Fried Siakap at Kedai Makan Rahmat, Kampung Pasir Putih, Pasir Gudang, Johor

I had always wanted to visit Kedai Makan Rahmat in Kampung Pasir Putih, Pasir Gudang for their famous deep fried Siakap or Siakap goreng. My friend Foong knew the founder, the late Encik Rahmat for nearly 30 years from Foong's banking days. Foong brought me to Kedai Makan Rahmat a few days ago. The famous shop by the sea is now run by Encik Rahmat's son.



The Sultan of Johor (then Crown Prince) graced the opening of Kedai Makan Rahmat in 1986. These photos hanging at the entrance proudly commemorate this significant event.



The restaurant set on stilts over the sandy beach and water had a charming kampung ambiance. 



Kedai Makan Rahmat was full house during our visit. The sun was blazing outside, but inside the restaurant, the sea breeze kept everyone cool and comfortable.



This is the view of the Johor Strait from Kedai Makan Rahmat. That forested land in the background is Pulau Ubin, Singapore. Foong said he used to just swim across when he was a young man.



Customers queue, place their orders at the counter and go to their seats. The food are served shortly at the tables.



I was stalking this young man with my camera whenever he comes out of the kitchen with a stack of fried Siakap and prawns. He was moving so fast, I was having a hard time trying to get a good picture of him in action. A few times, I got into his way. So sorry about that :P



Our order - Foong and I shared this large deep fried Siakap, deep fried shrimps and a couple of lime juice. Foong paid about RM50 for all these.





The large Siakap was deep fried with scales on. This created a crispy outside layer of skin and scales which kept the thick Siakap flesh tender and slightly juicy. I like my fried fish done this way. The fresh white Siakap flesh was sweet and still had a slight muddy taste that did not bother me. Dab the Siakap meat in a little kicap pedas or sambal chili and we have a marvellously delicious treat.



The fried Siakap scales are edible, though personally I felt they were not crispy enough for that today and had a slight "metallic" taste. Shall try again next time :)



This pounded sambal chili is a "power". Very spicy and this sambal was what took the simple fried Siakap to the next level of taste for me.



Seeing that almost every table ordered a plate of these deep fried shrimps, we had to get one too.



I love these large meaty shrimps. The shrimps were fried to the point just a shade below dry. Would have been perfect for me if some of the natural juices remained but I still liked this.



Our lime juice - simple and nice.



There is plenty of parking space at Kedai Makan Rahmat, though you might have to walk a little bit during peak hours.

Kedai Makan Rahmat is an excellent place for lunch. Besides their signature Siakap goreng and fried shrimps, they also serve a variety of Malay vegetable, beef rendang and chicken dishes.



Restaurant name: Kedai Makan Rahmat
Address: 3, Jalan Pantai, Kampung Pasir Putih, Pasir Gudang, Johor Bahru
Map: http://goo.gl/maps/J6MNk
GPS: 1.434552,103.931629
Hours: 10:30am to 3:30pm
Halal

Date visited: 24 Apr 2013

I had always wanted to visit Kedai Makan Rahmat in Kampung Pasir Putih, Pasir Gudang for their famous deep fried Siakap or Siakap goreng. My friend Foong knew the founder, the late Encik Rahmat for nearly 30 years from Foong's banking days. Foong brought me to Kedai Makan Rahmat a few days ago. The famous shop by the sea is now run by Encik Rahmat's son.



The Sultan of Johor (then Crown Prince) graced the opening of Kedai Makan Rahmat in 1986. These photos hanging at the entrance proudly commemorate this significant event.



The restaurant set on stilts over the sandy beach and water had a charming kampung ambiance. 



Kedai Makan Rahmat was full house during our visit. The sun was blazing outside, but inside the restaurant, the sea breeze kept everyone cool and comfortable.



This is the view of the Johor Strait from Kedai Makan Rahmat. That forested land in the background is Pulau Ubin, Singapore. Foong said he used to just swim across when he was a young man.



Customers queue, place their orders at the counter and go to their seats. The food are served shortly at the tables.



