Chao Yen Teo Chew Restaurant

Today as usual was a day-out for Tristan. He woke up late so by the time we were out of the house, it was already 2.30pm. While I was driving towards 1Utama, I was wondering what I should have for a late lunch.

Suddenly I remembered Choa Yen Teo Chew Restaurant has a Dim Sum session between 3pm-6pm. Hence, I've decided to give it a try.

Tristan was enjoying his KFC Mashed Potatoes while Mummy was busy going through the menu. Dim Sum selection was limited. They didn't even have my favourite 'Har Gow' (Prawn Dumpling). I ended up ordering Pu Er Tea, Steam Pork Ribs with Black Bean, Spring Roll & Prawn Rice Noodle.

Service was kind of slow considering there were only 2-tables occupied. My food came only after 20-minutes or so. I wonder how long do we need to wait should there be more patrons.

When the food came, I was kind of dissappointed at the portion. It was very little. Taste wise was average only.

Pu Er Tea: RM3














Spring Roll: RM3














Prawn Rice Noodles: RM5














Steam Pork Ribs with Black Bean: RM6














If I ever do crave for Dim Sum again, will I return to this restaurant? Umm, I don't think so...considering the service, food and pricing.

Recipe: Stir-fry pork with bellpepper

Ingredients:
1 rice bowl of pork
1 medium size bellpepper
2 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon soya sauce
Dash of pepper
5 tablespoon water
salt to taste

Instructions:
1. Marinade the pork with soya sauce, cornstarch and pepper for a few minutes.
2. Heat up the wok with 1 tablespoon of oil. Put in the marinated pork and stir-fry till cooked.
3. Add in the bellpepper and oyster sauce and stir-fry quickly.
4. Add in the water and let the dish boil.
5. Lastly, add salt to taste and stir-fry on high heat for the sauce to thicken.

Recipe: Seaweed Soup

Ingredients:
Half rice bowl of sliced pork loin (you can substitute with chicken/seafood)
Half rice bowl of dried anchovies/ikan bilis (washed)
Half piece of seaweed
1 tube of soft tofu (cubed)
1/2 tablespoon of chicken powder
Salt & pepper to taste

Instructions:
1. Heat up the oil in a saucepan/wok
2. Saute the anchovies 1/2 minutes.
3. Pour in the water and let it simmer for about 15mins on high heat.
4. Retain the stock and remove the anchovies.
5. Add in the pork slices & seaweed. Let it boil.
6. Next, put in the chicken powder and tofu.
7. Season with salt & pepper.

Recipe: Stir-fry Bittergourd with XO Sauce

Ingredients:
1 medium size bittergourd (cut into thin slices)
2 tablespoon XO Sauce
1 teaspoon soya sauce
1 teaspoon sugar

Instructions:
1. Parboil in hot oil. Dish out, drain well and keep aside.
2. Heat up 1 tablespoon oil in the hot wok, saute XO Sauce until fragrant.
3. Add in bittergourd, soya sauce & sugar. Stir-fry briskly over high heat and well combined.

Recipe: Stir-fry french beans with roasted pork belly

Ingredients:
1 rice bowl of french beans (bite size pieces)
1 rice bowl of roasted pork belly
3 cloves of garlice (sliced)
Salt & sugar to taste
1 tablespoon of oil
Mix together:
1 teaspoon dark soya sauce
5 tablespoon of water

Instructions:
1. Heat the oil in a wok/pan.
2. Saute the garlic.
3. Add the roasted pork belly.
4. Next, put in the french beans and stir-fry for a few minutes.
5. Pour in the soya mixture.
6. Finally add in some salt & sugar to taste and stir-fry till sauce thickens.

Recipe: Iceberg Lettuce with Oyster Sauce

Ingredients:
1 head of iceberg lettuce
2 tablespoon dried shrimps (washed)
1 teaspoon soya sauce
2 tablespoon oyster sauce
2 tablespoon of oil

Instructions:
1. Blanch the lettuce and put it aside.
2. Heat the oil in a wok/pan.
3. Fry the dried shrimps till crispy.
4. Place the oyster sauce on the blanched lettuce.
5. Pour the hot oil with dried shrimps on the lettuce.

Recipe: Nyonya Crab

Ingredients:
1/2 pack of Nyonya Seafood Paste
1 medium size onion (cut into wedges)
1 egg
3 flower crab (clean & cut into bite size)
1 tablespoon of oil
1 rice bowl of water

Instructions:
1. Heat the wok/pan with the oil.
2. Saute the onions for 1 minute.
3. Add in the paste and crabs and stir-fry awhile.
4. Add the water and let it boil. Turn the fire low and let it simmer till the crabs are cooked.
5. Next, turn the fire to high and stir-fry till the sauce thickens a little.
6. Off the fire, pour in the egg and stir.