Great Wellesley Restaurant – Former Cinema in Chai Leng Park Butterworth

G. Wellesley Restaurant...............................................chicken wings for the kids!

Claypot tofu.............................................................Kailan with starchy gravy!

Penang Tuapan or Ying Yong...................................Curry Fish head

I used to hang out in this cinema during my teenage days. The cinema is not in operation anymore and it has been turned into a restaurant. They also converted a section of the cinema in to a wedding banquet hall. The makeshift extension next to the cinema is a hawker centre and they serve real good food there. (See post http://peteformation.blogspot.com/2008/10/kim-sun-great-wellesley-foodcourt-chai.htmlteformation.blogspot.com/2008/10/kim-sun-great-wellesley-foodcourt-chai.html)
Anyway, I took my parents to Great Wellesley restaurant when I was back in Butterworth recently. Apart from Chinese cuisine, they also serve western food. There is a smoking section outside the restaurant and it also caters for western food diners.
I ordered some chicken wings for the kids so that they have something to fill their stomach while waiting for the food to be served.
Since my dad likes curry fish very much, I ordered curry fish with slices of fish fillet. The other dishes that we ordered are fried kailan, yin yong, fried rice and claypot tofu.
The thick gravy of the curry fish is very nice and creamy. The tuapan (yin yong) is cooked in the way that I like nice thick starchy gravy with aromatic flat wide kuey teow!
Unfortunately, I forgot to take picture of the fried rice and they were all gone when I finally realized it. So, I guess that I don’t have to mention how the taste is like for a dish that has been eaten so fast by diners! LOL
Complimentary fruits like water melon and papaya were served as dessert!
Overall the total bill for 6 adults, 2 children including drinks and white rice came up to be RM86.

The old Saturday midnight show signboard is still there........ha ha ha!

Address : Great Wellesley Restaurant
Jalan Kurau
Chai Leng Park
13700, Prai, Butterworth

Map to Great Wellesley Restaurant, Chai Leng Park

Chinese Style Spicy Coca Cola Chicken (CSCCC) Recipe

After hearing so much about Coca-cola chicken, I did some web search and decided to cook up one to see how the taste is like. My guess was, coca-cola itself will not add much aroma to the dish, so I have to use sesame oil to enhance it a little bit. The acid in Coca-cola will help to soften the chicken and provide some sweetness to the dish. However I found that cooking the chicken this way is a little bit funny, so is the taste! The sesame aroma is stronger than the coca-cola. Ha ha ha! This recipe needs some modification!

Ingredients
Chicken Ribs, 3 pcs
Dark soya sauce, ½ teaspoon
Light soya sauce, 1 tablespoon
Coca-cola, 1 cup
Sesame oil, 1 teaspoon
Pepper, a dash
Chili powder, 1 teaspoon
Lemon juice from ½ lemon
Lemon zest
Salt to taste

Marinade the chicken with all the ingredients for around three hours. Coat the chicken with a little corn flour and then deep fry it. Use the leftover marinade to make the sauce. You can thicken it using corn flour and water mixture. Serve while still hot!

P.S. Since I am a fan of Michael Jackson, I should have used Pepsi Cola instead and name the dish MJ Fried Chicken! Ha ha ha!

Meeting with ‘Da Boss’ 2, Opps not Again!

This is the sequel to my post Dinner with ‘Da Boss’ at Bangsar Seafood Garden Restaurant. I was ‘invited’ to meet ‘Da Boss’ again, this time for a half day meeting in HQ, Kuala Lumpur. When I was told about this meeting, my mind began to wonder, what will the meeting be about? My business partner told me straight away, ‘sure kena lecture wan’ ! Oh oh! Not me, not me, I have not been ‘very naughty’ these days!
Anyway, I arrived early and found that some of the management staff was already in the lobby waiting for ‘Da Boss’. We were supposed to have lunch first before the meeting starts. Then everyone hopped over to Hard Rock cafe. I have not been back to Hard Rock cafe for quite some time already, ever since I left my last job in engineering.
We all settled down to look at the menu. As it was lunch time and there will be a long meeting ahead, I decided to order something light. The food servings in Hard Rock Cafe are rather large, even the normal sandwiches can be really huge. I zoom in on a set lunch that has German Sausage, a cake dessert (I think it was Tiramisu), French Onion soup and coffee. This set sounds not too heavy, so I guessed it was the right choice.
‘Da Boss’ ordered sandwiches as he wanted something quick and simple. Boy, when the food arrived, the sandwiches portion can feed at least three persons! ‘Da Boss’ fhinished his meal so fast, while I was still struggling with my German sausage. I guess, I was rather full already after eating the starter of French Onion Soup. It turned out that the German sausage was rather different from the Bratwurst sausages that I used to eat. I have a good German friend who stays and operates a restaurant in Rayong, Thailand. Some of the food in his restaurants like sausages are directly imported from Germany. He used to bring me frozen German Bratwurst sausages which are very nice and juicy.
After everyone had their lunch, we went back to the HQ boardroom for the meeting. Then ‘Da Boss’ brief us on the agenda of the meeting. Luckily, not ‘lecture session’. It was a brain storming session. I guess there is no free lunch......ha ha ha!

These are the pictures that I secretly took with my HP. Sorry it is not clear because of the low intensity lighting in Hard Rock Cafe.

Penang Five Spice Honey Steam Roast Chicken Recipe

I love cooking with five spice powder. There are many types of five spice powder and although the basic ingredients are the same, the percentage and quality of spices used determine the outcome of the final taste. I normally use Penang five spice powders which have quite a pungent smell but it can really enhance the aroma of the dish.
I steam roast a whole chicken which has been dry rub with five spice powder. The main idea of steam roast is to collect the nice chicken essence that drip into the oven dripping pan. To do that, you just have to add a little water in the dripping pan and make sure that it doesn’t dry up while you are roasting the chicken. The steam from the water also helps to tenderize the chicken, makes the meat moist and juicy!

Ingredients
Chicken, whole
Five spice powder, 1 teaspoon
Salt to taste
Lemon zest, just a little
Lemon juice, 2 table spoons
Pepper, ½ teaspoon
Light soya sauce, 2 table spoons
Honey for glazing

Marinade the chicken with all the ingredients except the honey. Pat dries the chicken skin and roast in preheated oven at 180 deg C for 80 minutes.
Glaze the chicken with the honey and continue roasting for 10 minutes.

Roast Pork Trotters Recipe – Fusion of French, German and Malaysian Cooking!

I was actually trying to make roast pork trotters that is tender in the inside but have crispy skin outside. I need to roast it for quite long in the oven in order to do that but my kids are getting hungry so I did not manage to get the result that I want. Anyway it was a good try and the pork trotter was quite tender, including the skins too. I guess if I fry the pork trotters, it will be easier to get a crispy skin, but then the hot oil will splatter all over my kitchen if I fried the wet port trotters. Therefore, I have to use an oven to roast it instead.

Ingredients
Pork Trotter, ½

Marinade
Five spice powder, 1 teaspoon
Light Soya sauce, 2 table spoons
Bouquet garni (French for garnished bouquet), 1 pc (consist of parsley, thyme, celery and 1 bay leaf) (managed to get fresh thyme at Tesco)
Pepper, ½ teaspoon
Salt to taste
Sugar, 1 teaspoon
Corn Flour, 2 teaspoon
Lemon Juice from1/2 lemon

Marinade the pork trotter and put aside for around 30minute. Use a pressure cooker to cook the pork trotters so that will be very tender. Throw away the bouquet garni but keep the celery. Put the gravy and celery in a blender. Blend until fine. Put the gravy aside.
Then arrange the pork trotter on the roasting rack. Pat the skin dry and rub some salt on it. Roast in oven at 180 Deg C for one and a half hour. Pour the gravy over the pork trotter and serve.

Related Post
1) http://peteformation.blogspot.com/2009/07/my-second-attempt-at-making-crispy.html
2) http://peteformation.blogspot.com/2009/07/authentic-malaysian-chinese-barbecued.html

Extra Spicy Curry Fish Head with Prawns Recipe – Without Santan (Coconut milk)

One of my favourite fish is the Garoupa. Normally, I would buy the whole fish from the wet market and have the fishmonger cut it into pieces for me. Garoupa head has lots of flesh and it is a good choice of ingredients for cooking fish head curry. I added some prawn into the curry to give it more natural sweetness so that it will not be too spicy.
Check out this recipe!

Ingredients
Garoupa Fish head, 1 pc (alternatively you can also user red snapper, white snapper or kurau fish)
Prawns, 8 large pcs. Cleaned and trim legs
Fish Curry Powder, ½ cup, mix with water to make into paste
Cumin, 1 teaspoon
Coriander, ½ teaspoon
Chili paste, 2 table spoon
Onions, 2 large, blended
Lemon grass (serai), blended
Lady Fingers (okra), 7 pcs
Tamarind paste, 1 table spoon, mix with water to extract the juice
Salt to taste
Vegetable oil, 4 table spoons

Heat up wok; add oil and sautéed onions until it caramelize a little. Add in the curry paste and keep on stirring the mixture to avoid burning the dish. Add cumin, coriander, lemongrass and chilli paste. Put in some water and add in the lady fingers (okra) when the gravy boils. Add tamarind juice and salt to taste. Put in the fish head and let it simmer until it is cooked. Add the prawns and boil for a short while. Serve with white rice or puri!

Related Post
1) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html
2) http://peteformation.blogspot.com/2009/05/puri-with-beef-curry-rendang-tok-pete.html
3) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html

Hainanese Style Chicken Chop Recipe – Good start in the morning!

Chicken Chop is one of my son’s favourite foods and I made this for his breakfast. I marinated the chicken over night, which resulted in an even distribution of tasty marinade ingredients inside the chicken meat. I just used the normal ingredients and spices available in my house; therefore the recipe below differs a little bit from the original Hainanese Chicken Chop recipe. Here is my version of Hainanese Style Chicken Chop.

Main Ingredients
Chicken Drumsticks, 5 pcs, deboned

Marinade
Worcestershire sauce, 1 table spoon
Salt to taste
Pepper, A dash
Hickory Barbecue sauce, 1 table spoon
Corn flour, 1 table spoon

Side Dish
Potato, 3pcs, diced ½”x1/2”x1/2” size
Carrot, 1pc, cut into small pieces

Sauce
Leftover marinade, thicken with corn flour and water mixture. Add in some fried onions

Marinade the chicken with Worcestershire sauce, salt, pepper, corn flour and Hickory BBQ sauce. Leave it for at least half and hour. Fry the chicken in hot oil until golden brown.
Put the potato and carrot into the boiling sauce. Let it simmer until the potato turned soft.
Arrange the chicken, potato and carrot in a plate and serve.

