tag:blogger.com,1999:blog-46724081834666010282024-02-20T06:46:12.611-08:00chaokar smokes...Unknownnoreply@blogger.comBlogger90125tag:blogger.com,1999:blog-4672408183466601028.post-67380159603009428892013-04-03T20:26:00.001-07:002013-04-03T20:33:12.681-07:00Transparent Apron Underground Supper Club<p>In a wink of time, it has been more than a year,since I move back from Penang in January 2012, and together with my best friend (vomits) we started a 8 pax underground supper club. </p> <p>And over the last 14 months, we hosted numerous monthly dinners, struggled with consistent pretty plating, serving an approximately 200 pax in a food bazaar, get to know many new friends, got featured in various form of press and all that jazz.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHGY7eJ-j3q7AIB46m5UCqgZT8D0bluXMTF_x6TiRzt-KVcSWeVuGZ09OEsD8BN_LmYUlTW20R6tYhkHWv2D-_KzKU5DX7u662u4H0IVNGeD5cCD2WJFsSfv6yGALOREvePszoja8pmU/s1600-h/photo%2525201%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo 1" border="0" alt="photo 1" src="http://lh4.ggpht.com/-wITlKC38cLg/UVzy40lINaI/AAAAAAAAAUg/p7TEyVFwq-8/photo%2525201_thumb.jpg?imgmax=800" width="480" height="480"></a></p> <p>While we moonlight this ‘hobby’ of ours and still keep doing well in our day job (our bosses is reading) this has kept us productive, organized and systematic. In our own terms. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_ZCZqx3ZpmzQs7f4dLn2ucK7PvR1Kn0vYAGOkxD7NFeT9hQxZMBLQB1eaFFUPeN9-_LL_gppmoiLsgHEzZZ-nuMyjJ9vsNmSsAJxYs7I63_envEOY_kUjtUJj3qZG_YBnyMgjipJBbM/s1600-h/photo%2525202%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo 2" border="0" alt="photo 2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr8-qVYPea3tBgxmEYPosRutq_bOgkYoCFMLy09S1bvisAuaqJBJRfIPYvRZ4a7C1slImoCa2vkWz1h_ceVu7sbj0VQ-M0_jx_qVFIPkG6uOCHVIGNWzsJQTqbW5e8VwwCj5KpQ1oKBU/?imgmax=800" width="480" height="480"></a></p> <p>Scheduling shopping trips, battling evening traffic, researching, optimizing PUNY kitchen space and lack of equipment, spending on cutleries and utensils and constantly running on adrenaline has been part of the weekend routine. A fulfilling routine it is. Now a team of 4, or rather a 5 of us, Nicklaus, Stephanie, Joel, Pepper the dessert schnauzer and myself has come to this rhythm of constant love. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWX4O0Eb0TtrKd6YaIoTL0jjqwwMtpCl4vJ-9ToygK0QvWL_8NpOaX8_LXdMdJmfiXYWuhnSiDzGrbwfJ1K4Be5ikO-4frk6llGWQ5pPvcIUWgcR3p2wSXeh1-17RVb1L1tPFpJJhVTg/s1600-h/photo%2525203%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo 3" border="0" alt="photo 3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXO0Dwag_asLOZ_v2klNLBdQ668TXyyv1vU9bEX1s2zepb6XI1pCWl-FI4QgkJmmBPC1qn7HhNIaoC7-soFoXLkS9hDpYsjcR5t-i-llba0mRnsusbtLWJzVCfvi4BkkGVe8OziVVt7w/?imgmax=800" width="480" height="480"></a></p> <p>For the rest of the year, there’s a good line up of activities that will keep us occupied. Watch this space! </p> <p>Facebook: <a href="http://www.facebook.com/pages/Transparent-Apron-Underground-Supper-Club/" target="_blank">transparent apron underground supper club</a> email: <a href="mailto:trans.apron@gmail.com">trans.apron@gmail.com</a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDv8dBbKxy3X4Kw8E76nu4ltfOFNyVABLIjFVEr19s5BbyhmTNJ4JU7hEHuFthJg5fOPfij5QqohQ4uc6p33YYZsFz6mDRUedZzoIqOuc0dSAperR0G0U_-bsufpPuskTB74BP7LaIqvg/s1600-h/IMG_4586%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_4586" border="0" alt="IMG_4586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkG0W03VE7dQREjKQo1rjj4mw_LIY2YZ6sQqoKM47MI2z48rXvRXGgrZ3Z711PL8Jj46bmhomHE-AjI5uv8FIisBsaVN6Wci-Uq-7ht-sOQWasNy1ZrGxlMAJ4p342g8p78uUUreWG5o/?imgmax=800" width="360" height="480"></a></p> <hr> <p><font color="#666666"><strong>Blogs:</strong></font> <p><a href="http://www.themalaysianinsider.com/food/article/transparent-apron-a-supper-club-is-born"><font color="#666666">http://www.themalaysianinsider.com/food/article/transparent-apron-a-supper-club-is-born</font></a> <p><a href="http://masak-masak.blogspot.com/2012/04/transparent-apron-supper-club-kuala.html"><font color="#666666">http://masak-masak.blogspot.com/2012/04/transparent-apron-supper-club-kuala.html</font></a> <p><a href="http://fatboyrecipes.blogspot.com/2012/05/transparent-apron-underground-world-of.html"><font color="#666666">http://fatboyrecipes.blogspot.com/2012/05/transparent-apron-underground-world-of.html</font></a> <p><a href="http://alilfatmonkey.com/transparent-apron-kuala-lumpur-a-supper-club-is-born/"><font color="#666666">http://alilfatmonkey.com/transparent-apron-kuala-lumpur-a-supper-club-is-born/</font></a> <p><a href="http://my.lifestyleasia.com/features/wine-and-dine/kl's-underground-supper-clubs-11052"><font color="#666666">http://my.lifestyleasia.com/features/wine-and-dine/kl's-underground-supper-clubs-11052</font></a> <p><a href="http://ckiong.wordpress.com/2012/04/21/transparent-apron/"><font color="#666666">http://ckiong.wordpress.com/2012/04/21/transparent-apron/</font></a> <p><a href="http://poskod.my/features/the-secret-world-of-supper-clubs/"><font color="#666666">http://poskod.my/features/the-secret-world-of-supper-clubs/</font></a> <p><font color="#666666"><strong>Magazine:</strong> </font> <p><font color="#666666">Personal Money</font> <p><font color="#666666">Home & Décor</font> <p><font color="#666666">Time Out KL </font> <p><font color="#666666">Men’s UNO </font> <p><font color="#666666"><strong>Newspaper:</strong></font> <p><font color="#666666">The Edge </font> <p><font color="#666666"><strong>Radio:</strong></font> <p><font color="#666666">BFM</font> <p><font color="#666666">…and all friends and our diners.</font></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com4tag:blogger.com,1999:blog-4672408183466601028.post-61443784531695832102012-10-22T21:14:00.001-07:002012-10-22T21:15:17.532-07:00Chaokar is still around<p>Now it is coming the the fourth quarter of the year. And my last post was sometime in January. </p> <p>Been occupying myself with quite a handful of activities actually. Took a change in career, moved back to the city from Penang, started a underground supper club, participated in street food bazaar and Pepper came into my life. Or more like, I bought Pepper from the pet shop. </p> <p> </p> <p>Despite all these, I still cook. It is still my avenue for stress relieve. Here’s what I made last Sunday, 3 simple dishes. </p> <p> </p> <p>I start with making chicken and cuttlefish stock. About 1.5 litres of water boiled with chicken carcass, ginger, coriander roots and a whole garlic. Pretty simply stock, and let it simmer for about 60 minutes and so on. The plan is to add in enoki mushrooms, grey oyster mushrooms and this leafy-seaweedy like leaf known as ‘tian qi’. The roots are usually used for herbal soup, but the leaves are great too. I add in stripes of pork shoulder cuts, marinated in soy sauce, corn starch, sesame oil and shaoxing wine. Just a quick blanch and it’s ready to be served. Don’t forget to season with salt and pepper. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxqOOMxwDoeFstxakioKIkBwI_r35semGZIethKtQGRNCqrgXDyI5J7Mf9kJuaE9ljZXaheb410xL4um2k4ih6HOIFvBPuX0YcQR9ft4axK_9D8hqTIXC6H6IlMkjf-8mIddRTL-O1YE/s1600-h/IMG_5178%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_5178" border="0" alt="IMG_5178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuT7HZ1G5ypFFc_yYd02rwF1c-GguYh8VTjoTIShVhTNNUwr7ugkRAE6KXdLUaqgVAcLgxD66gbf4P1w-tl42rN0INgNgevKvphFrqUsOlRGOBMh3Sxuv-Kdp19uRZ-NiW_vkJqVrPaR0/?imgmax=800" width="353" height="480"></a></p> <p> </p> <p>And for the vegetable dish, stir fry kangkung with dried shrimps and sambal belachan. I always in need for a spicy dish in my meal. So in a hot oiled wok, fry the chopped dried shrimps (I soak them earlier to get it soft and to wash away the saltiness. Then add in a chopped garlic and chilli and a teaspoon of sambal belachan (I cheat a little, using pre-prepped sambal belachan). When your eyes gets teary and the dog barks in excitement, add in the vegetables. A quick stir fry for about 2 minutes and season with some salt and soy sauce, and it’s ready. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO2g1z0sMAw2qoI0bxBzCOks0hJuSKZT3p-o8rDfiHBWav1Hgh7-XENEio4rYAZ_FUWvapjZlrLua9LsJ9Bs3gi5wUdRxuU6yBA4V_guhD1vuOryyhB6dT4wKYMcZDuFsolXMwYsnfgk/s1600-h/IMG_5177%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_5177" border="0" alt="IMG_5177" src="http://lh4.ggpht.com/-JCHkwTrb_3I/UIYZk9yCXXI/AAAAAAAAATs/5HS6dytWBiM/IMG_5177_thumb.jpg?imgmax=800" width="353" height="480"></a></p> <p>And my last dish would be salt baked crabs. I bought two fresh live crabs and I have them cleaned and spilt into half. On a baking dish, I add in slices of ginger and a handful of Chinese parsley. Sprinkle salt and wrapped them up in aluminium foil and baked at 200’c for about 15 minutes. At the final 3-5 minutes, remove the foil to ‘grill’ it up.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyUWXEq_Afxj3DKBNTMDpMn-Oqsjsrx7FDkt_M-QmYCSGe-YDp1LalhixMy_DmbOcIC0nXVNLGjTIUhQ-uueLbfLywkIXkaPyAoEpn1yBwzY2SaqNREG076R9yy27a0V3GKeIdrEbXXk/s1600-h/IMG_5183%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_5183" border="0" alt="IMG_5183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWV0Lp5aAmMvOa7-BKI6p0iHcYUeKpjY_gKVngGRrKO6jUpp66dzVWYv_V0z2H5Insnc9Ardad863a6vlVdhP2I3yTfUDwwSAbOItR6zoNfRYU4-cTQlFNx5-9_qsUTUPJb6FAaKZn8bw/?imgmax=800" width="353" height="480"></a></p> <p>And with a simple chilli + soya sauce dip, it’s finger licking good. </p> <p> </p> <p>And, introducing Transaparent Apron Supper Club. I’ve been working on this project with my friend Nicklaus Au since late last year. Google and facebook us up for more info. </p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com3tag:blogger.com,1999:blog-4672408183466601028.post-85121589648492620732012-01-08T03:13:00.001-08:002012-01-08T03:18:56.668-08:00Il Bacaro @ Campbell House<p>So after a long day at work, I head out splurging on food to reward myself. Even though I’m in the island of hawker’s food paradise, I do miss good ol’ Klang Valley bakuteh (Penang bakuteh sucks) and the Westerns fares. I drove myself around and I came across this interesting shop house. It says Campbell House and there is this dainty Italian restaurant tucked away cozily by the name Il Bacaro. </p> <p>As I walk in, I love the tiles. The 19th century tiles, restored and geometrically arranged did thrill my OCB positively. Yeah, I’ve got this thing on organized stuffs and etc. And I like restored buildings. Since the UNESCO recognition, there’s a lot of restoration works going around and many of these building is being restored into charming landmarks.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuiOXztfXU8CO2T7TsnYK7Xq5uUaQVi2b7FiwXFUbJ6fjFpPAwi9FeGA0NGJqTPtWYzuK5UZRpVOYb2AFmApQeHkrkPZV3qya_p9tZFbNp02Z_rDgNvXiK86RtgCT8iV56lo-BZntaz0/s1600-h/IMG_1274%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_1274" border="0" alt="IMG_1274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdXmzrYxBTHA7ac6aL5mocm3b6mXbNUSwnKT4cbx_v5Fwx2D3_hDqy1y0MjX-CptiH_iGZbg0Qi4mm2JvbUjAm3E_pbDJFzotteYKBYRbFhhkzY-u8488bEMeV5i-rTAQViT_k7owDeI/?imgmax=800" width="404" height="604"></a> </p> <p>And so, I ordered my dinner. A glass of wine, <strong><em>vongole al pepe,</em></strong> and pan seared salmon with wilted spinach. Immediately they set my table, served my wine and the bread. I am trying to make myself comfortable avoiding glares of other diners, as I hog away the only available table for 5. Well dining alone can sometimes be interesting, the waitress check on me frequently and attempted small talks which leads into introducing me to the kitchen crew and show me the whole place after my dinner. The wine wasn’t great, but the bread reminds me of steamed Chinese sponge cake, in a good way.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1AW3evQpvybHcfLhv5Kz-O3c-9x8Ufdkzhc_MKycAjlkudNjmC9QGDaDoOe8TrxDSwSgHAuRyFr4vQsUlIwC0VX1ZkFsMAYwfGNYqk4Y5jvgfhFDsdptYDAhiCzNT-ZMOasaw4TH6C4/s1600-h/IMG_1260%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_1260" border="0" alt="IMG_1260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj-NfslXT-njIeR7zj96YipT0jE_iIG18MaQfcObsP_pYTOJmjMo3_DYRIBpVEzgm2Rqy6InohN_R4GycDEB6vMIzyIRjruUDei288fvlIwMnAhroHeicYQF6rUauYudy1o0u0WLicDI/?imgmax=800" width="404" height="604"></a></p> <p>I love the attentive service and the timely flow of the entire dinner. I am guessing this 6 months old establishment has got a good food culturist advisor to begin with.</p> <p>And next came the appetizer, <em>vongole al pepe</em>. Clams with white wine sauce is my all time favorite. And they have cook it well. All the flavours are right, well infused with fresh herbs and chilies. The parsley are home-grown herbs from their roof top. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJnA8goV6HH8jHEcf_gqlH9mdZ34W98uPdK99xMaDoXn7HDzpQldd9dqELOjPqVUImy4A_F2GpdtFe8kwxJJza4b0I63R5OlH06whMHfNOdXjVNNqz5HpOwype85u47f_z4-atsrdFtU/s1600-h/IMG_1262%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_1262" border="0" alt="IMG_1262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgqEcPzPCjTU9eKrXZSCMHftQ3w82BP06otIXknjA39nz1cyjSv9YcQFczqR3ak51a-AkZk8XDWn0KWbJXX4HsHqz6W78SzSoM6Jk8vSv5RaNdLTOwFi_plIJTLoLYebkbkS7yiy5m1U/?imgmax=800" width="404" height="604"></a> </p> <p>And then came the main, pan seared salmon with wilted spinach and Béarnaise sauce. Love the crispy skin, but a teeny bit over salt for me. The sauce goes well together but the kitchen crew got to mind those bones I found tho.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqXKzMixtyf1HrejYaJWS7wvrFVFLzlMmv2kxA7OuBLPrP1uG-nc89NYGDpxspuhYwBhZm6L__fcSmLN3bgTTCPIyXy9epds5MuNb5eb6-iquKnFarI7je0rfMvAnC-aWrdVyKb5EGXo/s1600-h/IMG_1272%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_1272" border="0" alt="IMG_1272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCLP69oJ8pE6yw1BoQUv4SF6FP1M2fR0pXwGmOCJU1HcElvjPAfS1IcKJAvYXaaw_W7aVtSj3tqqbNxzDd2iuoJzNfriMqv6XJR5UK7IGvL40qVcSsdKBwSYghQp3LU5yZJppRVc9S4A/?imgmax=800" width="404" height="604"></a> </p> <p>After dinner I got a tour with my coffee and dessert was on the house. I chatted away with Eric, the person in charge of running the place. And I was lucky enough to be given a tour at the rooms on the first and second floor. The boutique suites and the restaurant is lovely, and topping up with lovely people that runs the place. And they change their menu on monthly basis, it would be interesting to check them out regularly. </p> <p><strong>Il Bacaro @ Campbell House</strong><br>106, Lebuh Campbell,<br>10100 Georgetown,<br>T: +604 4261 8290<br>W: <a href="http://www.campbellhousepenang.com">www.campbellhousepenang.com</a></p> <p> </p> <p>P/S: By the way, Merry Christmas and Happy New Year! :P</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7tag:blogger.com,1999:blog-4672408183466601028.post-83024822846177204942011-11-13T04:04:00.001-08:002011-11-13T04:22:50.640-08:00Here’s a thought<p>It has been stormy. As things are trying to settle itself in this new environment, emotionally life was shaken by the few takes. Over the weeks, while I’m swamped with work and maneuvering the unusual, surprises bite me. Few times. </p> <p>But before that, the last gastronomical adventure took me around Pengkalan Weld. The place is famous for the houses in stilts, built along the straits and and categorized by clans and Chinese surnames. <br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfqcqY0X_vrDKGV65t5CIq2d4sbu5M2YOukK74Tt2rP3XQd1mxL8k9Wrr_JLsr2ltMPWkxpxjxxgFEr633zvNCKutIP0w94IcuMtgQkwq-YbZz0kFbT4TUdo6HZfOR6YvkZIkLivQIXQ/s1600-h/page1%25255B2%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="page1" border="0" alt="page1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7SctdEdk4vAxWW-raoN6bxu53AlUVVT89Fg7WHfxwmf8oBgrvbUDE_VGmU9rSJvnBLCusPrK8pQ9VyYu9kZBlixgURTBqlGDkp8_m0MSHaSfZnd2-qjy2tL-05Uvwvvl70WhZE8C15A/?imgmax=800" width="404" height="404"></a> <br>Walking on the wooden planks, every steps creaks and to the residents it became daily rhythm of life. The creaks vary by speed, weights, walking style and of daily routine sorts. (ahem!) And while I walked out from the neighborhood, I spotted this little restaurant, Kar Bee Cafe with a line of people waiting. It is a seafood place servicing noodles and porridge, where you pick your choice of seafood, carb, soup base (or porridge) and wait. <br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwScvTAikN4yf4OKE9gniqgz29gluMhhUpTIBRbW_WroRwbXDQE9riAp6hJOKBKC4w4pmOF48KbzLx3MVYfuW2Aku1ypHRXlEMKr3Yr0KNk_XCDbEmQIul08QKlHnbHGhJeNe04j9Ho0/s1600-h/IMG_0445%25255B2%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0445" border="0" alt="IMG_0445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMnq8J7DI64k0hWVq8KN_sGP-TErsk921m8-RXtHLneJs_A8ppAUwiMeMdhvBH3tJsCv3drbvf48S_gIxpDVMi960H_E0xPNnH2wBGWjLQpbD_zBFB6wb8IkDATGRnC8SKOFVwEfQmTg/?imgmax=800" width="404" height="604"></a> <br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAq3EvM0AcsYQrCGqY77bDrxh3S5v6xm7DxVFK4CpekuPpsrkL9DTnWO_YMDpZRiQWn9bZ72fs8S5naKOgtwhUYTuLui3t4P8eHaIsLc8C9bMUsnCDrz2nQoyXGzZXbXGgr9PLgdpQDw/s1600-h/IMG_0438%25255B2%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0438" border="0" alt="IMG_0438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdoR1NtZBl9ISJatoR2VXQzYSqjzBiq8ICdo5iIa14vYdBg_3TkBkvF1-6oVu5vqpBCfUaYTiuLd0nwAXH8PJTGHTCYPx4HidzlkNYR-lfG98evy2Ha75kkYPjNLqSvxpipDucFyBbsw/?imgmax=800" width="404" height="604"></a> <br></p> <p>That evening I feel like having Tom Yum with thick beehoon (rice vermicelli), prawns, fried fish and squids. Using the plate stacking system, I’d say they are pretty fast for a restaurant with just one cook. And the continuous buzzing gas-flame that whirrs loudly, a sign of a good ‘wok hei’ (a very hot stove, to a point of slight burnt, significant in Chinese cooking). <br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk-VPu-gTNPStq6SDqBoDdsZdel5x8ocmpSqRR46ibHbygh9dTmhpffhaThhnNayDyB_YUqL8VGgEORY2b_KNKSdlKODdLChJjCCfAoJGqmKJitUsHh42KX2f6UGLI8LO0wdYo4Y73Xw/s1600-h/IMG_0433%25255B2%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0433" border="0" alt="IMG_0433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNouJaYY6Crz3zsFbsqfUQwPeBhqQbkzhzQGwBxUJnTxzTDTUOHUwOfOsAY_B22W8BSbKpjd5mcLiXsxpBsd4wCMArjUVX30qYkbDp-gODJpbDQlPOdno36duEBpwNoOPj9oQ9DUA4s1s/?imgmax=800" width="404" height="604"></a> <br></p> <p>So I slurp away my noodles, and first thought it felt like under salt. Or not. Second slurp, I could taste the sweetness of the fresh seafood. And later it all came in harmony it was perfect. Perhaps over the years, I have gotten use to stronger stock that it somewhat camouflaged the freshness of ingredients used. Here, it reminds me of the ‘just-right-subtleness’ stocks and it brings out the seafood flavors better. Kinda like my grandma’s cooking, slightly under salt but the protein taste better.