Children Cookies Class at The Cooking House

Sorry no time to write so much today. There were some requests of my boiboi's pics and here are some... :p





He attended this cookies class over at The Cooking House for children on Father's Day.

These were my boiboi's creation.



And lastly here he is writing the message for his daddy.

Review: Good Old Days Restaurant

Updated 6 June 2009: Good Old Days Restaurant has closed.


**Non-Halal**



Last week, a group of us went to Restaurant Good Old Days (Kao Zhen Zi) for a gathering. Yozora recommended this place since AhJoy's sister took her there once. She said Good Old Days is part of Pantai/Unique Seafood chain. When I reached there, I couldm't help but noticed the 3 gigantic wheels spinning away. They actually made up to form a water fountain.

On the ground, you'll notice some decor... ermmm a bit haphazardly but nevertheless it's rather interesting to find an animal pen with pigs and cow inside; ponies; olden days stove and wok; pots of wine; and a very old colour TV (don't really jive here hehe but who cares cos we were reminiscing).



Once you walked in the setting looked like the olden days Chinese eating house, you can't help but notice the wait staff costume... it's like we've seen on Chinese dramas albeit the people who wore them are mostly foreigners. Short of calling them "siew yee" hahaha... plus we have to drink our tea from a porcelain bowl. However, the cutleries, bowls and side plates were all plastics?!? Hmm the entire thing reminded me of Sui Woo Chuen (Water Margin) aeons ago at Life Centre. The chairs and benches were extraordinary heavy!!! If it isn't too noisy, you can hear birds chirping away on the "trees"!!!

We made Yozora to do all the ordering. All one need to do is browse thru the menu sheet and tick your order accordingly. Easy peasy eh but trust me, it's not as easy as it seems for bananas at least cos it's hard to comprehend the translation of Chinese dishes in English hahaha but there's always help on hand.

We started off with some appetizers of a deep fried sotong (one size at RM10). We loved this as the squid is really crispy and the caramelised sauce stick to them is sweetish peppered with hot chilli padi! A must order and this would be a great snack to go with beer.



Next came the deep fried brinjals (one size at RM10) with dried shrimps and red chillis. The brinjal is sliced thinly before dipping into a batter and deep fried. It's not oily and turned out to be like munching on chips! Topped with pounded dried shrimps fried with red chillis and spring onions, Casper the ghost, mentioned that this topping is very fragrant.



Next came our dishes, all in small portion, so that we get to try a whole lot more of dishes. As Yozora was ticking away, Bulldog kept reminding that our resident Alam Flora, Dutch Baby, is not coming to help us clear the dishes :p Yozora kept reassuring the Bulldog that their portion is kinda small.

Stir fried baby choy sum with garlic (RM8)... simple, something that can't go wrong.



We have a second green vege dish, stir-fried kangkung belacan (RM8). Nothing spectacular here cos I've eaten better ones else where, this one slightly lack of "wok hei".



Yozora and I liked this stir-fried roast pork (siu yuk) with leek (RM15). Funny that these days we can still get Chinese leeks during non-Chinese New Year period.



Since we have liked Pantai Seafood's claypot pork ribs with yam (RM15), we ordered the same thing here. They tasted the same and it's very good this time. The ribs were super tender and the gravy thickened with yam bits. I dug till the very last bit.



The kung bao kai ting (stir-fried chicken with dried chillis RM15) here is not too bad... I like the look of a very dark chicken bits and it's fun cos it's a bit like treasure hunt cos you'll need to find the chicken and cashew nuts from heaps of dried chillies.



This is claypot kampung chicken in rice wine (RM15) where the chicken is kinda too tough. No wonder the staff asked if this is ok with us. They should have braised it longer and add more rice wine :p for errrr more kick. Cook your own with the recipe here.



The braised threadfin (ma yau) with salted vegetables (harm choy) and pork strips (RM18) came last. The while fish is deep fried before braising. The harm choy gave the gravy the salty sourish taste, nice!



Oh yeah, by the way, we actually started with these cupcakes... hahaha instead of having them for dessert.



