Tuesday 29 June 2010

How To Avoid "Roast Chicken" Moments

This post is specially dedicated to Kenny Mah (Life for Beginners).

Well, if you have read Kenny's latest post, you would have come across his "roast chicken" moments. Now, to prevent another one of those moment, I've written specific instructions on how to avoid such moment :p Kenny, I hope this helps.

You see, I've brought Mango Royale for dessert to PureGlutton's party and it's the easiest dessert one can cough up for say potluck parties with minimal equipment you have in your kitchen. I've done some tweaking to this recipe and it's quite versatile and you can't go wrong, well unless you read the recipe wrongly!

mango royale
Pic nicked from Nigel of Just Heavenly

So here's the step-by-step method and ingredients (for kitchen noobs):

  • About 1 kg of fresh ripe mangoes (about 3-4 medium sized ones)
  • 100 ml sweetened condensed milk (in Malaysia they're now known as sweetened creamer/krimer manis)
  • 250 ml all-purpose cream/whipping cream/thickened cream also works (they come in UHT packets)
  • 10-15 McVite's digestive biscuits but I've used about 20+ Tiger marie biscuits for a crunchier base (amount depending on the size of your container)
  • half a cup of melted butter

Step 1
Place the biscuits into a sturdy plastic bag (ziplock but I like to use the bag from bread loaf like Gardenia/High5). Bash them up with rolling pin or back of saucepan/frying pan into crumbs.

Step 2
Place the crumbs on the base of your container (plastic ones will do). Drizzle melted butter all over and mix well. Use your fingers and lightly pat them down. Try not to compact the crumbs, otherwise it's very hard to cut through. Leave this aside.

Step 3
Holding a whole mango, cut both sides down the midddle. Take the mango half and use a spoon to scoop the meat out from the skin. Place the mango halves onto the crumb base. You may use the middle portion to fill up the empty space in between and also for the topping.

Step 4
With a wire whisk (if you don't have any, just use a pair of chopsticks, spoon also can), blend together the cream and sweetened condensed milk. Pour over the mango halves. You can sprinkle some chopped mangoes over the top.

Step 5
Cover tightly and freeze for at least two hours or until firm. Remove from freezer for about 5 minutes or more, then use a knife and cut them into squares before serving.

Viola!!! A very simple dessert that anyone can make to avoid "roast chicken" moments :D

BTW, if mangoes are not in season, you can use other options like tinned longan (which I've done before), lychees, tinned mandarin orange segments, peaches, strawberries etc... the list is rather limitless.

Good luck and most important, have fun!!!

Friday 25 June 2010

Easy Chicken Wrap

There are many times I have gone bonkers thinking of what to prepare for lunch on weekends. It's so hard to think up of the dishes to cook that are not complicated. I totally understand now why my mother keep repeating "I don't know what to cook today" heh. What more she has to cook everyday for us!

I was pondering one Sunday morning over the same question, I could go the easy way out by going out to eat but in the end we would be in a dilemma too as to where to go and eat!!! Grrrr so the easy way out is to check what I have in the larder and fridge. I have a packet of flat bread which I've bought but still not sure what to do with them hehe. I have butterhead lettuce, sour cream and cheddar cheese. Hmmm so off to the market I went and grabbed a piece of chicken breast, lots of red onions and one avocado... woooo wet market these days darn canggih ok! Yes the fruit stall does sells avocado, strawberries and blueberries!!! Most times they're slightly cheaper than the supermarkets.

I removed the skin from the chicken and clean it up. Sliced into half and marinade them with some oyster sauce, Lea & Perrins Worcestershire Sauce and black pepper in the fridge for a couple of hours. Wash, soak and drain the lettuce leaves. Sliced up the onions into half rounds slices and I'm good to go.

Using a non-stick pan, I fry the chicken breast with some oil. Fried one side for about 7 minutes and flipping over to cook the other side. I poke into the centre of the breast to check the juice. When it run clears means it's cooked. Removed the chicken from pan and set aside.

In the same pan, add some oil if it's not enough, fry up the onions till limp, brown and caramalised. Season with salt and black pepper. Dish up and then slice the chicken. Place them on top of the onions.

