Monday, November 30, 2009
Sunday, November 29, 2009
Saturday, November 28, 2009
The lady's fingers were great dunked into the hot drink.
Friday, November 27, 2009
Thursday, November 26, 2009
Wednesday, November 25, 2009
Tuesday, November 24, 2009
This stall located near the Jelutong Expressway was not difficult to locate once we managed to find it. Initially I feared that I might missed the turning to get to this place, because if I overshot, I would need to make a big detour.
Thankfully, guided by my instinct, we got it right the first time. We reached there after the lunch crowd, so it was a blessing. What did I say so? Blessing because it took the shop a fair bit of time to prepare our food despite there being not many tables waiting to be served.
Could it be because we went for their specials? And that needs more work when it comes to preparation part? I had the Minced Pork Pan Mee With Special Sauce with the fine noodle as pictured on the left while on the left was my other half's order, Crispy Pork Pan Mee with broad noodle. Both priced at RM3.50 for a small portion were excellent choices, only downside was the missing fried anchovies which we had to get as side order.
Monday, November 23, 2009
I had the birthday voucher from Jaya Jusco that will be expiring this month, so this saved us from wondering about in the mall to pick for our dinner venue. I will get a quarter chicken free for a half chicken meal ordered with using the voucher. I thought that I will be able to pack a chicken sandwich the next day from the extra chicken, but who knows, with the diminishing size of chicken, it ended up all in our stomach.
Quirky signage spotted while waiting for our food to arrive, it tickled us funny from the boredom of counting the minutes to the time our food was served.
Sunday, November 22, 2009
Not your ordinary bread this thick toast was sent into the ovenette to melt the margarine spread on it, at the same time giving it crispy sides. Once heated, it was given a coating of peanut butter at the top before a generous sprinkling of crushed peanut.
It was an awesome sight to behold for my dh who is like I always say, Nuts over nuts. He just couldn't even wait for me to snap a photo of it before sinking his teeth into the crusty bread. One bite and he was in peanut heaven.
I only had two pieces of the bread and left the rest for dh. I was more excited about this 3-layer iced milk tea, the best I had tried thus far. Must be the skillful person behind the counter manning the drinks section, the tea was strong and this drink packed a punch like no other. Now we must find every opportunity to go to town more, so that we can stop by Eng Loh Kopitiam, he for his peanut butter toast and me, the 3-layer tea.
Saturday, November 21, 2009
Rummaging through the larder, I found some packets of opened instant noodle with their seasoning missing because I had earlier fished them out to prepare some other food, but my cracking my old brain brought no result what I used them for. That aside, I decided to make stir-fried tomyam instant noodles out of the usual soupy version. I soaked the instant noodles in room temperature boiled water to soften them, but not too long...just enough to loosen them up.
Friday, November 20, 2009
I was eyeing this Teo Chew Mee Teow from the menu since we last frequented this place. It ended up being a disappointment, nothing special. Actually I nearly wanted to bring forward this dish to the next round if not for the person who took our order recommending it. We made our first order which was the Singapore Char Bee Hoon, dh's favourite. Since that's a noodle dish, I tried to get rice instead to offer some variety, and was pointing my finger at the Fried Rice with Dried Scallop And Salted Egg. Then came the suggestion of the captain, so we agreed to go with that. When the mee teow came, it was a plate fit for 2 pax, just look at the size. We should have trusted our own judgement instead of listening to the captain. Twice in a row he had failed us with his recommendation, shall not mention what happened the first time though since that's history. I mean, working in the restaurant, he should have known better how big the portion size was and advise us accordingly. It can be because this is their specialty dish which they are proud of, but didn't he know that too much of a good stuff can be bad as well? Nevermind that, bright side is that now I can strike off this item from my (ever expanding) food list.
This Singapore Bee Hoon was superb. Really really good, everything was done just right. This dish brought back the balance that was tipped by the above mee teow...luckily.
Inche Kabin was our choice for protein to go with the two carbo above. Served piping hot topped with crispy pink prawn crackers on a bed of deep-fried beehoon, this was a winner as well. I particularly the sauce - chopped red chilli plus bird's eye chilli and thinly sliced onions with worchester sauce. I can detect a hint of the bottled curry powder which I used in the Bombay Chicken Stew.
So much food for only two souls, we brought back half a portion of the mee teow. Till our next adventure to Teo Chew Meng, that's all for now.
