Posted by: CK Lam Tags: Bean Curd, Black Fungus, Chilli Powder, Chinese Parsley, Ck Lam, Drunken Style, Drunken Style Udang Galah, Giant River, Green Vegetables, Heritage Shop, House of Udang Galah, HUG, Hutton Lane, Lime Sauce, Little Fortune, Makansutra, Many Different Ways, Oyster Sauce, Peking Duck, Powder Mixture, River Prawn, Shop Houses, Soft Shell Crabs, Spring Onions, Udang Galah, Udang Galah in Chef Specialty Lime Sauce, Udang Galah Rice Soup in Casserole
BY CK Lam
Penang’s latest eatery serving giant river prawn is House of Udang Galah (HUG). Located on Hutton Lane, the restaurant housed in two renovated heritage shop houses offers fresh udang galah (giant river prawn) cooked in many different ways. Italian, Western, Malay, Indian and Chinese method of cooking is offered. The prawns are cut into halves and cooked with the head and shell intact.
One of HUG specialties is the Udang Galah in Chef Specialty Lime Sauce. The prawns steamed with garlic, chilli and ginger, made up a perky and appetising dish. Garnished with Chinese parsley, the dish costs a little fortune at RM109 (730g at RM15/100g).
Udang Galah in Chef Specialty Lime Sauce
Posted by: CK Lam Tags: 8th January, Cantonese Style, Chicken Pieces, Chinese Wine, Chives, Ck Lam, Delightful Flavors, Dragonfruit, Egg White, Freshwater Prawns, Fried Prawns, Har, Ipoh, Ipoh Perak, Ipoh Restaurant, Jackfruit, Kon Jin Har Lok, Light Soy Sauce, Makansutra, Mun Choong, Pan Fried, Pasir Puteh, Prawn, Pusing Public Restaurant, Puteh, River Prawn, Roes, Sweet Flesh, Sweet Note, Udang Galah, Vegetable Dish, White Rice
BY CK Lam
A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.
This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.
