Great (Green) 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 (Green) Wellesley restaurant (Great Wellesley is the name of the old cinema, so the name stuck in my head liao) 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 powder 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
Light Soya Sauce, 1 table spoon
A dash of sugar
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)