Friday, 30 October 2009
This is my simple version of Prawn and Chicken Pomelo Salad, seasoning to be adjusted according to taste. I broke apart about 4 segments of pomelo (this one is surprisingly very sweet) and kept in the fridge. Then I steamed a piece of butterflied chicken breast and some shelled prawn on separate plates in my electric steamer. Once the chicken is cool enough to handle, shred it using fingers into thin strips. Chuck chicken and prawns into the pomelo and return to fridge.
For the dressing, muddle these together in a mortar and pestle:
zest of 2 limes and juice from 3
2 tsp caster sugar
1 chopped red chilli (can sub with chilli padi)
1 stalk finely sliced lemongrass
1 stalk finely sliced bunga kantan (Torch Ginger Flower)
about 3 tbsp fish sauce
Pour the dressing (remember to adjust the fish sauce, sugar and lime juice according to your taste) into the pomelo mixture. Sprinkle in chopped spring onion and mix well. It would be great with some chopped coriander leaves but since Capt'n Hook doesn't like them so I omitted. Actually some chopped peanuts or cashew nuts would bring this salad to a greater height.
Easy peasy... almost as good as the one at Rama V that I had with Miss Sweet 16 ;-)
Technorati Tags: salad + pomelo salad + pomelo
Wednesday, 28 October 2009
With a kitchen helmed by Chef Zoran Djumic and restaurant front managed by his beautiful daughter, Dina, Restaurant Dubrovnik is the first and only Croatian restaurant in town and most probably in SEA too. Capt'n Hook and I have the privilege to attend an evening with the bloggers hosted by Dina and Chef Zoran by way of invitation by Frat and Alice George Communication (AGC). It's nice to meet some old friends like ThamJiak, FBB, beauty queen, Cumi & Ciki, Wilson, TNG and etc and new as well like Taufulou and FoodnTravella.
We were a little late and missed the intro of the place and the drinks placed on the table. I was told later that we're supposed to taste all of them using a straw errmmm something not that hygienic with the prevailing A(H1N1). I can't really get the full taste of the drinks so can't comment much.
The first 2 dishes that arrived were orzo with prawns in tomato sauce and spaghetti with prawns tossed in garlic, olive oil and white wine sauce. The orzo looked like paella to me as the pasta looked like tiny grain but others thought they resembled risotto. I like the spaghetti as it tasted light.
Next we have some appetisers rolling out, spinach cooked in goat's milk which I thought initially it was done with cheese as it's rather rich. Sue Lynn commented this would be great as a dip which I agreed with her. We then have button mushrooms done in two way. We loved the baked potato skins. The mash potatoes filling is fluffy and topped with 2 types of cheeses before being grilled.
The highlight of the night is Chef Zoran himself, demonstrating how to make Crepe Suzette by the table. I guess everyone were excited with the thought of the liquors used to flambe this famous French dessert. The bloggers were busy clicking away when the action starts. I had the third and last batch of the crepe... not enough sauce definitely, the crepe did not get soak through properly but the flavours are there.
No. 2 Jalan Solaris, Mont Kiara,
50480 Kuala Lumpur
Monday, 26 October 2009
Back to the loaf, I'm a sucker for bread... especially these lovely healthy ones. Unlike FBB and Capt'n Hook who will slather thick salted butter on them, I like varieties... jam, lemon curd, peanut butter, nutella, marmite/bovril and yes, the list can go on and on but for this Seeded Wholemeal Loaf, I first tried with butter. I tell ya, I was on glorious shangrila. The bread even though it's of wholemeal type but the texture is pillowy soft.
I had 4 slices for breakie that morning LOL. The next day, I had them with peanut butter... oooo needless to say, it was good too. I can't stop myself from having more than my fair share of slices hahaha. The only bad thing was sighhh... why lah I have to stay so far away from Bangsar?? *sobs*
You can get Mrs Macgregor breads at Village Grocer at Bangsar Village or Rocky Coffee Shop at Jalan Telawi 5 or call Mrs Macgregor at 016-2389313.