Chicken and Onions

For condiments, sliced up avocado and squeezed in some lemon juice to prevent them from browning. Grated the cheddar cheese. I just use the flat bread right off the packet. It's Nature's Bake brand but next time I might just want to either lightly steam or toast them before using.


To assemble, just slather sour cream over the bread and line it with lettuce leaves. Topped with avocado, cheese, onions and chicken. Slowly roll it up and enjoy!

Chicken Wrap

We have one roll each and it's really filling. Capt'n Hook commented that such simple stuff can turned out to be such a treat for lunch. There you go, another lunch idea for you and me...

7th Malaysia International Halal Showcase (MIHAS 2010)

Just a quick note here, the 7th Malaysia International Halal Showcase (MIHAS 2010) is now on at MATRADE Exhibition & Convention Centre. Capt'n Hook had the privilege to drop by yesterday when he went to MATRADE for some business.

He came back with some goodies which are not too bad. He said there were a lot of exhibitors from all over the world and he managed to try the various samples on offer. He also got to speak to many owners about their products and innovations. So I gather that if you're dealing with halal food, this showcase is not to be missed. However as consumer, this fair will be open to the public from 26 to 27 June 2010 (Sat & Sun). Other than samplings, you can buy those products that you fancy. There are cooking demos as well.



Event Date:
23 – 27 June 2010
23 – 25 June 2010 Open to trade and business communities only.
26 – 27 May 2010 Open to trade, business communities & the public

MATRADE Exhibition & Convention Centre (MECC) Jalan Duta, Kuala Lumpur, Malaysia

Operating Hours
10 am – 7 pm (Daily)

Click here for Event Schedule

Wednesday 23 June 2010

Review: Jaya One Food Crawl

By now, you would have read about this Jaya One crawl in quite a number of the blogs. So here I am, blogging about it but will summarised up as much as possible so that it won't be a drag.

The entourage met up at Brisik Restaurant, our first stop for the evening. Brisik serves mainly Sundanese and Siamese food but they do have a small Western selections as well. Everyone were served the cooling lemongrass drink. A big help definitely to cool off the heat.


This is supposed to be our starters stop so we were served a Brisik Platter (RM18 for 2 pax) that contained satay serai, satagor and gado-gado. Satay serai has minced chicken meat wrapped around lemongrass as skewers. Lightly marinaded and slight charred meat makes up a satisfying satay. Everyone were curious over satagor cos we thought they are bergedil but they are not! Satagor are actually patties made of mashed beancurd, potato, minced chicken and mixed vegetables. Great to go with the chilli sauce. Then there's the gado-gado served with peanut sauce. Next, we were served Kerabu Mangga which is a typical Thai young mango salad and Brisik's version has crispy deep fried ikan bilis.

Bar Madrid

Our next stop is Bar Madrid which is opposite Brussels Beer. Bar Madrid serves Spain inspired food to go with their sangria and drinks. We were served 3 tapas here (anti-clockwise from top) Slow cooked Iberico cuts on baguette (RM17.90), Spanish Omelette (RM9) and Mini fried potato balls with Serrano ham filling (RM15.90). Everyone agreed the slow cooked Iberico is the best. The flavourful meat literally melted in the mouth. Spanish omelette is kinda plain after Iberico and the potato balls. When I bite into the ball, the filling sorta gushes out and we thought it was cheese but how wrong we were. When the chef came about, we asked him and he said it's milk not cheese!


The stop at Divino Restaurant was indeed a cool respite as it was getting really hot. We toured the restaurant and Pristine Wine that stocks old and new world wines. We were delighted to have Dawn to show us how to taste wines in the short period we were there. We tried a nice crisp white Sauvignon Blanc from New Zealand - Cape Campbell Lobster Reef Sauvignon Blanc. This is easy to the palate since it's a young wine. Next, we swirled a Pinot Noir also from New Zealand - Black Cottage Pinot Noir. I didn't like this as the tannin is pretty strong here but surprisingly I loved the shiraz from South Africa - Juno Shiraz. I have tasted bad shiraz wines but this from South Africa is on the fruity side. Pleasant to my palate, will keep this Juno in mind. The next we have another red - Ken Forrester Pinotage from South Africa. We have to hurry off as we're kinda late in our schedule.


