KITCHEN TRAILS

Ham and egg French toast

2011-11-13T14:56:00.001+08:00

It's Sunday and the day before Kaelan sits for his SPM so I thought I'll give him a good Sunday breakfast with this self concocted recipe. A dash of garlic herb salt and cheddar cheese works wonders.

Ladies fingers with belacan

2011-11-10T08:58:00.001+08:00

Been a long time since I made this dish. The prob with this vege is that it has to be cooked fresh. And since I never can be sure if I have time to cook
these days, I end up not buying them. To get round this, I'm planning to plant them in my vege plot at the backyard. This dish is so appetizing that I can just have it with a hot plate of steaming rice.

Century Egg and Pork porridge

2011-11-10T08:43:00.001+08:00

"Better than the Tim sun restaurant
one, Mummy!" What's left to say:)

Western ham and egg omellette

2011-10-14T10:12:00.002+08:00

After a long hiatus (don' ask!), and thanks to my newly acquired IPad which has been become my faithful kitchen companion, I've managed to do a little something. This western ham and egg omelette is surprisingly easy
to do, except that it requires at least 8 hours in the fridge the night before. Turned out nice and the kids loved it.

ROTI JALA

2010-11-10T09:53:00.004+08:00

I posted about my first attempt at making roti jala some time ago. Glad to report back here that with practice, this dish which is a favorite with the entire family, has improved tremendously. I am still making it with the same plastic, cheap roti jala sieve. Just goes to show that when you are determined to cook something which is a popular request from people you love, and when the dish is cooked with love, it almost, always turns up well. This was a total of 4 dozens of roti jala which disappeared in about 10 minutes during lunch time when the kids are famished right after school.

Teochew Plain Porridge with Condiments

2010-11-10T09:17:00.006+08:00

Plain Teochew porridge is something I really appreciate especially when I am ill. It makes me feel better almost instantaneously. In the olden days, this used to be a simple dish, presumably for people from the low income group who can't afford to serve anything too elaborate on the dinner table. So at that time it was plain, watery, white porridge with a few measely condiments to go with it. Hardly nutritious, I guess. But that was before. As time went by, Teochew porridge has evolved to become a meal that is rather elaborate and certainly not confined to those who can't afford a decent meal. Nowadays people also go out for a teochew porridge meal in the shops. A wide selection is offered and the bill you pay finally, can be a large one, mind you. My hubby's Dad loves Teochew porridge and I remembered how we would always opt for his favourite Teochew porridge when we invited him to join us for or lunch or dinner. I don't recall having much porridge when I was small, except during the times when I was unwell. But somehow, I have grown to like this dish and my kids have also followed suit. So every now and then, I would try to cook this at home for the family. Our favorite is a sourish dish comprising dried prawns, shallots, chillies, a generous amount of lime and soya sauce. It's about the simplest dish to make and has a nice tangy taste to it. Try it, you'd be surprised how well this dish goes with Teochew porridge.

Black Canyon Restaurant

2010-09-29T09:11:00.001+08:00

Nice rice dish from Black Canyon. This is the chillie chicken with basil leaves. Love the fragrance and the pepper corns that they put lavishly into this dish.

Sushi or Donuts?

2010-09-29T08:20:00.003+08:00

Sushi of all varieties....not. Its a range of Big Apple Mini Doughnuts. Just a novelty that the kids enjoy but at the end of the day, I think they still much prefer the regular varieties.

Review: Dynasty Dragon Chinese Restaurant, Summit

2010-07-18T19:17:00.000+08:00

What attracted us to the restaurant was their crab promotion - at RM19 per kg it was a steal. We tried both the sweet and sour crabs with Mantau and the steamed egg with wine variety. Both did not disappoint. The other dish which the kids loved was the seafood taufu at RM5 per piece. We ordered five pieces and could have went for a second plate...yes it was that delicious. The pork in red wine and brazil nuts wasn't too bad too. As was the seafood and sea cucumber in claypot. All in all a most satisfying dinner and most importantly service was fast and courteous. In fact, if I am not mistaken we had a dedicated waitress serving us throughout the entire dinner.

Pickeld Cuttlefish

2010-07-15T14:44:00.002+08:00

Love this appetiser from Sushi King. Tangy and nice chewy feel to it. If not for the fact that it is quite pricey, don't mind going for seconds or even third helpings.

