Right next to you…

Some of my friends are regulars at this restaurant…

Home Cook

…and they did ask me why I had never gone there. Well, when my girl was little, very little, she loved the lokan

*Archive photo – for illustration purpose*

…there so I would drop by very often to buy some for her but subsequently, they stopped making and I never went back again. Another reason was because I would go to the restaurant right next door to this one…

Home Cook Corner

…but the last time we were there, I told the lady boss that my girl would not be able to eat anything with wheat flour and soy sauce and she said that more or less ruled out everything – there wasn’t much there that she could eat and that was why we had not been there for a while now.

Anyway, we decided to go and check this one out last Sunday for lunch and these, according to the nice guy – probably the boss – are the specialties of the house…

Home Cook Corner specialties

We had the chao chai (fermented preserved vegetables) fish soup…

Home Cook Corner chao chai tapah soup

tapah no less and yes, it was very nicely done but I do think the one we had here was nicer but of course, the one there had those giant freshwater prawns (udang galah) in it so it is not very fair to make a comparison between the two.

For our vegetable dish, we had the Thai-style midin

Home Cook Corner Thai-style midin 1

…which was nice too but I think they used lemon or lime juice or vinegar…

Home Cook Corner Thai-style midin

…instead of calamansi lime juice so I would say that I’ve had nicer ones elsewhere.

The ang chao (the lees or the residue of the fermented red yeast rice from the making of Foochow red wine) pork…

Home Cook Corner ang chao pork

…was good as well but I prefer the one we had here that made use of tau joo (fermented tofu) though I wouldn’t mind having this one sometimes for a change.

All in all, I would say the food was all right – the bill for the three dishes came up to RM42.00 altogether. I thought that was quite reasonable as it seems that I’ve been charged a lot more elsewhere these days. Besides, I rather liked how the aforementioned guy was very accommodating and reassuring – he said that they would use tapioca starch for anything coated and fried and he would tell us if any of the dishes on the menu had soy sauce  in it. Other than that, somehow or other, my girl enjoyed what I had ordered very much and since that was the case, we certainly would be back again to try some of the many other items on their elaborate menu.

HOME COOK CORNER (2.292756, 111.825335) is located at No. 73. Jalan Kampung Nyabor right next to RUBY RESTAURANT with the AmBank Tunku Osman branch in the very next block.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

18 thoughts on “Right next to you…”

  1. The pork looks delicious! And I love salads made with either lemon or lime juice. I make my own dressing, I prefer it to the bottled ones. I put sea salt, pepper, olive oil or grapeseed oil and lemon or lime juice. 🙂

    I would go for calamansi lime here – it is more fragrant and would enhance the taste more than lime or lemon.

  2. I don’t think I’ve had lokan before. Is it some type of stuffed shellfish?

    Yes, it’s a kind of clam, minced and mixed with minced pork and other ingredients and used to stuff the shell and deep fried. Nothing sensational, if you ask me, but it does seem rather popular at one restaurant here.

  3. home cook corner, what a homely name.
    what type of cuisine is that? Seems they use lots of fermented ingredients. The ang chao pork looks good.

    Chinese. This is just the tip of the iceberg. Lots more choices in their VERY thick menu – will go back and try some of the rest, not all fermented stuff – just happened to order two, by sheer coincidence. Did not cross our minds. I prefer places with fewer choices though – more specialised, only the best…so not so hard to decide what to eat.

  4. For the Thai style midin, I don’t mind they use lemon, lime juice or calamansi juice but not vinegar. The vegetables dish & ang chao pork looks really good.

    I prefer calamansi for its taste and fragrance, not so fond of lime or lemon.

  5. I missed lokan!! And I also prefer fermented bean curd than the ang chao but like you said, once a while a change is fine.

    Yes, good for a change and for people who like the taste of ang chao. I’m just ok with it. You like lokan? I’m just ok with that too – would not go out of my way for it. My girl loves it.

  6. :O They are serving cheese-chicken?! Try that out next time 😀

    Is that in their specialty menu? Can’t read Mandarin. Will check their main menu next time, big and thick and they have all the items in English, not just Mandarin.

  7. The lokan is something I’ve never heard of before. Salads look good!

    It’s a kind of clam, minced and mixed with minced meat and whatever else and stuffed in the shell and deep fried. To me, it’s ok, not sure if the clams help enhance the taste or not as these do not really taste all that strong. I hear at a restaurant in town, they keep all the shells for reuse…and eventually, all you get is meat, no clam but one can never tell the difference – Just as nice, with or without.

  8. Ooo those preserved veggies are most commonly cooked with pork, rite … I rarely see them with fish 🙂

    No, with fish (or prawns) or chicken, rarely with pork in soup though I like it fried, dry, with minced pork.

  9. It’s great that you went back and found the food good for a return visit. To me, vinegar or lemon juice could never substitute for lime. It is so totally different in taste and aroma.

    Yes, just not the same. Try squeezing lemon juice into your pounded sambal belacan instead of calamansi lime – it is an absolute no-no!!! Not nice at all.

  10. That is extremely nice of the guy to take note of Melissa’s special diet requirements. This itself wins my heart as not many eateries will even be bothered.

    Yes, very nice and friendly quite unlike the one at the place where my brother-in-law had his birthday dinner that day. I was already boycotting it after the very expensive dinner and the lousy most disappointing fish we were served.

    That night, I asked if they used wheat flour to coat the meat and deep fry and he replied, “You ask me these things, how would I know?” It was not so much what he said but the way he said it – like very snotty and very rude. As the boss, he could have jotted it down in the order chit and the kitchen hands could substitute accordingly if they did have those things we were avoiding or inform us if it could not be done. Next time, anybody wants to go and eat there, I am not going. Period!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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