<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwOKs-_St3anPgebu9QiQG97-jcz2dqhSTGKgc7ZIloFdQnItbu019aJDpSMHirHEK2npFP7c0dOT-nxRVOVto-fwir_LOxmAMjF-GR3ZNT0gQ2_hm8H8ZYcjxd9VXLyOjky8gVhj6Ew/s1600-h/IMG_0440%25255B6%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0440" border="0" alt="IMG_0440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8HyDiNg7Deu4_ziYfWUPR855uFepvYQnN39IdprU7ppjuQbp8bo7NYYtfl4oPmL6qvtOkYvGTJ-xNNHWfOUbzYqxnAPccH2KG66_hMZuQvCdhZ-YZnua0PL2RoGv1OMhqXSllA_JlRg/?imgmax=800" width="606" height="404"></a> <br>So the meal came up to about RM 15++ with generous portion, definitely fresh and wholesome. Twas a good meal! <br><br>Kar Bee Cafe,<br><a href="http://www.blogger.com/%3Ciframe%20width=%22425%22%20height=%22350%22%20frameborder=%220%22%20scrolling=%22no%22%20marginheight=%220%22%20marginwidth=%220%22%20src=%22http://maps.google.com/maps?f=d&source=s_d&saddr=&daddr=5.412953,100.33968&geocode=&sll=5.412879,100.340366&sspn=0.002868,0.005284&vpsrc=0&hl=en&doflg=ptk&mra=mift&mrsp=1&sz=18&ie=UTF8&t=m&ll=5.412879,100.340366&spn=0.002868,0.005284&output=embed%22%3E%3C/iframe%3E%3Cbr%20/%3E%3Csmall%3E%3Ca%20href=%22http://maps.google.com/maps?f=d&source=embed&saddr=&daddr=5.412953,100.33968&geocode=&sll=5.412879,100.340366&sspn=0.002868,0.005284&vpsrc=0&hl=en&doflg=ptk&mra=mift&mrsp=1&sz=18&ie=UTF8&t=m&ll=5.412879,100.340366&spn=0.002868,0.005284%22%20style=%22color:#0000FF;text-align:left">View Larger Map</a></small>"><iframe height="350" marginheight="0" src="http://maps.google.com/maps?f=d&source=s_d&saddr=&daddr=5.412953,100.33968&geocode=&sll=5.412879,100.340366&sspn=0.002868,0.005284&vpsrc=0&hl=en&doflg=ptk&mra=mift&mrsp=1&sz=18&ie=UTF8&t=m&ll=5.412879,100.340366&spn=0.002868,0.005284&output=embed" frameborder="0" width="425" marginwidth="0" scrolling="no"></iframe><br><small></small></a><small><a style="text-align: left; color: blue" href="http://maps.google.com/maps?f=d&source=embed&saddr=&daddr=5.412953,100.33968&geocode=&sll=5.412879,100.340366&sspn=0.002868,0.005284&vpsrc=0&hl=en&doflg=ptk&mra=mift&mrsp=1&sz=18&ie=UTF8&t=m&ll=5.412879,100.340366&spn=0.002868,0.005284">View Larger Map</a></small><br><br>And about the emo-surprises. <br>1) I missed an accident by inches on one of my drive back from Penang to KL. Mr. Sleepy 3 tonne lorry decided to sway to my lane at 1am. My massive honking woke him up or otherwise, catastrophic. </p> <p><br>2) I had fever, and I pop in aspirins, thinking it would go away. But it didn’t, next day woke with a woozy feeling strange metallic taste in my mouth and sores on my tongue. Couple of hours later, my tongue hurts and it bleed. Then I lost my sense of taste for few weeks. Doctor couldn’t find anything wrong about it and told me about tongue cancer and ask me to observe for and anomaly. Tongue cancer!? Thankfully, the sores went away 2 weeks later and I regain my taste bud again. But during that period, it’s was depressing. I didn’t even know how to share it and kept it to myself for that 14 over days. Depressing shit.</p> <p> <br>3) The passing of an inspiring musician that I had briefly work with, Brian Tan of pancreatic cancer (during my 2 weeks of tongue/mouth observation). Depressing that he had left and more depressing thinking about what will happen if it I had cancer. Sounds silly, but I couldn’t escape thinking about death, funeral, love, family, friends and all. </p> <p>Geez, it’s far off the usual foodie post, but it did wake me up on life. Still recovering from the depressing thoughts, but have set some priorities right too. Stay tuned !</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7tag:blogger.com,1999:blog-4672408183466601028.post-82990207853964412492011-10-15T01:06:00.001-07:002011-10-15T01:14:46.334-07:00From the pearl of orient<p>And it has been about 3 weeks now that I’m living in Penang. Yup, if you didn’t know already, work sent me to this lovely island and I’ll be based here for some time. I do miss Klang Valley but settling here isn't too bad. To begin with I got a lovely condo by the sea. The layout of the place had all the rooms and the living room with sea view.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1gYmbKZNX_yuRv7RNZRPeiBZa8QkrJhP_3CpoZqf-WFY96hWxBN8QVU5zlPkUZaYSUVgsEC8EcTnRct5smzykQQ6R8tXUpD3Ty7JC16wz_HF-ienzvQT0VqKtrC1SkIlhfhMp7TNHFo/s1600-h/IMG_0625%25255B8%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="IMG_0625" border="0" alt="IMG_0625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsxN8pFGekUVW1o57SCDZHssEC4txufTxCWRxWGKhZMcH0IRRq3Lv7lT-li6dLBXqCpUr9YZWNJJy04ifFqq7cv03iJfYZi8YHfNG4mHqdlga1o8NzXYQRzfDIPONW7thvBPBp11LIik/?imgmax=800" width="404" height="604"></a><br></p> <p>So when I’m not work, and not staring blank at sea from my room, I go stuff myself silly. Well, it’s Penang folks, there is always something to munch on, every corner, all the time. So last weekend I went to look for char kuey teow. I have sampled few including the notorious ones, the hidden ones, the dancing ones and so on, and I think I found my favorite. </p> <p>This is char koay teow @ Sin Guat Keong Kopitiam. They only sell from evening to late night, and it’s char koay teow with a twist; by adding deep fried mantis prawns at RM 5 per plate.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNumTLtOvUrBVtBYQ2qDlWhMaYNmevjeVKRKc883Ykz2asROvAzlg0DvEp9zPASPdzAwU3XoCTJ-fkxobTu8sis50lmXfsQOU8W2Jb44H1XHHdEDI2XUeQ_8e0P1K-QTXC9N-AMElkHY/s1600-h/IMG_0630%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0630" border="0" alt="IMG_0630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jgb8Xwi_rkJfxlPmop2ExAG0JIzI5QLZCzaCoXHiTh9lFlKcaSMlW-xkle3m_n6gC_Op0N1pcy_lZTGd7AQRRz5NDTqFDANQMWBtFAUyurgFuDHeLzZ5dxKYIIQexD6rqdkNAwO5RxQ/?imgmax=800" width="404" height="537"></a> </p> <p>From a distance I could already hear the clanking of their wok and when I got to their stall, the air is filled with aroma of chilies, charcoal and awesomeness. So I ordered my portion, and before anything, it’s served. This is fast! Super fast! The glistening flat rice noodles is packed with flavours, of being spicy, salty and this unexpected sweet-ish taste. The fresh prawns with the plump cockles and the meaty mantis gives a lovely combination to the oily charcoal scented noodles. Makes me salivate just to rewrite the experience again.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wExZWW3wsgzuDxyJHo8Kv1rPYY794yMmDto8Cp7mC3e367JtrZnSPad7z1Qk1WxDrNBzhdRwvvC8CSOEHSSJKbfzCqaFi_MGSZ41I0vmbrkchvBCmQxferIACoPzfwkX6p7fDQl-t1g/s1600-h/IMG_0627%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0627" border="0" alt="IMG_0627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjY4g-UTjZ0GfjzLFzzxUA_Bct7O5B_GxkaD9orzA6ooevZVWstbDJpAnb9wA0XNW-aNPErlFu9g3D_SKYt9YxkDyQ4DvFlg4dn_ZKcUH4qk8Wy_ES6XDiv5IQ7NcK63t6BLbMVtXh9vs/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QHW0GLvGOeof8vkwSPLRE9ZUI4MsSgUWYaT2xtAFfjFBnpR1vwLNB6BUf2PtRvjS6vokFJhJSPxEKq3i7xB1yLbPhd5X0-vpuSMBupsXPUu0Dah_JwNEKAh892cVHWyszdhcU-q_Ujs/s1600-h/IMG_0641%25255B2%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0641" border="0" alt="IMG_0641" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSyCzTvgk0ONnXBe1Fcst3kp-n2EXXjEVvG9Yuy6tWbqvWvtdrDGAIO2JQTSkl3oR5rQNJ_mERmD4wtOzehEWvrjLCO5VzwnAP9Ncs8u5wXfPiTc28JiR8IaVhzqSMMx9hQl81kAmqdQ/?imgmax=800" width="404" height="604"></a> </p> <p>And unlike the other infamous notorious yet arrogant char koay teow stall, this guy is very very friendly. His wife and his workers have a welcoming gesture despite swarming with orders and work. And they love sharing their stories whenever they can. I chatted with the wife, shyly but proud she told me about all the media feature they had over the years. Their char koay teow stall has been around since his grandfather’s time. That’s like 3 generation ago, and the same night I was there, his teenage son is helping and honing the cooking skills under the watchful eyes of his parents.</p> <p>Then I asked about the speed, how could they serve it so quickly. The trick is pre-fried koay teow. As part of the preparation he would pre-fried plain koay teow and upon orders he would refry them again with the rest of the ingredients, plate by plate. That way they could serve it faster and at the same time keeping the ingredients cook time and taste, just right.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5QmjCF1n6KCoaJXZpUsDSuP2znvYdowXYp1YbiS7deztzMYMWDx6jppy8-p6FP9yUoZQCNuxCrzY0NXGv01ck2x4Pfpy9pZM4d0HILxMfGEpvrd4MaAF28UWdc1WTkXgw-18RXehyO0/s1600-h/IMG_0640%25255B2%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0640" border="0" alt="IMG_0640" src="http://lh3.ggpht.com/-MptOdrUYJkM/Tpk-9AwJD6I/AAAAAAAAAQo/YR9sKYwLZp0/IMG_0640_thumb.jpg?imgmax=800" width="404" height="537"></a></p> <p>Thumbs up for char koay teow @ Sin Guat Keong Kopitiam. </p> <p>86,Lebuh Kimberly, 10100 Georgetown, Pulau Pinang</p> <p><iframe height="350" marginheight="0" src="http://maps.google.com.my/maps?f=q&source=s_q&hl=en&geocode=&q=sin+guat+keong&aq=&sll=4.109495,109.101269&sspn=25.173757,43.286133&vpsrc=6&ie=UTF8&hq=sin+guat+keong&hnear=&t=m&ll=5.416412,100.332661&spn=0.005928,0.010568&z=14&iwloc=A&cid=13526711973031474499&output=embed" frameborder="0" width="425" marginwidth="0" scrolling="no"></iframe><br><small><a style="text-align: left; color: #0000ff" href="http://maps.google.com.my/maps?f=q&source=embed&hl=en&geocode=&q=sin+guat+keong&aq=&sll=4.109495,109.101269&sspn=25.173757,43.286133&vpsrc=6&ie=UTF8&hq=sin+guat+keong&hnear=&t=m&ll=5.416412,100.332661&spn=0.005928,0.010568&z=14&iwloc=A&cid=13526711973031474499">View Larger Map</a></small></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7tag:blogger.com,1999:blog-4672408183466601028.post-83899218880505737922011-08-25T18:06:00.001-07:002011-08-25T18:06:31.360-07:00Hip Hip Hooray.<p>And here it goes. <p>I guess I have got to stop starting my entries on being apologetic for non regular updates or so. Life has been hectic. Over the past months, there were some travelling, show producing, house renovation, working assignments outside Klang Valley and all that jazz. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uBKz8Vsx35gXvyPX7OTvr-mG4ZTwjAwfFQE4mguWH1rWxDT2cbebOB2ubIH4DXmvj9bUKH8KZLsNsZh7_eo0ICeAw7fxc__t9ViheP7mh8U1Sk2Loof_bavLvAnG-roU0r7MH7NJBcI/s1600-h/f1%25255B2%25255D.jpg"><img title="f1" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="404" alt="f1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSk7tQn7UpkUZYSEXg3rLPAtyx9ipyvzuTKUbFzKrY75JePCJDVTsJpV7wb46ohHisBVjNRLh0XVqfuS_qh1phbf5l5mg_Tq4Qbvi95jRaYfZBiAEyWSrTbP4bLM-qw0karvIW_9O6nU/?imgmax=800" width="404" border="0"></a> <p><em><font size="1">collage: bens’, bea;s wedding, assam laksa, nasi lemak</font></em> <p>Right now, I am in Penang. The ‘rojak’ of cultural integration and street food abundance. I look forward to every meal and I am equally surprised with the space available in my stomach. And reasonably priced too. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-PAqiwgH9TXYm_pz9oyHbZLyhzWF98Tw8Ci3DB4Wk6Iwv3ddVP91-LJWGBY1L2CMc5xu1PQPSVLiWi3QYlSslPFl4D5cT7ldCWo2KSMu6d-2vWjdKfWcQR2bDBCNdZbQ1qNM8Z97mCM/s1600-h/f2%25255B2%25255D.jpg"><img title="f2" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="404" alt="f2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGg7bZuL6GXU2BFJZbXsFIiQpfYuIIdMibaKqQ_F9IAgeMdD6lev5yN7At2DiWTLE6YWA3qYvwYk710EFJ6ISueL7VB_o94zdAfhZaW0wFkXEecxtjSlIWsxq9Y6ui205wZSiW7g9KPA/?imgmax=800" width="404" border="0"></a> <p><em><font size="1">collage: curry mee, nasi kandar, ais kacang, lengcheekang & sunset bridge</font></em> <p>And another reason I blame of lack of post is... my outdated camera. Hang on EOS 60D. I will be back. Soon. <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p1jDVl-siRAgXgivoxr_YdbBsfdeXESASNMknn-0w30YdlZhjZGUXw9_ebQnMtSiLbjgT8Dl5xXnp_m30vBHKxhUZgSZtfyrEA75y3cNTu9WLBa1eGThvRLx4gzv4BnDnFWB_FjWD2s/s1600-h/f3%25255B2%25255D.jpg"><img title="f3" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="404" alt="f3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzTYKQK-BbHj3iBcUUintoS2-yNd_UXUZICf0PbnIwmXKIuLLjHDuYJKvZgHqf8kZDLJnoFLs13DpWpNJ2E3sZnJaHu7VO0sL4GSfnsna0EQF3ZKc9giPL31-_z9sJ_IWi3AYCH3SoaM/?imgmax=800" width="404" border="0"></a> </p> <p><em><font size="1">collage: sunday roast, wholemeal sandwich, piggy door stopper, tommy le baker & night bridge</font></em></p> <p> </p> <p>… Selamat Hari Raya !</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com5tag:blogger.com,1999:blog-4672408183466601028.post-80160889898752971872011-07-12T00:25:00.001-07:002011-07-12T00:29:50.051-07:00Comforting porridge<p>And it bring back a lot of memories whenever I eat porridge. Back then, porridge is one of the few things I hated, same goes for bitter gourd, durians, canned black beans fish and etc. I couldn’t remember how it all gradually became my favourite food as I grow older. Having porridge for lunch was like a regular affair, especially for my dad. Even though Cantonese, I think my dad grew up around the strong Teochew community in Kedah and Penang making Teowchew porridge a regular lunch for us. But be it Teochew or Cantonese porridge, I just simple don’t like it. Whenever mum cooks them, I thought someone at home is sick. And when she does cook it for lunch, I would cycle out from the house and head over the nearby Thai food stall for lunch. Of course I would get a good scolding when I got home later. </p> <p>So, somehow somewhere between the times that I am ready to leave home for tertiary education, I mysteriously discovered a new appreciation for porridge (and also the rest of the food that I hated earlier). </p> <p>It is comforting and it feels like home. Really. </p> <p>And one reason that I like to cook them is, they are really easy. For Teochew porridge; just boil it with water and prepare some side dishes and for Cantonese porridge; just chuck everything in timely and let it cook.</p> <p>Here’s my Monday comfort dinner:</p> <p><strong><u>CMCC porridge (kinda mouthful to name it, but it’s: Chicken + Mushroom + Clams + Century Egg porridge)</u></strong></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3hVi5DK-kbwmJcZc90US1eAJUcbr0cXloso1BROyNR5pg0aXHlM6Oi_Xjew_UbuqBnGrFjfdmUfx7h3rZZlIxw7roNtUKgiWV3Xbq945Ap_EGccHtP3MzX3lfaQieXcH45Y_yQXVY4c/s1600-h/IMG_28791%25255B2%25255D.jpg"><img title="IMG_28791" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="604" alt="IMG_28791" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcg_JsoZCt21BrR933kTETh10t3rsT7L7upFdk193BxvCLfQIzQh52xuZUw3XUI1UtfDurun6eW_QGuhWXT1N-vH30NPePonZ4q7hyphenhyphenIbqH4Dc9HktW0vO_TSo48u0Qz_RkxHPWTDFDF0/?imgmax=800" width="404" border="0"></a> </p> <p>Using Asian <em>agak agak</em> techniques, boil some rice (washed) with a knob of ginger and some dried oyster. While waiting for it to simmer, soak some mushrooms and prepare the chicken. I use chicken thigh particularly. And once it come to boil, add in the chicken. Once the chicken is cook, debone it and shred the meat. The remaining of the bones can go into the porridge. Then wait for the porridge consistency to thicken up. In between that, give it a good stir to avoid if from going lumpy and burnt. After a reasonable amount of time, add in the shredded chickens, coarsely chopped century egg and diced mushroom. And of course the pacific clams, and the brine is optional. A dash of sesame oil and salt to taste. </p> <p>Bring to boil and it’s ready to be served with a dash of pepper and a whip of soy sauce. </p> <p>Easy?</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbyrEpP3s86-n6svs3QFh_iVjCl4YDbYcFFDUHXMN2ay2ehiwfTHYfqJRpbjhLDSTNwehHpXQn4Uu9icjTUabguqrEH3SmNlXRC-3Gq_AoDavh489HMXzljjdlfkctON5BROQwY8dCYo/s1600-h/IMG_28851%25255B2%25255D.jpg"><img title="IMG_28851" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="604" alt="IMG_28851" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigl89zgGIkpg5CsKxsV1B_IB3zh1TdlENAmppAPvOB9NRT-jrWmQfTGwlOdaIuhMkg_PzKT60-rfnhJNISL3XMBQsdAzMUQLwh3Jm3TFRGVafqlOrT1no64rPugMqb68bUwj1H6oJ8KQU/?imgmax=800" width="404" border="0"></a> </p> <p>.