Sunday, December 31, 2006

Happy New Year!!!

Happy New Year!!!

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Friday, December 29, 2006

Pork Intestines Noodles

After reading the *slurp slurp* post on Chee Chiong Fun from tonixe, I remember I have a few picture of my own ....a few that came up to a whole lot!

Chee Chiong Fun is flat rice noodles as Tonixe puts it, but direct translation from Cantonese to English is Pig Intestines noodles! I knows it sounds gross but its called that was because the Chee Chiong Fun looks like the pig's intestines in a way ;p But be assured that the noodles have no part of the pig in it.


Foo Chook Tim Chiong Chee Chiong Fun. Foo Chook is made from the top layer cooled layer of thick soya milk. The layer is dried and fried to become Foo Chook. The direct translation of Tim Chiong is sweet sauce. It's a think sweet sauce, either in red or brown in color. I bought this from the Yat Yeah Heng Steamboat coffee shop in SS4D. They sell the famous white chicken rice at that coffee shop in the morning.


Curry Chu Pei Chee Chiong Fun. This Chee Chiong Fun is topped with a curry sauce with deep fried pig skin. Looks weird, sound disgusting, but taste good! The skin is "pok pok" chrispy. It's chiewy chrispy... you just got to try it to. Best Curry Chu Pei Chee Chiong Fun I have tasted to far is in Mengelembu, Ipoh. I bought this from SS2 pasar pagi, the market beside SS2 Selera Malam.


Hong Kong style Chee Chiong Fun. The rice flour used in this Chee Chiong Fun is very diluted and is often only prepared when ordered. A layer of rice flour and water batter is poured on a steamer lined with "mut xi" cloth, a type of fine smooth cotton cloth. Marinated minced lean pork or prawns or a mixture of it will be place on top of the batter and steam until the rice flour batter is tough (but in fact still very very soft when eaten) enough to be remove from the cloth. The layer of flour will then be rolled up and then sliced. The Chee Chiong Fun will then be served in a mixture of oil and diluted soya sauce, and sometimes really good mixture if chili. I ate this at Taman Megah's Key Hiong Dim Sim restaurant.


This is a simple Ipoh Chee Chiong Fun. Plain Chee Chiong Fun mixed with soya sauce and Tim Chiong. I think I bought this from pasar malan... hehehe forgot la.


Penang style Chee Cheong Fun. Chee Cheong Fun with Har Kou (Prawn paste) and chile. I used to hate this but after eating this Har Kou Chee Cheong Fun at O&S, totally dig it man.

Actually, you can eat Chee Chion Fun with almost anything on the side. Even with Yong Tau Foo leftovers like fried Sui Kau (dumplings) and Foo Chook Yue Kuin (fried Foo Chook fish paste roll).


Oh... and before I forget, Pork Intestines Noodles taste really good with peanut butter too!

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Thursday, December 28, 2006

SS4C Pasar Malam

The SS4C pasar malam (night market) is not very well known by the PJ folks, a small one lane pasar malam that usually opens about 5 to 5.30pm and stalls starts to pack at 9.30pm. But, that's my most frequent pasar malan for these few reasons;


The asam laksa. Look our for this laksa van, or should I saw look for the 10 to 20 men queue even before the van arrives! The van is always parked at the side of the entrance of the pasar malam road. They open at the SS2 pasar malam too, located at the same road where you can find the public toilet.

You can opt to eat there too as they will have tables open. You just got to grab your numbered tag from the van and wait your turn. Remember to bring a cold drink and a pack of tissue paper if you are eating there. Can get real hot.


Remember the cheap, big and YUMMY curry puff I mention before? I was at the pasar malam at 6.15pm and it was all GONE! All sold out I tell ya. Unfair! =( The stall is just 2 stalls away from the laksa van.

They also sell many types of quih there. Malai Kou, Ang Ku quih, Fat Kou, Kai Dan Kou, and many many more. All also not bad.


This is my dad's favorite stall. The stall have been here as long as I can remember, over 20 years! Dad likes their fried chicken and fried chicken pancreas (Kai Kan). They aslo have other fried stuff like fish balls, fish cakes and other items fried and stuck on a stick. You can find two elderly couple (the other stall's parents) selling steamed and fried popia too.


Further up the road is the lok-lok van. Lok-lok see ham with satay sauce... yum yum!