We finally have our mains at Kinnaree Thai Restaurant. When we're seated I can't helped but admire the crockeries. Our plates are actually lotus leaves but porcelain not the actual leaves haha. From the pic, anti-clockwise from top, we have a Yam Som O (RM16), Pla Sam Rod (RM40 Tilapia & RM60 Garoupa) and Ser Rong Hain (RM32). Yam Som O is actually a pomelo salad but this salad is totally different with the addition of coconut milk in the dressing. Well I think it's coconut milk since there isn't anyone from the restaurant was there to brief us. A nice start indeed. Pla Sam Rod is Deep-Fried Boneless Fish with Tamarind Sauce. Loved the crispy fish. When Ser Rong Hain came we were wondering why is this known as Crying Tiger. Crying most likely cos it's hot but tiger?? Anyway, you can see it's Grilled Australian Ribeye with Spicy Thai Sauce. Our ribeye were done medium raw but the table next to ours were well done which made them a little tough. This is our least favourite dish here.

We stopped at MUSE Italian Restaurant. Bar. Club for our next mains. Seriously from the outside, I would never thought it was a restaurant. It looked more like a club. Anyway it does serves contemporary Italian cuisine and turns into a club at later hours. It's also an art gallery! At this stop, we were served (anti-clockwise from bottom left) Angel Hair Seafood Aglio Olio (RM28); Grilled Lamb with Herbs (RM45) and 4 season @ MUSE (RM38). 


The Aglio Olio has prawns, squid and clams tossed with herbs and chili flakes. The pasta was a little dry and over cooked for me. The grilled lamb loin with herbs is accompanied with baked garlic cloves and sautéed vegetables topped with a herbs sauce. My loin was tender and juicy, in fact it was good but once this dinner was over, we compared notes later and found that those who sat further away were not satisfied with theirs. They said the loin was too tough. Perhaps I sat nearest to the kitchen heh. The 4 Seasons is a thin crusted pizza with 4 different toppings of seafood, chicken, lamb and tomato & cheese. I've gotten cold pizza pieces which is not pleasant at all. 2 corner pieces that don't have much toppings so I didn't know what were those hehe but got cheese though. I guess it's hard for me to pin point in a mass review like this but definitely a revisit will be needed to justify the food here.

Finally, our last stop Brussels Beer Café for a beer. Brussels is not a stranger to us. A popular place for food and drinks for many people. We were told to pick beers from the draught selections. Since I've never had a Belle-Vue other than the regular Hoegarden White (RM28/pint, happy hour RM24/pint), Stella Artois (RM28/pint, happy hour RM24/pint) and Leffe Brune (RM30/pint, happy hour RM26/pint), I asked for one. Belle-Vue is a kriek is a style of Belgian beer, made by fermenting lambic beer with sour cherries, hence the beer is slightly sweet and sourish. A bit too sweet for me but luckily it was only 1/2 a pint.


I would like to thank Ramesh and his team for organising this food crawl and also to the management, chefs and staff at Brisik, Bar Madrid, Divino, Kinnaree, 
Muse and Brussels for hosting this crawl. I would also like to personally thank Marky for accepting my invite to be my partner in such a short notice :D

Brisik Restaurant

10-1, Palm Square, Jaya One,
No 72-A, Jalan Universiti, 
46200 Petaling Jaya
Tel: 03-7958 6681
Opening Hours: 11.00am - 10.30pm

Bar Madrid (Non-Halal)
12A-G, Palm Square, Jaya ONE No 72-A, Jalan Universiti,
46000 Petaling Jaya
Tel: 012-209 2812
Opening Hours: Mon - Thurs: noon to 12.00am; Fri: noon to 2.00am; Sat: 4.00pm to 12.30am

6-1, Palm Square, Jaya ONE No 72-A, Jalan Universiti,
46000 Petaling Jaya
Tel: 03-7955 9968
Opening Hours: Mon - Fri: 11.30am to 12.00am; Sat: 3.00pm to 12.00am; Sun: Closed

12-1, Palm Square, Jaya ONE
No 72-A, Jalan Universiti, 
46200 Petaling Jaya
Tel: 03-7957 3910
Opening Hours: Mon - Sat: noon to 3.30pm & 6.00pm to 10.30pm; Sun: 6.00pm to 10.30pm

