I did cook

A glimpse over the pictures folder, I did cook even though I was caught up with work. It must be one of the occasions where I need to clear off the fridge.

Tau Yiu Bak.

Mix cuts of belly and shoulder, marinated with dark soy sauce, light soy sauce, shaoxing wine, oyster sauce, salt and sugar. Stew them over gentle heat with mushrooms and dried oyster. I add in some ‘dongkuai’ (also known as female ginseng) to whish out some herby flavors. Serve it with hard boiled eggs. I’m still trying to perfect the skills of making hard boiled eggs with the yolks runny.

Stir fry sprouts.

A good source of greens with crunch. Stir fry in a hot wok, with dried shrimps, salt and pepper to taste.  A dash of nampla to add flavors. Simple, tasty and cheap!

Steamed pomfret

Chopped ginger and garlic, and sauce made of combination of sesame oil, light soy sauce, oyster sauce, salt and pepper. Slice in some mushrooms and steam in high heat for 15minutes.

And here’s Yeow, joining the dinner.

Haikara Style Cafe & Bakery

Merry Christmas and have a Happy New Year everyone.

Yes, I find little time to cook these days. But never stop me from stuffing myself.

Recently, I discover this little cafe in Subang Jaya, run by Japanese husband and wife team. Known as Haikara Style Cafe & Bakery, it specialize in charcoal roasted coffee &  pastries. The fusion-menu very much inspired by a blend of  French, Italian & Japanese.

Set meals comes with a complimentary cup salad, soup and/or butter bun. I’ve  always prefer clear soup and Haikara perfected that little cup-servings of soup before your get main course. The little touch of mixed herbs gives a subtle hint  of  herby taste to your palate.

 Seafood Aglio Olio.

The spaghetti is al-dente, and the dressing is tastefully done with the rich seafood essence. Using seafood stock and the combination of prawns, squids, octopus, some kind of-roe  and watercress  gives a great chewing texture that burst with seafood soul. This is my first encounter using watercress in pasta. First look I thought it was our dearly Malaysian ‘kangkung’,  and I do love the crunch from watercress.

 Golden Curry Rice.

Out of my 5 visits in two weeks, I’ve ordered this dish 4 times. It is highly recommended. According to the owner, they curry sauce is being stewed over two days with onions, carrots and potatoes, before it’s being spread onto the crispy breaded boneless chicken steak.  Definitely my choice of comfort food.  Did I mentioned this is highly recommended.?

3 color cream puff.

One of their French inspired desserts, the cream puff uses 3 different types of cream; chestnut cream, custard cream and whipped cream. Lightly sugar dusted with bits of crunched nuts, a messy bite of the puff radiates joy and positive sugar energy.

 Charcoal Roasted Coffee.

Freshly brewed and served with that cute teeny-weenie creamer cup (which I am always tempted to keep it). It’s a good cup of coffee for a lazy weekend.

On other visits I’ve also tried banana roll, strawberry roll, ice cream blueberry french toast, macha roll, shokupan toast, beef stew, Omu-Spa pasta  and some other buns there.

This is a great hangout for coffee and pastry, but do compromise with the small space and quickly sold out pastries. Greet the friendly owners and be inspired by their dedication in making food. And say hello to their cat PuPu.

Bon Appetite!

Haikara Style Cafe & Bakery
E-Tiara , GF SS16/1 Subang Jaya
T: +603 5630 0743

Tuesday-Thursday: 11:00am - 11:00pm(10:30pm Last order)
Friday and Saturday: 10:00am - 11:00pm(10:30pm Last order)
Sunday: 10:00am - 6:30pm(6:00pm Last order)
Closed on Mondays

Hiatus

Not because I’m abandoning the blog. It’s just that with my recent projects and travelling, I didn't manage find much time to cook.

But I do get reminders.

The place I’m staying in Bangkok, during my business trip. And it comes with a full functioning kitchen.

Drawer #1

Drawer #2

Drawer #3

I love that colander.

Basic plates and all.

And lobsters.

Saw that in the Sukumvit Soi24 Seafood Market. But I didn’t cook it myself la. It was an interesting seafood market, where you buy your life seafood and get it cooked in the restaurant. And it’s funded through ‘entertainment claims’.