Wednesday, September 30, 2009
Tuesday, September 29, 2009
A bottle of Yococo by Nestle, bluberry flavour.
Monday, September 28, 2009
Sunday, September 27, 2009
Wedges of star-fruit for the fiber.
Cookies made from the heart from this kind lady
French toast using pandan bread cut into mini squares.
Saturday, September 26, 2009
To counter the gresiness of the chicken, I heaped the other box of this 2-tier bento with hand-torn iceberg lettuce topped with some carrot cutouts in star shape. In a separate container was some corn mayo for dips.
Friday, September 25, 2009
There was some sourish taste to it, just like how a good tom yam should be. The marinate even got to the meat of the chicken, not just on the surface, so with each bite, it was like eating 'dry' tomyam kai (minus the soup). What I really love about this is that I can detect existence of kaffir lime. Great to go with fried rice, ala mamak style of "Nasi Goreng Ayam".
Oh, by the way, it can be quite spicy, just a word of caution.
Thursday, September 24, 2009
J Pops sound like such a cutie, ain't it? Just one pop into the mouth, easy mess-free. J Pops by J Co, the equivalent to Munchkins by Dunkin'. These J Pops came in a box of 24 pieces, 12 fixed flavours, meaning 2 pieces of each flavour. For the list of flavours, go to the last photo. This is a good choice in order for one to taste what is being offered, though it doesn't cover all the flavours available in J Co.
It was great fun to match the list of flavours to the J Pops. Most of the J Pops were filled, except the two savoury flavours. They were filled with either plain or flavoured whipped cream. The savoury Cheese Me Up was something very special that there was even a tiny weeny piece of sausage atop as garnishing, thumbs up for the innovation. Tomato sauce was also drizzled as part
of the decoration, can you believe it?
The full view of J Pops.
Wednesday, September 23, 2009
Tuesday, September 22, 2009
Monday, September 21, 2009
Sunday, September 20, 2009
Next came the question of "How come I didn't blog about it then?" Hmm...a very good question indeed, and the only reason that came to my mind was possibly because this blog hasn't come into existence at that time.
Ready to be steamed in dainty cuppies. Seen here, they were in my electric steamer. I just wanted to try if this works better than over the stove. Alas, the batch that came out of the electric steamer yield to a flat top. I personally prefers the dome top, so next time, it's back to the gas stove.
Minimal washing of just the mixing bowl, the K-beater paddle and 2 spatulas. The secret? Check out the next photo.
End products, end of story. Err...not yet. I got 7 medium-sized souffle cups and 5 small-sized ones. I think next time I bake this, 10 medium-sized souffle cups would be just nice.
Saturday, September 19, 2009
A hot cup of Milo (I had been using this mug consistently, reason being its bottom is slim enough to fit into the cavity of the muffin tray)
Next to this 'tea' cup are some tau sar pneah
A tub of yoghurt, it has gotta be Fat-free, of course.
Some pandan bread cutouts using a daiso cutter that utilises the whole piece of bread. I used kaya to sandwich the bread together.
A few slices of oranges for the fruits section.
Friday, September 18, 2009
The door that leads out of the cafe. One has to go through the Hard Rock Shop in order to exit that place, isn't it a great marketing strategy so that patrons can pick up a piece or two of souvenir from them? There were no prices shown in the shop (unlike the one we went to in Bali), so we didn't bought anything. Quite a number patrons were having their fill of shopping after dinner, even in their midst of dinner. Actually there are altogether 3 Rock Shops, one at the hotel called "Rock Shop Too", one at the Hard Rock Cafe (per photo), and another stand alone Rock Shop outside the hotel compounds.
The lighting display above the stage. Isn't it nice?
Deco on the wall...sorry not many photos of the interior because my camera captures lousy pix in dark surroundings.
Now let's move on to the items for dinner that night. My drink - Mango Berry Cooler from the alternative rock collection which is alcohol free. One can opt for this to be served in a souvenir Hurricane Glass, of course that commands a higher price tag. The difference between the two type fo glasses lies in the wordings on the glass, the souvenir Hurricane Glass came with wordings, else it is a plain glass. It was an excellent choice recommended by the waiter, the tangy sweetness was a good balance in that glass. It was a huge tall glass that took me quite some time to finish.
For her: Salmon Steak with garlic butter and a wedge of lemon. Nothing much to shout about here, salmon was as salmon can be.
Hard Rock Cafe is famous for their burgers, so this was for him. In case you're wondering, the crumbly thing atop the juicy succelent beef patty was blue cheese. Then the big "O" to the left is the aforementioned fried onion ring. This sure was good, it better be for that price, hahah...
And for us, this Apple Cobbler for dessert. It was so yummilicious that I vote this the best part of my dinner. Good to the last drop...last bits...last crumbs as well. Oh, also last lick (the spoon is what I meant, what were you thinking of?)
Hard Rock Cafe's staff seen here dancing to the beat of YMCA. The whole cafe really came to life with this song, that's the best part of dining there...with music everywhere.
Thursday, September 17, 2009
So imagine my joy when dh (my 'proxy' per the friend's word used) pulled out from his luggage, a white plastic bag bearing the word "Provence" in red lettering. I knew that word sounded familiar, but as I was driving, I needed to concentrate on the traffic. The next thing that came hitting my sight was a pack of 10 wassants. (Luckily I was cruising slowly out of the airport carpark slowly, else I wouldn't dare think what could have happened on the road.) I was jumping with excitement and simply couldn't wait to sink my teeth into these tiny gems called wassant. Having read about it in blogs and finally I get to sample them.
These rolls are simply soft (albeit squashed a tad being in the luggage) and fluffy with layers of chocolate in between them. It wasn't sweet at all, making it even more delectable. I consumed them by unrolling the layers, hahah...