Review: Full House at Sunway Pyramid

2010-07-15T14:37:00.002+08:00

This place, Full House, reminds me of the Garden Cafe and I wonder if both have the same owners because the decor (use of English-style decor and whitewash interiors and white furniture) looks pretty similar. Food-wise too, both offer the same fare. The Black Pepper Chicken Chop is my favourite though. Comes with soup, a generous glass of ice lemon tea and desert consisting of cakes or pastry, for a mere RM18.90. Great deal and great ambience.

HOME MADE BREAD WITH CHEESE TOPPING

2010-06-12T10:32:00.002+08:00

Shinlin Taiwan Street Snacks

2010-06-12T09:56:00.004+08:00

Shinlin Taiwan Street Snacks - certainly not the cheap kind of streetfood you would imagine. But despite its steep pricing this chain seems to be doing well. The oyster mee sua is a family favourite plus the seafood tempura. The latter though, is just batter deep fried and doused in spiced up flavouring!!!

Review: Tanjung Bunga Nyonya Restaurant

2010-06-07T14:02:00.009+08:00

This one's near the famous Chow Yang Restaurant in SS2. We ordered almost all of the signature dishes. I did not find the food exceptional as being a Nyonya myself these are dishes that we cook on a daily basis. In fact, my sons much prefer the otak-otak dish that I made over the one here. Still, I'd say the Inchi Kabin chicken and lobak was pretty good. The dish that was a little unusual was the fish skin kerabu which Kaelan thoroughly enjoyed.

Sinfully Delicious Suckling Pig

2010-05-04T20:08:00.003+08:00

Much as hubby and I told ourselves this is a real killer as far as controlling the cholesterol is concerned, we still whack the plate clean whenever we are faced with this dish. Unfortunately, all three of my kids are crazy about this dish as well.

Sushi Bonanza

2010-04-26T20:40:00.004+08:00

Kids love Sushi and we used to frequent the Sushi King for some quick sushi snacks when they were smaller. That is until, their penchant for sushi and their huge appetite (all three of them) got too big and I decided it was time I made my own. This year, I decided to return to being a Sushi King Privilege Card holder..figured a 10% discount is better than none. I was pleasantly surprised to stumble upon their members Bonanza day wherein everything on the kaiten belt was priced at a mere RM2. Frankly, I wasnt aware of such a member privilege as the last time I became a member was like years ago and this must be something of a new promotion. I must say, this was a good and worthwhile benefit for members. The kids obviously had their fill of the expensive varieties and we made our way out after an hour of indulging in RM150 worth of sushi which would have normally costed us RM300. Not bad at all. Wonder when the next bonanza will be. Was told they hold it twice a year only.

Review: Spicy Fish Restaurant (Melbourne's China Town)

2010-03-11T09:35:00.005+08:00

A no fuss restaurant ideal for in between shopping or if you are looking for a quick lunch. Not too bad, taste-wise but a tad too oily for me. Reasonable prices and large portions too.

English Breakfast

2010-03-11T09:20:00.004+08:00

We had a three-day cottage stay in Melbourne, first time experience for the kids. The stay came with continental breakfast. But I thought I would make the family a hearty full English breakfast instead. With the wonderful meats and sausages available not to mention the inexpensive variety of mushrooms, breakfast was the meal to look forward to for everyone. Of course, the cold weather did much to work up an appetite.

Review - Mekong Vietnamese Restaurant, Melbourne City Center

2010-03-11T09:10:00.004+08:00

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Out of the many Vietnamese joints in the city center, we opted for this one since they proudly proclaimed in their signage that Bill Clinton had two bowls while there. Well...if its fitting for the President...Haha..so walked in we did without hesitation. And we were not disappointed.
But the highlight of the visit to this joint, was not so much the food but rather a drink which my son ordered - Jack Fruit Smoothie! I was apprehensive at first if it could even taste nice but goodness me...I must say this is the best smoothie I have ever tasted, especially if you are into jack fruits. Told myself I must really get some jack fruits on my return and get this unique concoction done with my very own smoothie machine. But as usual I had a bout of procrastination and so have yet to get round to it. Look out for it though cos this is a must try for Kitchen Trails.

2010-03-11T09:03:00.001+08:00

Review: Lygon Street, Melbourne City Center

2010-03-11T09:02:00.003+08:00

When my brother told me that I should never miss a trip to Lygon Street since the kids are crazy about Italian food, I did not really pay too much heed. But boy, was he right. Best spagetti carbonara I have ever tasted....creamy and rich with just the right amount of milk and cheese.

