Bunny eats at B & Best Restaurant

When my friend, Alvin, came from Melbourne for a visit, his friends took us to this awesome restaurant in ss4 to have fish noodles. This was my first time eating here although I live quite near to it. Alvin's friend took the liberty to order for all of us as we weren't familiar which fish to choose from.

This is how my bowl of noodles looked like...really clear sweet broth with delicious slices of fish in it (a mixture of 2 different fishes).


A close up view of the ingredients


The yummy piece of fish. I don't have it's english name...can someone help id the fish pls...in cantonese, it called "Loong Dan Yue". I love it! The flesh was smooth, firm and sweet and best of all the gelatinuous bit between the flesh and the skin....delicious!!!


We had drinks, fried fish cakes and fishballs on the side and all of us paid RM24 per pax. There were 9 of of us. Not a cheap place to go often for people with incomes like mine but still...it was a pleasant place to eat.

There was a feature by another blogger that was published in The Star newspapers.

Bunny eats Steamed Fish Head at USJ Factory Area..

Last weekend, my sis was back from Penang and my parents were back in hometown for Ching Ming prayers. My sis took me to eat Steamed Fish Head at USJ in the USJ factory area.

The restaurant increased in size since we last came. Last time we were there, it was only 1 factory lot...now they take up 2 lots and there were loads of families coming in for dinner.


We ordered a steamed fish head for 2 pax and 1 romaine lettuce stir fried with garlic. I ordered an iced herbal tea and my sis ordered a coke.


Wow!!! The fish head was really big and covered in yummy ginger sauce...


The veges came steaming hot but not as crisp fresh as I wanted it to be...


My plate of small rice and some yummy healthy fish...

With the greatest difficulties, we managed to clear off the dishes.





Here are some bones...freshwater fish do have many bones...

My Bones



My sister's bones



I think the bill came to below RM35 for this as I wasn't there when my sis paid the bill.

Last Night's Dinner

I apologize to my readers over the long absence of blogging. I haven't been eating anything new and interesting lately. Anyway, I have updated on some of my eats during December 08.

This is something I steamed last night for dinner. A low fat healthy meal of tofu, cod fish and choy sum (a type of leafy green vege. Does anyone know the english name for it?)




Really Healthy but I think next time half portion of tofu will be good enough.

Mum's Cooking Part 1

My dinner tonight....Yum Yum Yum




Main Course - Abacus Seeds - This is made out of boiled smashed yam with glutinous rice flour, water and oil and then shaped into abacus seeds (those lil balls on the abacus) which is then boiled. These Abacus Seeds are of the Hakka Origin. My mum then fries it with garlic, dried shrimps, chinese celery, western celery, chinese parsley, carrot shreds and meat. The Abacus seeds tonight was not up to standard as they were too chewy due to high glutinous flour content and they didn't have more yam taste. The Abacus seeds were bought from a stall at the wet market at RM3 per packet and 1 packet when added with the other ingredients can feed a family of 4- to 5 people. A small plate of these Abacus Seeds at The Curve's Ying Ker Restaurant costs RM16.90 and can only feed 1 to 2 people!



Sides 1 - Roast Pork - Home made roast pork with crispy crackling skin. The secret is that once the pork is washed with water. Then the pork is poked with a skewer to ensure crispy crackling skin. It is then marinated with 5 spice powder, salt and a lil vinegar and then hung out to dry. The slab of pork is then roasted in a high temperature oven till cooked. The roast pork must be rested for at least 1 hour before chopping.


Sides 2 - Fish Paste Dumplings (Hai Joh in Cantonese) - These dumplings are made out of fish paste (preferably from ikan kurau / swordfish), chopped water chestnuts, carrot shreds and chopped chives. Seasonings include Hsiao Shing Chinese Wine, salt and pepper. This filling is then filled in long sheets of soaked beancurd sheets like sausages with raffia strings securing each dumpling shape. Next, they are steamed till cooked. This is my mum's specialty that she will make these only once a year and about 200 dumplings at a go. The dumplings above are pan fried till a golden brown color.



Do you have any nice dishes that your mum or wife or gf or your own self that you can with me in here?