I was stalking this young man with my camera whenever he comes out of the kitchen with a stack of fried Siakap and prawns. He was moving so fast, I was having a hard time trying to get a good picture of him in action. A few times, I got into his way. So sorry about that :P



Our order - Foong and I shared this large deep fried Siakap, deep fried shrimps and a couple of lime juice. Foong paid about RM50 for all these.





The large Siakap was deep fried with scales on. This created a crispy outside layer of skin and scales which kept the thick Siakap flesh tender and slightly juicy. I like my fried fish done this way. The fresh white Siakap flesh was sweet and still had a slight muddy taste that did not bother me. Dab the Siakap meat in a little kicap pedas or sambal chili and we have a marvellously delicious treat.



The fried Siakap scales are edible, though personally I felt they were not crispy enough for that today and had a slight "metallic" taste. Shall try again next time :)



This pounded sambal chili is a "power". Very spicy and this sambal was what took the simple fried Siakap to the next level of taste for me.



Seeing that almost every table ordered a plate of these deep fried shrimps, we had to get one too.



I love these large meaty shrimps. The shrimps were fried to the point just a shade below dry. Would have been perfect for me if some of the natural juices remained but I still liked this.



Our lime juice - simple and nice.



There is plenty of parking space at Kedai Makan Rahmat, though you might have to walk a little bit during peak hours.

Kedai Makan Rahmat is an excellent place for lunch. Besides their signature Siakap goreng and fried shrimps, they also serve a variety of Malay vegetable, beef rendang and chicken dishes.



Restaurant name: Kedai Makan Rahmat
Address: 3, Jalan Pantai, Kampung Pasir Putih, Pasir Gudang, Johor Bahru
Map: http://goo.gl/maps/J6MNk
GPS: 1.434552,103.931629
Hours: 10:30am to 3:30pm
Halal

Date visited: 24 Apr 2013

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Singapore Prawn Mee in Larkin Bus Station Food Centre, Johor Bahru

 

My friend Bryan (of Food & Fun Johor) and I recently paid a visit to the Ngew Seng Kwi 阿贵 prawn noodles stall at the third storey food centre at JB's Larkin bus station.

 

 

Ah Kwi's humble stall is one of the oldest prawn mee stalls in Johor.

 

Ah Kwi's dad used to run his prawn mee stall on a push cart in 1950s Singapore. One day in 1964, Ah Kwi's dad pushed his push cart stall right across the Causeway and settled down along Jalan Wong Ah Fook in Johor Bahru.

 

 

This is Ah Kwi in 1971. The stall had neither electricity nor running water. Ah Kwi's prawn mee push cart stall remained in Jalan Wong Ah Fook until they were moved to Larkin in 1995 to make way for JB downtown redevelopment.

 

 

Looking at Ah Kwi today, the man hasn't aged that much. Guess his secret for staying youthful is his friendliness and cheerfulness.

 

For Ah Kwi's stall, I suspect not much has changed since the 1970s except, of course, the location, convenience of electricity and running water, and needless to say, the price.

 

When I was a child in Singapore's old Toa Payoh lorong 5, we used to buy our prawn mee from the food centre nearby. We would eat the noodles for lunch, and save the soup which we will add rice inside, and that will be our dinner. We were happy because the deep brownish hued, tea like prawn broth was so, so tasty.

 

Ah Kwi's prawn mee is not quite the Toa Payoh prawn mee of the 1970s but it is probably as close to old style Singapore prawn mee as you can get in JB today.

 

 

The main ingredients of Ah Kwi's prawn mee are of course prawns and then there are also thin slices of pork. The pork slices were slightly firm and its flavour was likeable though unremarkable.

 

 

The stars were, of course, Ah Kwi's prawns. Ah Kwi uses fresh sea prawns from nearby Pontian, which he bought from the Larkin wet market downstairs. And, Ah Kwi prepares his prawns in the time honoured laid back way. Ah Kwi keeps the fresh prawns chilled in a small container of ice water and cooks a handful only when there is an order.