West Lake Restaurant, Melbourne's China Town

2010-03-11T08:34:00.006+08:00

The West lake Restaurant in Melbourne's China town - a must try if you are there. Be sure to book in advance as their dim sum hours can be really jam packed. Among the many varieties that we tried, (burnt a hole in Dad's pocket that day due to the high exchange but worth every dime), there were two dishes which I thought were out of this world and different than what we would normally get over here. One was squids (just the tentacles) fried in some form of salted batter - real chewy and goes really nicely with a jug of beer, my hubby says. And the other which was a hit with the kids, was scallops and crab meat baked in cheese. Just heavenly. It was pricey but we just could not give up the chance to order seconds with this one. Pity our local dim sum joints don't offer these. Hmmm...me thinks the Kitchen might just take up the challenge.....one fine day (kids' frantic persuasion in the background)......thrilllingg!

In Cold Storage

2010-03-11T08:17:00.002+08:00

This blog has been in Cold Storage for a while and I really must apologise. It's not that the kitchen has been out of action - noooo - on the contrary, we've been having quite a bit of activity, thrills and spills alike, over the last couple of months. Only thing is, yours truly has been really forgetful with the photography plus the food seems to get gobbled up even before I can get hold of the camera. Well, this chef was away in Australia for the most part of the year-end hols anyway, and 2010 seems to be such a hive of activity on so many other fronts that blogging had to take a back seat. I'm really trying to keep the kitchen news flowing though, so bear with me.

Home made Kaya Pau/Sweet Paste Bun

2010-03-11T08:05:00.005+08:00

I made pretty good home-made kaya, a recipe I inherited from my mum. Its rough in texture, not smooth and quite unlike the one you normally get from outside which is smoother in texture and loaded with starch. In fact, I would say it beats the ones you can get from all the kopi tiam joints hands down. And since the kaya spread on good old toasted bread, seems a hit with the kids, I figured why don't i try some pau with kaya filling for them. Well, as you can see, I wasnt too successful with the looks (the pau turned out rather pimply) but kids gave them the thumbs up for taste. Another kitchen thrill, definitely!

Mee Bandung

2009-11-03T09:24:00.004+08:00

I love Mee Bandung but I always find the ones in eateries a tad too sweet for my liking. So decided to try my own. My....didn't realize Mee Bandung can taste this good. I'll be making this more often from now on.

Kerabu Bean Sprouts

2009-11-03T09:17:00.005+08:00

This is the first of a series of "kerabu" that I intend to try in my bid to go healthy with raw stuff.

Mexican Sausage Potato

2009-10-17T13:13:00.003+08:00

This is a dish that is very simple to make and gets gobbled up within minutes. I just found myself the "must have" dish for the week!

Home Made Lo Mai Kai

2009-10-17T13:05:00.005+08:00

Lo Mai Kai is a favorite with my hubby. He never misses ordering this whenever we have our weekend dim sum. So it was a must try for Kitchen Trails. Last weekend, I carried out the experiment amidst a lot of reservations. Used my pie foils to do them. Wanted to add some chinese sausages but ran out of it. So ended up with just mushrooms and chicken. For the first time, the kids did not refuse Lo Mai Kai. How satisfying.

A Hearty Nasi Briyani Meal

2009-09-26T15:09:00.007+08:00

My sons have all followed after my husband and I in their taste for food...we are all very much into spicy food. Needless to say, Indian rice and curries rank very high on our list of food preferences. For a change, I decided to forget about eating out this weekend and decided to cook us all a hearty nasi briyani meal. I just used normal rice, which turned out quite okay. The second helpings made the work done today all the more satisfying.

Kueh Kochi Santan

2009-09-25T11:22:00.006+08:00

Used to love this when I was small. Stopped eating this for a while and recently started patronizing a stall in USJ 2 which sells very good ones. Since my eldest son loved this very much, I decided to give it a try. It didnt turn out as soft as I wanted it too although the taste was just as good. May have gone a little wrong with the water concentration. This one is earmarked for another try some other time.

