Sar Kok Liew ( Yambean Fritters) 沙葛料



I can't remember how long I did not eat this Sar Kok Liew (yambean fritters). And I couldn't remember I ate this Sar Kok Liew at here (Klang valley) or Ipoh. But I can still remember the good taste of this Sar Kok Liew which is slightly sweet from the yambean used.

 

Sar Kok Liew (yambean fritters) usually found in noodle stalls as part of the Yong Liew ( Yong Liew is the Perak equivalent of yong tau foo).

This plate of Sar Kok Liew (together i fried some dumplings and fish balls ) was not a  success one. I followed to the recipe but it turned out too soft and watery, after deep fry, the filling started to fall apart. 

 

Best to enjoy with a bowl of Kong Lou Mein ( dried noodles with soy sauce and oil)

 

without fried pork lard, lard oil and fried shallots, a bowl of Kong Lou Mein will not taste perfect!

 

Nice to eat together with some pickled green chili..

 

This is after 2nd attempted, and it turned out nice and crisp !



Sar Kok Liew ( Yambean Fritters) 沙葛料

(recipe source: by Sonia aka Nasi Lemak Lover, reference: Flavours food magazine-Perak kopitiam treats)
*makes 2 rolls

Filling

460g yambean /jicama (this weight is after squeezed out the water), coarsely shredded
140g fish paste
70g plain flour
2tsp fried shallots crisps
1 and 1/4tsp salt or to taste
2tsp sugar
A dash of white pepper
A dash of Chinese five spices powder

1 pc beancurd sheet (foo pei), soak in water to soften , cut into half

2tsp plain flour + 3tsp water, to make glue
Oil for deep frying

Method

1. Combine all filling ingredients in a mixing bowl to make a sticky paste ( adjust the  flour amount accordingly, depend on water contain in yambean).Divide filling into 2 equal portions.
2. Place each filling on a beancurd sheet and roll the sheet to form a cigar-like roll of 5cm diameter. Seal the edges of the roll with flour glue.
3. Place rolls on a greased plate and steam over high heat for 20mins. Cool, and cut into 1.5cm thick pieces.
4. Heat oil in a wok, deep fry over medium heat until edges are crisp. Remove and drain on absorbent paper towels before serving.
5. Serve with noodles together with other yong liew items (yong tau foo).

I am submitting this post to Malaysian Food Fest Perak month hosted by 
WendyinKK of Table for Two....or more 

Piazza San Marco, Gondola, Hotel and Food, Venice / Venezia Italy 2013 威尼斯意大利自由行



After Rome, the next destination we went to Venice. A place that I have been dreaming to visit, Thanks to my sweet hubby fulfill my dream..

We decided to travel light to Venice. We left our big luggages in Hotel Adler Roma, and carry a hand bag and travel by flight to Venice. Take flight is about an hour, but if you take train, it take you 5hrs to arrive. We booked thru this local airline Alitalia , it cost about Euro50 per person ( I booked 1-2mths earlier, and it is cheaper than take train).



 

The weather was not good when we arrived Venice airport (Venezia Marco Polo -airport code VCE), it was raining..This photo taken when we took water taxi to the main island of Venice.

 

After an hour of journey, we started to see buildings, boats, gondola and bridges, and we feel excited now..

 

This is Piazza San Marco, our hotel just located here

 

We check in into Best Western Albergo San Marco hotel

 

The room is slightly bigger than room in Rome. But this hotel location is good, just located at Piazza San Marco

 

After check in to the hotel, luckily rain has stopped. Then we started to walk around at the Piazza San Marco..

 

Those scene with gondola in TV travel show or book, now appear in front of me, feel so excited ^_^

 

This is the famous Bridge of Sighs



 

You can get these Venice masks at any of the souvenir shop here..But I did not get such big one, I am scaredy cat, scare to see them at night, hehehe..just bought the small fridge magnet only..

 

A married couples ride on gondola..so romantic huh..

 

A Gondolier with standard uniform . Thanks guy to allow me to take his photo!

 

We chosen not to take gondola instead we discovered Venice by foot. A trip of gondola is not cheap!

 

all walkway is narrow

 Glass blowing..One of the item famous in Venice, Venetian glass.

 

This is water taxi (vaporetto )

 

We had a early dinner at this restaurant

 

A plate of pasta is start from Euro 10 onwards..slightly expensive if compare to Rome (about Euro 8-9  onwards)..

This is a very nice starter, Parma raw ham with Honeydew melon

 

very thinly slice and salty of Parma ham with sweet melon, they are perfect . Don't miss to order this when you visit Italy..

 

Very fresh and yummy seafood spaghetti

 

I have been wanted to try this Squid Ink Spaghetti . The look is not good but surprise that the taste is good, no awful or fishy taste but very fresh seafood taste. Squid in Italian is called as "Seppia".

 

we had tiramisu for dessert, not as nice as that one we had at Target restaurant Roma.

 

Night scene at Piazza San Marco

 

No business at night, a lonely gondolier !!