Yozora's friend made them. The cupcakes were of sponge cake and topped with lemon flavoured butter cream. The fluffy sponge cake went well with the sweet cream. Thank you to Yozora's friend and Yozora to share this lovely treat with us.

The 6 of us have all those dishes, Chinese tea (RM1.50 each), 5 bowls of rice (RM1.30 each), 2 rounds of peanuts and towels which the final tally came up to RM143.96 inclusive of 5% Government tax and 3% service charge. Not too bad eh???

Thank you Yozora, Bulldog, AhJoy, Casper and Gummy Bear (all nicknames are real one leh hahaha no kidding!!!) for the belated birthday treat.


Restaurant Good Old Days
Lot 13571 Jalan Cempaka PJU 6A
Kampung Sungai Kayu Ara
47400 Petaling Jaya, Selangor
Tel: 603-7722 3606
Click for the map here.


Technorati Tags: chinese food

Sago Gula Melaka

A Malaysian dessert that need no introduction. I finally mastered this and never realised it could be so easy. First, the sago must be cooked in a pot with lots of water. Boil for about 10 mins then cover with a lid for another 10 mins. Drain in a sieve then wash under running tap for a few minutes until sago cooled. This way each sago will turned out separated like shiny pearls.

Here is the recipe proper...

Sago Gula Melaka (Sago Pudding With Palm Sugar Syrup)
(serves 4)

3 litres (12 cups) water
200gm (1 cup) sago pearls
1 cup palm sugar syrup
250ml (1 cup) thick coconut milk

1. Bring water to a boil in a pot. Sprinkle in sago pearls and stir to keep them moving to prevent them from sticking together and settling to the bottom of the pot.

2. Cook for 10 mins. Turn off heat and cover pan. Set aside for 10 mins. By then the sago should be completely translucent, indicating that it's cooked.

3. Pour sago into a strainer and rinse under running water to wash off the excess starch, until the grains are loose and separated. Leave sago in the strainer to strain off the water completely.

4. Spoon sago into 4 rinsed jelly moulds or small dessert glass and chill well.

5. To serve, turn the sago out onto a plate and spoon some coconut milk and palm sugar syrup onto it.


Palm Sugar Syrup

200gm (1 cup) palm sugar (gula melaka), chop roughly
250ml water (1 cup) water
1-2 pandanus leaves, tie into a knot

1. Combine palm sugar with water and pandan leaves in a small pan. Bring it to a boil then reduce heat to a simmer. Simmer until sugar dissolved for 10 mins or until liquid thickens slightly and is syrupy. Cool.

Technorati Tags: malaysian food + dessert

Cauliflower and Potato Soup

At times, I just don't feel like cooking a storm for lunch. Times like these, I would usually come up with something light but yet hearty enough for the fart (my boiboi la :p) at home and that also depends what I could rummage in the fridge.

This one, a Cauliflower and Potato Soup was fashioned out of the numerous cooking shows on telly and also the recipes I've read. As usual, my style must be... easy!

All I did was chopped up a bunch of cauliflowers and cubed the potatoes (best if can find starchy ones). Sliced loads of onions and placed them in a pot with olive oil. Fry till the onions turned light brown (caramalised stage). Pour in water (or chicken stock if you have any. The amount depends on how thick you want your soup to be.) and add in potatoes. Once they turn tender, add in the cauliflower and simmer till they're softened.

Remove from heat and I've used my hand held blender to whizz the cauliflowers and potatoes to the consistent I liked which is slightly chunky. Place the pot back on the heat and adjust the taste with salt and pepper. You may add in some cream now for a creamy version but since I wanted a light soup, I just kept it as it is.

To serve, ladle into a bowl, swirl in some cream (can be omitted) and sprinkle in some freshly grounded black pepper. We ate this with crispy garlic toasts which I've made by slicing a French loaf thinly; spread butter mixed with chopped garlic; and toast them lightly in a toaster oven.



Simple, easy but hearty!

Here's another easy peasy soup for you to try... Pumpkin Soup.


