Monday, May 17, 2010
Sunday, May 16, 2010
In the elongated casing were scrambled eggs with bacon bits, leftover from last nite's dinner of Stir-Fried Udon. I added 2 breaded drummets and a casing of sauce to go with everything. I accidentally sprinkled mixed herbs when it was supposed to be black pepper. Shows I was doing this still in half-dazed mood, hahha..
Accompanying the hash brown were 3 pieces of chicken nuggets on a bed of double egg omelette.
There were a lot of different choices when it comes to seating arrangement. There were individual huts such as these, some with tables and chair placed, others with a low table where one just sit on the floor, and then there were some without anything where one just sit and enjoy the food on the floor just like in a Malay house. The hut we had was with tables and benches fixed to to the hut, thus it can be quite rigid. All in all, I love the kampung feel over the sprawling area. It was not stuffy either because each hut came with a fan, be it ceiling fan or wall fan, so ventilation was not an issue.
Now let's move on to the food, and the best Kambing (malay word for goat) Grill. The meat was very tender, not chewy at all. With sufficient seasoning, we can just eat it like that without any sauce, though ours came with black pepper sauce. It was a kitchen mistake that they made us a western food platter when we ordered it for our Nasi Briyani. Worth mentioning was their Air Asam, it's very tasty with kerisik.
I chose Mushroom Fried Rice to go with Satay. 4 choices available - chicken, beef, mutton and venison, but the last one was not available. So we had 4 sticks of each, chicken and beef were the same price of RM0.60 per stick, mutton at RM0.90. Well barbequed and tender as well, though my only whine would be the peanut sauce. It would be great if it's thicker.
Dessert was this huge tall ABC (Ais Batu Campur) that can be shared by 4 pax. At the end of this meal, we were stuffed to the brim, and it's not that costly, less than RM50. Great ambience, good food, excellent company. Ah, life is a bliss!
For those keen to check out this place,
E 100°27'23, N5°24'55.1"
And the best is yet to be, their opening hours,, 10am to 4am. Yes, no joke!
This superb hash brown was indeed delicious, exactly like what she wrote in her blog, crispy on the outside, yet tender and moist within. Thanks Peony!
I included scrambled egg and 2 sausages to complete this box of hearty western breakfast. This took longer than usual as more work was involved (re: grating the potato coarsely and squeezing them dry), should be in the circa of 25 minutes.
For a change from our usual iced yin-yang (coffee + tea mixed together), we tried this Boiled Coke with Ginger. This needs 10 minutes preparation time, and it came piping hot. Taste quite pleasant, all the gassy bubbles were gone after boiling, and the ginger was not overpowering.
Also tried their Fried Spaghetti with Beef, this one really thumbs up!!! It has the wok-hei, and though it was a simple stir-fry with some mixed vegetables, I like this a lot.
Next came the Chicken Wings with Cheese Sauce that was served in an aluminium-foil basket. Truth be told, this one was mediocre.
Another cheesy choice, baked rice with Szechuan Pork. There were bamboo shoot pieces amongst the ingredients, and it was crunchy biting into them.
All in all, a good meal which set us back by RM34.55.
Saturday, May 15, 2010
While picking up this block from their chiller, something else caught my eyes. It's the word *New*, and this product was the Red Bean Jelly. This Red Bean Jelly was cheaper by 50cents at RM5.50, and the pink hue is a lovely shade.
Extremely fitting for the hot and humid weather we are experiencing here, I enjoyed the multiple layers of different flavoured jellies, the bottom most was the cooked red bean, followed by some cendol strips in this white layer, then there's the gula melaka layer, and gula melaka santan layer, and finally a clear pink layer. An interesting combination, not too sweet either. Unlike the Pandan Kaya Cake which has sponge cake and kaya layers, this is pure jelly.
Banana chunks before the cinnamon sugar sprinking, and lastly some cherry tomatoes in both colours in this breakfast bento for dh.
3 strawberry halves on a bed made up of yellow sweet mangoes, this bento couldn't be simplier, less than 7 minutes since I only need to peel the mangoes while the mantou was steamed.