This Fried Carrot Cake (queh kak) stall have been here for 20 over years too. I remember a man used to fry this, then sometimes his wife, daughter and son. Family business. I have been eating this fried queh kak for so long. Squared steamed carrot cake fried with garlic, thick and thin soya sauce, egg and beansprout.

You can find this in Singapore too but I had a food culture shock when I taste the Singapore version of fried carrot cake. They use sweet soya sauce instead of the salty ones. The sweetness gave me a surprise.


Right at the top of the road you will find the only coconut stall. My dad never fail to take away 2 whole coconut water every week for home. My dad take away so often until he doesn't have to say anything. When the stall owner sees him, he will automatically just pack up two coconuts for my dad. But if you are drink a lot like my dad, don't ask for sugar. You are going to get the diabetes if you do! Other than that, the coconut water helps to cool your body in hot weather.

There are many other food stalls at the pasar malan like the fruit rojak, air mata kuching, satay, fried noodles and rice, home made bak chang, home made kaya, "tai kau mean" and my all time favorite carrot bubble tea. I didn't have the guts to take pictures because people were looking at me hehehe. I got shy.. really shy.

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Tuesday, December 26, 2006

Tomato egg rice

Tomatoes again....

I am getting really bored by making bolognaise sauce with fresh tomatoes, so I decided to make something else. My grandma used to make egg rice for me and my siblings while she was baby sitting us when we were young. I made the tomato egg rice using her egg rice technique.

Highly recommended for lazy cooks. HEHEHE ;p


Cook your rice in a rice pot. When your rice is almost or just done, crack one or a few eggs into the rice. Mix the rice with your rice scoop until the eggs are mixed and cooked.

You can throw in your other ingredients if any. I dumped my tomatoes in. You can also add steamed baby corn, carrots, peas (in a pod) and if you are adventures enough, try putting fruits like banana, guavas or mangos.

Added soya sauce and pepper and mixed it again. Closed the cover and let it heat for 10 minutes. If you are using the old manual rice cooker, just press down the cook button to heat.

The rice is done and ready to serve after that. You can top it up with spring onions or parsley and a few drops of sesame oil.

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Sunday, December 24, 2006

Merry Christmas!


Merry Christmas! How I wish I was one of those 3 kids up there ;P I was KLCC the other day when they had Miss Santarina and Mr.HoHoHo up on stage giving out candies from her basket and his sack.

I was out of the office for the whole of last week so I didn't get to celebrate and join in with a few office Christmas events =( I usually give out a small something to my colleagues before Christmas to boost the mood too. I wanted to do the same this year and continue my tradition. So when my boss ask me to come in for a short meeting on Friday, the first thing that came to mind was "Christmas baking!". I baked up a few batch of muffins for this year's little something.


Orange cinnamon muffin. A simple plain muffin with a little deco to make it look prettier for the Christmas feel. I forgot to tell the guys that they could throw the cinnamon stick away. Some of them bit and swallow the whole thing!


Double chocolate peanut butter surprise. This was the bomb. I made double chocolate muffin and stuffed the muffin with creamy peanut butter in the middle until it burst the muffin. I then topped the muffin with chocolate frosting to hide the peanut butter surprise. I think my boss really like this a lot.


And I gave a little something extra to a few of my glutton makan-makan ex-colleagues.

Merry Christmas again!

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Saturday, December 23, 2006

Santini, KLCC

Disappointed again...

It's end of the year again. My boss suddenly asked me to organize a small dinner for my team to celebrate the year end and our good work. Initially the plan was to have dinner at Basil Leaf, but when I called to make reservation, I was told that they were booked for the night for another company's dinner.

After some ding dong here and there, we all decided to have dinner some where in walking distance of our office. So remembering some good reviews about Santini, I suggested we have dinner there.

I called them once, then went over to meet the manager to arrange my menu, then called them twice to fax me a confirmation, then have to walk over to push them for the menu and confirmation... then call them AGAINNNNN to fax the menu over. "Really good service"

During the dinner, service was also very bad. We were placed downstairs in doors right in front of the kitchen. Though the air condition was turned on, it was so hot and stuffy. They could have fit the 25 of us up stairs. Plenty of room upstairs.

I faxed them the orders in advanced so they could prepare in advanced and speed up the cooking but I was so disappointed that we had to wait for quite a while before our dinner start.

There was two choices of soup.