Technorati Tags: bread
Tuesday, 20 October 2009
To clear the satay off, I removed the chicken meat from the skewers. Pour the sauce into a wok/pot and add some water, just enough to cover the meat. When it comes to a boil, chuck in the chicken meat. You can adjust the seasoning (salt and sugar) now to your taste. Turn down the heat, put on the lid and simmer till meat is soften and sauce is thicken up. Dish up and serve hot with rice.
Technorati tags: satay
Monday, 19 October 2009
Friday, 16 October 2009
Thursday, 15 October 2009
For corporate teams, the words TEAM XXXX can be embroidered on the left sleeve. Any font / colour / size (reasonable) is acceptable but no pictorial logos are allowed. Team t-shirts are priced at RM30 and will have to be ordered 2 weeks in advance. Kindly note that this year's t-shirt is black.
There are 4 confirmed places for the sale of the t-shirts :
1) Cancer Research Initiatives Foundation (CARIF), 2nd Floor, Outpatient Centre, Sime Darby Medical Centre (From 15th Oct, Mon to Fri, 9.00am to 5.00pm)
2) Canadian High Commission, Menara Tan & Tan, Jalan Tun Razak, Kuala Lumpur (From 15th Oct, Mon to Thurs, 8.30am to 12.00pm, 2.00pm to 4.00pm, Fridays 8.30am to 12.00pm)
3) Foyer, Menara Citibank, Jalan Ampang, Kuala Lumpur (from 26th Oct to 30th Oct 12.00 to 2.00pm)
4) 1 Utama (23rd, 24th & 25th October - 10am to 9.00pm)
The schedule for other locations Bangsar Village and Bangsar Shopping centre and will be confirmed by the second week of October.
Run route and the location map will be available in a week's time. For more details check Carif's Terry Fox Run 2009.
Wednesday, 14 October 2009
Another kiddy favourite... a homemade sort of tofu made from soy milk and eggs, topped with a delicious and fragrant minced chicken and preserved radish. Hmm just like how come restaurant serves this kinda dish. You won't believe it that it's very easy to make, just check out the recipe below.
Soy Steamed Egg Served With Minced Chicken and Preserved Radish
500 ml unsweetened soy milk
2 eggs, lightly beaten
1/2 tsp sugar
100g minced chicken
2 tbsp preserved radish (choy poh)
1 tbsp garlic
1 tbsp dark soy sauce
1 tbsp soy sauce
1/2 tsp sugar
1/2 tsp corn flour mix with 2 tbsp water
chopped spring onions
Mix (A) together and sieve twice. Place mixture into a bowl and steam over low heat until sets. (12 mins on my electric steamer).
Heat oil and saute garlic until fragrant before adding preserved radish. Fry and mix well before adding minced chicken. Fry till meat is cooked. Put in the seasonings. Stir and add in corn flour mixture. Stir-fry until well mixed.
Serve steamed soy and egg by placing the minced chicken on top and garnish with spring onions.
Technorati tags: tofu
Tuesday, 13 October 2009
Strange that I never wrote about KTZ (kei tuck sek in Cantonese or also known as Fruitti Stall) all these while as I've been visiting here since errmmm I can't even remember, perhaps since their opening :p
Their first branch in Kepong Baru remained my favourite even though they have air-cond locations. Somehow nothing beats the fume and dust from the main road and the heat under the zinc roof to enjoy snacks and desserts here heh! Another plus point is the snack counter where all their available snacks are on display and all you need to do is point at what you want. The snacks will be fried and presented to you later on. This really beat reading off the menu! Visual treats can be rather devasting to the waistlines hehe... a lot of times we tend to eat with our eyes :p We used to come here for breakfast but nowadays they open late in the afternoon and closes late. A stone throw from here is where One Noodle located.
This visit we did not order any deep fried snacks since it was quite late. Just needed a bite since we did not have dinner. We just have a plate of chee cheung fun (rice noodle rolls) and steamed radish cake. I loved the chee cheung fun with button mushroom slices in between top with morsels of sesame seeds here. They're slippery smooth and sauces are served on the side separately on sauce plates.