</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com5tag:blogger.com,1999:blog-4672408183466601028.post-43909158759278475572011-06-26T08:54:00.001-07:002011-06-26T08:56:43.836-07:00‘Spring clean’ lunch<p>Once in a while, you got to clear up the fridge. Thing about grocery shopping is, I tend to over do it, sometimes. So it’s like spring cleaning the freezer day. I found half a chicken in the freezer and knowing it’s been frozen there for a while, best way to deal with it is to cook it in stronger flavours. </p> <p>So a quick curry chicken it is. </p> <p>I pounded a mixture of garlic, ginger, turmeric, white pepper, star anise and close together. Finely diced some onion and chop the chicken into bite sizes. And a bowl of thick curry paste. </p> <p>And I got some idea to make spiced rice, so using the same pounded ingredients, I sauté about 1 tablespoon of the mixture and add in 1 stick of cinnamon. Then I fry together with some rice (washed then strained to get rid of excess water). Then pop it into the rice cooker and a slab of butter. </p> <p>Back to the curry, sauté the rest of the pounded mixture, add in the onions and let it turn golden and aromatic. Then add in the curry paste and give it some time to turn slightly reddish. Then add the chicken, and give it a good stir fry, coating the chicken with the paste. Then enough water to preferred consistency, and let it simmer till it’s ready. Salt and pepper to taste. </p> <p>And within minutes, rice is ready and serve it hot with the quick curry chicken. </p> <p>Yumz.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bdnBhoghkOdyFoJTFtmDUV0dW2zQmFeS4n3-9qVn5G1b9-5tAZg5bpHVhRCQGqgoUlN8HdbV-R09CGypgj5ejVyqk1I1QiS9ErCL6t61t8qhmKn8r8IWqXNDRJ5neKlvynQg5vgdL_Y/s1600-h/IMG_19661%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_19661" border="0" alt="IMG_19661" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk62N2W-8rMhAOpWTWG5utkRsSu6mU49KSVZ2nJqwA9m5LpR5Rai_aF-Gsl6zjjnc33sPWOBHy8I1k1GYRFXP37jETr_MRKieY367NQab2OkGPwNrfmr5VNgnKcqCNapYaJGk5O-e_6oc/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwk17aVwRDw9dzfWiquD-JNXDKmuLzpxqq3yYpSVniCuStRdHVrBwmZ3yUrCKLhXX8Fmu6CcXei5DV0r4bD3qeDwVfsSFFulcMOZTZrdVBbfY45912hEeY-rquFNZI_QphVa5OihpXDC0/s1600-h/IMG_19691%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_19691" border="0" alt="IMG_19691" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjdxtjRkRLqiZcWiF6LHF9P5rgD70cvpNQbeta44KPeUpwkgQ4UQquRp-IY_2oMh9AdZ-czaB9hJf5K9GtBbGnx3XopgN9WElEg47z3uHLhCed-4XyU8OZMlUuR33We8REb2SyeIreMI/?imgmax=800" width="404" height="604"></a></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com3tag:blogger.com,1999:blog-4672408183466601028.post-50327461197269304532011-05-09T02:34:00.001-07:002011-05-09T06:28:45.234-07:00A night of discoveryAnd when I received the invitation to Le Meridien, from Damien, it seemed pretty mysterious. From the e-mail, first thing that came to my mind was … blindfold dining? Well, it wasn’t of course. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktVtKNjT8AbFAwApm20BsF3jLHWo5Ca_-98mA06NLdVDy2Ybo4ngO0Er7EUaS_saxFzrY9AFP0XImZnwpHK85__RChV66HEfN8dvDeBmxwukb1jS_R1fAy_bH6nl_YuYOdt6k696wxHw/s1600-h/image001%5B3%5D.jpg"><img alt="image001" border="0" height="662" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVDP1WofOWH72_huAGmss3nT-h_2cZTKitJYkGPq3ol4X-Cdsf5vhSx8zLDI7voZ0lsRaDadjXzJid81XbtyTGmv7luFvhJFoHqroGDRA40ZiibPj6i5_7MPuwR4aenGaXZMomIzfAcE/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="image001" width="404" /></a> <br />
Braving the horrible Friday traffic, and end up taking LRT to Le Meridien, we (<a href="http://alilfatmonkey.blogspot.com/">qwazy monkey</a>) are the earliest to arrive (and possibly the last two to blog about this). Gathered with <a href="http://cumidanciki.com/2011/04/night-of-discovery-le-meridien-kl/">Cumi & Ciki</a> and <a href="http://fatboyrecipes.blogspot.com/2011/04/le-meridien-dine.html">Fat Boy Bakes</a>, then greeted by Damien who organized the event. <br />
Still with no details on where we’ll be dining, we start off with flute clanking session at the Conservatory. Flows of Mumm’s Champagne makes ice breaking easy, and soon <a href="http://kyspeaks.com/2011/04/24/a-night-of-discovery-at-le-meridien-kl/">KY Speaks</a> joined us at the bar. The servers brought this lovely looking <em>amuse bouche;</em> of 5 different types. Pacing myself, I tried the tomato and strawberry <i>gazpacho</i> served in test tubes, pan seared tuna sashimi and sesame <i>wakame</i> salad, and martini of tomato salsa with mozzarella mousse and pesto. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkVehECoCo3zjX7VnEuARYzvrGz0ugbC6K4bz_c5avrMZ6PKEJJlQKX4bY8uHFhNGHqcK9PNZO6r1JhHvuCVid_htyRurmtlV2VulzUQXhoTuX8fBaYZpQ4iLeKl6tcDruKhAFUAqSbI/s1600-h/IMG_1641%5B2%5D.jpg"><img alt="IMG_1641" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJOmh-oiruoqfg7EH1q5OuMm6FvsID9q3TF3M2mmYnXeutgPb481AhisuHossIeVYVNoyYHFF4r7gkKnRUNKEa2KHVH05XSnhneugooQqh7aeOQZLKf3TDA8QMbbZ9IgGHzGPvuwvcdY/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1641" width="404" /></a> <br />
The <em>gazpacho</em> is a good start and it has the right blend of tangy and saltiness. But the camel inside me wished it could be a bigger portion. Alternatively, sip in more tubes. And the pan seared tuna was a good compliment. I guess it’s the current hot spell that I chose the fresh and cold alternatives; martini of tomato salsa with mozzarella mousse and pesto. Although not served in a martini glass, the layers of flavours are great; with the creamy mozzarella the jellied tomato and the sharp pesto trace. <br />
<a href="http://lh6.ggpht.com/_1Utn0jUlPSo/Tce0x383DlI/AAAAAAAAANI/EPivoIuXaU4/s1600-h/IMG_1647%5B2%5D.jpg"><img alt="IMG_1647" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAeY-E4JpcyPjU2UHdqKzebDIvDcAo0R_Xrtl_vEl23F0ahfPT3X3A6JEoQzQz99VoCfDfcK8Xqvhw6YF8YOhRF8YSJDgU08d_-XyWtRMAT46IJZ0dwgROhS0HKEhRzZzVmSKx8izsJI/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1647" width="404" /></a> <br />
As dinner begins, we were directed to Favola, the Italian restaurant of Le Meridien, where executive Chef Antoine Rodriguez awaits us like a happy Santa. In his thick Italian and Malaysian accent, Chef Antoine certainly has larger than life personality and even greater reputation in the industry. Passionately he introduced us the next course of <i>antipasti</i> duo (a formal before-the-meal servings). But before that (that makes it a before the antipasti i.e. before-before meals, LOL), a quick introduction and sampling of tomatoes, mozzarella cheeses and some wholesome bread. <br />
<a href="http://lh6.ggpht.com/_1Utn0jUlPSo/Tce0zOHiJjI/AAAAAAAAANQ/W-9JzW9Bu34/s1600-h/IMG_1654%5B2%5D.jpg"><img alt="IMG_1654" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcnDvZ8cmdJTmx80xrE7phP9pUU8eZJ9lpmbx82Aj4yO3V0hIwCccTGCLS_GEZQ7IWKzZXi7IubDqTUowEjx8e2oN4dab9USb8sBlKMa_OF_MbAVj21CAttkm2ZTj9SdTbEfMAt_2iOY/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1654" width="404" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyC9Ejb8LurrgYV810fyZZdsVWU6QEFkZq2DOsIXqypf0SOpIGDUoQny_0yjdvRDIUjUIkH1K7KjGTagmdS48wTcfaYuYK2lGC09pwp1zc0bofVeKV5WO5HMJocB7BuSmU7YcuAjLoGI/s1600-h/IMG_1650%5B2%5D.jpg"><img alt="IMG_1650" border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0e58GA0YBm8h6C5vr8ByXgaOuGaKJphoyVtGc-4p5UdWZTS8a_7puq-UaG1t9uJz6VkHMvcKzHPlWKksYnkiWvE7CFhRn3sJLlSqFi1azpYNO1jnb5xu_iWmxMnS6G914ZMqfpCy4Hk/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1650" width="404" /></a> <br />
<i>Antipasti</i> duo is served, starting with <i>freddo</i>; (the cold dish) of smoked salmon with cold cucumber and macadamia puree. The combination of cucumber which is usually waterish is being given a bodied texture by the macadamia nuts and it became this lovely green paste. The smoked salmon sits on it with glory and take it all in one bite is just splendid. The cucumber paste lingers on your palate and your breath is filled with the smoky salmon scent. Excellent! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudwyZKMCSljHsEXMY4WlKqTQlxThmDw1vyW4E6XjxEuxLvyQfQvOpbRrO7HPVeGXnGFFPqL_5PBUjfbHXHkM357PDctZf3Efq9ppS5kQwNoZd6gy7X_b1o9lX7g1pk_BIMVAuwOgFdlQ/s1600-h/IMG_1667%5B2%5D.jpg"><img alt="IMG_1667" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYszMPN_Plo6GVL2dcJVbVQ43o-wdtdjWoe64ovAaMV-PXvkrrJmCAW7JgzQNfHZXPNsw2anbWSiUpXCKMRUefJ-VVy-5oFzv6qu9EJGTm1qQVrbyS3SLaP6lL1AxN6jEj5_jpZlEiNBA/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1667" width="404" /></a> <br />
And that just made a great line up for <i>caldo</i>; (the soup dish) of wild mushroom risotto with clear beef broth and pan seared duck liver. This unassuming dish is my favourite for the evening. The rich beef <i>consommé</i> with the silky rice works like genius. If it is not as comforting already, the risotto dish is paired with pan seared duck liver. Spoon in the rice, a dab of broth and a cut of liver, it is all the basic flavours and simply <i>umami</i>-ish. This dish is so good, I kept talking about it for weeks. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD953bUjIbplgUDqLrPHxBkyMRVDL53NzHPOK8xXDbGJ5KFLuUyoDi1-jkraaNKD1YnNtPwJNdMZXUkUo_Dwp5nQoZcU9vuk47VRdxqBk0gV4K_jD7UY6jy-MhlswBQnzCMaF1cZtK2uw/s1600-h/IMG_1679%5B2%5D.jpg"><img alt="IMG_1679" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4g20Qnlk3EqmTwuaznorrE9VltbIcMzKYNEmMgnnB5KeG45iH1p0MtcqZMGPXNFOX0NhZjbf6YEd3zJE_UfF3xd0rSbaFM-8VBKpyjOzsxy8Q1kfnANAdrIzLPl2tP80HUwtAs_TFdII/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1679" width="404" /></a> <br />
And just when we thought the dinner will continue on, we were asked to leave. In a good way! It would be at Prime for the mains. By now, we figured out the system, the discovery journey is dinner around Le Meridien’s restaurant selections. Starters at Conservatory Bar, appetizers at Favola, mains at Prime and desserts … somewhere. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPK0RiBIUqmd6smmjAwt33rC45dKxFvnhhffuLx5RAXaglnq0XzLx7XL0Zrp3RW56jCXA5NGcnRt4yoM4DVaOKnjrcTEp4LZqMf7FQbAMEyMgyS-Cf62drl9u0WdWFPPo7Z_-MeIBj5dk/s1600-h/IMG_1684%5B2%5D.jpg"><img alt="IMG_1684" border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifByO9F_Z458Xw0SmcW2LtKmu6HgE7HKrO7KjIsBqQPoP-R-Uo5wQ7w-Hz6iH9pbvFn3mcOyD21UmUrJTGFSGnwNJn-F7uf6dNbpOdcaSNxXFAobii7Gb0O3ys2wXTPhr9rKhdVi9Suco/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1684" width="404" /></a> <br />
Prime, is the famous steak house which has won numerous awards throughout its term. We are quickly reunited with Chef Antoine again (some shortcut he took from the kitchen) and once we entered the room, lo and behold - blocks of beefs presented to us. And yet again it’s the enlightening session where chef explains on the different beef grades, the origins, the feed and the all that is relevant. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzv7AnOBT5cgGAmYq_iH3EdDutsr-xy1oOUz1Q6ZeIpg_OJzBECVyvawFlNg78iNehHgoNrBqDFYCXgA0rZLkkhqibZ9OfxmsF-Rpkil8x0E7j0-ad5gANpULd4T44XYwOegQeHp1duuU/s1600-h/IMG_1696%5B2%5D.jpg"><img alt="IMG_1696" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd2aRKFFj6KsHdxYPdA070UoHIy8zasRKpA26ZFbv7L7a8HSfs-kQRhDNcLWTjqf20MAU9i225HzTCNl-46y9T_Qg-gnsULUq857vZmSzZ2qDSjIg2YyTpUskDF09fIGpNCM1PCD6uL0/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1696" width="404" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ6pFXu56eICArPkd1TP8yH329uFUQ0zQm5ZtuU-jGm2tUGOC06AlWqpg4vJgAMHiJe3UdEDaN5IvSkEx0cwaoTYenHz92wK9BsBRGl6WOuCWZrb-5tVkLsqW058rabtczeWP6o_5ARo/s1600-h/IMG_1703%5B2%5D.jpg"><img alt="IMG_1703" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_cmEbeToEf3q6VonajkJ6XFsGFHtbJlf0tqseDSwksFJowsqHMxe2_HdKusYNNI3SfUjbUSME10xPripXjSRGNTa7v9aXXX6AbvA3Rf44UxOd49OFWYadRjIiuxJJTmk9w7u5p-Ngwg/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1703" width="404" /></a> <br />
<a href="http://lh4.ggpht.com/_1Utn0jUlPSo/Tce09PSsnrI/AAAAAAAAAOI/KtozoNFtcfA/s1600-h/IMG_1715%5B2%5D.jpg"><img alt="IMG_1715" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5se77RMKZ6-jIbc_pVzG9toHwSbbKHaCTWlXrOermoSW-B5-p3gguxQttwNTEwvKjmfF1vKn8z6MmExnGtVuWg0U6ndQ1VOd5h9Gf3o0dAqnffCuTkxedSlqrEhlzaOshyphenhyphentriSr4d80/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1715" width="404" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYW-bSyIxWuXMXZpg7YubYavAjSBIGOfXgc-sGs9zXzitgkk7sLy_JxtqEoDL5K5pw3OzmBtJyRuvO39LAg6eTK6tY0vC6MDOnA5GK7NSLFxG7rKbJii3M1QT-PcabCKB9HGUj9-OZ40/s1600-h/IMG_1722%5B2%5D.jpg"><img alt="IMG_1722" border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyC4xMwOSs0RTGEONaW3k2-nCsTsv71Ab8gQWiRPMMIPelUqrCIaGRQOjvdklQv8zrcGSAxrdNmlSC7tlqOVg1l_OsjFTBm9zh5QAu6CoqLnCp5u_Ybfor7Jds078JPU38-hR7NdFDh6A/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1722" width="404" /></a> <br />
Quickly and gracelessly we moved to our seats, anxiously waiting for the mains to arrive. Throughout the evening, in between waiting we were also given pairings of drinks from champagne, <i>prosecco</i>, red wine & ... to go with. And so, the beef dish is served! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljyT9PxUKD1ah-oj4GcEE8wOwArrno31r5qDt0mhn3PR5woV6u23bcuCs4SnXlPPO79BIJL_bYp7Q2PeKwAmfPZjjF3OLpOc4nS1826RoJAX1o54bXltd8KnTRkSx_jViWh82P7ZDIvM/s1600-h/IMG_1729%5B2%5D.jpg"><img alt="IMG_1729" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yvbyI4yCu_Ip9lQqdWYCwON08RFgSCfweybfMB6uKTQhR-0Q-BSMsftXFb9HoO9iU_oEAdbc-uUMvVrxoE-Hw4hFom22GbjPJNzyv5K-HqEohDvYkYoKbAl0tSraUzT2D6BVIOX5b-E/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1729" width="404" /></a> <br />
It is again a duo dish, of charcoal grilled <strong>blackmore <i>wagyu</i> chuck flap tail marble 9 with roma tomato confit, brocolini</strong> and <strong>braised intercoastal on mascarpone polenta</strong>. That is mouthful, just to say it out and to eat it. The <i>wagyu,</i> cooked medium rare, locks in all the necessary flavours; of the freshness and the beautiful fat marbling. The braised intercoastal portion is yet another dimension by itself. With the signature BBQ sauce pairs up so well, it is an embrace to the sexy Argentine-Tango dance. (What?!) <br />
Being tipsy and full, the restaurant hopping continues. The last stop would be at Latest Recipe, for desserts. Flouncing our way there, while trying our best to hold in the tummy and look sober, we were presented with the dessert platter. It is comprise of honeydew sago shot, carrot cake, lychee tart, choc mousse with citrus jelly, vanilla <i>crème’ brule</i>, and <i>agar agar</i>. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jlT_rD34WFWdfBpnfpl4xYvW7couxkjlPlTBG-jkp43kEmTL9QOb80seqfYf_xFuF-vOXelPm9_MzvN4uYo9hjkEBX4ySi77Nl_w4Azz_nPyQRNxzl3XItY34eYCySTpnmK5aQWSOtI/s1600-h/IMG_1736%5B2%5D.jpg"><img alt="IMG_1736" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ob-Bl1UhMPHzgjYXAuUFLRiBJGjytskC3vz8LMGlUDoWH6zwFGp1v8MmaiZ-TmJjawezD6LatSgb0TiivjKj_hJk62NJA2dRBUsJdQv3F7GLgc_fEJmt_-Xu0lBh6ZaX82uP67XYEXc/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="IMG_1736" width="404" /></a> <br />
There is always room for dessert. And the night is end with White Russian (cocktail), coffee, laughter and good company. Thanks to the team that efficiently manage the evening. The discovery journey has showed the essence of each restaurant and the thinking process behind it. Note that the restaurant hopping is not available to the public, but we all agree that that the same concept can be a great dining journey itself to those who are interested. <br />
I will come back for the risotto. <br />
p/s: Must not forget my flash gun next timeChaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com6tag:blogger.com,1999:blog-4672408183466601028.post-77418407352426529802011-03-17T08:32:00.001-07:002011-03-17T20:40:50.188-07:00Restoran Bukit Tinggi BBQIt has been my fourth trip to this place and I am just about to blog it. <a href="http://alilfatmonkey.blogspot.com/">Qwazy Monkey</a> introduced me to this place, and it instantly become one of my favourite place, despite it’s arrogant flair. VERY.<br />
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About 40 minutes drive from Damansara to Bukit Tinggi, (not Klang) through Bt. Caves then Karak Expressway (towards Genting Highlands), you will quickly escape the bustling city and be greeted with greeneries as far as it goes. You will come to a small very-Chinese village which is easy to spot on your right and soon after it’s the exit to Bukit Tinggi/Janda Baik on your left. The restaurant is right behind this BHP petrol station. Confusing? I’ve attached the goog-map for your convenience at the end of the post. <br />
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So the 10 of us arrive at noon, and we quickly being asked to sit. They don’t allow you to choose where you want to sit, and you have to follow their instructions instead. Being a regular, Qwazy Monkey ordered their signature dishes (almost all of them actually) till the captain stop us for ordering more. Yeah, they stop you.There’s a policy of no over ordering as the crew just do not tolerate wastage, and there is no take-away policy too. Cannot <em>tapau!</em><br />