Related
1) http://peteformation.blogspot.com/2009/07/chinese-style-beef-steak-for-breakfast.html

HL Pau (Chinese SteamedBuns) at Chong Hwa Independent High School Jalan Ipoh KL

HL Truck, a common sight outsite Chong Hwa Independent High School

Kaya and Leng Ngeong pau hot out from the steamer!

Kaya pau (RM1.30) and Char Siew pau.......yummy!

If you pass through this area around 1pm on weekdays and Saturday, you will see HL Pau Truck parked outside the Chong Hwa school compound. Mr Liew has been selling pau in this area for a number of years and most of his pau will be sold out by 5pm. Apart from the normal types of pau, there are also Loh Mai Kai (chicken glutinous rice) available.
I normally buy the Char Siew (sweet bbq meat, RM1.40), Sang Yoke (fried pork, RM1.40) and Leng Ngeong (lotus paste, RM1.10) pau. Generally, all the pau that Mr. Liew sells are bigger in size compared to many other vendors in KL. I like the soft and fluffy pau skins. The pau is filled with generous amount of tasty fillings and it is worth it for the price paid.
After 5 pm he would go home to restock more pau before going out again to make rounds around housing estates in this area. So, next time if you are in this area, check out the HL pau.

For large orders of pau you can contact Mr. Liew at this number:
Mr Liew
0123604532
Outside Chong Hwa School (1pm to 5pm)

Malibu Rum with Orange Juice Cocktail

I ran out of fresh orange, so I used concentrated orange syrup from Sunquick for my Malibu cocktail mix. Anyway, both make a wonderful mixture and I love the strong orange flavour with a tinge of coconut aroma from the Malibu rum. I added lots of ice to this nice drink and indeed it has a very nice cooling effect to bring down the body temperature during a hot sunny afternoon.
Wish you a nice weekend, while I enjoy my Mailbu Rum Orange juice cocktail.........sipping it slowly! Cheers! LOL!

My Second Attempt at Making Crispy Roast Pork - Yay, successful!

This is my second attempt in making Crispy Roast Pork. The last roast pork I made did not turn out that well because I couldn’t make the skin crispy. (see post http://peteformation.blogspot.com/2008/11/my-first-attempt-to-make-chinese-crispy.html)

Anyway I found a nice large slab of pork at the Kepong Baru Wet market last week. I paid around RM12 for it. This time I managed to make the skin crispy and nice. Yum, yum, my family had a taste of nice homemade crispy roast pork over the weekend!

Ingredients
Large slab of pork with skin intact, preferably one with a layer of fat below the skin
Five spice powder, 1 teaspoon
Salt to taste
Mak Ngar Tong, (wheat sugar) 2 table spoon

Make some deep cuts on the meat part of the pork. Then use a very sharp knife and make some shallow cuts on the skin. Rub five spice powder, salt and mak ngar tong on the meat part of the pork. Pat dry the pork skin and rub some salt on it. Preheat oven to 180 Deg C and roast for one and a half hour or until the skin is crispy. Open the oven door occasionally to let air so that the skin can be crispy. Scrape away any burned part with a sharp knife. Use a large chopping block to cut the roast pork using a large knife to avoid the crispy skins from falling off the meaty part.

Related Post

1) http://peteformation.blogspot.com/2009/07/roast-pork-trotters-recipe-fusion-of.html

Peteformation Authentic Mamak Curry Lamb Recipe

I came across some nice lamb ribs at Tesco yesterday and bought around 400gms of it. At first, I thought of cooking Hakka Namyee Lamb with it but then I changed my mind to try out Mamak style curry lamb instead.
I used some spices like cinnamon, star anise and cloves to rid the strong lamb smell. One thing I like about lamb is that no matter how you cook it, it will always turn out nice! Here is the recipe of Peteformation Authentic Mamak Curry Lamb.

Ingredients
Lamb ribs, 400gms
Star Anise, 2 pcs
Cinnamon stick, 1 pc
Cloves, 3pcs
Curry powder, ½ cup, made into paste
Onions, 2 pcs, chopped finely
Potato, 3 pcs, cut into large dices
Vegetable oil, 3 table spoon
Salt to taste

Sauteed onions in vegetable oil until fragrant. Add star anise, cinnamon and clove. Add in curry paste and stir fry for a short while. Put in the lamb and add some water. Let it simmer for around 2 hours to soften the lamb. Use low heat. Then add potato and let it simmer for another half and hour. Add salt to taste.

Related post
1) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html
2) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html
3) http://peteformation.blogspot.com/2009/05/puri-with-beef-curry-rendang-tok-pete.html

Malaysian Chinese Style Durian Pie Recipe

I made dessert for my daughter’s birthday party recently. I wanted to have something different from all the dessert that I normally prepare for parties. Since I have some durians in the fridge, I decided to use them as one of the main ingredients in my pie. The pie turns out ok and my guest, especially my brother in law liked it very much!
I used the same pie base just like the one that I have posted before this. The base ingredients for the filling are almost the same as the one for egg tarts but with fresh durians added.
Here is the recipe of authentic Malaysian Durian Pie....yum, yum to all durian lovers!

Pie Pastry
Flour, 4cups
Butter, 150gms
Salt to taste
Sugar to taste
Iced cold water
Vanilla Essence, 1 teaspoon
Baking Powder, 1 teaspoon

Fillings
Eggs, 3 pcs
Durian paste from fresh durian, ½ cup
Brown Sugar, to taste
Fresh Milk, ½ cup

Mix flour and butter. Then put in, vanilla essence, salt, baking powder and sugar to taste. Slowly add in the iced cold water. Put the dough in the fridge for around half and hour.
To make the durian fillings, put all the ingredients in a blender and blend them until very fine.
Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. Bake for 10 minutes in preheated oven at 200 Deg C. Take out the pastry and pour the filling mixture into it. Bake for another 10 minutes at 200 Deg C.

Related Post
1) http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html
2) http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html
3) http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html
4) http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html
5) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html
6) http://peteformation.blogspot.com/2009/07/nice-apple-pie-for-light-and-easy.html

Curry Chicken Bread XXXXL! – Recipe

I made this extra large (xxxxxL) curry chicken bread during my daughter’s birthday. The dough was a little too soft and the supposedly donut shaped bread turned out to be a large oval one! (Actually I wanted to make it in the same shape as Bread Roll with Chicken Meat & Sausage Filling aka Enfanada
Although it did not turn out exactly in the shape that I wanted it to, the taste is quite good. Even my little toddler enjoyed eating the curry chicken bread. I am amazed that he can eat hot and spicy food! Must have been very hungry!

Bread
3 cups of Flour
1 teaspoon of dry yeast mix in water, a tablespoon of sugar, ½ teaspoon of salt and a little flour, to wake them up!

Curry Chicken Fillings
Chicken meat, 300gms
Potato, 3 pcs, cut into small cubes
Onions, 1 pc, chopped finely
Curry powder, 3 table spoons with a little water to make a paste
Salt to taste

Knead the flour and yeast mixture for at least five to seven minutes. Put aside for the dough to rise.
Heat a little oil in wok and sautéed the onions until fragrant. Add curry paste and potato. Then add in the chicken meat. Fry until all the ingredients are cooked. Add salt to taste.
Let the fillings cool down a little. Use a rolling pin to flatten the dough. Pour the fillings into the dough and make it into a large donut shape. Bake in preheated oven at 200 Deg C for 20 minutes.

Stir Fried Spicy Chicken Liver Recipe

This is a spicy chicken liver dish. Well, I am not into eating chicken liver but sometimes it is a waste to throw them away. This dish has nice aroma and taste good with steamed rice.

Ingredients
Chicken liver, 5 pcs, cleaned and cut into small pieces
Lemongrass, 2 stalks, bashed
Onions, 1 large, cut into small pieces
Chili paste, 3 table spoons
Salt to taste
Sugar to taste

Heat up wok and add 2 table spoons of vegetable oil. Sautéed the onions, chili paste and lemongrass until fragrant. Then add in the chicken liver. Fry for a short while. Add a little water if it is too dry. Put in some salt and sugar to taste. Stir fried for a short while and serve!

Eggs Tarts (Than Dak) Recipe – Taiwanese Style

I bought some egg tarts baking trays from Tesco when they tag these goods as offer items. So, I got to try to make some egg tarts using these baking trays. The first batch of egg tarts turned out very nice but I burned the second batch when I set the timer too long and went to take my bath....oh oh!
Luckily I still have the first batch that is nicely done and tasty too, especially when they are hot out from the oven.

Pastry
Flour, 4 cups
Butter, 125gms
Milk powder, 3 table spoons
Castor sugar, ½ cup
1 egg, slightly beaten
Iced cold water

Mix the flour and butter. Knead the mixture until it turned into granules form. Add milk powder, castor sugar and egg. Continue to knead the dough until they are evenly mixed. Add a little cold water to the dough. Mix well and then put the whole dough in the fridge for 10 minutes

Fillings
Eggs, 3pcs
Castor Sugar, ½ cup
Salt, a pinch
Fresh Milk, 1 cup

Mix all the ingredients and stir until the sugar dissolves.

Take dough, the size of a ping pong ball and use a rolling pin to flatten it. Press the flatten dough into the baking tray and cut away excess dough. Bake in preheated oven at 180 Deg C for 10 minutes. Take out the tray from the oven. Then pour the filling mixture into the pastry. Bake in preheated oven for another 10 minutes. The egg tarts are ready to eat!

Related Post
1) http://peteformation.blogspot.com/2009/07/nice-apple-pie-for-light-and-easy.html
2) http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html
3) http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html
4) http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html
5) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html

A nice bowl of Lam Mee For Breakfast after Gall Stones Removal Program - Recipe

I was so hungry after going through a gall bladder stones removal program which I have to drink apple juice three times a day for five days. After that, on the sixth day I have to fast after 4pm, drink a teaspoon of Epsom salt with warm water at 6pm, 8pm and then extra virgin olive oil with lemon juice mixture at 10pm. I was very hungry the whole night through and cannot sleep very well. Anyway, I was wide awake at 2am to make myself a hot Milo drink and ate a piece of Pong Peah (Chinese biscuits).
Then, I woke up early in the morning to cook a nice breakfast of Lam Mee which I ate to my heart content! I don’t have yellow egg noodles in stock that time so I just used Bihun (rice vermicelli).
Here is the recipe of my quickie Lam Mee or rather Lam Bihun!LOL!

