Wednesday 31 March 2010

Review: Pudu Wai Sek Kai


I've meant to blog about this vibrant lane, Jalan Sayor in Pudu, but been holding back as I could never get a good picture of the food as lighting is very bad over there. I managed to accumulate over time some pics that I caught when we were there before sun down. Some stalls are opened from morning but majority of the hawkers are opened from late afternoon. The stalls opening and closing are not fixed hence there are many times we ended up disappointed with the lack of stalls.

Fancy this hawker lane is in existence since my parents' dating days hahaha so some of the stalls have been here for more than 50 years! I can't remember the prices but this is roadside hawker, won't burn a hole in your pocket even if you order a dish from each of the stall :p

The first stall which one could see from the main Jalan Pudu is my favourite place for Da Pu Mien (Hakka noodles). This stall belonged to my ex-colleague's grandfather and he told us they make the noodles themselves hence the springy texture of the noodles which I really liked in fresh noodles. Little did I know until I watched Taste of Jason show, they even handmade their loh shue fun (a type of rice noodles)! From that show, they showed how they sat on a long and thick bamboo pole to flatten and roll the dough which explained the wonderfully springy noodles.
The good news now is the stall is opened from wee hours in the morning until 10.00pm! I can now have my fix of da pu mien for dinner :p Other than the texture of the noodles, the taste to me is of the right balance even though Hakka is known to have heavy hands on salt and oil. Do not be fooled by the errmm lack of colour of the dry version as dark soy sauce is not used. Good quality fish sauce is used as how it lightly fragrant the noodle. A scoop of minced pork and few slices of char siu (bbq pork) completes the bowl of noodle alongside with a nice clear broth.

Hakka Meen

Other than this, Capt'n Hook loves the porridge here and it's always a delight to see how the bald headed man stirring the cauldron... it's rather in rhythm, just short of Richie Sambora blazing his electric guitar right here :p. The deep fried pork intestine is the bomb here!

Then there's the popular chu cheung fun (rice noodle rolls) stall. Many would go for the curry pork skin but I liked the turnip and dried shrimps filled ones more. They have yam cake, kuih-muih and yau char kwai (fried crullers) as well.

CCF with turnip fillings

The fried chicken from the stall with a perpectual line queuing, in fact the only stall with a queue, for hot off-the-wok deep fried chicken of all parts, yes all parts which include chicken feet, innards and carcass if you fancy them. The chicken are well marinaded and of course the skin is crispy when the meat is tender.

Fried Chicken

Further inside there are more stalls ranging from char thau koay (fried rice cake), boiled blood cockles, sotong kangkung, sup kambing (mutton soup) and many more. Watch out for a lady who is busy at the charcoal grill toasting flatten sotong pieces and tofu stuffed with cucumber and turnip strips. You can order a set of all three offerings that consist of the tofu, grilled sotong and the deep fried sotong coated in a sticky sweetish sauce. The best part of the combo is the fabulous thick sauce ladled over them with a sprinkling of chopped peanuts.

Tauhu and sotong bakar

I will also hit this place whenever I feel heatiness in my the body creeping up me, to have a bowl of wong lo kat (Chinese herbs concoction) mixed with a myriad of powdered herbs depending if you're heaty (yit hei in Cantonese) or coughing. It's not easy to drink this up as it's bitter and the not-so-easy-to-dilute powder made it harder. Capt'n Hook said it's like drinking up saw dust potion the first time I introduced him to the drink! LOL

All sorts of herbs in powdered form

Pour in Wong Lo Kat into powders and stir

There are 2 of such stalls on the left and right of the entrance. The left side opens on weekends (Fri - Sun) and the right side opens on weekdays (Mon-Thurs) but then again the opening days are not fixed as the aunties said it's very tiring as boiling herbal drinks are hardwork. BTW, I loved the buy back the bottled sugar cane boiled with water chestnut (mar tei chuk cheh sui). Only RM3 for 1 litre bottle. Saved a lot of hassle and the taste is ghau (full of flavour) not the diluted kind. Ask for the less sugar version, same price unlike manufacturers who charges more for less sugar version bleh! Pictured are taken of the stall on the right side and they are the second place with a crowd rather than queue :p

Leung Char (herbal drinks) Stall

Saving the best for last... Capt'n Hook's perpectual craving of steamed egg custard will always bring us here provided we can mosey over before 8.00pm as usually by then they will be all sold out! This tong shui (sweet soup) stall will always be the first stall we'll hit and Captn'n Hook will order 4 bowls in advance, sometimes up to 6! 2 for me and 4 for him alone! The smooth egg custard is of the perfect consistency with just the right sweetness for me.

