Sunday, October 31, 2010

Fried Misua (wheat flour vermicelli) Recipe

Normally there are no preservatives in misua because the manufacturer would use salt to preserve it. Therefore it is advisable not to add salt when cooking misua (wheat flour vermicelli). In order to cook up a good plate of fried misua, you must use the thick type like the ones you normally see in Teluk Intan. Thin type of misua that are normally sold in convenient shop would turn soggy very fast and break into small pieces. I learned how to cook this fried misua on one of my trips to Setiawan.

Misua (thick type), 2 pcs, blanched in hot water to soften
Dark soya sauce, 1 teaspoon
Light soya sauce, 1 teaspoon
Garlic, 5 pcs, chopped finely
Sesame oil, ½ teaspoon
Pepper, a dash
Prawns, 5 pcs, shelled
Egg, 1 pc
Spring onions, 1 stalk

Put a little vegetable oil into a non stick wok. Add garlic and sauté until it turn golden brown. Put in the prawns. Add eggs, light soya sauce and pepper. Scrambled the eggs and add in the misua. Add dark soya sauce, sesame oil and fry for a short while until the misua is cooked. Garnish with spring onions before serving.

Saturday, October 30, 2010

Braised Chicken Feet with Peanuts and Dried Bean Curd Strips Recipe

He he he, another Chicken Feet recipe again! I love to eat chicken feet....makes me run faster to win marathons.....ha ha ha! I added peanuts and bean curd strips to my chicken stew to make the dish richer. For the aroma, I used star anise to spice it up a little. Gnawing chicken feet away now! LOL!

Chicken Feet, 10 pcs, marinate with soya sauce and deep fried Star anise, 3 pcs
Garlic, 5 pcs Soya sauce, 3 tablespoons
Dark soya sauce, 1 teaspoon
Groundnut, ½ cup
Salt to taste
Dried Bean curd strips (tau kee), 3 pcs, soak in water until soften

Pour some water in a pot and put in all the ingredients except the dried bean curd strips. Boil until the peanut turned soft. Add a little corn flour and water mixture if the stew is too watery. Add in soften dried bean curd strips and boil for a short while. Serve braised chicken feet with rice or fried mantou.

Thursday, October 28, 2010

Vegetarian Chap Fan (Economy Rice) at Jalan Ipoh Kuan Yin (Goddess of Mercy) Temple

I have passed by and stopped to pray at this Kuan Yin (Goddess of Mercy) Temple in Jalan Ipoh many times but didn’t have a chance to try out the vegetarian economy rice from this stall. I was there early during lunch time two weeks ago and managed to try out the vegetarian food. This vegetarian food stall is packed with people from nearby offices during lunch time. It operates only during lunch time and is located within the Kuan Yin temple ground. Parking is free and aplenty but a little full during lunch time. As you can see from the photo, I flooded my rice with the nice creamy vegetarian curry. I also added some stir fried Romaine Lettuce and a roll of vegetarian yam lobak (wrapped in beancurd sheets). The yam lobak might look a little dark but it is very tasty. The savoury and creamy vegetarian curry is nice and spicy. Mmmmmm, I had a good healthy vegetarian lunch under the shady and cool Bodhi tree!

Map to Vegetarian Chap Fan (Economy Rice) at Jalan Ipoh Kuan Yin (Goddess of Mercy) Temple

Tuesday, October 26, 2010

Simple Steamed Tapioca with Brown Sugar Recipe

I bought some tapioca on my way back from Lumut. It has been a while since I last ate tapioca. Anyway, there are many ways to cook tapioca. The simplest is off course by just steaming it and coat them with either brown sugar or salt. I ate this delicious brown sugar tapioca for breakfast. Ingredients Tapioca, remove skin Brown sugar syrup Steam the tapioca in high heat until they turned soft. Remove and let it cool down a little. Coat the steamed tapioca with the brown sugar syrup. Eat while still warm.

