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Kuala Lumpur - Pig's Blood Pudding at Hutong Lot 10

k
klyeoh Sep 27, 2012 07:02 AM

I was walking past this "yong tau fu" stall at Hutong Lot 10 this evening when I saw cubes of pig's blood pudding as one of the available ingredients for the assemble-it-yourself "yong tau fu". For a moment, I thought "Hey, *when* did Singapore lift the ban of consumption of pig's blood" (banned since 1999) - then, silly me, I forgot that I'm actually in Kuala Lumpur at the moment: where one *can* still get pig's blood pudding for our "yong tau fu".

So I selected for myself a few choice cubes of pig's blood pudding, plus a selection of other tofu & vegetable items. Oh Gawd, bliss!

P.S. - Also had a plate of "chee cheong fun" from the same stall.

 
 
 
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  1. k
    klyeoh RE: klyeoh Sep 27, 2012 07:07 AM

    The photos posted on the stall showed the stallowner-chef with some local celebrity customers: Malaysian TV food critic Jason Yeoh aka Axian, Malaysia's internationally-renowned shoe designer Jimmy Choo, HK-based food critic Chua Lam and the billionaire-owner of Hutong Lot 10 Francis Yeoh.

    4 Replies
    1. re: klyeoh
      huiray RE: klyeoh Sep 27, 2012 08:50 AM

      The owner (presumably the figure common to all four pictures) is on the diminutive side, it looks like. :-)

      1. re: huiray
        k
        klyeoh RE: huiray Sep 27, 2012 09:18 AM

        LOL! There goes the "Never trust a skinny cook" advice.

        1. re: klyeoh
          huiray RE: klyeoh Sep 27, 2012 09:36 AM

          Is there a "mother ship" for this stall, and is the skinny owner at this stall in Lot 10 regularly? (i.e. QC is then maintained)

          1. re: huiray
            k
            klyeoh RE: huiray Sep 27, 2012 02:36 PM

            I'd not noticed this stall much before, perhas because it's kocated at one of the auieter ends of Hutong Lot 10 - not one of the more "legendary" stalls. Have to go back one day & find out more.

    2. huiray RE: klyeoh Sep 27, 2012 08:49 AM

      So there's at least one stall in Hutong Lot 10 that isn't bad?

      Hmm, I haven't had pig blood ["jyu1 hung4"; 豬紅] in a while. Partly because it's really only freshly curdled stuff that is delectable, "aged" stuff / packaged stuff is a little icky and rubbery...

      7 Replies
      1. re: huiray
        k
        klyeoh RE: huiray Sep 27, 2012 09:21 AM

        Oh, there are 2 other stalls I liked there: Ho Weng Kee's wanton noodles and the Penang fried koay teow.

        Other than that, I'd rather go to nearby Jalan Alor or Jalan Imbi for the more authentic tastes to be found there.

        1. re: klyeoh
          huiray RE: klyeoh Sep 27, 2012 09:24 AM

          Oh yes, I'd forgotten about that Penang "char koay teow" stall, the one where penang_rojak (I think - or was it you?) commented about how the skinny :-) guy there even had a "Penang" look, whatever that was. :-)

          1. re: huiray
            k
            klyeoh RE: huiray Sep 27, 2012 09:28 AM

            The guy I saw most frequently frying koay teow there actually looked Myanmarese. Come to think of it - he's probably Myanmarese!!

            1. re: klyeoh
              huiray RE: klyeoh Sep 27, 2012 09:33 AM

              Heh. I went looking...http://chowhound.chow.com/topics/8509... so I guess you don't see that skinny chap there much, then - but, rather, that Genghiz-Khan-ish chap you mention? :-D

              1. re: huiray
                k
                klyeoh RE: huiray Sep 27, 2012 02:42 PM

                This guy i see most often these days is a shorter guy - he's different from the other 2 guys and is probably trained to do their job. Local chefs now get Myanmarese understudy/assistants to do all the cookihg for them!

          2. re: klyeoh
            j
            Julian Teoh RE: klyeoh Sep 28, 2012 03:33 AM

            Agreed, Ho Weng Kee's wanton mee is awesome. I love the charred, fatty char siew.

            I used to frequent Koon Kee at Jalan Hang Lekir for wanton mee in the 80s, but I haven't been back for ages. I loved the crunchy texture of their noodles. Wonder how it's holding up today.

            1. re: Julian Teoh
              k
              klyeoh RE: Julian Teoh Sep 28, 2012 08:32 AM

              Koon Kee is still doing very good business when I walked past 2 weeks ago - totally packed to the brim at lunch-time on Saturday :-)

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