Heng Kee Bak Kut Teh, PJ Old Town

This is my favorite straw mushroom it taste very juicy sweet ... Must try !

Yau Char Kwai is also my favorite when comes to eat Bak Kut Teh! I love to dip it into the soup hot and eat it. Nowadays we eat everything also without rice. This can lower down our body weight and its really help.

Normally when we order the pork sure we will this pork without any fats. As for me I don't like to eat meat with fats around it. I will feel very ticklish.

This is also my favorite pork intestine. My hubby don't eat it at all. When I young my parents teach me to eat. Till now I still love to eat once in a blue moon when I pay a visit to eat Bak Kut Teh in any places.

This is my hubby favorite tau foo pok. Heng Kee tau foo pok is very nice cause they cooked it till soft and nice in the mouth. That's why my hubby will order extra bowl of tau foo pok.
My hubby known the boss very well since he was a kid. Last time he use to stay in the neighborhood. So he know well of the boss. Sometime we will go and eat and bring along our friends to go try it.

Finally we had a great dinner at Heng Kee Bak Kut Teh , PJ Old Town.
The boss is always friendly and love to joke with us sometimes.

Chrisie Recipe Colorful Onde Onde

Dough Base:

Glutinous Rice Flour - 250gm
Pandan Juice - 200gm
Green Coloring Essence - few drops

Filling Base:

Palm Sugar Fined Chopped - 150gm
Fine Desicated Coconut - 1 whole coconut
A Pinch Of Salt

Method:

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

1st time I tried to make colorful Onde Onde. Last time in school only make green color when our teacher teach us during our cooking class in High School. I still remember how to do and is chewy delicious when my Mother In-Law tried it after she back from work. She say is yummy and I bring some to my mom and my friend Shawn and Yuko for tried. They all love it very much. I feel nice and wanted to make more delicious food and share it here and in my facebook it self.