Technorati Tags:vegetarian

Review: Dim Sum at Yook Woo Hin

**Non-Halal**

If you have been living in Kuala Lumpur for the longest time ever like me since birth, you can be sure to have heard of Yook Woo Hin from your parents or even your grandparents. Not only heard perhaps, they might have brought you along seven early eight early in the morning to yum cha in one of the oldest yum cha place in Chinatown.

In the days of the yore, dim sum is only available early in the morning (no later than 9am else all goodies would have gone by then) and not any other time of the days, just like bak kut teh. Excitement looms at bedtime when dad declare that we will have dim sum for breakie and you can be sure that all 3 of us would wake up super early on a Sunday so that we can enjoy a long awaited dim sum treat.

Yook Woo Hin was closed last year for almost a year to have the whole building tore down and in its place now... a spanking bright, clean and airy building (ohh I love the high ceiling!). However, it did not lost the old world charm for I can still find the signature old folks tarn cha (having dim sum and tea) as early as 7am. The stainless steel table tops were retained. The not so young staff are still there bringing trays of piping hot dim sum around, let alone the deep fried ones. The only exceptions were of course the presence of a few foreign workers.



That particular morning, hubby and I have this chee cheung fun (rice noodle) which is served with a ladle of mushroom gravy, totally different the common chee cheung fun served in town. The thick savoury gravy with generous slices of shitake mushrooms went well with the smooth and slippery chee cheung fun.



We shared an old favourite, loh mai kai (chicken glutinous rice). Tasted just like the good old days. The rice texture here is soft but yet retain the bite and you can still see the individual grains. Totally satisfying.



Other than these two items, we have 4 different types of steamed dim sum. From bouncy fish balls, foo chuk to 2 different types of siu mais. All tasted freshly made, plump with fillings especially the siu mais.



Other than dim sums, they have pastries as well and not forgetting mooncakes during Mid-Autumn Festival. We find that this is the only place that made authentic kum tuay (mixed nuts with ham) that my parents loved. During lunch, noodles, rice and dishes are served. Char siu lovers should give this place a try for delicious, caramalised and burnt bits of bbq pork belly. Other must orders are their deep fried wantans (dumplings), tit kung kai (boxing chicken) and nam yue pai kuat (deep fried red preserved beancurd pork ribs)... ohh yummmm!!!

By the way, if you're interested... all the above plus a pot of tea costed us RM19.00.


Restaurant Yook Woo Hin
100 Jalan Petaling
50000 Kuala Lumpur
Tel: 603-2078 4681
Opening hours: 6am to 3pm
Closed on Thursday


Technorati Tags: malaysian food + dim sum + petaling street

Braised Pork Ribs with Beancurd Strips

**Non-Halal**



Another easy peasy favourite is this braised pork ribs and beancurd strips.

Rather similar to Braised Pork Ribs With Deep Fried Beancurd Sheet but substituted beancurd sheets with strips instead. Just need to chop garlic, preserved soy bean and preserved black bean together. Sear pork ribs till lightly browned and remove from pan.

Fry the chopped ingredients till very fragrant before adding the ribs. Stir till all the ribs are coated before putting in the beancurd strips. Pour in just enough water to cover the ingredients.

Bring to a boil and season with a bit of salt if needed and some sugar to balance out the saltiness of the fermented beans. Lower the heat, cover and simmer for about 45 minutes (time given by butcher for braising the ribs she gave me) until tender and gravy thickened.

I could have also done this in a slow cooker by dropping the fried ribs and beancurd strips into the pot and cook for 3 hours WITHOUT adding any water. Yes, no water needed as there would be liquid seeping out from the meat and beancurd.

Check my other braised pork ribs recipes:
Braised Pork Ribs With Deep Fried Beancurd Sheet
Slow Cooked Pork Ribs
Braised Pork Ribs With Spices
Braised Ribs
Braised Ribs With Bean Curd Strips In Teriyaki Sauce


Technorati Tags: malaysian food + pork rib

Vegetarian Olive Leaves Fried Rice

Another version of fried rice, a vegetarian version using olives leaves.