Soup
Chicken Carcass, 1pc
Prawns, 5 large ones
Light Soya Sauce, 2 table spoons
Dark Soya Sauce, 1 table spoon
Salt to taste
Water, 4 bowls

Bring water to a boil and put in all the ingredients. Let it simmer for a round half and hour. Then thicken the soup with a little corn flour and water mixture.

Noodles and Bean sprouts
Mee (Chinese Yellow Egg Noodles), 400gms
Rice Vermicelli (bihun), 1/3 packet
Bean sprout (Ngar choi), 1 bowl

Blanch every each of the above ingredients in boiling hot water and drain away any access water.

Garnishing
Eggs, 3 pcs, Hard Boiled (see Cooking Hard Boil Eggs Using Rice Cooker – Hassle Free and Easy Way! )
Shallots, 5pcs, fried until golden brown

Take some of the noodles and rice vermicelli, place them in a bowl. Then put the bean sprout, and hard boiled eggs on top of the noodles. Add soup to the bowl. You can garnish the dish with fried shallots and chopped spring onions before serving.

Related Post
1) http://peteformation.blogspot.com/2008/11/quickie-ee-mee-egg-noodles-recipe-halal.html
2) http://peteformation.blogspot.com/2008/10/fried-teo-chew-mee-tiau-noodles-without.html
3) http://peteformation.blogspot.com/2008/12/authentic-penang-assam-laksa-recipe.html
4) http://peteformation.blogspot.com/2008/09/authentic-penang-curry-mee-recipe.html
5) http://peteformation.blogspot.com/2008/11/authentic-penang-lobak-5-spice-meat.html
6) http://peteformation.blogspot.com/2008/10/authentic-penang-hokkien-mee-prawn-mee.html

Cute Tortoise Toy for My Little Toddler –Beware of the Catchy Tune!

I bought this cute tortoise toy for my little toddler from Tesco Mutiara. I can’t really remember the actual price but I think it was RM19.90.
He likes it very much. It is an intelligent toy too, being able to move away whenever it touches an object or the wall. The led lights on it are pretty attractive. He let out a naughty grin when he saw this cute toy. At first he was quite rough when he handles this new toy, probably out of curiosity but after a while he learns to appreciate what it can do.
Anyway, now I am going a little bit ‘crazy’ after hearing the tune from the electronic tortoise over and over again. So I am sharing it with you........it goes like this ‘Fishes, fishes where are you’...........
Do you know what song is it?

Mini Rempeyek (Malaysian Traditional Peanut Cookies)

Occasionally, while watching my favourite show in AFC, I would be munching away snacks like rempeyek (Malaysian Traditional Peanut Cookies) or maybe some kacang (nuts).
Rempeyek round flat base is made from rice flour with some spice like cumin, coriander and fennel added to it. Then toasted peanuts and anchovies (ikan bilis) would be placed on top of the flat disc like dough which is around 3 inches in diameter. This is then deep fried in hot oil until crispy. Some rempeyek has thin crust but some has thick ones. The thick crust ones normally have peanuts toppings and the thin crust rempeyek has peanuts and anchovies (ikan bilis) toppings.
I bought this mini size rempeyek from the biscuits vendor I frequent at Kepong Baru Market. It is very fresh and not oily. This mini size rempeyek has only peanuts toppings. Since it comes in bite size, I just pop the whole piece in the mouth without have to worry about scraps falling all over the place. Yum, yum.....I am going to eat my crunchy and tasty rempeyek now! Cheers!

Classic Chinese Claypot Chicken Rice Recipe

This is another dish I would cook whenever I am a little lazy to prepare a complete meal for my family. I just have to marinade the chicken and then put them on top of the rice. Then I can serve the food for my family to eat within half and hour. For additional taste I actually fried some fried Chinese Sausage to go a along with the Claypot Chicken. It would taste better with the addition of crispy fried salted fish but I don’t have any in my fridge at that time.

Ingredients
Chicken, 10 pcs
Rice, 1 ½ cup, add water until 1cm above the rice before cooking

Marinate
Light soya sauce, 2 tablespoons
Dark soya sauce, 1 teaspoon
Sesame Oil, 1 teaspoon
Salt to taste
Pepper, a little
Corn flour, 1 table spoon

Marinate the chicken for around 10 minutes. Meanwhile, cook the rice in claypot until the water almost dried up then put the marinated chicken on top of it. Cover up the claypot and continue cooking the rice until the chicken is cooked. Garnish with spring onions and serve.

Authentic Malaysian Chinese Barbecued Char Siew Recipe

Opps, to much red colouring! But the taste is nice!

My regular pork supplier had some nice fresh pork belly and I snapped them up without actually planning of what to do with it! Anyway it was a weekend and I decided to fire up my ‘small’ barbecue pit to grill some nice Char Siew from the pork belly. I let the charcoal turned into amber first before I start barbecuing so that the meat would turn out nice. By the time I finished cooking the Char Siew and cut them into slices, my kids already started eating them nonstop and left half of it for dinner! So, I guess it must have turned out ok or they were very hungry waiting for me to barbecue the char siew! Ha ha ha!

Ingredients
Pork Belly, 1 cut
Five Spice powder, 1 teaspoon
Sugar, 3 table spoons
Light soya sauce, 2 table spoon
A little red food colouring (optional)
Chinese cooking wine, 1 teaspoon

Marinade the pork belly for at least one hour before you BBQ it. Barbecue the pork belly using charcoal that has turned into amber until well done. Alternatively you can use oven to roast the pork belly, 180 Deg C for 1 hour. Eat with rice cooked using chicken stock!

Related Post
1) http://peteformation.blogspot.com/2009/07/my-second-attempt-at-making-crispy.html
2) http://peteformation.blogspot.com/2008/10/wong-kee-pudu-hailam-chicken-rice-and.html
3) http://peteformation.blogspot.com/2008/09/bbq-restaurant-jalan-ipoh-kuala-lumpur.html

Paprik Style Fried Prawn Recipe

This is one of my favourite dishes whenever I eat at Malay stalls. I think paprik style of cooking originated from Thai. Chicken, beef, sotong (squid), prawn or even fish meat can be cooked using paprik style. Kaffir lime leaves additional flavour to the spicy and sweet paprik gravy.
I tried to guess what they actually put inside the paprik dish and came out with this recipe.

Ingredients
Prawns, 200 gms, cleaned
Onions, 1 pc, cut into slices
Lemongrass (serai), 2 pcs
Kaffir lime leaves, 5 pcs
Chili paste, 3 table spoon (use bird eye chili if you want this dish to be spicier)
Vegetable oil, 2 table spoons
Long beans, 3 pcs, cut into 1 inch length
Cabbage, 3 leaves, cut into small pieces
Salt to taste
Sugar to taste
Nampla (Thai Fish Sauce), 1 teaspoon

Heat up wok and put in the vegetable oil. Add onions, lemongrass, chilli paste, nampla and kaffir lime leaves. Stir fry until fragrant and then add in the long beans and cabbage. Then put in the prawns, add salt and sugar to taste. Serve with white rice!

Peteformation Chocolate Cake Recipe

This is the way to melt and cook the chocolate toppings

I like chocolate cake very much and happened to come across blocks of chocolates being sold at Tesco Mutiara shelf at the baking section. I am not good at baking but since I have successfully bake butter cake, I guess I can modify the recipe a little bit to make chocolate cake. What I am trying to do is to make chocolate cake from using basic ingredients and not using fancy ingredients. This is not a moist type, but the cake turns out quite ok! I did not put too much sugar in it because my wife doesn’t like cake that is too sweet! Next time around I will try to insert some frozen chocolate chips into the cake to see how it will turn out.
Here is my recipe for chocolate cake.

Cake
220 gms
Self Raising Flour 4 cups, sifted
Castor Sugar, 80gms (more if you want it to be sweeter)
Baking powder, 1 teaspoon
Eggs, 4pcs
Vanilla Essence, 1 teaspoon
Cocoa powder, 7 table spoons

Chocolate Cream Toppings
Cooking Chocolate, 1 block
Butter, 4 table spoons
Sugar to taste
Vanilla Essence, 1 teaspoon

Beat butter and castor sugar mixture until they are soft and fluffy. Slowly pour in the eggs, baking powder and shifted flour while beating the mixture at the same time. Add vanilla essence and cocoa powder to the batter. Pour batter in baking tray and bake in preheated oven at 180 Deg C for 20 minutes.
To make the chocolate cream dressing, use a wok and put some water in it. Then put a metal bowl in the water and add in the chocolate block. When the chocolate melt, add butter, sugar and vanilla essence. Let the mixture cool down a little bit and apply them on the cake before it hardened.

Related post
1) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html
2) http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html
3) http://peteformation.blogspot.com/2009/07/nice-apple-pie-for-light-and-easy.html

Shat Kei Ma (Crispy Egg Flour with Molasses Biscuit) bought From Kepong Baru Wet Market

Ipoh is famous for its’ Shat Kei Ma biscuits. Nowadays you can buy Shat Kei Ma, virtually in most places in Malaysia. Shat Kei Ma (Crispy Egg Flour with Molasses Biscuit) is made from eggs, salt, sugar, baking powder and flour, shaped into flat strips that are fried until crispy. Then they are bound together by molasses and then made into blocks. In the olden days, lard is actually added into the Shat Kei Ma. I am not sure the one I bought from Kepong Baru wet market has lard added or not but it is very tasty, crispy and fresh! Eight blocks of these Shat Kei Ma cost me RM3.30. One thing about Shat Kei Ma, once you start eating, you can hardly stop! So, get a packet Shat Kei Ma and try it out when you visit Ipoh, next time!

