Kek Lok Si Temple, Penang 槟城极乐寺

Kek Lok Si Temple, Penang

槟城极乐寺

( 11th November 2012 )

View of the pagoda from ground level

View of the pagoda from mid-level

We visited the Kek Lok Si Temple on the second day of our visit to Penang Island. The temple is situated in Ayer  Itam, Penang. The road leading to the temple was narrow and busy as  many stalls were set up on both sides of the road. We missed a turn leading to the temple grounds and had to turned back to find our way to the temple.

Kek Lok Si is also known as the "Temple of Supreme Bliss". It is the largest Buddhist temple in Penang and reported to be the largest in South East Asia. 

 Four pictures of the 18 immortals

 The Buddhas

   The four Heavenly Kings

 

 The Four-Faced Buddha

 The Guan Yin statue under the pavilion

 Another Guan Yin statue peeking from behind a building

十二生肖

The 12 animal signs of the Chinese zodiac at the temple grounds

 Rat 鼠

 Cow 牛

 Tiger 虎

 Rabbit 兔

 Dragon 龙

 Snake 蛇

 Horse 马

Goat 羊

 Monkey 猴

 Cock 鸡

 Dog 狗

Pig 猪

Palm Sugar Jelly 椰糖燕菜糕

Palm Sugar Jelly 椰糖燕菜糕

 

In a large mould

In smaller moulds

Making and eating this palm sugar jelly makes me nostalgic. It was among the first few things that I learnt to make from my neighbour, who is only a year older than I am. Yet my friend and neighbour is very adept at making all kinds of cookies, cakes and desserts even at a young age. Unlike my friend, to make this palm sugar jelly successfully was a culinary feat for me!

I like it then when I was thirteen years old and I like it just as much today after all these years. A great tasting sweet dessert for the whole family after a sumptuous dinner. 

Ingredients

20g agar-agar (jelly) strips 
200 ml thick santan
220g palm sugar or gula Melaka
80g sugar
1200 ml water

 A packet of agar-agar (jelly)

Agar-agar (jelly) with the packet removed

Instructions

 

1.  Cut the agar-agar strips into sections of about 10 cm. Soak the agar-agar strips for 15 minutes 
2.  In a medium-sized pot, bring the 1200 ml water to the boil
3.  Add in the agar-agar strips and boil until the agar-agar strips dissolve
4.  Strain the liquid and put it back into the pot to boil
5.  Add in the sugar and palm sugar and boil until they are dissolved
6.  Finally, add in the thick santan. Once the mixture starts to bubble, remove the pot from the heat immediately
7.  Pour into jelly moulds of your choice
8.  Allow to cool and set before chilling them in the refrigerator
9   Remove the jellies from the moulds before serving 

N.B. Any food cooked with santan (coconut milk) goes bad easily. It is advised that you keep the food items in the refrigerator if it is not about to be consumed.

 With moulds removed

Stir-Fried Fresh Matrimony Vine Leaves (Kow Kee Chye) 炒枸杞菜

Stir-Fried Fresh Matrimony Vine Leaves (Kow Kee Chye)

炒枸杞菜

 

It is full of goodness

 

Ingredients

400g fresh matrimony vine leaves ( pluck the leaves and discard the thorny stems, soak in water and wash thoroughly )
1 egg ( beaten )
1 tbsp minced garlic
2 tbsp cooking oil
1/2 tsp of sesame oil

Sauce Ingredients

1 tbsp oyster sauce
1 1/2 tsp sugar
1 tsp salt


Dissolve the sauce ingredients in 1 Chinese rice bowl of water

Instructions

1.  Heat 2 tbsp cooking oil in a wok. Saute the minced garlic till light brown and fragrant.
2.  Add in the sauce ingredients and bring it to the boil
3.  Add in the fresh matrimony vine leaves and stir and allow to simmer for 3 to 4 minutes
4.  Add in the beaten egg and stir briskly to prevent the egg from getting lumpy
5.  Let it simmer for another 2 minutes
6.  Add in 1/2 tsp of sesame oil
7.  Dish up and serve.

