Welcome to Babe in the City - KL

If you happen to come by from The Sunday Star, welcome to Babe in the City - KL. The compiler missed out the KL part. My Good Old Days Restaurant post came out yesterday in Sunday Metro. A bit of shock cos I usually don't buy Sunday Star but not sure why I bought a copy yesterday. I read the main section in the morning but missed out this portion. Only to read it in the afternoon. I thought they would never wanna feature me anymore since I made a fuss recently hahaha... anyway I wish the compiler who took over from the previous person could inform the food bloggers ahead when they c&p their posts.



Funny thing is the newsprint copy seems to be different from the online version. The printed version mentioned that Good Old Days Restaurant serves cupcakes which is totally incorrect. The photo was even featured. The cupcakes were made by Yozora's friend!!! Wonder why they feature the cupcake when it's nothing to do with the restaurant. It's just doesn't jive isn't it, an old style Chinese eatery serving cupcakes? hahaha... The online version however seems to be different though.

Whatever it is, for new visitors, welcome and enjoy your stay here.

Orange Marbled Cake

Let's begin by me telling Skinny Mum and Family First thank you so much. Skinny Mum said my blog converted her family to love mooncakes and the simple recipes suited her new found interest - cooking. Family First gave Babe in the City - KL an award for being one of the coolest blog in her list. *sobs* I sincerely thank you both for these... reading two mentions in one morning could be a little overwhelming heh :p

Apologies to Family First, Nigel and Ciki for not participating and continuing with your meme/tag/award. I've mentioned sometime back that I'm not very fond of these, and at one point it was hard but I managed that very emo one. So thanks but no thanks.

Back to today's post... I just improvised on my Marbled Cake recipe and came out with this one, Orange Marbled Cake. Just need to substitute the milk with orange juice. On top of that, grated zest of an orange. The orange smell and taste was unbelievable. I was glad it made somebody's kid happy :p that day.



Please excuse for the look of the cake. The crack was caused by putting too much batter into the loaf pan. I've read that to prevent that, you'll need to fill the pan half-way through and not any more.

Do soak the orange in hot water for a while to remove the wax off its skin. Errr for double security reason, I tend to give it a brush as well haha. Wash off with more hot water and wipe dry before zesting. I do this with my lemons too.


Technorati Tag: marble cake

Review: Porridge at Fatty Sang Restaurant

Updated 20 September 2009: Sad to say they no longer serve the porridge due to short of hands but they still have yummy claypot noodles and seafood noodles.

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**Non-Halal**

We were informed by Fatty Sang that they now operate a porridge stall during the day. We popped by here for a porridge breakie during the holidays. Looking at the stall, you can see (well if you're not a banana) they have all sorts of porridges ranging from pork to fish.



Fatty Sang (Fei Tzai Sang - yeah he's da boss and a real person) was there and he highly recommended the Pumpkin with Fish Slices Porridge (RM5.00 for a one-size-only bowl) which I tried. I liked this a lot cos I loved pumpkin heh :p... but somehow pumpkin cooked in porridge doesn't tasted sweet so I guess for people who hates sweet savoury dish, this porridge should go easy with them. There were generous lot of thickish slices of fish (sang yue I presumed). Fish and pumpkin... gosh they did married well in there.

Drop by here in the day for delish claypot noodles, seafood noodles and porridge or night for some dai chow (stir-fried) actions.


Fatty Sang Restaurant
30 Tingkat Bawah, Jalan Ambong Dua
Kepong Baru
Tel: 012-361 5605 / 012-205 5116
Click here for map.


Technorati Tags: malaysian food

A Very Fail Tee Nya Kuih

During my last trip to Penang, I managed to try the Tee Nya Kuih and I simply loved it. I posted asking if anyone have the recipe and FooDcrazEE gave me one which lead me to Amy Beh's recipe on Kuali.

I finally got all the ingredients needed except for borax which I've no idea where to get it nor I would like to have it in my homemade stuff. Made the kuih BUT it turned out... well see for yourself!!!



Compared with these...