Related Post
1) http://peteformation.blogspot.com/2008/10/penang-roti-tapai-biscuits.html
2) http://peteformation.blogspot.com/2008/11/beh-teh-soh-roti-gula-putih-hiong-piah.html
3) http://peteformation.blogspot.com/2009/04/pong-piah-and-hiau-piah-chinese.html
4) http://peteformation.blogspot.com/2009/07/malaysian-attap-chi-attap-palm-fruit.html
5) http://peteformation.blogspot.com/2009/07/sheng-hiang-tambun-biscuit-biskut.html
6) http://peteformation.blogspot.com/2009/07/mini-rempeyek-malaysian-traditional.html

Nice Apple Pie for a Light and Easy Sunday Morning Breakfast – Recipe

Apple pie hot out from the oven.............................Yummy, the first piece!


Almost gone..............................................................Cooking the fillings for the apple pie!

I learn this recipe from picking up bits of pieces of information while watching AFC. The apples that I bought from Tesco have been sitting for quite some time in my fridge and they have turned a little bit dry. One fine Sunday morning, everyone wakes up quite early and I decided to make an apple pie from these apples. As this is the first time I bake an apple pie, I am really not sure how the taste would turn out to be. Thank god, it turned out quite nice and really tasty when hot out from the oven. My family had a very nice breakfast of apple pie and my little toddler son loves it so much, especially the pie pastry!
Here is my Apple Pie recipe

Pie Pastry
Flour, 7 cups
Butter, 170gms
Salt to taste
Sugar to taste
Iced cold water

Apple Fillings
5 apples cut into big chunks
Brown Sugar to taste
Cinnamon powder, ½ teaspoon
Butter, 2 table spoon
A little water

Mix flour with butter, sugar and salt until it turned into granules liked form. Add cold water a little bit the time to the dough. You don’t to end up with a pie pastry that is too soft to work with. Knead the dough until all the ingredients in it are well mixed. Put the dough in the fridge and then continue to work on the fillings.
Heat up a little water in saucepan. Add butter, apples, brown sugar and cinnamon. Let the fillings ingredients simmer in the pan until thick liquid caramel form. Then turn off the heat.
Take the dough out from the fridge and make the base for the pie. I actually use my hand to shape the dough instead of using a rolling pin because I wanted to have the ‘chunky’ and uneven effect to make the pie looks tastier. Pour the filling into the pie pastry base. Cover it up with the leftover dough. Poke some hole on the top to release the hot steam when it cooks in the oven. Bake in preheated oven at 200 Deg C for 20 minutes or until pastry turned dark golden brown.

Related Post
1) http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html
2) http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html
3) http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html
4) http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html
5) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html

Round Soft Mi Ku – Red Tortoise Bun

The original Red Vegetarian Red Tortoise Bun – Ang Mi Ku looks like this.



modified version.............


Round soft miku, a little bit compressed!, after I brought it back to KL all the way from Butterworth!

Over the years someone came up with a new version of mi ku which is softer and fluffier than the original one. I bought these round miku from Chai Leng Park wet market, Butterworth during my last trip back home. Normally miku will be available during Chinese festival seasons or at the 15th or 1st of Chinese Lunar calendar days. The texture of this mi ku is very nice and smooth. They even have the bakery name (Delight Confectionery) and contact number printed on the paper below the miku. After steaming the miku in the morning I ate them with roast pork that I bought from my favourite stall in the same wet market as well! Posted about this roast pork stall in Chinese Roast Pork, Chai Leng Park Wet Market, Butterworth.
Speaking of roast pork and miku, I am very hungry now and will soon be eating the HL Char Siew Pau that I bought this afternoon from Jalan Ipoh, KL, for supper!

Related post :

1) http://veganformation.blogspot.com/2009/05/vegetarian-red-tortoise-bun-ang-ku.html

Cooking Hard Boil Eggs Using Rice Cooker – Hassle Free and Easy Way!

We normally use boiling water to make hard boil eggs but there is another easier and hassle free method that you might be interested to try.
I learned how to cook hard boil egg using rice cooker from an email forwarded to me recently. I don’t know where the original source of this email is from but the method works really well when I tried it! The best thing is the egg will not crack if you use rice cooker to cook it and the time taken is also faster than using boiling water. As you only use a very small amount of water, very little energy (electricity) is needed to generate the steam that cooks the eggs. Therefore this method saves energy, money, time and water!

1) First wet some tissue papers (3 to 4 pieces) and put them at the base of your rice cooker pot. Then put the eggs on top of the wet tissue papers.

2) Set the rice cooker to ‘cook’ just like you are cooking rice. When the light turns green, the eggs will be ready.

3) Tada!!!!!!, your perfect hard boil eggs!

4) Hard boil eggs with skin peeled off. See, they are perfectly cooked using the rice cooker way.

Then........I made some stripes on the eggs using dark soya sauce and put them in my ‘Tau Eu Bak’ (Soya Sauce pork belly). I told my kids that these are dinosaur’s eggs! Unfortunately, my kids didn’t believe me but they were very happy to eat the ‘dinosaur’ eggs. Gosh, it is not easy to bluff little kids nowadays! ROLF!

Malaysian Attap Chi (attap palm fruit) Biscuits (Gem Bisquits)

I remembered as young boy, Gem Biscuit was one of my favourite snacks. I used to buy them from the grocery shop at my neighbourhood or get my mom to buy a packet of it from the wet market. Anyway, as a kid I would always try to tag along with my mom whenever she goes to the wet market, so that I can check out the fish monger stalls for any live seafood or what ever animals that are alive out there. I love to keep pets, so sometime I will find small little baby horse shoe crab in heaps of shrimps. I will collect them and bring them home. Then I would make some saline solution from salt and water, tasting it at the same time to see whether it match the sea water saltiness. Horse shoe crab can survive quite well in water with different salinity. Most of the time my baby horse shoe crab cannot survive very long but I managed to observe some of them changing their hard armour shell (skins) a few times!
Oh oh, sorry I got side tracked a little, back to the original topic of Gen Biscuits. I am not sure why we call it Attap Chi (Hokkien dialect) in my hometown. It has got nothing to do with Pua Chu Kang, Attap Chi (Attap Palm fruits) that his mother put in to the ice kacang (shaven ice with sweet syrup).
The base of Gem Biscuit is made from flour and it is top with brightly coloured icing sugar. If you ever visit any biscuit factory or bakeries that produce gem biscuit, get the owner to show you how they make the gem biscuits. The automated machine that produced the gem biscuit is just awesome. The process is very fast and you can see that they make thousands of these in just a couple of minutes. Just pop one in your mouth, you will taste the crispy based and the sweet icing at the same time. Yummy, I am going to eat my gems now!

Related post on biscuits
1) http://peteformation.blogspot.com/2008/10/penang-roti-tapai-biscuits.html
2) http://peteformation.blogspot.com/2008/11/beh-teh-soh-roti-gula-putih-hiong-piah.html
3) http://peteformation.blogspot.com/2009/04/pong-piah-and-hiau-piah-chinese.html
4) http://peteformation.blogspot.com/2009/07/sheng-hiang-tambun-biscuit-biskut.html

Butter White Bread Recipe

My butter bread and.............................................made into toast the next morning with bacon!

I was experimenting with a few ways to make different types of bread and last bread that I made turned out little bit too dry. This time around I added some butter and shortening to the dough and the bread turns out quite nice. I made the dough when I came home around 7pm and let it rise until 11pm. Then I baked it in the oven and let it cool down till next morning. It was great to have home made bread for breakfast. My favourite is bacon, eggs and toast.

Ingredients
Flour, 500gms
Butter, 3 table spoons
Shortening, 1 table spoon
Dry Yeast, 1 teaspoon, mixed with warm water to wake them up!
Salt to taste
Milk powder, 2 table spoons

Slowly pour the yeast mixed with water on to the flour, add salt, milk powder, butter, shortening and knead them into dough. Let the dough rise for around 2 to 3 hours. Bake the dough in preheated oven at 220 Deg C for 20 minutes or until golden brown crust form on the bread skin.

Related Post :

1) http://peteformation.blogspot.com/2009/04/bread-roll-with-chicken-meat-sausage.html

Stir Fried Chinese Black Ear Fungus Free Range Chicken with Celery Recipe

I cooked this quite some time ago when there was some leftover Chinese black fungus that I bought for my wife’s confinement when she delivered our youngest child.
I thought that it should go along well with chicken and celery. A little addition of Chinese rice wine provided some added flavouring to this dish.
Chinese fungus need to be soaked until they turn soft before you can cook them I like the crunchy texture of black fungus. They are also know as ear fungus, wood fungus, wood ear fungus, cloud ear fungus and.....many more names. It was found that Chinese ear fungus have anticoagulant properties. Being anticoagulant, means it stops blood from clotting, therefore I guess the Chinese people eat them for this purpose. Maybe they can improve blood circulation.

Ingredients
Half Free Range Chicken, cut into small pieces
Onions, 1 large, cut into four
Garlic, 5 pcs, chopped finely
Ginger, 5 to 7 pcs
Celery, 2 stalks
Chinese Rice wine, 2 table spoons
Salt to taste

Put wok in high heat and add 2 table spoon of vegetable oil. Fry the onions, ginger and garlic for a short while. Add chicken and stir fry until chicken are cooked. Add little to prevent the chicken from sticking to the wok. Add salt, wine and celery. Serve with white rice.

Kam Heong Tilapia Fish (Fei Chow Yee, Fresh Water Cichlid, or St Peter’s Fish with Curry Chili Paste)

Tilapia is a very hardy fish and it multiplies very fast. When plentiful of food are available, the tilapia will breed and have more offspring. The numbers of female will also be more. However when food are scarce, there will be more males than female in its habitat. Tilapia will eat virtually anything that can be considered food including algae. This fish which belongs to the Cichlid family is an important source of protein and are commercially breed extensively for food. I am not very sure why they named it St Peter’s fish but it has got to do with the Bible story about Apostle Peter the fisherman.
I bought a big red tilapia (Cichlid, St Peter Fish) from my usual fishmonger. Since it was quite a large fish, I have him cut it into to for me. The tail portion has been sitting in my freezer for 3 days before I decided to cook Kam Heong Tilapia with it.
Here is the recipe.