In this fried rice, I've added diced vegetarian char siu, diced yellow bell pepper, sliced oyster mushroom and. frozen mixed vegetables. In some hot oil, fry the char siu before adding the rest of the ingredients. Add in the rice and stir till mixed well. Sprinkle in some black pepper and put in olives leaves (I've added 2 tbsp for a 3 person portion which is a bit over cos it's too salty, so please adjust accordingly). Stir and mix thoroughly. No salt or soy sauce is needed as the olive leaves are salty. Dish up, top with some chopped spring onions and serve.


Technorati Tags: malaysian food + fried rice + rice + vegetarian

Banana Pancakes

Let's today be a sugar high Friday even though this recipe doesn't contain sugar. I got this recipe from an old copy of Her World Cookbook. The entire cookbook was themed eat healthy. I find the recipes were rather easy substituting the unhealthy ingredients with the healthy ones. This is one of them but I've made these Banana Pancake a bit devilish by frying them in butter and drizzling honey all over when served. Not only that, I've used 250ml of low fat milk and 2 full eggs since I won't know what to do with the yolks at the time of cooking.



My boiboi who doesn't like bananas told me the pancakes were delish and I think so too!

Banana Pancakes
(Serves 6 - 8)

190g self-raising flour
2 tsp baking powder
pinch of salt
300ml low fat or skimmed milk
2 tbsp vegetable oil
2 egg whites, beaten lightly
1 tsp vanilla essence
280g ripe bananas (preferably pisang emas), mashed well
1/4 tsp cardamon powder
1/4 tsp nutmeg powder

1. Sift together flour, baking powder and salt in a mixing bowl.

2. Combine milk, egg whites, 1 tbsp oil, vanilla essence and beat well. Stir into flour until just combined. Do not overmix.

3. Mix nutmeg and cardamon with mashed bananas and add into batter.

4. Heat remaining oil in non-stick pan and pour in a ladle of batter. When bubbles start to appear on the surface and the edges turn golden brown, flip it over and cook for another 1 min. Remove onto a serving plate. Repeat process until batter is used up.

5. Serve hot with your favourite topping of fruit, or jam.

Ref: Her World Cookbook Vol 72

We have a few left over pancakes from breakfast. Boiboi and I decided to turn them into dessert. What I did was zapped the pancakes on High for 30 secs and scoop pralines n cream ice-cream on top. Sinfully delicious!



Technorati Tags: pancake + banana

Review: Kopi Club at Plaza Low Yat

Yozora ajak me to go Plaza Low Yat to grab some computer stuff. Instead of our usual CCF fix, we checked out the newly renovated Kopi Club. It has expanded over to the vegetarian shop (I think shifted upstairs) next door as well. It's just the usual kopitiam concept dining but this one I like cos they have a lot of other one meal dish like nasi lemak, nasi ayam goreng (which I've eyed, the plump thigh looking absolutely delish!!), and various fried noodles etc.

After going thru the menu, we both chose the Sambal Udang and Sotong Masak Kunyit (can't recall the actual name) rice (RM9.50). The rice is served with a clump of sambal udang (prawns cooked in sambal), a generous serving of sotong masak kunyit (turmeric squid), some obligatory greens of stir-fried four angle beans and a few slices of cucumber. After digging in, Yozora and I agreed that this was a good choice.



I like the sotong a lot. It's cooked in a mild turmeric based gravy with some onions and fresh red chillies. Not spicy nor hot (pedas) for me and the sotong was fresh as it has a bounce when biting into one. The prawns were a little small in size but there were quite a number of them. Nice but kinda irritating having to remove so much shells hehehe...

Overall, quite pleasant and service was fast. Price of course very much higher than the warongs but I'm not complaining since it's clean, comfy and air-conditioned. My only qualm is - the tables inside were placed too close next to each other and some chairs are touching back to back. Very narrow inside, I guess it would be a better option to sit outside. Luckily it was Ramadhan, otherwise I think it will be so pack that I can practically partake in the conversation next table.

There's a 5% service charge. Plain water is 50 sens!