Mushroom Cappuccino. Wild assorted mushroom soup with cinnamon cream. This tasted really good. Very heavy fresh mushroom smell and the cinnamon cream tasted excellent with the soup. The whole soup is creamy and thick. Fills the stomach really fast.


Santini Minestrone. Vegetable soup served with Santini pesto. Let me quote one of my colleagues on this, "Taste really good, ...after I have added my own salt and pepper".

The chef suggested four choices of main dish for this dinner. I only had a change to take a picture of my own dish because I was too busy coordinating the whole dinner. *headache with the service* They missed out a few orders and I kind of have to supervise the whole serving the food action.


I ordered the depressing looking Mushrooms Ravoli alla Campangnola. Mushrooms Ravoli served with veal juice and truffle oil. The sauce was bland. The mushroom stuffing was mushroom? I just tasted some plain mushy thing. And the pasta was over cooked. My brother can cook better than this!

The rest of my colleagues had;
Spaghetti Gamberi e Pomodori. It's spaghetti cooked with tomato and some prawns. Looked ok, but tasted bland too.

Grilledliata de Baranzino. Grilled sea bass on potato ponpound and creamy basil sauce. This dish looked the prettiest when it was served. I stole a small but of fish to taste and didn't like it. The fishy smell was really strong, and I only had a small bit. Not enough herb smell/taste to cover the fishy smell.

Grilledliata de Manzo. Grilled beed tenderloin served with juline vegetables and rosemary sauce. I was told that this was cooked well done. The chef made a big mistake by not asking how done the meat should. Although the presentation of this dish was pretty, none of my colleagues enjoyed this.


Thank god the dinner ended with a good Santini Panna Cotta desert. The sweetness is just right and the pudding is wonderful. I could have 10 of these, and skipped the soup and main course.

Overall, the dinner was bad. Environment was hot and stuffy and in front of the kitchen window. All the heat is coming out from there and the doors were opened to let the cool air out. The service was very bad. There was a point where they did not want to serve us plain water. I mean come on man, we have ordered our drinks and the right restaurant always have water for their guest on the side.

After this bad experience and the previously bad food at KLCC's San Francisco Steak house, I will never ever plan another dinner/luncheon under the TT (Tai Thing) group of restaurants in KLCC anymore. Shrooms? Sushi Bar? No thanks.

Maybe the RM15++ set lunch is still ok. But RM60+++ for the bad service, environment and dinner? Never again.

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Thursday, December 21, 2006

Canned beans


When my mom saw the plate of baked beans, she said "Aiyor, that's not the way to cook the egg in the beans. You have to scramble the eggs separately first then only mix." Looks funny hor? But nope, I didn't cook the canned beans with eggs. It's minced meat.

There was only one egg left in the fridge, so definitely not enough for my family. We like the baked beans with more eggs. I didn't want to serve cold canned beans. I had to use the baked beans too because I opened the can before checking for eggs. Did some digging in the fridge and saw some minced meat. Just nice.

I marinated the minced meat for about 10 minutes with sugar, pepper and soya sauce. Heated a pan with oil and fried garlic. When fragrant I cooked the minced meat and then pour in the can on baked beans.

Viola!

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Monday, December 18, 2006

California Express

It's crazy to going grocery shopping at different supermarkets in a day. I started at Giant but couldn't find what I wanted. I pop by Tesco and still can't find the product I wanted. Thank god Jaya Jusco was near by (and I found what I wanted) and I didn't have to go to Cold Storage.

I was so hungry after all the running around so I thought I pop by the food area opposite Jaya Jusco supermarket at 1 Utama Old Wing Ground floor. I walked pass California Express to look at the menu. The guy manning the stall was friendly so I decided to have my dinner there.


menu


The 2 chef's were really busy preparing the dishes but preparing who's orders?


No one was at the seated at the counter except me. Later I found out that there were 6 orders to other tables/counters at the food section. The other customers were eating some other side dishes from the other stalls too. When I started eating, I soon understand why no one wanted to sit at the counter. It was a little difficult to have a meal there because the table top was too thick. My knees hit the table, I couldn't put my legs below the table. Got to sip slanting to have my meal. Boo boo on the ergonomics.


I ordered something something fettuccini. It's fettuccini with white sauce, Parmasean, mushrooms, ham and spring onions. Very nice very nice! The sauce was just right and I didn't feel bloated after eating it. The ham used was superb! It's not the normal sandwich ham, really good. Taste better then bacon! The spring onions are added and mixed just before serving. The heat from the pasta heats the spring onions and gave this really nice springy feeling to it.

