Chi Ka Yin

December 25, 2010

There's Hakka blood in me (supposedly), which might explain why I like this cuisine.

Abacus seeds. Glutinous goodness. The Chinese version of gnocchi, right.

Pork belly with yam. The meat could have been more tender, but this recipe always turns out to be an enjoyable combo of protein and carbs.

Salted chicken. Reasonably juicy and not excessively loaded with sodium.

Vinegared pork knuckles. A tad too chewy to recommend. Pity.

Spring rolls. Seemed fresh, without the artificial feel that often plagues spring rolls.

Steamed pork with salted egg. Soft, fluffy and absolutely addictive. Loved it.

Hakka yong tau foo. Nothing wrong with this _ except that it's 100% forgettable.

Stir-fried "dou miao." Obligatory veggies. Crunchy and tasty nevertheless.

Chi Ka Yin,
Bandar Puteri Puchong.