Published on March 22nd, 2013 | by email2me
Restoran Keng Ping Lenggong and Fresh Water Seafood Cuisines
Most of the seafoods that we had on daily basis are mainly from the sea. No doubt the fishes and prawns from the sea are good, you will find that the foods made from fresh water seafoods are better. For this I am going to introduce to you all a fresh water seafood restaurant originated from Lenggong, Perak.
Located at Bandar Puteri Puchong, this restaurant are already 1 year old. It is the branch of the original Lenggong Keng Ping.
The restaurant are air conditioned and pretty spacious in its setup. This restaurant are use to be a vegetarian restaurant.
On the wall, there are some house specials written in Chinese together with pricing.
Authentic Sai Toe Fish Ball.Per pop RM0.70
It is hand made and no preservative added. Every single ball are bouncy and it is highly addictive as a starter. At first we ordered 40 balls for 10 pax to start it off. I was standing at the side placing orders for the menu attack for the session. After I finish placing orders, I turn back to the table and it is gone! Finish! So I ordered another round.
The fish balls were paired with a home made bird eye chilli sauce which also came from Lenggong. This is not for the faint hearted. Go slow with it.
This bottle of chilli sauce are available for sale if you want to bring it home. It taste really good with anything fried.
Claypot Pak Sok Kong
This is the wild type which catch by orang asli and then sell to the local fish monger to distribute it. There are no muddy smell from the fish as they are expert in treating the fish before it is dish out. A dash of Chinese rice wine were added when served. It is very tender and the fish basically melt in your mouth.
Steamed Water Monkey fish which is steamed and with just added superior soya sauce. This fish is meant to be shared. The ideal size of the fish is 1.5KG and the best way to enjoy seafood is by steam it. The flesh were taste a lil fruity in result of the feedings it had in the river.
Steam fish belly with bean paste
This is the best part of the fish for those who know how to eat fish. The belly is the softest and require a high skill to prepare it. At first I thought it will be fishy smell but it is not. It taste really good.
Wild boar curry.
Tofu Puff with minced meat
This is a recommended to order dish here at Keng Ping. Home made tofu puff with minced meat topped with special soup. There are no MSG and artificial flavorings.
Home made Kau Yoke with Yam.
Braised pork belly with yam. Perfect lean and fat cut of pork bellies braised for a long day plus left it overnight really made this dish a perfect companion for white rice. Just one dish alone I can kill 2 to 3 bowls of rice just like that. A combination of pork plus yam is a must to eat together in order to bring out the best taste out of it. Just the pork alone sometime may be too fat. The yam actually reduce the oily feeling as it is kinda sandy texture.
Clay pot wild boar
The wild board meat are suppose cook for a longer time to tender it. Taste wise the sauce not able to absorb much into the meat.
Sour Plum Sauce Duck
I find this dish is rather subjective for people to love it. If you like plum sauce, then you will love it. But not for me personally. The duck meat were ok and easy to go with rice.
Sambal Petai Ikan Bilis
Hail to the stinky beans. Stoink to the brim but high in nutritious value. A famous dish in nasi lemak.
Kam Heong Crab
Four Heavenly Kings
The brinjal were awesome. It is fried with plenty of garlic bits and bird eye chilli. Every bite come with kick from the garlic and chilli.
Claypot Kam Heong Chicken
This is a household dish for many house. I had this a lot when staying with my parents. The chicken were pan fried and then cook in dark soya sauce and dried chilli.
A simple home made egg tofu pan fried and then cook with minced meat. The sauce were slightly starchy with a hint of bean paste used. It looks simple but tasty.
This is another MUST order dish at Keng Ping. The skills that displayed by the chef to steam the chicken is in question here. He pass it with flying colors. Imagine I take the breast meat which famous for being tough and rough taste so tender.
The ginger sauce is the key to enhance the steam chicken taste. I can tell you, this portion easily clear by you alone. However the chicken were sold in 1/2 or whole bird. The chicken used here were corn fed chicken hence the color is a lil yellowish compared to normal chicken. At Lenggong, the chicken used were free range chicken. It is tough yet tender with the chef’s skill in preparing it.
Fried Roast Pork with bird eye chilli
Stir-fried Lotus Roots with Mushroom
Stir Fried Giant Bean Sprout with tofu puff and pork.
Stir Fried Cheng Long (Green Dragon from direct translation) Vege with bean sprout
This vege no matter how you fry it, it will still taste green.It looks like a mini pandan leave.
Braised egg noodle. *NOTE Make sure you order small portion eventhough you got 10 pax to share. The big portion lacks oomph and gravy. The idea is the same like Char Koey Teow, it will only taste good when fried 1 by 1 plate. If you put everything together, the consistency will be gone. This braised noodle is origin from Lenggong.
Fried rice are rather blant and normal. Go for the noodle instead.
Restoran Keng Ping
No.26, Jalan Puteri 5/2
Bandar Puteri Puchong,
Tel: 03-8052 3572 / 017-889 1697 / 017-912 8414