Monday, October 25, 2010

Indonesian Beef Ball Bakso Soup and Noodles Recipe

Bakso is a kind of Indonesian beef balls that are eaten with beef noodles soup. Sometimes wantans are added into this wonderful dish as well. I made some beef balls (bakso) for my beef noodles and used some of them for my spaghetti as well. Huh, talk about killing 2 birds with one stone! LOL!

Minced beef, 500 gms
Corn flour, 5 teaspoons
Pepper, to taste
Garlic, 5 pcs, chopped finely
Salt to taste For soup
Water 8 bowls
Beef bones, 500 gms
Shallots, 5 pcs, sliced thinly and deep fried until crispy
Daun soup (Chinese celery), 3 stalks, chopped
Soya sauce, 2 tablespoons
Salt to taste

Mix all beef ball ingredients together. Make the mixture into bite sizes balls. Put some water in a pot and bring to a boil. Boil the beef balls for a short while or until they are thoroughly cooked. Put aside and use it to garnish the beef noodles. Pour the water for making the soup in a pot. Turn on the heat and put in the beef bones when the water starts to boil. Boil for around 45 minutes to 1 hour. Add soya sauce and salt to taste. Put in the daun soup and shallots. You can eat the soup and meatballs (bakso) with mee (egg noodles) , bihun (rice vermicelli) or kueh teow (flat rice noodles).

Sunday, October 24, 2010

Ulu Yam Lor Mee (Braised Noodles) Recipe

There are two main versions of this popular Ulu Yam Loh Mee (braised egg noodles). The first one is the original black gravy type and the second is with yam paste added. I love both types but the loh mee with yam gravy taste rather unique and has nice yam aroma in it. The base gravy for these two types of noodles is the same. Some people like to add black vinegar to the Lor Mee and this made the gravy even tastier.

Yellow Mee, 1 bowl, blanched in boiling water and drain away excess water
Prawns, 5 pcs (medium)
Pork or Chicken meat, 5 pcs (bite size)
Garlic, 3 pcs, chopped finely
Black Soya Sauce, 1 teaspoon or more if you want it to be darker
Light Soya Sauce, 1 tablespoon
Pork fat (optional),
Deep fried until crispy
Water, 2 bowls
Salt to taste
Corn flour and water mixture
Chinese Celery (daun sup) and Spring Onions for garnishing

Sauté garlic in vegetable oil until it turned golden brown and put aside. Use the left over oil to fry the pork (or chicken) and prawns for a short while. Add in water and bring to a boil. Add black soya sauce and light soya sauce. Use corn flour water mixture to thicken the gravy. Add salt to taste. Pour the gravy over the mee. Add a dash of black vinegar. Garnish with fried garlic, spring onions, deep fried crispy lard and Chinese celery before serving.

Saturday, October 23, 2010

Mixed Beans with Black Chicken Legs Soup Recipe - Wholesome Goodness

I bought a packet of mixed bean (red, white, soya, green, black...) from the wet market and wondered how I should cook it. Some people would boil the bean; add black sugar and ginger to drink it just like Tong Sui (dessert). Anyway, I wanted a soup for dinner so I ended up cooking the mixed beans with black chicken feet. You can use chicken meat as well. The soup has all the wholesome goodness from the mixed beans and it is tasty too!

Mixed Beans, 1 cup
Water, 5 bowls
Black Chicken feet, 2 pcs of more
Salt to taste

Put water in pot and add in the beans. Bring to a boil, add black chicken feet and let it simmer in low heat for around 1 hour. You can add more water if the soup level decreases. Add salt to taste. Serve soup with steamed white rice.

Thursday, October 21, 2010

Old Cucumber with Chicken Feet Soup Recipe

I love the texture of old cucumber that has been boiled in soup. They taste so good with a little soya sauce and cili padi (bird eye chilly). Nothing beats the pleasure of gnawing away the cartilages and skins on the chicken feet in soup! He he he! LOL! Old cucumbers that have lots of visible old fibres on the skin would taste better than the ones that have smooth skin. The texture of a very old cucumber would be tender but not soggy compared with younger ones.