MUSE Italian Restaurant. Bar. Club
16-G, Palm Square, Jaya ONE 
No.71A, Jalan University,
46200 Petaling Jaya
Tel: 03- 7954 4099
Opening Hours: Mon - Fri: 11.00am - 1.00am; Sat & Sun: 4.00pm - 1.00am

Brussels Beer Café (Non-Halal)
20-G, Palm Square, Jaya ONE
No 72-A, Jalan Universiti, 
46000 Petaling Jaya
Tel: 03-7954 2000
Opening Hours: Sun - Thurs: 11.00am to 12.30am; Fri - Sat: 11.00am to 1.30am

Monday 21 June 2010

Review: Rice Cafe

**Pork Free**

A day late here but better late than never. Wishing all the fathers here Happy Father's Day! Hope you guys did enjoyed yourself.

We have meant to try Rice Cafe after reading raving mentions in AWOL, FBB and etc. We did came by here one evening during their early days but they were closed. We didn't manage to check them out until quite recently. We used the back road via Lorong Maarof (from Rebung) to reach Bangsar, and we have to pass by this row of shop houses on the left. I saw that they were opened and I asked Capt'n Hook to park the car and have dinner here instead. Rice Cafe is just a few shops down HSBC Restaurant.

The restaurant was empty saved for the staff. We were told that they are mostly crowded during lunch hours. The place is simple but yet tastefully furnished. Thumbs up for them to keep the place neat and clean.

Rice Cafe

Both of us have asked for assam laksa but it was all sold out. The man (I presumed the manager or maybe the owner) who took our order recommended me Fried Glass Noodles (Tung Fun in Cantonese) and Capt'n Hook asked for Belacan Fried Rice or was it Kampung Fried Rice??? He then asked for a serving of Salted Yolk Chicken.

After not long, the wait staff came over and asked us what kind of chillies we would prefer. Wow, I'm impressed! So nice of them to asked hehe. We have the fresh red chillies and the pickled green chillies.

Rice Cafe condiments

When a claypot came and set upon me, I was confused. I had to asked the server what was it and he said Claypot Loh Shu Fun (RM8, a type of rice noodles). The Manager came over and I told him that I did not order this. He checked his chit and apologised. He told me that he had wrote down the order correctly but had verbally told the cook the wrong item. Not wanting the noodles go to waste, I told him it's all right, I'll have the claypot. This Claypot Loh Shu Fun is actually a special on the board and not in the menu. The version here is not the dark soy sauce version and it's on a soupy side, almost like Yoke Heng's version but the gravy not as eggy. Taste wise it was just all right with chicken slices and a couple of prawns, topped with deep fried dried shrimps and ikan bilis. If you want something plain, ask for this.

Claypot Loh Shue Fun (RM8)

Capt'n Hook's Fried Rice (RM8.50) arrived and he dug in. Found lots of squid, chicken slices and prawns. After a few bites, he asked me to try. He said it doesn't tasted like what he had ordered. We both suspected this could be seafood fried rice hahaha but we being nice people, we kept quiet and continue to enjoy the food.

Fried Rice (RM8.50)

Thank goodness the Salted Yolk Chicken (RM16) came as a winner!!! I guess our act of being nice were rewarded big time. The crispy deep fried chicken pieces are deliciously coated with a creamy layer of salted yolk with pieces of crispy curry leaves lending the fragrant flavour to this dish. We literally licked the plate clean!

Salted egg chicken (RM16)

Despite having 2 boo boos here I guess we'll still come back. Must come back to try their assam laksa one day! Oooo and their nasi dagang and nasi lemak too! We have 2 glassed of Chinese tea to wash down the grease (RM2 per glass). There's no Government tax yet and no service charge.

Rice Cafe
98 Lorong Maarof
Bangsar Park
59000 Kuala Lumpur
Tel: (+6010) 362 5188
Google Map

Friday 18 June 2010

Review: Revisiting Poon Choi at LYJ Restaurant


The last I had a poon choi was back in 2005 at LYJ Restaurant in Sungai Buloh. Looking back at the post, gee, the photo was bad. It doesn't really reflect how big the portion is and it doesn't show any deliciousness at all!.