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While waiting for our food, I was drawn to the ceiling. They are filled with umbrellas. No idea what about it and I dare not to ask why either. All the umbrellas had signatures and messages on it and they are hung upside down. I couldn’t stop imagining if there is a sudden strong gush of winds blowing and how the dust, debris and possibly dead insects that has been accumulating would fall upon us. Since no questions allowed, the hanging ceiling umbrellas remained mystery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFql_GIrI6dvcVTGQCVda2zmO5sMuCTUxoR3T71i3XyjvuixTE9bI-F0jythxNmg-FOpo-S2eE5wN97ePivrNgSVWmhUP3Owz2cvFseUrGNDNwA9n98cqjYBeVzxz8K6C1eR_DA7vkZ8/s1600-h/IMG_87401%5B2%5D.jpg"><img alt="IMG_87401" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DMSaFehgw932Wi4gztENSbDkfEN7E-1eXBOCAS8c38VuH4zQwgpfzD8Ajre79WQHqlf3I013187Oi4regAvoArEeXyODS0r5tStLPXBpsbPOoVflmt_HUu-7sL0d7Mkjti2Ewcpi8_4/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87401" width="404" /></a> <br />
The walls are pretty ‘bare’ where it’s constructed by sandwiched planks of wood with empty wine bottles, liquor bottles and sometimes bicycle’s rims. Interesting shades of greenish-colour they form. And looking at the conditions of the bottles, it could tell that the restaurant has been around for quite a while. Again, no questions asked, so the age of the place is equally a mystery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFt2xbCBNGFdDy9Da6l8J-J9r2KhP6tH7O8k8wA2JUgz_OeCtQIkb46fSd87l2f9EJblL0iusCPJkQRyBOfl941p1FPTyHQHGO-9M5_-1wabhVLhOO1QzbcbcAU0ZHwDuCEzyB-w2ppHw/s1600-h/IMG_87421%5B2%5D.jpg"><img alt="IMG_87421" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68-sFJFk6RO70TxdAZuR7pTcNFzBb2v97K5qaqF3rvsb34IsXs64dX1GiudFoplj3eW0jBszHYqWe00EbMum5I_niPc2s1hFA-PDCfLOG4WBmPipL7IZzYDQzzrlwv371txqagdfyPYM/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87421" width="404" /></a><br />
Then first dish is served, spotting this quirky Cantonese name: “wu li dan dou” which means ‘<em>chapalang</em>’ or very-mixed matched. Doesn’t look as appetising, but this rice dish took me by surprise. With a mystery (you will see frequent use of this word throughout the post) stock, and grilled vegetables and gourds, it's comforting. It’s a lovely consommé with cooked rice and it is paired with the earthy flavours from the cabbage, mushrooms, grilled peppers and pumpkins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlYbJvy168dkqafHZb8e8r0thU9aFkBCVhEcrUGX7czsuTyqdfYFWqos7uAGS9KOnZ7dkDHihI3iQugwzB33TD0n27rgk5bH3Pk5-5x-3eFP9OEE8f1bfAXeHu_CBDmgdjxTnTkLZn9M/s1600-h/IMG_87101%5B2%5D.jpg"><img alt="IMG_87101" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hieYvMHJdxxsacTOIi3xFMCWylmItOt1fEeyDGiUyGm8JI9EMB0Umy8JL06obGjNqyBjtMBuzawgfvg-XN8VJie64qLJ3qxYVAelwGUNyfU148c_7z0WUdcugXswU5TxzKzVAZHHP4k/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87101" width="404" /></a><br />
Proteins are served next , and we have the “hoi sin bou”, roast juicy chicken and roast rack of lamb.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPiR2-BUAo_lb5itBa4ea2mjAH7boaXWN4ClW8_ac6-tQQ7GRHvL1RzIpt5BHQTpAuJlAfCd-DGvTspu_dabgri4lex5ZoEvF_JRDwbVZfYYOuH-krHYAOZdrjz0OIn97DCcMzUF5nT8/s1600-h/IMG_87161%5B2%5D.jpg"><img alt="IMG_87161" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmHODJASZYRUvm-1C4vjgwT0F2yXo4UyM2pHK9pBAyINqwf7St6q2DTMGJzr3d2-380gXIRC4gsVKQMqUAx4Kcx7xb6grjAN3Utwa5dv229npJiffxr3t8DK6UhyYJgo9OY9GMtN8KxU/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87161" width="404" /></a> <br />
<a href="http://lh3.ggpht.com/_1Utn0jUlPSo/TYIpMYgn_yI/AAAAAAAAAMI/OpmJglr5r9s/s1600-h/IMG_87111%5B2%5D.jpg"><img alt="IMG_87111" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHOKADFPlCPF-SHh9Gp6XcPnqu6NNISSXVsaFwReG-oYw3eYzWpnFWDuhGVvaC_ZknxvF5uY8f2oOWmSxyQjRB2ufuZESwxQzx2amx8jW9AW0lOVAZ6Pjk4tDEgSUL_PRk0NfDb_-_Yg/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87111" width="404" /></a><br />
“ Hoi sin bou” which is a pot of seafood is a simple steamed seafood dish. On different occasions, you get different potpourri of sea produce, depending what’s the fresh the cook could get. It is steamed over a refreshingly mystery stock and I can definitely taste a hint of chinese cooking wine. Served along with the steamer pot, it is kept warm till you finish the last bit of it. <br />
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Then the roast chicken came. I love the smell, the color, the charred-crispy skin and the ohmygod-juicy meat. I am guessing that it involves a two-step cooking process here. First it is cooked in a hot oven covered with a foil. This helps to make the meat juicy and produce more essence<em>ly</em>-sauce. And toward the last cooking mile, the foil is removed and with a honey glaze rubbed on the top, and a high oven heat, it gives a lovely skin-crisp hot chicken! And the chicken-juice. <em>Itellyiu</em>, it’s awesome!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1p-DYu5zZZ0AW6RvD3gze3HYWNrfRgvqGe98rdGK_z3_IuQWSGafCSdTJ8-CNukZrHU_ETvRB6hbLKFJ5PN8cIE3u3ZGbVmalw-b84stNZClM9mb2gLHcSNsxCrE2OhPeqXMYP9NNA8/s1600-h/IMG_87231%5B2%5D.jpg"><img alt="IMG_87231" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTBwhneEEqlJ1iJIfhFndtjGtSKyxAdi-4eCCV3QNKIBvmWL6Fb2V8vckWVGxGN2FIHeASnLhQZhTzhfxozgDc10oWV0diErSWjjz4wK3kITh7RDGA-RxYRU0RdxfkKF-XrCqgE4sqTs/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87231" width="404" /></a><br />
Then, roast lamb is served. The rack of lamb used is imported from New Zealand, and it is given an interesting twist; to me it's like a combination technique of the West and Chinese way of roasting. The meat is superbly tender with it’s distinct lamb-slightly gamey and the skins reminds me of skin of a Chinese roast duck. And that zing! from the homemade mint sauce. It is sharp yet tangy and cuts very well with the lamb fat. Zinggg!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArE9d7yEBZb39beF-QSeZzdU63YKY-Ovb09C7MulwLALyDaIj6VHfUS7uyA5Iyugprd8ihs9w0UNKSKEGWrPrDRt8KMFnXlexTPYl1obAoj5WzossqNY_kWw92IPxxvoPiW3Rc_DGshw/s1600-h/IMG_87271%5B2%5D.jpg"><img alt="IMG_87271" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYU-OzA08evOH0_p2g8-Hg7-834Ii5arFR3_pjl2PSVZwSFnl4ENhspe31QNAs39qvIArdOk80CvHxKJld07mEeoHzB3Ts1hIEn2X1RfoJVm_RKK7-JKf5q7Lz5t8me4U_XbpEgwEXk0/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87271" width="404" /></a><br />
And with that much meat, we need some green balance. Something unusual from your regular veggies, this is stir fry green chillies with garlic and a dose of soy sauce. It spots a lovely crunch with a mild heat and a surprisingly sweet after taste. When the dish is being served, a friend forgotten about the no questions policy and he started to ask if this is “<em>yong toufu</em>” (stuffed bean curds/veggies) dish, and he got the sharpest gaze from the server and in her high pitched fortissimo reply, my friend was warned, if he ever wanted “<em>yong toufu</em>” he can go have it in some other restaurant! And then there was a moment of silence!<br />
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Chomp Chomp Chomp!<br />
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And remember the earlier “hoi sin bou'” <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JtqK5z3HoQuyKft5oVtrhQRC_-zcpSkeobMtPMt6if8EIark2Ju8_Om35mck1JcLkWF1Tt-z8P6zwQ46YLFtvsSQ9A0Awq46ev6YoUZ5c-F1zZylVG_rFge1cl3Ry48z0ShffZG-v4I/s1600-h/IMG_87301%5B2%5D.jpg"><img alt="IMG_87301" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOSryR4KbkxVG7-qCsToDEaQUIKyQqZzhz8rM1kcrGn_aa_og_rc0gmaj2yX1VKLXKnW50aENKBoVNoIhhNPJsD4mcJ8YBzB-Jadgo7kOfOWLep8lPkyarGHUCbW3jsEmgREqWcWF7og/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87301" width="404" /></a> <br />
…once we finished the seafood, they took the steamer pot back to the kitchen and the cook make a lovely water cress + oyster mushroom + “tien chat'” ( seeweed-like) soup. With the earlier stock plus the excess sweet drips from the steamed seafood, this is really good. <br />
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And that was almost the end of the dishes, and we wanted more. We asked to have another dish added, but the captain refuse to put our order in. He insist that we should finish up everything on the table first. And when we did, we asked for him again. This time after inspecting our table, he just walk away after we said we wanted another tofu dish. The thing is, there were no acknowledgement of our order, no eye contact and he just walk away. That left us wondering for the next 15 minutes until they brought us the signature tofu. <br />
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<img alt="IMG_87331" border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0fkzvFq2O4CrraDA4LpTXlj2I_4xkTNevpERvTXSlHmgxyrq0-KrKYbFoxpF4GyUBdAhWJ1jnu07DBo0nMN8re6GP6NBO8tmnl7G_FPOOX3Nc3ISQyXYOGu_eMQdYMka_HsGJOhC2Dk/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87331" width="404" /><br />
Looking simple, this is one of the best tofu dish I had so far. The tofu as fresh as the morning dew (quoting Iron Chef’s dub, as I am typing this) is paired with a kungfu-fried sunny side up (or INSIDE, in this case) and a generous drizzle of the local Bentong soy sauce. Spoon a sandwich of tofu + egg + soy sauce, and you will get the silky runny egg yolk oozing out with glory. I can’t help but to order a bowl of rice to go with it. Ah, heavenly!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSwi66Z4WVvQmkoAZSExpQKJ0o_RDqhMoJ9rW55xRzeWFR_irtV7hrjnxXwtkBKB1bi2M0aHWvt2wPcAxb1PgCDTHyoZOAp5LeNzpAPcLb5fh-xZ1ORymCD4yfx_XwLCacbx4Z2ts3jU/s1600-h/IMG_87461%5B2%5D.jpg"><img alt="IMG_87461" border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimxhd9WsKq7zupSpIj41r4-qySOdyHDHQsR5jRZRKKoRUszrwVAkrkpEcx1qIZ7XuvHUMLeqN-0-PKjcSZ0RbDWTsHOEj4ljY8sMSs7FX8YZjeR0dRgQhUU1nUFlh8Zhe_jHvddunsbU/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="IMG_87461" width="404" /></a><br />
Despite their eccentric and arrogant flair, this restaurant is one of the best kept secret. Be prepared to deal with the not-so-friendly and in-your-face service staff and the cook, but for the great food that they have, I’d say it’s worth the tolerance.<br />
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Here’s a summary on how to deal with the restaurant: <br />
1. Sit wherever you were told to, even if there is aplenty of tables to choose from or even if you wanted a table with good ambient lighting for photography, you can’t choose. Just sit as instructed and sit quietly.<br />
2. DO NOT walk into the kitchen! Friends who was curious walked in to take pictures and they were chased away by the cook that was watching some HK TVB drama on his DVD while he grills the fish. <br />
3. DO NOT make comments about the dish in front of the service crew.<br />
4. DO NOT <em>tapau</em> or takeaway. It’s strictly prohibited<br />
5. DO NOT be surprise if they walk away out of a sudden, abruptly. Even before you finish your sentence.<br />
6. ENJOY YOUR MEAL!<br />
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<strong><u>Restoran Bukit Tinggi BBQ</u></strong><br />
PT 15792 & 15793, Jalan Bukit Tinggi, Bentong, Pahang, 28750<br />
Tel : 09- 233 0330 <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NY8mclKOxwIjnd0xi7oPHFUdZvRKDEQoLzaUHL3wzfTDDQ_2PkXBYm15eY5KiCBKDrdjytjgPZp3tU7VUHELuMZevYgxUbga6gomgzv4zueba5RTskUQeaTmQ3tb19PCQZm1RC1dlgs/s1600-h/IMG_87331%5B2%5D.jpg"></a>Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com15tag:blogger.com,1999:blog-4672408183466601028.post-43727840143795856402011-02-10T07:50:00.001-08:002011-02-12T00:56:08.261-08:00meat+vege/fruit-combi<p>Interesting how a random lunch outings lead to series of discovery of similar taste buds and crave for good-ol’ hometown-ish cookings. I think this is also the ‘northern’ thingy, where most Penang’ites, Kedah’ans, Perlis’ian and Perak’ian share in common. They so love their food. Wait I think all Chinese do. Including the partial Chinese, and the dan lain-lain (pun intended and, and not being racist). <—these days say something discomfort even at your own blog you ‘may’ get RM6m legal suit.</p> <p>So after a heavy lunch, the conversation goes on … and it’s mostly about food. Actually just about food. And without question, it sparked up my let’s-rush-to-cook thingy. Dashing off from office with the unusual amazingly smooth Thursday traffic, I got happier when I’m able to get all the ingredients I had in mind from my trusty lil-vege-shop. The plan for dinner is to make <strong><u>stuffed bitter gourd with salted fish + pork marinade</u></strong> and <strong><u>pineapple prawns</u></strong>. </p> <p>So once I got home, I start to cut the bitter gourd into 2 inches length wise and cored the seeds. After washing them, soak them with same salt just to cut away excessive bitterness. Thaw minced pork, while waiting get into chopping garlic, slicing ginger, julienne half an onion, diced a handful of carrot, and chopped some 2 chilli padi away. While waiting for the frozen pork to unfroze itself, peel the prawns, slice the pineapple and pop some rice into the cooker of course. And do something decent with the coriander. </p> <p>Then, next 20 minutes while watching TVB drama on TV, knead the minced pork with a dash of sesame oil, two quick rounds of soy sauce, pinch of pepper, half a teaspoon of oyster sauce, half a teaspoon of molasses sugar, and a teaspoon of corn starch. Once it get all mushy, add in a pinch of chopped garlic and ginger. Add in the diced carrots too. Now at this time, scissors in sufficent <em>mui heong </em>salted fish into the meat loaf. Lastly sprinkle some wolfberries. See the whole idea is simpler than the name of the dish - ‘Stuffed bitter gourd with salted fish + pork marinade. So what’s next is merely assembling, by stuffing them into the earlier brine-soaking bitter gourds. Arrange them on a place and steam it. For about 20 minutes or just when the bitter gourd turn pale and soft. You don’t need any other sauce preparation as, the steam and the dish itself will work it’s magic to allow a sufficient shallow sauce. Seriously simple !</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YlS2J7JoFn-wGHwLdqAtO9xYBiX_viko0U6fQkpxiTmUxlSKXDcHOToBnAJX9DFT7DRLifEyQu5U6RsIBo4-jacJi5wV8F3dHMcwQV3ok9gM56_Euh7P8NA58_sxa4InHJsLVysx4js/s1600-h/IMG_12761%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_12761" border="0" alt="IMG_12761" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3ggo-KXRJxnDNJxX-ybSXSr_6SvTAx-y1jiOiKwcV3nCvQTD8liGf2wvS4x96rxwJt23IhMknAT0AVh4Je3i1q_f64mI_rsg7wUUaUTM86CdQ4qmv-OJp4CscwXmVM70YIjKd0aVUFw/?imgmax=800" width="404" height="604"></a> </p> <p>And the next dish, while waiting for the gourds to steam, coat the clean prawns lightly with corn starch that has been mixed with black pepper and salt. Coat them lightly, which is like, pick up the cleaned prawns with chopstick and front-back-dip-repeat onto the flour and sizzle them into the hot frying pan like. Do not overcoat. Nasty and rubbery they would be. And pan fry the till golden crisp, all curled up and set aside. </p> <p>Then the simple sauce, sauté ginger and onion, adding in garlic and chilli when it get aromatic. Slide in the pineapple, and I use the canned pineapple rings here, as they spot a sweeter flavours from their sweetened marinade mix. Once it gets sizzling, add in like 4 table spoon of the earlier can leftover syrup. Add in a pinch of salt then the stems of coriander together with earlier crispy plump prawns. A quick stir fry and throw in the balance of the coriander leaves. Then serve-<em>lah</em>. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECiFL2T20SjSdTzQGtZGKrIfvFx8FZAKJ1VfETwMsHNa036WDK528D0ojTXpyCF0R3b8pZ4Z0HtG3gzMfmYHJQbw-BdC9WhOO_CU6ZlJ8C2BIjfeHM5TwbQUV68SgVT3PzQw_BbGQ5Vk/s1600-h/IMG_12701%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_12701" border="0" alt="IMG_12701" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzxKdEapSAEnQoJE6WMYJLi1n7qWUhyphenhyphenvRf9uaDur5jDsdOp9hiJ5b2h6NNqNGyUP9q-Ssk9VTenbZxjyUJKtc8Lvf-p8VWgK5JYYBosJPc44Cg8Ei5hwFbPdKnkd5Mo7Y695szmIjL2Q/?imgmax=800" width="404" height="604"></a> </p> <p>The dish today is inspired by meat+vege/fruit-combi. Both dishes have the right mix of both vegetables / fruits and protein. And just so you notice, there is no exact measurements mentioned this time. I just feel the best rule of thumb is cook by taste. Your own taste.</p> <p>Here, try your version and drop me a feedback!</p> <p>Cheerios.</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com4tag:blogger.com,1999:blog-4672408183466601028.post-42818327089141704762011-01-28T00:20:00.001-08:002011-01-28T00:20:49.540-08:00re-Starting<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMc3shW5VltIycodStkPQKdBA1c920ZZr83LyqprdifICEJwojlK0XY96zR7gahyOBQJLF4azNCIljNo2z91zFDltjy7qfve8111GuD-f3T0no91Po0_fg5g1myqDz2gn9TVPPo_XY9h4/s1600-h/IMG_0042%5B2%5D.jpg"><img title="IMG_0042" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="404" alt="IMG_0042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyOZjFWeWIIkN7fhyphenhyphenhjauHqRiG9lmxxHZ0Q0gr46QGi8QJeczoQFGWeC0mXrruAh8s_shN3eTTl1WQGihQh3NaBPohdg9CHr_VlDR7Sewbvi_EVuefZYQ1ItTsESP-ageLnI-H6u-1u4/?imgmax=800" width="404" border="0"></a></p> <p>I have been bad! </p> <p>My apologies being being un-disciplined, uninspired and being missing in for the past months. There is a long list of belated festive greetings and interesting food and places that I have ventured yet to be featured. And to feel even worse, I still get visitors stopping by and read the old posts and hoping for new posts. