Tuesday 30 September 2008

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.

Boiboi's Masterpieces

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



Monday 29 September 2008

Review: Good Old Days Restaurant

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


GOD - Good Old Days

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).

Good Old Days

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.

GOD - G8 Deep Fried Sotong RM10

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.

GOD - G10 Crispy Brinjal RM10

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.

GOD - V2S Stir-fried Baby Choy Sum With Garlic RM8

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".

GOD - V1S Kangkung Belacan RM8

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.

GOD - A7S Fried Roast Pork with Leek RM15

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.

GOD - B11S Claypot Pork Ribs with Yam RM15

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.

GOD - A9S Kung Pao Chicken RM15

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.

GOD - B9S Claypot Kampung Chicken in Rice Wine RM15

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!

GOD - D15 Braised Ma Yau with harm choy and pork strips RM18 (price seasonal)

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

GOD - cupcakes

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.

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Friday 26 September 2008

Sago Gula Melaka

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.

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Thursday 25 September 2008

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.

Cauliflower & Potato Soup

Simple, easy but hearty!

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

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Wednesday 24 September 2008

Review: Dim Sum at Yook Woo Hin


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.

YWH - Yook Woo Hin

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.

YWH - ccf wid mushroom gravy

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.

YWH - loh mai kai

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.

YWH - dim sum medley

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

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Tuesday 23 September 2008

Braised Pork Ribs with Beancurd Strips


Braised pork ribs with tofu puff

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

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Monday 22 September 2008

Vegetarian Olive Leaves Fried Rice

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.

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Friday 19 September 2008

Banana Pancakes

Banana Pancake1

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.

banana pancake2

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!

Banana Pancake with ice-cream

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Thursday 18 September 2008

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.

KopiClub - Sambal Udang and Sotong Masak Kunyit RM9.50

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

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Wednesday 17 September 2008

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.

Eryngii Mushroom (Chiangmai)

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.

Braised chicken with Eryngii Mushroom and Carrot

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.

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Tuesday 16 September 2008

Steamed Minced Beancurd


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

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

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Monday 15 September 2008

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.
B - lompat tikam RM3.50

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.

B - avocado juice RM6.90 B - halia madu RM4.20

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.

B - nasi kerabu + ayam goreng RM11.90

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.

B - nasi dagang + ikan tongkol RM10.90

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.

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

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Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

16 Oct 2012