Home Made Snowskin Mooncake

2009-09-25T10:54:00.005+08:00

Moon cake prices - do a survey and you'll find the prices exorbitant to the point of being ridiculous. Much as I think they are overpriced (say what you want about fantastic packaging and creative flavours), it is hard not to get some as the kids really love this annual delicacy. However, after some success in making my own moon cakes yesterday, I think I can forget about paying through my nose for moon cakes now. Plus the kids can have their fill of moon cakes anytime they like.

I brought a recipe book which is dedicated entirely to moon cakes just yesterday. It has five sections ranging from baked moon cakes, to jelly mooncakes, pastry mooncake, shanghai mooncakes and the snowskin variety. I knew well not to be over ambitious and started off with what I believed would be the simplest to pull off, this being my very first try - I settled on making snowskin with red bean filling. I was hesitant to buy the wooden mould which was quite pricey at the baking ingredients shop, so settled on getting a plastic mould (the one used for jelly moon cakes). As you can see, the flower motif didnt come out too well. I can imagine how nice it would turn out had I used the real wooden moulds. I used pandan juice as coloring and flavouring (never like the essence taste used on those that are on sale). The moon cakes turned out a nice light green shade. The snowskin was a great success - smooth and soft as it should be even after refridgeration. Next step is to do the traditional baked mooncakes and if that turns out well too, I'll be ready to get the wooden moulds.

Home Made Ang Koo

2009-09-25T10:42:00.005+08:00

I love Ang Koo fried with egg. But when you do it yourself and straight off the steamer, I really don't mind having it fresh as it is. Mum used to have the wooden Ang Koo mould but as with many other things, she had given away to a relative years back. Much as I love this nyonya kueh, I have procrastinated on making it because of the lack of appropriate tools. However, I wasnt about to let that deter me this time, so I went ahead. As you can see, it doesn't look too great but tasted really smooth and soft. Used natural pandan coloring and flavour and grean pea filling for this one.

Carrot n Seafood in Seaweed

2009-09-25T10:27:00.006+08:00

So colorful and most aesthetically pleasing to the eye.

Raisin and Cranberry Scones

2009-09-25T09:10:00.008+08:00

Ever since we tasted the scones at Teapot Cafe, scones have become a favorite tea time snack for the kids and we always benchmark all other scones to the ones sold there. Eaten with lots of butter and a some good quality jam (try the one at Harrods), this is one heavenly tea time treat. I've almost perfected the recipe and can proudly boast that mine taste even better than Teapot Cafe now. Goes to show what a little determination in the kitchen can do. This time round I tried including some cranberries as well.

Home Made Sausage Buns

2009-09-25T09:01:00.005+08:00

I guess everyone realises that the cost of breads and buns have been escalating consistently for the last year or so. Bakeries such as Bread Story do come out with rather unique creations and tastes but they can cost more than RM3 each. For a large household, getting buns for school or teatime snacks can be an ill-afford luxury. My kids seem to just love sausage buns so when I decided to try baking some buns lately, it was an easy decision as to what I should bake. Aside from not being able to adjust the heat for a nice finish (you can see it is a little burnt!), I wouldnt term this a "kitchen spill" as it tasted really soft and tasty, especially when eaten piping hot and straight out from the oven. I used sausages filled with cheeze for this one so it was extra scrumptious. Thinking of the first bite with cheeze oozing out at the sides makes me want to give this one another go.

Roti Jala

2009-08-26T14:49:00.004+08:00

I saw a plastic roti jala sieve in the Jusco sale recently and because it was cheap, I bought it just to give roti jala a try. If it is successful, I will then get the authentic metal one. I added a touch of kunyit for color but the plastic sieve was a let down (kind of expected it). The holes were far too small and the batter wouldnt flow out. In the end, had to improvise and cut through to make the holes larger. After that the batter flowed through nicely and Fats had a great time helping to make the net-like roti jala and rolled them up. The holes ended up actually a tad too large so the batter flowed out more than I wanted them too resulting in the net being not as fine. But other than that, it tasted just right. Yay!

Chee Cheong Fun (Penang Style) with Sweet Sauce

2009-08-26T14:28:00.008+08:00

Successful on my first try...and I thought it was difficult. I resorted to using my pizza pan to lay the rice flour mix and the thickness was just right. Tasted nice, springy and smooth and similar to the ones you would buy. I made my own concoction of the sweet sauce with hoi sin sauce which hubby brought back from Penang. The kids loved it!!! I was afraid it might be a disaster and made just a small portion. So I had a hard time pacifying the kids that I'll make more the next time. If only all my kitchen experiments can achieve this kind of success every time. Sigh!