Tilapia Fish, 1 large fish, Deep fried
Ginger, 2”x2”x2”, cut into thin strips
Shallots, 5 pcs, chopped finely
Serai (lemongrass), 2 stalks, bashed
Dried Prawns, 2 table spoons, soak in water and bashed slightly
Curry powder, 2 table spoons
Curry leaves, 5 stalks (optional)
Chili paste, 3 table spoons
Oyster sauce, 2 table spoons
Light Soya Sauce, 3 table spoons
Dark Soya Sauce, 1 teaspoon
Corn Flour, 2 table spoons, add with a little water
Long Beans, 3 pcs, cut into 1 “ length
Salt to taste
Vegetable oil 3 table spoons

Deep fried Tilapia fish until golden brown and put aside.
Sautéed ginger, shallots, serai, dried prawns, curry powder and chilli paste mixture in hot oil until fragrant. Add long beans, oyster sauce, light soya sauce and dark soya sauce. Put in the corn flour water mixture to make the gravy thicker. Add salt to taste. Pour the gravy over the fried Tilapia fish.

Related Post
1) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html
2) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html
3) http://peteformation.blogspot.com/2009/06/hot-and-spicy-kam-heong-prawns-recipe.html

Quickie Chilli Ikan Bilis (Anchovies) Recipe, Quick to Cook, Good to Eat

Sometimes when I am a little bit lazy to cook, I would prepare this dish which only takes me 5 minutes. You can use any bottled chili sauce that you fancy. Life Chilli Sauce (the one in KFC) was my choice as the gravy for the ikan bilis (anchovies). It has the right combination of sweetness and spiciness in it. Somehow it blends quite well with the anchovies. You might want to try Kampung Koh Garlic Chili Sauce if you like the garlic taste.

Ingredients
Ikan Bilis (Anchovies), 1 bowl
Chili Sauce, Any brand you fancy, 3 table spoons or to taste
Roasted peanuts, ½ bowl (I just buy it from the Mamak kacang putih man instead of roasting it myself)

Deep fry the ikan bilis (anchovies) in hot oil until they turned crispy or golden brown. Remove ikan bilis from the wok and drain away any excess oil. Add peanuts and chili sauce to the ikan bilis, mixed well. Your quickie Chili Ikan Bilis meal is ready! Your MIL and spouse will not even know that you used bottled chili sauce to prepare it! Ha ha ha! LOL!

Restaurant Yook Tho Yin (PJ) Sdn Bhd, Roast Duck, Roast Pork, Roast Ribs, Char Siew

I picked up my buddy, Chong at the new IBM tower and we had lunch together at Restaurant Yook Tho Yin in Damansara Utama. I have not been back to this restaurant for ages and I only remembered that their roasted food taste quite good. The ‘Si Tau Por’ (LADY BOSS) was busy chopping a roast duck when we walked in. Looks like she did not have enough workers, she has to take our orders and prepared roasted meat as well. Anyway, we ordered a plate of mix roast which consist of roast pork belly, roast pork ribs, char siew and roast duck. For some greens we ordered fried garlic yau mak vegetable (Romaine Lettuce) .
The roast pork was roasted to perfection with crunchy skins and tasted quite good. Both of us like the roast pork ribs very much. It is tender and the sweetness is just nice. The roast duck is quite good also and the skin is crispy which goes along very well with the sweet roast duck sauce. I can really remember the actual taste of the Char Siew but I remember it was ok!
Anyway we also ordered a nice pot of hot Chinese Tik Kuan Yin tea to wash away all the oily stuff from our stomach. Nothing beats a nice hot Chinese tea after a heavy lunch. The total bill for three rice, a plate of mixed roast, vegetable and a pot of Chinese tea came up to be RM25.
Overall it was a nice lunch. The place has air conditioning so we took our time to slowly sip and enjoy the hot tea away from the afternoon heat.

Address: Restaurant Yook Tho Yin (PJ) Sdn Bhd
No 13 , SS21/37, Damansara Utama, Petaling Jaya
Tel : 77296534

Map to Restaurant Yook Tho Yin, Damansara Utama, PJ

Food in Damansara Utama, Uptown area

1) http://peteformation.blogspot.com/2008/08/hawker-food-nv-ah-keong-yong-tau-fu.html

2) http://peteformation.blogspot.com/2008/11/balitong-siput-sedut-and-fried-hokkien.html

Oregano Baked Potato with Luncheon Meat Recipe

After learning from Suituapui, Start Me Up on how to cook baked potato I tried out the recipe and publish a post about it at Baked Mashed Potato, a.k.a Suituapui Style .
I tried to cook it using luncheon meat instead of bacon and some western herbs like oregano. The result turns out quite well and I had a good hearty breakfast of baked potato with luncheon meat.

Ingredients
Potato, 5 pcs, skinned and boiled until soft, then cut into four
Oregano, 1 teaspoon
Salt to taste
Pepper powder to taste
Tomato sauce
Luncheon meat, 3 slices, cut into cubes
Onions, 2 large pcs, cut into cubes
Cheese, 2 pcs

Oil the baking pan with vegetable oil or butter. Put the potato in the baking pan and sprinkle the oregano on top of it. Put luncheon meat and onions on the tray as well. Add salt to taste and also pepper. Line the cheese on top of the potato, spread some tomato sauce over it and bake in preheated oven at 180Deg C for 10 minutes.

Related Post
http://peteformation.blogspot.com/2009/06/baked-mashed-potato-aka-suituapui-style.html

Rasam – Indian Hot, Sour and Spicy Pepper Soup -Vegetarian

I had blocked nose yesterday and felt that I might be coming down with flu. Luckily, there was no fever and therefore it might not be a symptom of H1N1 (Swine Flu). LOL!
Rasam or Indian Spicy and Hot Pepper Soup is a great remedy to alleviate the symptoms of flu especially if you have blocked nose or uneasy throat. I feel ok today after taking Rasam last night.
It is easy to prepare and taste very good especially to people who are into hot, sour and spicy food! This is also a good remedy to cool down the body and ease digestion after a hearty meal!
This is my modified and simplified recipe for Rasam.

Ingredients
Water, 2 rice bowls
Cumin (Jintan Putih) Powder, 1 teaspoon
Coriander (Ketumbar) Powder, 1 teaspoon
Black Pepper corn, 6 pcs, crushed
Curry Leaves, 3 stalks, use only the leaves
Garlic, 1 bulb, crushed and remove skins
Onions, 2 pcs, cut into slices
Dry chillies, 3 pcs, soaked in water and remove seeds
Salt to taste
Tamarind paste, 1 table spoon, add water to extract juice
Vegetable oil

Heat oil in pan, fry garlic, dry chillies and onions until fragrant. When the onions cameralize a little add the curry leaves and water. Then add cumin, coriander, tamarind juice, black pepper corn and salt to taste. Serve with white rice.

Sate (Malaysian Spiced Barbecue Meat) Kajang Hj Samuri, Uptown Branch

This is my normal pit stop for a quick lunch of satay (Malaysian BBQ meat in sticks). I have been a customer of Hj Samuri, Kajang Satay for quite some time. They have maintained the quality of the satay quite well and it is nice to eat satay in an environment away from the smoke caused by barbecuing. Service is fast and they are generous with the gravy (kuah kacang), sambal and cucumber (timun). I had my late lunch at Hj Samuri shop around 3pm when I was in Uptown area in Damansara Utama. After waiting for around 5 minutes, my meal was served. Without any hesitation, I scooped up the kuah kacang (peanut gravy) and add a dollop of sambal (chillies) in it for extra hot ‘kick’. They gave me lots of timun (cucumber slices) and I ate all of them, uh uh, me, what a glutton! Ha Ha, but eat more greens are good after a sinful bbq meat meal! LOL
Anyway, I finished 10 sticks of chunky and juicy satay in no time. Then I washed everything down with teh ‘o’ ice (Iced tea, RM1.30). The total bill came up to be RM7.30 (RM 6 for 10 pieces of satay and RM1.30 for the teh o ais).
Well, although I ate my lunch late but the meal is very satifying!

Locations and contact of Hj Samuri Satay Franchise:

Sate Kajang Hj Samuri Marketing Sdn Bhd
3764-B, Jln Saujana, 43000 Kajang, Selangor
03-8926 5624

1) Bangunan Datuk Nazir, Kajang
2) Uptown, 79, Jalan 21/37, Damansara Uptown, Damansara Utama, Selangor Tel : 03 77105318
3) Taipan USJ, UEP Subang Jaya, Selangor
4) Precinct 16, Putrajaya, (Spice Garden Foodcourt)
5) Taman Melati (Shop facing Middle ring road just before junction to Kuantan) Ulu Kelang, Selangor
6) Bandar Baru Bangi, Kajang, Selangor
7) Front of Metro Kajang, Kajang, Selangor
8) Bngunan MARA, Jalan Raja Laut
9) H’way Rest Stop Awan Besar, Shah Alam Expressway (Kesas)
10) H’way Rest Stop Kinrara, Shah Alam Expressway (Kesas)
11) H’way Rest Stop Sungai Buloh Overhead Bridge Restaurant (Restoran Jejantas), North- South Plus Highway, Selangor
12) H’way Rest Stop Dengkil, North-South Expressway Central Link, Selangor
13) H’way Rest Stop Elmina, Guthrie Corridor Expressway, Selangor
14) Medan Ipoh Bestari, Ipoh, Perak
15) Jalan Pantai, Port Dickson, Negeri Sembilan
16) Senawang Giant, Negeri Sembilan

Oven Grilled Sting Ray Recipe

I bought a whole basket of Tuka (small sting ray) and it took me quite a while to finish eating them. Anyway, I put them in my freezer as soon a I got back from the wet market, so they stay fresh for at least 2 weeks.
There are many ways of marinating sting ray and you normally can’t go wrong with your choices of spice. This is my grilled sting ray recipe.

Ingredients
Sting Ray, 3 pcs
Salt to taste
Olive oil, 1 tablespoon
Turmeric, ½ teaspoon
Cumin, 1 teaspoon
Lemon zest, a little
Lemongrass, 1 stalk, pounded
Chili paste, 1 table spoon
Belacan (fermented shrimp paste), 1 teaspoon (optional)

Marinate the sting ray with all the ingredients for 20 minutes. Preheat oven to 200 Deg C. Grill sting ray for 20 minutes or until golden brown.
Serve Grilled sting ray with bird eye chillies in soya sauce and lemon juice as dipping sauce.

