Tuesday, May 31, 2011

Craft with Parenthots, Tropicana Mall, May 2011

I got to know about Craft with Parenthots activity from Alice but unfortunately she cannot make it there because her daughter was down with fever. Maybe we can meet up next round...

My daughter loves arts and crafts, so I brought her, my little toddler and my wife to this Parenthots event at Tropicana Mall, Petaling Jaya last Saturday. My eldest son tagged along but he choosed to check out the books at Borders,.....anyway he is a little too old for this kind of activities liao....lol!

It was a gread weekend outing for the family and I met up with petite blogger Merryn, the owner of Crafty Crafted Studio. Nice to have met up with Merryn, her son and wonderful hubby.
Here are some random photos I took,

Long queue for the goodies bag.....I finally got one after queuing for the second round.....

Petite Merryn with her son. The dinosaurs that she made from egg cartons were very popular. All snapped up during the first round of the event. Merryn spent countless hours making the dinosaurs.......

My son drying his dinosaur after painting them, using the hairdryer that Merryn provided....., thanks Merryn!

My daughter busy painting her T'shirt at another counter.

Helping my little toddler to paint Stegosaurus on his T'shirt.

He he he, nice or not? I am going to model with my own painted T'shirt! LOL!

My daughter's painted T'shirt.

Painted T'shirts by other participants, left on the floor to dry.......
Then, my little toddler tried his hand at making play doh models. Noticed the cute Angry Bird? The owner of this counter gave it to him...

There were other arts and crafts counter at this event but we did not try all of them because it was already lunch time when we finished with the dinosours crafts and t'shirt painting. Then, I brought my family for lunch at Happy Wok in Tropicana Mall. Stay tuned for the Happy Wok food review.

Australian Lamb Slices with Special Black Pepper Sauce

At first I wanted to cook a curry based lamb dish but decided to experiment with black pepper sauce and accidentaly discovered this recipe for Australian Lamb slices. These thin lamb slices are very tender and succulent! The black pepper lamb turned out quite tasty and my kids love it!
Here is my recipe for Australian Lamb Slices with Special Black Pepper Sauce

Lamb slices, thin, 200 gms
Tomato Sauce, 5 tablespoons
Black Pepper, 1 tablespoon
Light Soya sauce, 1 tablespoon
Brown Sugar, 1 tablespoon
Worchestershire Sauce, a few drops
Butter, 1 tablespoon (optional, my kids don't like the addition of butter in this recipe)
Salt to taste
Corn flour, 1 teaspoon
Carrot, 1 pc, cut into slices
Onion, 1 pc, cut into four
Vegetable oil, 1 tablespoon

Heat up wok and pour in the vegetable oil. Saute onion and carrot for a short while. Add lamb slices and stir fry until it is cooked. Mix tomato sauce, black pepper, light soya sauce, brown sugar, Worchestershire Sauce, butter , corn flour and salt. Pour the mixture into the wok. Fry for a short while. Serve while still hot.

Deep Fried Selar Kuning (Yellow Banded Scad) Fish with Tamarind (Assam Jawa) Recipe

The fish above might look a litte burn but they are very tasty. It is normal for fish marinated with sugar and assam jawa (tamarind) to have this dark colour when deep fried.
My kids were getting a little bored with plain fried fish so I decided to marinade these Selar Kuning  fish with assam jawa before frying them.
This fish go along well with nasi lemak (coconut milk rice).

Selar Kuning Fish (Yellow Banded Scad), 10 pcs
Tamrind, 2 table spoons
Sugar, 1 tablespoon
Salt to taste
Oil for deep frying

Marinade the fish with tamarind and salt for around 10 minutes. Heat up wok and put in the vegetable oil. When oil is hot, slowly put in the fish one by one. Deep fry for around 20 minutes under medium heat. Serve with nasi lemak (coconut milk rice) while fish is still hot.