A family came to eat later on and saw how the other dishes looked like. Their fish and chips don't look that good. A little dry. Then again I won't know. I'll definitely be there to eat again.

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Friday, December 15, 2006

Tuna with italian sauce NOT

You know la, sometimes I just feel really lazy and would not want to cook. So that's the time where I will resort to the food cupboard to dig up the canned food. I recently found a TC Boy Italian sauce canned tuna that my dad bought sometime ago. Since I have some homemade buns left, I decided to give it a try.

Italian sauce tuna. Yum yum. I was expecting some simple oiled tuna with herbs. But I was sooooo wrong. I think I just ate tuna with tomato sauce. EEK! If I wanted that, I would have just picked tomato sardine in a can. Taste even better.



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Wednesday, December 13, 2006

Korean instant noodles

After not eating instant noodles for a few months, I finally dug into my instant Korean Kim Chi noodles today.


This is one of my favoriut Korean noodle brands. The first time I ate them I was like "WOWWWW really nice and spicy and sour and I just love the noodles!". I really like instant noodles which are still a little chewy when cooked. The normal Cintan instant noodles tend to be a little dry on the inside. Overcooked Maggie Mee gets all soft, even the "just right" cooked Maggie Mee just taste so so. IndoMee taste like Cintan mee, but just wee bit better. There are so many more brands of instant noodles these...ohh Mamee also. Totally hate it. There's a few Thailand instant noodles that tastes ok...Zau Zau or something... Maggie mee in a cup tom yam flavor is nice. The rest... just not delicious or yucky enough to remember.

There are a few China brand instant noodles sold in Iseitan which are nice too. The noodles are something like Wan Tan Mee. Thin yellow fragrant noodles that taste really good with the sweet and light soups it comes with.


But, I still like this =)

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Tuesday, December 12, 2006

DOUBLE EGG YOKE

It's my birthday today! Wee!

So sad but I had to cook my own dinner today. But lucky lucky! I made tomato egg rice and guess what I got?


DOUBLE EGG YOKE in all 3 eggs I cracked! The other pair of egg yokes went into my rice first.

Does this means good luck??

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Sunday, December 10, 2006

My first BBQ party

I had my first self organized BBQ party yesterday. Overall turn out was good. And the food? I'll say good as well! I didn't manage to take much pictures of the food as I was busy entertaining my guest so here's just a few pictures.


I made these Chocolate Bombs and it was a big hit during the party! Thank god my house did not blow up ;P Very simple desert you can make a few days in advanced for any party. I mixed and crushed a bunch of crunchy stuff like fiber cornflakes (plain one crumbles too easily), diced nuts, crushed biscuits and dried fruits together in a bowl. Melted unsweetened cooking chocolate with icing sugar, rum and cinnamon powder. Mixed the crunchy stuff in and started shaping chocolate balls. I let it cool for about an hour and kept it in a container.

I made three types of cupcakes too. Orange, banana and chocolate cupcakes. I wanted to decorate it with some icing but I didn't have time. Thank god I didn't because everyone was too full and many of my cupcakes left untouched. If I had icing on them, I could keep them for too long.


Macaroni with creamy pesto. I fried fragrant shallots and garlic and added cream, milk and a little water into the pesto to come out with the creamy sauce. The pasta turned out delicious when warm but as soon as the pasta was cold, well, it didn't really bring 100% of the yummyness out. The cream soaked in to the pasta making it moist. Got to add a little more salt to it because the salty taste was gone when the pasta chilled. But then, I don't think I'll be cooking this for a large crowd anymore. The dish taste good when it's warm.


My Man! manicotti! It turn out quite ok for my first trial of this dish. I couldn't find the manicotti (that's the pasta) to I substitute it with Penne instead. It took way too long to tube my cheese filling into the pasta so I cheated. Some were tube some were not. No consistency so my reviews on the dish wasn't consistent too hehe. My first batch was better as it has more cheese in them. I didn't have time for tubing so my cheese was outside the pasta when baked.

I had three types of cheese in my filling. Parmesan, salted cheddar (because I couldn't find ricotta) and mozzarella. Shredded all the cheese, added pepper and a couple of eggs just to come up with a cheese paste. I layered the bottom of the pan with home cooked tomato sauce, then lay my pasta, then a layer of mozzarella and a another later of pasta. Topped it up with tomato sauce with some prawns and squid. I baked at 180c for 20 minutes, then covered the top with shredded mozzarella and baked for another 15 minutes until the cheese melted and brown a little.


