tag:blogger.com,1999:blog-19434271022315238322024-03-16T09:09:26.173+08:00the FUSS FREE chefEsther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.comBlogger216125tag:blogger.com,1999:blog-1943427102231523832.post-49359634276489864052016-04-13T16:12:00.002+08:002016-04-13T16:12:24.430+08:00Food Review: Claypot Crab Noodles, Restoran Different Taste, Ipoh<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Just look at that - SLURP!!! </span></td></tr>
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<span lang=""><span style="font-family: "verdana" , sans-serif;">When one talks about claypot crab and glass noodles in Ipoh, the name Restoran Rasa Lain will inevitably comes to mind. This restaurant has been going strong for years, its fame having been elevated beyond the shores of sleepy Bercham since appearing in the foodie program Taste with Jason (Ah Xian) a few years ago. </span><br />
</span><span style="font-family: "verdana" , sans-serif;"></span><a name='more'></a><span style="font-family: "verdana" , sans-serif;">Whilst the food at Rasa Lain is undeniably good, many locals-in-the-know would point to another eatery – Restoran Different Taste, that claims to serve up an even better version of the dish. The interesting twist to the story is that the owner of Different Taste is the elder brother of Rasa Lain's owner. Having tasted Rasa Lain's version some time ago, we decided to head towards Different Taste to see whether the underdog's version is indeed tastier. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Blink and you just might miss it. The restaurant is inconspicuously located in the middle of a row of shoplots</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Not a huge shop by any means, just two rows of tables and chairs</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">We ordered their signature claypot crab with glass noddles for 2 (1 large crab is sufficient for 2 persons), a smal plate of pandan chicken, steam fishballs and a bottle of fresh sugar cane juice. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Piping hot and super aromatic. You just wanna dive in - who cares about table manners.</span> </td></tr>
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<span style="font-family: "verdana" , sans-serif;">The prized dish arrived piping hot. The portion could easily feed 3-4 persons, depending on how hungry you are. <span style="font-family: "verdana" , sans-serif;">Upon our first sip of the soup, we decided Different Taste's rendition was definitely better. The soup was wonderfully fragrant yet clear, without that pungent smokiness that permeats the soup at Rasa Lain. This can be attributed to the fact that the pork strips at the bottom of the claypot was not burnt. There was also a layer of golden crab oil floating at the side of the pot, which gives out that appetizing aroma and flavour.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Smooth and slippery glass noodles that soak up all the sweetness of the crab broth</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">I love love love glass noodles, and here at Different Taste, they are pretty generous with the amount of glass noodles in the pot. Loads of it! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Juicy crab claw for the win!</td></tr>
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<span style="font-family: "verdana" , sans-serif;">The crabs – oh my. We've had pricier and bigger size crabs in Klang Valley, but none compared to the sweet juiciness of these fat babies. The briny sweetness burst out the minute you bite into the chunky flesh of the crab claw. It was worth every cent of that RM64 we paid for the dish. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">So-so lah. Kids would enjoy this. </span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">After a dazzling feast of juicy crabs, the pandan chicken was comparatively forgettable. Minced chicken, marinade with turmeric and seasoning, and wrapped with pandan leaves were deep fried. If you are bringing kids, this would be quite pleasing to them. </span><br />
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<span style="font-family: "verdana" , sans-serif;">The fishballs, on the other hand, was excellent. Soft and springy, made from minced tofu fish. Doused with a splash of garlic oil, soy sauce and a sprinkle of spring onion, this simple and tasty dish was polished up in no time.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Much bigger in size than your average fishballs, these were excellent, prepared with the simplest of seasonings. </td></tr>
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<span style="font-family: "verdana" , sans-serif;">To wash it all down, make sure you order a bottle of their fresh sugar cane juice. It comes already chilled, and is absolutely refreshing to counter all the heavily flavoured and salt laden food. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Give those artificially sweetened drinks a miss. This is the one to order. </span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">Apparently, Different Taste can get quite busy on weekends. Best to go on weekdays or before 730pm on weekends.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Restoran Different Taste. Address: 72, Persiaran Bercham Selatan 2, Taman Desa Kencana. Tel: 012.502.1132. Opening hours: 1130am – 930pm daily. GPS<b> </b>E 101 7'40.3", N4 37' 58.4". Non Halal. </span><br />
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</span></span>Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-83706154070451102652016-03-30T08:51:00.004+08:002016-03-30T08:51:27.421+08:00Pumpkin Chocolate Cake<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: "verdana";">Now that both my kids are attending school, I find myself baking more, especially muffins and cakes - since they make great school snacks and afternoon tea. </span><br />
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<a name='more'></a><span style="font-family: "verdana";">I've been trying out some new recipes in the last few weeks and this pumpkin chocolate cake recipe totally blew me off. I never knew pumpkin cake could taste so good! I made it for several different occasions and no one could tell there was pumpkin in it. My kids thought it was just chocolate cake, and totally walloped it. </span><br />
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<span style="font-family: "verdana";">I also made a new discovery - that adding coconut oil can totally elevate the yummy ratings of a cake! Did you know that? Well, I didn't until now. The coconut oil did several things - it makes the cake extra aromatic, gives extra moistness to the texture, and adds a subtle sweet backnote to the taste. I'm totally converted now. I used up my bottle of extra virgin coconut oil to make the pumpkin cakes (yes, expensive cakes they are!) but so worth it. </span><br />
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<a href="https://3.bp.blogspot.com/-b4fqACZmRy8/Vt4mlNpoI3I/AAAAAAAAIDQ/bOZ6RfAs5mY/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-b4fqACZmRy8/Vt4mlNpoI3I/AAAAAAAAIDQ/bOZ6RfAs5mY/s640/pumpkin.jpg" width="548" /></a></div>
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<span style="font-family: "verdana";">Ok, enough of raving about it. Here's the recipe.</span><br />
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<span style="font-family: "verdana";"><strong><u>Pumpkin Chocolate Cake</u></strong></span><br />
<span style="font-family: "verdana";">Adapted from <a href="http://www.gimmesomeoven.com/coconut-oil-pumpkin-bread-recipe/">Gimmesomeoven</a></span><br />
<span style="font-family: "verdana";">Makes 2 medium size loaves</span><br />
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<span style="font-family: "verdana";">Ingredients</span><br />
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<span style="font-family: "verdana";">Dry</span><br />
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<li><span style="font-family: "verdana";">1 3/4 c plain flour, sifted</span></li>
<li><span style="font-family: "verdana";">3/4 c castor sugar</span></li>
<li><span style="font-family: "verdana";">1/2 c brown sugar</span></li>
<li><span style="font-family: "verdana";">1 tsp baking soda</span></li>
<li><span style="font-family: "verdana";">1 tsp salt</span></li>
<li><span style="font-family: "verdana";">1 tsp cinnamon powder</span></li>
<li><span style="font-family: "verdana";">1/2 tbspn unsweetened cocoa powder</span></li>
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<li><span style="font-family: "verdana";">3/4 c pumpkin puree </span></li>
<li><span style="font-family: "verdana";">2 large eggs, lightly beaten</span></li>
<li><span style="font-family: "verdana";">1/2 c extra virgin coconut oil</span></li>
<li><span style="font-family: "verdana";">1/3 c greek yogurt</span></li>
<li><span style="font-family: "verdana";">1 tsp vanilla extract</span></li>
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<span style="font-family: "verdana";">Handful of chocolate chips</span><br />
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<li><span style="font-family: "verdana";">Preheat the oven at 180C. Line two baking pans with greaseproof paper.</span></li>
<li><span style="font-family: "verdana";">Prepare two bowls. In one bowl, mix the dry ingredients together evenly, and in the other bowl, the wet ingredients.</span></li>
<li><span style="font-family: "verdana";">Pour the wet ingredients into the dry ingredients and fold briskly for about 10 strokes. Do not overmix. </span></li>
<li><span style="font-family: "verdana";">Pour the mixture equally into the two pans and sprinkle chocolate chips on top. Bake for 20-22 minutes until a skewer comes out clean.</span></li>
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<span style="font-family: "verdana";">Note 1: Choose as ripe a pumpkin as possible. Get your grocer to cut the pumpkin so you can see the flesh. Select the one with the most orange flesh, don't get those with yellow flesh. It's not necessary to get the expensive Australian butternut pumpkin. The local ones are good enough.</span><br />
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<span style="font-family: "verdana";">When making the puree, blend the cooked pumpkin with some water until the texture is like kaya. </span><br />
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<span style="font-family: "verdana";">Note 2: If you are making these as muffins, reduce the baking time to 10-12 minutes. A whole cake would probably need up to 35 minutes. </span><br />
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<span style="font-family: "verdana";"></span><br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com2tag:blogger.com,1999:blog-1943427102231523832.post-38698817052937718082016-03-22T11:19:00.000+08:002016-03-30T09:03:17.419+08:00Braised Chicken with Soy Sauce and Tong Kwai<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: "verdana";">There are some recipes that you fell in love with instantly. These recipes use simple, everyday ingredients, are so incredibly easy to cook, smell awesome and taste amazing. Oh, it's good for adults and kids alike. Ticks every box doesn't it! </span><br />
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<span style="font-family: "verdana";">This Braised Chicken recipe is one of them. It is firmly entrenched in my personal list of Top Five Ultimate Fuss Free recipes. One of the ladies in my bible study group taught me how to cook this ridiculously easy and appetizing dish. This is one of those precious, failproof recipes that any noob cook can pull off. It reminds me of a simple soy sauce chicken dish that my mum used to cook when we were kids, and one that I have cooked countless times during my Uni days especially when I was homesick. Yes, this is definitely one of those recipes one would collect for a child leaving abroad for studies and need some simple homecook recipes to survive. </span><br />
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<span style="font-family: "verdana";">In short, this recipe is a keeper. </span><br />
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<span style="font-family: "verdana";"><strong><u>Braised Chicken with Soy Sauce and Tong Kwai</u></strong></span><br />
<span style="font-family: "verdana";">Serves 3-4</span><br />
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<span style="font-family: "verdana";">Ingredient</span><br />
<ul>
<li><span style="font-family: "verdana";">3 whole chicken legs, skin on</span></li>
<li><span style="font-family: "verdana";">5g tong kwai (about 3 large slices)</span></li>
<li><span style="font-family: "verdana";">1/3 cup of good quality soy sauce (I swear by Orchid brand premium soy sauce from Ipoh, available in most supermarkets. If unavailable, I recommend Poh Poh light soy sauce)</span></li>
<li><span style="font-family: "verdana";">1 cup water</span></li>
<li><span style="font-family: "verdana";">1 tbspn Chinese cooking wine</span></li>
<li><span style="font-family: "verdana";">45g rock sugar (about the size of a ping pong ball)</span></li>
</ul>
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">Method</span><br />
<ol>
<li><span style="font-family: "verdana" , sans-serif;">Prepare a wide saucepan that can fit three chicken legs in one layer side by side.</span></li>
<li><span style="font-family: "verdana";">Put the slices of tong kwai at the bottom of the pan, followed by the chicken legs, skin down. Arrange in a single layer.</span></li>
<li><span style="font-family: "verdana";">Add in all the other ingredients. The liquid should cover almost the entire surface of the meat. </span></li>
<li><span style="font-family: "verdana";">Cover and bring to a boil. Turn down to a gentle simmer for 15minutes before turning to the other side and braise for another 10-15minutes. </span></li>
<li><span style="font-family: "verdana";">Switch off the fire and let it cool, covered for at least 1 hour so the sauce will gradually thicken.</span></li>
<li><span style="font-family: "verdana";">Remove the meat and chop into bite size pieces, garnish with coriander or spring onion and serve together with the sauce.</span></li>
</ol>
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<span style="font-family: "verdana";">My family loves this dish so much that we always have a whole leg to each person, served chopped ontop of a mound of steam rice and flooded with the sauce. SO GUUUUUUD!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Note: If you or a family member is not a fan of Chinese herbs/tong kwai, feel free to omit it. The dish will still turn out tasty, akin to a simple version of Si Yau Kai. Check out <a href="http://thefussfreechef.blogspot.my/2012/12/soy-sauce-chicken-si-yau-kai-full-monty.html">THIS LINK</a> for a true blue Si Yau Kai recipe.</span><br />
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<br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com2tag:blogger.com,1999:blog-1943427102231523832.post-40241408005860239412016-03-08T09:27:00.000+08:002016-03-08T09:27:43.803+08:00Kimchi back-to-back: Recipe 2 Creamy Kimchi Pasta<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">This fusion dish of Korean and Italian influence was very popular during the height of the hallyu wave. I even read on some food blogs that this is one of the most popular dish in Osaka, Japan several years ago.</span><br />
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<a name='more'></a><span style="font-family: "verdana";">If you enjoy kimchi, this would be a very tasty dish. Who would have known that tomatoes, olives, cream and kimchi make a great partnership?! </span><br />
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<span style="font-family: "verdana";">This recipe uses the traditional Bolognese sauce as a sweet base to temper the spicy and sour zing of the kimchi without overwhelming it. The cream gives it a lovely velvety coating that pulls everything together into one yummylicious dish. </span><br />
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<span style="font-family: "verdana";"><strong><u>Creamy Kimchi Pasta</u></strong></span><br />
<span style="font-family: "verdana";">Serves 2</span><br />
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<ul>
<li><span style="font-family: "verdana";">150g dry pasta</span></li>
<li><span style="font-family: "verdana";">1 can of 150g tomato puree</span></li>
<li><span style="font-family: "verdana";">2 large tomatoes, chopped</span></li>
<li><span style="font-family: "verdana";">1/2 cup of chopped black olives</span></li>
<li><span style="font-family: "verdana";">150g pork / chicken mince</span></li>
<li><span style="font-family: "verdana";">1/3 cup of sliced kimchi and some juice</span></li>
<li><span style="font-family: "verdana";">1/3 cup cream or evaporated milk</span></li>
<li><span style="font-family: "verdana";">2 tsp chopped garlic</span></li>
<li><span style="font-family: "verdana";">2 tsp chopped onion</span></li>
</ul>
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<span style="font-family: "verdana";">Method</span><br />
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<ol>
<li><span style="font-family: "verdana";">Cook the pasta until al-dente. Drain and set aside.</span></li>
<li><span style="font-family: "verdana";">Heat some olive oil in a saucepan and </span><span style="font-family: "verdana";">fry the garlic and onion until fragrant.</span></li>
<li><span style="font-family: "verdana";">Add the mince and fry until just cooked. </span></li>
<li><span style="font-family: "verdana";">Pour in the chopped tomatoes, tomato puree, olives, sliced kimchi and kimchi juice. Bring to a boil and turn down to simmer for 10-15 minutes.</span></li>
<li><span style="font-family: "verdana";">Stir in the cream or evaporated milk, season with salt, sugar and freshly cracked black pepper. Spoon the sauce over the cooked pasta, top with some additional sliced kimchi and serve immediately. </span> <span style="font-family: "verdana";"> </span></li>
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<br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-15767188910368539072016-03-03T09:17:00.000+08:002016-03-03T09:17:02.453+08:00Kimchi back-to-back: Recipe 1 Kimchi Fried Rice<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: "verdana";">These days we watched Korean dramas and dine on Korean banchan and steaming bowls of kimchi stews. We learned a smattering of Korean sentences and buy kimchi instant noodles from our supermarkets. </span><br />
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<span style="font-family: "verdana";"></span><a name='more'></a><span style="font-family: "verdana";">Long before I got hooked on Korean dramas, some of my best Uni mates were Korean. One of my best friend is Korean and she lives in Seoul. Our current cell group comprises 2 Korean families and the ladies are wonderful cooks. When it's the turn of our Korean friends to host the cell meeting, we are always treated to some super duper yummy homecooked Korean food.</span><br />
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<span style="font-family: "verdana";">One of the simple Korean dishes I learned is this basic and meatfree kimchi fried rice. With this recipe, you can amp it up with the meat of your choice and vegetables and even an omelette to top it off. I usually don't bother as I find it already very tasty on its own. </span><br />
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<span style="font-family: "verdana";"><strong><u>Basic Kimchi Fried Rice</u></strong></span><br />
<span style="font-family: "verdana";">Serves 2</span><br />
<span style="font-family: "verdana";"></span><br />
<ul>
<li><span style="font-family: "verdana";">1.5 cups of cold cooked rice</span></li>
<li><span style="font-family: "verdana";">1/2 cup of chopped kimchi and some juice</span></li>
<li><span style="font-family: "verdana";">1 tsp of chopped garlic</span></li>
<li><span style="font-family: "verdana";">2 tsp gojuchang</span></li>
<li><span style="font-family: "verdana";">Dash of sesame oil</span></li>
<li><span style="font-family: "verdana";">Toasted sesame seeds</span></li>
<li><span style="font-family: "verdana";">Crispy roasted seaweed</span></li>
<li><span style="font-family: "verdana";">Salt and sugar</span></li>
</ul>
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<span style="font-family: "verdana";">Method</span><br />
