Wanna Lok Lok? – Malaysia Local Delights

Lok Lok When I was living in Malaysia in 2009,  Lok Lok was my favourite supper and still is whenever I visit Kuala Lumpur. There is no particular restaurant that serves Lok Lok simply because they are everywhere. The best Lok Lok you can find in Malaysia are van operated although they do have syndicated suppliers. My favourite Lok Lok was supplied by the Fat One simply because of the superior tasting sauces this wholesaler provides for its vendors. Lok Lok vans are everywhere – Kuala Lumpur, Petaling Jaya, Subang, Puchong… the list goes on. It seemed their motto is Have Lok Lok Will Travel.

Lok Lok Van©BondingToolSo what is Lok Lok? Lok 淥 in Cantonese means to be scalded or getting burnt in hot water and hence the name 淥淥 since most of Kuala Lumpur Chinese speaks in Cantonese. Some played on homophone and call it 乐乐 meaning happy happy. Lok Lok is an assortment of cooked and uncooked food items like fish balls, meat balls, hard boiled quail eggs, fried bean skins, liver, kidneys, cockles, etc… etc… the main idea is dipping skewered food in hot liquid. You may dunk them into a pot of 1) simmering satay gravy (Malacca style) or 2) ferocious boiling hot water and eaten with sweet, chilli or satay sauces (Kuala Lumpur style) and finally, now screaming in our tiny island “Lok Lok? Where got Lok Lok here? Have? I want to go!!!”… 3) chicken/herbal/tomyum/mala/satay broth (Singapore kiasu style).

Puchong Lok Lok©BondingTool They are street food – sold at the road sides and car parks wherever there is good flow of human traffic. Drivers have been known to pass by and then made a U-turn to grab a few bites before they go on their way again. It is likened to fast food steamboat or street fondue and is usually sold between early evenings till a couple of hours after midnight or even later, depending on the neighbourhood. The bamboo skewers are colour coded and after you have had your fills, count the number of sticks, match the colours against the prices listed on the truck and that’s the price you pay. Lok Lok in Malaysia can be expensive since it is a popular supper food for late night clubbers and locals alike.

Sam Lok Lok©BondingToolHey, you caught me lok lok-ing my supper in Puchong 🙂 See the colour labels on the truck? That’s the price list for each colour coded tip on the skewers.

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I haven’t seen any Lok Lok in Melbourne and I do not think my children have tried them before even on their Malaysian holidays. Now that I am back in Singapore, I kinda miss them especially when night approaches.

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So I googled, and found 大马风味 Malaysian Local Delights! I was so excited I WhatsApped Keef at 2am in the morning telling him I’d found Lok Lok, lol… This time Lok Lok (淥淥) to me means Lok Lok (淥乐) boiling over in happiness 😀 Of course he did not share the same enthusiasm as moi for he’s a jolly good fellow and was asleep like a normal person should. In fact, I was so excited about Lok Lok that when Keef returned the text, he meant dinner while I thought lunch 🙂 I got to his place a few hours earlier and we made Belgian waffles but that’s another story.

IMG_9462Dinner time finally came at 6.45pm and we set off to 224 Tanjong Katong Road on the eastern coast side of Singapore. Where’s the Lok Lok? Ah… In Singapore, you can’t find food vans. The only mobile food is ice cream, I think. Anyway, because for health and hygiene precautions, all foods (meat, vegetables, etc…) must be chilled. This restaurant is self service so off we go…

IMG_9464The spread of assorted skewered food here is amazing! They even have slices of abalone and prawns, wow!

IMG_9465We got a table seating outside the restaurant because I needed natural lights for my pictures, haha… Yes, I’m disgusting like that; I’ve made Keef my blogging accomplice 🙂

IMG_9468There are many other types of scalding soup bases you can choose from and you can choose 2 types… We chose satay which is a spicy peanut gravy a little more diluted than the usual peanut sauce for satays (bbq skewered meat) and a clear basic chicken broth.

IMG_9481©BondingTool The steaming pot of scalding bases came and our food swam…

IMG_9467©BondingTool As you can see in the photo below, on the left is clear chicken broth and the right bottom is satay sauce.

IMG_9466The variety of seafood, meats, vegetables, tofu products, mushrooms, noodles and many other types of delicacy which I do not know their proper names are endless. But below’s what we managed…

IMG_9469©BondingToolThe prawns were really fresh. They tasted firm, juicy and natural. Why do I say natural? Many buffet restaurants, even those in 5-star hotels will soak their prawns in very salty water first so that customers do not eat as much since prawns is costlier in Singapore and this place is charging a very reasonable sum… you do the math.