My standard bolognaise. Not my best sauce. Made a new mistakes for the sauce. Added too much meat until it killed my oregano fragrant. I added more oregano to bring back the aroma but too much ended up killing my sauce. When I reboiled, it started give out the bitter taste and make my red sauce to turn brown. Not many notice the bitterness but my mom and bro noticed it. So.. boo boo to the sauce.

My salad was the biggest hint. I didn't even have a change to take a picture of it! In the past my apple salad was always a hint, this time I decided to give it a little coleslaw feeling to it. I chopped the purple in colour cabbage thing (not sure what you call it), had some strips of carrots and diced some green apples (remember to soak it in salt water first if not the apples will brown). Sounds like a normal salad? Well, the key is the mayonnaise you use. If your mayonnaise is too sour, add some sugar and lemon juice. Lemon is sour too but somehow it helps bring down the sourness of mayonnaise. Try using creamier, smooth and less sour mayonnaise for this salad. Toast the salad and cover the top with the Mamee shack food.

If you have no idea what a Mamee snack is, you can substitute it with instant Nisin noodles. Bake them until golden brown on both sides with some salt and crack them all over your salad. Make sure you don't crack them too fine as it will soften too fast.

I made smashed potato too much I don't how well that went. No comments then the smashed potatoes so I guess it was just so so. I smashed boiled potatoes and then added thick cream of mushrooms sauce to it.

And once again, my all time 1# garlic bread was good good good. Especially with pesto this time!


My marinated lamb and pork received many complements too. My aunty who doesn't take lamb even ate a few pieces and said she really enjoyed it. My parents loved them too. Many friends who were too lazy to hit the BBQ pits 'ordered' lamb, lamb and lamb. I marinated the lamb with white pepper powder, ground black pepper, dried rosemary leafs and rosemary powder, some salt and drizzles of olive oil.

Made my own mint sauce to go with the lamb too. Fresh mint leafs chopped and mixed into sugar water and vinegar. Add some rosemary powder to give it more smell and fix the taste a little.

I marinated pork chops too. I personally like the pork a lot! Some dried thyme and sage, white pepper, salt and olive oil. My pork chops didn't hint the pits that much though. The meat took really long to defrost, less than a dozen pieces were cooked.

My chickens didn't do too well though. I marinated a garlic chicken and black pepper chicken as contingency plan, in case my guest didn't like the herb style marination. The chickens came out too tough and tasteless. Later I noticed that I took out the wrong bag of chicken. They were tasteless because they were not marinated.


I bought prawns and squid to BBQ as well. I was thinking that I could stuff pesto and mozzarella into the squid's body and BBQ then. In the end, the shell fishs were only BBQ because I forgot all about the prawns and squid in the ice box. I didn't get to try the clams but some said it was ok, sweet and juicy. The 'see ham' was ok. Just too bad I didn't have any sauce to go with it.

Took me a few days to prepare and a whole day to cook all this food. My dad asked me how I felt and asked if would so this again. Definitely! But not so soon hehehe. I think I would prefer to spend more time cooking up something hot on the plate just for my family and close friend the next round.

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Friday, December 08, 2006

Portuguese Egg Tart

Lucky lucky! I guessed it right!

I can make them myself cos Bee Yin of Rasa Malaysia posted her recipe too! Weee! Don't they look soooo handsome?!



I was craving for them so I bought some from King's Confectionary. I'm not a big fan of egg tarts since young but when King's Confectionary made the Portugies egg tart famous in the Klang Valley, I have been crazy over them.


Droollssss~

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Thursday, December 07, 2006

Woh Tip

I started eating and loving Woh Tip at restaurants. They always seem more juicy and sweet in the inside but crispy and dry one the outside. I tried coffee shop stalls and pasar malam stalls that sells them, they always turn out yucky. Soggy and burnt on the outside and dry on the inside.

I learnt the trick to making Woh Tip the restaurant style when I visited my relative in Singapore. She works at a cafe selling only Woh Tip. Here's some tips that she say I should follow if I want my Woh Tip to turn out delicious.

