craypot fish head mix with some vegetables, carrots, mushroom and some other ingredients. What I can say is, Best!

* Fried Chicken – This friend chicken is very nice, a little bit salty taste. I don’t know how to describe, some people used the used oil (black used oil) to fry the chicken, but this cook used the fresh new oil. The timing is very important, that’s why the Fried Chicken is so delicious!

* Ji Kiong Duck – I think most of the Chinese ate it before right? This is my dad’s favourite, he very fond of good food and he said this dishes was very delicious.

* “Sambal Yong Kok” – I forgot the name but I think you know what is it right? The sambal was not too spicy and the taste is very good! It cooks with shelled shrimps and small prawn, fry with sambal and “oh my god!”! I ate it a lot.

At the end of the dinner, I really ate a lot but we can’t finish all the food too. Left 2 fried chicken wings and a bit vegetables for Craypot Fish Head. The price is very reasonable since it’s a small restaurant. With these 4 dishes which are Craypot Fish Head, Fried Chicken, Ji Kiong Duck and “Sambal Yong Kok“, it was only cost us about RM40+-. Worth it and thumbs up!

The restaurant is located at the corner of the 555 Food Court. This restaurant is just nearby Robert & Bakery, if you drop by Wong Kok Restaurant, you can drop by Robert & Bakery to buy some cakes, breads or biscuits too.

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I ordered Chicken Rice mix with Char Siew, they put the ingredient for Char Siew, everything looked great and delicious! I don’t know how can I describe it, you try it and you know how did I feel.

* Chicken and Char Siew Rice – I personally like the Char siew very much, especially the ingredient. I ordered extra chicken and char siew rice, the price was reasonable and it was just RM5.00. Worth it!

* Ooo, Kok Beng Restaurant had been interviewed by the media. The banner shows Kok Beng Restaurant is in the Top 20 of the best Hai Nan Chicken Rice Restaurants.

* This is the boss of Kok Beng Restaurant. He opened the restaurant with his wife and I believe that the Restaurant had been opened for 20years already.

* The restaurant is located opposite the popular restaurant named Bai Ling.

The Kok Beng Restaurant opens from 10am until evening if I’m not mistaken, but the Char Siew is very popular, normally 12pm something already sold out. The Restaurant is located apposite the popular restaurant named Bai Ling. If you don’t know where is it, do let me know here and I will tell you where is it because I don’t have the address.

I recommend you to try it because the taste is really good and the price is really reasonable.

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Robert & Bakery is one of the famous bread and cakes shop at Aulong, there is always full of customers at night. So, this time I back to Taiping, I visit the bread shop again. This time, I just eat the Egg Tart and “Gui Nian Gou“. The shop opens from 2pm until 11pm, when you first go there at 2.30pm and the Egg Tart is still hot and crispy, very good taste!

* Egg Tart – A very good taste, crispy and fresh Egg Tart. It has 2 different colour and favor which is yellow and green. Yellow is the normal Egg Tart and green 1 is made from pandan, you know that right? I recommend you to find and try it if you’re planning to go Taiping.

* “Gui Nian Gou” – I think most of the Chinese know about this right? It’s a type of herbal food. It’s something like Jelly, many kids love this! However, I give it a try too but I’m not kid okay? Normally “Gui Nian Gou” taste bitter, but this is not. If I’m not mistaken, they mix it with a little bit of sugar. They put it inside the fridge and make it colder. When the weather is hot, this “Gui Nian Gou” can helps to clear your hotness and make your throat feel cold and fresh!

The egg tart was what I ate everytime I back to Taiping, perhaps you can try both favors and let me know which one you like. I personally like the yellow 1 because the taste is better than the green 1.

The price for both Egg Tart and Gui Nian Gou is very cheap. I’m not really remember the price but I can give an average price.

Egg Tart : RM 0.80 / piece
Gui Nian gou : RM 1.00 or RM 1.50 / cup

As what I mentioned in my previous post(http://foodbuddy.net/robert-and-akery-taiping-food/), they are cater for :
1) Wedding Ceremony
2) Birthday Party
3) Function Gathering
4) Open House Party
5) Full Moon Ceremony

You can order if you want any cakes or bread for party. The bread shop opens from 2.00pm instead of 2.30pm, and closes at 11.00pm. I will be trying more foods there and share with you all. Taiping Foods are always the best! Happy new year!

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