Skip to main content

'Dong Zhi' reunion dinner

We had a sumptuous reunion dinner at Sun Lee How Fook on 'Dong Zhi'.  It was a warm and joyful reunion as this was the first time that all my 3 children were back together  for a short holiday.  I couldn't post this earlier as we had to go down to Kuala Lumpur very early next morning to join a tour to Hanoi.








suckling pig ......thin and crispy skin ..........ate this first with some plum sauce or on its own




like the soft steamed mantou that accompanied the succulent pig, yummy with plum sauce



after eating the skin, the waitress skilfully cut up the piglet with a pair of scissors



this is steamed 'Lam Kor Yu' also known as 'Soon Hock' ..... it's quite an expensive fish, and we only had half of it as it was quite big.... very chewy



each of us had some rice vermicelli to go with the fish sauce .....  delicious



this is my eldest girl's favourite dish, deep fried yam balls with scallop filling



we noticed that it was differently served this time ..... used to be served on a base of fried vermicelli



dried scallop wrapped in deep fried yam  ....... yummy




had some noodles, .......'three sliced meat noodles', which happens to be my son's favourite




dessert ........ water chestnut egg soup, my favourite




The whole dinner came to about RM350 and all of us were satisfied, especially my three musketeers!  It's togetherness that counts, they said!

Sun Lee How Fook
96 Jalan  Kampar
30250 IPOH
Labels:

Comments

  1. chow and chatterDecember 29, 2009 at 12:19 AM

    oh wow great food

    ReplyDelete
  2. Tasty Eats At HomeDecember 29, 2009 at 2:52 AM

    That crispy skin on that pig looks SO good.

    ReplyDelete
  3. Sokehah cheahDecember 29, 2009 at 7:48 AM

    Hi
    Chow and Chatter
    Reunion always go with food!

    Tasty Eats At Home
    That was nice, not too oily, it was just nice.

    ReplyDelete
  4. penny aka jeroxieDecember 29, 2009 at 11:01 AM

    So much good food. I can have it all!

    ReplyDelete
  5. yours deliciouslyDecember 29, 2009 at 1:32 PM

    What a feast! Yum...

    ReplyDelete
  6. My Little SpaceDecember 29, 2009 at 4:15 PM

    Whoa... Cheah, such a perfect dinner! The best thing was the children are back. Are they working or still studying? Soon...you'll have the reunion dinner together with your grandchildren! haha... Well, just think of that!

    ReplyDelete
  7. Divina PeDecember 29, 2009 at 4:55 PM

    Yum, everything looks great. The suckling pig caught my attention. :D

    ReplyDelete
  8. ReanaclaireDecember 29, 2009 at 10:31 PM

    hey..these dishes were something different.. looked so yummy esp the yam and the dried scallops.. i wanna try this in sun lee how fook...

    ReplyDelete
  9. Sokehah cheahDecember 29, 2009 at 11:50 PM

    Hi
    Penny
    It was indeed a sumptuous spread.

    yours deliciously
    Yup, a heavy dinner.

    My Little Space
    Yes, they're all working. Think it'll be quite a while before grandchildren comes along!

    Divina
    This restaurant is famous for its suckling pig. The whole piglet costs Rm110.

    reanaclaire
    The yam puffs have to be preordered and you must specify that you want dry scallops instead of fresh ones. Not so tasty with fresh scallops.

    ReplyDelete
  10. Elin ChiaDecember 30, 2009 at 9:42 AM

    Wow....that was a great dinner....and a great reunion together. It is the togetherness that is most important:)) Glad you had a wonderful time with your children :))

    ReplyDelete
  11. Sokehah cheahDecember 30, 2009 at 2:26 PM

    Hi
    Thanks Elin. When they're back, it's makan, makan and more makan!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more