1# The stuffing should not contain too much meat. A right portion of meat and vegetable should be used.
2# Use Chinese soya sauce instead of salt.
3# Mix a small portion of water chestnuts in the stuffing.
4# Add a little water in the meat stuffing mix and freeze before use. This gives the juice as the water melts when the Woh Tip is cooks.
5# Add an egg yoke to the flour mixture.
6# Liquid should be in the middle and flour surrounding the mixture. Mix in the flour slowly in a circular motion.
7# When adding the stuffing, make sure the dough is roll out just thick enough to wrap.
8# Spoon the meat stuffing in to the dough and wrap immediately. Do not leave any holes.
9# When frying, make sure pan is heated then add oil. When oil is hot then fry Woh Tip. Cover the pan for while to give a frying and steaming effect to make the Woh Tip cook faster. Flip to fry the other side of the Woh Tip until golden brow.


This Woh Tip don't look good because ...heheh these are left overs. Had to reheat.

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Monday, December 04, 2006

Mushroom Carrot Pancake

Another batch of pancakes... this time with a different sauce!


Mushroom carrot pancake with mushroom sauce! I didn't have pancake mix so I just threw in the few ingredients below to come up with the batter. I didn't really keep track of how much of what, but I remember mixing flour and milk first, then beating in the egg and baking soda. I added more egg when the batter was too thick. Beat until foamy! Then continue with the process of flipping the pancake and all.

For the sauce, I used

- 1 1/5 milk
- slices of button mushroom
- 1/2 cup of syrup

I simmer the milk with syrup until thicken and threw in the mushrooms. I think 1 to 2 teaspoon of cream would make the sauce smoother.

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Saturday, December 02, 2006

Pesto and lamb

I did some test cooking the other day, my sis and dad became guinea pigs. Hehe. But they did not complain, and no , they did not get the diarrhea ;P They even loved the pesto I made. I was really happy with the results because it was my first time making pesto.


Pesto can be eaten with bread, crackers, pasta... and plays a part in many Italian dishes. Pesto's main ingredient is pine nuts and basil, blended together to form a green paste. I ate my pesto with garlic spread. I toasted garlic bread and spread a layer (too thick actually, I was greedy ahahaha) pesto. Yummylicous!!!

Ingredients:
- 3 cups basil leafs
- 1 1/2 cup of pine nuts
- 1 cup olive oil
- 3/4 cup grated parmesan cheese
- 6 cloves of garlic
- pinch of salt

Note: You can replace the pine nuts with almonds and parmesan with cheddar but your pesto will end up more rough.

Method:
1. Smash the garlic and remove the skin. With the flat of the butcher knife, smash or rub in the salt to the garlic. Leave a side.
2. In a food processor, blend basil and pine nuts together. Add the garlic and blend. 3. Pour in olive oil bit by bit to help smoothen the blending process. Continue to blend until the paste is smooth.
4. Add in the cheese and continue to blend until smooth.

You can make this in bulk and then freeze until you want to eat the pesto. Many reviews recommended to freeze them in ice cubes form to it will be easier to defrost them and to eat them bit by bit.


I bought lamb and marinated it myself. Since I was testing everything Italian, I marinated it herbs and spice instead of the typical black pepper and pre packed BBQ lamb power.

Ingredients:
- 4 lamb chops
- 4 cloves of garlic
- a pinch of salt
- 4 tbsp rosemary powder and
- 2 tbsp dried rosemary
- 1 tbsp ground black pepper
- a drizzle of olive oil

Method:
1. Smash garlic and remove skin. With the flat of the butcher knife, smash or rub in the salt to the garlic.
2. Mix all of the ingredients together and let to marinate for at least 2 hours. Do not remove the fat from the lamb. The fat will give the meat fragrant while cooking and gives it oil.
3. In a heated pan, place lamb and cook.


Starters, main course, the desert was missing. I had some banana around so I figure I would try to make the banana foster I saw on Ctrl-Alt-Chicken. I added only one tablespoon of rum only because I didn't want to flame my banana foster. I didn’t add the banana liqueur too because I didn't have any in the house. Tasted ok. My dad loved it.... then again when I think of it... he loves everything with banana.

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Wednesday, November 29, 2006

trolley full of junk food

My food trolley full of junk food and snacks have been my companion for the pass 6 weeks of working (my stomach off) like a crazy computer scientist. I didn't have time for proper meals and sleep =( I'll be working every few hours in the wee mornings and then every few hours here and there. But all is back to normal now, but still a little busy settling back down to my normal non-vampire working hours.