These hot favourite items, I heard, literally fly off the shelf once they were brought out from the oven. So dh had to wait a bit for them when he went to Provence @ ION. Was so glad he heeded that friend's advise that he simply has to get them for me. Even that friend was elated upon hearing that he followed her words. Thank God for such a friend (you know who you are), and also the enabler - dh.
Wednesday, September 16, 2009
Tuesday, September 15, 2009
Coffee swiss roll (with Skippy's chunky peanut butter)
Cup of hot Milo
Marigold's low fat yoghurt
Diced gold kiwi fruit
A slice of french toast with melted cheese
Mr. Potato's original flavour potato chips
which took minimal preparation time, mere assembly into each cavity.
Monday, September 14, 2009
Sunday, September 13, 2009
Feeling disappointed, I decided to google the term "Authentic 3 Layer Tea" again, and boy was I rejoicing when another blog specifically wrote down in black and white the place she went for her dosage of this tea. The answer was - Nasi Kandar Pelita. Now there were a few outlets of Pelita, and the one she went was in town. I was adamant to go to the very same one she went, such was my desperation...but it was out of the way, so we took a chance and went to the Sungai Dua branch.
I was overjoyed when I spotted the 2 big banners hanging on the wall illustrating this Authentic 3 Layer Tea. I didn't even check the price, I want it now matter the price tag. Only later did I find out it was RM2.50 for this tall glass of iced milk tea.
Saturday, September 12, 2009
New flavour for today, Orange Swiss Roll. I just added the zest from an orange into the batter, everything else remains the same. As for sandwiching, I used non-dairy whipping cream, which was whipped to stiff. In fact I used so little of the cream that it is barely visible in the photo. Its main purpose is to bind the swiss roll, so I opted for the minimalist approach.
I finally managed to get a decently browned top for the sheet cake before rolling, which I was worried initially if I had overbaked them. The image of cracks came swimming in my mind, but prayerfully, this turned out so well, better than I could have asked for.
Care for a slice?
A bottle of cultured yoghurt drink, blueberry flavour.
A hot cup of beverage to go with the store-bought flaky pastry bbq chicken puff.
Fibers from the mixture of red tomato cherry halves, yellow tomato cherry halves and green grape halves.
Voila, enjoy the pictorial guide :)
Friday, September 11, 2009
The basic ingredients are eggs, sugar and flour - with the ever powerful KA machine, the batter gets whipped to thick foamy consistency like in less than 5 minutes, so all in all, give and take 30 minutes, the swiss roll is ready including the prep and the cleanup. Of course that doesn't include the time it takes to set in the fridge, preferably 2 hours. I've ever attacked it within half an hour in the fridge because I was so eager to see the result, couldn't help it for my virgin attempt.
Seen here, they were cut into 3cm widths, so one roll normally gives me 5 pieces of that decent size. I find this width to be just nice, it didn't look nice (to me at least, so it is a matter of preference). Just a ngam-ngam portion between the two of us at home that can be consumed within a day or two.
Now let's get on to the ingredients:-
100g castor sugar
100g plain flour
20g cocoa powder
I used 8.5"x11"x1" rectangular baking tray, that's the biggest my oven can take in. Remember to line the tray with parchment paper - this is also the other factor that contributes to a fuss-free cleaning.
Thursday, September 10, 2009
I normally use whatever that can be found in the fridge, this time is a stalk of green vege plus some minced meat. Feeling slightly more hardworking, I fried a bull's eye egg to top up the soupy noodle when normally I just crack the egg into the boiling concoction. That brought me to the classic way of how instant noodle is being served at hong kong style restaurants, usually with a piece of luncheon meat thrown in. As I had used minced meat, I didn't go all out, so this shall be named "half" hongkong style instant noodle?
Wednesday, September 9, 2009
Definitely great with a cuppa, and I opted for Milo whereas the coffee king at home had it with a cappuccino. Whatever the drinks option, a hot cup sure made the day!
Tuesday, September 8, 2009
While perusing the menu, everything looks so good. It was a mind-boggling task to drill down to one and hey, suddenly this little cardboard menu caught my attention. Why settle for one when we can go for 2? Voila, that solved the dilemma. Even then, choosing 2 out of the 8 listed took us some time as we refer to the menu for the pictorial guide. By the way, not all the 8 on the list are ice cream, some are smoothies. When everything looks so good, we used the price as a guide. With RM50++ for two, it would roughly mean one for RM25.00++, so using that as a yardstick, we went for those higher priced ones in order to get the best value out of the deal.
Can one ever go wrong with Banana Split? One thing good is that we can choose the flavours of the ice-cream to go with it and not necessarily follow the ones fixed on the menu. This one is RM29.90 for ala-carte.
Belgian Waffle Dream, also ala-carte price of RM29.90. The belgian waffle was a little bit on the sweet side for me because of the maple syrup that was drizzle on it. All went well with the ice-cream, plus the whipping cream. I know, my scale will be screaming the next day, but indulge first, think later - that's the motto!
Monday, September 7, 2009
Can you spot the sun, moon and star shaped fruits? I used papaya for the big round sun, mango for the cresent moon and kiwi fruit for the star. An orange flavoured Vitagen in lieu of yoghurt for this muffin tin meal.
Sunday, September 6, 2009
Saturday, September 5, 2009
I had to quickly prepare them to be frittered away, else it would end up with my stomach fresh. For this 15 pieces of cempedak, I used 3 tbsp of plain flour, 3 tbsp of corn flour and 3 tbsp of rice flour. Mix with sufficient water to get a thick consistency so that the batter would be able to coat and stick onto the cempedak, and in no time at all, 15 pieces of golden cempedak emerged.
Good for light snacking either with coffee, tea or even bento.
Friday, September 4, 2009
Makes me happy...