Radish cake is rather plain but there are large chunks of radish in there with hints of dried shrimps. This cake is served as the same sauces as chee cheung fun. The chilli sauce goes rather well here.
Each time I'm here, I will have a bowl of Peanut Soup - without fail! Their consistency and quality seems to have maintained over the years. I liked the fragrant and creamy part without feeling too jelak (stuffed). Their tong shui (sweet soup) here are not sickly sweet, just nice for my tastebud. I remember there was once Capt'n Hook and I ermm when we were younger... we just ordered bowls after bowls of tong shui and in the end, I had 3 bowls stacked up on my side and he had 4 in one sitting!
The other hard to resist item is their Mango Lo... if they're doing it right, there will be a layer of mango puree with sago pearls at bottom followed by very fine shaved ice. Another layer of mango puree with sago pearls then top with a mound of shaved ice. Large chunk of sweet Philippines mango cubes are arranged around the bowl followed by a generous topping of mango puree and sago pearls. If you do not have this many layers when you scoop in, do ask them why hehe... They do have other fruit flavours like kiwi, strawberry, honeydew, red bean etc but I find the mango the best.
Can't find the receipt but if you squint hard, you might be able to see the prices here (click the pic to enlarge).
I'm ending this post with this photo... what do you think the staff are doing there???
KTZ Kepong Baru
66 Jalan 7 (It's actually on Jalan Kepong Baru)
52100 Kuala Lumpur
Tel: 603-6252 9451
Opening Hours: 4pm - 1am
Technorati Tags: dessert + snack
Friday, 9 October 2009
Ok I've been playing with Kenwood Ice-cream Maker (IM250)... just a very very basic stuff where the mah farness (troublesome) is I have to freeze the bowl for at least 24 hours before using it. So far the instructions mentioned that it usually takes 15 - 20 minutes to churn but I've tried this Watermelon Sorbet last Sunday and it took me more than 1 hour. After 1 hour it's still watery so I have to freeze it a bit before it came out looking like this. I suspect the watermelon contained far too much water to obtain a thick puree. So far the texture sure beat my old method of blending the concoction every few hours, the ice is finer and smoother... well almost like 7-11's Slurpee!
I've used 2 1/2 cups watermelon puree (my handheld blender could blend it into puree without adding any water) and 1/2 cup lemon juice as my choice following Donna Hay's Sorbet recipe. Hmmm... I would have to make do with this first and see if my dream can come true one of these days!
Happy weekend everyone!
3/4 cup caster sugar
1 cup water
fruit puree of your choice (see below)
To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
Increase the heat and bring to the boil for one minute. Set aside to cool. While the syrup is cooling, prepare one of the fruit variations below.
Combine the fruit puree and sugar syrup, place in an ice-cream maker and follow the manufacturer's instructions or the instructions below for a thick and scoopable sorbet.
If you don't have an ice-cream maker, place the fruit and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.
For a Raspberry Sorbet, add 1 3/4 cup strained raspberry puree (700g fresh or frozen raspberries) and 1/4 cup (60 ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
For a Peach Sorbet, combine 2 1/2 cups strained peach puree (6 peaches or 900g chopped peach flesh) and 1/3 cup (80ml) lemon juice to the cooled basic sorbet syrup and continue with step 3.
For a Mango Sorbet, combine 2 1/2 cups mango puree (4 x 400g mangoes or 950g chopped mango flesh) and 1/2 cup (120ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
For a Strawberry Sorbet, add 2 1/2 cups strained strawberry puree (850g fresh strawberries) and 1/2 cup (120ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
Ref: Modern Classics Book 2, Donna Hay
Technorati tags: sorbet
Wednesday, 7 October 2009
Capt'n Hook and I loved Nerovivo but I've never posted about them here. Next in line, we loved it's sister, Neroteca which is the non-halal version of the restaurant that also have racks of wines, assorted hams and cheeses and ingredients for you to bring home. Across the restaurant, I spotted a deli. As it was quite late, I did not manage to check the place out.