I made the 'tulips' using an assortment of rounded fruits and vegetables, as can be seen here, grapes, yellow cherry tomatoes and red cherry tomatoes. The 'hedge' was done using kyuri.
Do you like the "flower beds"? A cheery bento for tea time, how cool that was.
The other box, I used Hong Kong Mustard leave topped with whole fresh shitake mushroom and decorated with tiny little carrot cutouts. The gravy from the mushroom went very well with these crunchy greens.
More elaborate cooking involved, I used 30 minutes for this lunch bento box.
I just added some yellow cherry tomatoes and some purple grapes in this bento's upper compartment.
In the other container was a heap of cauliflower and broccoli florettes with crabstick & mini cocktail sausage skewers.
In the middle liner was another stir-fry, it's fresh shitake mushroom.
Strawberries and yellow grape tomatoes took up the rest of the space, and I threw in a wedge of Happy Cow cheese as well.
2 strawberry halves pinned to the french toast and a 'pot of honey' to go with this.
On the side were some mango and papaya cutouts skewered together for a nicer presentation plus some black grapes.
The okras were blanched and given a drizzle of chilli padi, lime juice, taucheo and sugar mixture. I always love this combination for dipping the okras, the spicy sourish sweet and salty flavour is absolutely divine for the otherwise bland okra.
The remaining space was occupied by siew pak choy with goma dressing. Feel so 'green' after consuming this. o_+
See the Helly Kitty eyeing the food here? :)
I scaled down the original recipe to one-third only for a trial. Even by so doing, the volume of my pot was too small and there were quite a fair bit of corn kernels unpopped simply because I had to switch off the fire. After I removed those popcorns and tried to return those unpopped ones back for a second chance, they can't be saved and were burnt. So lesson learnt, I just have to pop them a small batch at a time.
Recipe here is one-sixth for my ease of reference.
Homemade Caramel Popcorn
100g Corn Kernels
2 tbsp corn oil
To pop corn kernels
1/ Pour corn oil into a pan, coat entirely the surface area with oil.
2/ Heat oil over medium flame.
3/ Add the corn kernels, stir fry to mix well till corn kernels start to expand and pop.
4/ Cover the pan, slowly move the pan to keep the popcorn from burning in spots.
5/ When the popping slows down to the point that you don’t hear much pop, off the flame.
6/ Take off the lid, and pour popcorn into large bowl., remove unpopped kernels.
7/ Spread onto the prepared baking pan lined with aluminium foil and set aside.
To make caramel popcorn
1/ Place sugar in a saucepan over medium flame, cook till melted and become syrup.
2/ Add in butter and water, keep stirring till become thick caramel (test doneness by placing a drop of caramel into a bowl of room temperature water and when it does not dissolve immediately, caramel is ready).
3/ Let the syrup cool slightly, then drizzle over the popcorn. Toss the popcorn carefully using spoons (I didn't let the syrup cool and used it immediately. I found that when the caramel cools down, it thickens, making it less spreadable when I was about to get done with the drizzling).
4/ Bake at preheated oven at 150c for 20-30mins, stir from time to time (caramel will turn thin again at this heat, making coating the popcorn easier).
5/ Store popcorn in airtight containers.
+ Caramel takes some time to prepare, so I would multi-task the next time by doing this side-by-side, ie one stove popping corn while the other making the caramel.
+ Freshly popped corn is not crispy, only after the caramel coating and baking in the oven then it was nice and crunchy.
+ Will try next time with nuts added, per dh's suggestion, and he recommended cashew nuts.
Another view for the album!
Friday, May 14, 2010
Anyway, I bought this small little Josaphine pineapple the other day, wanting to use it for some other thing, but as it was ripening too fast under our current hot spell, I had to ditch the idea and get another pineapple. Coincidentally I just read an article in the magazine that Josaphine is a new hybrid of pineapple and the name is coined from Jo (Johor) and Sa (Sarawak) as pineapple species from these two states were used to create this new better variety.