We were at LYJ Restaurant 2 weekends back for Capt'n Hook friend's farewell dinner. She was the one who arranged this and did the advance ordering of the poon choi. When we reached there, there were some changes here and there. We parked near the shop since parking is no longer available at the school opposite but since it wasn't a good place to parked, we went down further. Then I noticed another lot with the same restaurant name. Seems like the shop that we used to go now serves ala carte dishes and further down the shoplots right at the corner is where they serve poon choi. Sounds like a great arrangement as patrons having poon choi would need lesser attention hence having less wait staff around. Service is still ok though.

Each table has a stove on the lazy susan. Once everyone settled in, our RM258 poon choi was placed on the stove and the wait staff switched on the stove to keep the food warm and bubbly. Poon choi are usually serve in a deep round basins or claypots but LYJ's version came in a round stainless steel tin that one usually steam kuih-muih or bake cakes in.

Poon Choy - side 2

I did a comparison of the picture taken back in 2005 and now, they seems to look the same. So now the taste test...

Poon Choy - side 1

The first layer contained the "dry" food that does not need to be cooked in the gravy. For this RM258 version, we have 1/2 portion of poached free range (kampung) chicken, 1/2 portion of roasted duck, 12 pieces of salt and pepper prawns, one whole deep fried threadfin (kurau) stuffed with minced fish paste and I think some siew yuk (roasted pork).

Loved the poached chicken as the kampung chicken lent a sweetish bite as compared with farmed chicken meat. Roasted duck was all right but BoiBoi loved it that he whacked 3 pieces! The prawns were huge and fresh. The salt level is just nice for me and this is good for I still can taste the prawn natural sweetness.

Once we emptied this layer, the treasures unfold. We asked for white rice as the gravy was simply irresistible. The gravy is the essence from all the goodies that were cooked inside! There were pork knuckle, stewed pork, a type of canned clams, dried oyster, fish maw, chicken feet, beancurd sheets, mushrooms and dried chestnut. Everyone loved the gravy so much that each literally drown their rice with this rich and flavourful essence. Thank goodness we don't eat like this everyday hahaha can you imagine how much your cholesterol level will shoot up!

I didn't touch the knuckle at all as I see lots of fats and skins but they were walloped up by the others. The stewed pork was fork tender - yums. This time round the chicken feet is really tender and literally breaks up upon biting. I loved how the beancurd sheets and chestnuts soaking up all the lovely flavour.

A plate of blanched vegetables (yau choi) came with the pooi choi. Ours was chrysanthemum leaves (thong hoe) and I liked it's simplicity. We added this Stir Fried Paku Choi (a type of ferns) which has an interesting taste. What I mean is, it's a bit tangy and I'm not sure what they've used to make it so. It's topped with crispy deep fried shallots. The ferns retained it's crunchiness, coupled with crispy shallots and slight tang, this gave me a whole new world of stir-fried vegetables.

Stir fried paku pakis

The restaurant claimed the poon choi can serve 10 - 12 people but for me, I think can stretched up to 14 people. If you so decided to have one, remember to call them at least one day in advance to book your pot of poon choi. BTW, there's a RM500 version with the addition of braised oyster and pork ribs, abalone, sauteed conch and shark's fins.

Restoran LYJ
PT 11-12 & PT 16-17
Jalan Perkhidmatan
Kampung Baru Sungai Buloh
47000 Sungai Buloh
Tel: (+603) 6140 2678 or (+6019) 350 8621
Google map here

A Couple of Updates

Cold Storage Scones package

I was at Cold Storage, The Gardens last weekend and oh my, they have increased the price of the scones! It's now RM3.00 for 3. I guess must be in anticipation for the sugar and flour price hike sighhh...

Next, I would like to announce that Normah of Hatter's Cafe & Bakerie will be selling her chocolates at Ekspo Beli Barangan Malaysia from 16 - 20 June 2010 at Dewan Tun Razak 3 & 4, Level 3 & 4, Putra World Trade Centre; 10.00am - 9.00pm. If you're there, do look out for her booth!

Hatter's Choclates

Wednesday 16 June 2010

Happy Duan Wu Jie


The Chinese are celebrating Duan Wu Jie aka Rice Dumpling aka Dragon Boat Festival today. Those who are celebrating this festival, Happy Duan Wu Jie to you and your family.