<ol>
<li><span style="font-family: "verdana";">Heat some oil on a wok and fry the garlic till golden and fragrant.</span></li>
<li><span style="font-family: "verdana";">Pour in the rice, chopped kimchi, kimchi juice and gojuchang and fry till all the ingredients are evenly incorporated.</span></li>
<li><span style="font-family: "verdana";">Add the sesame oil, sesame seeds and season with some salt and sugar.</span></li>
<li><span style="font-family: "verdana";">Lastly, top with some crispy seaweed and serve immediately.</span></li>
</ol>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-h42TrHDLzZU/VkReWoqJK1I/AAAAAAAAH3k/YuGs8HrdCtk/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://3.bp.blogspot.com/-h42TrHDLzZU/VkReWoqJK1I/AAAAAAAAH3k/YuGs8HrdCtk/s640/010.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Needless to say, buy the best kimchi you can get. Otherwise, you can make your own. </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IuXICLdZamA/VkReXMFdNKI/AAAAAAAAH3E/XIxo61QvV-A/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://3.bp.blogspot.com/-IuXICLdZamA/VkReXMFdNKI/AAAAAAAAH3E/XIxo61QvV-A/s640/011.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">My Korean friends recommended this brand - Sunchang </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Something so simple yet so tasty. </span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><em>This recipe has also been featured on Hungrygowhere Malaysia </em></span><a href="http://www.hungrygowhere.my/dining-guide/recipes/kimchi-fried-rice-recipe-*aid-be7e3101/"><span style="font-family: Verdana, sans-serif;"><em>at this link</em></span></a><br />
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-90000979767122702432016-02-02T13:25:00.002+08:002016-02-02T13:25:54.275+08:00Daytrip to Tanjung Sepat<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_FHjM9xJjFY/VqbLMUjWRJI/AAAAAAAAH_E/67j3M7MTxw4/s1600/tss.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-_FHjM9xJjFY/VqbLMUjWRJI/AAAAAAAAH_E/67j3M7MTxw4/s640/tss.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: x-small;">The old jetty behind the mushroom farm. My city-son trying to haul the dis-used fishing net to get to the fishes trapped in between the netting</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">We took advantage of the recent Thaipusam long weekend to make a daytrip to Tanjung Sepat for some good food, CNY shopping and a no-screen excursion for our city kids. </span><br />
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<a name='more'></a><span style="font-family: "verdana" , sans-serif;">This quaint little fishing town is famous for its seafood bakuteh, homemade pau(s), fishballs and mushroom related products. Due to its proximity to the sea, one can also find a string of seafood restaurants and small, homebased fishery/fishmongers where you can buy fresh seafood to pack home. </span><br />
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<span style="font-family: "verdana";">Our first stop was the popular YiKee Bakuteh. We reached the restaurant at 930am and was told that they've just sold out! *Yikes*. Thank goodness my friend has called ahead the day before and requested the boss to set aside some goodies for us. </span><br />
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<span style="font-family: "verdana";">Yes, business is roaring at YiKee. On weekdays, they sell out by 1030/11am and on weekends or public holidays, yes, by 930am. So plan your itinerary well!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Don't look for fancy restaurants in TS. The best ones look like this. </span></td></tr>
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<span style="font-family: "verdana";">Our scrumptious breakfast spread...</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The three must-order items : Traditional Bakuteh, Seafood Bakuteh, and FishPaste in Salted Mustard Soup</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-47NBECeb0c4/VqbF6b82kOI/AAAAAAAAH9M/34mYO3ADIIk/s1600/3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-47NBECeb0c4/VqbF6b82kOI/AAAAAAAAH9M/34mYO3ADIIk/s640/3.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Have you tried Seafood Bakuteh before? It is a intoxicating infusion of herbal pork broth and the briny sweetness of fresh seafood. OH MY. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--_yWDUsuE-0/VqbF64pZRvI/AAAAAAAAH9Q/f4HAbFCurTY/s1600/2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/--_yWDUsuE-0/VqbF64pZRvI/AAAAAAAAH9Q/f4HAbFCurTY/s640/2.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">We enjoyed this huge pot of fresh bouncy fishpaste in a salty, sour and peppery hot broth. Guaranteed to open up any blocked sinuses and stimulate those dulled appetites</span><br />
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<span style="font-family: "verdana";">Full to the brim, we headed off to our 2nd destination - the Gano Mushroom Farm. They have a retail shop selling various types of mushroom related products, health drinks, cooking pastes etc. There is also a small exhibition hall on the various types of mushrooms, and even a homestay section. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-EowaEmuZYuI/VqbF8P4QB9I/AAAAAAAAH9Y/MJUeIc6Em30/s640/5.JPG" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The mushroom farm/factory. This is a good spot to purchase fresh organic mushrooms and other retail products at significantly cheaper prices than those in PJ</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EowaEmuZYuI/VqbF8P4QB9I/AAAAAAAAH9Y/MJUeIc6Em30/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: small;"></span></a><br /></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Lv-TdDG6OF4/VqbF8xv6v4I/AAAAAAAAH9g/wKf6-s-PeZ0/s1600/6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Lv-TdDG6OF4/VqbF8xv6v4I/AAAAAAAAH9g/wKf6-s-PeZ0/s640/6.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">One of my favourite buy from here - mushroom stock powder. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Id_0hjjn-GA/VqbF9lLl-FI/AAAAAAAAH9s/dq8IzUtbpxM/s640/7.JPG" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Perfect for your CNY yee sang. Two packs for RM12.50.</span><br />
<span style="font-family: "verdana" , sans-serif;">Jaya Grocer is selling this for RM9 per packet. </span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Id_0hjjn-GA/VqbF9lLl-FI/AAAAAAAAH9s/dq8IzUtbpxM/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a><br /></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZmzwFi_2Xcc/VqbF-TpMU6I/AAAAAAAAH9w/_Wj63pLf2k8/s1600/8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ZmzwFi_2Xcc/VqbF-TpMU6I/AAAAAAAAH9w/_Wj63pLf2k8/s640/8.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The kids were fascinated with this live sized, stuffed puffer fish</span></td></tr>
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<span style="font-family: "verdana";">After the mushroom farm, we were off to our third stop for some old school Chinese kopi and paus. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CNMa0sY4OwA/VqbF_YKjnUI/AAAAAAAAH94/yoUkZ6pvPsc/s1600/9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-CNMa0sY4OwA/VqbF_YKjnUI/AAAAAAAAH94/yoUkZ6pvPsc/s640/9.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Sample some old-school black kopi at Kwo Cha</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RXhEjyB9Wz8/VqbGAV1DbPI/AAAAAAAAH-A/yMUQdhvmISM/s1600/10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RXhEjyB9Wz8/VqbGAV1DbPI/AAAAAAAAH-A/yMUQdhvmISM/s640/10.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">...and drop by next door for some steaming hot paus. </span></td></tr>
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<span style="font-family: "verdana";">Hai Yew Heng is famous for their preserved mustard and minced pork pau (Mui Choy Chu Yok Pau), but personally, I prefer their sweet beans variety. There is a little stall next to HYH (by the roadside) that sells really good fishballs and salted fish (sorry, no photos though). Opposite HWH is a roadside stall that sells excellent white rice-wine chicken soup. My friend and I shared a small bowl and it was superb. </span><br />
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<span style="font-family: "verdana";">To entertain the kids, we took them to the Kuan Wellness Ecopark that houses a small petting zoo and a bird nest cultivation centre. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2vT8EAO5b8I/VqbGB518n6I/AAAAAAAAH-I/5-k79sVH15A/s1600/11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-2vT8EAO5b8I/VqbGB518n6I/AAAAAAAAH-I/5-k79sVH15A/s640/11.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">An over-rated location; but the small petting zoo is decent for the young kids</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--s2A97gWtxw/VqbGCtLMbKI/AAAAAAAAH-Q/5w2ci1NfbPs/s1600/12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/--s2A97gWtxw/VqbGCtLMbKI/AAAAAAAAH-Q/5w2ci1NfbPs/s640/12.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Besides birds and other small animals, they also have a koi pond to feed the fishes</span><br />
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<span style="font-family: "verdana";">Our final stop is the fishmonger to stock up on CNY seafood. </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SSzrbOoxl-0/VqbGDonoWII/AAAAAAAAH-c/KDnja3rWjto/s1600/13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-SSzrbOoxl-0/VqbGDonoWII/AAAAAAAAH-c/KDnja3rWjto/s640/13.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Our final, and most important stop</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bHLct_Apgi0/VqbGEdoolbI/AAAAAAAAH-g/oAK8l_cDaJg/s1600/14.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-bHLct_Apgi0/VqbGEdoolbI/AAAAAAAAH-g/oAK8l_cDaJg/s640/14.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Fresh, huge catch of the oceans, all neatly packed in ice. These catches have just been brought in by the fishermen in the morning. </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7liGF3jlID8/VqbGFJN9tlI/AAAAAAAAH-o/I7yiZ6Mr6FE/s1600/15.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7liGF3jlID8/VqbGFJN9tlI/AAAAAAAAH-o/I7yiZ6Mr6FE/s640/15.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">I couldn't resist snapping a shot of this young man, expertly gutting a fresh fish. He must be only around 13-15 years of age. </span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">Before you pack up your car boot with ice boxes and zoom down to Tanjung Sepat, let me set your expectations correct. Prices here are NO CHEAPER than what you will find in PJ / KL. In fact, they are actually a little bit more <em>expensive. </em>So no cheap cheap seafood here. What you WILL get is fresh sea catch. Fresher than what you will get in your local wet market. </span><br />
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<span style="font-family: "verdana";">Here are two dishes that I cooked immediately for our dinner that same evening - just to check how fresh it is, compared to what I can get in PJ at my local wet market. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-t_pLAfNoCAw/VqbGx0Dqv1I/AAAAAAAAH-w/lkBss2NpXEg/s1600/16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-t_pLAfNoCAw/VqbGx0Dqv1I/AAAAAAAAH-w/lkBss2NpXEg/s640/16.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">A plate of tiger prawns - simply stir fried with ginger, spring onion and garlic, a dash of soy sauce and Chinese white wine. No added salt or pepper or other seasoning. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Xt9CZcyNoE0/VqbGyvmMZCI/AAAAAAAAH-4/7LvQmIpTFow/s1600/17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Xt9CZcyNoE0/VqbGyvmMZCI/AAAAAAAAH-4/7LvQmIpTFow/s640/17.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Steam Siakap Teochew Style - with pickled sour plum, sesame oil, soy sauce and loads of spring onion, ginger and garlic. </span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">These two dishes gave me a rude jolt of reminder that I have almost forgotten the taste of sweetness that can only come from absolutely fresh sea catch. Yes, that's how fresh they were. Both the prawns and the fish have that clear sweetness that cuts through the seasoning and aromatics. Hubby was so pleased with it that he suggested we should make another trip soon to stock up more fresh catch! </span><br />
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<span style="font-family: "verdana";">Two things that we didn't manage to get is dragon fruit and passion fruit. There are plenty of dragon fruit farms along the way if you take the KLIA route. We headed back on the opposite (but much nearer) Morib/Banting route hence we missed the opportunity. Ah well, all the more reason to plan our 2nd trip back :))</span><br />
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<span style="font-family: "verdana";"></span><br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-13757238148340473142016-01-29T10:24:00.001+08:002016-01-29T10:24:30.937+08:00The easiest, quickest, 2-ingredient Homemade Chocolate Sauce; and Homemade Milkshake<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<a href="http://2.bp.blogspot.com/-GSIHdJAvicY/VqrHLNtdthI/AAAAAAAAH_4/t6e3mic32cM/s1600/sauce4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-GSIHdJAvicY/VqrHLNtdthI/AAAAAAAAH_4/t6e3mic32cM/s640/sauce4.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We've been having a heatwave of late. It's been scorching hot in the last two weeks, so I thought of making some cold milkshake for the kids as a treat, especially when they come back from their evening playtime in the park. </span><br />
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<span style="font-family: Verdana;">To kids, anything to do with chocolate is nice. So what could be nicer than some cold chocolate milkshake? Homemade chocolate sauce is super easy to make. I simply couldn't bring myself to pay RM20 for a bottle of Hershey chocolate sauce, so here's my RM3 equivalent of yummylicious, spoon-licking-good chocolate sauce, made from just 2 ingredients - good quality cocoa powder, and <span style="font-family: Verdana, sans-serif;">sweetened</span> condensed milk. </span><br />
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<span style="font-family: Verdana;">Takes all of 1 minute to make.</span><br />
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<span style="font-family: Verdana;"><strong><u>Homemade Chocolate Sauce</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;">Makes about 400ml</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana;">4 tbsp of good quality cocoa powder (I use Hershey cocoa powder)</span></li>
<li><span style="font-family: Verdana;">1 can of sweetened condensed milk (I use Gold Coin brand)</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZxGrkPFQMOw/VqrHJIZVyGI/AAAAAAAAH_k/0RRRXu1SKTQ/s1600/sauce1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ZxGrkPFQMOw/VqrHJIZVyGI/AAAAAAAAH_k/0RRRXu1SKTQ/s640/sauce1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Keeping the powder in the fridge tends to make em clump up, so make sure you sift it first</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6rZJtl2kD3Q/VqrHJxGKaII/AAAAAAAAH_s/6pGlURPwU9k/s1600/sauce2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6rZJtl2kD3Q/VqrHJxGKaII/AAAAAAAAH_s/6pGlURPwU9k/s640/sauce2.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Gold coin creamer is more diluted so no water is necessary. Other brands such as F&N is very thick so add some water to dilute it slightly. </span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Method</span><br />
<ol>
<li><span style="font-family: Verdana;">Use a heavy based saucepan and pour the condensed milk into the pan.</span></li>
<li><span style="font-family: Verdana;">Heat on the lowest fire and add in the cocoa powder one tablespoon at a time, stirring gently to ensure no lumps and all the powder is evenly melted. Best is to sift the powder first or directly onto the condensed milk. </span></li>
<li><span style="font-family: Verdana;">Keep stirring to ensure the bottom does not burn. Once the cocoa powder has melted, remove from fire and pour into a clean glass jar. </span></li>
</ol>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7tr5B7fKTjU/VqrHKTE1VtI/AAAAAAAAH_w/4v0Xb1vjD7E/s1600/sauce3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7tr5B7fKTjU/VqrHKTE1VtI/AAAAAAAAH_w/4v0Xb1vjD7E/s640/sauce3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Stir briskly and evenly to ensure no clumping</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GSIHdJAvicY/VqrHLNtdthI/AAAAAAAAH_4/t6e3mic32cM/s1600/sauce4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-GSIHdJAvicY/VqrHLNtdthI/AAAAAAAAH_4/t6e3mic32cM/s640/sauce4.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Keep in clean glass jar for up to 1 month</span></td></tr>
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<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">You can now use the chocolate sauce to make milkshakes, drizzle over waffles/icecream/cut fruits, or to make chocolate drinks. I've been using it to make Banana Chocolate Milkshake as an after dinner treat. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"><strong><u>Homemade Banana Chocolate Milkshake</u></strong></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana;">Frozen banana slices</span></li>
<li><span style="font-family: Verdana;">Chocolate sauce</span></li>
<li><span style="font-family: Verdana;">Cold fresh milk</span></li>
<li><span style="font-family: Verdana;">Cold water</span></li>
</ul>
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<span style="font-family: Verdana;">Method</span><br />
<ol>
<li><span style="font-family: Verdana;">Add all the ingredients into a blender and whizz until well blended and frothy. Serve immediately.</span></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XpkkTphDEZg/VqrHL0xg6NI/AAAAAAAAIAA/7fRUh1K8DUQ/s1600/frozenbananas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-XpkkTphDEZg/VqrHL0xg6NI/AAAAAAAAIAA/7fRUh1K8DUQ/s640/frozenbananas.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Cut ripened bananas into slices and freeze for an instant cold milkshake</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8fKtqrR6Dzw/VqrHMuBRp7I/AAAAAAAAIAM/ZFRFtURYLbM/s1600/freshmilk.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-8fKtqrR6Dzw/VqrHMuBRp7I/AAAAAAAAIAM/ZFRFtURYLbM/s640/freshmilk.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I stock up on Farm fresh milk whenever there is a promotion</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PnOhnGNhsqo/VqrHNIF7tAI/AAAAAAAAIAQ/ZG8l2BVUAO0/s1600/pour.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PnOhnGNhsqo/VqrHNIF7tAI/AAAAAAAAIAQ/ZG8l2BVUAO0/s640/pour.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Pour the preferred amount of chocolate sauce into the blender with all the other ingredients and whizz away</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-86klKlAsrgw/VqrHOOcma7I/AAAAAAAAIAc/hkgZQA9umr8/s1600/milk1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-86klKlAsrgw/VqrHOOcma7I/AAAAAAAAIAc/hkgZQA9umr8/s640/milk1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The best milkshake is made at home. </span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1A1A-XF0Ma4/VqrHOiXYKxI/AAAAAAAAIAg/lPKNjzAcIXU/s1600/milk3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-1A1A-XF0Ma4/VqrHOiXYKxI/AAAAAAAAIAg/lPKNjzAcIXU/s640/milk3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"></span></td></tr>
</tbody></table>
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-17286387283833179552016-01-19T21:20:00.001+08:002016-01-19T21:20:04.046+08:00Easy Desserts Back-to-Back: Recipe 2 - Avocado and Durian Smoothie<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: "verdana" , sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-442L81OX8-I/VknICpSpgcI/AAAAAAAAH4E/jXxj3pLaMhc/s1600/avo%2Bsmoothie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-442L81OX8-I/VknICpSpgcI/AAAAAAAAH4E/jXxj3pLaMhc/s640/avo%2Bsmoothie.JPG" width="390" /></a></div>
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<br />
<br />
<span style="font-family: "verdana";">I first discovered this ultra yummylicious drink at a Vietnamese restaurant in Adelaide last year. </span><br />