Kopi Club
LG8 Lower Ground Floor
Plaza Low Yat
Off Jalan Bukit Bintang
Kuala Lumpur


Technorati Tags: malaysian food

Braised Chicken with Eryngii Mushroom and Carrot

Eryyn what??? It's Eryngii... a kinda mushroom from Chiangmai, Thailand according to the packaging. Eryngii is also known as king trumpet mushroom, french horn mushroom, and king oyster mushroom. I frist saw this packet at the vegetable stall and grabbed a pack without knowing what to do with it. The size of this mushroom is about the length of my (short) palm and the thickest part is slightly larger than the diameter of 50 sen coin.



Staring at the packet, I guess the best way to cook it would be braising it with chicken and so I set out marinading skinless chicken thigh pieces with white pepper, oyster sauce, a few dashes of fish sauce and some cornstarch. Sliced up the mushroom and carrots for some colour.

In hot oil, brown the chicken pieces. Next, add in 3 cloves of lightly crushed garlic and fry till fragrant. Stir in carrots and mushrooms. Pour in just enough water covering the chicken and add in some oyster sauce for flavouring plus some white pepper and little bit of sugar to taste. Cover with a lid and braise for about 15 - 20 minutes. Dish up and serve with rice.



I have to say this eryngii mushroom is still crunchy after braising for so long. My boiboi and I liked them very much. We ladled lots of gravy onto our rice and ate them up in a gusto! This mushroom would be nice for stir frying which I will try next, if I can find them again.


Technorati Tags: poultry + mushroom

Steamed Minced Beancurd

**Non-Halal**

This is another recipe I dug out during my stay at my parents sometime back. It's really a simple dish but full of nutrition. I guess one can play around with the ingredients to be added into the beancurd mixture ie. fish paste, shrimps, crabmeat, vegetables etc. Easy to digest, best for younger kids or old folks. Like any of my other dishes... this is easy to prepare too. Dig in!

Steamed Minced Beancurd

3 pcs soft beancurd, mashed
150g minced meat
3 pcs mushrooms, soaked and diced finely
1 tbsp fried shallots
3 eggs beaten
1 tsp cornflour
1 tbsp chicken powder (I omitted)
1/4 tsp pepper
1/2 salt to taste (it's a bit bland, so need to add more the next time)
1 tsp sesame oil

1. Mix all ingredients and put into greased 8 inch casserole.

2. Steam over medium heat till form and cooked. Insert knife in the middle of dish to test.

3. Serve hot with rice.

These steamed beancurd can be cut into cubes or blocks when cold and deep fried in batter for a delicious difference.

Ref: Her World, May 1992, The Versatile Beancurd

Technorati Tags: beancurd

Review: Belanga @ The Gardens

I had always loved Kelantanese Malay food and missed the fare of Kelantan Delights at Suria KLCC's food court during the early years. No doubt they have evolved into a full blown restaurant (and now shifted to Sooka Sentral) but somehow the food was not as good as before. The next best comfort would be the stall at Menara Maybank's food court but since I'm now back working at the office, going there would be an effort. I guess I'm quite lucky to have tried Belanga at The Gardens finally! Belanga is sort of hidden in the midst of Nyonya Colours even though they're right next to each other.

Even though it was 20 minutes into buka puasa, we were lucky to have gotten a table in Belanga. Browsing thru the menu, I saw the familiar Kelantanese fares, not that many but sufficient to threw me into dilemma deciding what to order. There were many items in the menu were blanked out with stickers... I wonder what were they???

The first item that came was Lompat Tikam (RM3.50)!!! Grrr why serve pencuci mulut (dessert) first??? Anyway, hubby buka puasa with this :D The pink round is pulut and the green square tasted like the green part of kuih talam without the sugar. The bland pulut and kuih are served in a pool of gula melaka (palm sugar) and santan (coconut milk). Nice combi, not too rich nor sweet.


Our drinks came next... I loved my creamy Avocado Juice (RM6.90) with chocolate syrup and there went all my detoxing! Hubby's Halia Madu (hot ginger honey RM4.20) was pedas! The ginger is fiery even to my hubby who loves ginger.



Hubby asked for Nasi Kerabu (RM11.90) but with ayam goreng (fried chicken) instead of ayam percik, daging rendang etc. I took a bite (or maybe 2, could have been 3 :p) of the rice and I loved the ulam (herbs) with the rice. Since I didn't tried the chicken, no comment but hubby said he liked it.