... mine is no where near the real thing!!! It's soft and sticky, a bit too heavy on the alkaline taste. The ones I've tasted is springy and jelly liked with no alkaline taste at all. Don't just tell me that little bit of borax can make such a big difference??? They're not palatable, so I have to throw the whole tray away... such a waste of food urrghh very sinful indeed. Arrghhhh I guess have to go Penang for this fix *sobs*

Kan Sui Koe (Alkaline Kuih With Palm Syrup Dipping Sauce)

Ingredients
300g rice flour
50g green bean flour (lek tau hoon or lok tau fun)
400ml water
1/4 tsp borax (pangsar)
3 tsp alkaline water (kan sui)

Mix together:
800ml water
Tinge of yellow colouring

For palm sugar syrup:
150g palm sugar (gula Melaka)
50g castor sugar
50ml water
2 pandan leaves - knot
200ml thin coconut milk
50ml thick coconut milk

Method
Mix rice flour, green bean flour and water in a mixing bowl. Add borax and alkaline water and blend well to form a batter. Rest the batter for 10 to 15 minutes before straining.

Bring coloured water to a boil in a heavy-based saucepan. Remove saucepan from heat. Stir in batter and mix briskly with a wooden spoon until mixture turns thick and gooey.

Pour batter into a lightly greased 19cm square tin. Steam over rapid boiling water for 20 minutes, then turn the heat to medium-low and steam for another 20 to 25 minutes.

Remove kuih from the steamer. Leave aside to cool completely in the tin. Turn out kuih and cut into chunky pieces. Chill well before serving with palm sugar syrup.

To make palm sugar syrup: Place sugar, palm sugar, pandan leaves and water in a small saucepan. Add thin coconut milk and bring to a low boil. Simmer sauce until sugars dissolve completely. Strain, then add thick coconut milk. Continue to simmer until sauce turns syrupy and thick. Cool.

Ref: Amy Beh's recipe at Kuali, The Star Online

Technorati tags: malaysian food + penang food

Review: Ban Kee @ 5th Mile Jalan Gombak

**Non-Halal**

My parents took us here to Ban Kee as they were raving about the yong tau foo (stuffed beancurd and vegetables), assam fish and lala (clams). I've no idea how to get to this place as my dad took the MRR2 towards Batu Caves from Kepong and turn right somewhere which lead us thru some part of Sentul and the next I saw an uncompleted highway which I suspected will lead to Segambut or thereabout. Then we reached this place by the roadside. Dad said it should be 5th mile of Jalan Gombak. We went back via Setapak though and I noticed this Ban Kee is located near a mosque (Masjid Saad Abi Waqqas Coordinates: 3°12'4"N 101°42'8"E) and further down is SMK Chong Hwa Setapak (Coordinates: 3°11'57"N 101°42'18"E). There are a lot of furniture shops along this road too.

When my mom saw the lone lighted signage along the road (the only sign that will lead you to here), she claimed it's the Campbell Road Ban Kee... errr I've no idea but my parents used to stay around that area. Must be one of the stalls before they got demolished ages ago.

This was how the shack looked like inside. Errr if you're peculiar about cleanliness, you can skip this place. This place is dim and the floor is untiled but cemented. It's like a roadside kopitiam in a pekan. However, this place is airy though. The action in the background is Ban Kee's kitchen which is upfront. On the right side is the yong tau foo and assam fish stall but sad it was closed on Wednesdays. Will go again some other time.



Mom asked for fried Hokkien noodles of thick noodle and beehoon plus a plate of fried rice. The noodles were good with lots of ingredients but I've tasted better elsewhere. Fried rice was just okay.

The piece of resistance here is their stir-fried lala (clams) in rice wine not Tsao Tsing wine but the glutinous rice wine used in confinement cooking. The wine lend a subtle sweetness to the generous portion of gravy which we slurped till the last bit.



My brother asked for kung bao mantis prawn. The sticky sauce was well caramelised but I felt not enough of them to coat each piece of mantis prawn.



Mom ordered orh jien (oyster omelette) but this version is wee too "wet". Mom said must remind them to cook longer to crisp them up the next time. Sighhh the New World Park version still tops my list. Next we have a plate of vege of foo yue yau mak (stir fried romaine lettuce with preserved beancurd). It's too salty for us, I guess mainly cos we did not have plain rice plus we're used to less salty food.

All those food came to RM83 (5 adults + boiboi), drinks were on a separate bill. Rather satisfied and will return next time for the yong tau foo and assam fish (they're open from 10am onwards till late) plus maybe crabs cos I eyed almost every table have a plate of crabs!!!


Ban Kee
5th mile Jalan Gombak


Technorati tags: malaysian food

Another Variation of Chicken and Potato Pie

Here's another variation of the Chunky Chicken and Potato Pie. This time the filling, I've chicken, yellow zuchinni, green peas, carrots and broccoli.

The testament of its deliciousness... my boiboi finished 3/4 of this single serving portion :D YAY!!!








Technorati Tags: pie

Selamat Hari Raya Aidil Fitri