Related Post
1) http://peteformation.blogspot.com/2009/01/fried-stingray-recipe.html
2) http://peteformation.blogspot.com/2009/06/chili-dried-salted-sting-ray-with.html
3) http://peteformation.blogspot.com/2009/01/fried-stingray-recipe.html
4) )http://peteformation.blogspot.com/2008/10/curry-stingray-yong-tau-foo-chap-sheet.html

Cool Cool Ais Cream Batang (Stick) – Childhood Memories

I made some ice cream batang (stick) from some leftover red bean tong sui (red bean sweet dessert) using long cylindrical plastic bags. It reminds me of my childhood days. My schoolmates and I would buy ice cream batang from a sundry shop outside our school. Then we would have a jolly good time walking home happily eating our ice cream batang at the same time (jilat, jilat, jilat, hisap, hisap ais krim batang ha ha ha! LMAO, ops xxxx censored).
I remembered there were various flavours available like orange, sarsi (sarsaparilla), red bean, jagung (corn) and asam (plum) that comes with a little asam boi (preserved plum) in it. Sarsaparilla was my favourite choice. Sometimes the ice cream was so cold that when we ate it too fast we ended up with a slight headache.
Well, those were the good old days. I still see this ice cream being sold outside some schools. Looks like after all these years, with so many ice cream chains like Baskin Robbins being set up all over the country and many brands of ice cream being sold in Hypermarkets, ice cream batang still remains a favourite among Malaysian school children........and also ‘overgrown’ big daddy like me! Ha ha ha!

Michael Jackson Funeral Memorial Service Most Recent Highlights

These are video clips from the king of pop, Michael Jackson Funeral Memorial Service. It shows , Paris, friends and relative of the late MJ giving testimony. These are just some highlights of the event.
Well, I just couldn't believe that my favourite singer is gone!
Rest In Peace Michael!

Highlights of the event showing Paris, Brooke Shields, Stevie Wonder and Mariah Carey


Michael Jackson Daughter's, Paris Jackson, 11, Speech


A Close Look at MJ Casket


Usher singing Gone Too Soon


MJ Memorial - We are the World Song. Remembering the glory days of the 80s!

Watch Michael Jackson Memorial Service Live Online from Social Networking Sites and Video Stream at Top News Sites.

If you are not the lucky 17,500 fans selected to be in Staples Center, Los Angeles to watch Michael Jackson memorial service then you can go to these sites to watch it online. Stars like Lionel Richie, Smokey Robison, Mariah Carey, Stevie Wonder, Jennifer Hudson, Brooke Shields and Magic Johnson are expected to be there.
Rest in Peace Michael!

1) Charles Gibson will host Michael Jackson Memorial online in ABCNews.com
2) Larry King on CNN
3) CBSNews.com, in Los Angeles
4) Live report form the memorial at Fox News
5) Members of Facebook will have access to CNN Live feed.
6) Hulu, will stream Fox News feed.
7) Video stream, MySpace

Team Hoyt – Amazing Father’s Love

I received an email with a video attachment this morning. I am not sure where the source is but it really inspires me and touched me emotionally. The story line below looks very simple but the video holds great meaning and message. I am posting this because it reminds me of the PJ half marathon I participated a few years ago. I arrived at the venue with my eldest son who was very young then and was unable to locate my sister in law who was supposed to bring him along for the Fun Run with her. The VIP already flagged off the men’s open and there were no more runners at the starting line. I have trained hard for this run and I knew that with my son tagging along I will not be able to finish the race. I am a runner not Arnold Schwazenegger, to be able to carry my son along the 21km course. Ha ha ha, LOL!
I took the numbers off my running vest in order not to confuse the officials and decided to go along the Fun Run (3km) route with him, carrying him piggy back at some point. Then it dawned on me that running together with my son and finishing the race together is more meaningful than running alone.

Sometime in life, we might have achieved great things alone, but it will be more meaningful if you work as a team with your loved ones to achieve it together – Peteformation.


Here is the story and video that I received from my sister in law this morning!

One day, a son asks his dad, ”Daddy, would you like to run a marathon with me?". The father says "yes". And they run their first marathon together.

Another time, the son asks his dad again
"Daddy, would you like to run a marathon with me?". The
father says "yes son".

One day, the son asks his father “Daddy, would you run the Ironman with me?". The Ironman is the most difficult triathlon ever (4 km swimming, 180 km biking, 42 km running?)
And the dad says "yes".

A Nice Dinner at Genting Lakeview Seafood Restaurant, First World

Lakeview restaurant..........................................................Crispy Fried Chicken

Crunchy kailan......................................................................Crispy Fried Prawn

River Patin steamed with soya sauce and garnish with Chinese Parsley

I was in Genting recently with my Business Partner, Shirleen for a conference. We met up with her friend Mr. Ang & Mrs Ang and had a nice long chat at Mcdonald Genting. Then they took us to Genting Lakeview Seafood Restaurant for dinner. It was nice of them to give us a treat in this nice restaurant. Genting Lakeview restaurant is located at the Genting First World building and it has a very nice view of the outdoor theme park lake.
We ordered Crispy Prawn, Steam River Patin, Crispy Fried Chicken and Hong Kong Kailan. The prawns were succulent and fresh. Four of us finished all the prawns real fast, yum yum, the smell of garlic blended well with the prawns! Since the patin fish we ordered was river patin, there was no fishy smell at all. The flesh is very smooth and texture is fine. It was a medium size fish and just nice for four diners!
I love the Hong Kong kailan fried with garlic. The Hong Kong Kailan was very crunchy and full of natural sweetness. I like the skin of the Crispy Fried Chicken dish......it taste very nice and crispy. Guess, everything that if fried is my favourite. Overall, the meal was very nice and we had a good time catching up with our friends.

Peteformation Marble Cake Recipe

Before baking...................................................................and after baking!

I tried to make a marble cake with the pattern in the picture after I saw a cooking demonstration in Kepong Jusco a few months back. This is the first time I make a marble cake and I did not use the exact measurement for it. (Just ‘agak-agak’ estimate, cause lazy to take out the weighing machine. No wonder sometimes my cake turns out ok, sometime not ok! LOL)
I guess the ingredients for batter should be the same as butter cake and to make the marble patterns I used some cocoa powder. Luckily the cake turns out ok!

Ingredients
Butter, 225 gms
Self Raising Flour130gms, sifted
Castor Sugar, 80gms
Baking powder, 1 teaspoon
Eggs, 4pcs
Vanilla Essence, 1 teaspoon
Cocoa powder, 2 table spoons

Mix butter with castor sugar and beat the mixture until creamy. Add eggs and beat until even and fluffy. Put in the vanilla essence and then add the sifted self raising flour and baking powder a little at a time while stirring the mixture. Scoop up around half a cup of the batter and add it with the cocoa powder. Pour the rest of the mixture in the baking tin. Slowly pour the cocoa batter mixture in circle over the white batter. Then use a tooth pick or a bamboo stick to make on in and one out line all over the circle. You will get the pattern as in the picture. Bake the cake in preheated oven at 180deg C for half and hour.

Related Post
1) http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html
2) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html
3) http://peteformation.blogspot.com/2009/07/nice-apple-pie-for-light-and-easy.html

Pork Belly with Carrefour Mixed Spices (Rempah) Recipe

I bought a packet of mixed spice (rempah daging) from Carrefour fresh spice section. I used it to marinate a pork belly cut that I bought from the wet market. Then I roast it in my oven until it turned golden brown. The pork belly dish turned out quite good and tasty. Since I roast the belly whole without cutting it to small pieces first, I ended up with a juicy and tender spice pork belly.
This is what I marinated the rempah daging with.

Ingredients
Pork Belly, 1kg

Marinade
Carrefour Rempah Daging spice, 2 table spoon
Salt to taste
Lemon juice from ½ fruit
A little lemon zest
Hoi Sin sauce, 1 table spoon
Honey, 3 table spoons

Marinate pork belly for at least 2 hours. Heat up oven to 180 Deg C and then roast the marinated pork belly for 60 minutes. Glaze the pork with honey. When you take out the pork belly from the oven, let it rest in room temperature for at least 20 minutes. This is to let the hot juices in it to settle down so that it will flow out when you cut it. Best eaten with steamed rice.

Steamed John’s Snapper Fish Head (Jenahak, Lutjamus Johni) With Bean Paste Recipe

Sometimes whenever I am bit lazy to cook, I would just put all the ingredients on to the fish and steamed it. I bought this real big, fresh and nice Red Snapper (Ang Cho) fish head (actual name is John’s Snapper) from the Kepong Baru wet market. I would only steam fish if it is very fresh. Otherwise you will be able to taste its’ natural sweetness. Furthermore, I can’t stand the fishy smells of fish that are not fresh. Actually I am not into eating fish but they are my wife and son favourite dish.
Here is the simple recipe of Steamed John’s Snapper Fish Head with Bean Paste.

Ingredients
Fish Head
Vegetable oil, 1 table spoon

Blend
Bean Paste (Tau Cheo), 3 table spoons
Garlic, 5 pcs
Ginger, 1x1x1”
Chilli, 2 pcs (optional)

Put the blended ingredients and a little vegetable oil on the fish. Steam in high heat for half and hour. Garnish with cilantro and serve. This dish is best eaten with white rice.

Keropok Ikan Parang Kedai Hasan (Fish Cracker From Hasan Shop)

I guess keropok should be everyone’s favourite snacks. My neighbour got me a packet of dried keropok ikan parang when he visited Kemaman recently. (I got good neighbour , who always share food with me. Heh heh, lucky me! LOL). The packaging is rather simple but the label looks neat. It was dark brownish in colour before frying but will turn golden light brown after I deep fried it. It expanded quite a lot when I deep fried it and it has a real crispy texture. The keropok (fish cracker) is also well marinated and the saltiness is just nice. My family finished the whole big plate of the keropok as soon as I finished frying them. The fish they used must be very fresh and it really tastes different from many other types of keropok I have bought before. Thumbs up!

Here is the address and contact that I got from the label.

Kedai Keropok Hasan
Sebelah Stesen Minyak Shell, Chendor (Next to Chendor Shell Station)
Sempadan Kemaman-Kuantan, Pahang (Kemaman-Kuantan Border, Pahang)
Tel 017 9272764 & 609 8685378
Contact Person: Hasan Al Banna Hashim

Looks like there is no proper address and I wonder how the shop or factory would be like. Maybe that is En Hasan’s house, ha ha ha. Will drop by to meet En Hasan when I visit the East Coast next time! LOL!

