Welcome to my channel, Luveena Lee. I'm from Malaysia.
I’m a Wife, Travel Enthusiast, and Resident Cookery Queen of my home. I love to cook. I cook a lot of Malaysian food at home. Malaysian food is spicy, vibrant, full of flavour, scrumptious and absolutely worth to dive for.
So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love.
When I’m in the kitchen, I feel happy and energised, and ready to take the world.
So I created this site to share my favorite recipes and stories with you, in hopes that they might inspire and help us all to spend more time around the table and savor the good stuff in life.
And don’t be a stranger, come and say Hi to me at my social media outlets like Facebook, Instagram, and RU-vid.
The spicy pepper soup is legendary here. We ordered spicy pepper soup with chicken and that is our first mistake. Don't get me wrong, the soup is amazing, flavourful and have a nice kick to it. But it will slightly burned the throat. We were coughing alot after drinking the soup 😄 The chicken that comes with the soup is small, meatless and feel like old kampung chicken. We think the pork version will be a better choice. Overall, I found this dish to be very satisfying and a perfect choice for anyone looking for a comforting, spicy soup. Now, let's move on to the Shaoxing chicken. The chicken was cooked perfectly, extremely flavourful and has a thick dark sauce, kind like 3 cup chicken 三杯酒鸡。 The meat itself had a nice depth of flavor that I assume came from the Shaoxing wine. However, the only dissatisfaction is the chicken meat was small compare to a standard size chicken. We also ordered a plain veggies on the side. The soup was definitely a standout but is not something that I'd consume regularly as it is spicy and heaty. Overall, we had an okay dining experience at Restoran Kien Kee. The service was also okay- the service fast and attentive. I would recommend to come at night to this restaurant as it is less hot and parking is easier too. Restoran Serdang Kien Kee 沙登权记 D1, Jalan SK 10/3, Kampung Baru Seri Kembangan, 43300 Seri Kembangan, Selangor 0122549822
I kept mine in the drawer compartment under the freezer. It did't get hard, just a bit not so soft. I washed it in cold water just to loosen it, then i blanch it for less than 30 sec. Thanks for sharing the tips.
Sorry, I dislike fish cske and chinese sausage in my CKT and insist on cockles in my CKT instead. That is the reason I seldom eat CKT in Penang anymore.
Hi, after cooking the noodles, did u rinse it with water to remove starch? Or just drain off the cooking water? Sometimes it's hard to achieve fried springy noodles as it tends to get mushy 😅
Hi, I just tried this recipes without the clams, fish cakes, prawns, (replaced with sliced lobster cakes), add sliced baby corns and carrots as well as fried tofu pok as topings, i must say the seasoning is so spot on...its super delicious 😍 especially with the dry shrimps belacan n sambal paste. (By the way i replace Sugar with Honey, n the thick sweet soy sauce i mixed half with the salty one and the taste of penang char kueh tiaw is still there, just less sweet which is exactly perfect for me) This will be go to recipes for noodles from now on. Thanks Chef Lu!!!