Other than egg custard, the variety of tong shui is popular as well. From darn char (egg tea) to luk mei (6 variety of ingredients)... all are well received. I took Kong Kay here after our dinner at Sek Yuen and I think I've lost count over the number of bowls of tong shui we've ordered!

Steamed egg custard

For more details especially the history side of this lane, check out Jason's post which so happened to be in English. This lane is located diagonally opposite Sek Yuen Restaurant or from KL it's nor far after Maybank. There is a parking next to this lane but you'll need to keep left driving down till the traffic light. Turn left and another left shortly where you'll hit a small back lane. The parking is at the end on the right. The uncle collects RM2 or was it RM3?? :p

Pudu Wai Sek Kai
Jalan Sayor (Off Jalan Pudu)
Kuala Lumpur
Coordinate :N 3∘ 8.101’ E 101∘ 42.776’ (gotten from Jason's site :p)

Monday 29 March 2010

It's Mango Season!!!

Hallloooo... (I can hear echoes of it LOL). It has been a week and cobwebs seem to be forming at the corners of this blog. To those who discovered us via Sunday Time's article, welcome to Babe in the City - KL! Sorry to left you guys waiting for a new post. Babe_KL went thru an extremely stressful week and from the sound of it, I will be rather busy for the next few coming months.

It's no doubt mangoes are in season now as I could hear the fruit sellers at the wet market yelling out loud peddling their mangoes trying to outwit each other by giving the best price. The super/hypermarkets are also filled with them.

I've got hold of some mangoes earlier in the season and some of them ripening so quickly that I decided to make this Mango Bread which I've faithfully printed from Celine (Life, Love and Me) since last year but never got a chance to make any when mangoes went out of season. She got the recipe from Wandering Chopsticks and seems like a lot of bloggers are raving over this mango bread.

I've to say this bread is really good when it's fresh as it is very moist and fragrant. The only downside I find the soda taste is a bit too strong, might have to do a bit of tweaking there for me.

Mango Bread

For more recipes with mangoes, check:
Mango Royale
Mango Mania Pavlova
Mango and Strawberries Soy Smoothies
Mango Teacake

Friday 19 March 2010

Review: Uncle Chilli's Bar @ PJ Hilton

2 weeks ago, Capt'n Hook attended a workshop in PJ Hilton. Late in the afternoon, he asked me to meet him there after work for dinner. Since he's meeting his former classmate for a drink at Uncle Chilli's, he told me to reserve dinner there as well via theQguides.

I joined them for a drink and after the friend had left, we adjourned to Uncle Chilli's dining area. Capt'n Hook ordered a Chicken Burger (RM22), whilst I opted for a Rye Bread Club Sandwich (RM22) upon recommendation from the friendly waiter. He cajoled us into ordering a 3rd main which we know we won't be able to finish but *chuckle* he was very persistent and insistent. Well, the reason was until 15 March, they were running buy 3 free 1 main course promotion. Sighhh since he's so nice, we ordered a Black Cod (RM57) dish.

We started off with a Nenas and Auntie's Special drinks at RM19 each (errmm beer drank earlier not counted :p). Both refreshing for the current hot spell.

(L) Auntie's Special (R) Nenas (RM19 each)

Bread rolls were served to us but since we're having bread as mains we didn't touch them. Can't help but noticed they served unsalted butter with the rolls. Sighhh we still don't get it, isn't unsalted butter is normally used to make cakes? For spread, salted butter is preferred!

Bread n butter

Chicken Burger came and it's a rather huge portion. In between sesame buns lies chicken patty, fried egg, cheese, tomato slices and lettuce with butter and mayo. The burger is served with a side salad, guacomole and salsa. Capt'n Hook said the chicken patty is juicy. Overall the burger is fab!

Chicken Burger (RM22)

My Club Sandwich came and just look at how tall the sandwich is. There are layers of fried egg, roasted chicken, lettuce, tomatoes, cucumber and pickles! You can actually choose 2 meat or seafood ranging from beef, lamb ragout, smoked salmon, tuna mousse, shrimp cocktails, beef pastrami etc. It's served with a green salad which I liked and the utmost delish crispy potato wedges!