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">A good friend of mine took us to this no-frills, cheap-and-good eatery in the suburbs for some good pho and I ordered this drink. It just knocked my socks off! SO GOOD! How did it take me this long to discover that avocado and durian can turn out to be such a heavenly union?</span><br />
<span style="font-family: "verdana";"></span><br />
<br />
<span style="font-family: "verdana";"><strong><u>Avocado and Durian Milkshake</u></strong></span><br />
<span style="font-family: "verdana";">Serves 2</span><br />
<br />
<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">1 ripened avocado</span></span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US"></span></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">1/2 cup of sweet durian flesh (best to use D2 or D24) </span></span></div>
</li>
<li><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">3 Tbspn condensed milk </span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">1 cup of ice cubes </span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">Water </span>
</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">
</span><br />
<span style="font-family: "verdana" , sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US"><i>Method</i></span></span></div>
<span style="font-family: "verdana" , sans-serif;">
</span><br />
<ol><span style="font-family: "verdana" , sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">Add
all the ingredients into a high powered blender (strong enough to
crush ice) and blend until smooth and creamy. Serve immediately.</span></span></div>
<span style="font-family: "verdana" , sans-serif;">
</span></li>
</ol>
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<div lang="en-US" style="margin-bottom: 0in;">
<div>
</div>
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<div lang="en-US" style="margin-bottom: 0in;">
<div>
</div>
<br /></div>
</div>
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-46239834494303582922015-12-01T22:21:00.002+08:002015-12-01T22:21:49.178+08:00Easy Desserts Back-to-Back: Recipe 1 - Caramelised Bananas with Gula Melaka on Hot Waffles <a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana";"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nHh5Ek1S_eE/VknICADQtTI/AAAAAAAAH4A/XJ6192Ez8DQ/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-nHh5Ek1S_eE/VknICADQtTI/AAAAAAAAH4A/XJ6192Ez8DQ/s640/021.JPG" width="426" /></a></div>
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">Now that my kids are older, they've been regularly requesting for dessert after dinner *gasp*. </span><br />
<br />
<span style="font-family: "verdana";">I've had to put on my thinking cap to come up with some simple desserts that the whole family can enjoy. This is one of the easy desserts that i make regularly. </span><br />
<span style="font-family: Verdana;"></span><span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";"><strong><u>Caramelised Bananas with Gula Melaka on Hot Waffles</u></strong></span><br />
<span style="font-family: "verdana";">Serves 2<br />
<br />
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">This
fusion, western-local recipe marries the sweetness of pisang emas
with gula melaka on toasty hot waffle for an all round family
friendly dessert. For extra indulgence, top it with a scoop of vanilla
icecream. </span>
</span><br />
<span style="font-family: "verdana" , sans-serif;">
</span></span><br />
<span style="font-family: "verdana";"><ul>
<li><div lang="en-US" style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">2 medium size ripened pisang emas </span></span></div>
</li>
<li><div lang="en-US" style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US"></span></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">2 pieces of store bought waffle, lightly toasted</span></span></div>
</li>
<li><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">A knob of butter</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">1/2 tbspn brown sugar</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">3 Tbspn of chopped gula melaka</span></span></li>
<li><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><span lang="en-US">1 Tbspn of chopped nuts (walnut / pecan / roasted peanuts</span></span></li>
</ul>
<div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US"><i>Method</i></span></span></div>
<ol>
<li><div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">Cut
the banana into chunks. Melt the butter in a pan and add the brown sugar. Once the sugar starts to caramelize, add the bananas and swirl quickly to just soften and coat them with the mixture. Set aside. </span></span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">Melt
the gula melaka in a small saucepan and let it cool. I usually make extra to keep for other uses as well. </span></span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><span lang="en-US">Top
the waffle with the bananas, sprinkle the chopped nuts and drizzle the gula melaka on top. Serve immediately. </span></span></div>
</li>
</li>
</li>
</ol>
<div lang="en-US" style="margin-bottom: 0in;">
<div>
</div>
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</span><br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-63358608234600080072015-11-26T08:15:00.001+08:002015-11-26T08:15:07.225+08:00Food Review: Christmas buffet at Pacific Regency Hotel Suites<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0 0 0 0;" /></a>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-f3-zVsZfgss/VlPIHKziPkI/AAAAAAAAH40/4TmNJhN1llk/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-f3-zVsZfgss/VlPIHKziPkI/AAAAAAAAH40/4TmNJhN1llk/s640/001.JPG" width="424" /></a></div>
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">Christmas is just round the corner! If you are not planning to cook up a storm but instead looking for options to dine out for a nice Christmas meal, you can check out the exciting fare at Pacific Regency KL. </span><br />
<span style="font-family: "verdana";"></span><br />
<a name='more'></a><span style="font-family: "verdana" , sans-serif;">About a week ago, I received an invitation from the folks at Pacific Regency Suites to attend a preview of their Christmas buffet. </span><br />
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">Pacific Regency is a 4 star hotel cum suites and is situated right opposite KL Tower, an enviable location indeed. Ms Panir (Assistant Manager, PR) and Ms Nurul Izzah (Assistant Manager, Communications) were our kind hosts for the night, which was also attended by other food bloggers and media personnel. </span><br />
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">Entitled "It's a Jolly Good Christmas at Pacific Regency Hotel Suites!", the buffet offers a sumptuous selection including Western, Chinese, Japanese and several live cooking stations. Executive Sous Chef Zairul who helms the kitchen, explained that the main star of the night, the Roasted Free Range Capon Chicken - is a healthier option to the traditional Roast Turkey as Capon chickens are bred without any usage of hormones or artificial growth enhances and are free from antibiotics. </span><br />
<span style="font-family: "verdana";"></span><br />
<span style="font-family: "verdana";">We dined at Soi 23 on level 23, which offered a handsome view of the city's skyline as well as a majestic view of the KL Tower. Come Christmas Eve, the buffet will be available at both Soi 23 and Cristallo Di Luna. </span><br />
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<span style="font-family: "verdana";">Here are some of the interesting spread available to tantalise your tastebuds.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wo1SBvQIK-s/VlPIG9fkBpI/AAAAAAAAH4o/hnSvi2YQ4AE/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://1.bp.blogspot.com/-wo1SBvQIK-s/VlPIG9fkBpI/AAAAAAAAH4o/hnSvi2YQ4AE/s640/003.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The magnificent bird that's the highlight of the buffet</span></td></tr>
</tbody></table>
<span style="font-family: "verdana";"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nZAMxeYbiTg/VlPIIGixx3I/AAAAAAAAH6E/BgrcJrp3hqc/s1600/004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://1.bp.blogspot.com/-nZAMxeYbiTg/VlPIIGixx3I/AAAAAAAAH6E/BgrcJrp3hqc/s640/004.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Seafood platter comprising king prawns, queen scallops, flower crabs and mussels</span></td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FxH7zKbrbZY/VlPIJKpmRaI/AAAAAAAAH5A/bzdMXo7StWA/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://1.bp.blogspot.com/-FxH7zKbrbZY/VlPIJKpmRaI/AAAAAAAAH5A/bzdMXo7StWA/s640/006.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Hubby and I enjoyed the pasta - especially this squid ink pasta with their speciality Bolognese sauce. It was delicious. </span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="424" src="http://4.bp.blogspot.com/-bjJzR2rElX8/VlPIJgfWf0I/AAAAAAAAH6Q/0h5y-96h80w/s640/008.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Smoked Salmon</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bjJzR2rElX8/VlPIJgfWf0I/AAAAAAAAH6Q/0h5y-96h80w/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a><br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="424" src="http://2.bp.blogspot.com/-JgjCpmABRss/VlPIKOUqfQI/AAAAAAAAH5M/5KmTfvUpYsQ/s640/009.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Tuck into a more than decent cheese platter</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JgjCpmABRss/VlPIKOUqfQI/AAAAAAAAH5M/5KmTfvUpYsQ/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a><br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Hud-RsYNAhA/VlPIKxE_-gI/AAAAAAAAH5Y/co5k4KkS_3k/s1600/015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Hud-RsYNAhA/VlPIKxE_-gI/AAAAAAAAH5Y/co5k4KkS_3k/s640/015.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Braised Beef Stew - the gravy was rich and beefy, but unfortunately the meat was overcooked and rather tough.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-v11I9LEHstg/VlPILDmGhyI/AAAAAAAAH6I/Dirw338NvLU/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-v11I9LEHstg/VlPILDmGhyI/AAAAAAAAH6I/Dirw338NvLU/s640/016.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Yam ring with seafood - a pretty respectable rendition</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qdyCvMXG4iQ/VlPIMu83pJI/AAAAAAAAH50/LERR38allww/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-qdyCvMXG4iQ/VlPIMu83pJI/AAAAAAAAH50/LERR38allww/s640/017.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Pan Seared Salmon with Tri Color Peppers</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tzL2GViDkH0/VlPIMGoIeNI/AAAAAAAAH58/PRoptEAoB6Q/s1600/012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://2.bp.blogspot.com/-tzL2GViDkH0/VlPIMGoIeNI/AAAAAAAAH58/PRoptEAoB6Q/s640/012.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The dessert selection - I especially enjoyed the Christmas cookies and the green tea muffins </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pq04fs-T4rI/VlPINPq5wQI/AAAAAAAAH54/2ntxb5qyXS0/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-pq04fs-T4rI/VlPINPq5wQI/AAAAAAAAH54/2ntxb5qyXS0/s640/023.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The rather shy but smiley Chef Zairul </span></td></tr>
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<span style="font-family: "verdana";">The Christmas buffet is priced at RM185nett per adult and RM100nett per child (at Cristallo Di Luna) and RM175nett per adult and RM80nett per child (at Soi 23); inclusive of a glass of prosecco, party pack and free entry to Luna Bar's Christmas Eve Party. For reservations, call +603.2332.7777 ext 6807. Many thanks</span><span style="font-family: "verdana";"> to Pacific Regency for this invitation! </span><br />
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<span style="font-family: "verdana";"></span><br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-20453638235703815782015-11-18T10:48:00.001+08:002015-11-18T10:48:57.195+08:00Moist and Sticky Chocolate Cake with Chocolate Ganache<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<a href="http://1.bp.blogspot.com/-BCkSaXhO-ws/VkQF6o5S8cI/AAAAAAAAH2I/lrOuGh8jvNM/s1600/cake4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BCkSaXhO-ws/VkQF6o5S8cI/AAAAAAAAH2I/lrOuGh8jvNM/s640/cake4.JPG" width="480" /></a></div>
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<span style="font-family: "verdana";">Sometime in June this year, I finally mustered up the courage to bake a cake for my son's birthday party. </span><br />
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<a name='more'></a><span style="font-family: "verdana";">Folks who know me well know that I am no baker. I'm better at cooking dishes than doing bakes and pastries. But baking a cake for my son's birthday is something I really want to attempt at least once during my lifetime :PP Thankfully my boy is not demanding, in fact he is easily pleased with simple things. So we mutually agreed on something not too difficult for mummy's maiden attempt - a simple chocolate cake with chocolate ganache.</span><br />
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<span style="font-family: "verdana";">I can't remember the original recipe source for the chocolate cake - I've "bastardised" so many cake recipes mainly by substituting fattening ingredients with healthy ones; but I've used this recipe for a few times to make a very fudgey cake and it has turned out well. The texture is almost brownie-like; but it is not crumbly nor has a crisp top like a regular brownie because I substituted most of the butter with my own homemade greek kefir yogurt. </span><br />
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<span style="font-family: "verdana";">For the ganache, I used a recipe from Stephanie Jaworski's blog. I mentioned before in my previous postings that I really like her recipes and videos as her instructions are clear and detailed. This is another simple and fool proof recipe, and I learned how to do the coating on the cake based on her videos. After a few practise rounds using some friends as guinea pigs (!), this is the final result. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Simple chocolate fudge cake with chocolate ganache, and decorated with smarties. Not too bad lah!</span></td></tr>
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<span style="font-family: "verdana";"><strong><u>Moist and Sticky Chocolate Cake with Chocolate Ganache</u></strong></span><br />
<span style="font-family: "verdana";">Makes an 8 inch round cake </span><br />
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<span style="font-family: "verdana";">Dry</span><br />
<span style="font-family: "verdana";">1 cup plain flour, sifted</span><br />
<span style="font-family: "verdana";">2/3 cup brown sugar, lightly packed, no lumps</span><br />
<span style="font-family: "verdana";">1 cup castor sugar, no lumps</span><br />
<span style="font-family: "verdana";">1/2 tsp salt</span><br />
<span style="font-family: "verdana";">1/2 tsp baking soda</span><br />
<span style="font-family: "verdana";">1/4 tsp baking powder</span><br />
<span style="font-family: "verdana";">1/2 cup unsweetened cocoa powder, sifted</span><br />
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<span style="font-family: "verdana";">4 tbspn melted butter</span><br />
<span style="font-family: "verdana";">1 cup mix of greek kefir yogurt and plain kefir yogurt (homemade)</span><br />
<span style="font-family: "verdana";">2 large eggs</span><br />
<span style="font-family: "verdana";">4 tbspn milk</span><br />
<span style="font-family: "verdana";">2 tsp pure vanilla extract (homemade)</span><br />
<span style="font-family: "verdana";">1/2 cup chopped hazelnuts</span><br />
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<span style="font-family: "verdana";">Method</span><br />
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<span style="font-family: "verdana";">1. Preheat the oven at 180celcius. Whisk the dry ingredients together.</span><br />
<span style="font-family: "verdana";">2. Whisk the wet ingredients until smooth. Pour onto the dry ingredients and mix well. </span><span style="font-family: "verdana";">Stir in the chopped nuts.</span><br />
<span style="font-family: "verdana";">4. Pour into a greased cake pan and bake for 30-35 minutes. Remove from oven and cool completely before coating the ganache.</span><br />
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<span style="font-family: "verdana";">To make the ganache:</span><br />
<span style="font-family: "verdana";">225g semi sweet dark chocolate, finely chopped OR use chocolate chips </span><br />
<span style="font-family: "verdana";">200ml heavy whipping cream (best to use 35-40% fat content)</span><br />
<span style="font-family: "verdana";">28g butter, melted</span><br />
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<span style="font-family: "verdana";">Method</span><br />
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<span style="font-family: "verdana";">1. Put the chopped chocolate or chips in a deep heatproof bowl.</span><br />
<span style="font-family: "verdana";">2. Pour the cream into a saucepan and bring to almost boiling point (when the bubbles start to form at the side). </span><br />
<span style="font-family: "verdana";">3. Pour the hot cream onto the chopped chocolate and let it sit for 3 minutes, undisturbed. Then stir gently with a whisk to minimise incorporating any additional air. The texture should be smooth and glossy, thick yet pourable. Allow to cool slightly.</span><br />
<span style="font-family: "verdana";">4. Placed the completely cooled cake on a rack slightly smaller than the dimension of the cake, over a pan lined with baking sheet.</span><br />
<span style="font-family: "verdana";">5. Pour the ganache slowly from the centre of the cake and let it drip slightly over the cake. Put in the fridge to chill until the ganache has set. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e4uphDuztIg/VkQF50pEcBI/AAAAAAAAH2M/LIjwLuD3tys/s1600/cake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-e4uphDuztIg/VkQF50pEcBI/AAAAAAAAH2M/LIjwLuD3tys/s640/cake2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Initial attempt was rather clumsy - the ganache was too thick, and overflowed to the bottom</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YbEf0MwJNfQ/VkQF48-rVUI/AAAAAAAAH1w/RNrR2LvbXhY/s1600/cake5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-YbEf0MwJNfQ/VkQF48-rVUI/AAAAAAAAH1w/RNrR2LvbXhY/s640/cake5.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Final result was much better. I was quite pleased with the dripping effect. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-O2gccoFvgXE/VkQF5Y0thWI/AAAAAAAAH14/euCVTVQXw-c/s1600/cake1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-O2gccoFvgXE/VkQF5Y0thWI/AAAAAAAAH14/euCVTVQXw-c/s640/cake1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The texture was very moist and fudgey, with a rich chocolate flavour. The greek kefir yogurt did a great job keeping the cake moist for up till 3 days. </span></td></tr>
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com3tag:blogger.com,1999:blog-1943427102231523832.post-28893535831699312182015-11-12T10:24:00.001+08:002015-11-12T10:24:01.740+08:00Moist Banana Chocolate Muffin <div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-XfMzObxtfn4/VkPv6AeOInI/AAAAAAAAH08/8fy693i2aPw/s1600/m4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-XfMzObxtfn4/VkPv6AeOInI/AAAAAAAAH08/8fy693i2aPw/s640/m4.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">You must be thinking, not another muffin recipe? Yea, that thought crossed my mind too. But then I'm always on the quest to find that fail-proof muffin recipe that tastes good (especially to my kids), keeps well overnight without drying out, AND does not send me rocketing to the gym! </span><br />
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<span style="font-family: Verdana;">Well, I'm happy to announce that this recipe meets all the above criteria - with flying colours :)) I had to tweak the original recipe a fair bit but yes, we've finally got a keeper in this one. </span><br />
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<span style="font-family: Verdana;">I've baked countless muffins before, using different recipes and taste combination, but this is the ONLY one that got a unanimous thumbs up from everyone, and which my 2 year old simply couldn't keep her hands off. She would haul herself up the high breakfast bar chair to the kitchen counter and be quietly chomping away on the muffin. When I finally realised where she was, she would give me a big grin, with the corners of her mouth all smeared with muffin crumbs. </span><br />
