Tuesday, November 30, 2010

Braised Chicken Meat with Five Spice Powder Recipe

This is another simple and quickie meal that I prepared for my family. I would marinade the chicken meat right after bringing them back from the wet market and cleaning it. Whenever I want to cook it, I would bring it out from the freezer in the morning to defrost. It is nice to marinade the chicken meat this way because the nice sauce would seep into the chicken.

Chicken Meat, 300gms, cut into bite sizes
Light Soya Sauce, 2 tablespoons
Dark soya sauce, ½ teaspoon
Five spice powder, ½ teaspoon
Pepper, a dash or to taste
Black Vinegar, 1 tablespoon Sugar, 1 tablespoon
Corn flour, 2 teaspoons
Salt to taste
Onions, 1 pc, cut into four

Marinade the chicken overnight with all the ingredients. Put some vegetable oil in a wok and sauté the onions until fragrant. Pour in the marinated chicken and fry until it is cooked. Add a little water if it is too dry. Serve with steamed rice while still hot.

Monday, November 29, 2010

Super Quickie Curry Stingray! Gotta Run, gotta run……

I have been rather busy lately and do not have much time to cook. Therefore I have to make this super quickie stingray curry. The stingray has been sitting in my freezer for almost 1 week and it was time to clear out the fridge. I was craving for some nice curry sting ray. So I bought some nice fish curry gravy from Al Safa Restaurant, then throw in the sting ray chunks and some long beans. I reheated the curry by steaming it which also cooked the sting ray and long beans at the same time. Tada!!!!!! My Super Quickie Curry Stingray is ready……..ha ha ha! Gotta run! ……

Wednesday, November 24, 2010

Cheese Baked Fresh Scallop Recipe

My next door neighbour gave me some fresh scallop. Although, I have eaten scallops many times at steamboat restaurants, this is the first time I tried cooking scallops. I was scratching my head thinking of how I should cook them. Then suddenly I came out with the idea of baking it with cheese. He he he, another of my East Meet West recipe! I shared some of the cheese baked scallops with my neighbour.

Fresh scallops with shell intact, 15 pcs
Curry paste or Chilli paste, 1 tablespoon
Cheese, Mozzarella, 3 tablespoons
Serai (lemongrass),
Ginger, 3 slices, cut into small strips
Olive oil, 1 tablespoon
Longbeans, 2 stalks, cut into bite sizes

Arrange scallops in baking pan. Pour the curry paste over the scallops. Put in the serai (lemongrass), ginger, long beans and olive oil. Sprinkle the mozzarella cheese on top and bake in preheated oven for 15 minutes at 180 Deg C. Serve while still hot! Good as finger food!

Tuesday, November 23, 2010

Kafe Rocket United –DAP Café, SS2 Petaling Jaya

Fancy eating at a restaurant with the famous Malaysian political party, DAP, theme? A friend of mine who operates out of SS2 has been telling me about this restaurant which has link with DAP. Finally last week, we had a chance to drop by during lunch time. The place is clean and has a nice ambient dining environment. Books, posters and other memorabilia about DAP which is famous for it's political Rocket Logo and struggle filled the shelf here. I decided to eat the Penang Char Kueh Teow and my lunch buddy ordered the nasi lemak. Both are set lunches that came with a choice of free drink. The Char Kueh Teow is full of flavour but is more of the wet KL type. Anyway, it was rather tasty and walloped the whole plate! My friend told me that his nasi lemak is nice too especially the rendang chicken curry. He ate faster than me so I guess it must be very tasty as well! Ha ha ha! The total bill came out to be around RM14. Check this place out for an interesting dining experience! Map to Kafe Rocket United Address of Kafe Rocket United 18, Jalan SS 2/63, 47300 Petaling Jaya, Selangor Darul Ehsan.