My boiboi picked Spaghetti Carbonara With Bacon, Eggs and Parmesan (RM23), something I knew he will definitely order cos he can't resist the word eggs in the line. He slurped up the spaghetti and declared they were yummy. Then he said "Hmmmm... the bacon is nice, tasted like pork"... LOL errr he never asked before what real bacon is made from but my boy is becoming a porcine lover like his daddy. There was once we were at a hawker centre and he saw chicken rice stall, he told me to order the pork rice for him... pork means char siu for him here but sadly that chicken stall doesn't sell char siu. The next stall sells claypot chicken rice, so I ask if he would like that instead... he asked "got pork one or not??" *roll eyes* Coming back to the carbonara, the sauce was not overly heavy but great to slurp up when hot.
I ordered a Tagliatelle Funghi e Prosciutto, Ham and Mushroom (RM22) which came out extremely tasty. The entire plate is filled with loads of prosciutto, ham and mushroom slices! Just like the carbonara, the sauce texture is just nice, not overly creamy and I managed to struggle in almost the entire plate on my own. Capt'n Hook who was also enjoying a carbonara as well as keeping an eye on my order hehehe...
We have some juice and cocktails... BoiBoi's orange juice (RM11) was freshly squeezed type, I can't remember what I had but it has some fizzy drink mixed in (RM10) and Capt'n Hook tried a Rubino (RM20), an alcoholic cocktail. He ended the dinner with a grappa of Poli Torcolato (RM25). BoiBoi also had a vanilla gelato (RM6)... quite a large scoop which sees him struggling to finish up. Loved the creamy and light gelato. RM6 for such a large scoop, really value for money!
I guess Neroteca is one of the best outlet in Kuala Lumpur for some delicious and authentic pasta. A 10% service charge and 5% government tax are imposed here. Our meal came out to a total of RM161, I would say it's really worth spending here.
Ground Floor, The Somerset,
8 Lorong Ceylon,
50250 Kuala Lumpur.
10.00am - midnight (Daily)
6.00pm to midnight (Tuesday)
Last order - 11.45pm
Technorati Tags: italian restaurant
Tuesday, 6 October 2009
Another simple recipe which requires very little prep and cleaning up. I served this with roasted pumpkin, bell peppers, onions and potatoes. The flavours were all right but I think a little bit more salt would have been better.
Grilled Sesame Chicken
1 chicken thigh or half a spring chicken per person
1 tbsp soy sauce
1 tsp sesame oil
2 tsp honey
2 tsp sesame seeds
salt & pepper to taste
Wipe dry the chicken. Season with salt and pepper. Mix marinade together and rub onto chicken.
Preheat grill and when hot, place chicken under it. If you do not have a grill, roast it in your oven. Cook till golden brown, turning chicken over once and basting it with marinade occasionally.
Technorati Tags: roast chicken
Monday, 5 October 2009
MERCY Malaysia is collecting for Philippines and Indonesia.
Humanitarian Fund through MAYBANK (account name: MERCY HUMANITARIAN FUND, account number : 5621-7950-4126, ABA Swift Code: MBBEMYKLA)
CIMB Bank (account name: MERCY Malaysia, account number: 1424-000-6561053, ABA Swift Code: CIBBMYKL).
For more information, please contact Hana Kamaruddin (Media) at +6019-3140420,
G.Anuradha (Fundraising) at +6019-2215759, Noor Hayati (Volunteers) at +60193116196 or
Mohd Radzi (Volunteers).
NST/Media Prima - Vietnam, Philippines, Samoa and Indonesia.
Send your donation to:
The NSTP Finance Department
31 Jalan Riong
59100 Kuala Lumpur
0r by cheque in the name of The New Straits Times Press (M) Berhad (at the back of the cheque write "Tabung Bencana NST-Media Prima).
CIMB Group/The Star - Padang Relief Fund
The CIMB Foundation will match contributions from the public ringgit-to-ringgit up to a total of RM1mil.
Collection boxes have been placed at CIMB Group's 1,150 branches in Malaysia, Indonesia, Singapore and Thailand and also Menara Star.
Besides the cash collection boxes, customers and the public can also make donations via cheque or online banking through two collection accounts, conventional and Islamic.