Old Cucumber, 1 pc, cut into bite sizes
Chinese Red Dates, 5 pcs
Chicken Feet, 5 pcs
Cuttlefish, 2 pcs (optional)
Whole pepper, 7 pcs, crushed
Salt to taste
Water, 7 bowls

Pour water in pot and bring to a boil. Add in the chicken feet, cuttlefish, old pepper, Chinese red dates and old cucumber. Boil until the chicken feet and old cucumber turn soft. Add salt to taste. Serve hot with steamed rice.

Wednesday, October 20, 2010

A Round Family Trip to Empangan Batu (Sg Tua), Ulu Yam, Batang Kali and Rawang (Bak Kut Teh)

It was a beautiful sunny Sunday morning and I decided to take my family for an outing. I have not been back to Empangan Batu (Batu Dam, built during the colonial days) in Sg Tua for quite some time already. The water in this dam flows from the Titiwangsa Mountain Range. My last trip there many years ago was to hunt for Toman fish. There are lots of Toman in this Dam that provides water supply to residents in the Klang Valley. Unfortunately they are quite smart and it is not easy to catch them. The toman fish over populated and adapted well in this dam. The number of carps and other fish population dropped drastically. Most of them especially juvenile fishes fell prey to the aggresive toman. First stop at Empangan Batu. It is nice to enjoy the peaceful and serene scenic atmosphere around the dam. I saw some mountain bikers had just finished their expedition and were relaxing at the stop area at the dam. This is a nice rest area. Sadly, very typical of Malaysian public places; the toilet is in bad shape and need major repairs. Next, we stopped by a fruit stall near Ulu Yam. We ended up buying banana, coconut, guava, pineapple and rambutans.

We were very hungry by the time we reached Rawang town. I was looking for the chicken rice coffee shop ( Hock Tong Hong) but unfortunately they were no longer around. I wonder where they have moved to? Therefore we just hop in to Restaurant Try To Eat at Rawang main road near Bintang Supermarket for a quick meal of Bak Kut Teh. We must have been very hungry because the simple bak kut teh (all pai kuat, pork ribs) with rice tasted so good. LOL!
Here is the map of our round trip to Empangan Batu (Sg Tua), Ulu Yam, Batang Kali and Rawang (Bak Kut Teh)

Monday, October 18, 2010

Simple Dry Tempe (tempeh) and Prawn Curry Recipe - Indonesian Favourite

I was wondering how the tempeh taste would be liked if I cook it with curry powder. Then I went ahead and experimented with this dry curry tempe with prawns recipe. I added prawns to this tempe (tempeh) dish so that it would have a little natural sweetness taste in it. Luckilly, the end result turned out quite good and my kids love it too! LOL!

Tempe, 1 pc, cut into bite sizes
Onion, 1 pc, cut into rings
Ginger, 3 slices, cut into strips
Prawns, 300gms, trim legs, head and tail
Curry Powder, 2 tablespoons, add water to make into a paste
Chilly powder (optional), 1 teaspoon, add to curry and water to make a paste
Serai (lemongrass), 2 pcs, smashed
Santan (coconut milk, optional), ½ cup
Salt to taste

Deep fry tempe in hot oil until it turn a little golden brown in colour. Drain away excess oil and put aside. Put 1 teaspoon of vegetable oil in wok and sauté onions until fragrant. Add in the ginger and lemongrass. Stir fry for a short while. Add curry/chilly paste. Pour the santan (coconut milk) into the wok. Throw in the prawns and stir fry for around 2 minutes. Add salt to taste, fried tempe and a little water if the dish is too dry. Serve with steamed rice or bread (rotis) while still hot.