PG Bak Chang

These rice dumplings (also known as tzung or bak chang) are made by PureGlutton and they're very delicious. Needless to say they contained lots of "liew" (ingredients). Since I don't know how to make them, you can check her recipe in her blog on how to make them. The recipe came with lots of pics! Oh yummm. She has offered to teach me and FBB how to make them so we're waiting patiently for it to happen :p. Thanks in advance!

Tuesday 15 June 2010

Review: Tean's Gourmet Chicken Curry Paste

Time for a product review. This time Tean's Gourmet Chicken Curry Paste. I bought a packet of this after hearing my Malaysian friend who resides in Hong Kong raving of Tean's Gourmet ready made pastes. Can't remember how much but it's definitely less than RM5.

Tean's Gourmet Chicken Curry Paste Packet

I read the instructions twice cos I can't believed it was so simple to cook up a pot of curry chicken. Gone were the days where we need to pound away the herbs and spices, perfect for busy couples who rushes home to cook dinner for the brood. It says there just need to cook the paste with 1.5kg of chicken pieces and potatoes. Add water and simmer till cooked before adding coconut milk!!! Right there on the packet, it mentioned 15 minutes to cook the chicken curry.

Tean's Gourmet Chicken Curry Paste - Instructions

So instead of one whole chicken, I bought 3 pieces of chicken thigh, chopped and have the skin removed. I fried the paste first till a bit fragrant before adding the chicken pieces and potatoes. Stir a bit and added around 250ml water. I put on the lid and simmer on low heat for about 20 mins as my chicken pieces are larger in size. Poured in about 200ml fresh coconut milk (I've used this since it's my first time using this paste but next time I'll use yoghurt or evaporated milk). Once it come to a boil, I tasted the curry and it was perfect! No extra seasonings needed so I turned off the stove.

Served with rice or bread.

Chicken Curry made using Tean's Gourmet Chicken Curry Paste

My verdict of this paste is the curry turned out fantastic. A bit hot according to my colleague when I brought the leftover for lunch. It's so hard to believe such a great pot of curry chicken came out from an instant paste. My only complaint is the curry is pretty oily but all I did was just scoop out the reddish oil from the surface and it was good to go. Highly recommended especially those who resides overseas and now I understand why so many people rave about the paste. I guess it would be good to check out the rest of the range later on.

Thursday 10 June 2010

Braised Pork Ribs with Leeks and Shallots served with Garlic and Ginger Fried Rice


Braised Pork Ribs with Leeks and Shallots served with Garlic and Ginger Fried Rice

Most times I will try to keep our meals to be simple but yet striking a balance of having a little bit ot everything. Just like this time, we have a easy peasy braised pork ribs. The shallots gave the dish a sweetish caramalised taste with the addition of fragrant Chinese leeks which seems to be available even outside Chinese New Year season these days.

What I did was marinade pork ribs with a dash of fish sauce, white pepper and some corn flour for a couple of hours in the fridge. Just remove from fridge about 30 mins before cooking. I shallow fry the ribs in batches with some oil until they're lightly browned. Remove the ribs and set aside. Using the same pan, add some oil if needed. Add in a handful of peeled whole shallots and fry till the edges are slightly brown, remove and set aside. Then throw in sliced leeks and cook till soften a bit. Remove and set aside.

Still using the same pan as I liked to deglaze the fried sticky bits on the bottom of the pan, add a little oil if there's non left. Fry some minced soy bean paste till fragrant before adding back the shallots, leeks and ribs. Stir a bit before pouring just enough water to cover the ribs. Adjust the seasoning with a wee bit of sugar, salt is usually not necessary but do add some if you did not use enough soy bean paste. Simmer on low heat for about 45 mins.

You can cook this using your slow cooker. Dish up and serve hot. I served them with a simple Garlic and Ginger Fried Rice.

To cook  the rice, scrambled some eggs and set aside. Fry ginger and garlic in oil till fragrant and lightly browned before adding the frozen vegetables (can omit this actually). Stir and add in some salt. Pour in day old rice and mix well. Sprinkle in some soy sauce for some colour and taste; and also some pepper. Add in the eggs and mix well. Dish up and serve.