Monday, November 22, 2010

Telok Gong Kedai Makanan Laut (Seafood Restaurant) Yong Tat

We took a trip to Telok Gong with a car load of eager diners and kids. Instead of eating at the seafood restaurants near the small bridge after turning into the Telok Gong, we took a drive further into Telok Gong Kampung to Yong Tat which is located just by the main Telok Gong Road. If I am not mistaken Yong Tat used to be a small restaurant before they renovated this place into 2 air conditioned lots. This place would be packed with patrons during peak dining hours. We were lucky because we arrived early. The food we ordered are kam heong crab, salted baked chicken, lala (a kind of clam), lala bihun, tofu crabmeat soup and fried sweet potato shoots. The total bill for 6 adults and 3 children came out to be RM150. Here is the review of the seafood we had.
The lala was well presented. They are fresh and full of natural sweetness! (RM26)
I love the fried lala bihun (rice vermicelli). There was loads of crispy fried lard in it! Really delicious! (RM10)
We ordered the tofu crabmeat soup for the kids. Actually the serving portion is too big. There is nothing to shout about this dish. (RM18)
Actually we ordered only 1kg of crabs because the kids don’t eat crabs but they served us 1.8kg. The gravy is nice but we were a little disappointed with some of the crabs which have very soft meat. (RM48)
The salted baked chicken is very well marinated and has nice aroma. Thumbs up for this dish. (RM19)
There is nothing to shout about this vegetable dish but the sweet potato leaves are young and fresh.

Address of Kedai Makanan Laut Yong Tat, Telok Gong Lot 9185 Kampung Telok Gong, 42000 Perlabuhan Klang, Selangor, Tel : 03-31341167

Opening hours Monday: 11.30am to 3pm Tuesday to Friday, 11.30 am to 3pm, 5.30pm to 10pm Saturday and Sunday, 11.30am to 10 pm
Open on public holidays
Map to Yong Tat Seafood Restaurant, Telok Gong

Sunday, November 21, 2010

Quickie Penang Hokkien Mee (Har Mee, Prawns Noodles) Recipe using Organic Noodles (Ramen)

My wife brought back a packet of wholemeal organic Ramen today. It looks like instant noodle to me. LOL! I decided to use it to cook Penang Hokkien Mee for supper with it. Since I don’t have fresh prawns shell I have to make do with a packet of udang geragau (dried shrimps) that I have in my fridge. Then I throw in some bean sprouts and fried shallots that I have. Well, the final result tasted quite good!

Wholemeal Organic Ramen, 2 pcs
Udang geragau (dried shrimps), 5 tablespoons
Chilly paste (can make from adding chilly powder with water), 1 tablespoon
Shallots, 5 pcs, deep fried until crispy
Taugeh (bean sprouts), 1 cup
Oyster sauce, 1 tablespoon
Rock sugar, to taste
Salt to taste
Vegetable (optional)

Heat up pot and pour in around 3 tablespoons of vegetable oil. Sauté dried shrimps and chilly paste until fragrant. Add Oyster sauce. Pour in the pot desired amount of water. Add rock sugar and salt. Bring to a boil and put in the wholemeal organic ramen. Add vegetable and bean sprouts. Garnish with fried shallots before serving.

Friday, November 19, 2010

Ghee Hiang Tau Sar Peah (Green Bean Biscuit)

Ghee Hiang has been around in Penang for the last 150 years. This famous Penang product is a must have for visitor coming to this old ex-colonial island. In one of my recent short trip back to Penang I manage to stop by at one of the many Ghee Hiang outlet at Macalister Road after a hearthy lunch of lobak at Kheng Pin Restaurant.
The was a good crowd at this popular Tau sar peah (Green Bean Biscuit, Tambun Biscuit) . Chee Hiang also manufacture very high quality sesame oil which is widely used by mothers during confinement period.
We bought a few packets to bring back for our friends in KL. After all these years, Ghee Hiang still managed to produce good quality and delicious biscuts!

Thursday, November 18, 2010

My Little Toddler First Visit to the Movie – Unstoppable

Ahhh, this is the movie ah?