Rye Bread Club Sandwich (RM22)

You know what... I actually didn't eat my sandwich. Ended up eating the bulk of this black cod before it turned cold. This dish is absolutely lovely. The thick piece of cod is cooked just right, fork tender that is... full of natural sweetness. It has one big grilled scallops and served with cherry tomatoes, bok choi and beans in a clear broth. The cherry tomatoes lend a hearty tang to the broth which is so nice, well if not for the design of the plate, I would have tipped it up and drank it all up heh.

Black Cod (RM57)

We have to doggie bag the Club Sandwich and I ate half for breakie the next morning. Surprisingly it tasted good. Can still taste the smoky goodness of the grilled chicken. With the buy 3 free 1 promo, our bill totalled RM134.55 after 5% Government Tax and 10% Service Charge. Good deal eh?

Hilton Petaling Jaya
No 2 Jalan Barat,
46200 Petaling Jaya,
Selangor Darul Ehsan
Tel : +60 3 7955 9122

Thursday 18 March 2010

Fiesta Sri Lanka @ Buddhist Maha Vihara

Fiesta Sri Lanka Dinner
Click to view enlarged picture

The Buddhist Maha Vihara is organising a dinner on 27 March 2010 (Saturday) at 7.00pm soft launch the start of a new building extension for its Sunday Dhamma School.

Proper classrooms are needed as the 6 current converted shipping containers are either damaged or rusted. There are no proper roof over the corridors when it rains. The new classrooms will be build on the roof level of the current building, Wisma Dharma Cakra to accommodate 12 new classrooms. This is expected to cost about RM4 million.

The dinner is themed Fiesta Sri Lanka, is organised under the auspices of the Sri Lankan High Commission in Malaysia. Well, other than a 6-course Sri Lankan gourmet dinner prepared by Chef Publis Silva of Mt Lavinia Hotel, you'll be able to enjoy paintings of world renowned painter/artist, Jayasiri Semage. His paintings will be on sale at this event.

An upcoming and popular fashion house, Prasanna Batik will model some new and interesting clothing and couture. A 5 piece Sri Lankan band together with popular Sri Lankan singer Anil Bharathi will entertain guests with popular and traditional English and Sri Lankan music.

For invitations to the dinner, please call +603-22741141 or come personally to the Buddhist Maha Vihara office during office hours (9.00am-9.00pm) to collect your invitations for a minimum donation of RM100.

In conjunction of Fiesta Sri Lanka, a cooking demonstration by Chef Publis Silva of Mt Lavinia Hotel will be held on 28 March 2010 (Sunday) 3.00pm - 7.00pm at PH Hendry Memorial Hall, Wisma Sri Dhamma, Buddhist Maha Vihara for a fee of RN50.00. Chef Publis Silva will teach you how to whip up a 5 course Sri Lankan meal! Please register by 21 March as seats are limited. Please call +603-22741141 for reservation of seats and further enquiries.

Fiesta Sri Lanka Cooking Demo
Click to view enlarged picture

Buddhist Maha Vihara Malaysia
123 Jalan Berhala
50470 Kuala Lumpur
Tel: +603-2274 1141

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Wednesday 17 March 2010

Happy 1st Birthday Frat!!!

Today is our famous 5" celebrity Frat Mustard's 1st Birthday. Here's wishing him many happy return of the day and may he be blessed with more alcohol, great food and sexy gurls!!!

frat bd

Pssstt... I personally think Frat's boss has deliberately chosen him a great date to be born, it's St Patrick's Day today. Yum seng!

Tuesday 16 March 2010

Review: Restoran Kong Sai


Miss Sweet 16 had suggested dinner at Restoran Hua Xin last week but when Gummy Bear reached the restaurant, it was closed. Apparently quite a number of Chinese restaurants were closed last week in replacement of CNY. She told Gummy Bear to drive over to Paramount Garden to this place that serves very good steamed fish but ended up it was also closed. Thankfully there is another restaurant in the same row that serves very good Kong Sai food called Kong Sai Tzai and we headed there. Parking is relatively simple, it's either by the roadside or best park inside Giant Supermarket's compound for a small fee.

Kong Sai Tzai

We let Miss Sweet 16 to dictate the ordering and sat back catching up with our lives. It took a while for food to arrive as droveful of customers came and went, non of the tables were empty!