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<span style="font-family: Verdana;"><strong><u>Moist Banana Chocolate Muffin</u></strong></span><br />
<span style="font-family: Verdana;">Makes 12 large muffins</span><br />
<span style="font-family: Verdana;">Adapted from <em>brooklynfarmgirl.com</em></span><br />
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<span style="font-family: Verdana;">A</span><br />
<span style="font-family: Verdana;">1.5 cups plain flour, sifted</span><br />
<span style="font-family: Verdana;">1 tsp baking soda</span><br />
<span style="font-family: Verdana;">1 tsp baking powder</span><br />
<span style="font-family: Verdana;">1/2 tsp salt</span><br />
<span style="font-family: Verdana;">1/4 tsp cinnamon powder</span><br />
<span style="font-family: Verdana;">1 tbspn unsweetened cocoa powder (I use Van Houten)</span><br />
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<span style="font-family: Verdana;">B</span><br />
<span style="font-family: Verdana;">4-5 medium size fully ripened bananas (I like to use pisang emas), roughly mashed</span><br />
<span style="font-family: Verdana;">3/4 cup brown sugar</span><br />
<span style="font-family: Verdana;">4 tbspn plain yogurt</span><br />
<span style="font-family: Verdana;">4 tsp melted butter</span><br />
<span style="font-family: Verdana;">1 large egg</span><br />
<span style="font-family: Verdana;">1 tsp pure vanilla extract (I use my own homemade extract)</span><br />
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<span style="font-family: Verdana;">Method</span><br />
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<span style="font-family: Verdana;">1. Preheat oven at 180celcius</span><br />
<span style="font-family: Verdana;">2. Lightly greased a non stick muffin pan with some melted butter</span><br />
<span style="font-family: Verdana;">3. Mix A together in a large bowl with a whisk.</span><br />
<span style="font-family: Verdana;">4. Mix B together in a separate bowl and pour into A. Fold in the mixture but don't overmix. The mixture should be fully incorporated, heavy and wet, with some specks of white flour here and there. </span><br />
<span style="font-family: Verdana;">5. Spoon into the muffin and bake for 15-18 minutes until the top is dry but soft, and the cake tester comes out clean. </span><br />
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<span style="font-family: Verdana;">As with most cakes and pastries, this is best served warm, say 20-30minutes out of the oven. My son and I had these over a cuppa for breakfast, and it was indeed one of the best simple breakfast we've had. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Sbp0R2kqzvo/VkPv57FpcfI/AAAAAAAAH1A/APdfdI3KAOc/s1600/m1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Sbp0R2kqzvo/VkPv57FpcfI/AAAAAAAAH1A/APdfdI3KAOc/s640/m1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Spoon no more than 3 quarters full</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SYIXl1VR060/VkPv6kxRIgI/AAAAAAAAH1M/cwIwjPX76UY/s1600/m5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-SYIXl1VR060/VkPv6kxRIgI/AAAAAAAAH1M/cwIwjPX76UY/s640/m5.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Moist, slightly sticky yet still fluffy but not crumbly. That's the texture I like, and one which you get with using yogurt as the main wet ingredient instead of butter or oil. The measly 4 teaspoon of butter holds it all together and gives it added aroma. </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-x1tX-DcXg5E/VkPv63b71UI/AAAAAAAAH1I/9yYEREcAi-s/s1600/m7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-x1tX-DcXg5E/VkPv63b71UI/AAAAAAAAH1I/9yYEREcAi-s/s640/m7.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">My favourite cake container - a bargain I got during the Hari Raya sale recently</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Op3JvvePskk/VkPv7fWP-tI/AAAAAAAAH1g/yTgKM5i7Ohc/s1600/m6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Op3JvvePskk/VkPv7fWP-tI/AAAAAAAAH1g/yTgKM5i7Ohc/s640/m6.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Enjoy :)</span></td></tr>
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-27136503280446969092015-10-28T15:37:00.001+08:002015-10-28T15:49:08.317+08:00Food review: New menu at Elegantology, Publika<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-WNz8GScH1l4/VjB93hvwv-I/AAAAAAAAH0U/1VpHjmxx2Us/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-WNz8GScH1l4/VjB93hvwv-I/AAAAAAAAH0U/1VpHjmxx2Us/s640/020.JPG" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Two weekends ago, I received an invitation from the kind folks at Elegantology to attend a sneak preview of their relaunch. </span><br />
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<a name='more'></a><span style="font-family: Verdana;">The original concept of Elegantology is to marry retail fashion (supporting local designers) and food together in an elegant setting, where one can indulge in a good quality meal and do some fashion shopping at the same time under one roof. According to Elegantology's affable operations director Mr Ric Bische, Elegantology has just underwent some major renovations to create a more comfortable and spacious layout. </span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0H_MHdDeKHY/VjBo_yAgf8I/AAAAAAAAHyk/tB0OYECaK_s/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://3.bp.blogspot.com/-0H_MHdDeKHY/VjBo_yAgf8I/AAAAAAAAHyk/tB0OYECaK_s/s640/005.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Soak in a setting of casual French boudoir</span></td></tr>
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<span style="font-family: Verdana;">This relaunch aims to position the dining aspect at the forefront, helmed by executive chef Pele Kuah. We had the pleasure to dine on some finely crafted dishes that showcases much planning, creativity and respect for good food from Chef Pele and his team.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-S851nR870eg/VjBpAjiFIdI/AAAAAAAAHyw/qTmed9QMI68/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-S851nR870eg/VjBpAjiFIdI/AAAAAAAAHyw/qTmed9QMI68/s640/006.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The open kitchen concept allows one to view the kitchen in action</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-a4Uph9HuUQ0/VjBo_eHZNjI/AAAAAAAAHwg/VcFBU4Fy15Y/s1600/001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-a4Uph9HuUQ0/VjBo_eHZNjI/AAAAAAAAHwg/VcFBU4Fy15Y/s640/001.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Our tasting menu for the day. Elegantology's food is French Asian fusion</span>. </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-N3Qz1XBc-mg/VjBpCReedBI/AAAAAAAAHxU/DPHYoRSFOhI/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-N3Qz1XBc-mg/VjBpCReedBI/AAAAAAAAHxU/DPHYoRSFOhI/s640/014.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Reflecting its Martel legacy is the list of alcoholic cocktails</span>. </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WzvRLAM2yb8/VjBpCAR64dI/AAAAAAAAHzY/yMB9V4HUOMM/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-WzvRLAM2yb8/VjBpCAR64dI/AAAAAAAAHzY/yMB9V4HUOMM/s640/011.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Try their signature cocktails - each with a good 30ml shot of VSOP in</span> it</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ylvMF1wbqSg/VjBpBsX7FrI/AAAAAAAAHxE/0EwomGkzh5s/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ylvMF1wbqSg/VjBpBsX7FrI/AAAAAAAAHxE/0EwomGkzh5s/s640/010.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">An unusual rendition of Charcoal Brioche with Balsamic Vinegar and Olive Oil. </span><br />
<span style="font-family: Verdana; font-size: x-small;">Love the soft and buttery texture of the buns.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ti35_RxcO_E/VjBpC8V4xEI/AAAAAAAAHxc/ZjR6IhxZuYg/s1600/021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-Ti35_RxcO_E/VjBpC8V4xEI/AAAAAAAAHxc/ZjR6IhxZuYg/s640/021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Appetizer 1: Salmon Confit 42 Celcius with Fennel Puree (RM40).</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">The 42 celcius came from the fact that the salmon was cooked sous vide at 42 degrees celcius until it reaches a melt-in-the-mouth texture, giving a very unusual but delightful mouthfeel from the usual salmon fillet texture. </span><span style="font-family: Verdana, sans-serif;">I've never been a fan of fennel, but that simple stroke of a fennel puree on the side made me fell in love with this often-overlooked herb.</span><br />
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<span style="font-family: Verdana, sans-serif;">The presentation reflects a garden with the sprinkling of olive powder to resemble soil. Now you're getting the idea of the level of creative sophistication in their new menu. I'm getting excited already. </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-H_rgrCUH7Tk/VjBpD2O7XKI/AAAAAAAAHxs/kBCHCMq3_pw/s1600/026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-H_rgrCUH7Tk/VjBpD2O7XKI/AAAAAAAAHxs/kBCHCMq3_pw/s640/026.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Lemongrass Consomme (RM40</span>)</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">This light consommé hints at delicate flavours of tom yam, with vegetable pearls and a solitary lobster ravioli. Veering on the side of being bland, it served as an excellent palate cleanser for the stronger flavours of the main dishes to come. </span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-opnY2Ez7QYM/VjBwb-baz-I/AAAAAAAAHyY/AXAgPyGdTfE/s1600/031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-opnY2Ez7QYM/VjBwb-baz-I/AAAAAAAAHyY/AXAgPyGdTfE/s640/031.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">24 hour Sous Vide Lamb Ribs (RM80</span>)</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Hands down, these were the best ribs I've had. Chef Pele explained that these are not the usual cut of ribs but were Denver ribs, which is a premium cut. Cooked sous vide for 24 hours, the texture was a perfect balance of tenderness yet retaining that slight chewiness, so one still gets the pleasure of mastication. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">One new thing I learned here from Chef Pele - seafood goes great with lamb, as evident of the ribs here being served on a dash of mussel ragout. </span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4iHXgr7KzUY/VjBpEOC68QI/AAAAAAAAH0E/Noib2iSv64c/s1600/034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://3.bp.blogspot.com/-4iHXgr7KzUY/VjBpEOC68QI/AAAAAAAAH0E/Noib2iSv64c/s640/034.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Soya Glazed Cod (RM84)</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">The lamb ribs raised our expectations and we waited eagerly for the next dish. This Soya Glazed Cod didn't disappoint at all. Full of flavour, coupled with the silky yuzu tobiko butter sauce, this dish was a star. An interesting note was the addition of local ingredient using paku to liven up the dish. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7M7CBgcdSrY/VjBpEuljboI/AAAAAAAAHx8/0nCrTQh8x5I/s1600/036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="418" src="http://4.bp.blogspot.com/-7M7CBgcdSrY/VjBpEuljboI/AAAAAAAAHx8/0nCrTQh8x5I/s640/036.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Roasted Muscovy Duck Breast (RM85)</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">A well executed presentation, the duck was flavourful and tender, with none of that gamey smell or aftertaste. Paired with cherry red wine reduction, watercress emulsion (another example of using local ingredients) and finished off with a slab of creamy foie gras, we couldn't find any fault with this dish.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-o500SPbcB1U/VjBpF_0y16I/AAAAAAAAHyI/zPSYIj2N5RE/s1600/041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-o500SPbcB1U/VjBpF_0y16I/AAAAAAAAHyI/zPSYIj2N5RE/s640/041.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Dessert - Chilled Cheese cake (RM30)</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Don't be fooled by the simple description. Apparently, the sous chef was hired because of his interpretation of this classic dessert. It has a smooth and silky texture, almost tofu like, with a creamy cheesy flavour that is not overwhelming. The fruity addition cuts through any cloying aftertaste from the dairy content. </span><br />
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<a href="http://4.bp.blogspot.com/-_QKJ0klQpOM/VjBpFGYrsHI/AAAAAAAAHyA/zsWPU2nWAm0/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-_QKJ0klQpOM/VjBpFGYrsHI/AAAAAAAAHyA/zsWPU2nWAm0/s640/039.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Overall, we enjoyed this dining experience - sophisticated ambience and high quality, immaculately presented good food. The meal is not cheap by any means, but really, you get what you pay for. </span><span style="font-family: Verdana;">They also have a </span><span style="font-family: Verdana;">great value Set Lunch starting from RM30++ and Set Dinner from RM50++ per pax.</span><br />
<span style="font-family: Verdana;"> </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Elegantology Gallery and Restaurant</span><br />
<span style="font-family: Verdana;">Address: Solaris Dutamas 1, Jalan Dutamas 1, KL.</span><br />
<span style="font-family: Verdana;">Tel: 03.6206.5577</span><br />
<span style="font-family: Verdana;">Opening hours: 10am-11om daily</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"><em>Whilst the invitation for this food review came from Elegantology, the opinions are solely the writer's own. </em></span><br />
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<span style="font-family: Verdana;"></span><br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-26719815174046199672015-09-28T16:46:00.000+08:002015-09-28T16:47:14.215+08:00Food Feature : 5 of the best chicken rice in town<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: Verdana, sans-serif;">Chicken
rice is definitely one of the all time favourite food for
Malaysians. </span></div>
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<a name='more'></a><span style="font-family: Verdana, sans-serif;">Smooth tender chicken, doused in a fragrant sauce of soy
sauce, sesame oil and topped with spring onion and coriander, and
accompanied by fluffy chicken rice and crunchy bean sprouts. Ah,
comfort food at its best. </span><br />
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">The good news is, there are plenty of
places around town where you can find a good plate of chicken rice,
and they are available from breakfast till dinner. Here is my take
on 5 of the best spots in PJ and Subang for that yummy plate of
chicken rice.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Restoran
Prosperity Bowl, SS2 </b>
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<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-ll3XmCJ1bb4/VfEddRnAmBI/AAAAAAAAHuw/MdPABtCic80/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ll3XmCJ1bb4/VfEddRnAmBI/AAAAAAAAHuw/MdPABtCic80/s640/1.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Last year's theStar People's Choice Food Award for the
Best Chicken Rice in Klang Valley, this eatery certainly
lives up to expectations with its chicken rice offerings. Prosperity
Bowl pride themselves on offering only free range chicken that are
not injected with antibiotics or hormones. </span>
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-NEbwGlzSNjE/VfEdd7uupfI/AAAAAAAAHu4/Ddcc4a2JaMU/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-NEbwGlzSNjE/VfEdd7uupfI/AAAAAAAAHu4/Ddcc4a2JaMU/s640/2.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">We
love the texture of the chicken meat – tender yet chewy without
being tough. It has a subtle meaty sweetness without being gamey.
The seasoning was top notch - a mixture of good soy sauce, sugar,
sesame oil and chicken oil; all the hallmarks of a good old fashioned
CR seasoning. Their chicken rice and hor fun were also pretty good.
</span>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Prosperity
Bowl is located behind ESH Electrical Shop in SS2. It is the end lot
of that same row. There is no aircondition and the old style
kopitiam interior felt rather grimy, but the delicious food served is
worth sweating it over. </span>
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<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><i>Restoran
Prosperity Bowl, No. 19, Jalan SS2/30, PJ. Tel: 012.397.2820.
Opening hours: 8am – 5pm daily except Wednesdays. GPS</i><strong><i>
</i></strong><strong><i><span style="font-weight: normal;">3.1133134,
101.620971.</span></i></strong><strong><i>
</i></strong><i>Non
Halal. </i>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"><b>Restoran
Kar Heong, Subang SS14 </b></span>
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<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-1PrzJsDemJQ/VfEde4TxT5I/AAAAAAAAHvM/pRn38obFUQg/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-1PrzJsDemJQ/VfEde4TxT5I/AAAAAAAAHvM/pRn38obFUQg/s640/3.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Over
in Subang, one of our favourite CR shop is Kar Heong. This old timer
in SS14 is perenially crowded especially during lunchtime. Parking
can be a challenge, so it's best to car-pool. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span> </div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">The chicken served is
the normal mass-farmed/pasar chicken, but is nevertheless tasty and
tender. Fans of Ipoh chicken rice will rejoice to know that the food
here is similar to Ipoh style in terms of the taste of the seasoning,
the short and fat crunchy beansprouts (yes, it's sourced from Ipoh)
and the hor fun has that Ipoh signature orangey prawn oil floating on
top. Their prawn wantons are also excellent. </span>
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-5HHEZGYzXX0/VfEdebG3S1I/AAAAAAAAHvA/umuAZ1Yw6SQ/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-5HHEZGYzXX0/VfEdebG3S1I/AAAAAAAAHvA/umuAZ1Yw6SQ/s640/4.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Kar
Heong is a no-frills, airconditioned restaurant, with prices that are
still budget friendly. Hence you will find many college students
here tucking into their familiar hearty fare. There is also a branch
in Kota Damansara, but I felt that the taste and quality of food here
in the Subang original branch fares much better. </span>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"><i>Restoran
Kar Heong , No. 60, SS14/2 Subang Jaya. Tel: 012.605.6696. Opening
hours: 9am – 9pm daily. GPS</i><strong><i> </i></strong><strong><i><span style="font-weight: normal;">3.072531,
101.590208. </span></i></strong><i>Non Halal. </i></span>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="color: black;">If
its roast chicken you fancy rather than steam chicken, head over to
the ever popular Kedai Kopi O&S in Paramount Garden and Restoran
Hong Seng in Section 17. </span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-B4zbayUs2z8/VfEdbtaJ0sI/AAAAAAAAHuY/dDIUn1n6aGo/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-B4zbayUs2z8/VfEdbtaJ0sI/AAAAAAAAHuY/dDIUn1n6aGo/s640/7.JPG" width="640" /></a></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><b>Kedai
Kopi O&S, Paramount Garden, PJ</b></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">The
roast chicken stall in O&S serves up some excellent honey roast
chicken and siew yoke. Often overshadowed by the other more “famous”
stalls such as the assam laksa stall and the penang chee cheong fun
stall, this underdog CR stall nevertheless whips up some finger
licking good honeyed chicken and crispy siew yoke. </span>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-_vor21NGNCs/VfEda0YGd4I/AAAAAAAAHuQ/O3HJjmQP1TM/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-_vor21NGNCs/VfEda0YGd4I/AAAAAAAAHuQ/O3HJjmQP1TM/s640/8.JPG" width="640" /></a></span></div>
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<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span> </div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">We
enjoyed their honey roast chicken which has a beautifully smoked and
caramelised coating. I am sure this would be a hit with the kids.