Another go at Pizza

2009-08-22T10:37:00.006+08:00

The last time I made this, it disappeared way too fast. Dad didn't even have a chance to sample it. So, I decided to have another go at it yesterday. I was exceptionally generous with the cheese toppings this time round. Added lots of garlic to the delight of the kids...they are all garlic lovers. I think I have perfected the pizza base and the sauce....YAAAAAAY!

Chilli Con Carne

2009-08-22T10:28:00.005+08:00

Wendy's came along and the kids are going ga-ga over Jacket Potatoes...So I decided to get my hand at doing Jacket Potatoes with some Chilli Con Carne two days ago. I managed to get the red kidney beans to go with it but didn't have time to find the large-sized potatoes. So had to settle for the normal ones. As you can see, the chilli topping was way too much for the pint-sized potatoes. Still, since the kids are big on sauce, this suits them just fine. The little one didnt enjoy this too much as it was a tad too spicy for his taste. But other than that, everyone thought it was yummy. Another one conquered, another bit of savings!

Stuffed Ladies Fingers in Black Bean Sauce

2009-08-09T18:23:00.006+08:00

Mamak Mee Goreng

2009-08-08T18:20:00.006+08:00

Do you know that peanut butter is one of the key ingredients in a good mamak mee goreng? Try it and you will taste the difference...and of course lots of crushed peanuts and crispy shallots to top it off. Believe it or not, the kids can have three helpings whenever I make this.

Mua Chee

2009-07-30T17:15:00.004+08:00

Glutinous rice flour coated with peanuts, sesame seeds and sugar. Tastes even better if topped with some shallot crisps. Not many people sell them nowadays.

Roti Mum

2009-07-30T17:00:00.004+08:00

My kids can never resist the wonderful smells that trail from a Roti Boy stall. They love this to bits so I decided to try my hand at making them. Tough part is getting the coffee flavored icing on top of the bun. I added chunky slices of butter inside each bun and that really enhances the taste. Not quite Roti Boy in terms of looks but not too far off as far as taste is concerned. So yes, I am quite happy with Roti Mum!

Babble Breads and Buns

2009-07-30T16:30:00.004+08:00

Who would have thought that I would end up making breads and buns myself? Not in my wildest dreams but I did...only because I know how much the kids would relish them...plus I sense that they were getting bored of stuff from the neighborhood bakery.

Making bread without a bread machine isn't quite as difficult as I thought. I made three varieties. A plain variety with just a couple of cheese strips on top for hubby and me, a raisin and cheese variety for Fats and Alien and a hot dog variety for Korean boy since that is his favourite. Wow piping hot breads and buns straight out from the oven really taste so much nicer and add them with a chunky slice of butter.....out of this world!!!

Cooking and baking new stuff for the family is soooo satisfying because they really know how to pile on the compliments and just seeing them devour the food so heartily is enough motivation for me to try anything.

Auntie Alice's Pretzels

2009-07-30T15:46:00.006+08:00

Can't quite give Auntie Anne's a run for her money, but I'm quite happy with my first try. Well, may not look exactly authentic but taste quite authentic if I may say so. In fact, the kids thought the texture and softness of the pretzels were better than Auntie Anne's. (ahem! so perasan!). I made the cinnamon sugar variety. Wanted to have them in sour onion coating too but didn't managed to. Instead just made some cheese dips to go with the original pretzels just in case the kids wanted a savoury variety. Personally, I preferred the pretzels with cinammon.

Home-made Thin Crust Pizza

2009-07-30T15:37:00.004+08:00

I had so much fun making pizza for the first time. I always thought that making pizza would be quite difficult and tedious but it turned out fairly easy. First time lucky, maybe but the dough and the pizza base turned out very nice and crusty...the way the kids like it. I experimented a little with the pizza sauce and toppings, opting to make my own tomato paste and using toppings that are favorites with the kids such as salami, ham, garlic, oregano, onions, green peppers, pineapple cubes and a generous amount of mozzarella and cheddar cheeze. I made two 10inch pizzas and it was so satisfying to see it disappear with lots of appreciative "hmmmm sooooo delicious" from the kids!