Thursday, November 19, 2009
I used almost the same ingredients I did in this Pasta Mania post, the same type of pasta, which was linguine. Also bacon bits in both. Only difference was the type of mushroom. Instead I used White Crab Mushroom, it looks almost the same as enoki other than being fatter and fairer, hahah... The obese cousin of enoki perhaps? Between enoki and this white crab mushroom, I prefer this as it is more plump, thus rendering more bites to it.
Method of preparation was the same, so I shall not repeat here.
Wednesday, November 18, 2009
Dh had the Chicken Gordon Bleu, RM15.00. He was quite disappointed with this because it tasted like freezer-to-fryer version, not done fresh from scratch.
While he had the poultry, I tried the RM28.00 Braised Lamb Shank. This was better (it had better be since it's like almost double the price of the chicken dish), very tender meat that went very well with the brown sauce. Served on a bed of mashed potato with a few florets of cauliflower on the side plus some carrot slices, I like the way it was presented.
A quick round to check out what the stalls offer, dh went for this Sweet and Sour Chicken Hot Plate Rice. An absolutely awesome choice, it came with an egg for RM5.00 with 3 pieces of chicken plus loads of gravy.
And this, was the 3-layer Tea. Finally managed to find it elsewhere other than Pelita mamak place. What's even better was I get to see how it was prepared, the behind-the-scene part. The key was the syrup that was poured in first, followed by slowly pouring the evaporated milk and topped with hot black tea. There you have it, wonder if I can replicate this back home?
Again, one can opt for the choice of meat here and the person behind the stove would simmer them dry in a clay pot. The pot of meat will come sizzling hot with a handful of dried chillies, strips of dry cuttlefish and okra slices in it, drenched in thick dark soy sauce. This was so flavourful, it is the best dry bah kut teh I've tasted to date. I can still remember the other one I tried couple of years ago (was it that long?!?), my tongue was literally set on fire because of the fiery chilly. Guess they went overboard with the dried chilly in that stall, and that was my first and last visit there. So back to this one, it is a must-have when visiting this makan place.
We ordered claypot for both the dry and soup bah kut teh because we like our shop piping hot. Claypot would be able to do that as it can retain heat better, but be careful not to scald your tongue. Priced at RM8 per pax, there were generous helping in each claypot.
Tuesday, November 17, 2009
Top left corner were some pan-grilled meat slices
Bottom left corner housed the fried beehoon and noodles in this triangle disposable white liner, topped with crispy shallot slices and vinegared green chilli.
Top right were the pre-marinated green apples (again!), but I added some raisins to it, nice!!
By now, the sight of Kumato is familiar to you in this blog, no? I just cut this into 8 wedges and used a silicone foodcup to hold them together. A green emoticon with the lip-smacking good sign sure sums up this bento well.
Monday, November 16, 2009
This is a very easy soup to make, just scoop the minced meat into a boiling pot of water, then add in the fresh black fungus. Throw in one or two or more red dates for colour and aroma. Once the minced meat balls float to the surface of water, season accordingly and serve. Invest only 15 minutes to get a bowl of this light soup.
Sunday, November 15, 2009
Instead of oden, I braised them in my mastersauce. So far that's what I had been doing, haven't attempted to cook oden yet, probably I should add oden to my to-do list. In terms of texture, I prefer the butterfly knots on the left.
This was no ordinary chinese cruellers stall, why do I say so? The length of the yu char koay offered was 15 inches or 38 centimeter in metric system. That's what made it outstanding. I kid not you, I really used a measuring tape to get the statistics right. Priced at RM1, it is worth every sen because the normal size one is now RM0.70. Another plus point of this stall is that the oil used is very clean, it is still clear unlike some dark artery-clogging oil other entrepreneurs use.
The sweet cruellers called hua-chee is also different here, it is knotted into a 7-figure. Can you spot that in the below photo? Extra crispy is the word for it and the black sesame is also unique, other stalls goes for the white sesame.
A close-up photo of the other specialties that this enterprising stall-owner offer to its customers. One can opt for a filling to go with the cruellers, seen here are the savoury version. Top right we've got the Tuna filling that has a medley of flaked tuna, onions, cabbage and carrot mixed with mayonaise to a spreading consistency to be sandwiched between the crispy crunchy deep-fried dough.