Saturday, October 16, 2010

Buah Salak – A sweet juicy treat and childhood spinning toys made from the seeds

When I was young, a relative who came back from a trip to Indonesia gave me a bunch of Buah Salak (Scientific name, Salacca Zalacca). I was hooked instantly and love the taste very much. After eating the buah salak, I would keep the seed to make into a spinning toy that would emit high pitch sound when we spin it. First I drilled two holes on the seeds. Then I would tie a string around these holes and spin the seeds by pulling the string in a horizontal manner. Actually it is not easy to use a manual hand drill to make holes on the slippery seeds. I have hurt my hands countless time but I guess practice makes perfect. After years of growing up playing with my dad’s house hold improvement tools (not to mention lots of blood loss incident), now I am a household handyman! Ha ha ha! Buah Salak actually belongs to the palm family and it is also known as ‘snake fruit’ because of the snake scales like skin. Buah salak is widely cultivated in Indonesia. I found that the markets (Tamu) in East Malaysia have many stalls selling this nice juicy fruit. I bought these buah salak from a hypermarket. This is the chubby and round type. Some people claim that the longish ones are sweeter. Anyway, I found these chubby ones sweet as well. Mmmmmmm, pardon m ya, I am going to enjoy my Buah Salak now!

Friday, October 15, 2010

Stirfried Baby Shark with Salted Vegetable (Ham Choy) Recipe

I have not eaten this dish ever since I left my hometown for KL. Well, that is a very long time ago! My mom would cook this dish when I was very young and I remembered that it was one of my favourite dishes. I would bug my mom to buy shark meat whenever I come across the fish monger at wet market selling it. Apart from cooking Assam Shark with it, sometimes my mom would just stir fry the shark meat with salted vegetable (ham choy).

Salted Vegetable (kiam chye), 3 leaves, cut into slice
Ginger, 3 slices, cut into small thin strips
Garlic, 5 pcs, chopped finely
Shark Meat, 1 small shark, cut into chunks

(Note : you might need to soak the salted vegetable in water to get rid of some of the salt)

Heat up wok and put in 1 tablespoon of oil. Sauté garlic and ginger until they turned slightly golden brown. Put in the shark meat and stir-fry until it is cooked. Add the salted vegetable and a little water. Fry for a short while. The stir fried shark with salted vegetable dish is best eaten when hot with steamed rice or plain Teow Chew porridge.

Thursday, October 14, 2010

Tian Hup Seng Melaka Heong Peah (Biskut Wangi, Fragrant Biscuit)

My sister in law gave me this box of Heong Peah from Melaka. I have never eaten Heong Peah from Melaka before but this one taste as good as the biscuit from the northern Malaysian states. The individually packed heong peah (biskut wangi, fragrant biscuit, Beh Teh Soh) is flaky and has nice sweet salty fillings. Sorry, I forgot to take photo of the biscuit because by the time I realised, it was too late! I ate the last piece already! ha ha ha Here is the address on the one for me if you drop by there, ya!

Address : Tian Hup Seng Biscuit Factory Sdn Bhd  (Old Address, Shifted to the Address Below)
               No 1, Jalan Seri Emas 29, Taman Telok Emas, 75460, Melaka, Malaysia
              Tel: 06 2617600 Fax 06 2617399

               New Location (as per Faith's Comment)
        NO. 93,95 Jalan Hang Jebat (opposite chinese temple)

website :

Wednesday, October 13, 2010

Yen Shabu Shabu, Manjalara, Kepong - Nice Family Lunch Outing

I have eaten in this nice shabu shabu restaurant 2 times last month but didn’t get to write this post until now because I was really tied up with my work. I have passed by this restaurant many times whenever I go to Tuck Kee in Taman Bukit Maluri in Kepong but never tried the food until recently. It is located in the same building as White Coffee and next to Shell Petrol station. Yen Shabu Shabu which is located on the first floor has a very nice and ambient dining atmosphere. What I like most is that the service is good and the people here are friendly. They use individual induction cooker for heating up the soup pot, so you don’t have to worry about your kids being burnt.