Related Post on Keropok
1) http://peteformation.blogspot.com/2009/10/keropok-prawn-cracker-from-perniagaan.html

Can you buy a packet of popcorn with RM1?

The answer is yes! I bought this packet of freshly roasted popcorn from the Soya Bean/Tau Fu Fah Milk vendor that I used to frequent every Saturday morning in Kepong Baru wet market.
Sometimes it just takes a packet of popcorn to make the kids happy. My daughter loves popcorn and she almost finished the whole packet as soon as I came back from the market, leaving very little for his brother.
This stall owner is also very generous in selling the soya bean milk. For RM2, you can get a large packet to fill at least four glasses. Well, I guess the food stuff in wet market is relatively cheaper than elsewhere. The only drawback is the market is always very crowded and packed with people. But then, no crowd, no fun! Would you go to a wet market that is empty without any customers?
It is always nice to slowing sip my coffee in the morning while watching the wet market patrons buying their daily needs and vendors trying to sell their wares to passer by.

P.S : Map of Kepong Baru Wet Market in my previous post below

Related post on Kepong Baru Wet Market

1) http://peteformation.blogspot.com/2008/11/rm-180-breakfast-at-kepong-baru-wet.html

2) http://peteformation.blogspot.com/2008/12/nasi-lemak-and-teh-tarik-breakfast-at.html

3) http://peteformation.blogspot.com/2008/10/penang-kueh-kark-fried-rice-flour.html

Madonna Pays Tribute to Michael Jackson in "Sticky & Sweet" Concert Tour in London

Sexy Queen of pop, Madonna paid tribute to the late King of Pop, Michael Jackson in the same stage in London that he was supposed to perform in his up coming comeback concert. Madonna danced along with Michael Jackson impersonator while the picture of young MJ appeared on stage. During the last dance, all the dancers including Madonna donned white jeweled glove on their right hand. Words from his famous hit ‘Man in the mirror’, ‘If you want to make the world a better place, take a look at yourself and then make a change’ flashes when Madonna was performing. This video shows MJ impersonator appearing while Madonna was singing ‘Holiday’ then the song was switched to ‘Wanna be starting something’.

Simple Meal of Fried Ikan Cincaru (Hardtail Scad Fish, Scientific name Megalaspis Cordyla)

I have published many recipes that look complicated and time consuming to prepare. Although I am a Foodie, like many other families we also eat normal dishes most of the time. I bought this cincaru fish, which is very fresh from my regular fish supplier from Sg Besar. Somehow my this fish supplier always have cincaru that is very fresh and my son just love the sweet fresh taste of simple deep fried cincaru. Cincaru are commonly used to cook ‘cincaru sumbat cili’, where a pocket like incision is made at the top part of the fish, filled with cili (prefried with onions, sugar, tamarind juice and salt) and then deep fried in hot oil. Cincaru sumbat cili (Chilli filled Hardtail scad fish) is very tasty but sometime I am just lazy to cook it this way.
Anyway, I just deep fried the cencaru fish without adding any marinade. Then I cut some cili padi (bird eye chilli), add some soya sauce and lemon juice to make the dipping sauce. Since the cincaru is very fresh, it is quite tasty and full of natural sweetness.

How do you normally cook cincaru fish?

A Trip to PD, Watermelon Farm

Water melon plantation in Port Dickson

Watermelons (Scientific name, Citrullus lanatus ) were cultivated by mankind as early as during the Egyptian Pharaoh period. Some watermelon seeds were actually found in some of the tombs in Egypt. China is today’s largest producer of watermelon. Watermelon flesh comes in a variety of colours like red, yellow, pink or orange. The exterior of the fruits are green but there are also yellow ones. More than 90 percent of the fruit is actually consist of water but it is also rich in vitamin C and beta carotene. The rind of the water melon can be eaten as vegetable or pickled.

I took this picture quite some time back and I found it recently when I was doing some housekeeping on my computer hard disk. My brother in law took my family to Port Dickson to check out some of the farms and plantations around there. It was sort of a field trip for my kids and I have always believed that bringing them to see the actual thing is better than reading it in the books.
My brother in law knows some of the plantation owners and he took us to see their watermelon patch. The watermelon plantation covers a big area, not far away from the Shell Port Dickson Refinery . The plantation is located on a small hill and the workers were busy harvesting the watermelon crops. They gave us two large seedless watermelons which we gladly accepted and placed them at the back of our crew cab four wheel drive. Then we went on to visit other plantations and also chicken farms. After that we took a drive along the coastal road and enjoy the view of the sea at the same time.
We have to make a stop by the bridge near Batu Melintang/Kampung Nelayan that separates Negri Sembilan and Melaka when we noticed that the water melons have been smashed in to a few pieces due to the bumpy ride on the road. We took it to the nearby coffee shop, cleaned it and ate all of them. Boy, the watermelons were very juicy and sweet! LMAO!

Malaysian Chinese Style Rosemary Roast Chicken Drummets Recipe

I like to use chicken drummets in my cooking because it is easier for me to defrost them. Chicken drummets meat is soft and with all the skins wrapping around it; it is good for roasting in the oven!
It was weekday and I bought a pack of chicken drummets from Tesco Mutiara Damansara on my way home. I tried out this recipe using a mix of Asian spices with western herbs and the result turns of quite good.
Check out this recipe!

Ingredients
Chicken Drummets, 6 pcs
Honey for glazing

Marinate
Light soya sauce, 2 table spoons
Dark soya sauce, ½ teaspoon
Chilli padi, 2pcs, pounded (optional, or you can use pepper)
Nutmeg powder, 1 teaspoon
Rosemary (I used dried ones), 1 teaspoon
Lemon juice
Salt to tast
Corn flour, 1 teaspoon

Marinate the chicken drummets for at least 1 hour. Roast the marinated chicken drummets in oven at 180Deg C for half and hour or until golden brown. Glaze the drummets with honey. Serve with white rice!

Chinese Style Beef Steak for Breakfast!

I cooked this Chinese style beef steak for my son so that he can enjoy a good breakfast before going to school. Sometime he has to stay back quite late in school for extra curricular activities and I guess it is good for him to start the day right with a heavy breakfast with lots of protein. I marinated the meat the night before and it takes just 20 minutes to prepare this breakfast for him. In order to add some carbohydrates, I fried some potato wedges as a side dish for him.
I used the leftover marinate to make the sauce so that it will not go to waste. To do that just adds butter and make the sauce thick by adding corn flour mix with water.
Here is my recipe for Chinese Style Beef Steak.

Ingredients
Beef cuts, tenderloin would be great

Marinate
Light soya sauce, 2 table spoons
Worcestershire sauce, 1 teaspoon
Oregano, ½ teaspoon
Thyme, 1 teaspoon
Cinnamon, ½ teaspoon
Pepper, to taste
Salt to taste
Corn Flour, 1 teaspoon
Lemon juice from ¼ lemon

Sauce
Use the leftover marinate, add some butter and thicken with corn flour mix with water. You can also add onions to this sauce.

Marinate the beef overnight or for at least 1 hour. Put some olive oil in frying pan and fry the beef steak to either medium rare or well done. I prefer it to be well done as I am not used to eat medium rare steak. Pour the sauce on the steak and served with fresh green salads and potato wedges.

Related Post
1) http://peteformation.blogspot.com/2009/07/hainanese-style-chicken-chop-recipe.html

Lin Restaurant, Seven Village Raja Uda Kueh Tiaw Soup (Flat Rice Noodles Soup)

Kueh Teow Soup with generous amount of minced pork (bak choh). Kuan Jiang and Lobak.


Food prices clearly stated. Nice, ambient and clean restaurant!

7 Village Restaurant

Whenever I want to enjoy nice kueh teow soup (flat rice noodles soup) in a nice and ambient environment, I would drop by to Lin Restaurant. This is one of the most famous kueh tiaw soup restaurants in Butterworth and it is located right in the heart of busy Raja Uda Road. If you come from Jalan Siram and Telaga Air Road Junction heading towards Raja Uda Road, you will notice a blue signboard Chinese Character for seven by the roadside on your left not far away from this junction. Turn in to the road on your left and you will come across a row of shop lots on your right. Restaurant Lin is located here.
I ordered Kueh Tiau Soup (Guo Tiau Tang, RM2.70 for small), Teowchew Kuan Jiang (Yam paste wrapped in beancurd skin, RM0.60) and lobak (braised meat rolls, RM1.20). One thing I like about the kueh tiau here is they are quite generous with the minced pork and I just love the taste of it. It has been quite some time since I last had such a good kueh tiau soup in Butterworth. I washed everything down with a cup of black coffee (RM0.80).
The food prices here are very reasonable and for such a nice dining environment it was worth it! No wonder they have such a good crowd here most of the time!

Address
Restaurant Lin
6,8 & 10, Lorong Ceri 6,
Taman Aman Jaya
Off Raja Uda, 12300 Butterworth
Tel : 604 3330216

Opening Hours : Mon – Sat, 7.30am to 5.30pm
Sun , 7.30am to 1 pm

Map to Lin Restaurant, Seven Village Raja Uda Kueh Tiaw Soup

Related Post on Kueh Teow Soup

1) http://peteformation.blogspot.com/2008/10/chow-kee-restaurant-manjalara.html

Latest and Most Recent Michael Jackson Final Rehersal Video - 2 Days Before His Death

These are the latest videos and photo collection showing Michael Jackson rehersing for his 'This Is It' concert tour. The song featured is They Don't Care About Us. Just couldn't believe he is gone! RIP Michael!

Michael Jackson rehearsal from 'This Is It' tour @ Yahoo! Video

Michael jackson final rehearsal video @ Yahoo! Video

@ Yahoo! Video

A Cooling Coconut Palm Drink on a Hot and Sunny Day

Looks like everything that is edible that come across my path sure ‘habis’ (gone), got eaten by me of course!
My sis in law house in Butterworth has this nice mature coconut palm tree (scientific name, Coco Nucifera) that bears quite a lot of fruits. It is around eight feet tall and I think it must be the same species known locally as ‘Nyiur Gading’ (Elephant Ivory Coconut Palm.....direct translation!).
Somehow the ground near the roots has lots of ants and in fact it sits on an ant hill! I have to be very careful whenever I want to pluck the coconuts from this tree. Anyway I managed to climb up using an aluminum ladder and chopped down a whole bunch of coconut palm using my survival knife...aka...Rambo style, ha ha ha!
Unfortunately, the whole bunch dropped on the ladder and damaged it. I have to jump down; luckily the tree is not that tall! The aluminum ladder was a little out of shape and aluminum being a soft metal; I managed to get it back in the original shape again easily!
Well, it was worth the effort and interesting adventure for some nice cooling drink of fresh coconut water.
Aiya, sometimes ‘daddy’ needs to get some adrenalin flowing too! Every time, whenever I think about this misadventure, I would laugh at myself! LOL!