Bottom left is the Meat Floss and mayonaise version retailing at RM2.50, the same price as that of Tuna. On its left is the stuffed crueller with sausage, this one cost RM0.50 more.
You might wonder, what's my favourite of them all? My vote would be for the Tuna because the meat floss one leans towards dry for me. Dh's favourite is the hua-chee, no second question about that.
Saturday, November 14, 2009
I added in some hard-boiled eggs and konyaku, thus I got myself a pot of satisfying dish to be served for dinner. This will act as my protein dish and goes down very well with my mixed grain of steamed white rice plus rolled oats.
With such a big surface area for decoration, I decided to apply "make-up" on this face using edible food marker. No elaborate make-up artist to do the job, I used a fanciful foodpick to represent the hair clip for this lady face.
In this bento were some orange slices, a stick of cheese by Kraft, some raisins in a cup to fill in the gap in the corner plus a Reese's peanut butter chocolate cup.
Friday, November 13, 2009
Of course I didn't let her on in this, so I will still find ways to finish up the pack of flour, it's money afterall. Waste not, want not. I've made pancakes with the flour before but with my frozen stash of pancakes still in store, I gotta find other ways.
Hence the idea of gluten puffs came in mind. Since part of the process was to wash away the starch, I reckon it would be a better way to use up the flour because if there's any 'stale' aroma in the flour, it will be flushed out?
Here's the original weight of the dough before being "brain" washed. It does look like brain, no? This was by mixing 1kg of flour with 0.6kg of water in which 2 tsp of salt has been dissolved in it.
From 1.6kg, its weight was shed and reduced to only 20%, and this was the resulting gluten that we are looking for. The washing under running cold tap water process was akin to washing the laundry, I had fun squish squashing it away. Good also as a stress-reliever to wash away the bad lousy energy.
Leave the post-wash gluten in a colander to drain away excess water and it is ready to be used. Oh, to get such a smooth surface, you gotta turn and tuck in the ugly side underneath.
Slice the ball of gluten into moderate pieces, then deep-fry in hot oil to puff it up. Do not crowd the pot to let the gluten have more room to puff. Beware, it splatters. Once golden, drain on crumpled paper towel and it's ready for consumption. Can be eaten as-is basis, it's crunchy on the inside and chewy at the same time on the inside.
I cut one roll into two for easier manageability, also used foodpicks for them so that my hands were spared of the grease from holding them while eating. To lessen the guilt, I had a chopped Kumato on the left and yoghurt on the right.
Thursday, November 12, 2009
The pot would be to boil the pasta till al-dente. This is what I normally do, half fill a pot with about 250ml water to boil, then add in half a teaspoon of salt and one tablespoon of oil. Salt will help increase the temperature of the water (Science lesson here) besides seasoning the pasta a bit. The oil will help in ensuring that the pasta will not stick together in one big lump after being drained. For our consumption, I go by the measure of 100g pasta, that works out to 50g per person. That means one pack of pasta which normally weighs 500g will last us 5 meals. I've heard of a friend who was like amazed with our rate of consumption because for her, her family can finish the one same pack in two servings. So it all depends on individuals. The above measure of 50g was 'dictated' by hubby dearest per if not mistaken, the Zone Diet.
Back to cooking the pasta, so once the water boils and after the salt and oil added, place your preferred choice of pasta and let the whole pot boil for about 5 minutes. At this point, turn off the fire and put the cover on the pot. Let the pasta get its soak in the hot tub and absorb the water while you prepare the accompanying sauce. After say 15 minutes, check this pot of pasta. You would see that the water has reduced, which is ok, it means you are on the right track. Take a bite, if your pasta is al-dente, drain the water now, else, crank up the stove and bring it to a boil again. After this, the pasta will be al-dente and go on to drain it. Previously I boil my pasta till al-dente, which is not so kind to Mother Earth. With this new found method, less energy is consumed, really. Don't believe? Try it for yourself.
Ok, now to the story of the pan. I put in the bacon bits and on a slow fire, let it cook till caramelised, then remove the bacon bits from the pan. With the drippings secreated from the bacon, I stir-fry the grey oyster mushroom till limp before removing it once again. The pan is now used a third time to heat up the canned sauce. For today's meal, I used Campbell's Carbonara Mushroom Sauce. My first time using it actually and the taste plus saltiness is just good for us.
Guess the cuppa needs no introduction nor mention anymore, does it?