IMG_9474©BondingToolAnd oh before I forget… the lady server told us,”We do not re-use the soup” and I was puzzled. Keef explained that the scalding broth bases are fresh ones unlike those in Lok Lok vans, they do not change the communal pots until the water’s really really murky with broth scum! And that’s good news, to know the satay sauce you cannot finished at your table – they are not dump back into the big pot in the kitchen 😀

IMG_9480©BondingToolSee Hum as we locals call the Cockles. These were very tiny here but they were absolutely fresh. As of now it’s been 4 – 5 hours since I ate them and good news, no tummy-ache 🙂

IMG_9482©BondingToolYou swish the cockles in the clear broth for a few seconds and dip them into the peanut sauce. Yummy!

IMG_9485We can’t see the prawns curlto define doneness but I am very sure once the shells turned bright rich coral orange in colour, it’s time to dig in.

IMG_9488The white stuff are not ravioli. They are made of fish meat paste and wrapped with a teeny weeny bit of meat filling.

IMG_9484This is missy piggy’s small intestines.

IMG_9490Inside the small intestine is what small intestines connoisseur look for. It is “powdery” and should not taste bitter.

IMG_9487Pig’s stomach has been thoroughly cleaned and cooked till tender. We only need to warm them up before enjoying the tender slight chewy texture of the organ meat.

IMG_9493Alkaline soaked cuttlefish is no longer considered raw food and too much boiling can cause them to shrink tremendously, so go easy and count your swishes.

IMG_9486You can tell by its colour how fresh the liver was.

IMG_9492No blood, just pink inside –  liver just the way I like it. The spongy looking stuff floating in the clear broth are fish maw (deep-fried fish stomach) and deep-fried pig’s skin. They look similar but the fish maw is cylindrical in shape.

IMG_9489Quail eggs are expensive and most Yong Tau Foo vendors do not sell them any more switching to cheaper hen eggs. I am grateful they put this on their menu because quail eggs are supposedly good for rejuvenation. Next to the quail eggs are seafood tofu – tofu mixed with seafood paste. The texture is bouncy and springy and goes very well with the chilli dip I brought out in little plastic saucer.

IMG_9495©BondingToolOur second rounds of fresh chilled prawns.

IMG_9494Go for as much food as you want but do not waste them not because there’s a wastage fee being charged but because it is the right thing to do. So we felt we needed a little starch in our diet and had one more before calling it quits. Satay Bee Hoon!

IMG_9496©BondingToolAbove are the ingredients for making Satay Bee Hoon. 1) vermicelli  2) morning glory 3) sliced fresh pork 4) fresh pig’s liver 5) alkaline-soaked cuttlefish 6) cockles. Blanch the ingredients individually to the done-ness of your liking. Drain away water and assemble on plate as below.

IMG_9497©BondingToolLadle suitable amount of satay peanut sauce onto your cooked noodles. Suitable amount because some like me like a lot of gravy to drown my noodles and some like Keef doesn’t like too much.

IMG_9501©BondingToolMix well before eating or as you’re eating. Either way they taste great.

IMG_9508©BondingToolI definitely need more sauce (picture above) than this.

IMG_9506©BondingToolKeef enjoying his share of starch.

IMG_9513©BondingToolAh yes, herbal drinks and fancy desserts are also factored into the buffet price.

IMG_9514©BondingToolCan you guess how many sticks we had? Some patrons confessed they have nearly 70 sticks EACH!!!

IMG_9518©BondingToolWe did not break any record. Between Keef and I, we had 75 sticks inclusive of the ingredients used for our plate of Satay Bee Hoon. The meal cost us $49.60 in total. The lady apologised saying she had forgotten tonight’s Friday, the price was $24.80 each instead of $22.80 on normal weekday.

IMG_9528©BondingTool Finally, the cravings been satisfied. Keef said he is giving this place a 7.5 out 10 and downgraded my Shaoxing Chicken to 6.8 points. Looks like we’ll be coming back this way again, maybe… soon 😀

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Malaysia Local Delights
Address: 224 Tanjong Katong Road
Singapore
Tel: (+65) 6440 8378

Happy Lok Lok-ing 🙂

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Comments
6 Responses to “Wanna Lok Lok? – Malaysia Local Delights”
  1. Os delicious ,so tempting.Vivid pictures.jalal

    • bondingtool says:

      Thanks Jalal, I really like this restaurant and on hindsight even better because I do not detect symptoms of msg. I’m sure they do add it as most hawkers do but the amount must have been reasonably low. i will try to update a satay sauce recipe later in the week. perhaps you can make you own 🙂

  2. The 1st photo would make a great screensaver (don’t worry, I won’t do it!).

    In your pictures, even the things I don’t eat (neizang) look attractive.

  3. Lignum Draco says:

    I don’t think I’ve had this before. I’m wondering if you ever stop eating. 🙂 🙂 🙂

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