Their siew yoke is also very decent – crunchy crackling and
slightly salty, with a hint of 5 spice powder. The other pleasant
bonus is that their chicken rice is also served with a bowl of piping
hot herbal chicken soup. </span>
</span></div>
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</span><br />
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<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><i>Kedai
Kopi O&S, 39, Jalan 20/14, Paramount Gardens, PJ. Tel:
03.7876.1488. Opening hours: 10am – 2pm. GPS: 3.106811,
101.6255989. Non Halal.</i></span></span></div>
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</span></div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><b>Restoran
Hong Seng, Section 17</b></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<a href="http://3.bp.blogspot.com/-yTbEbNgHLdY/VfEdcOBLCNI/AAAAAAAAHug/Z_kFUiWFFHM/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-yTbEbNgHLdY/VfEdcOBLCNI/AAAAAAAAHug/Z_kFUiWFFHM/s640/5.JPG" width="640" /></a></div>
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</span></div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">The
chicken rice stall in Hong Seng needs no introduction to most PJ
folks. Famously known as the chicken rice stall with the longest
queue, the roast chicken and char siu here is superb. We love the
smoky caramelised flavour that coats the chicken skin and permeates
into the meat. My serving of breast meat was juicy and tender, and I
like the fact that the meat was not flattened – something that many
chicken rice stall do especially to tougher parts of the meat as a
ploy to tenderise the meat before serving. </span>
</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-TxzuQjXUCkY/VfEdczvZxYI/AAAAAAAAHuo/p-WzZX32jV4/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-TxzuQjXUCkY/VfEdczvZxYI/AAAAAAAAHuo/p-WzZX32jV4/s640/6.JPG" width="480" /></a></span></div>
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</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Best
to come by 1130 if you want to skip the queue. Their sour veg is
also pretty decent – super sour and super spicy, with plentyful of
mustard greens. </span>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><i>Restoran
Hong Seng, No. 1, Jalan 17/29, PJ. Tel: 03.7222.3494. Opening hours
10am – 1pm. GPS: 3.128289, 101.635371. Non Halal.</i></span></span></div>
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</span></div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><b>Restoran
Mei Sek, USJ</b></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-UY5iEFF6Ce4/VfEdZQthZwI/AAAAAAAAHuI/HzaKeKXVA10/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-UY5iEFF6Ce4/VfEdZQthZwI/AAAAAAAAHuI/HzaKeKXVA10/s640/9.JPG" width="640" /></a></span><span style="font-family: Verdana, sans-serif;">
</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Lian
Kee Chicken Rice at Mei Sek coffee shop operates only for dinner,
from 5pm – 1130pm. This CR stall is highly popular with families
and the crowd starts packing in after 7pm. Business was so good that
a couple of years ago, they took over the next shoplot. Food here is
also cooked ala Ipoh style – from the seasonings, beansprouts, to
the prawn oil hor fun broth. </span>
</span></div>
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<a href="http://3.bp.blogspot.com/-rvRPyO1GOIs/VfEdfQHFevI/AAAAAAAAHvU/IK8MMUzZ34E/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-rvRPyO1GOIs/VfEdfQHFevI/AAAAAAAAHvU/IK8MMUzZ34E/s640/10.JPG" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-mt7qr7CN9LQ/VfEdf0TjYrI/AAAAAAAAHvY/S_f3bZrhY5w/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-mt7qr7CN9LQ/VfEdf0TjYrI/AAAAAAAAHvY/S_f3bZrhY5w/s640/11.JPG" width="640" /></a></div>
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</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Although
the chicken used is the regular farm chicken, the colour and meat
texture taste very similar to kampung chicken. They also have a good
variety of other items including braised tofu and eggs, foochow fish
balls and yam pork. The other highlight is their condiments –
ginger paste and garlic chili sauce that pack a punch. </span>
</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-A_5tyzUrez0/VfEdgS1MUyI/AAAAAAAAHvg/IQwJJZSNAeY/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-A_5tyzUrez0/VfEdgS1MUyI/AAAAAAAAHvg/IQwJJZSNAeY/s640/12.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><i>Restoran
Mei Sek, No. 12, Jalan USJ14/1K, Subang. Opening hours 5pm –
11.30pm daily. GPS: 3.0387461, 101.5883664. Non Halal.</i></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana;"></span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
You can also find this article re-produced in Hungrygowhere <a href="http://www.hungrygowhere.my/dining-guide/best-picks/12-best-chicken-rice-in-klang-valley-*aid-965b3101/">HERE</a></span></div>
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</div>
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-85845829414185707622015-09-15T23:06:00.001+08:002015-09-15T23:06:21.738+08:00One Pot Meals Part 3 - Salmon and Edamame Fried Rice<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dHfuZM8WD8M/VXeP8KUlr3I/AAAAAAAAHiU/H4NNGqXuuLg/s1600/salmonrice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-dHfuZM8WD8M/VXeP8KUlr3I/AAAAAAAAHiU/H4NNGqXuuLg/s640/salmonrice.JPG" width="640" /></a></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">This recipe came about during one of my conversations with another busy mom when she mentioned she used salmon flakes to cook fried rice. </span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif;">My family enjoys this Japanese inspired one bowl fried rice. It not only looks visually appealing with the
bright orange and green colors, it is very tasty too. Top it with plenty of crunchy shredded seaweed and sesame seeds for that extra flavour and crunch. </span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--I5ZMv1q0xg/VfEobEN5m-I/AAAAAAAAHv0/gchSQpS61r8/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/--I5ZMv1q0xg/VfEobEN5m-I/AAAAAAAAHv0/gchSQpS61r8/s640/039.JPG" width="640" /></a></div>
<br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><b></b></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><b>Japanese Salmon and Edamame Rice </b>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Makes 2 servings
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><br />
<ul><span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">300g salmon cutlet, cut into bite
size pieces</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">2 cups cooked rice
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ cup cooked edamame beans</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 knob ginger, minced</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 fat pip garlic, chopped</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Sesame seeds
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Salt and pepper</span></div>
<span style="font-family: Verdana, sans-serif;">
</span></li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Lmx04YZi7MI/VfEobuVX7AI/AAAAAAAAHv4/IJJQzXD4jj8/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Lmx04YZi7MI/VfEobuVX7AI/AAAAAAAAHv4/IJJQzXD4jj8/s640/006.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">So colourful and packed with nutrients</span></td></tr>
</tbody></table>
<div style="margin-bottom: 0in;">
<br />
<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">To make the teriyaki sauce</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tbspn Japanese soy sauce (if
unavailable, use regular soy sauce)</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tbspn mirin (omit if
unavailable)</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tbspn sake (if unavailable, use
½ tbspn chinese cooking wine)
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tbspn brown sugar</span></div>
<span style="font-family: Verdana, sans-serif;">
</span></li>
</li>
</li>
</li>
</ul>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><br />
<ol><span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">To make the teriyaki sauce, pour
the seasonings into a small pan and bring to a simmer over low heat.
Stir gently until the sugar starts to caramelise. Remove from heat
and let it cool down.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Heat some oil in a medium size pan
and fry the ginger and garlic until fragrant and golden. Toss in
the salmon pieces and fry until just cooked and the skin is crispy.
Add in the rice and edamame beans. Toss all the ingredients evenly
until the rice is properly heated through. Season with some salt
and pepper.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Stir in the teriyaki sauce and
coat evenly.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Serve immediately with a
garnishing of shredded seaweed and extra sesame seeds.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
</li>
</li>
</li>
</li>
</ol>
<span style="font-family: Verdana, sans-serif;">
This article has also been published on Hungrygowhere </span><a href="http://www.hungrygowhere.my/dining-guide/recipes/one-pot-meal-japanese-salmon-and-edamame-rice-recipe-*aid-ef6d3101/"><span style="font-family: Verdana, sans-serif;">HERE</span></a><span style="font-family: Verdana, sans-serif;">, and The Malaysian Insider <a href="http://www.themalaysianinsider.com/recipes/article/one-pot-meals-japanese-salmon-and-edamame-rice">HERE</a></span><br />
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-24787460344138456862015-09-06T15:01:00.004+08:002015-09-06T15:01:48.907+08:00Feature: Best Value Meals under RM15 in Ara Damansara<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a><br />
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<span style="font-family: Verdana, sans-serif;">Since we are on the theme of cheap/value eats, I recently wrote this article for Hungrygowhere Malaysia featuring some of the best budget meals right in my own backyard of Ara Damansara township. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Verdana;">As the saying goes, my wallet has been feeling the (big) pinch lately; what with the imposition of GST and the snowballing effect of price hikes as well as our free falling currency; most things, even basic necessities have just become so much more costly. </span><br />
<br />
<span style="font-family: Verdana;">For my family, eating out is restricted to mostly weekends; and we are more conscious of choosing food places that offer value for money meals.</span><br />
<span style="font-family: Verdana;"><br />
<span style="font-family: Verdana, sans-serif;">Within my own neighbourhood of Ara
Damansara, there are a few places that we like to frequent particularly for lunch. You can get a very decent meal, complete with drinks for under RM15, particularly on weekdays. Here are my pick of the 4
best budget lunch spots for RM15 or less. </span><br />
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</span><br />
</span><br />
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<span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><b>Restoran
Pun Chun, Taipan 1, Ara Damansara </b>
</span></span></div>
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</span><span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">The
famous Pun Chun duck noodle restaurant in Bidor has spread its wings
to Selangor – firstly to Kota Kemuning and the second branch in Ara
Damansara. </span></span>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span> </div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Housed in a corner shoplot, the restaurant is
non-airconditioned, but is spacious and airy. The menu is
straightforward and limited – mostly cantonese and hakka noodles
and single dish with rice options. Tuck into its signature herbal
duck soup with rice or noodles; springy wanton noodles with plump and
juicy shrimp wantons; or its appetizing sour and spicy pork trotters
with rice. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span> </div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Washed it all down with a glass of ice cold frothy white
kopi, and there's still plenty of spare change to sample their fried
yam puff / woo kok – crispy on the outside and melt-in-your-mouth
centre of yam and minced pork. The crowd starts packing in from
1230pm onwards till 2pm. </span>
</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-Pt0tfKkoSQs/Vd168zqgMuI/AAAAAAAAHs0/3CW1VAK21Es/s1600/Pun%2BChun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Pt0tfKkoSQs/Vd168zqgMuI/AAAAAAAAHs0/3CW1VAK21Es/s640/Pun%2BChun.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Restoran
Pun Chun, No. 21, Block H, Taipan 2, PJU1A/3, Ara Damansara, PJ.
Tel: 017.770.1121. Opening hours: 7am – 4pm daily. GPS:</i><strong><i>
</i></strong><strong><i><span style="font-weight: normal;">3.1148661,
101.5923856. </span></i></strong><i>Non
Halal. </i>
</span></div>
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<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><b>Thai
Nyonya, Taipan 2, Ara Damansara</b></span></span></div>
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</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Almost
hidden right at the back of a semi industrial block, admidst a
cluster of vacant shoplots is this no-frills thai eatery that serves
up tasty dishes at wallet friendly prices. A family-run restaurant,
Thai Nyonya's set lunch menu has plenty of options, from noodles to
single dish with rice choices, all comes with a side salad or a bowl
of tom yam soup, free iced pandan water and occassionally even a bowl
of red rubies on the house. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span> </div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Lunch business is roaring, whilst
dinnertime is quieter. The restaurant is open air with some
airconditioning. There is a small alresco section for smoking
diners. This is probably our all-round favourite budget thai eatery
for its pleasant environment, tasty food and a varied menu that's
very pocket friendly. </span>
</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-LhRB1HBe420/Vd169oObJCI/AAAAAAAAHs8/OdCLTQ6L4Io/s1600/Thai%2Bnyonya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-LhRB1HBe420/Vd169oObJCI/AAAAAAAAHs8/OdCLTQ6L4Io/s640/Thai%2Bnyonya.jpg" width="640" /></a></span></div>
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<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;"><i>Restoran
Thai Nyonya, No. 27, Block L, Taipan Damansara 2, PJU1A/1, Ara
Damansara, PJ. Tel: 012.227. 6183. Opening hours: 11am – 9pm
daily. GPS:</i><strong><i> </i></strong><strong><i><span style="font-weight: normal;">3.1169323,
101.5975205. Pork Free. </span></i></strong><i> </i></span>
</span></div>
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</span><br />
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</span><br />
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<div style="font-style: normal; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><b>Ali,
Muthu, Ah Hock, Oasis Ara Damansara</b></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">This
modern kopitiam serves some delicious local fare in a comfortable and
rustic ambience. You'd find rattan chairs with round marbled tables,
framed photos of the owners in period costume adorning the walls, and
those 70s horizontal window panes. </span>
</span></div>
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</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;">The
most popular item on the menu; almost every table orders this – is
their Nasi Lemak Ayam. If you are a fan of the insanely popular
Village Park nasi lemak in Damansara Uptown, I'd say AMAH's version
is a close rival; and a good alternative if you just can't bear
elbowing your way through the packed restaurant or driving into the
notorious traffic snarl in DU. </span></span><br />
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="color: black;"><span style="font-family: Verdana, sans-serif;">AMAH's version is complete with
fluffy santan rice, crunchy anchovies and roasted peanuts, sambal
that is sweet yet not oily or cloying, and a glorious piece of fried
turmeric chicken leg. Complete this meal with a glass of frothy cham
ice, and there's still spare change for a piece or two of their kuih
muih.</span></span></div>
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</span><br />
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<a href="http://4.bp.blogspot.com/-fB_n_oSts-A/Vd16-JVg1jI/AAAAAAAAHtE/3Mgj-XbKt1o/s1600/2015-02-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-fB_n_oSts-A/Vd16-JVg1jI/AAAAAAAAHtE/3Mgj-XbKt1o/s640/2015-02-23.jpg" width="640" /></a></div>
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<div style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><i>Ali,
Muthu and Ah Hock, B-G-01, Oasis Ara Damansara, PJU1A/7, PJ. Tel:
03.7832.3138. Opening hours 8am – 5pm, Mon to Sat. GPS:
3.1526796, 101.5289293. Halal.</i></span></span></div>
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<span style="color: black;"><span style="font-family: Verdana, sans-serif;"><b>Kumar's
Indian Restarant, Oasis Ara Damansara</b></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">If
you are craving for some South Indian food without having to sweat
over the meal, then head over to Kumar's. It is a full fledge
restaurant and is fully airconditioned. </span></span></div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;"></span></span> </div>
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Kumar's thali set lunch
comes with options of various meats and a vegetarian choice –
starting from RM13.90 for the chicken option. Since our criteria is
RM15 or less, we chose the chicken set to try. We were pleasantly
surprised at the generous platter that arrived – there was a total
of 14 items in the set, including a drink. There was an assortment
of condiments such as papadams, rasam, dhal, cucumber raita, stewed
spinach, stir fry mix veg, deep fried bittergourd, a serving of
chicken varuvel, a mound of sweet sambar, a slice of thosai, and a
glass of ice lemon tea. This platter can easily be shared by two
persons with an order of extra rice, as the dishes are all full
flavoured. Overall, the food tasted fresh and well prepared. </span>
</span></div>
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</span><br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">We
give Kumar's a big thumbs up for offering such a value for money set,
given that it is a full fledged restaurant – complete with crisp
white table napkins, stainless steel cutlery; you get the drift.
Service was prompt and waiting staff was courteous. With so many
boxes ticked, Kumar's lunch set tops our list of best budget eats in
Ara Damansara. </span>
</span></div>
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</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-NY-4Z0bpGmQ/Vd16-wpNpjI/AAAAAAAAHtM/WybD8d_fCzI/s1600/Kumar%2527s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-NY-4Z0bpGmQ/Vd16-wpNpjI/AAAAAAAAHtM/WybD8d_fCzI/s640/Kumar%2527s.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: x-small;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">Kumar's
Indian Restaurant, 2, Jalan PJU1A/7A, Oasis Ara Damansara, PJ. Tel:
03.7734.7742. Opening hours: 1130am – 3pm, 630pm - 10pm. GPS:
3.115167, 101.5737827. Pork Free</span>.</i></span></span></span></div>
<br /></div>
</span><br />
<span style="font-family: Verdana;">Find the original article on HGW </span><a href="http://www.hungrygowhere.my/dining-guide/best-picks/budget-meals-ara-damansara-under-rm15-*aid-34673101/">HERE</a>Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-59308825274289017932015-08-26T16:06:00.001+08:002015-08-26T16:06:45.846+08:00Food Review: Restoran Yok Kee, Kampung Subang<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a><br />
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<br /><span style="font-family: Verdana, sans-serif;">
This is one of those food places that I would put under the "cheap, good and no ambience" category. Don't we all need to find more of such places especially during these austerity times. </span><br />
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</span><br />
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<span style="font-family: Verdana, sans-serif;"></span><a name='more'></a><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Yok
Kee is located along the main Kampung Subang TUDM road, where there
are a string of other popular tai-chows. It is a typical chinese
family run tai-chow, housed in those ubiquitous zinc-roofed,
make-shift restaurant next to a family home smack right beside a
major trunk road.
</span></div>
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<a href="http://2.bp.blogspot.com/-YK3WF4U_emk/Vd1yE_3EV0I/AAAAAAAAHrk/DiTrCxmtf88/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-YK3WF4U_emk/Vd1yE_3EV0I/AAAAAAAAHrk/DiTrCxmtf88/s640/003.JPG" width="640" /></a></div>
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<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">As
such, it may or may not be exactly child friendly, depending on how
flexible you are with that definition. Their baby chairs were rather
dirty and had rusty spots along the handle bars. Good thing we
brought our portable baby chair which could be strapped to the
restaurant's plastic chair.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">We
decided on an early Sunday dinner and finished our meal by 730pm.
Whilst quite busy, business at Yoke Kee was conspicuously more subdued
than its neighbouring competitors, some of which were packed to the
brim. Hubby was a little irked that their menu had no prices listed;
hence after giving our orders he asked the lady boss to list down the
prices. I was pleasantly surprised to find that the
prices were very reasonable.
</span></div>
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</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><i> </i></span></span></div>
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<a href="http://1.bp.blogspot.com/-3RLciMntjrs/Vd1yFTQPGLI/AAAAAAAAHrs/ODEdtGP_Tgs/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3RLciMntjrs/Vd1yFTQPGLI/AAAAAAAAHrs/ODEdtGP_Tgs/s640/005.JPG" width="520" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Our
first dish was this Stir Fry Lotus Root with Mix Veg (RM12) – a
simple and tasty dish, no surprises here.