Seems like Kong Sai Tzai is famous for it's poached chicken (pak charm kai) and steamed soup. Since it was very hot evening we opted not to have any soup, not when pepper stomach soup is the specialty here. This plate of chicken landed on our table together with a very delicious dip of chopped coriander leaves (cilantro/yin sai), spring onion, soy sauce and oil. Loved the smooth chicken, tender but with a bite.

Poached Chicken

Then we have a Woo Tau Khau Yuk (braised yam and pork belly). This version of khau yuk tasted slighty different from the Hakka style khau yuk. Nice and not overly salty with fork tender and almost melt in the mouth pork belly.

Yam Khau Yuk

They recommended Stir-fried Bittergourd With Roasted Pork but Gummy Bear was sort of like hesitated there cos he said he don't like bitter bittergourd. Miss Sweet 16 pacified him it will be just a little bit bitter. When the dish came, Gummy Bear tried first and he said very "jeng" (nice). So imagine someone who doesn't fancy bittergourd gave thumb up! The bittergourd were lightly stir-fried retaining a slight crunch.

Stir-fried Bittergourd With Siew Yuk

The last dish that came is this plain Steamed Fish. Half a soong yue head is served to us. I noticed that they've placed both grounded ginger paste and strips. Loved the paste that gave the fish a light ginger flavour.

Steamed Fish

Miss Sweet 16 paid around RM50ish for the above dishes with 2 bowls of rice, 3 glasses of herbal tea (it was loh hon guo) and 1 glass of Chinese tea. Thank you Miss Sweet 16... Hokkien food is awaiting us next!

Restoran Kong Sai
39, Jalan 20/22,
Taman Paramount,
Petaling Jaya
Tel: 019-3842922 / 012-2984038
Opening Hours: Mon – Fri 11.30am – 2.30pm; 5.00pm – 10.00pm
Sat 5.00pm – 10.00pm

GPS: 3.106890, 101.623975 "stolen" from KY Speaks and check his site for the awesome map!

Friday 12 March 2010

Review: The Meat Experts


I first heard of The Meat Experts (TME) from Gerald of Sunshine Chicken as he supply ma cho kai and yim kai here. All these while I thought they sell everything meat until we passed by the place in Hartamas Shopping Complex. Seems like 1/3 of the space make up of a deli selling all sorts of cured meat and sausages. There are fresh meat, chicken and duck as well! The rest of the space is occupied with tables and chairs, well nothing fancy though.

As it was just around 6.00pm, a little too early for dinner, Capt'n Hook checked the menu and the person showing him the menu told him to come back and try to be early or if better do place our reservation. Since we wanted to have our options opened, we did not. The person trying to convince us that they tend to be very packed so it's better to put our name in but we just didn't want to.

Anyhow come 7.00pm, Boiboi said he's getting hungry and we decided to head towards TME but guess what when we reached the place? It was empty LOL... err it was a Friday.

We browsed through the menu and decided to share a pasta and large mixed grill platter (enough for 2).

Can't resist the Spaghetti Aglio Olio with Roasted Pork (RM19.90) especially when Capt'n Hook mentioned that his friend had told him the roasted pork (siew yuk) here is melt-in-the-mouth texture. Since Boiboi is sharing, so no chili flakes in our aglio olio but they gave the chili flakes in a separate sauce plate which I think is very thoughtful of the chef. The al dente spaghetti is laced with chopped garlic and parsley, very fragrant indeed. Served with a strip of chopped punn fei sau (half lean half fat) siew yuk. Not the best siew yuk I've eaten but the skin is crispy and yes they do melt-in-the-mouth due to the fatty parts.

Spaghetti Aglio Olio with Roasted Pork RM19.90

When the mix grill (large RM55) arrived... looked kinda disappointing, not as appetising as I've expected. Let's see what's in the platter... a couple of sausages, pork chops, lamb chops, bbq ribs and steamed vege. The sausages are nothing to shout about. Pork chops are a bit tough and tasteless. Lamb chops are tough and a bit gamey which Capt'n Hook detest. Luckily the ribs that came with a sweetish chilli gravy saved the day. Fork tender and flavourful! I wonder what happened to the other chops??? Sighhh... took them quite a while to dish this up... could it be time spent to defrost the meat??

Mixed Grill (L) RM55

Other than meat in the menu, spotted are soups, salads, burgers, sandwiches, pasta and a lone curry laksa under Asian category. It's a pity that only canned beer is served here as they do not have the necessary licence. There's a 10% service charge imposed here.