 

 

This photo shows how it is done at the average prawn mee stall (not Ah Kwi). The prawns are normally cooked and shelled in bulk, leaving the shelled prawns exposed to air until they are sold and eaten, sometimes hours later.

 

 

Here, Ah Kwi shells his prawns one by one and serves them to the customer right away.

 

Bear with me as I parade more shots of the prawns :)) I just love them, these plump juicy fresh sea prawns from Ah Kwi.

 

 

 

 

 

 

 

Ah Kwi's broth is a blend of pork and prawn stock with the latter being the dominant flavour. The umami flavour from the sea prawns was robust.

 

 

Chili padi lovers, remember to ask Ah Kwi for this green chili padi. These little fire crackers are stinging hot and let go a pleasant aroma when we bite into its crunchy pulp.

 

 

 

Like his prawns, Ah Kwi cut his chili padi only when there is an order. In this way, the customer gets fragrant fresh cut chili rather than those "rusty" oxidised and shrivelled ones we normally get elsewhere.

 

For friends who may be interested, Singapore Media Corp artistes are sometimes seen at Larkin in search of the old style Singapore prawn noodles at Ngew Seng Kwi stall.

 

 

 

Larkin bus station food centre has several interesting old food stalls that had been here for many years. The environment is bright and clean. I will be here, food spotting for a few more times.

 

Restaurant name: Ngew Seng Kwi 阿贵 (prawn mee stall)

Address: Larkin Bus Station Food Centre, 3rd storey

Map: http://goo.gl/maps/rfuzR

GPS: 1.496223,103.742946

Hours: 11:30am to 2:30pm

Non Halal

 

Date visited: 31 Jan 2013



 

My friend Bryan (of Food & Fun Johor) and I recently paid a visit to the Ngew Seng Kwi 阿贵 prawn noodles stall at the third storey food centre at JB's Larkin bus station.

 

 

Ah Kwi's humble stall is one of the oldest prawn mee stalls in Johor.

 

Ah Kwi's dad used to run his prawn mee stall on a push cart in 1950s Singapore. One day in 1964, Ah Kwi's dad pushed his push cart stall right across the Causeway and settled down along Jalan Wong Ah Fook in Johor Bahru.

 

 

This is Ah Kwi in 1971. The stall had neither electricity nor running water. Ah Kwi's prawn mee push cart stall remained in Jalan Wong Ah Fook until they were moved to Larkin in 1995 to make way for JB downtown redevelopment.

 

 

Looking at Ah Kwi today, the man hasn't aged that much. Guess his secret for staying youthful is his friendliness and cheerfulness.

 

For Ah Kwi's stall, I suspect not much has changed since the 1970s except, of course, the location, convenience of electricity and running water, and needless to say, the price.

 

When I was a child in Singapore's old Toa Payoh lorong 5, we used to buy our prawn mee from the food centre nearby. We would eat the noodles for lunch, and save the soup which we will add rice inside, and that will be our dinner. We were happy because the deep brownish hued, tea like prawn broth was so, so tasty.

 

Ah Kwi's prawn mee is not quite the Toa Payoh prawn mee of the 1970s but it is probably as close to old style Singapore prawn mee as you can get in JB today.

 

 

The main ingredients of Ah Kwi's prawn mee are of course prawns and then there are also thin slices of pork. The pork slices were slightly firm and its flavour was likeable though unremarkable.

 

 

The stars were, of course, Ah Kwi's prawns. Ah Kwi uses fresh sea prawns from nearby Pontian, which he bought from the Larkin wet market downstairs. And, Ah Kwi prepares his prawns in the time honoured laid back way. Ah Kwi keeps the fresh prawns chilled in a small container of ice water and cooks a handful only when there is an order.

 

 

This photo shows how it is done at the average prawn mee stall (not Ah Kwi). The prawns are normally cooked and shelled in bulk, leaving the shelled prawns exposed to air until they are sold and eaten, sometimes hours later.

 

 

Here, Ah Kwi shells his prawns one by one and serves them to the customer right away.

 

Bear with me as I parade more shots of the prawns :)) I just love them, these plump juicy fresh sea prawns from Ah Kwi.