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVE18wW7cFBzoing5yBIkLyWKTZv1UclCI4PB_kHMBJjOQPzYqah6iUqmL8HpvdmdV2-5KkRCo9Ulu4WJrYqQqu7xOPZ1SDqmudGwXohzCOFrht3trKHKGcVepNrAHVpfCVXK0BXAVsw/s1600-h/IMG_0043%5B2%5D.jpg"><img title="IMG_0043" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="404" alt="IMG_0043" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAMFQ4Ap0RoGA_YV4hMSQ0xV4uYUm0jNKpfSH-cL8bsEZRsME-JPg5vUtaDw5dkRCLQTGbmJ2KYDWNHq_0KmelSSeo5M4XuTizT5vjbYD3yi8YO7rJpyC2Z1oL4aO5XWVcQ-h7gL0y0c/?imgmax=800" width="404" border="0"></a> </p> <p>Chaokar Smokes would be a two years soon, since I started in Feb 2009. </p> <p>2010, is a great year. And for 2011, I am going to adhere to how things started. *Fingers crossed</p> <p><img title="IMG_0045" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="404" alt="IMG_0045" src="http://lh4.ggpht.com/_1Utn0jUlPSo/TUJ8WRYc6xI/AAAAAAAAALM/3vZtckv3aOg/IMG_0045_thumb.jpg?imgmax=800" width="404" border="0"></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com3tag:blogger.com,1999:blog-4672408183466601028.post-6209642135729873532010-11-12T19:24:00.001-08:002010-11-12T19:24:46.278-08:00The Perak invasion #1: Anson Food Company<p>Everyone have this spot for homey hearty meals. Most of the times, they are simple food prepared at home with lots of love, passion and usually for the longing return. <p>Back then when I come back from the morning school, I always wonder what mom is cooking. And I could instantly tell through the lovely smell while walking up the stairs. Opening the blue plastic-net-like cover would reveal what I smell and initiate the hungry nerve reactions. <p>Similarly now whenever I ‘balik kampung’, it is the hearty nostalgic meals and lots of ‘makan’ session (and family of course) that is meaningful the long driving distance. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qYMJaaJKtWn_wrnb1bBUjHc72UdMvIPjzoyqKSKMjBIQJ7xSfByKi7KzEyCxD9v03lILX8iT40zTRZROeivvH71QGd0bXZqS5kpHzz_89rkstLo7WdZpurj-pXyOIK19u8FoRLb7N7A/s1600-h/IMG_84171%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_84171" border="0" alt="IMG_84171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jb-g83-79mL3iMFmm01zUWkCUx_TrkOkNf6FR7Q2XNEL87hWNG3lKSQBZNCZD9ADZ4gQ87otPrTrS1CDMwl94mtKVO_e5K-w2Mh8ZdmZCOb-MKMRuR5c22bAXYSq67gQ6Yfc8ECLLDc/?imgmax=800" width="404" height="270"></a> <p>Jenifer invited the few of us to sample her hearty ventures, in Section 17. Known as Anson Food Company, it is also under the same management of the nearby Food Foundry. To get as homey as it could, Jenifer is from Teluk Intan (Anson) also the chef hails from the same town too. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWwZgIQebKeGVQKVIVkk6WonapIV8-R4pW9I-jEbs_TRvKCCvin9N5j3bHmApDftfpfXQFd60wZzPVMDHBOo4LKaePM8CtGX_gAxIawzy28rjoJFgOUjZEfjDBvYXkAVGBeDxt72jQgo/s1600-h/IMG_83561%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83561" border="0" alt="IMG_83561" src="http://lh3.ggpht.com/_1Utn0jUlPSo/TN4EwF8EBuI/AAAAAAAAAJ0/AByKQhDD5yA/IMG_83561_thumb.jpg?imgmax=800" width="404" height="604"></a> <p>Nyonya acar (RM 7) is a good way to start with its tangy and spicy flavors; tossed with chili sauce, crushed peanuts and topped with toasted sesame seeds. The ‘bakkien’ (RM 8) which translates as pork rolls is a common dish during festive seasons is the next dish. You get seasoned pork with minced pairing vegetables all wrapped up in a bean curd skin and fried to golden crisp. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpFui0RoaMYm8RLqOFgbaW06xEJarmftF-pLHbrLx5Nv9sgvxNLrtUld2jnZMgbuYQ0K6JdSDd6oUW_4WzkNBUr_Jwuhj_JTrnVjthwGxWlvDQiSI_xL5eZN_erdGDBkJqNcugCm1_Ag/s1600-h/IMG_83551%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83551" border="0" alt="IMG_83551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFFNllQOws4_Dy_a5Sdzx42rryp0mKmrqTfA88iGF_4JrOp2S5jxYFJwWNNCqMR89nax7U9BMhGaK8TBTWrEpcrVZNMst4kocTaZP4ontO-FRtTpAJDoGWH0X02RU8P2AN2coghp1mj8/?imgmax=800" width="404" height="604"></a> <p>There is the aromatic crispy duck (RM 25) which is pretty much interactive food. You get to wrap together in their home made popia skin with minced roast duck with cucumber, spring onions and sweet sauce. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V-LqZuWGeVKMg0R4Gd-FJMdy5Pk1xto6Rt6ODJDj2-04Z2iaEqoM7cPvPOafpuT13tfCGGOavb0xqO5iV8r9v9GUmwOdJOMKzDwg0oiNXk6IZzNnM5pUwIxZDeBjvjOD5F3FNXOZo4o/s1600-h/IMG_83721%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83721" border="0" alt="IMG_83721" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-ud8MCF6yDJOToScGcv8s6cSOU64DvZw-7XlVSDLyD3dNV6CHJU6uLsheZxO0BgWEboDoHEvrAMoPZfWUb6xW8bMM8MH72yBftndvpkgH0F6FShjAT7LqLDEVJnyLggrgNsKwCEWvqI/?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5ZLaNBbInIqj5CcZ9WQVqdTa2z32N7nsweREH_inPVZvl25_hK45wPQRRMMc8xtny-XxupgfHGNpFXH_fnjlzQ7RqoUWfWgvOKP8_QoyFAoOc1Lw8t_1JdqcDRxuu8IdL4LgVTRC_xI/s1600-h/IMG_83731%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83731" border="0" alt="IMG_83731" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoL6c_Kgj9vn024CkElZKRaYyREmQL4qME_73RGROuSucjLm8N-AF8QjVprjSg2b1J69YvO-dLbnmfZCk9HQaWX0vgbHNHzLrNJehj0Hq7yKya9LNvhCVCd7b3z3hrYoe1RVxCiu3w8lI/?imgmax=800" width="404" height="604"></a> <p>More appetizers coming in with the sesame prawn toast (RM 6). A simple white bread covered with sesame seeds with prawn fillings. This is new for me, and I immediately love the aroma from the sesame seeds. There is this crunchy bite with the sweet prawn filling which would make this dish great for an all day snacks. While we’re almost full with the appetizers, the mains are served, we’ve got steamed pork with salted fish (RM 18), sweet sour pork (RM 19), stir fry vegetable (RM 11), Hakka pork belly with yam (RM 26), curry chicken (RM 19), steamed fish with Anson sauce (RM market price), Anson braised duck (RM 26) and Assam Seafood (RM 30). This is one heavy lunch!!! <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjlvQmwvyYynVXHUBjlGcB5euAV27C4Jz2KGiFKItk00wdrfJPhb_LJ20WDsdyNaffp9eIuUA9wWspd3VcSmimow0TLQaCtHkNcbnsiGtGxiGC0yMEUcQE1piuEjOq-WijKwXeCSID3s/s1600-h/IMG_83651%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83651" border="0" alt="IMG_83651" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuH0FlXN5QTv6Gj3_Vm15g4gIY_kmtVVlC89MhL4XyOxJIIkCwZPOlakGBEBZk9SoVEVBrLpRN2YMJAn7yl4JoFh5RhjMQR698767FodR96whfDZ1MddTlKDpTA8WCT6wY3sHeVg06CJo/?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjFJ2E_GEceV5PinrV_KiuAb9MMUVoIKsQVlTw_XRvr5C0d5OyoMOWW0ueMW0SA6mK_3_bY0dSnhIJgsAuj_qKWMVI5Lfh4IfdXQwLo2u31sjo3PIqQ8BVSU2uMhOhYnUPZggEU05Rzo/s1600-h/IMG_83771%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83771" border="0" alt="IMG_83771" src="http://lh6.ggpht.com/_1Utn0jUlPSo/TN4E6YcONQI/AAAAAAAAAKg/AbL6piPglfw/IMG_83771_thumb.jpg?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbNyH-z8-AfLU68H7umldZin6GT72hyw5o12VCBZWjPspTXEsYEEOdS2z-qm4rNDVM89PI7awtSrhMD84djbaDiCyFB5pVLSbLRCvPlMyevj2OtgNiy94rr1mARruahET0aM7tsqHR_k/s1600-h/IMG_83921%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_83921" border="0" alt="IMG_83921" src="http://lh3.ggpht.com/_1Utn0jUlPSo/TN4E8qwWUUI/AAAAAAAAAKo/XlvhcCMdmZE/IMG_83921_thumb.jpg?imgmax=800" width="404" height="604"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvzHeQ05Z31nX_49tUK7oF6wILOWGNeq_p1Zj-HpDzMbLO27TfoFDD05kQvlaF4OrD5TVUvrTbVwNiRfXYdsKjqZmWA09K9j_vUs4l25qgQqn-3a7MM2xkujaW13HFqtkGQ1TbwyLf0E/s1600-h/IMG_84031%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_84031" border="0" alt="IMG_84031" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOr_kvb2TPK2-qV004yVEDsBSHzL9h8BQBJ9zA3HIkJQCDhCslpRIl7xRGneeKJ_40bByS2TbaGooIZAv7VIeSK3rUTeCuoKlZR64CjhXV6a4RWEOfneIKkYio_QBJL5RnRvxsA81R_w/?imgmax=800" width="404" height="604"></a> <p>Overall I like the appetizer choices and the pork dishes. To sum up, Anson Food Company is inspired by memories of a childhood filled with good food. Their menu comprises home-style Chinese dishes, with Nyonya influences. They currently serve lunch every Tuesdays to Sunday. <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><strong><u>Anson Food Company</u></strong><br>619, Jalan 17/10<br>46400 Petaling Jaya <p>Tel : 03- 7955 2336</p> <p> <iframe height="350" marginheight="0" src="http://maps.google.com.my/maps?f=q&source=s_q&hl=en&geocode=&q=619,+Jalan+17%2F10,+Petaling+Jaya&sll=3.122165,101.637214&sspn=0.003085,0.005354&ie=UTF8&hq=&hnear=619+Jalan+17%2F10,+Seksyen+17,+46400+Petaling+Jaya,+Selangor&ll=3.122271,101.635292&spn=0.001543,0.002677&z=14&output=embed" frameborder="0" width="425" marginwidth="0" scrolling="no"></iframe><br><small><a style="text-align: left; color: #0000ff" href="http://maps.google.com.my/maps?f=q&source=embed&hl=en&geocode=&q=619,+Jalan+17%2F10,+Petaling+Jaya&sll=3.122165,101.637214&sspn=0.003085,0.005354&ie=UTF8&hq=&hnear=619+Jalan+17%2F10,+Seksyen+17,+46400+Petaling+Jaya,+Selangor&ll=3.122271,101.635292&spn=0.001543,0.002677&z=14">View Larger Map</a></small></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com8tag:blogger.com,1999:blog-4672408183466601028.post-47827455528252051102010-10-26T09:36:00.001-07:002010-10-26T10:09:57.497-07:00On Blending<p>I’ve always wanted to get a blender but never seem to found the one I liked. Well, I do have a food processor, but I wouldn’t want to mix the usage as most of my cooking tend to use strong herbs and ingredients. And a random field work last Friday around Shah Alam, found me a blender. A blender with a bloody good deal.</p> <p>Supposedly working, we then happen to be in the compounds of the renowned home appliances warehouse sales, where it’s up to 80% off the usual retail price. Instantly a colleague of mine got herself hooked to the ‘cult’ (apple-<em>lah</em>) accessories and I was browsing around aimlessly. And little did I know, I am standing at this special ‘Happy Hour’ section.</p> <p>Out of no where, a pallet of mixed home appliances were park right in front of me. I reached out for the blender, and there was this tornado of people pushing me left, right, centre and out of the radius. Apparently the ‘Happy Hour’ section is where random selections is being sold at a even cheaper price. Discounts plus more discounts.</p> <p>I hugged my blender. Tightly. And I should have hugged that bloody deep fryer too. Or that LED TV. Or that Micro Hi-Fi. But seriously RM39 for a blender that is retailing for RM129.90, I am happy! </p> <p><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1IBsQqa_WCs9JCsmbhwRbyIWMxLRcV5o0OX0Vzz65UbKIWCENxb-meUfmN_alJlYv96EcxM6WNT6Rj_ovOplujqMbS2YUy0ZCOLrKqNqLyEq1V-SB6Zew7h07V765m7L8lLm8kc90_I/s1600-h/IMG_86771%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_86771" border="0" alt="IMG_86771" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVzhHJsVQ3h7Pkp5jSmeoMw7xt_sZhW7mwc1eu382ugiBZyckslWMUBWMDtTeWa4IQEVahj_QuTQw7evXG7zoLNJdjiSMF2jKfhQv4sSX9a_xbypGF9uLeqZYRi9NSdiPdux18lR1oBc/?imgmax=800" width="404" height="604"></a></em></p> <p>Since then, I have been blending up concoctions I could think of, and be merry with it. Banana + milk on Saturday, Banana + orange juice + evaporated milk on Sunday and I have been reading about Aguas frescas too. </p> <p><i>Wikipedia:<strong> Aguas frescas</strong></i> (<a href="http://en.wikipedia.org/wiki/Spanish_language">Spanish</a> for "fresh (cold) waters") are a combination of either <a href="http://en.wikipedia.org/wiki/Fruits">fruits</a>, <a href="http://en.wikipedia.org/wiki/Cereal">cereals</a>, or <a href="http://en.wikipedia.org/wiki/Seeds">seeds</a> with <a href="http://en.wikipedia.org/wiki/Sugar">sugar</a> and <a href="http://en.wikipedia.org/wiki/Water">water</a>, blended to make a beverage.</p> <p><em></em> </p> <p><strong><u>Aguas Frescas: Termerry</u></strong> = (wa<u>terme</u>lon + strawbe<u>rry</u>)</p> <p>So for Tuesday’s blend I have a combination of any preferred amount of: orange juice + watermelon + strawberries + ice</p> <p><u>Method:</u> Blend everything and served chilled. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpeQWs04Q2p2c2fnzPzLXD85NEtpcAzlcbNabbDJThY8Ki446JbdmJHydVS4yvtbmXqHh2f5GRGSdGmFeIK9DPTgKFZ6d2AyuWFsPhBt0nbY29tEBa6_bjSF-Ew0Y1RB-Nirz6G_HSAc/s1600-h/IMG_86761%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_86761" border="0" alt="IMG_86761" src="http://lh5.ggpht.com/_1Utn0jUlPSo/TMcDcqxXyqI/AAAAAAAAAJk/9PGBiTCZd0U/IMG_86761_thumb.jpg?imgmax=800" width="404" height="604"></a> </p> <p></p> <p></p> <p></p> <p></p> <p>Perfect for the hot weather.</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com12tag:blogger.com,1999:blog-4672408183466601028.post-7711633377025947322010-10-24T10:06:00.001-07:002010-10-24T19:46:00.851-07:00Curry crab + prawn<p>And over a wedding dinner, an ex colleague whom I’ve not seen for months said, so you don’t update anymore? It’s straight forward statement and yeah, I was being lazy and I blame the recent hot weather and the spoilt air conditioner which only I got it fixed yesterday. It’s just sweltering hot recently and I couldn’t blog. (I am attempting tactical excuses here! LOL.)</p> <p>And so, I was at this sales conference recently, and seated among the seniors during lunch time. Now to have meals with senior management, one must hold back, somehow eat lesser and laugh gracefully. But the good curry I had keep appearing in my mind during the second half of the full day conference. The hotel serve this good blue crab curry!</p> <p>I love crabs and knowingly I would mess up my white shirt, I had to take a small piece of it. Freaking small piece. So on the drive back, I decided to make dinner and it’s going to be the crab curry I had earlier. </p> <p><strong><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis59s22uD-8GBHTRwM7bZpZxrEPM7QhWThbVFE8CehSMVNPqMFLHg0af3886bbSae2oNKgXs6-6nPFZMorMJWaP8TYABbCMl0pU71RrJI6Ds_AIMq5cAyMDP4j_FrmbH0Dw4wSGWQElrs/s1600-h/IMG_8517%5B2%5D.jpg"><img title="IMG_8517" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="604" alt="IMG_8517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT8wUoUPT9RHT4SwOYfwO4V3q1qxSF7hKq2RxUgcBp_MVvJT_Df0yK8Ak5O0TFSKQZyhQa_OhmMjX-UTPZTlPHz4IMwGWvHEmaPtcLqGXLTxxmgDWKFXzONxOXCg0DtMNAqXV78Wvdig/?imgmax=800" width="404" border="0"></a> </u></strong> <p><strong><u>Curry crab + prawns</u></strong> <p>2 blue crabs <p>200gm prawns <p>2 medium sized eggplants <p>2 onions <p>Pounded paste of 2cm ginger + 3 cloves of garlic + 1cm turmeric + 1 <i>buah keras</i> + a few white peppers <p>1 bruised lemon grass <p>Thick curry paste (5 tablespoon of Adabi crab/prawn curry powder + 2 tablespoon of <em>cili boh + </em>enough water for a thick paste) </p> <p>100ml of evaporated milk</p> <p> </p> <p>Heat up wok with oil and sauté the pounded paste till aromatic. Add in the lemon grass and a teaspoon of mix spices (cumin + mustard seeds + 2pc of cloves). Then add in the onions and the curry paste. There’s this change of colour you can easily spot when making curry, it turn darker and that is the time to add in the protein. Once it come to boil, lower the heat and add in some water and the evaporated milk. Then put in the eggplants and let it simmer. Salt and pepper to taste.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruMxkBjAq9kVH3I0YmBnD-mt5J02XWs90mw9HZ0TebX1WbDzwj0KvMoPQlLxOFDm9Ix4Ha8llQ3vL5nLsSHl4kleUXQSoy3CYvzbTik7EsRjJLUgEN8Z1enr36MstSURZnPe65fm0Sho/s1600-h/IMG_85131%5B2%5D.jpg"><img title="IMG_85131" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="604" alt="IMG_85131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4TVWczq7pCLC5PlTXHp-e2Pasq7KwZwn-TZHdZ2BWcxH_KlKxmuL8nQSx8-fUnZ4LnuutpFCvgEdlzcax1jVVa3jqcTu5i-PFjC-V1WWVH7v05B3MJQDalEwqr_kc6gIjORQMdP_6UE/?imgmax=800" width="404" border="0"></a> </p> <p>Blue crabs make great seafood stock and adding prawns make it even better. The curry spot this a sweet hint and creamy gravy from the evaporated milk. I didn’t bother making another dish to go with it so there is just white rice and curry. </p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7tag:blogger.com,1999:blog-4672408183466601028.post-81686197905180975492010-09-13T07:53:00.001-07:002010-09-26T17:54:43.008-07:00Long Weekend<p>And so with the Hari Raya holidays making it a long weekend, my parents make their way to visit me, and went for their shopping spree as well. Coming over to the Klang Valley during <em>Hari Raya</em> holidays seems like a yearly affair since they always like the city without its usual bustling crowd and traffic. And when they are in town for visits, I get goodies. <em>Kampung</em> goodies. <p>So mum brought me two chickens and a basketful of <em>dokong</em>. <p>Knowing how I like things certain way, mum get the chicken cleaned, chopped up and froze in containers. All sealed in a polystyrene box all the way from Kelantan. And unlike the usual chicken you get from the supermarket, I know mum has definitely chose the best and the freshest of all. <p>Fresh ingredients make a huge difference even with the simplest way of cooking it. So I thaw the chicken, and prepared a simple sauce for steaming. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINnPC6kSxaWTlyJfSXGSqEQ5jes8vFMOwXrEMwE4j3jD9gAwS7hC94jMJCiUYTBgL7KonsJ3yh127U59ynXbMHyrWq8YxJ9DweB2dqPMpEKWAiC9T5dgWWwvvg-Q2aQgi0ZBdX009Y9w/s1600-h/IMG_82071%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_82071" border="0" alt="IMG_82071" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9_UHJ1TllWsM8oqvO-tMmu0yCg3ADCWPi4RTnd2jNjhUpqL_V6y-PQfB73F1LZFrvRBbkpI7cFPnYjJuYXU4-b7HwVk5EfCUvQfjemaGbOmi53oo5g8Z_fBGMDUzdQ0C-KT6w2tP0rg/?imgmax=800" width="404" height="604"></a> <p><b><u>Steamed Chicken with <em>dong quai</em></u></b></p> <p>1 chicken (cut and cleaned) <p>3 slices of <i>dong guai</i> (adjust to your preference, more if you like it more ‘herby’) <p>Sauce mix (a tablespoon of soy sauce, a dash of black pepper, a dash of sesame oil, a tablespoon of <em>Shaoxing</em> wine and two to three tablespoon of water) <p>A few slices of ginger <p>A teeny bit of garlic (a clove, chopped up) <p>The garlic and ginger on the base of a heat proof place, then arrange the chicken on it. Pour the sauce mix over and slot in the <i>dong guai</i> slices evenly. Steamed for about 20 minutes or till the chicken is tender. <p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKav5B8c4R7zV-78X7Wjp-CGOPxVdYNoC9DEpZECkmN9zV0eh7qt5tMw_QlNYEFyINICVmaUNuhoWb4-BkhWVkXnl7fcuAr2OsIGg8IrtdO6_IFlB9fnG4ty6R-cgilVjAsYvODG_eOg/s1600-h/IMG_82161%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_82161" border="0" alt="IMG_82161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEWIrflmoMlLeDZdyWq6VdlrFq2JiU5wulzPXGddnWYcJ-wz5r3lpXCN2_-TAgAKCEYzxZWZ77-kGdoTtNBDHuSBRSuSZOb42FDoDDwLUd3yqHiTALeT6MSUZ8gjJrY3DnXX9Ws1J_y0/?imgmax=800" width="404" height="604"></a> </p> <p>And like all meals, balanced it with vegetables. </p> <p>I call this, </p> <p><b><u></u></b> <p><b><u>Cabbage crunchies</u></b> <p>200gms of cabbage, sliced <p>100gms of carrots, sliced <p>A handful of wood ear fungus, sliced <p>A teaspoon of dried shrimps <p>A teaspoon of chopped garlic <p>A few slices of ginger <p>In a hot wok, fry the ginger, and the dried shrimps with a mix of sesame and cooking oil. Add in the garlic and fry ‘em till it's sweet smelling. Then add in carrots and the wood ear fungus. Add in teaspoon oyster sauce, then put in the cabbage. Stir fry till its soft, then add in a dash of soy sauce, <i>nampla</i> and pepper. Plate it. <p><b></b> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BK1cAQAahKSnbuc2L2Qoa6gh3hoGAmkhzoJKIvp90T4OA9bgkSp7SeVT8QjVD6zd8jVE7EyekUF2tGUvX2uq3zmv2HtefGxDmiMNfKEx6xzYB6dYUJW1jcIxjlpNF-OYRxQqRhqpIPA/s1600-h/IMG_82201%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_82201" border="0" alt="IMG_82201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhIfiHHZcZrzd1dqwHHhbtAexdqEJc0iYyuy0Lf3ueWms_uR7A2RFQ8mKu1T54DySZuEVeyr4E0RezikR6AI6NsqEGfoaPd5VCtFBbA6n3JgukHFvTwXURiVqpDH-kiTHN1aPQ08OqnM/?imgmax=800" width="404" height="604"></a> </p> <p>A simple dinner with awesome <em>kampung</em> goodness. Yumz.</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com11tag:blogger.com,1999:blog-4672408183466601028.post-91553231618228907272010-09-09T18:24:00.001-07:002010-09-26T18:06:00.856-07:00Buka Puasa charity dinner<p>Not something that I would usually post up but I joined <a href="http://alilfatmonkey.blogspot.com/">monkey</a> & “fairy God mother” at a recent buka puasa dinner, hosted by the Empire Shopping Gallery. With 25 orphans from the Rumah Amal Kasih Bestari, this is the first social responsibility effort by the Empire Shopping Gallery which opened just a few months ago in Subang. It has shone as a one-stop neighbourhood mall that provides for all the needs of the surrounding area, in fashion, food, fitness, beauty, leisure and education.</p> <p>So without further adieu, I help myself with Kelantanese food by Belanga. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgPs0cVzUz8wRO3II-ocu77WdIOOxE0yQmAl-A8G85LrhLFuwtceSl35tm67KQPuHWEL02PKvWiAuSMKU9ICanvhyphenhyphenIJLYdUSOlsfI5fYtc5e_lmi_4QwNR6wJZ3Ob9a-vMm9yH_qBHWc/s1600-h/col11%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="col11" border="0" alt="col11" src="http://lh4.ggpht.com/_1Utn0jUlPSo/TImIrrKcoqI/AAAAAAAAAIU/VGzQ5OF3qHA/col11_thumb.jpg?imgmax=800" width="404" height="404"></a></p> <p>A simple and tasty East Cost delights, there’s Rendang Daging, Ikan Tongkol Masak Lemak, and Nasi Dagang. There is something about buka puasa <em>‘ramai – ramai’</em> , where everyone sits together and wait till the time to break fast. And especially for the children, a tinge of excitement and shyness didn’t deter them from having fun.</p> <p><a href="http://lh4.ggpht.com/_1Utn0jUlPSo/TImIsjUIaAI/AAAAAAAAAIY/4mWub_Aep5w/s1600-h/col21%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="col21" border="0" alt="col21" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr3T7UGcnQx938SA_pjhqEu_Pjf3oT5tTQaNAkT1gJNTjDhDsw9Cs9BHFQDVYClTsATdxfbTxhXf7fPgPW-BEkmyCUvFSPEvwUsL80w3Kera7eNLcTGjFwnF0SnpiwVpd5Vw_ku6gd0Q/?imgmax=800" width="404" height="404"></a></p> <p>It was time for giving, in the big-hearted spirit of Raya. The Empire Shopping Gallery management had RM10,000 to present to Rumah Amal Bestari which is located in Kampung Melayu Subang. Ustaz Johari B. Maksom, who runs the home, accepted the cheque from Danny J.Y. Cheah, group executive director of Mammoth Empire Holdings, Yap Chiew Lee, director of Mammoth Empire Project Management Sdn Bhd and May Woo, general manager of Empire Shopping Gallery. <p><a href="http://lh4.ggpht.com/_1Utn0jUlPSo/TImIxN3-nAI/AAAAAAAAAIg/Uc9WnlhvzmA/s1600-h/IMG_82001%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_82001" border="0" alt="IMG_82001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKszulWAK4kKI9Mo8WfjoxTFTksXFfSEmjjJk5gUTbrS4WMf0r0eB3ZuppsUv6ub9mAgUxG6F8q_q3kM8Tdp-Pu2hictVHF1IFoj6cvR5Kfiwwu-_BCC1RUICzJBF0B1qqtFRsmenqoE/?imgmax=800" width="404" height="270"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUSdai37NbLjznowuVtPzVh_ApJD-VzP7sDysxAEovlGAgF9P3TUdzTgv6zMcMGC8iPwm2Y0ztWRl8LT6JpjFpIvXy6MSLJ3Si2z5pB03LilUv0QKQeWWJcbKQlgh7jpLMesBs_A7S0w/s1600-h/IMG_82051%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_82051" border="0" alt="IMG_82051" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFogGqfVyx-zT3J3ZS3i3FVZOkDeUThvW_NoQYSvt3IR9KG8ZwcJMyTNDhhTXLsa74tXNwv0sIWrXMCoeSILVisWVJInb6SloXAfn3HcwFqi3GOIqIPzg2ASLz3TNbdFa8lDjq8TDYbv0/?imgmax=800" width="404" height="270"></a></p> <p>Selamat Hari Raya !!</p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com3tag:blogger.com,1999:blog-4672408183466601028.post-62747523655097309152010-08-28T00:47:00.001-07:002010-09-27T01:42:29.334-07:00Ramadan Bazaar, Kg. Sg. Penchala<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixA-ipsNotOsLB2Q1GMy3mm2lzpfUUI1p8ln8jDnW8dhUCM1-C_2_ZBs-N09ZPbHCI5-TkU1mlu9kf7n1lM_hqOOOmRSFWkGiUEt_e7t1VYb566QjuUx3JurQn21oZtPBQp_aYfVplTvQ/s1600-h/IMG_76901%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_76901" border="0" alt="IMG_76901" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VZJ8k49icLJ-XvWKrE9uGdEybRFUQF0Ilzzy41UE7ZLHauwpE7bs3Q1HmyWUCnJySenwL8WaU50OWnctI00KvO3JbAUZE8Xu9z72lC6J-9iRu3b2pj6Ebq132RT_NW7tCi-2nqkBBXg/?imgmax=800" width="404" height="604"></a> <p>During Ramadan, food bazaars sprouts out in every corner, campaigning like the Malaysia Mega Sale. Whether you’re fasting or not, streams of hungry people would double park, pushing their way, just to check out the mishmash of Malaysian food. So, despite the sweltering heat of a hot Saturday afternoon, I make my way to <em>Kampung Sg. Penchala</em> to let myself willingly ‘seduced’ by the abundance of food medley. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7cv8rzsjvn-URR4aop1dbqXjw745AOujrMPz6jS76UXuO9av2_cfbfggyMCUbuEj5IHE6UxzKE1Ufoezi3exN-NABa68vZclxAlX_jUmOI6nW_zPC-jLxcgfnGeFeMxCNRsTMBQqzyo/s1600-h/IMG_76881%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_76881" border="0" alt="IMG_76881" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEBvAXgwFWlU6XFyST5yejf9_0qgABwCWz9wnPx1ujsK0JyyWK-am4tQh6FE-z8u8OwI_qOhxS0QzMAMM-Hx2Mgx4fDnHum-RDfV2ys2par8AQrXeZWLclOxTgKtitRJUOj71xhmKL2k/?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NBBMQAZ4LOdIq7cdt_9NcZqOWXOMMO8ANBpLqV-QPDhIuClKnPCG8WP_boZrJPKj0iGzi7uzt4earHc0gQhps3SDx8kU6s-LOdG9eYi9xrS888mGuzrz9QB8px0jY5ehG08B_bQSKxQ/s1600-h/IMG_76851%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_76851" border="0" alt="IMG_76851" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76DKD4DFswu4T_u0lc8cXaQgeOTZhO8TkxpJeOvrG8eBdZxmUrp4bQEW3qOoZpYKU9ADOPASr2MH-9oEwAAkq7zPRjKQeXF2U_L_iWeXSPv2EeAA0WvlVwPgThBH61BW6aPPS0yAaWzE/?imgmax=800" width="404" height="604"></a> <p>Swaggering around with joy with hungry ‘eyes’, the folks in the bazaar greets with excitement and inviting note for me to photograph them. Well, much to my knowledge there were journalists earlier there that goes around snapping away for Sunday write ups. That is why there’s flair of volunteering poses for me to photograph their food and stalls. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oL_5mmwEbScg044p1MxzplTwErJQlj2j6YNi1SupblU3U8QPhJuc8h985PwY4j-4r_5SY9PZ39EtmRwq-vU4SYxG7lIc5EDqrEiw-Uap8mncKB8ot12ZtRRLRcdCEQ6VFdzcDBAjbLI/s1600-h/IMG_77051%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_77051" border="0" alt="IMG_77051" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAMFDbKUEaK9zIvihiEVYXD-HKuiDW0ka-4DH-JlJzEBmZLw8UdiddjBnIjQxTqsFN2DznQAEdoO2-iwykBiFufZeV6hjeuYicbCKDBIWbddC-560Q-M960xJhWFtM3gBZNns-wyBMks/?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrcaWTbviFKaEHcgvI6aal_w09AtbY6xoS_vuTNHOacbpe-2OJjDA5KAGckbFN1AP6aksrNpy1bg7WBHg8yKBZ1vkGz-hxvwJmcgRawOuMCL2wbqrkbvYaQZl5iy8f0ZMvIUAzpP0JoU/s1600-h/IMG_77331%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_77331" border="0" alt="IMG_77331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wyXMAc0hjQbLaqI-8vhOZQk6kVmwPjNMaWCw7YbyQ4qfGdIQ3ttQz_E_HkUT4PmyKOuVD77etMXC58pQvt_5odviM2mMyZKIdXnz-u84OvAnEyV5-9WhRObuxRuhNzkKRaQDcavcrOI/?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsR7iPJ_j1IVTOxbTMtf4GQ0NnC0vXqtQ6F1N2tu3HUgjDVOKa3AFF-MqgiyWjsDZts6bbjFei0ys81Qy_d4k9P8fHwuMn3UQ6bm1cqc6GNo_6v-LzZdtw_l_qnpLmblHiLO7DraewnPI/s1600-h/IMG_76941%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_76941" border="0" alt="IMG_76941" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMvOZrFRaiCw_lWjB9EDCAQGfucRefPYs-Cs0XIgg-TdWbGKB4D0O1AA4Tlmt3a7CKHC6Ji1Z-8GYWHDf-GZTrfWe4pRqErd1mShnw_3ZDHoaDntzfwVPQv7L5ufAOtnJ-DUcwTtNe14/?imgmax=800" width="404" height="604"></a> <p><a href="http://lh6.ggpht.com/_1Utn0jUlPSo/THi-3XpcdSI/AAAAAAAAAHo/pD2z4NZkKo0/s1600-h/IMG_77561%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_77561" border="0" alt="IMG_77561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3iOeLhOMnrbEeysGguWLQUdast_eY0yXJfmlpfUhRkvOv_txwU3NIFeZZ2Kjk8Oy1wA78HGOY9jF4PoRwFlay9lA56_KCWE0Ziifsa3eCBt80XnxBLE4vlpNrI8hG0kA_l_xXOca_kI/?imgmax=800" width="404" height="604"></a> <p>While snapping away and like all impulse purchases, I bought too much than what I could handle. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhD81hd-cyJjsfxL53cWJnPaX14yGQW4eTt39DF-DBDkEETsjdO4HPtzW2X2xTI-rvpPJKFy_czVFLN3WTD9gWeVI9x657PWXp3TOhpX3gnOgIkYk14s_f6wYtLLWYVHjoKuSO776dT0/s1600-h/IMG_77711%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_77711" border="0" alt="IMG_77711" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1AWW9MENXtm5gYYsRZc2LCNyDYIXJ2ZlANPoYXBgEvGChyFuuCUMKewyZkpxbqISq7BrXcWv8J_SixkyHanIcsPdYm57a4OixoYMWmzMGGDSqvYslSq94Ykulch3iqIAg_RSpxGECzk/?imgmax=800" width="404" height="604"></a> <p><a href="http://lh3.ggpht.com/_1Utn0jUlPSo/THi-8S9RbfI/AAAAAAAAAH4/WC1yohP4kBo/s1600-h/IMG_77931%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_77931" border="0" alt="IMG_77931" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Rdmv6FeOmUx-O7KGdVodUTwUjl56cu73nUyW_6KjvssZuoTQZM6ntR5RY8kY_1BzIUafryYXtEiLQO55O0FCGPIG8WkVyeXFoBrL5C0v5s2v6YC01I9s37lzWm41hMDfpMnclQS9wIY/?imgmax=800" width="404" height="604"></a> </p> <p>And. Stuff. Myself. </p> <p>I feel like a thanksgiving turkey. <p>BURP. <p>Now, which Ramadan bazaar should I go next …. Decisions, decisions. Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7tag:blogger.com,1999:blog-4672408183466601028.post-61990200830339108182010-08-23T18:36:00.001-07:002010-09-26T17:56:12.957-07:00Buka Puasa, Rama V<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Tu_bPNzs6c86dIToy_hT6jmyEzJjoIHtYEn0n2bcUucM0Xfm6pvJ-3risQbQsZjmff63wB5NtA7YlXNazmbspJKMO5QVCnBhqbqcAcj67kM4JnPA2Jbiga67-hZGVwIXLvrV3iyd_c/s1600-h/int2%5B11%5D.jpg"><img title="int2" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="int2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CgU2ceG9SAS1XtiksGPngy4NMa9TYiHFG0W769FpUs8i9rKvdhSxgrGTCNXjmDXVB-2W1Eei7kT0M2RQrf2x7WYvLGFDh1m17vYOZ5pY38O6x8e9YZS_hIkO2vaS5aEL8BQAWvAEMyg/?imgmax=800" width="404" border="0"></a> </p> <p>Put together a group of people with good food, comfortable ambience, flows of wine and it will soon filled with laughter and a heck of a good time. It is hard to stay composed despite being in this fine Thai cuisine restaurant. The buffet line, the ooohs and aaahs, the jokes are hard to miss. Over heard during dinner;</p> <p>Is the oyster half in, or half out?! <strong><Intelligent quote of the day></strong> <p>Suck the oysters! <strong><Authoritative></strong> <p>In Thai, bitter gourds are called “<i>Fakiu” <strong><S</strong></i><strong>uggestive quote></strong> <p>Hey! I wanna touch Meens’ pad pad ! <strong><Feline curiosity></strong> <p>Why are you vandalizing my table?! <strong><Caught RED HANDED></strong> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaAaQrJ4fNydbOGFbmiVM0WbwIM5fsZOhe0CgpPFU2aJnydF0kUszpVj8BpgfZWnqdWuzty8amyiifv-57o6v__J9nsnMGq9yAK-YDSzOaBvCNYYAFUa193EjwGJEvMbD5v-TUhc4eXA/s1600-h/interior%5B2%5D.jpg"><img title="interior" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="interior" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyiaB0MPr-eUwAdzrLoM6RfcyXPQH2FVOYvOGiqj9lTSmx2RRSgDWMs97gjAtIR-_TOADL4EfVB94emTCjOcOzN9jz-Pri00oqYvlV_8qdA0yjdoV2yyD9d-DhWrScsgq0wAa2Z1j3r8/?imgmax=800" width="404" border="0"></a> <p>How to stay composed and eat properly<i>lah.</i> <p>And over the buffet line, we’re being spoilt with varieties of (take a deep breath): <p> <p><u><strong>Appetizers</strong></u> <p>Chả Giò (Spring Roll) <p>Tod Mun Pla Krai (Fish Cake) <p>Chor Ladda (Flower shaped dumplings stuffed with minced chicken and peanut)<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNl5fDoaNlhjJMX46-5FqDFnk2vQwUxdP-cRj4TmACy9MN05kgJso4oIvqK2D1bkR5p2b2s2uddfGDgFkyQSbsuvHzEgh9AxWFO2Lz-IviZmKon8tEHQhvbDoRtkDdIX-r6z5vDzwDNI/s1600-h/chor%20ladda%5B2%5D.jpg"><img title="chor ladda" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="chor ladda" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirel3HVK748q4dVUsAcsFlJoUH6eezm8pLdhG9OO20tUmDCBwRZsMsbr9uKThg1g56PgQ-OD718j-ItswbkBIz5j108KMSqHBr5fN-lF9xSmZSQktkKpupr3sGDBZWg8WfnjUow5Kmptc/?imgmax=800" width="404" border="0"></a> <p>Thung Ngen Young (Deep fried minced chicken and shrimp wrapped in bean curd) <p>Fresh Oyster with Thai Sauce <p>Fresh Green Mussels <p>New Zealand Steamed Mussel <p>Kurma (Imported Turkish Dates ) <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfAe2Kj2y9II525rWNeA4KTqjFjyFUqp5kOpIiR2DVf0vxb9bZAY2C-vTNdrO_ZmGh9CVat41U0fuLSCKPvZzdVHM6aLkAhtLxAEkSqKL_aAxQ_9WnfpTHa3JN5-JgR6eAoJepVIJcc4/s1600-h/oysters%5B2%5D.jpg"><img title="oysters" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="oysters" src="http://lh4.ggpht.com/_1Utn0jUlPSo/THMhdHSIGhI/AAAAAAAAAGc/YWQDdj-VS8U/oysters_thumb.jpg?imgmax=800" width="404" border="0"></a> <p><u><strong>Salads</strong></u> <p>Som Tam (Spicy papaya salad with peanuts) <p>Yam Nue (Egg Plant beef salad) <p>Yam Yai (Mixed vegetable salad served with shrimp and chicken) <p>Ulam-ulam (Fresh Green Vegetables) <p><u>Soup</u> <p>Tom Kar Kai (Spicy chicken soup with coconut milk) <p> <p><u><strong>Main Courses</strong></u> <p>Kao Ob Sab Pa Rod (Stir-fried pineapple rice with shrimp coral) <p>Pad Thai Kai (Thai fried noodles with shrimps) <p>Steamed Rice <p>Pra Chon Pad Prik King (Crispy fried fish with Rama V sweet dried chili sauce) <p>Kai Pad Mamuam (Chicken fried with cashewnut & dry chili) <p>Gaeng Ka Ree Kai (Yellow chicken curry with sweet potato) <p>Hor Mok Kung (Otak-otak prawns) <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpDthyDPjA9mEFhXA6gXNNAZGvZ4SRedjJBZM1hUR2CeHG_hSJDj4Zf5Owx_mrvkpZfvQ_ke8YZzCbGDCKW65c9BHMeJbMy1T6IvJ4UPTXFFaBmbfJWAAxYB8ve1M8smZ0tZOzwN-Utc/s1600-h/prawn%20otak%20otak%5B2%5D.jpg"><img title="prawn otak otak" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="prawn otak otak" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHytIkLiX_R6YmsdGq9F9OFBMl9_HlB5Xj4IMp_VAhUaIe6E_LoYeYECL1KbjPn8tNCLCnlD_zq4I8BVUNBoxclba37AhTYUXSDxkg2h6wUwiLHIAN_fhWS55UHs_md1IKq1jgUwXvgg/?imgmax=800" width="404" border="0"></a> <p>Mussaman Nue (Mussaman style beef) <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinKcU6IMSci1yIes9OZuI5YXD72Q5fGbHvoVJknRgAHp6dQB66ZcUiJe6MD73BS5lv9UdqiwR2qXukRfBXxP0PHAVJj2by3HTzoelcQq8C8a1kSDZwQbiQp3S_5f0O93jcE5tqjigXPg/s1600-h/beef%5B2%5D.jpg"><img title="beef" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="beef" src="http://lh5.ggpht.com/_1Utn0jUlPSo/THMiAC3BDKI/AAAAAAAAAGs/axYwIo7ymyc/beef_thumb.jpg?imgmax=800" width="404" border="0"></a> <p>Stir-fried Four Angel Beans with Belacan <p>Ka Na Pra Kem (Kailan fried with salted fish) <p>Pra Meong Tod Krathiam (Deep fried squid with garlic) <p><u><strong>Dessert</strong></u> <p>Assorted Mixed Fruits <p>Lod Chong Nam Kati <p>Jelly <p>Mango Sticky Rice <p> <p><u><strong>Condiments</strong></u> <p>Sambal Belacan <p>Chicken & Shrimps Sauce <p>Rama V Special Spicy Sauce <p> <p><u><strong>Drinks</strong></u> <p>Coffee / Tea <p>Teh Tarik <p> <p>In the next 3 hours, we were singing birthday song, listening to a solo, posing for pictures, lighting up plates with torch lights for photos, pose some more, slurp an oyster and all that Jazz. All thanks to Andre (of Rama V), the “makan” gang and the lovely venue. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRAIfQV0DOBWpr4zZSl8BgizUmLRO4tKj7xxh9zN4WQf5c5zE5FbhKKr0mChJVNg9Pg1mtTi_G2kPNzXI-VA_i1t9gXgbcOPEwQ9JAMu8nSh0DPONtT0jhjxi2Nc9Q0u5sr1kSD3N3c0/s1600-h/chef&andre%5B2%5D.jpg"><img title="chef&andre" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="604" alt="chef&andre" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbCBpnRakY8o8sNr8YKamW55h0ZHdnWFl93RGoJmchYM8UrOLGrZV7wvhs03KBmkG6EeHZ6uZonYzoVPKoGedf7YB-5-zbOXroZXeAo-x8sgxWbjEdfdWhHd0Dmxnss9kXLIk5iUjgns/?imgmax=800" width="404" border="0"></a> <p>Rama V, a fine Thai cuisine is tucked among the embassies rows are currently serving the Ramadhan Buka Puasa Buffet, charging RM 75++ per adult.</p> <p> </p> <p><strong>RAMA V,</strong><br>5, Jalan U-Thant, KL<br>Tel: 60 3 2143 2428 <p>Open Hours<br>Lunch: noon-3pm daily.<br>Dinner: 6p-11pm daily. Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com6tag:blogger.com,1999:blog-4672408183466601028.post-36326695808667655722010-08-22T06:41:00.001-07:002010-09-26T18:01:09.669-07:00Mid Autumn<p>In about a month’s time, it’ll be the Mid Autumn Festival. I still remember how it is back at home. Mom will be preparing dinner and dad’s friends would send box and boxes of moon cakes. After dinner, my siblings, cousins and me would so look forward to go around parading with lanterns and lighting up candles. <p>My parents would set up the tables and lazy chairs at the porch with trays of fruits (Pomelo is a must!), Chinese tea, peanuts, and of course moon cakes. Friends and neighbours would join us and chatting and laughing away with the charming tea scent filling the air. Mom says, it’s Mid Autumn, everyone has to get together and gaze at the beautiful moon. And so we gaze. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisa7jmE8Gu-Gqznzp6cClBpZDHYYruaURYW_bHuaKbKXkUdYmKO1dssKJ7prbCoZsWI4YwApBo7El-dXN7J0Yv6KwPcJ-HmDZxDqh3Mg_GXjNTGi9lBZd4d2gvKt8hPhkk8M7Qg2bVslE/s1600-h/IMG_72621%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_72621" border="0" alt="IMG_72621" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7fdoypst7nmHP5XsttMCr6l-KUJWrXYHOVHk1niOEyVGoOdNO931wXbuFpQn8xavSK5qXsAXFulsUpjyiG1xTSDdspwVb5-hHZPbD2rUW-P5hLFZcmZnHs0KMfrKjazcx-G-uCAHq0Q/?imgmax=800" width="404" height="604"></a> <p>An over the years, mid autumn festival has evolved into a multimillion business (there’s my favourite HK TVB drama too), reminding people about family ties, reunion and getting together chomping down moon cakes. And with the ever demanding consumerism, moon cakes are taking a bolder step forward. <p>I was at Golden Phoenix Restaurant, of Equatorial Hotel recently for their moon cake contemporary flavours launch. While maintaining the regular moon cake range, Equatorial also include a 6 new range of modern day flavours. There have the German Black Forest, Pumpkin Taro, Charcoal Baked Yam, Bamboo Hazelnut, Espresso Chestnut and Red Yeast Sweet Potato. Besides the new contemporary moon cakes, there is also the limited (only 20 boxes per day) puff pastry Gold Ingots for ordering. The bite size ingots makes lovely door gifts too. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQxM-fzN1OOQm3Zhqsx4zuRFDdlfB-9pKReaB6lT6mmsecp7uRG-FBZ_ZD1Q0kvn8vPLnR6tyDnRB4Sx4gsrlATU4iJwnjQzU2iVLZsIwwHW4si7IvHSbrLOnc3jPSvwcLtrPqOcObfM/s1600-h/IMG_72291%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_72291" border="0" alt="IMG_72291" src="http://lh5.ggpht.com/_1Utn0jUlPSo/THEow9XM2AI/AAAAAAAAAFQ/cXXTT7g18x8/IMG_72291_thumb.jpg?imgmax=800" width="404" height="604"></a> <p>German Black Forest <p><a href="http://lh6.ggpht.com/_1Utn0jUlPSo/THEoyXSf8TI/AAAAAAAAAFU/Y8R78wmvUGg/s1600-h/11%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="11" border="0" alt="11" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHaN0quFZBGYibC2AnP-GWYYq-i9zx_-DjpXc3qEDYCQSWPQ6xmW15PAWqacBY71BGKDsRdF2VSe4WxD1PLNLEHODMRGbA8zNhbL0c-dr_WUApzc2sj8ixQvTmlcoA0SWhbqUgekBP-Y/?imgmax=800" width="404" height="404"></a> <p>Clockwise from top: Red Yeast Sweet Potato, Charcoal Baked Yam, Bamboo Hazelnut & Espresso Chestnut <p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FPV32gfU1O2We7mwWI8p6JvN4Ih2yOFY4wM1bK2UJakSm_wbnfHgkpECM34Tontm2XYNDblt0pBNSMi5V7Zcy-hkrbepzlXVO0xYI2dmwJI6m-R5jXYLnaC-hVvXLnEwe_0H3ttnlZE/s1600-h/IMG_72171%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_72171" border="0" alt="IMG_72171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPRm3GuSKKW0mTm7643g1h7ZbZ2zEnYj4Jg3a5JBRiw4osqJgeI8jynsQU_EKWYtEkLSjBVhG6daybtuqJPnbl4RjsEwVAWUI3G-9Eq7FIUrN5vogq7F2MOmJ65FmS-XRRCKNhzQ3aKQ/?imgmax=800" width="404" height="604"></a> <p>Pumpkin Taro <p>More often, people avoid having moon cake for it is to sweet. My take, if it is not sweet, it is not a moon cake. The German Black Forest in an immediate favourite. But the rest fares well too, with it’s innovative stint, pop it in your mouth and guess what you could taste. And to complete the gift festive, the packaging boxes are also crucial. Here, the bright oriental boxes comes with a set special edition of fork and knife. There’s a Chinese saying, gifts should look presentable and generous. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzT2-ZNfIKkV-BO0310l_cC_kyOM3LQjNmfhLl-PO6Fmflq3thTypwUKh1YF2L8JaIlWQonW6tdNindhBBZBGuMn1dXWIt_8DpkSVkUSaYgveR-LJ285y25zN6Rlvpytv3HEskRsuJCKM/s1600-h/IMG_72421%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_72421" border="0" alt="IMG_72421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPbRqzz2nY21jTxWj_tMwPIj8joQ5Ao6pY4M_UG-67oxKrip9Vbo7WgE3pBU-LZq2zXMjXoTrkMzW3V-M0OHfZRS1K5FTGaSKhvxoEDq-dFCb2cEmafzOzaxU6ui1skvbaduCtM1DhwM/?imgmax=800" width="404" height="604"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rh2lYx-xaL5qyL-MoqdR6GTw0A5FyyDShrSCJm3rFrM6XNe_6Wsq56YiDPCRazlqve1BtlnqAp6XkDBoXiv9Efm8sVruKg2Ea6l2GhxD8BGqwyXu69CV_nfazZydZqblgaXZ8c0_BOw/s1600-h/IMG_72451%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_72451" border="0" alt="IMG_72451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyW_0m0rYNPUgMRl0hQZVoTlMWkMjVoEtoNom9_VBvP0FD2Yjy-VkbyqWDnGKWM9r3NlxGPywT-EcWzvu-QrnVht-Xoac94MAjE8j5hyphenhyphenmfzym5tP_WrgFGK3ngRVZK2keOpHWU3bgSaBg/?imgmax=800" width="404" height="604"></a> <p>Now after a good chunk of moon cake, it is good to wash it down with a nice cup hot of jasmine tea. Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7tag:blogger.com,1999:blog-4672408183466601028.post-19112195459019291162010-08-16T09:50:00.001-07:002010-09-26T18:01:09.670-07:00Causeway Bay Spicy Crab<p>There’s a new restaurant in town! <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99zHodlgZfTUEStAtBC8tmK21og1qBYvoI9Xggw9GTbMFVf9wlUvQwKu_J-xK-gl3H9YYX8b0jdGCrvzCc7d_RGkP1GOSbaswwmFn9LnTBZ0ckot21BSbkhXEd37XwNiK7oOr7zCIFbA/s1600-h/IMG_71301%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_71301" border="0" alt="IMG_71301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCA3xzj7aRizNaqOL7-UyBHWboHvAg5ivo9wHjp3SJthl0EF6y7c0EJZMifN3PviV5rwH4nEJTXmDPcpIG23_UvXPbspo2kPJmrRWIoOplcIUiQWT2N7vdW-24MOa5G16eu09eEWbvBA/?imgmax=800" width="404" height="604"></a> <p>A Hong Kong seafood chain, Causeway Bay Spicy Crab (CBSC) makes its way to Sri Hartamas. Thanks to Su Teng, Ciki and Qwazy Monkey I got to try out the ‘typhoon shelter’ cuisine. <p>Spotting a modern chic interior, CBSC has a widespread range of seafood menu, which comes a long way from the typhoon shelter - way of living. The infamous dish is the Typhoon Shelfter Crab (避風塘炒蟹). Mega size crabs are deep fried then coated with a heavy (HEAVY) dose of garlic, chillies, spring onions, black bean, salt (SALT) and etc. Presentation wise, it looks as if the crab is crawling out from desert. <p>The Typhoon Shelter Crab (or Garlic Chilly Crab) spots a spicy, salt’ish and garlicky flavour. With that dose of garlic, vampires and neighbours would be raving mad. According to the host, about 100 kg of garlic is being used within the span of 3 days. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0TSkwdyXRsMCQojI4tLAIY_vGOPZDcU870oU_NlJm15Kmt8Y-bctnu2cFD_B0NNtCCTuWVYFpkFoH1TW9RS0l9jQSnUmdlBfTY6_74iM3fGYCFhu_mYoNrIHvwkD-cm5mUWo2e9UDxA/s1600-h/IMG_71551%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_71551" border="0" alt="IMG_71551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4C6wEC2Qst9v4FoK9-G4aYfQV_1cgMx9VqFBy_81tBq4x1AEkRih-RS6xSFKRJO5oGcRQBlLIlFXD4kLumrhDmNgSwiw60ti0aUm6fPlZg9zF70hvwaZDlB4j0xYOB_-5bUXfcTPRUL0/?imgmax=800" width="404" height="604"></a> <p>The next dish is the Baked Crab with Salted Egg Yolk (流沙黃金蟹) and this is my favourite dish. Unlike the usual salted egg yolk crab, CBSC has a different way of preparing it. Even so, we didn’t manage to catch the busy host on ‘dissecting’ this dish, but from the looks of it, they manage to get the salted egg yolk coatings into this nice crunchy and crumbly covering. Thumbs up!</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDQtjNXYJUriiK-KTFjxlKA3DTI1JVZm62LmQF7nxKzXjJ7bWrLeo7RDupS71ucKRkW0nf9gHVzyaWoMt6dS8FzMlqQwbb15ZBmpLrj6KfRCuDWxqxJtg7H2fFpFmwrr0SiqngWbmrr8/s1600-h/IMG_71711%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_71711" border="0" alt="IMG_71711" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqLqjX8gCpxHsrJf_qcF8slchs3XqfAiRFMMOZYelfflIGqu4Btf6O-3vVnSo2D8ZM19So-1wR1vTIrDY-gQ_VZ_GPtwURIx5zSd4cfl2jxq_2nKyE_Yvkmz-rwppG_qe1c4A091cnBU/?imgmax=800" width="404" height="604"></a> </p> <p>Another garlicky dish is served and we have the Steamed Scallops with Garlic (蒜茸粉絲蒸扇貝) and garlic and garlic. Always love the texture of fresh scallops. YUM!</p> <p> <a href="http://lh5.ggpht.com/_1Utn0jUlPSo/TGlsNCL_I7I/AAAAAAAAAEk/_NjAdh5A4sg/s1600-h/IMG_71851%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_71851" border="0" alt="IMG_71851" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEEpa51sh-v4zXUbxLVBLBtOnU6NnE5yMcCDtVgKSXtPIXVldTy7DRcsmcQAV0zqAN3HaqJq1lPmOWA-c23fseTDy6OYy7cXpAQ3THu1nqenbgAiG2iYb_r923OTa2P7_1cVKLjI1Wkk/?imgmax=800" width="404" height="604"></a> </p> <p>An array of compliment dishes came along, and we have the soy sauce fried noodles, honey garlic fried pork ribs, sweet and sour pork, braised chicken feet , and a platter of duck’s tongue, silver fish and chicken gristle. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZHJQDfyL70KqhYfrASgPxfHHvsZg3bLogyNZbdHStBcQFPiF4hKmWw_qLbjcGZmFVkcY2mTbhvcWH5luTNLNOPtZuiBlgNJVpkd2pA4i45H1ZR3Fn24sqSeAqscQkzM8I9JsVCBC8kY/s1600-h/111%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="111" border="0" alt="111" src="http://lh5.ggpht.com/_1Utn0jUlPSo/TGlsR8G8jBI/AAAAAAAAAEw/Zul3Q5e_G9I/111_thumb.jpg?imgmax=800" width="404" height="404"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW76m03sQ8194UE5ZIRQVUFq9vUm5bR6DqmiEVOFfBoDStoRCqaeygMQMkgzdEZANmCqFxkeTqZV2J2Ai8x0fePGm6Vh_fwPAkI-VsDJK-IxsxnxxcnI5rmR1AdzSwwCwHM6zYfqSTk1w/s1600-h/221%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="221" border="0" alt="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpZZEJOxv-pPFIlIvcTXt_a8WpL5cYKwKmdy6AtVFhOo0Xu4ucQK7YdsOkJWqa5BCnQjL8Bz_7gV83x-Pcldh6RfiHcIKPFIPYUjUnMA9PtFSDQGSU_A72OOpMjJJrRdswHuJUyhRPbE/?imgmax=800" width="404" height="404"></a> <p>And to ‘carb-up’ the evening, we have the ‘Sang Har Meen’. Fresh river prawns toppled with deep fried ‘sang meen’ and thick gooey sauce.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveufmIyxB_jV-icV-ydAolaji1Om79_wO7ysl61pjRSngTvDzKN5_ZXhI2EZBDQe9QmlPPtB7dmN3ycyFEoXI-XW7bxeNerOQ2-yCrOQu8yX_vFWzMxV61N4JfT0aiGhes0leYBNNKC4/s1600-h/IMG_71991%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_71991" border="0" alt="IMG_71991" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4Rwk7NSpa4N51gD8OTwEyJ29SSuRj1Nfet2Ia_FChftvMJFxDrOlPgVsbZ5_zqfhXJRzEKoGJBjw02BKkrvO6tSuV4j4al564z30KmwFDYJQ_AbIpga6PnNoMzN69QPtToxYG85dqZE/?imgmax=800" width="404" height="604"></a> </p> <p>In true spirit of chaokar, I shall attempt the Baked Salted Egg Yolk at home. SOON! <p>Stay tuned! <p> <p><strong><u>Causeway Bay Spicy Crab</u></strong> <p>26 & 26-1, Jalan 30/70A, Desa Sri Hartamas, <p>Kuala Lumpur, Malaysia, 50480 <p>+603 6205 2280 <p> <p><a href="http://cumidanciki.com/2010/08/the-last-of-the-typhoon-shelter-crabs/">ciki wrote</a> <p><a href="http://fatboyrecipes.blogspot.com/2010/08/causeway-bay-crabs.html">fbb wote</a></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com2tag:blogger.com,1999:blog-4672408183466601028.post-33547584470596709102010-08-12T07:53:00.001-07:002010-09-26T18:02:00.275-07:00Bayan Indah<p>I was talking to qwazy monkey about how blogging has actually leads one surprise to another. From getting invites, to meeting people that I’ve been reading their blogs and to getting to know even more friends. Through the recent the Hot Can event, I got to know Babe_in_the_city_KL through FatBoyBakes, and after a chain of e-mailing, it leads to this cooking session with Rohani Jelani. And of course I met even more people and made friends.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi31eEt1lhaHtJF6Wlt_T3RT6vrxlXhNjLiZ-Ruujd4GNhEPzgjnjioXoHgTh8ysrKgKdmHAuF85RI4vV2t6qRMhBzyXhY2lc_QzV2V3kVV2yP27cKIQFJXlxz6hj_gtz7JPGLcfcWNo/s1600-h/IMG_705211%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_705211" border="0" alt="IMG_705211" src="http://lh3.ggpht.com/_1Utn0jUlPSo/TGQKgN1Ss8I/AAAAAAAAACw/rDmUqzxe9qs/IMG_705211_thumb.jpg?imgmax=800" width="404" height="604"></a></p> <p>So on that Saturday morning, I ventured through the <em>Kampung Sungai Penchala</em> looking for Bayan Indah, the cooking school. Despite being close to the city, Bayan Indah sets in this calm <em>kampung</em> environment with it’s charming kitchen and lovely herb garden.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKJ1C0lZnKXq-r4V0Ddwu3bIJS-9uaFBB_8ud9wF3oSMYDTK1ZJlqo_4qQ8fHHA3SSTF0pjzQCk1MTwtuJNYrYXYJOt7l20IfJ-G5ULuW09VRuUoL4XOjg3o7SQ9HsihxC6sNcbbhIeI/s1600-h/IMG_71161%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_71161" border="0" alt="IMG_71161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3lCVI6hhO_GBK_nt1eoosE3-9vRSc08lNegixl0xc6_5KTfys6fSjVub91KW60URSaGWHul4_OBK-BT_dvk1CayyIyB_fqnUAsQ8PxCMuDEGg59r2H2pv9QZxR_R2Kq7ghOyJkGPkys/?imgmax=800" width="404" height="604"></a> </p> <p>I got there slightly late, with the rest of the bloggers and cook enthusiast waiting while chomping down <em>cucur udang</em> and FBB’s lovely cake. After a quick round of ice breaking session, we were then spilt into 3 groups and being briefed about the menu. After the briefing session, we then put on our denim apron and head to our work stations. </p> <p>Menu of the day:</p> <p><em>Nasi dagang</em> with <em>acar timun</em> and <em>ikan tongkol masak lemak</em> <p><em>Rendang ayam</em> <p><em>Soto ayam</em> <p><em>Mee rebus</em> <p><em>Kuih talam</em> <p><em>Kuih bengka ubi</em> <p> </p> <p>And I shall let the pictures do the rest of the ‘bloggin’</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKm-jgGmJhrIA5ewiFJPfI_HW9n3jJLX2a2Ub-m3WXRGce1vcjG52HXnbquKzG8vHePtlpWdakSP8dz1nZIALxdOOu7yoSvIPEHns3ApJmofGbZYMXq-yfzLrIJ32SYkrhMPKtzQZyfZU/s1600-h/IMG_70221%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70221" border="0" alt="IMG_70221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YGyCA1H4_AQdXaNeOT-XTV1BwrOHPH05eWf-V0VBECjPt141fYEK55vVUB7_BOFNyRG251HFHwCV1avwabZPRHL_tau7JmwXv74R8cGJUchl1y-JTrG3MmLyhoK7m7_m5UzXlVxLq0I/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6240D-QMgVUXvsDP8-JIhu31S0qLmRDp_xaB37UaFrT6_QMGb6zaaLff2-Win9L_tFkWxXS3zKSn6GEJxrVKNBUbTONQevdPTPNl_Az5y30vCWL866owcwKRYBKWs8AZ5Sqvvo2eJHg/s1600-h/IMG_70341%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70341" border="0" alt="IMG_70341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZySBCGpjIWMcDj5PN5odoydVZrTAjm_JbQ8-UJHxq3o8OK06dAbfJsgHmQZx9e4qRQRraQiNVbNui9gjK-oO11go241iKIIv4BJ_4r83NbYfiM-aOWrfLcjB7FhKRV6ntlJqNHXeNoA/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBENEWOjMaqZN6gRHTTD3kKxwlsnIgU5f6atPHobl2ASs19Rdm9sNN-r4oqCtolfOFkO56L8gHerJq_bq2LkuUsbOaCZq6TOj6pcSBx73YMpkM2hArQVEDm9_bv_G1KG20gryqDpV2ys/s1600-h/IMG_70461%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70461" border="0" alt="IMG_70461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsqHRQPfqeLcBQBQY7TujG3PnWjS3Y9uN5dHEtSwAGMakf7fsukrvU6wrT2Mr0QOKlcVbe8R4WiQIz68RrdrPw2WbtIMKn0TOFiYRp2fJgTvdW8FnutnN3pSgX5bGFhLX6tqEjkhyphenhyphenyeQ/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KuF7eS1-Tc39d1UrmIJiVtAqJufsFSTjonxKTrlfzH1TkWT9tQH2mPxCGsT-8oIgv0KROkX3KUxsCm13nC5zZ3Br1Z0PEtFYsTWOjOxqSkq28JpzcOg8bCaRqfypIwrCKGQMwDMfwP4/s1600-h/IMG_70421%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70421" border="0" alt="IMG_70421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_Rxr737Cuv0JMJZxR6LN4eILRxOTWJ52mblz4KmL0ZMieW2tk5zP1B-woZPU1CYoVMRqAMVyiIlYGSrcjHJJqoKhtMkedyhhBFdf4PYUhhUSAG6_bS4dcwBLWvYZLPAnqH7g6B10tCY/?imgmax=800" width="404" height="604"></a> </p> <p><a href="http://lh4.ggpht.com/_1Utn0jUlPSo/TGQKpdJuG4I/AAAAAAAAADU/EuxoAe0HJ8U/s1600-h/IMG_70411%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70411" border="0" alt="IMG_70411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpfxu9RS4U1BpsAz7Z7k6a5NVhpQbws7RwtVv-5LlMd5SeJnqnmXrf6dVqRvxXBJuzAMG9q3HN6U9ExNixvJ6_AHQ3Fe3j2WRqj8uLlAHG0NF4GyyfwYQr7aOF4z6nAjBUNpIzbWMqng/?imgmax=800" width="404" height="604"></a> </p> <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjHXiZum9z-EjZrF4XvXN0cekZOFdWIpUxu52oYsD_hZG7Xmt760Xb1Z21EXJisWkii5SNxbkytT6yXUtBmE7nkBQ1WQYjkQR4mNX9zBxxqHYOygClprSuvm1BgV7mC6g84wTjvpkg80/s1600-h/IMG_70491%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70491" border="0" alt="IMG_70491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MtWEUdH2Zpt585LgNE_WfsBDskKXHz_PxZ5CrN9PUpX9Hs2CrswHaU_XcMsaKnwdkPWCZsfep1-uQQaw6AtkOT7PJD_H-udMqAPPgDYE9C0YrLxdrDlDOnVaEuu00V3CTLGEk0yROx8/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCAJqv48Ir217T7h6K0FTmxzTC4a9DymEOnu2Ln9gFb2UePsYLF4Vq-9uvBQShk-aSCLbjSDVzFRYaF94h53DZ_8aoAwO9gHgykvxzwBl0-7O9kXaAQ53J46AlpEd_8mw-pLYyvxHE8Y/s1600-h/IMG_70381%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70381" border="0" alt="IMG_70381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNYcUid_Rvy6uKKqm-3Y-vlxO7xk8f7jZMCj2gizrj4vhugHJPH28zL6hG6b0lfklMJopdFnbI1j7s5Ef96eE01O599JexlX3zyGqKSyFYkIpk1KORdDNL5nvZYSAUVz_EGy4F1IuRfo/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpBiRukhSmxWm42r2UWyX4GONYuSXSvGxf0xIpZasjOuUBAFForUPoCJ_jcLnTv_TvsNUa7VtfDLNaXmxB8twL7S0riFE0rr69iwYYXvg6xx1z8nzBd7ftsel5qI0NIBliVHVXeV0xs0/s1600-h/IMG_70361%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70361" border="0" alt="IMG_70361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYH-OLktrXYnBRu5QxXphXXdNypU1vOGMlZuebGNKZX8P4L31SAmIRtaWgU_pazi3mB5Iz9sHrKluJJ4pagCovk0OudGFln1O7TQ_KQZrHKTkq8xIVQVBteMQpTvwSkHNxsMU0CEm3xM/?