BTW, if you fancy making your own siew yuk, it's not difficult... Homemade Siew Yuk.

The Meat Experts (TME)
G15-16 Ground Floor
Hartamas Shopping Center
60 Jalan Sri Hartamas
Kuala Lumpur
Tel: (603) 6205 2577

Wednesday 10 March 2010

Stir-fried Leeks, Arrow Heads and Minced Meat


Stir-fried Leeks, Arrow Heads and Minced Meat

Made this on the 2nd day of CNY. I usually cook leek and arrowheads (ngar ku) with siew yuk (roasted pork) but I did not have any roasted pork so made do with minced pork instead, I supposed minced chicken meat can be used as well.

Sliced and clean leeks into 2" in length. Peel, clean and sliced arrowheads, rinse and drain the water away. Marinaded minced meat with some soy sauce, pepper, a wee bit of sesame oil and some cornflour. Do add a bit of water inside so that the meat is not too tough.

Heat a little oil in a wok and put in the leeks. Fry till they started to turn brown at the edges. Dish up and set aside. Add some oil to the wok again and fry the minced meat till cooked. Add in leek and arrowhead. Pour in some water and let it come to a boil. Pour in oyster sauce to taste and add in a little dark soy sauce for some colour. Add a little sugar to bring out the taste. Cover wok and simmer till arrowhead slices are soften or to the texture you prefered. By then the gravy would have dried up, or you may thicken with some cornstarch solution.

Dish up and serve.

Check out these too:
Stir Fry Roast Pork With Lotus Root And Arrowhead
Stir-Fried Roast Pork With Leek

Tuesday 9 March 2010

Review: CNY Set at Zun Kitchenette


The last weekend of CNY, we decided to visit Zun Kitchenette for dinner for something fresh and slightly different from the norm. We have been revisiting occasionally, at times we brought guests and so far they've never fail in terms of tasty food and excellent service.

Since there are 5 of us, we opted for the 4 person set dinner (RM188) and added a Stuffed Tofu dish (RM18.00) for my Boiboi.

Started off with a small portion of Pear and Jelly Fish Yue Sang (without the yue LOL). The sauce is of the right balance of not too sweet nor sour which went well with the pear. The jellyfish lend a crunchy touch.

Yue Sang of Pear and Jelly Fish

This time, instead of the herbal soup that we can pick from the menu, we were served Pumpkin Shark Fins With Crabmeat. OK I know it's not right to order fins but it's in the menu. Not sure about the rest, I liked the grated pumpkin shreds in the soup. Gave the soup a light sweetish taste.

Pumpkin Shark Fins

Next came the Stuffed Tofu (RM18) dish.

Braised Tofu

This dish, logs of Japanese tofu are made into a chest stuffed with ermmm I'm not really sure what hahaha but could be fish or scallops. The cover is topped with a kei chi (goji berry) and laced with a light starch gravy.

Treasure inside braised tofu

This is Zun's version of Steamed Prawns in Wine which contains some Chinese herbs that made the broth fragrant. Usage of herbs is limited hence did not over power the flavour of the fresh prawns.

Steamed Prawns in Wine and Herbs

After prawns, we have a chicken dish. This Herbal Spring Chicken ermm has a total different type of herbal taste from the prawns. I loved this as I can detect star anise, cloves and cinnamon stick in the soy sauce base.

Herbal Spring Chicken

Next came the Braised Oyster with Dao Gan (a type of layered beancurd skin). The presentation of this dish is rather unique. The braised assorted mushrooms, ginko nuts, lotus seeds, dao gan and oyster are placed in some sort of a deep fried beancurd skin as a wrap. The bottom part soaked with gravy and the exposed parts are crispy! Nice!!!

Braised Oyster with Dao Gan

Dessert were a Chilled Mango and Pomelo Soup and Steamed Homemade Nin Goe (rice cake) rolled in grated coconut. When the chilled soup arrived, I thought it's the usual santan with sago but the wait staff told us it's a mixture of milk and yoghurt with mango bits and pomelo. When Boiboi heard this, he proceeded and drink the soup up. Usually he won't touch it but he even asked for more! The nin goe texture is much softer and not as chewy, almost kuih like.

Mango pomelo in milk and yoghurt

Nin Goe Nin Goe closed up

There are 5% Government tax and 5% service charge added to the total bill.

