Pandan in the Chicken Butt Recipe (“Opps Sorry for my Language, I should have used “Rear Opening”)

It will take some time to roast a whole chicken but since I was rushing to cook for my kids I side tracked a little from my initial plan for this recipe. I was supposed to wrap the chicken with the pandan leaves (screw pines) but find it a little tedious so I just stick them into the chicken rear opening! It was a blessing in disguised, the chicken turns out nice and the skin was very flavourful with a slight tinge of pandan aroma.
Ingredients
Chicken, 1 whole (around 1.8 kg)
Salt to taste (ok to use a little more for a whole chicken)
Honey, 3 table spoons
Soya Sauce, 3 table spoons
Turmeric, 1 teaspoon
A dash of pepper
Pandan leaves (screw pines), 5 leaves

Rub the soya sauce, salt, pepper and turmeric mixture on the chicken skin and also the interior cavity. Put the pandan leaves in the posterior cavity. Roast the chicken in preheated oven at 180 Dec C for one hour. Take a look at the chicken in the oven from time to time to make sure that the skin is not burned. Rotisserie roasting would be ideal. Glaze the chicken with honey after about 45 minutes in the oven and continue roasting for around 10 to 20 minutes.

Cheese Egg Tart Recipe

Instead of making the usual egg filling like ordinary egg tart, I added in some cream cheese to see how the taste turns out to be. I made a mistake of adding biscuits crumbs on top of the pastry. I thought that by pressing the crumbs into the soft pastry should hold them in place but when I pour in the fillings all the crumbs floated on to the surface. Therefore the surface of the Cheese Egg Tart was not smooth. However the cream crackers biscuits that I added gave the Cheese Egg Tart additional crunchy flavour. Check this recipe out!

Pie Pastry
Flour, 4cups
Butter, 150gms
Salt to taste
Castor Sugar to taste (around ¼ cup) Iced cold water
Vanilla Essence, 1 teaspoon
Baking powder, 1 teaspoon

Fillings (All mixed together)
Cream Cheese, 100gms
Sugar ½ cup
Fresh milk, ½ cup 3 eggs
Vanilla essence, 1 teaspoon

Mix flour and butter until they form a granule like mixture. Add a little salt, sugar, baking powder and vanilla essence. Slowly pour in the iced cold water and mix well. Put the pie pastry in the fridge for half and hour. Flatten the pastry and put into a pie pan. Bake for around 15 to 20 minute in a preheated oven at 180 Deg C. Take out the baked pie pastry and let it cool down a little. Pour in the fillings and bake the pie in oven at 180 Dec C for 20 minutes.

Harry Potter latest Broom Model Super Lidi 2000 Series!

I remember when I was a kid, the lidi (stick) from coconut fronds are used to hold the satay(skewered bbq meat) meat. Nowadays, everyone uses bamboo stick imported from China as a replacement for the lidi..

These nice satay that I ate at Matahari Kopitiam recently used bamboo sticks!

The lidi broom is very useful for sweeping on uneven surfaces and it was a cheap alternative to plastic types of broom. I was looking for a lidi broom for my garden and came across this modern type of lidi broom in a hypermarket. It came with a colourful plastic handle which hold all the coconut frond sticks together. In the olden days, they were held together by a rotan (cane) ring. We have to tap the top part of the lidi broom on the ground a few times to put all of them in place again to continue using it. Ahhhh, Harry Potter would be glad to have this Super Lidi 2000 series to fly around for a game of Quidditch. A great Malaysian made broom for catching the Golden Snitch Ball!......ha ha ha!

Super Lidi with Green Plastic Handle!

Sisters Char Kueh Teow (Fried Flat Rice Vermicelli), USJ 16/2G Subang Jaya, Selangor

A friend of mine told me about this 10 months old restaurant. It is not related to the famous Penang sisters char kueh teow but the lady boss, Mrs Cheng told me that she is from Penang. Before venturing into this restaurant business, she was actually running a minimarket in the same location. She decided to call it quit when low price SpeedMart open just a few shoplots away. I went to Subang Jaya to meet up with a client last week and I decided to look for this restaurant. I was not very sure of the actual location because my friend just gave me a rough direction to the place. After a few turns around the housing area, I found Sisters Char Kueh Teow coffee shop (kopitiam). It is located next to Ah Pek Kopitiam. I went in the restaurant and immediately ordered a plate of char kueh teow (RM4.00) with a glass of kopi peng (iced coffee with milk, RM1.50). The char kueh teow is a little bit more of a cross between Penang style and KL wet type. It tastes quite good, actually! The wok hei (hot wok fire smell) gave it an extra flavour. This restaurant also serves Penang Curry Mee, Chee Cheong Fun, Kueh Teow soup, Yong Tau Foo, wantan mee, fried rice and Penang Style Hokkian Char.