I opted for Nasi Dagang (RM10.90) with gulai ikan tongkol (tuna fish). The rice did not made me awfully bloated even though I finished the whole lot! Loved the gulai that came with the fish and the acar.



Overall, I find Belanga is good but I hope they will maintain the same level as they thrive on. Another makan option for us in the megamall. Belanga is located at the underpass connecting The Gardens and Midvalley Megamall.

There's a 10% service charged and if you can't decided of what to order, get inside and take a look at the dishes at the counter next to the cashier.


Belanga
LG 230B, The Gardens
Midvalley Megamall
Tel: 603-2287 5136


Technorati Tags: malaysian food + kelantanese

Happy Mid-Autumn Festival

Wishing all of you a blessed and happy Mid-Autumn festival.

Created with Admarket's flickrSLiDR.

Teo Chew Mooncake

I love the flat disc Teo Chew mooncakes. Must be the flaky pastries that attracted me and the fillings are not so rich and sweet.

These pics were taken last year. Sighhh so far Jusco Mid-Autumn fairs do not have Setapak Teo Chew Restaurant's kiosk... means I need to go Leisure Mall to get some if I really want some this year.

This is Teo Chew Mooncake Fruit Paste With Bean Paste which has green bean paste with fruit peels and candied winter melon. A bit sweet for me though.

My fave... Teo Chew Mooncake Green Pea Bean Paste.

Setapak Teo Chew Restaurant
Jalan Pahang (opposite Galeria)


Technorati Tags: mooncake + mid-autumn festival

Mid-Autumn Festival Cutie Lotus Paste Biscuits

These are the plain version of the Mid-Autumn piggy biscuits...



These batch of fishes have lotus paste kneaded into the dough. Recipe as stated below.



These plain janes were inspired by those bought by hubby at Jusco's Mid-Autumn Fair at 1 Utama (old wing concourse). I was wondering why he bought them when I can make them myself hehehe... he told me the aroma was hard to resist as they came fresh outta oven. Using the same recipe below, I added some melon seeds into the dough and shaped them into rounds. Yummyumm!

Mid-Autumn Festival Cutie Lotus Paste Biscuits

Ingredients:
300g biscuit dough
150g lotus paste
some plain flour for dusting

Topping (beaten):
1 egg yolk
1 egg

Decoration:
some black beans (halved), if needed

Method:
1. Mix dough with lotus paste until well combined.

2. Divide dough into many portions, form it into rounds or ovals depending on biscuit moulds. Dust flour in mould, then press dough into mould. Next, invert onto baking tray.

3. Bake in preheated oven at 180C for 10 mins. Remove from oven, leave to cool, and brush beaten egg on the surface evenly. Continue to bake for 10 mins until golden brown. Serve.

Ref: Famous Cuisine Vol. 51 July-Aug 2008, page 7

BTW, I finally found out why my dough sagged!!! I was too smart alec to place the dough in the fridge when in actual fact, you don't need to! Took me a couple of batches before discovering this *blush blush*


Technorati Tags: mooncake festival + mid-autumn festival + mooncake

Brillante Weblog Premio 2008 Award

I received this Brillante Weblog Premio 2008 Award from Yozora. Gee didn't know blogging also can get awards kekekeke... apart from thanking Yozora for the award, I would loved to thank her for teaching me the ropes and turning me into what I am today. I appreciated all that and I can't wait for her to impart some of her newly acquired entrepreneur skills to me and some friends next week. Thanks in advance for sharing them with us.

Errrmmm since I'm not into memes (this one counted as meme ka? :P), I would break the rules here and won't put in any nominations here. Sorry Yozora :D

New World Mooncakes

I'm a traditionalist when it come to mooncake. I just can't tolerate those weird combinations and flavours. Well except for a certain flavours and that also if they come in bing pei (snow skin) version.

I'm a purist and will stick to the traditional ones like lotus paste with yolks, red bean, white lotus paste etc. However, there is one mooncake, the baked type, that I'm bowled over with and I have to say it's a favourite with almost every bittersweet chocolate lovers, and it is this...