Note: The black seeds and brown bits are not sesame seeds but are flax seeds as I've used multi-grain rice.

Tuesday 8 June 2010

Review: Thong Lung Sang Seafood Restaurant


My mother suggested we eat here on Mother's Day as we ran late and can't afford to travel so far to eat Hokkien and Hock Chew food. She mentioned the name Lung Kee but the English signage stated Thong Lung Sang Seafood Restaurant. This restaurant started off as a dai chow near FRIM and shifted to current location sometime back. Business must have been really good when they now occupied 2 shoplots and they have loads of table on the 5 foot way and also at the empty space beside the shops.

The 5 of us have to sit outside since the air-cond section were for pre-booked tables. Luckily it wasn't a hot day that evening. We let mother to dictate the dishes and she came out with this 2 Styles Pork Ribs (RM32). One style have deep fried ribs coated with creamy mayo and the other is sweet sourish. Both are equally nice.

Pork Rib in 2 style (RM32)

We also have a 2 Styles Homemade Tofu (RM22) which is their signature dish. The middle portion have a thick slab of smooth homemade eggy tofu, deep fried and topped with a mince meat sauce. The pieces of tofu surrounding this are battered and deep fried mashed tofu, I gathered have pieces of fish paste mixed inside. This dish was BoiBoi's fave.

Homemade tofu in 2 style (RM22)

We picked a Stir-Fried Sweet Potato Shoots in Sambal Belachan and it was delivered full of wok-hei (breath of a wok). Good stuff here!

Stir-fry Sweet Potato Shoots in Sambal Belachan

Lastly a firm favourite, Cheung Tzing Fei Chau (Steamed Tilapia in Bean Sauce, RM22). The sauce here is made extra fragrant with the usage of deep fried lard pieces! Do I need to elaborate further?!

Cheung Tzing Fei Chau (RM22)

My mother said they specialised in lala dishes here but it's too bad they were all sold out. Next time, perhaps. All in I paid RM94.10 for all the dishes with 3 bowls of rice and a pot of King Tea (Char Wong). Seems reasonable to me and now I understand why the place is jam packed.

Thong Lung Sang Seafood Restaurant
B-G-17 Jalan Metro Perdana 1,
Taman Usahawan Kepong,
52100 Kuala Lumpur
Tel: (+6012) 2312138; (+603) 6259 4816
Business Hours: 11.30am to 12 midnight

Friday 4 June 2010

Kampung Cuisine With Rohani Jelani @ Bayan Indah

Orchid collage

Last Saturday, I must be the happiest gal on earth!!! Excuse me a sec, I just have to let this out... I finally met my culinary idol - Rohani Jelani!!! :p

In case you don't know, Rohani used to develop recipes and the food stylist for Her World magazine back in the 90s. I painstakingly tore the recipe pages and have them all filed up, yes I still have them all! Actually I knew about her setting up cooking classes in her home in Kampung Sungai Penchala (Kuala Lumpur, Malaysia) after she left Her World but just like FBB, I never got round to sign up for a class until boo_licious and I received an email from Li-Hsian extending an invitation to attend one, plus got us to rope in some food bloggers along. How can we say NO right? Heh... but too bad boo_licious can't attend.

With that, Alice (Jom Makan! Good Food Trek), Audrey (Audrey Cooks), Chris (PureGlutton), FBB (FatBoyBakes), Jon (A Lil' Fat Monkey), Meena (AWOL) and myself headed over to Bayan Indah for few hours of fun in the huge open kitchen.

Rohani has since moved out of her home and turned the place into a modern styled kampung resort which she named it Bayan Indah. Within the one acre land, there's the two-storey bungalow with lots of wide and tall glass windows to let natural light shines in and for occupants to absorb in the lush greeneries; a fish pond amongst fruit trees, flower shrubs and herbs; a single-storey bungalow occupied by her helpers and an standalone structure which used to be the carpenter's workshop for private meetings or events.

lawn collage

This is everybody's dream house where tropical fruit trees and herbs are aplenty, and I spotted a large pot of rosemary too which is sooo fragrant! The herbs needed for our class were plucked straight from the garden, super fresh I tell ya.