Monday, May 30, 2011

Braised Pork Soft Ribs with Cinnamon and Star Anise Recipe

I saw this nice cut of pork ribs and bought it immediately. While at home, I was wondering what to cook it with? I know that everyone in my family loves the flavours of star anise and cinnamon. So, the rib cut goes in the pressure cooker with our favourite spices.....
Mmmm, nothing beats the succulent and tender pork ribs....
Here is my recipe for Braised Soft Ribs with Cinnamon and Star Anise.

Pork Rib Cut, 1 pc
Cinnamon, 1 pc
Star Anise, 2 pcs
Garlic, 1 bulb
Light Soya Sauce, 3 tablespoons
Black Vinegar, 1 tablespoon
Sugar, 1 teaspoon
Salt to taste
Pepper, a dash
Corn Flour, 3 teaspoons
Water, enough to cover the leaves

Put all the ingredients in the pressure cooker. Add a little more water above the ribs. Put the pressure cooker lid on and secure the safety lock. Cook at high heat for 5 minutes then turn it to medium for another 20 minutes. Turn off the heat and let the cooker cool down a bit for 30 minutes. Turn the release valve to release the excess pressurized steam. Open the lid and take out the Braised ribs. Garnish with parsley before serving.

Sunday, May 29, 2011

Mi Ku (Plain Tortoise Bun) for Breakfast (Recipe)

My kids love mi ku and I made this miku without the red colouring for breakfast. I thought that instead of buying chemically laden commercial bread, this would be a better and healthier choice. This miku is made from basic organic ingredients of wheat flour, butter, yeast, water and sugar.This miku taste delicious with butter and crispy roast pork.

Before steaming....

After steaming.....a little 'mo peng' skin (uneven with small craters)! LOL!

Wheat Flour, 4 cups
Sugar, 1 cup
Butter, 3 tablespoons
Yeast (dried), 1 teaspoon full
Enought water for the dough

Mix all the ingredients except the water throughly. Slowly add water to make a soft dough. Knead the dought for around 10 to 20 minutes. Cover with towel and let it rise for around 2 hours. Make the dough into the desired shape. Proof for another 3 hours. Heat up steamer and put in the mi ku. Steam at high heat for 20 minutes.

Friday, May 27, 2011

Ching Ching (Plain) Kueh Teow (Flat noodle) and Lou Shi Fun (Round Short Noodle) Soup - Weekend Recipe

My family would have home cooked Kueh Teow Theng (Flat noodle soup) almost every weekend. This plain noodles soup is also my wife's favourite. We get our thin and nice Ipoh Kueh Teow from the Kepong Baru Wet Market. This stall also sells chubby and crunchy Ipoh Taugeh (beansprouts).
This time around, I fried some 'bak cho' (minced meat) with light soya sauce to go with the Kueh Teow Theng. Bak Cho add extra kick to this common hawker food. Sadly, there are no many Kueh Teow Theng stalls that have Bak Cho to offer. Then I garnish the Kueh Teow Theng with lettuce, fried garlic, spring onions, taugeh and parsley.

Click this link for my Kueh Teow Theng Recipe.

My wife's favourite.......

Kueh Teow Theng with lots of fried Chilli Boh (fresh grounded chillies)

My favourite, Lou Si Fun (short round noodles) Cheng Tong (soup) with lots of Bak Cho (fried minced pork).....

With lots of fried chilli boh also......he he he!


Thursday, May 26, 2011

Local Herbal Drink to Cleanse Kidneys and get rid of Stone in it

I am not sure what is the actual name of the above red coloured herbs but my friend told me that it can help to break down the stones that accumulated in our kidneys. This herbs can be grown easily in our garden and you can also find it at many wet markets. I would normally cook it with Mutt Cho (Chinese Preserved Dates) and drink it just like Tong Sui (sweetened drinks).
I am not sure whether it works or not but, this herbal red grass drink is rather tasty, especially when chilled!

Anyone know the name of this local herbs?

Simple Fried Char Siew (BBQ Pork Belly) Recipe

Stop work, stop work, lunch time liao! Gonna eat this simple fried char siew for lunch! he he he!