This Chocolate Mooncake is from Fook Pan which is originally a cooking school located along Jalan Ipoh. It was aeons ago my aunt bought a box of these for my brothers and I. I must have been a teenager then but I remember every word she told me. Fook Pan was the first who came out with a chocolate version and that year was their first and needless to say, we loved them.

I got reacquainted to it a couple of days back when a friend gave me one to try. I was delighted of course as getting them is quite a task. Fook Pan's mooncakes are not available at any stores, stalls nor kiosk except their place in Jalan Ipoh. So you'll need to call them and place your order before running over there to pick them out.

After one bite, the memories and pleasures flooded back. The ebony skin is thin and tasted chocolaty. The filling of lotus paste mixed with bittersweet chocolate can be tasted distinctly. Best of all, these mooncakes are not sickly sweet. I shared some with my colleagues and one of the guy said this would be the best alternative to chocolates to win over girls' hearts during this festive season. He had it spot on!!!



Mid-Autumn Festival (Mooncake Festival) is celebrated this Sunday (14 Sept 2008), so hurry to Fook Pan to grab some chocolate mooncakes to impress some girls.


Fook Pan Food Industries
274A Jalan Ipoh
51200 Kuala Lumpur
Tel: 603-4042 7676

Coming from Chow Kit/Raja Laut, it's further down after Dynasty Hotel (Coordinates: 3°10'19"N 101°41'30"E). The row of shophouses that sell tiles and sanitary wares.


Technorati Tags: mooncake + mid-autumn festival

Review: Pork Ball Noodles at Kedai Kopi Dan Makanan Weng Hing

**Non-Halal**

I had always liked the Pork Ball Noodles here at Weng Hing since I was a kid. This coffee shop used to belong to a relative, hence my dad would normally take us there almost once a month. Other than this, I also liked their chicken rice and char kuey teow for lunch. For snacks, there are deep fried fritters (available in the afternoon) ie banana, sweet potatoes and kuih bakul; and Seremban siew bao (the ori one) and mini egg tarts. At night you can find delicious hokkien fried noodles. How wholesome to find all these under one roof!

Back to my noodles, the dry version that is. The reasons I loved it...

1. the just right black sauce coating my choice of yellow noodles and slippery kuey teow, not overly salty with a slight tinge of sweetness,
   
   
2. the mountain of tasty minced meat,
   
   
3. the bouncy self-made pork balls, and
   
   
4. the self-made siew cheung is so full of flavour.

Enough said... just wished I could have a bowl now!


Kedai Kopi Dan Makanan Weng Hing
183, Jalan Imbi
Kuala Lumpur

Technorati Tags: malaysian food + noodles

Black Bean Soup Triumphed

Remember my call for votes in the contest over at Delicious Asian Food???

PabloPabla had just announced the winner for the contest and my entry of Black Bean Soup was voted as the winner!

Since the start of the voting exercise I was made aware by some techie friends that repeated voting can be done and they did just that which was why you guys suddenly see a soar of votes. I've alerted PabloPabla about this and pledged that since this is no fair play, IF I ever win this contest, I will donate the whole amount to an orphanage.

Anyway, PabloPabla did filtered out those multiple votes and somehow I still managed to garner enough votes to be on top. Thank you so much for all of you who have voted for my entry. I appreciated that a lot and I will honour my pledge.

Your votes have made a step forward in realising some children's dream to be housed in their own building...

Will update the details of the orphanage later as they are all at home.

Thank you once again and also many thanks to PabloPabla for his time and generousity in organising this contest.

Review: Hong Kong (Desserts)

I usually don't post something bad but this one I just need to cos I don't understand why the place is so crowded (full house in fact... that they have to turned away at least 3 groups of patrons during our short staythere) when the food is lousy. The name, I've no idea... could be just Hong Kong. When we asked, the wait person (whom I presumed is one of the biz partner), just pointed at the logo. Hubby blinked at her and said we are illiterate hehehe... not a good vibe there cos the entire menu is written in Mandarin with just the exception of the two words - Hong Kong. We made her read out the entire menu which is quite substantial, well its just too bad since they don't cater to people who are Mandarin illiterate. Took her extra long serving us hahaha... ohhh my bad!



