Chung Ling Alumni Association Petaling Jaya Klang Valley

Lobak, or deep fried pork and crab roe filled soy bean wraps. Highly recommended.

Otak-otak or steamed spicy fish mousse.

The key precepts of every Chung Ling School student.  I am told by Mr Lee Chao Chin, a university classmate of mine, that initially he reckoned they are a pair of lines of poetry that adhere to strict traditional rules.   Such calligraphy are often hung in frames on walls or doorways of homes in China.  In literature, they are known as antithetical couplets.   The characters chosen are usually profound in meaning and yet precise in message.  ON a second viewing by Mr. Lee, they may not be such couplets but provide praises for families with scholarly achievements.

Pig trotters braised in vinegar and dark soy sauce - the "Too Kar Orh Cho".  Highly recommended.

Jee Hoo Char with a dollop of Sambal condiment on a lettuce leaf.  Move over, Sang Choy Bow! The fried Yambean or Jicama is combined with shredded cuttelfish strips, carrots and cabbage, together with shallots, garlic, pork strips and soaked cut mushrooms.
Highly Recommended.

Indian fish curry with all the works and taste.  Highly recommended.

Not sure if this is Lam Mee per Straits Chinese style or the Hakka version of the noodles.    Usually eaten for birthday celebrations.

Belachan chicken, where the shrimp paste is marinaded with the meat  together with other balancing ingredients to ensure a crispy and flavourful outcome. Oyster sauce, black pepper, plus a pinch of sugar and salt, are used to condition the chicken over night.    Before deep frying , a batter of rice and corn flour, with a pinch of salt, is coated over the marinaded chicken.

The Chung Ling School Alumni Association in the Klang Valley is located at 14 Jalan Utara, 46200 PJ.  Table bookings are essential, although the dining hall spreads over two sections within the ground floor of the building.

Telephone Contact:  +603 7957 0318

Klang Valley - More Culinary Delights

Samsui ginger chicken at the Soup Kitchen, OneUtama.

Kaya filled snack at bakery at Bangsar Village One.

Siau Gou or water dogs in soup, Cantonese style.

Tender, yummy and juicy fried chicken at Ratha Raub Indian.

The simple yet tasty and appetising Roti at 6am on a Friday morning near Taman Tun.

Loh Mai Kai or steamed Glutinous Rice chicken, Ipoh Road, Kuala Lumpur.

Caramelised top over my Cappuccino at Cafe Pascucci, Tropicana, Petaling Jaya.

Modern bakeries are the rage amongst  KL's families and youngsters.

A most rewarding chicken curry with oomph at Ratha Raub.

Lunar New Year 2017

A most popular dish when gathering for dinner with friends and family over the festive season, mainly in south-east Asia, especially in Malaysia and Singapore.   It is a collection of crunchy stuff, raw fish and thinly sliced veg  - the Yee Sang. Before eating, every one at the dining table stand to stir up the ingredients and concurrently pronounce "Lo Hei"  (in Cantonese "to stir up the energy and vibes").    Photograph was taken at the Grand Kingdom, Tropicana, Petaling Jaya, Klang Valley .

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The Kumquats and the Oranges are iconic symbols of prosperity and gold in Chinese culture.

Roosters can either articulate too much or are extremely quiet.  Other Rooster characteristics are discipline, problem solving and seeking attention.     They are often self-assured and organised.  Image credit - Social media.

The iconic Tu Tor or pig stomach soup, here home made for the gathering of family on Lunar New Year's Eve.

Tnieh Kueh is made from steaming banana leaf lined cups of tapioca flour and sugar.   These were found at a SS2  open market in the Klang Valley outside Kuala Lumpur.

Seafood seems to be the shared captivation for many festivals around the world.

Yummy dessert lovelies with fruit slices, at the E & O Hotel, George Town, Penang.

Red turtle snacks, made from mung bean fillings.  From the kitchen of Ms. Teoh Sian Kin.

Lanterns galore at the Kek Lok Si Temple complex in Air Itam, Penang Island.

Commercial spaces are full of festive decorations before and during the Lunar New Year.  This set up was spotted in George Town Penang at a down town shopping centre.

Kai Tan San, a favourite biscuit of mine that seems only made during the festive season.  From the kitchen of Ms. Teoh Sian Kin.

A double folded Hibiscus  flower blooms in the Wollongong area.