</span><br />
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</span><br />
<div style="margin-bottom: 0in;">
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</span><a href="http://3.bp.blogspot.com/-7dd49eFPYek/Vd1yF90pkEI/AAAAAAAAHr0/4oEexKGjs7A/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-7dd49eFPYek/Vd1yF90pkEI/AAAAAAAAHr0/4oEexKGjs7A/s640/006.JPG" width="640" /></a></div>
<div style="margin-bottom: 0in;">
<span style="color: blue;"><span style="font-family: Verdana, sans-serif;"><i></i></span></span> </div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Spinach
and Egg Drop Soup (RM10) – decent enough and a huge portion
sufficient to fill 6 rice bowls.
</span><br />
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</span><br />
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</span></div>
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</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-GaWN6lRIKfk/Vd1yGW0EMKI/AAAAAAAAHr8/FjtnIFRSqdU/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-GaWN6lRIKfk/Vd1yGW0EMKI/AAAAAAAAHr8/FjtnIFRSqdU/s640/007.JPG" width="480" /></a></span></div>
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<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Homestyle
Tofu with Minced Meat (RM12) – familiar and comforting.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-Sub9FSWMYmk/Vd1yG6-VkmI/AAAAAAAAHsE/gyeNgW-K3JM/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Sub9FSWMYmk/Vd1yG6-VkmI/AAAAAAAAHsE/gyeNgW-K3JM/s640/008.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">This
was one of their recommended dishes – Nam Yue Deep Fried Pork Belly
(RM18). A generous portion of crispy tender pork pieces. The good
thing was it was not overly fried, and the light brown color an
indication of fresh oil. Taste wise, it's not bad but I've had
better ones.</span></div>
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</span><br />
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</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-Yf-jtwf9w-o/Vd1yHgFNTII/AAAAAAAAHsM/weBXgtejx7Q/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Yf-jtwf9w-o/Vd1yHgFNTII/AAAAAAAAHsM/weBXgtejx7Q/s640/010.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Another
perenially popular dish – 3 Variety Steam Egg (RM12).
</span></div>
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</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-soPml1JK6nI/Vd1yIF_Hj5I/AAAAAAAAHsY/ggyByCWWirQ/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-soPml1JK6nI/Vd1yIF_Hj5I/AAAAAAAAHsY/ggyByCWWirQ/s640/016.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Assam
Tilapia is a must-have whenever we eat at tai-chows, so we were
mighty pleased with this dish. The fish was a good medium size and
tasted fresh. Loads of complementary vege and a very appetizing
assam gravy. For just RM26, I'd come back and order this again.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana;"></span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;"> </span></span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;"><a href="http://1.bp.blogspot.com/-AobV561whAU/Vd1yIq-UF7I/AAAAAAAAHsg/-ngSzA3Jqtg/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-AobV561whAU/Vd1yIq-UF7I/AAAAAAAAHsg/-ngSzA3Jqtg/s640/017.JPG" width="640" /></a></span></span></div>
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</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Another
must-have dish – Stir Fry Yau Mak with Fu Yue (fermented tofu).
Cheap and cheery at RM7 for a small portion. </span>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<br /><span style="font-family: Verdana, sans-serif;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-9pS3CtYu92Q/Vd1yJJ58KVI/AAAAAAAAHsk/l3fx_YwJu6Y/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-9pS3CtYu92Q/Vd1yJJ58KVI/AAAAAAAAHsk/l3fx_YwJu6Y/s640/019.JPG" width="640" /></a></span></div>
<br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="color: black;">Another
signature dish – Drunken Prawns in Claypot. This was the priciest
dish of the night at RM40. Four XL sized fresh prawns in a rice wine
vinegar broth with black fungus. A reasonably well executed dish,
although I would have preferred it with a stronger dose of rice wine.
</span>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Yok
Kee also serves crabs but you'll need to order 2 days ahead. It
costs a reasonable RM60 per kg. </span>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="color: black;"> </span></span><span style="font-family: Verdana, sans-serif;"><i>Restoran
Yok Kee</i><i>
| Address: 8, Jalan TUDM, Kampung Baru Subang, | Tel: 017.200.8681 |
Opening hours: Everyday except Wednesdays 1130am – 3pm, 5pm - 10pm
| GPS</i><strong><i>
</i></strong><strong><i><span style="font-weight: normal;">3.13
6368, 101.542844</span></i></strong></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;">This article was first published on Hungrygowhere Malaysia </span><a href="http://www.hungrygowhere.my/food-guide/review/chinese-restaurant-seafood-yok-kee-subang-tai-chow/"><span style="font-family: Verdana, sans-serif;">HERE</span></a><span style="font-family: Verdana, sans-serif;">
</span></div>
</div>
</div>
</div>
</div>
</div>
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-85575735618327702502015-08-24T09:45:00.002+08:002015-08-26T15:34:28.572+08:00Food Review: Angelina's Signature Cakes and Cafe<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bQbCYPpVSOs/Vdp0E5l-aWI/AAAAAAAAHp4/7ro0vwrZSWo/s1600/1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://2.bp.blogspot.com/-bQbCYPpVSOs/Vdp0E5l-aWI/AAAAAAAAHp4/7ro0vwrZSWo/s640/1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The café - just a stone's throw away from the new Atria, same row with Dominoes Pizza</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"></span><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
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</div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">If
you have ever been on the lookout for gorgeous, custom order wedding
or birthday cakes, chances are you'd come across the name Angelina
Skelchy. </span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"></span><br />
<a name='more'></a><br />
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<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Since 2005, celebrity baker Angelina has been delighting
her customers with specially designed, freshly baked cakes that
practically takes your breath away. Besides special occasion, custom
designed cakes, her other speciality items also include tea cakes
such as sugee, chocolate, marble, tiramisu etc.
</span></div>
<div style="margin-bottom: 0in;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UToMgRy_irg/Vdp0ETK0RfI/AAAAAAAAHpw/vF6yWZk3CMU/s1600/6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://2.bp.blogspot.com/-UToMgRy_irg/Vdp0ETK0RfI/AAAAAAAAHpw/vF6yWZk3CMU/s640/6.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Range of cakes available at the cafe</span></td></tr>
</tbody></table>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">In February this year Angelina Signature Cakes and Cafe was
birthed; a culmination of a mother-daughter partnership between
Angelina and her mother. Both ladies join arms to helm the kitchen
in their own specialised areas – Angelina with her gorgeous sweet
treats and her mother with her authentic Portugese Eurasian recipes
handed down from generations.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">We
swung by recently on a Sunday evening for an early dinner. Given
that it was just slighly over 5pm, the cafe was empty of diners. The
décor was casual and modern, with soft instrumental music in the
background.
</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-w2EjL6zbbL8/Vdp0D-GQ7zI/AAAAAAAAHpo/hBcwJJOPBIc/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-w2EjL6zbbL8/Vdp0D-GQ7zI/AAAAAAAAHpo/hBcwJJOPBIc/s640/2.JPG" width="640" /></a></span></div>
<br />
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><i>Casual and modern decor</i></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Unfortunately,
except for two model kid's theme cakes, none of Angelina's gorgeous,
custom order wedding cakes were on display. According to Angelina,
she has been so busy getting things off the ground for the cafe that
she has not had the time to make some sample models; which was
understandably so.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-wEPI-hU7C8g/Vdp0HuM1YhI/AAAAAAAAHqg/jQzqRJvad9k/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-wEPI-hU7C8g/Vdp0HuM1YhI/AAAAAAAAHqg/jQzqRJvad9k/s640/3.JPG" width="640" /></a></span></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><i>Model of a custom order cake based on a
forest theme – just look at the attention to details! </i>
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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</span></div>
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</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-_6ciE8uv-gQ/Vdp0DX4yPeI/AAAAAAAAHpg/7cfdw_fg1ZI/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-_6ciE8uv-gQ/Vdp0DX4yPeI/AAAAAAAAHpg/7cfdw_fg1ZI/s640/4.JPG" width="640" /></a></span></div>
<br />
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Doggie theme cake – <i>One for the doggie lovers!</i></span></div>
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</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-6BJIWq6jLq8/Vdp0F59bsVI/AAAAAAAAHqM/QDuFTfzeqLI/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6BJIWq6jLq8/Vdp0F59bsVI/AAAAAAAAHqM/QDuFTfzeqLI/s640/5.JPG" width="424" /></a></span></div>
<br />
<div style="margin-bottom: 0in;">
<br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">In
the meantime, there are a stack of photo albums at the counter for
customers to browse through snapshots of those signature cakes.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">According
to Angelina, the menu is still a work-in-progress. Selection is
rather limited and they are testing some recipe variations for
customer feedback. Nevertheless, most of their signature items are
available. </span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rZ6FnDczKUc/Vdp0G2igqII/AAAAAAAAHqY/3JkOTSBEhjI/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-rZ6FnDczKUc/Vdp0G2igqII/AAAAAAAAHqY/3JkOTSBEhjI/s640/7.JPG" width="424" /></a></div>
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</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TkyiZWnzWsI/Vdp0GcAkeeI/AAAAAAAAHqQ/mXrBV9LPud0/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-TkyiZWnzWsI/Vdp0GcAkeeI/AAAAAAAAHqQ/mXrBV9LPud0/s640/8.JPG" width="424" /></a></div>
<div style="margin-bottom: 0in;">
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<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">We
zoomed in on the chef's two specialities – Angelina Debal Curry and
Oxtail Stew. Both dishes did not let us down. The debal curry (or
sometimes called Devil Curry) comes with two chunky pieces of
chicken, doused in a light yet amazingly aromatic gravy. Because
there's no coconut milk used, the dish is not cloying. The balance
of light yet richly spiced gravy goes great with the accompanying
steam rice. I also enjoyed the fact that the spiciness is not lip
numbing but has just that light spicy bite to it.
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-PvdiLWb65Vg/Vdp0IzgHc-I/AAAAAAAAHqo/v5TOOGuDUyU/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-PvdiLWb65Vg/Vdp0IzgHc-I/AAAAAAAAHqo/v5TOOGuDUyU/s640/9.JPG" width="424" /></a></span></div>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><i>Debal Curry (RM20), rich yet not cloying, and
wonderfully appetizing</i></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">The
most expensive item on the menu, the Oxtail Stew is worth every cent.
Braised to such tenderness that the meat literally fall off the
bone, it was accompanied by two scoops of creamy potato mash.
Angelina uses good cuts of the oxtail as each piece of meat is chunky
and well seasoned. The gravy is full of rich beefy flavours. It
would have scored a 10 on my list if it comes with some crusty bread
to mop up all those yummy sauce!</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;"></span><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<span style="font-family: Verdana, sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bwc2ibr7uo8/Vdp0FeSAQuI/AAAAAAAAHqE/P94VOlpKd44/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-bwc2ibr7uo8/Vdp0FeSAQuI/AAAAAAAAHqE/P94VOlpKd44/s640/11.JPG" width="640" /></a></div>
</span><br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><i>Oxtail Stew; Perfect comfort food, full of rich beefy
flavours (RM38)</i></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">We
also ordered two other dishes – the Chicken Rendang and Braised
Pork. This Malay rendition of Chicken Rendang takes on a more
pungent flavour and is slightly spicier than the Debal Curry. Once
again, the dish came with two generous chunk of chicken meat
(drumstick and thigh). One portion of steam rice is really not
enough!
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Eiaa1PG_-24/Vdp0JabfhEI/AAAAAAAAHqw/nQQ990q6s0A/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Eiaa1PG_-24/Vdp0JabfhEI/AAAAAAAAHqw/nQQ990q6s0A/s640/12.JPG" width="640" /></a></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><i>Chicken Rendang (RM20) – two large pieces
of tender chicken, bathed in a gravy of wonderfully aromatic spices
and coconut milk. As good as any good chicken rendang, I'd say!</i></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">I
must say that the side portion of acar that accompanies the dish was
excellent. Perfectly chilled, tangy, slightly spicy and sweet, with
a sprinkling of crushed peanuts, Angelina's acar was one of the best
I've had so far.</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-IXxKIXX1VeA/Vdp0J-xDquI/AAAAAAAAHq4/kTlwMJFhi6M/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-IXxKIXX1VeA/Vdp0J-xDquI/AAAAAAAAHq4/kTlwMJFhi6M/s640/13.JPG" width="640" /></a></span></div>
<br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">The
last dish was Chinese Braised Pork with a side portion of steam rice
and stir fry cabbage. The gravy tasted very light, veering almost to
the point of being bland; but that would perhaps be due to the fact
that we started off with dishes with much heavier flavours. The
slices of pork belly was nicely tender, with a side of a half boiled
egg. Definitely a kid friendly dish. </span></div>
<div style="margin-bottom: 0in;">
<br />
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-fcUURUc93Hs/Vdp0KWF1FII/AAAAAAAAHrE/PhIFP0R4xZ0/s1600/14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fcUURUc93Hs/Vdp0KWF1FII/AAAAAAAAHrE/PhIFP0R4xZ0/s640/14.JPG" width="424" /></a></span></div>
<br />
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><i>Decent version of a chinese braised pork
(RM16)</i></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">You
can't leave Angelina's cafe without indulging in some of her gorgeous
cakes. We happened to mention in our conversation that it was our
son's birthday, and Angelina graciously served us a slice of her
popular Chocolate Moist cake on the house. Served warm, the cake was
indeed fabulous. The texture was light yet rich, and the ganache on
top was just the right balance of sweetness and creaminess. Simple,
perfect execution.
</span></div>
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</span><span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-eG3R5scW-yw/Vdp0K74g-aI/AAAAAAAAHrI/FsyKgz7ltuw/s1600/15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-eG3R5scW-yw/Vdp0K74g-aI/AAAAAAAAHrI/FsyKgz7ltuw/s640/15.JPG" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Chocolate Moist Cake <i>(RM11)</i></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Angelina's
signature cakes and cafe is a great choice for a meal of
down-to-earth Portugese/Western food and/or just catching up with a
friend over a cuppa and some delicious cakes. Whilst prices are a
little on the premium side, you can be assured that the ingredients
are of good quality. They open daily from 11am – 9pm, except
Thursdays.
