12-Sep~ Claypot Paddy Chicken Porridge
For Chinese, we were normally being called as freak for eating all sorts of strange foods, and also odd animals. We ate raw century eggs, we ate all sorts of the inner organ of an animal and even all sorts of insects. But my dad theory was: Whatever animal where their rear facing the sky, there’s where you are allowed to feast them!!
Today we are going to share about some of this. In the end, I will have you have the call to call them as Freaky Froggy or Yummy Chicky!!
After the new Sunshine Farlim, just go straight. This place is just situated at the shop houses beneath the main road, next to one of the neighborhood 24hours grocery shop, the 7-11.
This place is called Ah Nam Claypot Paddy Chicken Porridge.
This typical Kopitiam was decorated neatly with chairs and tables. Along the wall, they hang some pictures, some sort like the below:
And I managed to snap a photo of the look of the Kopitiam..LOL 
Well, this type of Kopitiam too serve some snack for us while waiting for our foodies.
Stewed peanuts for RM1.50 per plate.
My drinks of the day: Crushed Nutmeg Juice
And here comes our 1st freaky dish: Claypot Paddy Chicken Porridge. Tin Kai is what we called in Chinese. Similar like the froggy, but they were totally safe to be taken if compare the real froggy.
This paddy chicken were cleaned and sliced into bitten size. When the broth is almost done, pour in the paddy chicken and simmer till cooked. Be aware not to overcook them as the meat will lost its juice and tenderness. The paddy chicken here is cooked just nicely!! And guess what it really tastes like chicken, but juicier and more tender!!
Next freaky dish will be this: Claypot Unagi Porridge. Instead of using paddy chicken, now they throw in some bite-sized of Unagi and boiled them till tender.
Look at this, and I can guarantee you will be drooling!
Closer look!! Hahahahaha
We also ordered some Fried eggs with pickles, a.k.a Choy Po. The texture of the egg as well as the pickles was damn good where you can even bite on, on its own!!
The next to serve was this another type of the freaky froggy. Stir fried paddy chicken with dried chili, or better known as Kong Poh style!! These paddy chicken is stir fried with some dried chili, sliced onions and sliced ginger. Not to forget the spring onion as well. I think that they do put some Chinese wine to enhance the flavors!! You can end up eating 2-3bowls of rice just with the sauce alone...but beware, as this dish can burn your tongue as it is REALLY HOT.... The ‘chicken’…. LOVE IT!!
If you love paddy chicken, don’t miss out the chance to savor this on as it taste as good as it looks! And for those who still thinks they were the freaky froggy, well… just treat them as the baby chicken. That’s the lie I told myself when my mum cooked these for the very 1st time.
So, is it still Freaky Froggy or the Yummy Chicky??
You made the call!!
For Chinese, we were normally being called as freak for eating all sorts of strange foods, and also odd animals. We ate raw century eggs, we ate all sorts of the inner organ of an animal and even all sorts of insects. But my dad theory was: Whatever animal where their rear facing the sky, there’s where you are allowed to feast them!!
Today we are going to share about some of this. In the end, I will have you have the call to call them as Freaky Froggy or Yummy Chicky!!
After the new Sunshine Farlim, just go straight. This place is just situated at the shop houses beneath the main road, next to one of the neighborhood 24hours grocery shop, the 7-11.
This place is called Ah Nam Claypot Paddy Chicken Porridge.
This typical Kopitiam was decorated neatly with chairs and tables. Along the wall, they hang some pictures, some sort like the below:And I managed to snap a photo of the look of the Kopitiam..LOL Well, this type of Kopitiam too serve some snack for us while waiting for our foodies.Stewed peanuts for RM1.50 per plate.
My drinks of the day: Crushed Nutmeg JuiceAnd here comes our 1st freaky dish: Claypot Paddy Chicken Porridge. Tin Kai is what we called in Chinese. Similar like the froggy, but they were totally safe to be taken if compare the real froggy.This paddy chicken were cleaned and sliced into bitten size. When the broth is almost done, pour in the paddy chicken and simmer till cooked. Be aware not to overcook them as the meat will lost its juice and tenderness. The paddy chicken here is cooked just nicely!! And guess what it really tastes like chicken, but juicier and more tender!!Next freaky dish will be this: Claypot Unagi Porridge. Instead of using paddy chicken, now they throw in some bite-sized of Unagi and boiled them till tender.