There are 4 kinds of soup for you to choose from; Tomyam, Chicken, Herbal and Hot Pepper soup. I would recommend the herbal soup which has very nice Tong Kwai aroma. One thing you will notice when you drink the soup is that it taste naturally sweet. The friendly lady boss told me that they use fruits and chicken bones to boil the soup. No wonder it taste so good and I did not feel thirsty after drinking almost 2 bowls! One of the owner and family members is a supplier of fresh steamboat product, so the food you get here is really fresh! Ala carte choices are available everyday except Friday, Saturday and Sunday nights, which only buffet is available. They have a conveyor system circulating around the tables so that you can choose the food of your choice easily without leaving your table.

Yeh Shabu Shabu is very generous with the sauces and garnishing. There are six types of sauces available; satay, tomyam, chicken rice chilly sauce, ginger sauce, sweet sauce and special sauce. Generous amount of spring onions, fried garlic, fried shallots, chillies and soya sauce are available on a serving table. I was there with my family for lunch one weekend. The total bill for a set of 2 person dish, four soups, ala cart dishes from the conveyor, drinks, ice creams and some fried ala cart dishes came up to be RM44.80 (4 adults and 2 children).

Conveyor system going around the tables for you to choose your choice of food. The nice ambient dining atmosphere.
1, 2, 3 Get Ready to eat!

Complimentary fruits from the friendly lady boss and the many types of sauces & garnishing available.

Six types of delicious sauce....all you can eat!

Yen Shabu Shabu Address Unit 1-02.10, Jalan Manjalara Idaman 1(1/62A) 52200 Kuala Lumpur
HP : 019 3147822
Website :
Opening Hours: 11am to 3pm, 5pm to 11pm Ala Carte everyday except Fri, Sat and Sun Night which on All you can eat buffet is available

Map to Yen Shabu Shabu (Individual Induction Steamboat) Restaurant, Manjalara, Kepong

Tuesday, October 12, 2010

I Want a Pet - errr Chicken can or not?

The last time I followed daddy to the wet market and bought some pet crabs. Unfortunately my pets have very short life. Daddy cooked them while I took a nap! But I must admit, they are very delicious! From previoust post........... Crabs Crabs, Yummy Crabs Last weekend I woke up early to follow daddy to the Kepong Baru wet market. It was still early and there were not many people in the market. I wanted to see if I can find any new pets.......errrrrr, anything alive will do! Mua ha ha haha! Then, suddenly I saw some chicken in plastic cages! "Daddy, I want to take one home"! I want, I want lah!

Aiya, daddy refused to buy the chicken for me! So disappointed leh!

Never mind, then daddy bought me a packet of nasi lemak. No chicken, nasi lemak will do lah! Mmmmm, yummy!

Monday, October 11, 2010

A Quickie Family Meal at Yellow Cab Pizza, Bintang Terrace, Lot 10

Yellow Cab Pizza outlet is located outside Lot 10 next to the busy Jalan Sultan Ismail Road Facing the side of Sg Wang Plaza. If you come out from the main door of Lot 10, walk to your left and you can find this small airconditioned pizza outlet. My brother in law and I brought the kids here while the ladies shop in Lot 10. All of us were very hungry after hours of shopping! I ordered a package of 2 pizzas, 6 jacket potatoes, 1 large spaghetti bolognaise and this include a complimentary large bottle of coke. All for a price of RM75 (USD22). Well, all I can say is the food here is delicious and we had a great time eating here! New York, New York here I little toddler seems to be fascinated with the Big Apple City picture on the wall!
The Yellow Cab Menu! There is a tree growing through the pizza kitchen! LOL! Nice large bolognaise spaghetti!

The two pizzas we ordered. Can't remember their name! he he he By the time the jacket potatoes arrived, we were already quite full but we managed to eat all of them! ha ha ha!

Yellow Cab Pizza Address LTC T3(A) Bintang Terrace Lot 10 Shopping Center 50 Jalan Sultan Ismail 50250 Kuala Lumpur Malaysia