Minced Seafood in Beancurd

2009-07-30T15:19:00.005+08:00

Thai Style Fish in Sour Plum Sauce

2009-07-30T14:41:00.006+08:00

Review: Logenhaus Restaurant, Taipan

2009-07-30T14:31:00.004+08:00

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Logenhaus located in Taipan has been around for many years now. I remembered this to be our favorite neighborhood restaurant when we feel like a western meal. We have not been there for many years now ever since we moved out of USJ and so for old time's sake decided to patronise the place last week. I tried their signature dish which was their half-grilled chicken while Kaemon tried their mixed grill comprising lamb steak, beef, chicken, bacon and sausages. I didn't think that their signature dish was as good as I once thought (maybe my expectations have gone up over the years) but Kaemon's grill was quite good actually and value for money at RM25. The escargots which they recommended was a total letdown though. Just so-so for me ...go only if you are hard up for western and its the only restaurant in the vicinity.

Steamed Beancurd

2009-07-29T17:51:00.004+08:00

Chicken and Egg

2009-07-29T17:44:00.002+08:00

Vegetable Curry

2009-07-29T17:35:00.003+08:00

Seri Muka

2009-07-27T18:05:00.004+08:00

Not many people know how to make this nyonya kueh called seri muka and I just had to give it a try since one of my sons love this very much. I reduced the sugar quite a bit and used pandanus juice for the coloring. It's healthier plus very fragrant too.

Bubur Cha-Cha

2009-07-27T18:00:00.007+08:00

A favorite desert for my entire family. I was introduced to this from an very early age when my mum and god-aunt made this as an offering to our ancestors. Now, we make this just for fun as a desert. This time round, I used Japanese sweet potato which explains the dark purple you see here. Very rich food, high in cholesterol so we try to eat this in moderation.

Some party goers at Blogdumps were given a glimpse of this and thought they might want to try it. So here's the recipe...Trina this is for you.

Ingredients

300g yam, diced

300g sweet potatoes (choose the yellow and orange variety), diced

75g black-eyed beans, soaked for 2–3 hours

75g pearl sago

A few drops pink colouring

450g grated coconut

1.2 litres water

1/2 tsp salt

Syrup:

125g sugar

3–4 pandan leaves, shredded and knotted

1 cup water

Method
Steam sweet potatoes and yam separately for 10–15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.

Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.

Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.

Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5–6 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold.

Note: For my version, I added bananas (u can soak this in sugar syrup and add them in only when you want to serve). Also I dispensed with the black-eyed peas and sago as I find that the effort is too tedious and does not enhance the taste that much more for the effort put in. However, screw pine leaves or pandan leaves is required and if you are finding it hard to get this where you are, you can replace with pandan essence.

Hope you have time to try this out and let me know if you do.

Garlic rice with Sambal Seafood

2009-07-27T17:42:00.004+08:00

Seafood Taufu

2009-07-24T21:40:00.003+08:00

Seafood Seaweed Rolls in Sesame

2009-07-22T11:09:00.004+08:00

I buy roasted seaweed sheets in bulk as my kids love sushi and we tend to make them very often. Recently, I found a new way to use the seaweed sheets.

Layered Seafood Taufu

2009-07-22T10:48:00.004+08:00

Get the large sized taufu to do this and you will get the layers nicely like this. Just minced prawns and meat and marinate. Add spring onions or chives if you like. Give the taufu two deep slices making sure not to cut through it. Stuff the filling in, mix in egg and fry. Simple dish that is ideal for the kids as a snack.

Otak-Otak On a Tray

2009-07-22T09:22:00.004+08:00

Lazy to get the banana leaves to wrap this up the conventional way, so took the short cut and steamed it on a tray. If you have at least 4 persons for dinner, doing it this way is alright as you can cut them up into 4 or 5 serving portions. Goes really well with rice. I used ikan kurau for this.

HOME-MADE CHAR SIU (BBQ PORK)

2009-07-22T09:17:00.004+08:00

I tried making my own char siu (bbq pork) since the kids can't have enough of this when they go out for a meal at our regular chicken rice shop. Works out pretty well, I must say. Certainly lots of savings there and healthier too as I do not use any coloring for the meats.

2009-07-21T20:59:00.003+08:00

Garlic Rice with Seafood Fritters

2009-07-13T20:45:00.005+08:00

2009-07-13T09:08:00.004+08:00

Seafood in Seaweed Rolls

2009-07-13T09:01:00.004+08:00

We all love Sushi - each and everyone in the family. And I thought this variation of food using roasted seaweed might appeal to the kids. Didn't make too much just in case it ended up as a "spill" rather than a "thrill". But as it turned out, the kids were thrilled with this dish.

