Ying Ker Lou: Lunar New Year 2021 Penchai & Snacks
January 19, 2021
First, start with the lighter, delicate seafood - tender scallops sourced from the U.S. and Australia, firmly juicy braised 10-head abalone, and luscious sea cucumber. These are the prized delicacies from the ocean, the crowning glory of the penchai.
Next, savour the stir-fried prawns with Hua Diao wine - these crustaceans are vibrantly weet and plump, crisp-skinned and succulent, with an aromatic boost from the rice wine.
After that come the Hakka specialities - dried oysters from Japan and Korea, larger than many other varieties, stuffed like a filling in a house-blended mix of fish paste, minced pork and chestnuts, like a premium rendition of yong tau foo.
Also Hakka-influenced is the rustic Dong Jiang-style stuffed tofu pok, with its beautifully textured filling of fish paste, minced pork and salted fish.
Then, sink your teeth into the meat - the Hakka-style braised pork belly is a classic done brilliantly, with a robust flavour that conveys deep notes of red wine, five-spice powder, dried grilled fish powder and shallots, buoyed by black fungus.
We also love the salted baked kampung chicken, smooth and savoury, representing poultry at its prime, harking back to the hillside heritage where farmers far from the coast reared fowl for protein.
At the base, you'll find Ying Ker Lou's handmade noodles with mushrooms and Chinese cabbage. These relatively thick noodles are boiled in hot water, then fried with broth to achieve a lovely taste and texture. The noodles absorb all the goodness of everything in the pot, for a flavour-packed finish to the feast.
We respect how Ying Ker Lou has thoughtfully and masterfully put together its own penchai that pays tribute to tradition. One of our all-time favourite penchai meals, bridging the gap between a restaurant-cooked and lovingly homemade penchai.
The made-to-order penchai, hot and ready to eat, is priced for takeaway at RM328+ (small, for two to three persons), RM588+ (medium, for five to six persons) or RM988+ (large, for 10 to 12 persons).
If you preorder by January 31, you'll enjoy a 20% discount off the frozen penchai. With the discount, the frozen penchai costs RM262.40+ (small), RM470.40+ (medium) or RM790.40+ (large). You can keep the gold-hued alloy pot and thermal cooler bag.
The portion pictured here is medium, which is satisfyingly substantial.
Reheating the frozen penchai is simple. It can be kept frozen for a week if necessary, then defrosted and ideally heated in the oven. Instructions will be provided for orders.
You can order the frozen penchai directly from any Ying Ker Lou outlet or online. Shop at:
Ying Ker Lou takes pride in preparing its Fried Fish Skin with Salted Egg (RM28), relying on real salted egg yolk that's steamed and turned into a paste, making this a more natural product, and its Muruku (RM24), which borrows a family recipe by one of Ying Ker Lou's own Indian staff members.
All in all, Ying Ker Lou has taken the initiative to create spectacular specialities for this Lunar New Year. Many thanks to Ying Ker Lou for this sampling.
Ying Ker Lou can be found at CITTA Mall, The Gardens Mall, Pavilion KL, 1 Mont Kiara, The Curve and Atria Shopping Gallery in the Klang Valley, as well as Beletime Danga Bay in Johor Bahru.
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