Took my family to watch the Unstoppable movie last week. We decided to bring my 3 years old toddler along to this movie. I was running late after work and stopped by the roadside to have a quick dinner of Lok Lok before arriving home at around 7pm. All my kids were eager to go to the theater. Anyway, it was almost 7.25pm when we arrived at The Curve, Kota Damansara and I dropped them at the entrance before proceeding to the car park. Luckilly the Unstoppable movie has many thrilling scenes and my little toddler managed to sit still for quite a long time through the show. He got restless when the scene slows down. After the movie, we went for a nice supper of Man EE Mee (braised egg noddles) at Yukie Restaurant.

Wednesday, November 17, 2010

Quickie Lunch of Wantan Mee and Hokkien (Har) Mee at Poh Chuan Restaurant

Normally I would eat dinner in Poh Chuan but I happened to be in that area during lunch time, so I decided to try out the stall that sells Penang hawker noodles. There are only one Chap Fan (Economy rice) and a single store that sells Penang hawker food (Wantan Mee, Assam Laksa, Hokkien (har) Mee & Curry Chicken Mee) during lunch time. I ordered the Hokkien (Har) Mee during my first lunch visit. It cost RM4 per bowl. The gravy is not too sweet, just nice and the spiciness is well balanced. It tastes quite good! During my second visit with my lunch buddy, I ordered the wantan mee (RM4). I like the soya based sauce for the wantan mee, which is full of natural sweetness. The wantan taste good too! I will be back to try out the Assam Laksa.

Restoran Poh Chuan (Howah Tai Chow)
Address : 53, Jalan SS22/11, Damansara Jaya, Petaling Jaya Selangor
Lunch : Hawker food and Economy Rice.
Dinner, Tai Chow
Map to Restoran Poh Chuan

Monday, November 15, 2010

Simple Deep Fried Squid with Flour Recipe

I have not been blogging for quite a while due to my hectic schedule. Anyway, I just realised that I never post any squid recipe. Since I am rather tied up right now, this recipe suits my busy schedule and it is very easy to cook. You can use any ready off the shelf Fried Chicken flour or mix your own flour. Do not over fry the squid or the texture would chewy and tough. If your deep frying oil is hot enough, they should not be fried for more than 2 minutes.

Squid, 10 pcs, cut into bite sizes
Rice flour, ½ cup
Wheat Flour, ¼ cup
Corn flour, ¼ cup
Soda Bicarbonate, ½ teaspoon
Pepper, to taste
Salt to taste
Vegetable oil for deep frying

Mix rice flour, wheat flour, corn flour, pepper, salt and soda bicarbonate. Do not add any water. Dry the squid using a paper towel. Coat the squid evenly with the flour and deep fry until golden brown. Serve the deep fried squid while it is still hot and crispy.

Saturday, November 6, 2010

Roast Pork with Sweet Potato Porridge Recipe

I came across some nice Roast Pork bones being sold at the wet market. Roast pork bones are normally used in cooking porridge. However you must carefully wash away any small bones fragments that are still intact to the bones and meat when the seller chopped it with the chopper. For extra sweetness, I added a few nice orange coloured sweet potatoes into the porridge.

Roast pork bones, 600 gms
Sweet potatoes, 2 pcs, cut onto large chunks
Garlic, 5 pcs, chopped finely and fried until golden brown
Rice,1 cup
Water Light Soya sauce, 2 tablespoons
Spring onions, for garnishing
Salt to taste
Pepper to taste

Put rice and water into a pot. Boil until the rice softens. Add in the pork bones, sweet potato and light soya sauce. Boil for another 20 minutes. Add pepper and salt to taste. Garnish with spring onions and fried garlic before serving.

Friday, November 5, 2010

Roast Duck Fried Rice Recipe

I love roast duck skins. They are very tasty and full of flavours. I thought the roast duck meat would help to enhance the flavour of my fried rice. For better result you might want to consider using overnight leftover rice that is kept in the fridge. This type of rice is dry and would not stick to each other. Therefore it would be suitable for frying.