Chilled Orange & Lychees

Chilled Orange & Lychees

 

A cool and refreshing drink

 

Ingredients

4 oranges
1 can of lychees
2 calamansi limes

 A can of lychees

Calamansi

 

Instructions

1.  Peel the oranges. Remove all the pith.
2.  Separate into sections and discard all the dividing membranes
3.  Place the orange sections into a large bowl with the lychees from the can
4.  Pour the lychee syrup from the can into the fruit mixture
5.  Squeeze the juice from the 2 calamansi limes and pour into the fruit mixture
6.  Chill well in the refrigerator before serving

Fried Noodles 炒面

Fried Noodles 炒面

 

  A  plate of delicious fried noodles

 

Ingredients

100g dried noodles
100g choy sum
150g pork slices
100g shrimps ( shelled and with veins removed )
2 tbsp lard or cooking oil
1 tbsp minced garlic

Sauce Ingredients

1 1/2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp sugar
1/2 tsp salt
1 1/2 Chinese rice bowl of water

Dissolve all the sauce ingredients in a large bowl

How To Marinate Pork Slices

1/2 tsp shao hsing wine
1 tsp cornflour

Add wine to the pork slices in a bowl. Mix well. Then add in the cornflour and mix thoroughly. Set aside for later use

Pork slices and shrimps

How To Soften The Dried Noodles

 

Boil the dried noodles in 1.5 litres of water for 20 minutes until soft. Drain, rinse with running tap water and set aside for later use.

A packet of dried noodles 

This is how the dried noodles look like

The boiled and softened noodles

How To Prepare The Choy Sum

Add 1/2 tsp of lye water to 1.5 litres of water and bring it to a boil. Blanch the choy sum in the boiling water for 1 minute. Drain, rinse with cold water and set aside for later use. 

 Boiled choy sum

Instructions

1.  Heat 2 tbsp of lard or cooking oil in a wok and saute the minced garlic till light brown and fragrant.
2.  Add in the sauce ingredients and bring to the boil over medium fire
3.  Add in the pork slices and let it simmer for 3 minutes, stirring lightly
4.  Add in the shrimps and let it cook for 1 minute. Keep stirring
5.  Add in the choy sum and let it simmer for 1 minute and remove the choy sum and place them on a plate
6.  Add in the boiled and softened noodles and stir for another minute or two. Mix well.
7.  Dish up and serve hot

Note : The choy sum need to be removed earlier to avoid it from being overcooked.

Bidor, Perak 美罗鸭腿面

Bidor, Perak 美罗鸭腿面

On our homeward journey from Penang we detoured to the town of Bidor for a late lunch. We were in for a surprise when our intended restaurant, PC Restaurant was fully packed despite the late hour for lunch. Hungry and eager patrons could be seen standing around and waiting for those seated and eating at the tables to finish their meals. More and more people seem to be crowding into the shop despite all the tables being taken. Well, the food must be great for such a crowd to wait willingly.

We found one table with a young lovey-dovey couple almost finishing their meal and we stood near their table and waited. After about 8 minutes, the young couple finally polished off their meal and I quickly sat down before they could fully vacate because others were also keeping an eye on that table. Sorry, love birds, for crowding into your space.

We waited quite a while for the table to be cleared and waited again for our orders to be taken. Waited longer still for our orders to arrive. But it was a worthwhile wait because the meal was great!. We ordered duck noodles and won ton soup. Both were superb!


 

 Won ton soup

 Duck noodle soup

Duck soup and the noodle - dry style

The PC Restaurant sells many varieties of biscuits and snacks. While waiting for the food to arrive, most patrons were seen browsing through the shelves of snacks and biscuits, taking their pick. 

 Chicken biscuits

 Fragrant biscuits

Chicken floss cookies

 Fragrant sesame biscuits

Barbecued fish slices