I guess the reason they were full on a Friday evening was they were new and have been dropping their brochures in the housing estates in Kepong. My dad passed me the brochure and the photos looked enticing. Hence... sighhh...... our visit as KTZ (our first choice) was closed that day.

On the food, hubby had this mango concoction (RM10.00) that have mango cubes, nata de coco, mango puree, pomelo and a scoop of mango ice-cream. Nothing fancy here.



My boiboi's favourite was peanut soup (RM5.50)... came quite bland and lack of peanut taste. He had a few spoonfuls only as compared with KTZ which he can finish one whole bowl on his own. Do note though their serving is quite big for sweet soup but what's the point when we can't finish as it tasted lousy.



My black sesame seeds soup (RM5.50) is starchy and do not have that signature sesame fragrance. I forced myself to eat half of it. I hate wasting food but seriously this was bad. Darn made me lose brownie points for not finishing up my food *bleh*



Next, just look at these durian crepes (RM6.00). We were shocked when they came in neon green colour... urggghhh scarier than Scary Spice! The colour really put us off. Anyway, there's nothing to shout about too.

It was indeed a very sad outing and it's not considerabily cheap. All the 4 items came up to RM27.00.

If you think you had a better time here, please let me know. It could be that they are still very new then but could the chef possibily improve on the food over the past 3 months? I would like to hear from you.


Hong Kong
D-G-6 Jalan Metro Perdana 3
Taman Usahawan, Kepong
Kuala Lumpur
Tel: 603-6251 0209
Map over here.

Steamed Egg Custard (Dun Darn)

Yippeeee, I've finally found the perfect recipe for Steamed Egg Custard or in Cantonese known as Dun Darn!!! It's smooth like my boiboi's bottom muahahahaha :p, soft and not overly eggy. This recipe is a must keep!

Steamed Egg Custard

(A)
80g rock sugar (I've used the brown kind and 80g is a bit too sweet, have to reduce)
200ml water

250ml fresh milk
4 eggs

1. Bring (A) to boil. Cook until sugar has dissolved. Leave to cool.

2. Beat eggs lightly and mix together with (A) and milk.

3. Sieve into steaming pot (you can use ceramic/porcelain bowls or in my case ramekins due to the size of my steamer). Cover and placed in double boiler. Cook for 30 mins (in my case, I managed to get 6 ramekins out of the mixture and steamed them for 20 mins.)

Ref: The Best of Patsie Chong - Pregnancy & Confinement

If you fancy milk curd (dun nai), try this Fresh Milk Curd With Ginger.


Technorati Tags: egg

Hokkien Udon Mee

**Non-Halal**

As if not enough with noodles served for Mee and My Malaysia event, I've made this noodle dish last weekend. It's Hokkien Mee but using udon instead of thick yellow noodles. I've written about how to make this earlier but using fresh noodles (pan meen). The method is the same just that the ingredients varied. This one has pork slices, fish cake, prawns, choy sum and cabbage. The colour is a tad lighter as I don't have enough dark soy sauce.



Other way with udon, Stir Fried Udon With Fish Slices.


Technorati Tags: udon + noodles

Fish and Potato Pie

Quickie post today cos I've been running around like a headless chicken since yesterday. Using the same recipe of the Chunky Chicken and Potato Pie, I've made a Fish and Potato Pie instead. I've poached my fish slices in milk, remove the fish and set aside. Made the roux using these milk instead of the vegetable liquid. Pile on the fish and vegetables on a baking dish. I topped these with sliced hard boiled eggs before lashing on the mashed potatoes. Bake and serve hot.



Need I repeat that this is a very simple dish to make and tasted very very yummy too!


Technorati Tags: pie

Please Vote For My Dish for Delicious Asian Food USD100 Contest

Dear All,

PabloPabla informed me that I'm lagging behind with zero votes for my Black Bean Soup entry in his contest bwaahahahaha... so I just need a little favour from you, please head on to Voting for the USD100 Contest Begins to give my entry a little boost.

The poll is placed at the side bar, click Entry 3 and press Vote button.

Thank you very much. Your vote for my dish will be deeply appreciated.