Look at this, and I can guarantee you will be drooling!
Closer look!! HahahahahaWe also ordered some Fried eggs with pickles, a.k.a Choy Po. The texture of the egg as well as the pickles was damn good where you can even bite on, on its own!!The next to serve was this another type of the freaky froggy. Stir fried paddy chicken with dried chili, or better known as Kong Poh style!! These paddy chicken is stir fried with some dried chili, sliced onions and sliced ginger. Not to forget the spring onion as well. I think that they do put some Chinese wine to enhance the flavors!! You can end up eating 2-3bowls of rice just with the sauce alone...but beware, as this dish can burn your tongue as it is REALLY HOT.... The ‘chicken’…. LOVE IT!!If you love paddy chicken, don’t miss out the chance to savor this on as it taste as good as it looks! And for those who still thinks they were the freaky froggy, well… just treat them as the baby chicken. That’s the lie I told myself when my mum cooked these for the very 1st time.So, is it still Freaky Froggy or the Yummy Chicky??
You made the call!!
Here comes the entrée, my superb entrée I ever had. Just look at the pictures and you will see how tempting this can be??
They put some butterheads as the garnishing vegetable and some boiled cauliflower, some tomatoes and cucumber. On top of the vege, they layered 2 piece of smoke salmon thinly shredded. On top of the salmon, they put a flat piece of grilled unagi. To add up the pool, they even garnished the salad with 2 huge poached crunchy prawns….
My choice of soup will be the spicy tomato seafood soup.
This soup was heavenly as it did muddle up finely on the spiciness and the tomatoes itself. As for the seafood, they set for some prawns, clams and bites of fish.
And that night, I could only have the fish as my main course as my ulcer is really killing me… I am afraid the chicken will deteriorate my wound… here’s this Panfried Seabass fillet with stir fried potato. 
The fillets were panfried and lay on top of some stir fried potato with some sliced onions. Some steamed broccoli and some tomato salsa as salad. Lastly, they put some sour cream for taste. But I found the fillets are quite disappointing as they were over grilled.
As for the dessert, we had a few choices. From left, we had some freshly cut fruits, like mango, kiwi, strawberry and a fresh cheery, served with some strawberry sauce. In the center, was the vanilla ice cream and on the right was the lemon cheese cake.
Lastly, we had some coffee and tea.
Each of us was served with a porcelain plate and set of chopstick and a pack of wet towel. As a starter, we were given these stewed peanuts with five spices. 
Each table had a small table full of vinegar, soy sauce, a bottle of XO sauce and a miniature that contains toothpick. Those vinegar is to serve with shredded ginger. Remember to tried on the XO sauce, Double YUM YUM for that!!
For kids, they do come with a set of kiddy serving, especially for my Ceejay
First to serve was this Tangy Type, La Mien in Hot and Sour soup. This La Mien was instantly prepared by the chief. They formed the mixture of the flour and water into these long stripped of noodle with their pair of hands. This La Mien was served in this Szechuan, hot and sour soup. They put lots of Szechuan pickles which flavors out the tanginess within. RM12.9 per bowl.
Next was this, the Original type, La Mien Clear soup. RM8 per bowl. Using the same La Mien, now they served them in crystal clear soup. This clear soup itself already rich in taste as I believed they must had boiled them for long. This bowl of mee does not need any garnishing as the soup itself already had it all!! 
The final type of La Mien to come, Shanghai Fried La Mien.
They stirred fried the La Mien with some cabbages and some chicken bites and fried till fragrant with lots of soy sauce. Yum Yum for RM15.
The best thing of this Siew Long Pau compare to other typical pau we have ever taken, the meat within somehow will ‘create their very own soup’ The Juice will eventually oozed out when you take a bite.
Then was this, Fried Rice with Ham and Chicken. And the picture says it all!! 
The secret of a good plate of Fried rice is enough of oil where the rice were not dried at all...but when you eat it, you do not feel oily AT ALL....and secondly, to control the temperature when fried.
Overall, we had a good meal when in Dragon-i. No doubt the menu was a little too pricey, but still they are worth for the food and the environment.
