Smack in the middle of downtown KL, there's Imbi - undeveloped and more than a little seedy. Beneath the shabby exterior lies a wealth of good Chinese food and none more so than the little gem that is OK Porridge. If you're prepared to trot straight from your car to the restaurant and ignore the parade of ladies of the evening who use the premises as their meeting point before their business day begins, you're in for a treat.
Their house specialty is porridge - good, old fashioned rice stodge cooked to order in a claypot with the seafood of your choice. On this visit we had two pots - the fish was subtle with a pleasing clean palate and the prawn had bolder, sweeter flavours from the cooked crustacean shells and heads. Garnished with ubiquitous spring onion and coriander for hints of freshness and for bite, yau char kway.
Another must is the silky smooth Ipoh poached chicken. Deliciously succulent meat served on the bone and topped with soy sauce, a splash of oil, cucumber pieces and topped with sliced spring onion and coriander. This would be perfect with garlic rice but steaming hot rice gruel would have to do.
Ultra thin and crispy choy boh (small pieces of preserved turnip) omelette - the perfect accompaniment to porridge.
There seems to be a craze at the moment for anything cooked with salted egg yolk. On my last visit I had never heard of it but it was love at first taste when I had it cooked with crab. It was to die for - literally if you have a wee bit too much. Those yolks can induce a heart attack quicker than you can say "haam daan wong"(salted egg yolk)!Dad looked a little guilty when asked what our obligatory vegetable was ... aubergine with salted egg yolk. Deep fried thin slices of aubergine in a salted egg yoke batter and tossed with dried chilies and curry leaves.No wonder he looked guilty ... this dish was beyond sinful. Crisp and aromatic, vegetables are never this good.
On a previous visit we had kam heong lala (clams). Whilst kam heong is not my choice style for cooking seafood, this was a sight better than the dish we had at Robson Heights. The integrity of the clams (tiny, yes) were, at least, preserved and not overwhelmed by the sauce. On this occassion we also had an extra dish of sotong assam (no photos, I'm afraid). Nice tender squid with a slight crunch cooked in a lovely spicy assam sauce - beautiful with a nice big bowl of rice, which we didn't have so we resorted to dipping our chewy fried bread sticks into the sauce instead.
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