Although fried Char Siew is not as aromatic as BBQ Char Siew, my kids still love it very much; errrr.....daddy and mummy too! LOL! In order to make good char siew, you must use the pork belly meat which have a well balanced portions of fats and lean meat. I marinated this char siew overnight so that it will be tastier.
Here is my simple fried char siew recipe....

Pork Belly, 1 strip
Fish Sauce, 1 teaspoon
Five spice powder, 1 teaspoon
Salt to taste
Sugar, 3 tablespoons
Light Soya sauce, 2 tablespoons
Corn Flour, 2 teaspoons
Chinese cooking wine, 1 tablespoon
Hoi sin sauce, (optional), 1 teaspoon

Marinade the pork belly with all the ingredients overnight. Heat up wok (better use non-stick) and add in oil for deep frying. When the oil is hot, put in the marinated pork belly. Turn the heat to medium so that the sugar in the marinade would not burn. Fry until the pork belly turned golden brown and a little burnt.

Use the left over marinate to make the sauce by cooking it over slow fire. Bring to a boil and turn off the heat. Rub the fried char siew with the sauce. Cut the char siew into bite sizes and serve.

Wednesday, May 25, 2011

Supper Time - Instant Assam Laksa Noodles with Lots of Mint Leaves

 It was supper time and since I have lots of mint leaves in my fridge, its' time to cook instant assam laksa noodles! I love lots of mint leaves in it and it would be very much better with bunga kantan (torch ginger flower) added. Slurp, slurp.......mmmmm yummylah!
He he he, no actual assam laksa, instant one also jadi lah! I normally buy Maggi Assam Laksa.
Which brand and taste is your favourite?

Deep Fried Salmon with Sweet and Savoury Butter Ginger Recipe

I know the photo of my fried salmon dish above looks like fried banana or sweet potato fritters (goreng pisand or ubi keledek goreng). This is a very simple dish to prepare and you don't have to use many ingredients. You can deep fry the salmon or just fry them lightly using non stick wok. I prepared the sauce separately and then pour it on the pre fried salmon.

Salmon cut, 2 pcs
Ginger, 3"x1" or more, blended and made into paste
Sugar to taste
Light soya sauce (salty type), 5 tablespoons
Butter, 1 tablespoon (optional)
Vegetable oil or palm oil for deep frying

Heat up wok and put in the vegetable oil, Deep fry the salmon until it turn a little golden brown in colour. Take out the salmon and put aside. Pour away access oil in the wok and leave a little of it just enough to try the ginger. Pour in the ginger paste and saute until fragrant. Add a little sugar, butter and light soya sauce. Pour the sauce over the fried salmon. Serve while still hot.

Tuesday, May 24, 2011

Lunch with Da New Boss at Emperor Garden, Goldhill Club, Manjalara

I got invited for lunch with Da New Boss , (lady Boss) at Emperor Garden, Goldhill Club, Manjalara. This is the second round I ate in Emperor Garden and this time I 'cabut' (ran away) from the main VIP table so, I can freely take photos of the food to share with my blog readers.....he he he!

As usual for Chinese eight course meal, the first dish served is the Special Four Season Combination. Since this it is the first dish and all of us were very hungry; we ate really quickly. All I remembered was the four types of dishes tasted quite good! LOL!

Then came the Shark fin soup with crab meat. Had it with lots of Chinese black vinegar and green chillies!

Ahhh, this is my favourite, roasted piglet. I love the crispy skin and I usually eat it without the sauces so that I can taste the natural sweetness and spices in it!
Mmmmm, nice lah....

This is red snapper (jenahak) steamed with bean sauce. Fresh and tasty!

The next dish was Fried Sea Prawn with Salt and Pepper. Really crispy, can eat with the shell altogether.

Another of my favourite food, fish maw. This is Braised Mushroom with Fish Maw and Beancurd Stick. I like the beancurd stick and fish maw!