I put on weight again lo... with all this junk food, who won't?!



I have my crunchy Roti Kok (double baked bread) on the right. The long fragrant butter bread stick is really nice when dipped into warm coffee or tea. On the top is the "cake kok" or double baked butter pound cake. The brown bigger piece is is the chocolate wafer biscuit. The outer layer is a thick, crunchy and course layer of baked flour. On the inside, a chocolate flavored wafer biscuit with cream. Slurpppp.

Not forgetting my double chocolate chipsmore! and almond raisin cookie!

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Monday, November 27, 2006

Christmas fruit cake

HOHOHO Merry Christmas! LOL.. well not yet but it's almost time to bake that Christmas cake.


My cakes don't look pretty this year because I rushed baking the cakes. I didn't have time to decorate for the first batch of cakes and just kasi hentam for the next batch. I have to bake a few batch and age for at least a week. Mom wants to give them away during my uncle's wedding this weekend.

I'm only going to see my cakes for a week!

I don't really agree with my mom actually. My cakes are not old enough. Sure not nice one... my relatives won't enjoy it one la :~(


But anyway I have no choice. So bake some Christmas fruit muffins and age them lo. The muffins are smaller so easier for the Rum to soak in.

Ingredients:
350g butter, in room temperature
250g fine brown sugar
350g flour, shifted
1 1/2 tsp Cinnamon power
1/2 nutmeg powder
1 tsp baking power
7 eggs

Ingredients A:
120g flour
1150g mix fruit, pre soaked in Rum

Method:
1. Shift flour, Cinnamon and baking powder together. Add nutmeg.
2. Beat butter and sugar until fluffy.
3. Beat in egg one by one. When all eggs are added, beat in high speed for about 20 seconds.
4. Bear in flour bit by bit, scraping down the edges after every addition. Leave aside
5. With your hands, mix A. Make sure the flour covers the surface of all the fruits. Add more flour if needed.
6. Fold in fruits into flour mixture.
7. Scoop flour mixture into disposable aluminum trays. Decorate the top with fruits and nuts.
8. Bake for 20 minutes at 180C, then 55 minutes at 160C. Let to cool before refrigerating.

Aging the cake
1. Very 2 days, remove the cake from the fridge and brush with Rum. Let to soak for 15 minutes.
2. Bake for 10 minutes at 180C in a preheated oven. Let to cool before refrigerating.
3. Continue to age for 4 to 8 weeks.
4. To serve, slice in cake about 3/4 cm thick. Nice eaten cold or warm (heat with microwave in medium heat)

Remember, this recipe works only if you plan to age the cake. The cake will look dry and compact when initially baked. But you will need that texture. When the Rum soaks in, it will moisten the cake. The compact cake will not let the cake crumble when you slice it later. If you are just planning to bake a normal fruit cake, use less flour, butter and add baking soda.

Also see soaking fruits.

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Sunday, November 26, 2006

Busy busy busy

Sorry about the lack of food entries lately. Really busyyy...





At least still related to food a bit? hehehe

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Thursday, November 23, 2006

Zuup cafe

I was hanging around 1 Utama when Zuup Cafe pop in front of me ;P I remember there were many good reviews about this place, one which was done by Babe_kl. Since I had nothing to do, I decided to have something there.


Zuup Cafe

I was suppressed surprised when I was seated in an inner room! Really nice and I really didn't think this room existed if I was not brought inside.




This is actually that smaller more private room from the outside. Really nice place to have private dinners. The room can fit about a dozen people comfortably.

I want to order the soups but I was kind of full that time. Plus… I was really tempted to try their cakes. I was drooling when I saw the display out front.


I ordered an Italian Cheery something… Italian Cheery Delight.. or rainbow… I forgot what it is called but sounds wonderful hehehe. Taste was ok. It wasn’t too sweet like the rest of the cakes, and there were 2 big cherries in my slice of cake. The deco was plus plus too.

And before I forget, service at Zuup Café is a PLUS PLUS too!!! Very good service!


To go with the cake, I ordered a Caramel Latte. One word, WONDERFUL! Best latte ever! Very smooth. The mixture of coffee, caramel and milk is just at the right portion.

I will definitely go back to Zuup for any other occasions. The small room is really great for small private birthday dinner actually. Just you can a dozen of your good friends having a good dinner. Nice… don’t you think?

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