We have an appointment with Feng Shui Master B. E. Loh at 10 a.m to try out the speciality at a bah-kut-teh shop in Kepong. As we like some surprises, so we did not asked him what the speciality was. It was 9 a.m when we left Cheras and though there was a bad traffic jam in the city, we managed to be there 15 minutes ahead of appointed time.
Leong Kee started in 1977 and has been in business for 31 years. The shop commences for business from 6 a.m to 1.45 p.m. They get many loyal fans who come braving rain or shine. Lady boss told us that in order to have a consistent taste, her husband brews a huge pot of sweet stock first. After taking down orders, he ladles the stock into smaller claypots to brew with uncooked meat.
Master Loh ordered the pig's tendons, foochook braised with pig's trotter and ginger wine cooked with pig's kidneys. We waited for 20 minutes. The main character was not what we had thought it to be. The tendons here comes from the embedded part of the backbone and loin meat or ribeye. It's a short tendon so there are not enough to go round the market unlike the normal tendons of the pig's legs.
The white short particles of three inches in length and half-inch in width are the tendons. These are sandwiched between two thin layers of lean meat. One bite, you get hooked. Bah-kut-teh stock is very sweet, non-oily. A good recommendation for friends who do not like oily stuff.
罗木勇约我们早上十点到甲洞一间肉骨茶餐馆用餐，我们不问特色在那里，抱着期待的心情赴约。上午九点由蕉赖出发，虽然经过吉隆坡市中心时遇到交通阻塞，我们还是提早十五分钟抵达目的地。
良记由1977年开市至今已经三十一年，每天早上六点开始营业至中午一点四十五分，老顾客风雨不改来捧场。老板娘告诉我：「为了控制口味不变，一大锅猪骨汤预先煲好，待顾客点菜后才盛在瓦煲加入生猪肉煮熟。」
罗先生点了生煲猪筋、腐竹卤猪脚及姜酒猪腰。二十分钟后，早餐的主角“生煲猪筋”上桌，我们问：「是不是猪脚筋？」罗先生向我们分析道：「猪筋并非猪脚筋，而是介于脊椎骨及里肌肉（俗称肉眼）之间的一条筋脉，数量稀少，一般上在菜市场很难购得。」
瓦煲内盛满颜色清淡的肉汤，隐隐约约可以看到锅内一条条颜色雪白，约莫长三寸、宽半寸、比五毛硬币厚一点的猪肉片。每片猪肉都如三文治般由两层薄薄的瘦肉夹着一层状似肥肉的猪筋，入口有咬劲却不会韧，味道带甜热腾腾的汤，清淡不腻，最适合讲究健康又喜欢吃肉的朋友。
良记肉骨茶 Lieong Kee Bae Good Teh
19, Jalan Development, Taman Kepong,
52100 Kuala Lumpur. Tel: 03-62750102, 012-9702946
（每逢星期一休息，假期照常营业 Closed on Mondays. Remains open during public holidays）
No comments:
Post a Comment