Everytime during eight course meal, whenever they serve the rice, I am already very full but then I still tried some of this Lotus Leaf Rice with Yam cubes. Quite tasty, actually!

Ahhhh, dessert time. Anything sweet and cold for me anytime! LOL! The menu written as Sweetened Chilled Rambutans with Longan. Aiikkkk, how come got Sea Coconut inside also? Ate all of it! Nice after a hearthy meal!

Another dessert, named Special Twin Varieties Dessert.

Address : Emperor Garden at Goldhill Club
                No.18, Jalan 7A/62A,
 Bandar Manjalara,
52200 KL.

Tel: 03-6277 3355
Fax: 03-6277 3073

Operation Hours:
11.00am to 2.30pm
6.00pm to 10.30pm

Map to Emperor Garden, Goldhill Club Manjalara, Kepong. (& Humming Bird Fun Pub)

It's Durian Ice Lollies Time!

The last few weeks weather have been very hot, so it's time to make some cool and nice ice lollies (ice pop)!
My little toddler happily slurping the durian ice lollies.....

How to make Durian Ice Lollies.....

Durian Fruits, 2 pcs
Brown Sugar, to taste
Water, enough to fill the ice lollies mould

Peel and remove the durian flesh from the seed.  Put the flesh in a blender and add some water. Blend for a short while. Add brown sugar. Blend again until the sugar dissolves. Sieve the mixture to remove strands of durian fibre. Pour the durian lollies mixture into the ice lollies mould. Put the ice lollies stick into the mould. and pop the whole thing in the freezer for around 2 hours. Enjoy your cool durian ice lollies!

Monday, May 23, 2011

Supper at Restoran Siong Pin, SS3 (Jawa Mee Goreng, Chee Yoke Fun)

It was supper time and I wanted to have my favourite, Mee Jawa goreng at Siong Pin Restaurant , SS3. This is the place I would normally go for my afternoon tong sui. The Mee Jawa Goreng (Jawa Fried Noodles) here is very tasty and fried to perfection. It tastes delicious with a little squeeze of calamansi lime juice....mmmmmm,...

 But my little toddler wanted to have Chicken rice. Aiyo, where to find chicken rice at supper time? Anyway, I noticed that the duck rice stall is still open. I ordered the duck rice and it came with a braised duck wing. Maybe the owner want to go home 'liao' so gave the wing to me. This plate of duck rice cost me RM6 which I think is a little pricey!
 My daughter wanted the Chee Yoke Fun (Kueh Teow Noodle soup with minced pork) which tastes quite good. I tried a little of it with the deep fried pork lard....mmmmm, tasty! he he he!

Address : Address: Siong Pin Restaurant 30, Jln SS3/31, 47300, Petaling Jaya, Selangor , Malaysia Operation Hours: Tong Sui 2.30pm to 8pm Western Food 4pm to 12 midnight \

Google map Latitude 3° 5'39.91"N Longitude 101°36'40.60"E

Jln SS3/31, Petaling Jaya Map

Young Cashew Nut (Daun Janggus Muda) Leaves - A Tasty Ulam (Salad)

The cashew nut' leaves (daun janggus muda) above sure look like some kind of bettle. Young cashew nut leaves have very nice sweet aroma and are really tasty if made into ulam (Asian salad). You can eat them raw with sambal belacan or a more extreme way, with Otak Udang (Prawn paste, Har Ko, Heh Ko).
I used to pluck these leaves from the plant near my neighbour's house when I was a kid. Then, I would happily bring them home and after a quick wash, ate them raw with rice. However, the resin from the plant can stain your hands black, so better use a glove when you are plucking these leaves.

Saturday, May 21, 2011

Lunch at Ho Ho Steamboat Restaurant Manjalara (Hawker food available for Breakfast and Lunch only)

My buddy brought me for a wantan mee (egg noodles) lunch at Ho Ho Steamboat Restaurant Manjalara which is located not far away from the LDP highway and Desa Park City. There was a good lunch crowd when we arrived at the restaurant.
The hawker stalls here operate for breakfast and lunch, meanwhile the steamboat is only available at night.