Interesting Note: Malaysia used to be one of the top coconuts producing country but now we are at the eighth or ninth position.

Yum, yum, nice cooling coconut juice!

Kam Heong Barebreast Jack Fish (Ikan Cupak masak kari kam heong) Recipe

It is not common to find Cupak or Barebreast Jack being sold in the wet market. I found a good table size Cupak from a fish supplier from Sg Besar. It weights around 1 kilo, just nice for one family meal. Since my kids love ‘kam heong sauce (spicy curry flavoured sauce)’, I decided to fry the fish and then pour kam heong gravy over it. Then I arrange some hot water blanched vegetables like sawi (choy sam) and French beans around the plate. I also have some leftover white radish in my fridge and I cut it into small strips like the one you see in Sushi restaurants.

Ingredients
Cupak (barebreast Jack Fish) or any type of fish, 1 pc, deep fried until golden brown

Kam Heong Sauce
Oyster sauce, 2 table spoons
Light Soya Sauce, 2 table spoons
Dark Soya Sauce, 1/2 teaspoon
Ginger, 2”x2”x2”, cut into thin strips
Shallots, 5 pcs, chopped finely
Lemongrass (serai), 2 stalks, blended
Dried Prawns, 3 table spoons, soak in water and blended
Curry powder, 2 table spoons
Curry leaves, 3 stalks (optional)
Chili paste, 2 table spoons
Corn Flour, 2 table spoons, add with a little water
Salt to taste
Vegetable oil 3 table spoons

Heat up wok and add in 3 table spoons of vegetable oil. Then, sautéed the ginger, onions, serai, dried prawns and shallots until fragrant. Then, put in the rest of the ingredients and add corn flour water mixture to make the gravy thick. Add bird eye chilli, if you want the dish to be spicier! Pour the gravy over the fried fish and vegetables!

Related Post

1) http://peteformation.blogspot.com/2009/06/hot-and-spicy-kam-heong-prawns-recipe.html

2) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html

3) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html

BBQ Sting Ray Recipe (Ikan Pari Tuka Bakar)

Last week, during my regular weekend trip to the Kepong wet market, I found my regular fish monger selling small stingrays which the local Malays called ‘Tuka’. Tuka is a species of sting ray that is smaller in size compared to other types of sting rays; normally they grow to the most about 1 foot in diameter.
I bought three sting rays and the stall owner cleaned it for me. It is very important to remove the innards of the sting ray carefully. Otherwise, the juice from the sting rays’ liver which has strong urea smells will contaminate the flesh and you will not be able to get rid of the smell no matter what type of spices or marinade you use!

I fired up some leftover charcoals that I have and let it turned into amber. I don’t want big fire that would burn my sting rays. Then I marinate the sting ray with some chilli powder, salt, sugar, coriander and cumin. I barbecue the sting rays for around 30 minutes until golden brown. Then I served them with some chilli padi (bird eye chili) in light soya sauce and lemon juice.
Well, my son loves it very much!

Ingredients
Sting Rays cut
Chilli powder, 1 table spoon
Cumin powder (jintan manis), ½ teaspoon
Serbuk Ketumbar (Coriander powder), ½ teaspoon
Lemon juice, 1 table spoon
Salt and sugar to taste

Dipping sauce mix
Bird Eye Chilli (Chilli Padi), 5pcs, cut into small pieces
Light Soya Sauce, 3 table spoon
Lemon juice, 2 table spoons

Related post on Sting Ray
1) http://peteformation.blogspot.com/2009/01/fried-stingray-recipe.html
2) http://peteformation.blogspot.com/2009/06/chili-dried-salted-sting-ray-with.html

Sheng Hiang Tambun Biscuit (Biskut Kacang Hijau, Tau Sar Peah), Penang

Tau Sar Peah aka Tambun Biscuit in air tight packaging

Why most of the Tau Sar Peah boxes looks similar?......make it more funky lah!



Map and address to Sheng Hiang


My in laws gave me a box of Sheng Hiang Tambun biscuit when I went back to Butterworth recently. I like to eat tambun biscuit but I never tried this brand of tambun biscuit (tau sah peah) before. The packaging sure looks like some of the famous brands of tambun biscuit. It came in a nice box and inside they are packed into four in plastic tubes.
Well, the taste? It has its own unique taste, a little bit creamier than the usual ones I had and the aroma is nice too. Actually overall it taste quite good. I think I will drop by the shop on my next trip to Penang.

Here is the address of Sheng Hiang that I copied from the box.

Address: Sheng Hiang Biscuits Sdn Bhd
No. 19, Kimberly Street,
10100, Penang, Malaysia
Tel: 604 -2619928
Website: http://www.shenghiang.com/

2nd Address
No. 34, New Lane, 10400, Penang
HP: 016 4159928

Related Post
1) http://peteformation.blogspot.com/2008/10/penang-roti-tapai-biscuits.html
2) http://peteformation.blogspot.com/2008/11/beh-teh-soh-roti-gula-putih-hiong-piah.html
3) http://peteformation.blogspot.com/2009/04/pong-piah-and-hiau-piah-chinese.html
4) http://peteformation.blogspot.com/2009/07/malaysian-attap-chi-attap-palm-fruit.html

Nissin Tomyam Instant Noodle

My son loves instant noodle and my sister bought this Nissin Tomyam mee from the shop next to Rakuten, Desa Park City for him. My first reaction was, ‘Aiya, Japanese Tomyam, sure won’t taste nice. So pricey some more! Why you buy it?’ I normally buy Thai Made Tomyam Instant Noodle.
Anyway, for my son, he loves all kind of instant noodle. After reading through packaging, I found that it is actually made in Hong Kong.
Well, last week I came across one last packet left in my kitchen cabinet and decided to try it out. I added some fu chuk (fried bean curd sheets) to the Nissin Tomyam mee and put in all the accompanying sauces (soup stock and chilly oil) that came with it. I noticed that the serving is a little bit more than our local instant noodle.
I ate this mee, while watching my favourite AFC show. Mmmmm, it tastes quite good and spicy. The mee has springy texture and the soup is tasty. Can fight with the Thailand made one lah!

Related Post on Instant Noodle
1) http://peteformation.blogspot.com/2009/06/new-way-to-eat-maggiinstant-chicken-mee.html
2) http://peteformation.blogspot.com/2009/05/quickie-fried-maggi-mee-recipe.html
3) http://peteformation.blogspot.com/2009/08/maggi-mee-assam-laksa-with-bacon-and-fu.html

My Favourite Cocktail, 7Up with Malibu (Caribbean White Rum with Coconut)

Rum is made from sugarcane juice or it’s by product, the molasses through the process of fermentation and distillation. There are two types of rum, white and dark. White rum is normally used in cocktails and dark rum is usually used for cooking. It is believed that fermented drinks made from sugarcane originated from either China or India. Early South East Asians settlers (including in Malaysia) produced rum from molasses. Rum is a popular drink in the Caribbean and most of the world supply of rum is produced around here.

Although, I prefer whisky on the rock or red wine but occasionally I would go for my favourite Malibu with 7 Up cocktail. Anyway, I have cut down drinking alcohol drinks to almost zero nowadays but on and off it is rather relaxing to have a shot or two. I got this bottle of Malibu, Caribbean White Rum with coconut while holidaying in Tioman Island quite sometime ago. I bought if from the duty free shop in the island.
It blends well with fruit juices such as orange, pineapple or grapefruit but I prefer to mix it with 7up. I just love the lemon and coconut taste mixture of Malibu with 7up. Pop in some ice into the cocktail and ‘Cheers’!
So, what is your favourite drink?

My First Attempt at Making Ban Chien Kuih (Chinese pancake) -Recipe

I tried this recipe with whatever ingredients that I have in hand after I came across it in Lily’s Wai Sek Hong blog and also Amy Beh’s recipe in The Star newspaper.
Unfortunately, I burned it a little and my Ban Chien Kueh turned out to be 'Burned Chien Kuih'! LOL
I have to scrape off some of the burned part. Otherwise it would have been perfect. Since I only made a very little batter for just one ban chien kuih, the texture turned out to be crispy.
Instead of going through the hassle of roasting some peanuts, I bought a packet of roasted peanuts from an Indian kacang putih (peanuts and snacks stall) man in my area. I don’t have buttermilk, so I just used some milk powder mixed with brown sugar. I also did not use Kan Sui (Potassium Carbonate water), which a lot of people told me that it is not good for health.

My 10” diameter non-stick pan came in handy for me to cook the Ban Chien Kuih. The ingredients below are enough to make one pancake using this pan.

And the final result!............It taste like Ban Jien Kuih, Smells like Ban Chien Kuih but it is not Ban Chien Kuih but 'Burned Chien Kuih'! ROFL!

Ingredients to make one Ban Chien Kuih (10’’ non stick pan size)
Wheat Flour, 10 table spoons
Rice flour, 2 ½ table spoons
Water, 1 cup
Sugar, 1 table spoon
Brown sugar, 2 table spoon
Milk, 1 table spoon
Bicarbonate of soda, ½ teaspoon
Salt, ½ teaspoon

Fillings
Roasted peanuts, 4 table spoons, blended into fine granules
Sugar, 2 table spoons or to taste
Butter, 1 table spoon

Mix all the ingredients for the Ban Chien Kuih batter. Heat up non-stick pan and coat it with a little vegetable oil. Pour the Ban Chien kuih batter into the pan and close it with a lid to make sure that the top side is cook evenly.
Put the fillings into the Ban Chien Kuih and cook for 2 minutes. Then use a butter knife to lift up one side and fold it into half. Cut into 4 pieces and serve!



Peanuts and sugar mixture...................................Ban Chien Kuih Batter in my non stick pan

My 'Burned Chien Kuih'! But it taste good! LOL!

Related Post

1) http://peteformation.blogspot.com/2008/11/ban-chien-kueh-chinese-pancakes-with.html