Ingredients for crepe (makes 12 pieces)
All purpose flour 200g
Tapioca flour 1tbsp
A drop of yellow colouring
1/ Mix all the dry ingredients in a deep mixing bowl using whisk, then create a well and add the water (which has been tinted yellow as I find it colours the batter better this way than adding the yellow colouring directly into the batter). Whisk together till smooth, then strain and keep aside for 30 minutes.
2/ Pour a ladle of the batter in the center of the non-stick pan (do not add oil) and swirl the pan around for the batter to coat the surface.
3/ Once the colour changed and batter turned dry, crepe is ready and remove it immediately. Only need to fry for one side, no need to flip.
Ingredients for filling
Fresh whipped cream (place in a piping bag with nozzle)
Durian flesh 200g (original weight of durian is 300g with stone)
1/ Pipe a strip of whipping cream and spoon 1tbsp of durian flesh on top of it at the centre of the crepe.
2/ Fold the sides and roll into a cylinder.
3/ Immediately store in the fridge for later consumption.
4/ Best eaten chilled.
+ I made half a recipe for the crepe initially, but upon realising that I had excess durian flesh, I quickly whipped up another batch of the crepe to finish up the durian flesh.
+ I found the batter quite thick, thus resulting in a thick batter, so I thin it down with some water.
+ Crepe will turn a shade darker when it's cooked, so don't add too much colouring.
+ I didn't measure how much whipped cream I used because I had some readily whipped stored in the freezer, so I just thawed them and use accordingly. It's not a lot, think about 50g.
+ So for me, one set of the recipe above made sufficient serving for the two of us in the family.
Thanks alot to Sonia for sharing this recipe so generously.
Wednesday, May 12, 2010
The best item would be the Mutton Green Curry (RM25), something different as we normally only see Chicken Green Curry. This dish was good in the thick greenish curry, tender yet fragrant. Next came the Fried Pumpkin (RM8), this one sadly, was a plain Jane.
The photos are not in sequence because edited in Picasa, I don't have a choice as to how to arrange the photos.
So I'll just name the photos from left to right, from top to bottom rows.
Top row (left): Claypot Sea Cucumber with Fish Maw and Fresh Scallops.
This was good, I love the gravy that came with it, not salty at all.
Top row (right): Mongolian Spare Ribs
This one is Starview's special dish, marinated with coconut milk, I can taste a hint of the Waugh's Curry Powder. The meat was so tender, we can't believe it's pork.
Peony left a comment to share with me a link on hash brown, and that certainly got good tips. This recipe had an added ingredient, which was whipping cream, plus an extra step. I was keen to try, but in trying to parboil the two potatoes the previous night, I had completely forgot about this 2 jumbo potatoes doing the works over the stove while I sat down at the computer. My oh my, I had boiled the potatoes for 20 minutes instead of the required 10.
As I was half-expecting failure, I still went ahead to chill them in the fridge for next day, all the time keeping my fingers crossed. True enough, instead of parboil, the potatoes were cooked through but no matter what, I still continued. Else I won't know what to do with them.
So I just stick to the simple basic of just doing the hash brown without any onions, not even with any salt because if I handle them further, those thick shreads will get into one sticky mess. And more likely I will get mashed potato instead.
We didn't manage to try their specialty, the Nasi Lemak as we went after lunch hours and it was sold out. So this time, I made sure we went there early as the saying "the early bird catches the worm first" goes.
This was their Combo C nasi lemak that came served in a basket. Guess this is one of the easiest way to serve with minimal washing because after consumption, one can just chuck away the piece of waxed paper. The fragrant rice was cooked with coconut milk and ginger, and it was tasty. Served together with half a hard-boiled egg, deep fried anchovies and peanuts, a piece of fried chicken, keropok and sambal ikan bilis, the most prized item was the fried assam fish.
A side order of beef rendang as bonus to go with the nasi lemak, RM5 for 5 pieces. Tender pieces with lots of herbs and spices, a must-try.
This bowl of hot assam fish laksa, also RM5 was awesome. It had me in sweat and tears because of the spiciness, but still, I savour it till the last drop. Shows how damn good it is.
I have a sense this is going to be one of my favourite makan venue because they serve superb food with affordable price.