 

 

 

 

 

 

 

Ah Kwi's broth is a blend of pork and prawn stock with the latter being the dominant flavour. The umami flavour from the sea prawns was robust.

 

 

Chili padi lovers, remember to ask Ah Kwi for this green chili padi. These little fire crackers are stinging hot and let go a pleasant aroma when we bite into its crunchy pulp.

 

 

 

Like his prawns, Ah Kwi cut his chili padi only when there is an order. In this way, the customer gets fragrant fresh cut chili rather than those "rusty" oxidised and shrivelled ones we normally get elsewhere.

 

For friends who may be interested, Singapore Media Corp artistes are sometimes seen at Larkin in search of the old style Singapore prawn noodles at Ngew Seng Kwi stall.

 

 

 

Larkin bus station food centre has several interesting old food stalls that had been here for many years. The environment is bright and clean. I will be here, food spotting for a few more times.

 

Restaurant name: Ngew Seng Kwi 阿贵 (prawn mee stall)

Address: Larkin Bus Station Food Centre, 3rd storey

Map: http://goo.gl/maps/rfuzR

GPS: 1.496223,103.742946

Hours: 11:30am to 2:30pm

Non Halal

 

Date visited: 31 Jan 2013



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Drunken Prawns @ Kong Kong Tai Son Seafood in Kampung Kong Kong

Reader Muffyn Liuliu asked where did those rosy hued prawns in the header of my blog came from.

They were drunken prawns at Kong Kong Tai Son Seafood Resort J

Drunken prawn is one of many classic ways of serving prawns in Chinese styled seafood restaurants.

The keys to a good drunken prawn dish are live and good quality prawns; sea water prawns are the best. Good quality cooking wine and a skillful chef who can put all these ingredients together perfectly.

At Kong Kong Tai Son, all these critical elements come together to deliver a delightful rendition of that old classic drunken prawn dish. I was delighted with the first bite, and then enthralled.

Precisely cooked, the succulent flesh of the cheery rosy hued prawns was bouncy and springy to the bite. It was naturally, ocean fresh sweet.

The fragrant soup had that distinct liquor taste and aroma, which was relatively robust. The chef was rather liberal at applying his wine and I liked that J

View of the floating fish farm from the restaurant. Most of Tai Son's seafood are raised here. 

When dining at Kong Kong Tai Son seafood resort, remember to include drunken prawns in your order J

Restaurant name: Kong Kong Tai Son Seafood Resort

Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor

Map: http://g.co/maps/rgm5s

GPS: 1.51628,103.99847
Hours: 11:00am to 11:00pm11:00am to 12:00am (Saturday)

Non Halal

Date visited: 1 Feb 2012

Reader Muffyn Liuliu asked where did those rosy hued prawns in the header of my blog came from.

They were drunken prawns at Kong Kong Tai Son Seafood Resort J

Drunken prawn is one of many classic ways of serving prawns in Chinese styled seafood restaurants.

The keys to a good drunken prawn dish are live and good quality prawns; sea water prawns are the best. Good quality cooking wine and a skillful chef who can put all these ingredients together perfectly.

At Kong Kong Tai Son, all these critical elements come together to deliver a delightful rendition of that old classic drunken prawn dish. I was delighted with the first bite, and then enthralled.

Precisely cooked, the succulent flesh of the cheery rosy hued prawns was bouncy and springy to the bite. It was naturally, ocean fresh sweet.

The fragrant soup had that distinct liquor taste and aroma, which was relatively robust. The chef was rather liberal at applying his wine and I liked that J

View of the floating fish farm from the restaurant. Most of Tai Son's seafood are raised here. 

When dining at Kong Kong Tai Son seafood resort, remember to include drunken prawns in your order J

Restaurant name: Kong Kong Tai Son Seafood Resort

Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor

Map: http://g.co/maps/rgm5s

GPS: 1.51628,103.99847
Hours: 11:00am to 11:00pm11:00am to 12:00am (Saturday)

Non Halal

Date visited: 1 Feb 2012

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