Address Sisters Char Kueh Teow 11, USJ16/2G, Subang Jaya, Selangor Map to Sisters Char Kueh Teow Coffee Shop (Kopitiam)

Cum on the Drink List?

I was having my meal in a coffee shop during tea time when I noticed this drink price list on the board above the cashier counter. I wanted to laugh out loudly but then on second thought I better not because the people around me might think that I am crazy! Well, they have written Cham as Cum. Cham a drink mixture, consisting of coffee and tea with milk. Who want cum? Takeaway (bungkus) and iced (Ais) cum available! RM1.70 only! Ha ha ha!

Post Number Four Hundred and One – Thank You For Your Support!

I have been blogging for around one year and four months. This is my post number four hundred and one. Apart from being able to share my experience in cooking, eating out, jokes and many more things, I have made lots of nice Cyber friends. I would like to sincerely thank you all for your support! This is a list of my favourite posts. 1) Recipes Penang Curry Mee Recipe, Penang Hokkien Mee Recipe 2) Jokes My American Friend Got Chased Out From A Restaurant

3) Dessert Thab Thim Krab

4) Remedy Natural Cure For Cough Using Betel Nut (Pinang) 5) Restaurant Chaw Choon Dim Sum 6) Hawker Food Good Hokkien Mee in Bdr Sri Damansara 7) Family Outing Haruan Hunting and Siput Digging 8) Travel Memories from Korea 9) Festival Kow Ong Yah (Nine Emperor Gods)

10) Animals Papaya Bird. This one is also Cleffairy’s favourite. She always think of this post and laugh!

11) Ghost Story Real Ghost Story

12) Childhood Memories Preparing My Daughter for RLC Champs Concert

Cheers and have a nice day ahead!

Keropok (Prawn Cracker) from Perniagaan Ikan Masin Lock Siew Moy, Kuala Selangor

The keropok on the left is raw and the one of the left after frying. A plate full of tasty keropok! My brother in law gave me a packet of raw keropok (prawn cracker) that he bought from one of his trip to Kuala Selangor area. My first reaction was it looks quite expensive for RM18 per packet. However my perception changed when after I fried them. Boy, they sure can expand! The raw keropok expanded more than 6 times when I deep fried them in hot vegetable oil. They were very crispy and tasted quite good. So, I guess paying RM18 for this packet of raw keropok is ok! After frying around 8 pieces, my large metal plate was already full. I still have two third of a packet left in my fridge. I might want to check out this place on my next visit to Kuala Selangor. This is the address I took from the plastic package. Address: Perniagaan Ikan Masin Lock Siew Moy (Lock Siew Moy Salted Fish Enterprise) Pakar Dalam Perniagaan Hasil Laut, Ikan Masin, Udang Kering......(Expert in Dried Seafood, salted fish, dried prawns) No. 100 Pasir Penambang, 45000, Kuala Selangor, Selangor Tel : 03 32892119, 019 3395680, 012 6692639 Related Post on Keropok 1) http://peteformation.blogspot.com/2009/07/keropok-ikan-parang-kedai-hasan-fish.html

The Making of Telur Bungkus, Opps Sudah Jadi Telur Gulung! (Egg Omelet Malay Style) – Recipe

Telur Bungkus (egg omelet) is one of the popular dishes that you can find in Malay stalls. I like to order both egg omelet and tomyam soup to eat with steamed rice. Both these dishes make a good combination for a satisfying meal. I have some leftovers roast beef in my fridge so I thought it would be good idea to turn it into telur bungkus. I made too much fillings and my telur bungkus ended up as eggroll (telur gulung). LOL!

Ingredients
Beef or Chicken, 100gms, minced
Onions, 1pc, chopped finely
Tomato sauce, 3 table spoons (use chilly sauce if you want the dish to be spicy)
Frozen carrot, corn and green beans mix, ½ cup
Eggs, 3 pcs to wrap the fillings

Heat up wok and add a little vegetable oil. Sautéed onions until fragrant and then add in the beef or chicken. Fry until the meat caramelizes a little. Pour in the tomato sauce and frozen vegetable mix. Add a little salt to taste. Put the fillings aside. Use a non-stick wok to fry the eggs to wrap the fillings. Make the fried egg diameter as big as possible so that it will be easier to wrap the fillings. Pour the filling onto the fried eggs and wrap it up into a square shape. Opps, too much fillings, so I made telur gulung (eggroll) instead! ha ha ha!