The Zun Kitchenette
Lot GL-01 Ground Floor
Shaw Parade
Changkat Thambi Dollah
Kuala Lumpur
Tel: 603-2118 6860

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Friday 5 March 2010

Fried Soy Sauce Prawns

This is a delicious fried prawns dish that is quite similar to restaurant's si yau wong har (soy sauce king prawns), just that mine does not use King of soy sauce doesn't mean it's not a winner :p

Fried Soy Sauce Prawns

My version is as usual short and simple. First, clean and snip the prawns off all sharp edges. Use paper towels to absorb as much water as possible. Sprinkle cornflour, salt and pepper all over and mix it a bit to make sure they're evenly distributed. In shallow oil, fry the prawns in batches and remove the prawns from the wok once cooked. Set them on top of paper towels to absorb the oil.

Chop loads of garlic and ginger. If you have spring onions, chop them into 1.5" in length but I don't have any in my fridge that day as this was an unplanned dish.

In the same wok, add more oil if there isn't enough to lightly brown the chopped ginger. Add in the garlic when ginger begins to brown as they brown faster than ginger. Once all lightly browned, return the prawns into the wok. Stir and sprinkle in some worchestershire sauce and soy sauce. Add in some dark soy sauce, the amount according to how dark you want your prawns, as for mine, this time I made it rather light so I've used very little only. Sprinkle in a wee bit of sugar for the caramalised taste. At this point, stir in spring onions if you're using them.

All these have to be done quickly as we would not want to have overcooked prawns. Dish up and serve hot with rice.

With this, wishing everyone a hee hee ha ha weekend!

Thursday 4 March 2010

Review: Seafood @ Chef Tam and Jin Chwan Seafood

Updated 5 March 2010 with photo of King Crab! LOL


After savouring the delicious ma cho kai and yim kai, we decided to bring our family members to Kedai Makanan Chef Tam to check them out. My heart stopped when Mrs Tam informed that they have ran out of yim kai but she will try to order them from Sunshine Chicken and hopefully they could deliver on time. I kept my fingers crossed and as I walked into the restaurant, Mrs Tam informed that the yim kai managed to arrived... phewwww!

As with the norm, we took a walk to Jin Chwan Seafood Garden. We took a while here as Capt'n Hook and my brother picked the seafood they fancied. We ended up with one King Crab, huge prawns (I can't remember which variety but was quite big) and Script Venus Clams. Total paid here was close to RM300.

I passed the receipt to Mrs Tam. She checked thru and started to recommend how to cook the seafood we have bought on top of half a yim kai, half a ma cho kai and vege which were exact repeat of what we have before. Let's not delve into the chickens as we found Chef Tam could really make seafood shines!

The Script Venus Clams are steamed open-faced topped with loads of chopped spring onions, garlic and ginger. As the clams are much larger than lala, we have lots of flesh to chew on. Very fresh and the 3 magical combi of ingredients make the clams stand out.

Steamed Script Venus Clams with Ginger and Garlic

Next came the Drunken Prawns that came in a claypot. Kinda disappointing as there isn't much wine in the broth. No worries, just a wave to Mrs Tam and the pot was quickly brought back to the kitchen to be remedied. It came back with stronger wine flavour but somehow still not as fragrant. Luckily the freshness and size of the prawns saved the dish. I think a fried prawn dish could have been better. Funny our dishes turned out rather plain (ching) for the day except for the roasted ma cho kai but I guess that would be a better way to savour fresh seafood.

Drunken Prawns

Next, the king crab is stired-fried with garlic and spring onion. You would think it's rather plain but the simpler the better to savour king crab as we could taste the original sweetness of the meat. The seasoning complimented well without over powering the sweetness of the crab meat.

Stir-fried King Crab with Spring Onions and Garlic

I can't remember the prices for the seafood, moreover it fluctuates according to market price. The cooking fees charged for the king crab was RM28; RM18 for clams and RM20 for prawns.

Jin Chwan Seafood Garden
9 Jalan 2/4,
Taman Bidara, Selayang
Tel: (603) 6138 2633
Business Hours:
Weekday 8:00am - 10:00pm
Public Holiday and Sundays 8:00am - 10:30pm

Kedai Makanan Chef Tam
6A Jalan Bidara 2/4,
Taman Bidara, Selayang.
Tel: (603) 6138 8751
Business Hours: 12:00pm - 3:00pm & 6:00pm - 11:00pm

Just in case you wonder how to get here, check out the link in Google Map.