</span></div>
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</span><br />
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</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><i>Angelina
Signature Cakes and Cafe. Address: 64, SS22/25, Petaling Jaya,
Selangor. Tel: 03.7733.7853 / 016.225.6625. Opening hours: 11am –
9pm, exccept Thursdays. GPS</i><strong><i>
</i></strong><strong><i><span style="font-weight: normal;">3.1166085,
101.6230028. N</span></i></strong><strong><i><span style="font-weight: normal;">on
Halal. </span></i></strong></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana;">*This article was first published on Hungrygowhere Malaysia <a href="http://www.hungrygowhere.my/dining-guide/tried-and-tested/portuguese-eurasian-fare-at-angelina-signature-cakes-and-caf-*aid-0c713101/">HERE</a></span></div>
</div>
</div>
</div>
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-30047352237547606892015-08-14T10:15:00.002+08:002015-08-14T10:28:45.702+08:00Custard Puffs with Lemon Custard Filling<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana, sans-serif;">Ever since I bought my new oven - a full size, free standing Zanussi - I've been on a baking spree. </span><br />
<span style="font-family: Verdana;"></span><br />
<a name='more'></a><span style="font-family: Verdana;">For the longest time, my faithful Pensonic oven toaster has been serving us well, enabling me to bake a wide range of pastries but within a very confined size and quantity. Because of its limited capacity, I also need to be extra mindful of the standard recipe instructions for oven baking, and tweak it to suit that for a much smaller oven toaster. Hence my bakes sometimes turned out well, sometimes they bombed. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">This full size oven allows me to follow all the baking instructions to the dot (well, almost) and as such, I've started trying more ambitious recipes such as baking choux pastry.</span><br />
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<a href="http://1.bp.blogspot.com/-gdLGSnoQ4tM/Vc1KnepJ4nI/AAAAAAAAHog/4m5OPnwfMJI/s1600/cp6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-gdLGSnoQ4tM/Vc1KnepJ4nI/AAAAAAAAHog/4m5OPnwfMJI/s640/cp6.JPG" width="480" /></a></div>
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<span style="font-family: Verdana;">Stephanie Jaworski's baking blog is a great resource that I've come to rely on more and more. Her recipes include advice on those small little details that can either make or break your baking results. For noob bakers like me, that's crucial. That's why even my first attempt at seemingly complicated recipes such as this choux pastry actually turned out as it should be! The puffs were a beautiful golden brown, perfectly puffed up, and as light as air. I was absolutely delighted. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MjutY-RjWGA/VcVZchjeXoI/AAAAAAAAHm4/D3NH8qIA2QI/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://1.bp.blogspot.com/-MjutY-RjWGA/VcVZchjeXoI/AAAAAAAAHm4/D3NH8qIA2QI/s640/014.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Puffing up beautifully. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cIBAUfvWo_w/Vc1Kmn_MsbI/AAAAAAAAHoU/ZppFNiW-PqI/s1600/cp12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-cIBAUfvWo_w/Vc1Kmn_MsbI/AAAAAAAAHoU/ZppFNiW-PqI/s640/cp12.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Nice large cave to pipe in lots of custard</span></td></tr>
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<span style="font-family: Verdana;">I simply followed her recipe to the dot. I also watched her instruction video several times and followed it even as I was making the batter itself.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">For the custard filling, I turned to my fellow blogger and baking sifu, Wendyinkk. I adapted her yummy and easy vanilla custard recipe to make a tangy lemon version. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"><strong><u>Custard Puffs - the easiest choux pastry recipe</u></strong></span><br />
<span style="font-family: Verdana;">Source: <a href="http://www.joyofbaking.com/CreamPuffs.html">JoyofBaking</a></span><br />
<span style="font-family: Verdana;">Makes about 20-25 medium size puffs or 30 mini puffs</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana;">65g plain flour, sifted</span></li>
<li><span style="font-family: Verdana;">1/2 tsp castor sugar</span></li>
<li><span style="font-family: Verdana;">1/4 tsp salt</span></li>
<li><span style="font-family: Verdana;">57g butter, room temperature and cut into small pieces</span></li>
<li><span style="font-family: Verdana;">1/2 cup (120ml) water</span></li>
<li><span style="font-family: Verdana;">2 large eggs, room temperature, lightly whisked</span></li>
<li><span style="font-family: Verdana;">1 small egg for the egg wash</span></li>
</ul>
<span style="font-family: Verdana;">Method</span><br />
<ol>
<li><span style="font-family: Verdana;">In a mixing (heatproof and glass) bowl, mix the flour, salt and sugar.</span></li>
<li><span style="font-family: Verdana;">In a non stick pot, add in the softened butter and water and bring to a quick boil.</span></li>
<li><span style="font-family: Verdana;">Remove from heat and quickly pour in the flour mixture. Stir gently to form a sticky dough/paste.</span></li>
<li><span style="font-family: Verdana;">Put back the pot on medium fire and stir for 1 minute to allow some evaporation of excess moisture.</span></li>
<li><span style="font-family: Verdana;">Remove the pot from heat and pour back into the mixing bowl and put under a fan for about 5 minutes to cool down until it feels lukewarm to touch.</span></li>
<li><span style="font-family: Verdana;">Pour about 3/4 of the beaten egg into the dough and beat until well blended, adding the remaining egg mixture until the right consistency is reached. Add a small amount of water if needed. The dough should fall from the spatula, leaving a long V shape overhang.</span></li>
<li><span style="font-family: Verdana;">At this juncture, preheat the oven at 200celcius and prepare a non stick tray or regular tray line with parchment paper. </span></li>
<li><span style="font-family: Verdana;">Using a teaspoon, scoop a small ball of batter onto the tray, with a gap of 1 inch between each ball. You can also use a piping bag to pipe out the batter. </span><span style="font-family: Verdana;">Gently brush the top with egg wash.</span></li>
<li><span style="font-family: Verdana;">Bake for 15 minutes on 200celcius, then turn down the temperature to 180celcius and bake for a further 25-30minutes until the top is golden and crisp and the inside is dry.</span></li>
</ol>
<span style="font-family: Verdana;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GnE3aoaQZVo/VcVZbrXvo8I/AAAAAAAAHmk/chiHXrC3Rx0/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-GnE3aoaQZVo/VcVZbrXvo8I/AAAAAAAAHmk/chiHXrC3Rx0/s640/011.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I used a flower piping nozzle</span></td></tr>
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<span style="font-family: Verdana;"><strong><u>Lemon custard</u></strong></span><br />
<span style="font-family: Verdana;">Adapted from <a href="http://wendyinkk.blogspot.com/2010/04/strawberry-vanilla-custard-cream.html">Table for 2 or more</a></span><br />
<span style="font-family: Verdana;">Makes about 1.5 cup</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana;">500ml milk</span></li>
<li><span style="font-family: Verdana;">2 tsp vanilla extract</span></li>
<li><span style="font-family: Verdana;">2 large eggs</span></li>
<li><span style="font-family: Verdana;">130g castor sugar</span></li>
<li><span style="font-family: Verdana;">Juice and zest of half a lemon (for a more distinct tang, add up to 1 lemon)</span></li>
<li><span style="font-family: Verdana;">2 tbspn custard powder</span></li>
<li><span style="font-family: Verdana;">2 tbspn plain flour</span></li>
</ul>
<span style="font-family: Verdana;">Method</span><br />
<ol>
<li><span style="font-family: Verdana;">In a glass bowl, beat the eggs with sugar until it turns a light pale colour. This should take less than 1 minute.</span></li>
<li><span style="font-family: Verdana;">Add in the custard powder and flour, and mix until smooth.</span></li>
<li><span style="font-family: Verdana;">Pour the milk, water and vanilla extract into a saucepan (use a medium size, heavy duty saucepan) and bring to a boil. Add in the lemon juice and zest.</span></li>
<li><span style="font-family: Verdana;">Strain 1/3 of the milk mixture into the egg mixture and stir. Strain the balance and mix well.</span></li>
<li><span style="font-family: Verdana;">Return the custard mixture to the saucepan and cook on low heat until it boils and there is no floury taste. As it cooks, the custard will thicken and takes on a glossy smooth sheen. </span></li>
<li><span style="font-family: Verdana;">Remove from heat and let it cool down before covering and chill in the fridge until ready to use. </span></li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Y_xgovw5h-o/Vc1KluJP21I/AAAAAAAAHoI/HBedlLJI-Tc/s1600/cp11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Y_xgovw5h-o/Vc1KluJP21I/AAAAAAAAHoI/HBedlLJI-Tc/s640/cp11.JPG" width="536" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Adjust the quantity of lemon juice to suit your preference. I like to add more for a stronger zesty tang. Really, nothing beats freshly made custard. Stale custard is yucky. </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vca4eFqM4_s/VcVZeObtClI/AAAAAAAAHnQ/Lm_sn5LNfL0/s1600/059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="http://2.bp.blogspot.com/-vca4eFqM4_s/VcVZeObtClI/AAAAAAAAHnQ/Lm_sn5LNfL0/s640/059.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">You could pipe it in from the top and leave it with a little ooze on top as decoration</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3iBxO_rEmzQ/Vc1Km-fNFYI/AAAAAAAAHoY/gQmOG-pEXZ8/s1600/cp14.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-3iBxO_rEmzQ/Vc1Km-fNFYI/AAAAAAAAHoY/gQmOG-pEXZ8/s640/cp14.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Or slice the puff halfway and pipe it as a sandwich, which is the traditional way</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CVSgzzR2XWk/VcVZekgXg1I/AAAAAAAAHnU/xRVE-jx6Zgo/s1600/040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-CVSgzzR2XWk/VcVZekgXg1I/AAAAAAAAHnU/xRVE-jx6Zgo/s640/040.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Once piped, it must be kept in the fridge until ready to serve</span></td></tr>
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<a href="http://4.bp.blogspot.com/-QWh01dIzCLk/Vc1MD3pxiGI/AAAAAAAAHo4/cn1_lxU3BtY/s1600/047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-QWh01dIzCLk/Vc1MD3pxiGI/AAAAAAAAHo4/cn1_lxU3BtY/s640/047.JPG" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Notes:</span><br />
<span style="font-family: Verdana;">1. Custard can be made 1-2 days ahead and keep chill in the fridge</span><br />
<span style="font-family: Verdana;">2. If you are baking a large quantity of choux pastry, it is best to bake one batch at a time - ie one tray at a time. The baking process relies on the internal oven heat to steam up the moisture in the batter, thus puffing up the balls of batter. Baking multiple trays may result in too much moisture in the oven, and flat puffs that do not rise properly. The extra batter will happily sit and wait in the bowl in room temperature till its turn to bake. Just cover the bowl with a moist and clean kitchen towel. </span><br />
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<span style="font-family: Verdana;"></span><br />Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-21974704955129281142015-08-06T09:43:00.001+08:002015-08-06T09:43:37.844+08:00Kid friendly recipe - Mini Nutella Croissants<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: Verdana, sans-serif;">I can't gush enough about how versatile puff pastry is. I've used it to make curry puffs, nian gou puffs, cinnamon and banana puffs; and now these mini nutella croissants/rolled puffs. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">These store bought, frozen puff pastry is super convenient. Just make your desired filling, spread it on the pastry, roll em up and bake. These little yummy croissants make a tasty snack or light lunch for the family. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">This recipe is also kid friendly. I got my son to do almost the entire preparation and it was a fun bonding activity for mother and son. The prep is easy and practically mess free. He's been asking for more baking activities since then so I've been on the lookout for more of such simple recipes :)</span><br />
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<span style="font-family: Verdana;"><strong><u>Mini Nutella Croissants</u></strong></span><br />
<span style="font-family: Verdana;">Makes 10 mini croissants</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana;">Nutella spread</span></li>
<li><span style="font-family: Verdana;">5 pieces of frozen puff pastry, thawed (10x10cm)</span></li>
<li><span style="font-family: Verdana;">1 small egg, beaten (for egg wash)</span></li>
</ul>
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Method</span><br />
<ol>
<li><span style="font-family: Verdana;">Preheat the oven to 180celcius</span></li>
<li><span style="font-family: Verdana;">Arrange the pastry on a non stick baking tray. Using a pair of cooking scissors, snip each piece of pastry into half and arrange it neatly on the tray.</span></li>
<li><span style="font-family: Verdana;">Spread a generous teaspoon of nutella on each pastry and roll it up, the open seam facing down.</span></li>
<li><span style="font-family: Verdana;">Gently brush with the beaten egg and bake for 20minutes until golden and slightly puffed up.</span></li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-74rt-nuVOMA/VcK6ihDbdXI/AAAAAAAAHl0/hsR1IQ-Zpj8/s1600/nut1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-74rt-nuVOMA/VcK6ihDbdXI/AAAAAAAAHl0/hsR1IQ-Zpj8/s640/nut1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">A perfect recipe for those small fingers </span></td></tr>
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<a href="http://1.bp.blogspot.com/-_Zny8GV8s8U/VcK6jCmakxI/AAAAAAAAHl8/0WJ1wsZKZcw/s1600/nut2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-_Zny8GV8s8U/VcK6jCmakxI/AAAAAAAAHl8/0WJ1wsZKZcw/s640/nut2.jpg" width="522" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZB72rLnCytc/VcK6jtnZVrI/AAAAAAAAHmE/WilhArbWo3Y/s1600/nut3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ZB72rLnCytc/VcK6jtnZVrI/AAAAAAAAHmE/WilhArbWo3Y/s640/nut3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Spread, roll, bake. Couldn't be easier. </span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-uNs_OnAeDqs/VcK6kCIJPVI/AAAAAAAAHmM/0MFsT8tcOvo/s1600/nut4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-uNs_OnAeDqs/VcK6kCIJPVI/AAAAAAAAHmM/0MFsT8tcOvo/s640/nut4.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Makes a good party snack or light bite</span></td></tr>
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com2tag:blogger.com,1999:blog-1943427102231523832.post-63744094507432667002015-07-28T15:43:00.001+08:002015-09-15T23:02:05.456+08:00Easy Pumpkin Kaya<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a><br />
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<span style="font-family: Verdana, sans-serif;">After first seeing Mich's post on Homemade Pumpkin Kaya 2 years ago, I finally got round to making it last week. </span><br />
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<span style="font-family: Verdana, sans-serif;">It turned out well, and I'm surprised it was so easy to make. This is a great alternative to commercial kaya (no artificial preservatives/coloring), and certainly healthier - especially for older adults since it is eggless and using pumpkin as the main ingredient. The other three ingredients are santan, gula Melaka and pandan leaves. </span><br />
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<span style="font-family: Verdana, sans-serif;">The thing is, I know many will be tempted to cut down on the sugar/gula melaka when they make this; but may I suggest you don't. The fragrance and sweetness of the gula Melaka (as well as the pandan leaves) go a long way to mask the "pumpkin-ny" taste, so don't reduce the proportion of gula Melaka unless there is a health issue of diabetes. Be generous with the gula Melaka and pandan leaves, and you might just get the kids/hubby/elderly parents to enjoy this healthier option. Besides, what's a nice kaya unless it is sweet enough!</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>Homemade Pumpkin Kaya</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;">Adapted from <a href="http://eatapieceofcake.blogspot.sg/2013/09/pumpkin-kaya.html">A Piece of Cake, </a><a href="http://wendyinkk.blogspot.sg/2009/04/pumpkin-jam.html">Table for 2 or more</a></span><br />
<span style="font-family: Verdana;">Makes about 2 cups</span><br />
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<span style="font-family: Verdana;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana;">600g pumpkin flesh</span></li>
<li><span style="font-family: Verdana;">220g gula Melaka</span></li>
<li><span style="font-family: Verdana;">200ml coconut milk</span></li>
<li><span style="font-family: Verdana;">6-7 pandan leaves, rinsed and tied into knots</span></li>
</ul>
<span style="font-family: Verdana;">Method</span><br />
<ol>
<li><span style="font-family: Verdana;">Steam or microwave the pumpkin until cooked and soft. </span></li>
<li><span style="font-family: Verdana;">Roughly chop up the gula Melaka.</span></li>
<li><span style="font-family: Verdana;">Blend the pumpkin and coconut milk into a puree, do not add any water.</span></li>
<li><span style="font-family: Verdana;">Place the pureed pumpkin, gula Melaka and pandan leaves into the slow cooker and cook on High for 1 hour and Low for 2 hours, stirring occasionally.</span></li>
<li><span style="font-family: Verdana;">Let it cool, pour into clean jars and keep in fridge for up to 5 weeks. </span></li>
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<span style="font-family: Verdana;">One good tip I learned from Wendy's post is that the longer you cook the kaya, the longer it will keep well in the fridge. Good kaya that keeps well need to be slow cooked for a sufficiently long period of time so that the sugars and coconut milk are cooked to a stabilised condition that will keep well. </span><br />
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<span style="font-family: Verdana;">So those super-quick recipes you see on the internet about 20minute kaya cooked on the pan will probably keep for about 3-5 days only.</span><br />
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com5tag:blogger.com,1999:blog-1943427102231523832.post-3942259018266040642015-06-15T21:06:00.000+08:002015-06-25T15:00:50.458+08:00One Pot Meals Part 2 - One Pot All Rice Cooker Chicken Rice<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: Verdana;">Both hubby and I love a good meal of claypot chicken rice, but I have been resisting buying a claypot - no, I'm not adding another bulky cookware to my mountain of cookware accumulated over the years.</span><br />
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<a name='more'></a><span style="font-family: Verdana;">So when I discover this method of cooking chicken rice using my rice cooker, there's no turning back. And when I realise I could make a complete meal by adding vegetables into the rice cooker too, there's definitely no turning back (times 10!) You know what I mean :)</span><br />
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<span style="font-family: Verdana;">However, I must confess there's one big caveat to this recipe - you don't get that burnt rice crust at the bottom. Nope, no rice crust for yer here coz 1) I ain't damaging my nice rice cooker by cooking until it forms a crust; 2) no crust means less washing up; and 3) I never fancy eating burnt rice crust anyway (it's heaty). </span><br />
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<span style="font-family: Verdana;">So there you go. A fantastic one pot rice cooker chicken rice with all the vegetables you need to make a complete meal. All in one pot. Prep and cook time under 30minutes. Comes with a kick-ass ginger condiment too. </span><br />
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<span style="font-family: Verdana;"><strong><u>One Pot All Rice Cooker Chicken Rice</u></strong></span><br />
<span style="font-family: Verdana;">Serves 3-4</span><br />
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<span style="font-family: Verdana;"><strong>Ingredients</strong></span><br />
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<span style="font-family: Verdana;">For the chicken rice</span><br />
<ul>
<li><span style="font-family: Verdana;">6 chicken drumsticks, skin on</span></li>
<li><span style="font-family: Verdana;">2.5 cups of rice, rinsed</span></li>
<li><span style="font-family: Verdana;">2 sticks of Chinese sausages, sliced thinly</span></li>
<li><span style="font-family: Verdana;">8 pieces of dried Chinese mushrooms, soaked, rinsed and slice thinly</span></li>
<li><span style="font-family: Verdana;">1 floret of cauliflower, rinsed and cut into bite size florets</span></li>
<li><span style="font-family: Verdana;">4 strands of long beans, washed and cut into 1 inch pieces</span></li>
<li><span style="font-family: Verdana;">1 inch young ginger, peeled and smashed</span></li>
<li><span style="font-family: Verdana;">3 cloves of garlic, peeled and smashed</span></li>
<li><span style="font-family: Verdana;">4 cups of water</span></li>
<li><span style="font-family: Verdana;">2 tbspn of dark soy sauce</span></li>
<li><span style="font-family: Verdana;">2 tbspn of light soy sauce</span></li>
<li><span style="font-family: Verdana;">1 tbspn of sesame oil</span></li>
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<span style="font-family: Verdana;">For the condiment</span><br />
<ul>
<li><span style="font-family: Verdana;">2 inch young ginger, peeled and finely grated</span></li>
<li><span style="font-family: Verdana;">1 bunch of spring onion, washed and chopped</span></li>
<li><span style="font-family: Verdana;">2 cloves garlic, peeled and minced</span></li>
<li><span style="font-family: Verdana;">2-3 tbspn oil</span></li>
<li><span style="font-family: Verdana;">1 tbspn sesame oil</span></li>
<li><span style="font-family: Verdana;">1 tsp chicken stock powder</span></li>
<li><span style="font-family: Verdana;">Salt and pepper</span></li>
<li><span style="font-family: Verdana;">A sprinkle of sugar</span></li>
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<span style="font-family: Verdana;"><strong><u>Method</u></strong></span><br />
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<span style="font-family: Verdana;"><strong><em>To make the chicken rice</em></strong></span><br />
<ol>
<li><span style="font-family: Verdana;">Pour the rice grains into the rice cooker, add in the smashed ginger and garlic, followed by the chicken drumsticks, skin side down. Add in the water and set to Cook.</span></li>
<li><span style="font-family: Verdana;">Halfway through (when there's still a thin layer of water on the rice and the chicken is half cooked), add in the Chinese sausages, arranging it in an even layer covering the top of the rice, followed by the Chinese mushrooms. </span></li>
<li><span style="font-family: Verdana;">At the last 5 minutes, pour in the cauliflower florets and long beans. When the Cook button has popped up, immediately remove the rice pot from the cooker and rest on a heatproof stand / mat. Leave it covered for another 10minutes for residual cooking.</span></li>
<li><span style="font-family: Verdana;">Mix the dark soy sauce, light soy sauce and sesame oil together, pour onto the rice and serve hot with the ginger condiment.</span></li>
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<a href="http://4.bp.blogspot.com/-uKYGk2m2vT0/VYukSFel4HI/AAAAAAAAHj4/vDDtNQ11Xac/s1600/ricecookerchickenrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-uKYGk2m2vT0/VYukSFel4HI/AAAAAAAAHj4/vDDtNQ11Xac/s640/ricecookerchickenrice.jpg" width="480" /></a></div>
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<span style="font-family: Verdana;"><strong><em>Ginger condiment</em></strong></span><br />
<ol>
<li><span style="font-family: Verdana;">To prepare the condiment, add the grated ginger and spring onion into a sauce bowl. Add in the sesame oil and chicken stock powder. </span></li>
<li><span style="font-family: Verdana;">Gently fry the mince garlic with the oil until golden and fragrant. Immediately pour the hot oil into the sauce bowl so that the sizzling oil will partly wilt the spring onion, removing some of that raw taste. Stir and season with additional salt, pepper and just a light sprinkle of sugar. Serve with the hot chicken rice. Extra condiment can be kept in the fridge for up to one week. </span></li>
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<span style="font-family: Verdana;">The beauty of this recipe is that it is extremely flexible and forgiving. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">1. You can add different types of vege - eg. siew bak choy / choy sum / broccoli, according to your preference. </span><br />
<span style="font-family: Verdana;">2. Omit the smashed garlic and/ginger for the rice if you happen to run out of them</span><br />
<span style="font-family: Verdana;">3. Sometimes I add in coriander roots to the rice in addition to the smashed ginger and garlic for additional flavour. The coriander stalks and leaves can then be chopped up and added to the condiment for extra oomph.</span><br />
<span style="font-family: Verdana;">4. Omit the dark soy sauce and light soy sauce for a "white" claypot chicken rice instead of the "dark" version</span><br />
<span style="font-family: Verdana;">5. Got extra ginger condiment leftover? Pour it over a fish and steam. Delicious ginger steam fish! </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PqTv8TQFHsQ/VX7H3Gu025I/AAAAAAAAHjQ/rvrcKBHOz_s/s1600/032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-PqTv8TQFHsQ/VX7H3Gu025I/AAAAAAAAHjQ/rvrcKBHOz_s/s640/032.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Another similar recipe I've done previously. </span><a href="http://thefussfreechef.blogspot.com/2013/05/claypot-chicken-rice-with-mushrooms-and.html"><span style="font-family: Verdana, sans-serif; font-size: small;">CLICK HERE</span></a><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"> to have a look and check out what is that shocking green condiment!</span> </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">A closer look at the ingredients for that yummy green condiment. </span> </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JmqjG_83BqM/VX7H4AxPoUI/AAAAAAAAHjg/TDuwv3bUsuI/s1600/hgw%2Bhainanese%2Bchicken%2Brice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="438" src="http://2.bp.blogspot.com/-JmqjG_83BqM/VX7H4AxPoUI/AAAAAAAAHjg/TDuwv3bUsuI/s640/hgw%2Bhainanese%2Bchicken%2Brice.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">My first ever post on rice cooker chicken rice. Check it out </span><a href="http://thefussfreechef.blogspot.com/2012/06/easy-hainanese-chicken-rice-rice-cooker.html"><span style="font-family: Verdana, sans-serif; font-size: small;">HERE</span></a></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Tip : Regular/normal chicken bought from the supermarket or wet market will ooze quite a bit of moisture during cooking, so you will need to reduce the amount of water, else your rice will turn out soggy. Experiment a few times and you will work out what's the best rice+chicken+water ratio that suits your taste preference. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Chinese sausages add an extra depth of flavour to the rice. I prefer to slice it first and then add it halfway through the cooking as the oils will ooze out, thus coating the rice and giving it an extra silky texture, aroma and flavour. </span><br />
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com1tag:blogger.com,1999:blog-1943427102231523832.post-14507972221188747362015-06-10T09:27:00.000+08:002015-06-10T09:27:08.075+08:00One Pot Meals Part 1 - One Pot Pasta<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<span style="font-family: Verdana, sans-serif;">We all love one pot meals – one where
you can just throw all the ingredients in, press a button and voila! A complete hot meal is waiting for you. </span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"></span><a name='more'></a><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Starting this week I'll be posting a few easy and
tasty one pot meals for you to try at home – it's great for busy
families and also single working folks who are looking for some easy
homecooked meals.