Details are as follows:
Payee name: CIMB-The Star Padang Relief Fund
1408 1206 6620 56 (CIMB Bank)
1404 0000 4891 03 (CIMB Islamic)
Since we didn't celebrated cos we were busy nursing boiboi with his Herpangina, I just made a quick mee sua soup for Capt'n Hook just like how my mother would make for us on our birthdays. I boiled a chicken thigh in a saucepan with just enough water to cover the thigh for about 20-30 mins. Seasoned the soup with salt and pepper and add a wee bit of shallot oil. In another saucepan, I blanched some vegetables and mee sua separately. To assemble, just place mee sua, vegetables, 2 hard boiled eggs and chicken thigh in a bowl. Then pour soup over and garnish with some deep fried shallots.
Saturday, 3 October 2009
These mooncakes are from Fook Pan... the normal looking one is Butter Lotus Paste (RM10) which was highly recommended by SkinnyMum last year after she tried the Chocolate Mooncake which I highlighted. However, I don't find them any nice with the exception of a nice butter fragrant and the skin is very oily. The green one is the Golden Jade (RM10) which is pandan lotus paste where at least the pandan flavour doesn't tasted artificial, otherwise it was just normal. Seriously I think Fook Pan this year cut some corners which resulted sub-standard mooncakes including the chocolate ones. Very disappointing as I hardly buy mooncakes for own consumption.
Fook Pan Food Industries
274A Jalan Ipoh
51200 Kuala Lumpur
Tel: 603-4042 7676
Technorati Tags: mooncake + mid-autumn festival
Friday, 2 October 2009
I loved the clean look of this cafe and it's bright with natural lighting during the day we visited. The wooden white counter has cupcakes, cookies and cakes on display, very clever to tempt little ones. Since it wasn't that hot we sat outside. There was a tableful of cheerful tweens nearby with their mothers sitting at the inside air-con part of the cafe.
We placed our order and we waited quite a while for our food to arrive. Can't blame them as they only cook the dishes upon order to ensure freshness. There is no service charge as well.
Capt'n Hook had a Pink Lemonade (RM7) while I had a Lime and Lemongrass Spritzer (RM8) which is rather refreshing with lime and ginger ale, with a hint of lemongrass.
There are quite a number of items in the menu for kids ranging from mac & cheese, sandwiches, fish fingers etc. Each item comes with an orange fruit punch and ice-cream. BoiBoi had a ham sandwich which is basically 2 slices of bread spread with butter with a slice of ham in between served with a small portion of deep fried potato wedges. I tasted the orange fruit punch which tasted basically of F&N orange. Since my BoiBoi doesn't like fizzy drinks, the Alam Flora in the mommy drank it all... that's the worst part eh since they doesn't allow to change or upgrade the drink but it's all right since they doesn't charge for the warm water served for BoiBoi (YAY!!!). A card shaped like an ice-cream cone will be given so that once the kid is done with the food, the kid can bring the card to the counter in exchange for a scoop of ice-cream (choose from vanilla, chocolate or strawberry) with their choice of topping. The kid set cost RM12 which I feel a bit expensive for a simple sandwich.
Capt'n Hook had the daily special of Baked Salmon Perchik (RM20) where salmon is slathered with perchik sauce and wrapped in banana leaf served with a minty onion rice and a warm vege salad. I tasted the salmon which went surprisingly all right with the perchik sauce.
My Fettucine Mushroom Stroganoff (RM16) came last. This tasted totally unexpected cos it doesn't really tasted like normal stroganoff but it's like a riot of texture and taste. The mushroom stroganoff actually doesn't contained sour cream but instead the sauce is a grinded cashew nut base with slivers of mushrooms. Loved the fragrant taste of cashew nut.
I supposed this place is a great place for parents to chill out whilst waiting for their children to finish with their lessons or rollerblading or whatever at the same floor, not forgetting a fantastic place to have a children party here.
Stuff Your Face Cafe
Lot 4-09 4th Floor
Bangsar Shopping Complex
285 Jalan Maarof,
Bukit Bandar Raya, Bangsar
Tel: 603 2287 3070
Business hours: 10:00am - 7:00pm daily
Technorati Tags: kiddy menu