The kitchen and dining area are located on the ground floor whilst the upper level is where the 4 bedrooms and living area are located. There are quite a number of nooks and corners where one can do their reading. There are quite a lot of books on the shelves but mostly cook books, of course. I guess I don't need to describe how beautiful the place is, just let the pics do all the talking.

living room collage

rooms collage

As all of us have picked Kampung Cuisine, Rohani and Li-Hsian have pre-arranged with us via emails on our choice of dishes and they grouped us up accordingly. Before we start our class, Rohani briefed us over some delish cake, pastries, and coffee/tea. Rohani is so fun to be with. She's so down to earth and her witty comments got us cracking every now and then. With our banters, the briefing went on quite long, plus it's not helping when we camwhore every now and then LOL. She hasn't have a class where ALL the students kept on shooting non-stop, not even when we're in the midst of cooking.

dining area collage

Since there were 7 of us, I partnered with Meena to cook up Ayam Percik (spiced, grilled chicken), Nasi Kerabu (herb rice salad) and Masak Air Cekur Manis Dengan Ubi Keledek (green vegetable and sweet potato soup). Later on Meena took on the task to make some Onde-onde (glutinous rice balls filled with palm sugar) with some help from FBB and Jon. Funny how Rohani could tell which were the balls were made by FBB :p

cekur manis cooking collage

Masak Air Cekur Manis Dengan Ubi Keledek (green vegetable and sweet potato soup)

ayam percik

The "AhPa" and "son" team cooked up a storm of Ayam Percik, Masak Air Cekur Manis using pumpkin instead of sweet potatoes and Masak Lemak Udang Dengan Nenas (prawn and pineapple curry).

Masak Lemak Udang Dengan Nenas (prawn and pineapple curry)

The team of 3 very experienced cooks - Audrey, Alice and Chris, were entasked to come up with Kerabu Jantung Pisang (banana flower salad), Ayam Percik, Nasi Kerabu and Masak Lemak Udang Dengan Nenas.

banana collage

Kerabu Jantung Pisang (banana flower salad)

Together with Rohani's explanation and prep work plus cleaning by her team of helpers, we managed to quickly cook up our dishes. Every now and then, Rohani checked on us and gave us many useful tips and tricks along as we go. It was very very informative indeed as cook books don't tell you everything. We learnt to cut our dry chillies diagonally so that it's easier to remove the seeds, how to bundle and slice the ulams, how to devine prawns and remove their "brains" and loads of other tips.

Check out this video on how to slice the ulams into hair like strands...

the spread

We finally got down and savour the dishes we have laboured over. They're all so delicious and best of all Rohani made it so easy that I can wipe off my fear of recipes with long list of ingredients. Err actually her recipes are not long at all for Malay dishes, I'm so glad :p

Nasi Kerabu collage
* the hands photo stolen from FBB

nasi kerabu

Thank you so much to Li-Hsian, Rohani, Wati and her team of assistants for having us, the crazy bunch of food bloggers, at Bayan Indah. We're looking forward to another session with Rohani, soon... very soon!

Roll onde-onde collage

Onde-onde (glutinous rice balls filled with palm sugar)

Check what others have to say about this class:
Audrey Cooks

If you're interested with the classes or book a stay at Bayan Indah, drop Rohani a mail at rohani@bayanindah.com.

Tuesday 1 June 2010

Review: Cold Storage's Scones

When you're too lazy (like me), or lack of equipments or *cough cough* skills to churn out a batch of delicious and fluffy scones, do not fret. You can head to the nearest Cold Storage's bakery to grab a packet of scones just like this...

Cold Storage Scones package

Only RM2.39 for 3 fairly large round pieces... you'll get buttery and fluffy scones with lots of raisins in there. Mind you they really tasted quite good and for that price, I'm not complaining after tasting expensive and horrible scones especially in Cameron Highlands. Just need to slap on some butter or clotted cream and strawberry jam!

Cold Storage Scones

Last week, I so happened to check out the Cold Storage's bakery at KLCC and I found breads and pastries from Riche Montana (can be found at South City Plaza where they have nice stuff but quite heavy on the pocket) and Mrs MacGregor. Very surprisingly indeed. Well time is indeed changing!

p/s: The comments will be moderated from today onwards cos I can't stand anymore spams from Japanese/Chinese/Law Firm!!!

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