Garlic, 5 pcs, chopped finely
Light soya sauce, 2 tablespoons
Roast duck meat, ½ cup
Rice, 3 bowls
Salt to taste
Egg, 1 pc
Mixed frozen vegetable mix (corn, carrot & green beans), ½ cup
Vegetable oil

Heat up wok and pour in around 1 ½ tablespoon of vegetable oil. Saute garlic until fragrant and add in the rice. Add light soya sauce, salt, duck meat(thanks Christine for reminding me, LOL) and frozen vegetable mix. Make a clearing in the middle of the wok and put in a little oil. Crack the egg and pour it in to the wok. Stir fry for a while until all the ingredients are well mixed. Serve while still hot.

Thursday, November 4, 2010

Quickie Five Spice Chicken with Soya Sauce and Honey Recipe

It has been quite a while since I last fried some chicken for dinner. Actually I wanted to encourage my children to eat healthy meal. Therefore I would normally steam or boil the chicken which is a healthier choice. However, I need to give my kids a little treat once a while. It is rather easy to prepare this quickie five spice chicken. You can deep fry it or just pop the marinated chicken in the oven.

Chicken, ½ bird, cut into small sizes
Five spice powder, ½ teaspoon
Pepper, a dash
Light soya sauce, 2 table spoons
Dark soya sauce, ½ teaspoon
Honey, 2 table spoons
Corn flour, 2 teaspoons
Salt to taste

Marinade chicken with all the ingredients. Heat up wok and pour in some vegetable oil for deep frying the chicken. When the oil is hot, put in the chicken piece by piece to deep fry them. Remove chicken from the wok when the chicken is cooked. Drain away excess oil. Serve while still hot.

Wednesday, November 3, 2010

Simple Jacket Fish (Unicorn Fish, Ikan Barat) Curry Recipe

I love jacket fish (photo above) because it has bones that are rather thick compared to other type of fishes which have tiny bones. It is easy to remove the flesh of jacket fish from the bones after cooking. The flesh is sweet and the texture is nice too. This is the first time I cook jacket fish in curry. Not bad, almost compatible with kurau or grouper fish head curry! LOL!

Jacket fish, 1 pc
Fish Curry powder, 5 table spoons, make into paste by adding water
Mixed halba, 1 teaspoon
Long beans, 3 pcs, cut into 1 inch length
Coconut milk (santan), from ½ coconut
Onions, 2 pcs, cut into slices
Serai (lemongrass), 2 pcs, smashed
Tau fu pok (fried beancurd), 5 pcs
Salt to taste

Heat up work and sauté onions until they turned slightly golden brown. Add curry paste, serai and mixed halba. Put in the long beans. Add jacket fish and coconut milk. Bring to a boil and add salt to taste. Put in the taupok and boil for a short while. Serve with steamed rice.

Monday, November 1, 2010

Sar Hor Fun Lunch at Penang Street Restaurant in Senawang, Seremban

It was lunch time when I reached Senawang Industrial area through the new highway that cut across through Semenyih. Since it was still early for my appointment, I decided to check out the Senawang commercial area behind Giant Hypermarket. I spotted this Penang Street Restaurant and couldn’t help myself from checking it out. As I was walking in into the restaurant I noticed a good lunch crowd in there. It is not easy to find good Penang Tuapan (Kueh Teow Kung Fu Chow, Yin Yong, Fried braised kueh teow, Sar Hor Fun) anywhere else, so I ordered this dish which happen to be my favourite. They use thin kueh teow instead of the thick and wide ones like in Penang. I guess thick and wide kueh teow is not popular in the southern states. It has the same flavourful gravy like the ones in Penang and also the kueh teow (rice flat noodles) has nice wok hei smell. I am amazed that it actually tasted just like the Tuapan that I get in Penang. Yum, Yum.....I quickly ate all of it till the last drop and almost forgot that I was there for an appointment! He he he! One plate of tuapan (Sar Hor Fun, RM8.90) and Chinese Tea (Rm1.00), totalled up to be RM10.90 including service charge (10%)

Penang Street Restaurant Senawang
No 43-G Jalan Taman Komersil Senawang 7 Taman Komersil Senawang, 70450 Seremban, Malaysia
Tel : 606-6796618 Fax : 606-6796617

Map to Penang Street Restaurant Senawang