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvKkYZljNv5CzH-UZOM_uG8DI6Iz8xH94m6pYa4PgjQ15j9X-D8QhV88289xluQtJVspA365OH70BQJICjSuqVU2RxIN4EI1_dHcCf70PnyainDs9LmMbP88BrS4YnHPP1smI9FuTAiQ/s1600-h/IMG_70671%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70671" border="0" alt="IMG_70671" src="http://lh5.ggpht.com/_1Utn0jUlPSo/TGQKy5NpS5I/AAAAAAAAAD4/UG43hbdSyu8/IMG_70671_thumb.jpg?imgmax=800" width="404" height="604"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHP3woZ8CH1H5nlPpyr265u4pIQn6LxG-mk0ozen-NFPvAXKA8wClx5VuDsXdnJs0jpHUZM3xZ9tf1jcDD-lFTN-KfcLgAl8lpwCzkj6axJpSjQO4g7I-iXKngscVV2LOJZjX7BohlS_0/s1600-h/IMG_70731%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_70731" border="0" alt="IMG_70731" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBmgAjZTaU0EX7r_E0wnNPZuv03CaMbv6bXDJqMrfHvx8o9-zxqAs8miGBcBu2zGoSbmWT6nPeFSwGalHldArO_6cbXpHPSm_BdDwaPTAPDM8u2q1iMXv0vYJDnfp6KACpw0IupqTlf8/?imgmax=800" width="404" height="604"></a></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com9tag:blogger.com,1999:blog-4672408183466601028.post-72103380885497575442010-08-02T06:17:00.001-07:002010-09-26T17:54:43.008-07:00Nasi Goreng Kampung, with salted fish<p>And with some leftover rice in the fridge, and wanting some <em>pedas </em>stuff. I put together my version of <em>nasi goreng kampung</em>.</p> <p>So the ingredients are for 2pax: <ul> <li>Ginger 1.5cm + garlic 3 cloves + a pinch of cumin + a pinch of white peppercorns + 4 <em>cili padi</em> + <em>belachan </em>agak-agak portion – <u>all pounded to paste</u></li></ul> <p> </p> <ul> <li>White rice – about 3 bowls (leftovers are the best),</li> <li>Onion – 1pc, sliced into wedges,</li> <li>Eggs – 2pcs,</li> <li><em>Udang kering</em> (dried shrimps) – about 2 tablespoon, soaked then pounded to flossy,</li> <li><em>ikan Bilis</em> (<em>a</em>nchovies) – about 3 tablespoonful, deep fried,</li> <li><em>Mui Heong </em>salted fish – 2-3pcs, deep fried ,</li> <li>Spring onion – a handful, chopped</li></ul> <p>The cooking: <p>Heat about 2 tablespoon of oil and fry the u<em>dang kering</em> till crispy then add the paste and wedged onions. Once you get the nice aroma and the onion is starting to get soft, crack in the eggs and stir fry for about 3 minutes. Chunk in the rice, and the <em>Ikan Bilis</em>. Give it a good stir fry over high heat, and add the seasoning of salt a dash of <em>nampla</em> and soy sauce. Give it a few rounds of stirring then add in the chopped <em>Mui Heong </em>salted fish and spring onion. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNO3fyougWofPXvhLxLrDZHOmAQexAMjm5BgHUOtoZcVlbBdvEH4wZaccjvOrUlUuzf9bIBtYOrcZuQe9UYkwva091xngJhyVAl-DTmzYMPiCkxBOg0zNAx7V7_yGBqUJaxDH8cN5eMk/s1600-h/IMG_71231%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_71231" border="0" alt="IMG_71231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlAufao9vvNUv07l5Qg7-ea86YqLacfCypiqvrDRTOwzGsE4kRjCR5pHyiNpHrZZWajZ3pKGolj1BT9qttPAytk8ixlY92YhzyRL51vuSePfTV1XgCpEHksF3IvHGz6PCT2iTRcutg78/?imgmax=800" width="434" height="649"></a> <p>It’s a pretty busy texture you get from the crispy salted fish and anchovies. And the flavours are from the paste and do adjust the heat level from adding chillies or otherwise. Do improvise with other ingredients. Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com5tag:blogger.com,1999:blog-4672408183466601028.post-35209463182466571982010-07-29T06:47:00.001-07:002010-09-26T18:02:21.512-07:00Are you cooking? Yes sir yes sir, 3 dishes full.<p>It’s lazy Sunday and having nothing much to do, I took an evening nap. And right before that, took out spare ribs to make soup later. <br>640pm, Catherine called and asked, “Are you cooking?…. Are you cooking?” <br>“Yes, I am making soup“, I replied. OK I am coming over, then she hangs up. <p>Geez, initially I wanted to make just a soup for dinner, and since Cat is coming over, I decided to make more dishes. So while I have the spare ribs thawing for the soup stock, I found in the fridge that I have bitter gourd, persevered Szechuan vegetables (zha choi), carrots, tomato and pork belly cuts. <p>I have the the pork belly cut into thin slices and marinate them with sesame oil, a dash of salt, some dark soy sauce, a dash of light soy sauce, a teaspoon of sugar & chilly sauce and some pepper. <p>Then I prepared the stock for the soup using the spare ribs, dried oyster, a thumb size cut of ginger, a whole onion, and half a clove of garlic. <p>I sliced the bitter gourds and the carrots thinly. <p><strong><u>Pao Far Yuk (Fried Sweet Pork)</u></strong><br>With a hot skillet, drizzle some oil and just let the pork brown each sides about 3 minutes. Towards to end, I pour in the balance of the marinade and let it reduced.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1sPogJut037_HoRfoJH2ccYHWGPHf2EPuNC7-n90FhL8xq4-h2_X2PPWVbz73mA0j5ZtZ0_9uamEeJlSzTtjhqTAwE1Qjxnh-RnIcYQF1PJkT2h_WDYtkov1P2QzdBxy4od0Dea6Z9Y/s1600-h/IMG_6960%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_6960" border="0" alt="IMG_6960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQHEzgK9mfxFnCys9NH1BJqJbXHQ2ks_1vzcycac_IwGl7mAhT8-n7OTNkbv6F4nokWCo5EbZHkzbY8cOhimOyh_7aUjt2TVHdw1ftC3GOLsZPm_OJ9tp5YRZX8AogPgEYLepa3SbN3w/?imgmax=800" width="404" height="604"></a></p> <p><strong><u>Zha Choi Thong (Presevered Sezhuan Vegetables Soup)</u></strong><br>With the stock simmering, wash off the chilly coatings and cut them to smaller pieces. Add into the soup, and since it is a salted persevere, just some pepper will do. Let it simmer for another 45 minutes in medium heat. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH8JZinE7BQaB8hB9LUrTawW1g61lRRGfHGmjQ7PbM8wZdAkUQk7xkuevwD-r5NQXZmzpq-qGSIDmaCMem_JgFT5TrFo1YqSgt14DmrBHdLVFb9ZMQLeTtr-1Cv53e5uPnE1hQ6P3rOI/s1600-h/IMG_6950%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_6950" border="0" alt="IMG_6950" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaPhUFyFSgiCGwMQNtznereJTh6Od2AUe0Q2mvqPZyV6tZuCtlCyg0vkOPySfwTYUio3wVxcIEJVoFGhCYgrrzWfFCk9Q-Ey-H_6ncWio5HR2BO7RMhAhSKe0iUkS17hbQotLCmTxo8Y/?imgmax=800" width="404" height="604"></a></p> <p>Now I have a sweet dish, and a soup, and I wanted to make a bitter gourd omellete, but like most of the time when I cook, I would love to have something spicy. With some improvisation, I have <p><strong><u>Stir Fry Curried Bitter Gourd</u></strong><br>In a hot wok, I fried some dried chillies, mustard seeds and cumin. Then I add in garlic. When everything is aromatic and getting caramelize, add in the bitter gourds and the carrots. Salt and pepper and two tablespoons of curry powder. Fry lightly, and let the curry powder coat the vegetables. Add in few slices of tomatoes for a balance. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVrVPZ-_vIyFkALKfJl_VBJw-XAC5MeJHq7dVMW3DNwgpsn-_rQsKLpfgZotIpMwuMpN10833aA_YoJ0raM2n-4bgA3W817xxvfdWuySVNKZt_vv3mUnGkR7WnIvr-zQt0Zu9y__bs6Q/s1600-h/IMG_6954%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_6954" border="0" alt="IMG_6954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8ouZPhX6uf6lRIh2GMftAXdZfFqrletmO_H2dOKsJNwWBToF85EIES66epKcACp5vYaLfQzorBIrOKNuumnc8fP90dmf3G6-ZPRSsjP043xZCMkDZ8LLkk8S1k9-HBMKnw9Xr4i_jxo/?imgmax=800" width="404" height="604"></a> <p>8pm, Catherine is here and dinner for two is served. She officially owes me a dinner now. <p><a href="http://lh4.ggpht.com/_1Utn0jUlPSo/TFGGfwHDxYI/AAAAAAAAACc/HvIN94rs2dM/s1600-h/IMG_6961%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_6961" border="0" alt="IMG_6961" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukHGzQ5JLfdbGPd5Z5FTzhPMQWAXU8afPl6u7CG1MkcIt4gRZDztKsp12BsMhrpX25R2NhEk_UTFzuot4DDupc41yhZ8CkLzq784VnzmLenVqAS03NMFpPSOSkTJDZ56y7IeQlQecCs0/?imgmax=800" width="404" height="270"></a> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com3tag:blogger.com,1999:blog-4672408183466601028.post-4115795230493838132010-07-25T10:26:00.001-07:002010-09-26T18:01:09.670-07:00twenty.one _ tables + terrace<p>The last time I was at the third floor of BSC was on the last show of The Actors Studio before it relocate to Lot10. Now, spotting a total makeover, BSC also house this sleek and chic restaurant + bar. Richard and Dinesh hosted the dinner and I got tag along thru <a href="http://alilfatmonkey.blogspot.com/">qwazy monkey</a> and <a href="http://chiselstone.net/">weeshiong</a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOnVhkvDQ1XiHIuF_SAhwffpX1NiLPZJTQ8VlCEfvL2wQoTZVN3EQaMexbOVKX_SnwDGjBIjVkg9m3wuXHz6p28XU9hGBsY2CE3mI7f2wxQyC49_hqHiUYjrxerIBXvmsE92qk37Mvcw/s1600-h/IMG_6786%5B6%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_6786" border="0" alt="IMG_6786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8krmdDhdrFVPmJF5xbFXDiXUIms5hyphenhyphenN7SlGX3vqvu2Vz9PUD9Qb4qVypKhrZ7EOODEKTjpqLcjwA5iHpnhoykSsD-axE-8yQ31ls4poGtHt_EAxcPJDu_IxjTHNG0CSxUKlnqYwtQ6Ic/?imgmax=800" width="404" height="605"></a></p> <p>After a round of introduction, Richard introduced us the bar tender and the chef, and soon we have a taste of their signature cocktails. There were, 21 Degrees, T&T martini & popcorn martini. Creative take on the popcorn martini, a blend of creamy butterscotch and vodka. My vote goes to 21 degrees, the sweet x-rated cocktail that is infused with brown sugar and lime.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5bS1tX4JVJcDh7zUPp42osC8PmlLD1PiTOo193NjnR16bRrzd5uMKOMDgS8XKKua5ent3EiAZro56teBZhjoeGe8PpV_iJPqOCk_8QF0PAaBKcnpJaE4czF61kuZM_4fA-_50SDfXpg/s1600-h/IMG_6728%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_6728" border="0" alt="IMG_6728" src="http://lh3.ggpht.com/_1Utn0jUlPSo/TExzia0htaI/AAAAAAAAABE/6d0XLEHTd6o/IMG_6728_thumb.jpg?imgmax=800" width="404" height="604"></a></p> <p>First for the starters, we’ve got; </p> <p>-sautéed green asparagus with hollandaise alioli, poached egg, beef bacon, lettuce & balsamic reduction<br>-rolled smoked duck breast with cucumber, carrot, spring onions, garlic & chilli <em>Hoisin</em> sauce<br>-roasted wild mushroom soup with cheese croutons, truffle cream & crispy beef bacon</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5FZGBQr1t2tBhW9vmihQiCsJpZK4Ha5Elgn8Pt3AEI2uX6LETpRhzpgPcwVoXCZPTfgGMDeNcJSuje8MXLp6vtcZ3Bv-rgqsSPCkF7PRWOfhyphenhyphendwamYwWYl9iA5KTqDHtiBmtFfpuH0/s1600-h/app%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="app" border="0" alt="app" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNcQwjP6JcsHxI0AWBPNG1DO-7JYMiLQz7eD5x-JZPWw5ZeaKzAJOrX4IRHr6UbfMZFUp9MdkvdWCIUJkqf8SDkIVIVdJx02vS_VJ7C-Z8uTXIRecf8nP3fvNzLBzvaVw52ls3aTvfqo/?imgmax=800" width="404" height="404"></a></p> <p>I love the the asparagus dish that is served with hollandaise sauce and a perfectly poached egg. It is a very “textural” starter of a good crunch with the rich and creamy sauce from the mix of hollandaise and the silky runny yolk. Then, we have the mushroom soup, or rather mushroom smoothie, with cheese croutons. I could taste the mushroom and pepper very well, and it’s that well-bodied you could actually chew your soup. My take, I still like my soup, being more soupy and I’ll love an additional dollop of cream to mellow it. Next up we have the mains, with ‘meaty’ choices of:</p> <p>- spicy linguini with braised lamb, coconut cream, sautéed mushrooms, cherry tomatoes, basil, mint & red curry<br>- slow braised beef cheek with mash, fresh vegetables & potato chips<br>- braised lamb shank with steamed potatoes, green asparagus, pesto, tempura eggplant & chilli mint salsa<br>- braised beef burger with tomatoes, lettuce, onions, pickles, English chips & gherkin alioli</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xZJqjabi0GBEO8W-_wDDN-SKnAprWntrJya2FhbqT8maSiS5Bqtbq4PefQQS2fC8ldTOrQp5jEGHnsntMrTVdJOwEh-JNdPm7Cz8ofmHCULG7UzfMcP6K4HRhMyEjfaBgi2ZqQ3s9Os/s1600-h/main1%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="main1" border="0" alt="main1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dXxWO_8hyQLg0TfqHrYLwEs49Qzixy_Rx4n3PWiC2OPIWNyNhqpjsNW_ewLAjhYDE0vtdNmBVEan1LAG8yj7F3sQHcoCt8kEooFQ_hs55c3fpkqF-ZCsFk-zTOiQMNrcxNholYhGISo/?imgmax=800" width="404" height="800"></a></p> <p>My vote goes for the braised lamb shank. The meat is tender and the perfect pairings seals the deal. The refreshing taste from the pesto sauce with steamed potatoes and blanches asparagus is like a surprisingly summer (that same feeling when you pair watermelons with bubbles). The tempura batter eggplant gives a nice compliment to the soft, melt’y meat. The beef burger, yum is nasty. The patty is thick and beef’ey and the the sauces are silky but could get a little messy. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3ZJDgy7JC_yZvfL5Jk9TOjroxPQsjntbWMLufd1FNniecyu1L_Qar3bdypWkKw9t847V7SJPOwFwvZ12WE7Aon2dlPhOTn77yKYpC77WNd3ThvxMAIZHNVWHHuIE9sPuDTwtZDovGF8/s1600-h/main2%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="main2" border="0" alt="main2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Y8qoPE8HfKb62FgVGUFoasWxaHednRqmesmLlpXDu5GsbOjhgbMassKmtDh9DNAUI1K9Yl5z0o6JhRKOP6ms2wmxXz3NpGHPIoYetfN4YxLPGBv86YkkbLkvPkMmFrDnhwNrXYMh9vs/?imgmax=800" width="404" height="800"></a> </p> <p>The concept of Twenty.One_tables + terrace is a dining bar + club. The flow of the “pumped-up” evening goes from, dressing up, walk in to greet your friends, get cocktails, the gourmet & fusion dining, hang at the bar, chill and sway a little. It is ideal for hosting 21st birthday parties I’d say. It is energetic, young and hip, and if you want a quiet meal, go during lunch time or an early dinner before the party’ish crowd come in. Currently, there are lunch and happy hour promotions going on. </p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDsRphJOVgj-XBqeFBaztJR8TF_fQIuWEyQF8Kwk1Kd4Yd_1J5NewxUgrGE6-i1xQBMnXy4t8aW3dkAskgWrXeapX6A2CKuDLJMVVZcp1XI0RjqDuHCjN2T2MH88mlLrQudzqMVPCQ7c/s1600-h/int%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="int" border="0" alt="int" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQJ5ocTW3Dvhbm0301popybI7jyfPP78YptOQ6jF-MCXmI1e_9VGkjtVZXDwG6DkQRUeU-m6j_pIZPfipI0PogEy01-UBmj690RKYDVH_lP64SBX-B5JhTYum4PXY3D60hUc28Kkb2lM/?imgmax=800" width="404" height="404"></a></p> <p>Lastly, the sweet ending with; </p> <p>- baked dark chocolate ganache with warm chocolate cream, lemon curd & choc soil<br>- passion fruit mousse with poached berries & variations of caramel <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQiMRkTDJZVp0skmikxcYA8IPDUXwJ5kyd8n_xJfXlVdKYd75MB1NtLJr3kezgWw8Vwyc-aQmtxJeExpMhOZZSsDIWwrxwn1-8IA23CNdQG30trFcvoKQX4LCZAn-cYHlTJ1iDALhS48/s1600-h/IMG_6772%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_6772" border="0" alt="IMG_6772" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVy11GssGGzCsx6Q5bdC3-Vlnzr_Qz2to-s50CRtH9JxlE49ZES528cqF-qB2oM02nC0n_AOUrucFE7r_MCZd5q-gZQXZYh3Dt1Crzoz0bSnIly9A0uMxE26Bhv_X6pjRJ7UCyPWPybg/?imgmax=800" width="404" height="604"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8KFfT-2rOTvcHbxKoWJfLKDodw9fkkwuZZ3RNdAW__1DsF3nzvdULO94xDgAa5zgLqTFfJ9ILextoLPtHdr-mJvFJv6Lf_knpFrRAa823S6J8MC3H9YeCwd31MVr5Eq7p3KAiiRugS0/s1600-h/IMG_6779%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_6779" border="0" alt="IMG_6779" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7YedgeniRLeSXhSiPH0dZYuVBCrMVC-dGjhnBP2iABhAjd5M5uUKptJmMlUgH809qcvRn1Cb0hwJQspKUMmC1RjJoIeJbAzps4PRZvXR5QR5VqNSoz_2nDIg9JMBetxkjyVpd4L8TCo/?imgmax=800" width="404" height="604"></a> </p> <p><strong>Twenty.One _tables + terrace</strong> <br>t1, 3rd floor, bsc 285<br>jalan maarof, bkt bandaraya,<br>59000 KL </p> <p>t: +603 2287 0021<br>w: <a href="http://www.drbar.asia">www.drbar.asia</a> <p> <p><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_6780" border="0" alt="IMG_6780" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUZcUGDLCikQSTU0qoiBHWV_xJTJ8GpQQD6WXDuJsqFpsABkBoBmEfva-coaFZAUjFXk3QFc-of7pw0hRPvnbzAfoeohP8uxBA0IxNZkpJwD-PpVqn3M6f2tluga1rzuUndVWdWmDK3s/?imgmax=800" width="404" height="604"></p> Chaokarhttp://www.blogger.com/profile/06203684880570726050noreply@blogger.com7