Food Review – HALAL Chinese Style Seafood @ Lala Chong

By: stephanie
April 26th, 2012 • Related • Filed Under
feature photo

Fancy Chinese food and looking for a pork free one? It’s kinda difficult to look for one especially ‘dai chow’ Chinese food in town, but not after I came across this place. Lala Chong is famous for its lala (mussels (as mentioned in its name), is a pork free halal restaurant visited by quite a number of Malay as observed.

Sweet and sour mango pickles with chili padi and peanuts are served as appetizer. Not enough? There’s a satay stall outside!

Appetite increased Deciding to increase the appetizer, we got ourselves some chicken satay from the Malay stall right outside. The satay is not bad but the chicken skin in between meat reminds me much about cholesterol intake.

Siong tong lala (RM25) claimed to be one of their specialties but just average to me compare to other seafood restaurant. It is cooked in Chinese rice wine, ginger and chili padi, tastes sweet from the clam but nothing much, the clam is not meaty either.

Steamed chicken (free range chicken), a typical Chinese dish serves during festive seasons and every 1st and 15th of the month in Chinese family. The quality of the steamed chicken is not consistent I would say. My previous visit was better but this time a rather aging chicken is served and the meat is hard and chewy. How to spot an aging chicken? If their bone has little or no marrow, this is it!

Served with ginger paste (mixture of large amount of ginger of garlic, parsley with soy sauce) to be eaten with the chicken.

Salted egg yolk crab (RM47 per kg), the safest way of ordering crab is to order salted egg yolk one instead of sweet and sour if you are not too sure about their skills (just my opinion).  This is not bad by the way.

Teppan tofu (iron pan bean curd) cooked with minced chicken and Chinese mushroom dice (RM12). Instead of having minced chicken in the dish, it looks almost like meat balls to me may be they didn’t stir well while cooking. It tastes not bad and the egg tofu is soft in the inside.

Stir fried paku with sambal belacan (RM12), a vegetable to balance up other meat dishes, also a favourite dish among our family.

Affordable price for dinner but food quality is inconsistent. Big restaurant with ample parking space too! Do consider this place if you are looking for pork free and halal Chinese restaurant.

 

 

Lala Chong Seafood Restaurant (Opening daily from 11am to 11pm)
31, Jalan PJU1A/5A,
Ara Damansara,
47301 Petaling Jaya,
Tel: 03-7728 1906


There Is 1 Response So Far. »

  1. Comment by Sky
    2:56 am on June 16th, 2012 :

    Wow! This is even better than the BEST I have had in my fave Chinese reaurtsant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the ginger and garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy!SERVES 8 (change servings and units)Change to: Servings US Metric Close * * 1 * 2 * 3 * 4 * 5clear starsWrite a Review! (optional)Submit CancelIngredients * 3 lbs boneless skinless chicken breasts, cut into chunks * 2 cups green onions, sliced * 8 small dried chilies, seeds removed (chile pequin, bird’s eye, etc..) Cornstarch slurry * 1/4 cup soy sauce * 1 egg, beaten * 1 cup cornstarch Sauce * 1/2 cup cornstarch * 1/4 cup water * 1 1/2 teaspoons fresh garlic, minced * 3/4 cup sugar * 1/2 cup soy sauce * 1/4 cup white vinegar * 1/4 cup sherry wine or white wine * 14 1/2 ounces chicken broth (a can)Directions 1. 1 Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. 2. 2 Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. 3. 3 Drain on paper towels. Repeating until all chicken is fried. 4. 4 In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. 5. 5 Add green onions and hot peppers and stir fry about 30 seconds. 6. 6 Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. 7. 7 Add chicken to sauce in wok, and cook until all is hot and bubbly. 8. 8 Serve over rice.

Post a Response