Tuesday 2 March 2010

Catch Cake Boss on Discovery Travel & Living

Cake what???? It's Cake Boss!!!

Cake Boss, what the heck is that you may ask. Well, if you have been watching Astro, chances are you might have caught some snippets of Discovery Travel & Living new series, Cake Boss which is debuting 3 March 2010.

Cake Boss features award-winning pastry chef and cake decorator Buddy Valastro. Buddy has created some of the most mouthwatering and elaborate cakes, including Britney Spears' circus-themed 27th birthday cake and a live sized NASCAR race car! Now he is geared to serve up the perfect recipe for TV entertainment on Discovery Travel & Living’s new series Cake Boss.

Witness the sugar-charged drama Buddy and his big Italian family experience as they manage their booming business at Carlo's Bake Shop in Hoboken, New Jersey. Buddy supervises a team that includes his mother, four older sisters and three brothers-in-law. And when one is working with family on a daily basis, this could be a recipe for disaster.

This show chronicles Buddy's over-arching desire to achieve his late father's dream of making Carlo's a household name and the obstacles that threaten to stifle his ambition. Shot mostly at the back of the store, Cake Boss offers a fascinating look at the behind-the-scenes process of creating edible art out of flour and sugar, churning out old-school recipes and remarkably modern cakes.

From dealing with Bridezillas and taking a trip to the museum to research a prehistoric cake, to creating wedding cake containing live birds and taking on the challenge of icing a cake while blindfolded, catch the intriguing mix of drama and frosting-topped cake galore with Buddy and his family on Cake Boss.

Catch Buddy Valastro on Cake Boss on Discovery Travel & Living (ASTRO Channel 707) every Wednesday at 1900 hrs (7:00 pm Malaysia Time), starting 3 March 2010. Encores Wednesdays at 0500 hrs (5:00 am) and 1300 hrs (1:00 pm), Thursdays at 0100 hrs (1:00 am) and Sundays at 0400 hrs (4:00 am), 1200 hrs (12:00 pm) and 1800hrs (6:00 pm).

Well, in conjunction with the launch of this series Capt'n Hook and I were invited to The Cooking House for a hands-on cupcake decorating session with Lu Soo Chee. Soo Chee demonstrated how to transformed a plain cupcake into a flower pot filled with flower(s)!

cake boss 01

At first Capt'n Hook said he's not coming along since he's not interested with cake decoration but not sure what happened and he turned up! He was of great help kneading the fondant to the right consistency and shaped and roll the petals plus leaves out nicely :D

cake boss 02

See our flower pot LOL... seems ok in pics, just don't see the real thing.

cake boss 03

So far cry from Soo Chee and Buddy creations LOL...

Thank you Discovery Travel & Living for the enjoyable session.

Monday 1 March 2010

Lap Mei Farn (Waxed Meat Rice)


The previous weekend as I was preparing lunch around 11ish, suddenly TNB decided to pull a prank on us, leaving us baking in the hot hot CNY heat! Now, the biggest problem... I was in the midst of preparing to cook lap mei (waxed meat) rice. Yikes... rice cooker nor the steamer would work without electricity and I do not have a claypot hahaha. How leh? I had to cook rice using the stove instead which I've never done before LOL. I checked through and oh yeaaa, I can cook rice using my Vision ware, I guess should be better than metal ones right?

Anyway, I placed the rice with water in the pot, cover with the lid and turn on the stove, I kept my fingers crossed. Woohoo and the rice did cook nicely. Once it's almost cooked through, I lay the lap mei mixture of lap cheung (Chinese sausage), yoon cheung (Chinese liver sausage) and kwai far yuk (an oblong piece of reddish meat almost tasting like bak gua). We don't eat the lap yuk (pork belly) nor the lap ngap (waxed duck) hence I did not put in any. I cooked it for another 10 minutes, well that was the time the base started to burn!!!! LOL sighhh my new stove is wayyy to hot for my liking even I've used the lowest heat.

Thank goodness, it burnt just a little. I just left them covered to finish off cooking in the natural heat. Just before eating, I poured in a mixture of oyster sauce diluted with warm water and some garlic oil. Mix them about and serve the rice dish with blanched baby bok choi.

Lap Mei Farn

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