Malaysian Mee Rebus

2009-07-11T09:48:00.003+08:00

First time I'm trying this and don't expect it to taste so authentic. The secret is in the sweet potato gravy. Looking at it, my son didn't think it would fill his huge appetite but it did. So, a good lunch time meal, this one.

Vegetarian So Hoon in Taro Beancurd

2009-07-03T11:09:00.003+08:00

A very simple and appetizing vegetarian dish which I learned from Mum. Give me this and a plate of piping hot rice and I am set. Dish comprises some so hoon, taro beancurd, carrots, dried mushrooms and mock abalone. And add sugar and salt to taste. My son loves to eat this dish just on its own.

Minced Seafood Egg Roll

2009-07-03T11:02:00.004+08:00

Chicken in Pointed Pepper Leaves (Daun Kaduk)

2009-07-03T10:43:00.004+08:00

I plant my own "daun kaduk" in a little vegetable patch in the backyard. Besides using them for otak-otak and soups, I was trying to think of different ways to use one of my favorite vegetable. This is one of them. Very simple dish. The filling is marinated minced chicken, assembled on to a pepper leave and folded on both ends. Or secured with a bamboo skewer on both ends if you prefer. Brush the rolls with some oil and grill moderately for 5-6 minutes or pan-fry for 2 minutes. The leaves will char slightly but nice this way, I think. You can serve this wih Thai chilli sauce or make a dipping sauce of your own. (birds eye chillies, garlic, sugar, lime juice, fish sauce and some water.

Prawn Fritters (Tempura style)

2009-07-03T10:25:00.008+08:00

A favorite with kids, anytime. Let them dip it in mayonnaise and they'll love you to bits for it. With my kids, a plate of these fair-sized prawns can go within minutes. Never enough...takes maybe three similar plates of this before the will stop.

I normally spice the prawns up with a little bit of home-made sauce for the adults.

My version of Cantonese Fried Noodles

2009-07-01T20:47:00.003+08:00

Avocado Pastry

2009-07-01T20:32:00.004+08:00

Smooth and creamy avocado paste on the inside and crispy on the outside. This is one of the best deserts I have ever tasted. Find this in Hong Lim, SS15, Subang Jaya. Available as a dim sum desert on Saturday and Sundays. Not sure if it is available on week-days. One plate comes with about 6 if I am not mistaken..Rest assured one plate will not be enough.

2009-07-01T18:59:00.000+08:00

Assam Fish Head Curry with Aubergines

2009-06-30T12:08:00.005+08:00

Not a westerner's cup of tea seeing that you guys only do the fillet most of the time. But frankly, I'd eat the fish done this way anytime. As Malaysians would attest, a meal of Fish Head Curry isn't the cheapest these days with a small size fish head curry going for anything between RM50 - Rm60, depending on where you go. Pangkor Fish Head Curry used to be our favorite place until it got way to pricey. Now I make my own....equally if not more delicious..and at a fraction of the cost. Haha! As I said many times before, tough times require tough measures.

Briased Chicken Feet

2009-06-30T11:57:00.005+08:00

Not every one's favorite but try it once and you will love this. The idea is to try to get the chicken feet well-marinated and braise till the sauce becomes thick and sticky.

Spare Ribs with Black Beans

2009-06-30T11:32:00.005+08:00

A favorite Dim-Sum dish with us. Now I've learnt how to do it myself. Though still, mine isn't quite as tender as our usual Dim Sum joint. The other day, I chanced upon the boss of the restaurant and asked him to share with me his secret. Boss, how u made ur spare ribs so tender, ah? Put tenderiser??? Well, surprise, surprise he said noooo... apparently they run tap water continuously over the spare ribs for some hours. I'll be sure to try that next time and see if it works.

Review: All You Can Eat Dim Sum Lunch, Eest, Westin KL

2009-06-25T21:17:00.008+08:00

On-going every Sunday, this is a dim sum feast at RM58 ++ per person. Good selection of appetizers, steamed, baked and fried varieties, noodles, congee and sweet deserts. Highlight for the kids was the "Mua Chi Ice Cream". I personally loved the mini egg tarts with caramel and cinnamon - really nice and smooth filling. We loved the free round of appetizers which came before the meal. Too bad you can't have seconds of that. Overall, quite happy with the service.