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span><b><span style="font-family: Verdana, sans-serif;">One Pot Pasta</span></b></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">When this one pot pasta recipe surfaced
on the internet last year, it went instantly viral. Everyone was
gushing over how amazingly easy and tasty it was; from executive
chefs to Martha Stewart to foodie bloggers. </span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">The original recipe is
truly as easy as throw everything (yes, including the pasta) into the
pan and boil. But there's nothing wrong with sweating the onions and
bacon to enhance the flavours. Try this easy recipe and be delighted
at how easy it is to make your own one pot pasta.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana;">Ingredients</span></div>
<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">300g angel hair pasta
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ a bottle of 680g tomato pasta
sauce
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ a yellow onion, roughly chopped</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">2 pips garlic, roughly chopped</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">100g streaky bacon, roughly
chopped (use beef bacon for a halal version)</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup cherry tomatoes, roughly
chopped</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ cup pitted black olives,
roughly chopped</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">A bunch of fresh baby spinach,
rinsed</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Salt and pepper</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ cup of grated parmesan
(optional)</span></div>
<span style="font-family: Verdana, sans-serif;">
</span></li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-ecQbE-DxHco/VXeP7bnvMmI/AAAAAAAAHiM/5Z58pfT5FwY/s1600/onepotpasta1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://1.bp.blogspot.com/-ecQbE-DxHco/VXeP7bnvMmI/AAAAAAAAHiM/5Z58pfT5FwY/s640/onepotpasta1.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<br /><span style="font-family: Verdana, sans-serif;">
Method</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<ol>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Heat some olive oil in a medium
size pan and gently fry the bacon until it starts to sizzle. Add in
the onion and garlic and fry for another minute until onion have
softened.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Push the bacon, onion and garlic
to one side of the pan. Add in the rest of the ingredients, except
the spinach. Pour the pasta sauce ontop of the ingredients and add
in 2.5 cups of water. Cover, bring to a boil and turn down to
simmer for 15 minutes until the pasta is cooked al dente. Stir
occassionally to prevent any burning.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Stir in the baby spinach, salt and
pepper and grated parmesan.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<li><div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Serve immediately.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span></li>
</li>
</li>
</li>
</ol>
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<a href="http://1.bp.blogspot.com/-pVYBKeyf8j8/VXeP8lo6t-I/AAAAAAAAHic/6-VKwX5zuNM/s1600/onepotpasta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-pVYBKeyf8j8/VXeP8lo6t-I/AAAAAAAAHic/6-VKwX5zuNM/s640/onepotpasta2.jpg" width="480" /></a></div>
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<em>This recipe was first published on Hungrygowhere Malaysia <a href="http://www.hungrygowhere.my/dining-guide/recipes/one-pot-meal-one-pot-pasta-recipe-*aid-f16d3101/">HERE</a></em><em></em></div>
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com0tag:blogger.com,1999:blog-1943427102231523832.post-51867496851045880172015-04-22T19:29:00.002+08:002015-04-27T18:56:10.021+08:00Thai Chicken with Fresh Herbs and Coconut Milk<img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /><br />
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<a href="http://4.bp.blogspot.com/-Jjf7cnAXfBQ/VS_JJ6K_QFI/AAAAAAAAHgM/roq_qgAvwRQ/s1600/lime%2Bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jjf7cnAXfBQ/VS_JJ6K_QFI/AAAAAAAAHgM/roq_qgAvwRQ/s1600/lime%2Bchicken.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe was one of those random newspaper cutouts that I've been keeping for ages. I'm so glad I finally came round to cooking it because the flavours are just amazing. Well, to start with, you really can't go wrong with the combination of lime, lemongrass and coriander.</span><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana;"></span><br />
<a name='more'></a><span style="font-family: Verdana;">As usual, I couldn't resist tweaking with the original recipe and ended up with two versions - a dry version with lots of fresh herbs to give you that burst of zesty flavours; and a wet version with the addition of coconut milk. It tones down the sharp tang from the herbs to give a creamy, velvety texture to the dish. Both are wonderfully appetizing, just make sure there's lots of hot steam rice to go with it.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"><strong><u>Thai Chicken with Fresh Herbs and Coconut Milk</u></strong></span><br />
<span style="font-family: Verdana;">Serves 3-4</span><br />
<span style="font-family: Verdana;"></span><br />
<ul>
<li><span style="font-family: Verdana;">2 chicken legs, cut into 8-10 chunky pieces, skin on</span></li>
<li><span style="font-family: Verdana;">1 lemongrass, white part only, chopped</span></li>
<li><span style="font-family: Verdana;">1 bunch of coriander, rinsed, chopped</span></li>
<li><span style="font-family: Verdana;">Zest and juice of two large limes</span></li>
<li><span style="font-family: Verdana;">I knob of ginger, chopped</span></li>
<li><span style="font-family: Verdana;">A small handful of fresh mint, rinsed and the leaves roughly torn</span></li>
<li><span style="font-family: Verdana;">1 tbspn of fish sauce</span></li>
<li><span style="font-family: Verdana;">1 tbspn of soy sauce</span></li>
<li><span style="font-family: Verdana;">3 tbspn of melted palm sugar</span></li>
<li><span style="font-family: Verdana;">White pepper</span></li>
</ul>
<ol>
<li><span style="font-family: Verdana;">Put the lemongrass, coriander, lime zest and ginger into a blender and blitz into a paste or use a mortal and pestle to pound.</span></li>
<li><span style="font-family: Verdana;">Marinade the chicken pieces together with the lime juice for 20minutes.</span></li>
<li><span style="font-family: Verdana;">Heat some oil in a cooking pan and fry the chicken on medium high heat until golden. Turn down the fire to simmer until chicken is properly cooked through. </span></li>
<li><span style="font-family: Verdana;">Add the seasonings, adjusting the taste with more lime juice or palm sugar if necessary. For the dry version, stir in the mint leaves and serve immediately.</span></li>
<li><span style="font-family: Verdana;">For the wet version, pour in the coconut milk and bring to a gentle simmer. Stir in the mint leaves and serve immediately. </span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jjf7cnAXfBQ/VS_JJ6K_QFI/AAAAAAAAHgM/roq_qgAvwRQ/s1600/lime%2Bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jjf7cnAXfBQ/VS_JJ6K_QFI/AAAAAAAAHgM/roq_qgAvwRQ/s1600/lime%2Bchicken.jpg" height="640" width="480" /></a></div>
<img alt=" photo littlethumbups1-1.jpg" class="placeHold" data-link="id{:placeHolderId}" height="200" id="placeHolder_0" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/littlethumbups1-1.jpg" style="margin-top: 113px;" width="200" /><br />
<br />
<span style="font-family: Verdana, sans-serif;">This post is linked to the event <a href="http://littlethumbsup.blogspot.com.au/">Little Thumbs Up</a> organised by <a href="http://www.bakeforhappykids.com/">Zoe of Bake for Happy Kids,</a> and <a href="http://my123favourites.blogspot.com/">Doreen of My Little Favourite DIY</a> and hosted by <a href="http://thedomesticgoddesswannabe.com/2015/04/little-thumbs-up-april-2015/">Diana of The Domestic Goddess Wannabe</a></span><br />
<br />
Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com4tag:blogger.com,1999:blog-1943427102231523832.post-78420946695531441592015-04-16T23:15:00.001+08:002015-04-16T23:15:20.917+08:00Homemade Milk Kefir<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0px;" /></a>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kemw5CNT0d0/VS_JHxz0UtI/AAAAAAAAHfs/EYHHvpDfZY8/s1600/kefir7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-kemw5CNT0d0/VS_JHxz0UtI/AAAAAAAAHfs/EYHHvpDfZY8/s1600/kefir7.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Kefir smoothie with mango and banana</span>. </td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Like many people, I have heard about making milk kefir but it seems such an exotic, foreign, un-understandable (is that such a word?) subject that, for the longest time I just simply, conveniently parked it under the "too hard" category. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><a name='more'></a><br />
<span style="font-family: Verdana;">It was not until a month ago when my friend Irene passed me some kefir grains that I was finally motivated to try making my own milk kefir. </span><br />
<br />
<span style="font-family: Verdana;">And guess what? It was SO easy. Even easier than my shotgun yogurt making process, which I honestly thought was the easiest method. So now I'm sold on making my own milk kefir. I used it to make fruit smoothies, strain it into greek yogurt and make salad dressings, dips and sandwich spread. I also like to add a dollop of it in my curries to give it that sour tang and a touch of creaminess to the curry, and in my baking as a half substitute for oil and buttermilk. Yup, it basically replaces regular yogurt in my household. </span><br />
<span style="font-family: Verdana;"><br />
So what IS milk kefir? It is basically a fermented, cultured drink that is a result of adding a yeast bacterial starter to milk. There are many similarities between milk kefir and yogurt, but milk kefir's nutritional composition is significantly superior over yogurt in terms of probiotics, protein levels and amino acids. It has very low lactose levels, hence is suitable for people with lactose intolerance. Kefir is also good for babies as it is gentle and aids in digestion. My 18month old baby loves kefir smoothie and I noticed a positive difference in her bowel movements too. R<span style="font-family: Verdana;">ead more about kefir and the similarities and differences with yogurt here <a href="http://www.benefitsofkefir.com/">http://www.benefitsofkefir.com/</a> </span> </span><br />
<br />
<span style="font-family: Verdana;">As I mentioned earlier, the process of making milk kefir is really easy. There is no need to heat up the milk, as required in making yogurt, and it takes half the time to ferment the kefir milk compared to yogurt. I could start a fresh batch of milk with kefir grains in the morning and it would be all fermented and ready to be consumed by evening. </span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"><strong><u>Homemade Milk Kefir</u></strong> </span><br />
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">Half a teaspoon of kefir grains (available from most health food stores in a starter pack)</span></li>
<li><span style="font-family: Verdana;">500ml pasteurised full cream milk (I use Dutch Lady)</span></li>
<li><span style="font-family: Verdana;">Clean glass jar with plastic cap </span></li>
<li><span style="font-family: Verdana;">Clean piece of handkerchief and a rubber band</span></li>
</ul>
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Add the kefir grains into the glass jar and pour in the pasteurised milk. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Cover the mouth of the jar with the handkerchief and tie a rubberband over it. The hanky prevents any dirt from falling into the milk yet is breathable to aid in the fermentation process. Leave the jar in a place where there is little or no air movement. I usually leave it in the microwave with the door closed for at least 8 hours. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the milk is fully fermented, strain it to extract the kefir grains. Keep the milk kefir in the same glass jar and cover with the plastic cap. Repeat the above process to start a new batch of milk kefir. If you don't plan to make a new batch, keep the grains in a small glass or plastic container with some milk and keep in the fridge. </span></li>
</ol>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DnydOd0aD-c/VS_JGh30mXI/AAAAAAAAHfg/i7rfpr3sR3Y/s1600/kefir1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-DnydOd0aD-c/VS_JGh30mXI/AAAAAAAAHfg/i7rfpr3sR3Y/s1600/kefir1.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Kefir grains. A tiny teaspoon will do. </span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FfSfikg0d8k/VS_JHV1pO6I/AAAAAAAAHfo/1YLkoIFhMsU/s1600/16%2Bapr%2B2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-FfSfikg0d8k/VS_JHV1pO6I/AAAAAAAAHfo/1YLkoIFhMsU/s1600/16%2Bapr%2B2015.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">From left: Left picture: Pasturised full cream milk. No low fat milk nonsense.</span><br />
<span style="font-family: Verdana, sans-serif;">Middle picture: Cover the glass jar with a clean hanky.</span><br />
<span style="font-family: Verdana, sans-serif;">Right picture: After fermentation, the milk kefir has a texture of soft taufufa. </span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pPBK44vW0Rk/VS_JIMPv2oI/AAAAAAAAHf0/kP_QKD2may8/s1600/kefir6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-pPBK44vW0Rk/VS_JIMPv2oI/AAAAAAAAHf0/kP_QKD2may8/s1600/kefir6.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Besides using it in smoothie, I like to strain it overnight to make greek yogurt. See how thick it has become. </span><span style="font-family: Verdana, sans-serif;"> </span></td></tr>
</tbody></table>
<br />
<span style="font-family: Verdana, sans-serif;">Here are some ideas on how to turn that thick creamy greek yogurt into a yummy salad dressing/sandwich spread and even a dessert!</span><br />
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<span style="font-family: Verdana;"><a href="http://thefussfreechef.blogspot.com/2012/08/guiltfree-yogurt-cream-cheese-with-herbs.html">Yogurt Cream Cheese with Herbs</a></span><br />
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<a href="http://thefussfreechef.blogspot.com/2012/08/chocolate-and-irish-cream-frozen-yogurt.html"><span style="font-family: Verdana, sans-serif;">Chocolate and Baileys Frozen Yogurt</span></a><br />
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Esther@thefussfreechefhttp://www.blogger.com/profile/01898768867504528978noreply@blogger.com4