I opt for normal wantan mee noodles, while my buddy had the flat ones. The wantan mee sauce is rather mild but taste quite good. I love the char siew (bbq pork belly) which  roasted to perfection. Overall the wantan mee is quite tasty.
The wantan mee cost RM4 per plate.

Ho Ho Steamboat Menjalara Branch (Next to UOB Branch)
Address : No. 86, Jalan Medan Putra 3, Medan Putra Business Centre, Bandar Menjalara, 52200 Kuala Lumpur, Malaysia. Telephone : +6 012-2911699 +6 012-6211338

Map to Ho Ho Steamboat, Manjalara Kepong, KL

Friday, May 20, 2011

Discovery of Habitable Rocky Alien Planet Gliese 581d and Prediction of 21 May Doomsday

I read in delight this morning that scientist might have discovered a habitable planet, Gliese 581d which is 20 light years away. Considering that 1 light year is the distance that light travel in one year and the speed of light is 299 792 458 m/s. Therefore 1 light year is about 10 trillion kilometers (1016 metres). 20 light years is really very very very far away! The spaceship carrying humans to this destination would take a long long time before reaching planet Gliese. Unless we can travel through space time tunnel or 'wormholes'  which can shorten the journey, it is rather impossible to reach this planet. LOL!

Then another headline news reported that a religious group in USA predicted that tomorrow, Sat 21 May 2011 will be doomsday! They claimed that a major earthquake would hit and destroy earth and mankind.


Well, doomsday or just normal day; tomorrow, I am going to Kepong Baru Wet market to enjoy my usual dim sum breakfast and weekend marketing rounds.....LOL! Oppps, maybe not dim sum, takut (scared) of rubbish pork! ha ha ha!

Thursday, May 19, 2011

A Foodie's Son Goes to School!

My son getting ready to go to school.......

Hey, where is your bag? Mmmmmm, let's see what is inside his lunch box........

Wah, bring so much food and water! Picnic or go to school leh?

Tender Roast Turkey Leg (Drumstick) with Hickory Barbecue Sauce

I don't really fancy turkey legs (drumsticks) because the meat is tough and it takes some time for the marinade to penetrate into it. However this time, instead of roasting it straight away, I pop it into a pressure cooker first for 30 minutes so that the meat would be tender. Then I roasted the turkey in my oven for just 20 minutes. LOL! This is a shortcut way to cook turkey leg! ha ha ha!

Turkey leg (drumstick), 1 pc
Thyme, 1 teaspoon (dried)
Oregano, 1 teaspoon (dried)
Lemon juice from 1 lemon
Brown sugar, 2 tablespoons
Salt to taste
Paprika, 1 teaspoon
Pepper, to taste
Hickory Barbecue sauce to glazing

Marinade the turkey leg (preferbably overnight) with thyme, oregano, lemon juice, brown sugar, salt, paprika and pepper. Put the turkey leg and marinade into a pressure cooker. Add a litter water. Close the pressure cooker lid tightly. Cook under high pressure for 30 minutes. Turn of the heat and slowly release the pressure by adjusting the pressure relief valve.
Put turkey into a baking tray and roast in preheated oven at 200 Deg C for 25 minutes. Take out the turkey and glaze it with hickory barbecue sauce. Put it back into the oven and roast for around 5 more minutes. Serve turkey with leftover sauce in the pressure cooker.

Wednesday, May 18, 2011

Gosh! Look at the amount of yellow dye they put on dried longan skin!

My hands were a bit wet when I touched some dried longan and I was shocked to see that my hands had turned yellow from the colouring they put on the skins! Then I soaked the dried longan in water. The soluble yellow dye made the water yellow. I changed the water for around 10 times and the water still turned yellow from the dye.
I wonder how much yellow dye they used to colour these dried longans? I hope is is food grade dye and nothing poisonous!
Gosh, these are some of the things they do to make food look attractive! We have to be careful of the food we consume nowadays!