Review: BAN MIAN

2009-06-24T15:33:00.012+08:00

I love Ban Mian or Pan Mee and most of the time, I would have it in the wet version. But this small shop that I stumbled upon on one of my shopping trips really gave me a new outlook on Pan Mee, the dry version. The shop is situated in the Lower Ground Floor of Ikano Shopping Complex and is simply called Noodle House. I ordered the Ban Mian with Sambal Chilli Shrimps and it really blew me away. The dried chilli shrimp is cooked to perfection, really fragrant and the mian (noodles) is made so springy and nice. My son who claimed he was quite full at that time and seemed the least interested, woke up from his indifference after the first spoonful. At the end, he walloped almost half of my bowl. Comes with a nice helping of sambal belacan and a hot, piping bowl of soup with a generous serving of green vegetables. Really a must try. Considering they had a full crowd that day, waiting time was not too bad.

2009-06-24T15:26:00.002+08:00

2009-06-24T15:23:00.002+08:00

YAM LOR BAK - VEGETARIAN STYLE

2009-06-24T15:18:00.004+08:00

2009-06-20T11:30:00.003+08:00

2009-06-20T10:56:00.003+08:00

2009-06-20T10:49:00.004+08:00

2009-06-20T10:32:00.003+08:00

2009-06-20T10:28:00.003+08:00

2009-06-20T10:25:00.002+08:00

2009-06-20T10:19:00.003+08:00

2009-06-20T10:15:00.003+08:00

SWEET AND SOUR FISH

2009-06-20T10:11:00.002+08:00

2009-06-11T20:34:00.001+08:00

STUFFED SAMBAL FISH

2009-06-11T19:46:00.007+08:00

A favourite ever since I was small...really delicious with a plate of hot rice.

2009-06-11T19:39:00.000+08:00

Proudly my own Vade

2009-06-10T11:08:00.007+08:00

Started off with just about 500 grams of vade just in case it didnt work out well. It must have tasted ok cos the plate disappeared within minutes. I made it with extra unblended dhall and added dried chillies as well as indian curry to taste. Suits us just fine. Eat it piping hot and the taste is just heavenly. Verdict from my kids: better than the Club's. My..my..they sure know how to motivate their mum so that the food keeps on coming!

Beef in Black Pepper Sauce

2009-05-18T22:30:00.001+08:00

Fried Bean Sprouts with Salted Fish

2009-05-18T22:26:00.001+08:00

Coq au Vin

2009-05-18T09:01:00.003+08:00

My hubby reminded me of this wonderful dish which we both enjoyed during our travels in Europe _ 'Coq au vin'. According to Wikipedia, "Cog au Vin' (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Many regions of France have variants of ''coq au vin'' using the local wine, such as ''coq au vin jaune'' (Jura), coq au Riesling (Alsace), ''coq au Champagne'', and so on. The most extravagant version is ''coq au Chambertin'', but this generally involves Chambertin more in name than in practice". I hope to try this soon as I get hold of a bottle of red wine. In the meantime have a look at this

Can't believe it. I did the Vade!!

2009-05-17T18:10:00.003+08:00

Our club in KL sells pretty good Indian Vade. The kids love to have it as a quick snack after a good swim and would not fail to drop by the stall at the food court for their quick fix of vade. One is never enough. Since they like it so much, I decided to try my hand at making my own vade. When I said that I was going to make my own Vade (an Indian snack made from dhall), all in the family laughed at me and said it might just be easier to go to our club and buy some cos the ones there are so delicious. Well, guess what? I went ahead to make my own vade and it turned out really, really nice. The kids said it was much, much better than what they had ever tasted! Successful on the first try...Yippee!!! I'll post the recipe with the photo shortly...for now let me go and savor my creation!!!

2009-05-14T09:52:00.000+08:00

Review : Fortune Garden Restaurant, Kota Damansara

2009-05-14T09:45:00.004+08:00

At RM488 ++, this 10 course dinner is not too bad. No msg syndrom after the meal which is good. Service was good though the restaurant was a tad too noisy for my liking. (they were at full capacity on the eve of Mother's Day)Some of the dishes, I particularly liked.

Cantonese Fried Koay Teow

2009-05-07T09:36:00.002+08:00