Kang Guan Seafood Restaurant, Pulau Carey: Seafood - Fresh & Inexpensive!
This is a pleasant restaurant by the riverside at Carey Island (Pulay Carey). It's interior is cool and comfortable(although a bit dark...but you can still see your food) This restaurant has been here for years, started out as a shack and expanded. It is quite famous in its own right. Tour groups from out of town do drop by - I've seen people coming in bus loads-not kidding!! Those working in neighbouring factories in Teluk Panglima Garang (eg. Toshiba) and Klang also drop by here for lunch. Kam Heong styled fried Crabs ** Sweet and Sour & Chilli Crab Deepfried Soft-shell crabs ** Steamed Prawns Braised Fish Maw and mushrooms with beancurd** Deep-fried Mango Fish** Steamed Fish Deep-fried Mantis Prawns in sweet sauce Prawns in Assam (Spicy Tamarind) Sauce** 2 types of Vegetables Rice Tea Coconut Juice (RM3.50 each and VERY SWEET) ** very very excellent Total bill for 10 adults and 5 kids, and 2 young kids = RM370 (actually we could not finish all the food, so we asked for a "doggie bag/ta pau"...and had the crabs for dinner LOL)
Theme: SeafoodPrice: less than US$10
Comparison: less expensive than average
Address: Just before the Bridge to Carey Island
Directions: On LDP, after Sunway Toll, exit "Klang/ Subang", (KESAS highway). Follow this road (pass USJ, Kota Kemuning, & 2 tolls) then exit at the BANTING/KLANG exit. Keep driving & you will come to a roundabout "Pulau Carey".
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Let me tell youlah.... the assam laksa is damn good. Its cooked Chinese Penang style complete with pineapples, mint leaves, otak udang, sardines, onions and all. This is as near original as you could ever get in KL. The laksa gravy is a bit sweet, spicy and sourish.. a trademark of Penang Chinese style laksa and they give you generous portions of sardine flesh with it. To balance the flavours, they throw in generous portions of mint leaves, pineapples and otak udang. A powerful spicy concoction. Congrats fellas... this is how laksa is supposed to taste like.... 
The Nasi Pulut is also quite good (RM4.90). Its yellow pulut rice accompanied with chicken rendang, nuts, cucumber, chopped chillies and spring onions. Thats not all. The whole dish comes in a banana leaf setting. The secret to this dish is their chicken rendang. Its quite well made and when eated with the pulut and some of their sweet sambal .. gorgeous! 
I like popiah basah. This is a malay delicacy that's hard to find except in the Ramadham months. However, we at RitzSt.Com found one in Shah Alam that serves one of the meanest popiah basah in town and its available throughout the year too. First of all.. to those of you who are not sure what popiah basah is, here is a brief description. Its some kind of a rolled up kuih. The skin is made with tepung gandum (flour). Its stuffing is made of cucumber, carrot, ground nuts and sometimes pieces of chicken. Most popiah basah has some kind of chili sauce is either wiped over the rolled up kuih or spread thinly over the flour based skin before being rolled up with all the stuffings. 
The popiah stall on review is located inside Restoran FC and run by Abd. Rahim. He's been in the business for 8 years and started to run this popiah business full time only last year. But his popiah, got kick one! Let me tell you more The popiah skin is moist and soft (very hard to make), the stuffing is delicious and it has the right balance of sweetness in it. The sweetness comes from the chili base and ground nuts which I particularly like. But if you are butter tongued, better ask them to hold back the chili. Wouldn't want you to melt your tongue then, would you? Anyway, a well prepared dish by Abd. Rahim. They are open for noon to about 5pm Mon to Sats. Ask people around Shah Alam on how to get to the PKNS Complex if you get lost and hope that you like your popiah. Just remember what I said about the chilli, okay... 
Made from ubi kayu and sliced banana, this putih naga dessert is one of my favourites at this stall. A whole banana is wrapped around a mixture made of ubi kayu and steamed. It is then rolled over grated coconuts and sliced into smaller pieces. I didn't know that the combination of ubi kayu and sliced banana can taste this good. Its a bit sweet but the neutral taste of ubi kayu neutralises the sweet taste giving a good balance to the sweet taste of putih naga. Similar to this is their 'nok nek' which is actually buah melaka. It has a gula melaka filling, very sweet and nice. 
This place has a lot of bubur manis selections. One of the bubur manis that we tried was their sago dish. This is one addictive dessert fellas. With its gravy made of santan or coconut milk, this dessert is accompanied by generous portions of sliced nangka and sago shaped into square sizes. This is a sweet dessert but I tremendously enjoyed the fresh sweet taste of the fruits in the sago dessert. Another bubur manis that we tried was their bubur cha cha. Still with the same santan gravy base, their accompaniment comprised of coloured transparent jelly beans made of flour. They even have Topak Sotong which is bubur manis cooked with big squids. Didn't dare try that one- lah fellas. Thats one mean looking bubur manis. In summary, this is a great place to try out wierd looking malay / thai desserts, fellas. Most of the desserts are sweet so you must have a sweet tooth to enjoy this. They even have sweet pickled keladi, ubi kayu, labu, keledek and banana. Very hard to find in KL. The bubur manis were well prepared and I particularly like the ubi kayu and banana Putih Naga. So, that ends our dessert quest at this small hawker stall off Jalan Tunku Abdul Rahman. enjoy your Putih Naga and if you are adventurous.. try out their topak sotong.... 
