Monday, October 30, 2006

Potatoes with herbs

There are many times when I can find potatoes in my kitchen growing the "eye", roots and leafs. My mom don't usually cook potato dishes often so they usually will end up in a pot of water to boil ABC soup (a type of vegetable soup). I decided to cook those alive potatoes when I found some growing the other day.

I wanted to make smashed potatoes a first, but found it so boring. No mood for plain ol' smash potatoes. Then I thought of fried vinegar potato chips, but then I can't find vinegar. So then maybe I could make hash browns? But I didn't know how and was to lazy to Google the recipe. I ended up making something new, at least for myself. Potatoes with herbs.

- diced potatoes
- chopped garlic
- chopped shallots
- grounded black pepper,
- dried parsley
- basil
- dried thyme
- salt
- oil

1. Heat pan with olive oil. Add garlic and shallots. Fry until fragrant.
2. Add diced potatoes an stir about 1 minute.
3. Add salt, parsley, thyme and black pepper and continue to fry the potatoes until golden brown.
4. Taste, add more salt to bring out the herb flavour.
5. When the potatoes are cooked and golden brown, turn off the heat and tear a handful of basil into the pan. Stir and let the heat cook the leafs.

RSS me at :
Email me at or
Drop me a message here =)

Sunday, October 29, 2006

Yong Tau Foo, O&S coffeeshop, Paramount garden

O&S coffee shop is located beside the Caltax petrol station in Taman Paramount. A corner coffee shop that is always hustle and bustling with customers, and good food on the tables.

Kat chai chuin mui (lime juice with preserved plum), my drink when I’m at O&S.

My family will never fail to order the yong tau foo when we eat at O&S. Sometimes we need to be very patient as we will sometimes spend almost 45 minutes just to get a place to sit and line up for our yong tau foo. All I can say is that go before 11am. Anything later than that is war.

Yong Tau Foo here is the best! Can beat any Ampang anytime.

The tofu used for the yong tau foo is very smooth. They also have fired yong tofu, yong tofu pok and yong seafood tofu. Before I continue, "yong" means "stuffed", so yong tofu means stuffed tofu.

The stuffing varies from stalls to stalls. The stuffing is very important as 80% of the dish is judge on how good the stuffing is. If you are making our own yong tofu, you can try a mixture of fresh fish paste, minced meat, salted fish, turnip and shallots.

They deep fried sui kau, deep fried foo choke quin with fish paste, eggplant with fish paste are superb too. I can finish 10 pieces of these anytime!

They also have ladyfingers, chilie, bittergurt and some of the usual yong tau foo pieces.

Other that the yong tau foo, O&S also have a char queh tiow stall and a Penang prawn mee stall that servers really good noodles. The pork ball noddles here is a 100 times better than the one I ate at the original pork ball noodles in Imbi. The wan tan mee and chicken rice there are also ok.

I really like the Penang chee cheong fun with har kou (prawn paste) and chilli. The noodle is rubbery and fragrant, goes really well with their mixture of prawn paste.

There's one dish I won't order from O&S though, the Indian rojak. Yuck... bad Indian rojak.

RSS me at :
Email me at or
Drop me a message here =)

Thursday, October 26, 2006

Century egg

Preserved egg, century egg, pei dan... whatever you call it, it's still that weird disgusting gothic looking egg. But I totally love it! The egg white (that is not white at all) has a rubbery gel like texture and looks like brown coloured glass. The yoke is purple, very purple, taste very uniquely sweet and... I just don't really know how to describe it.

My aunt bought a few boxes of century eggs from Singapore last week. Not sure why, but isn't century eggs all the same? According to her, this type of century egg is more expensive as the way they preserved is different. You can tell when you slice open the egg and take a look at the yoke. I'll never pass on this egg while eating lok-lok. Some lok-lok stalls sell the preserved pigeon eggs. I actually find those nicer as the egg white part has a harder texture.

The eggs are covered with mud and rice husk. This layer is actually quite difficult to remove. The one I usually find in the pasar malan come with a waxed later wrapped in papper. Those are much easier to break.

I usually like to look for "fireworks" on the egg before I eat. They look kind if cool don't you think? Initially I thought that the "fireworks" meant that the egg can't be eat, some fungus growing on it already or something. But after the years of loving egg, I found out that the "fireworks" is commonly found and is due to the preserving process.

The egg can be eaten just like that. For those who can't stand the pungent smell, it goes really well with pickled ginger. Nice having the eggs with porridge too!

RSS me at :
Email me at or
Drop me a message here =)

Tuesday, October 24, 2006

Killer Muffins

Selamat Hari Raya! I wanted to cook beef rendang for today post ... I'm really caught up with work lately. Can you believe that my office is closed from Friday to Wednesday for Deepavalli and Raya but I still got to work? Ahhhh I really need plenty of delicious snacks to keep my mouth full so I will stop complaining LOL!

Anyway, just short note to wish all a Happy Raya. I'm leaving you with muffins so delicious that could kill....

RSS me at :
Email me at or
Drop me a message here =)

Saturday, October 21, 2006

Curry puff

I really didn't know there's a stall selling really good curry puff at the pasar malam (night parket) near my place! My dad went to the pasar malam early the other day (at about late 5) and manage to buy the curry puff. It seems that we anyone goes any later, the curry puff will be all sold out.

...I can't believe that for all this years I have been visiting the pasar malan... I didn't even know about the curry puff!

Seriously, this is the best curry puff I have ever tasted. The pastry is crisp and not too loose, and they have added some spice to it to make it taste really wonderful! The inside is filled with chicken and potatoes and I really mean filled. A lot of curry puffs are only filled with air... but not this one!

And you know what? ... It's only 70 cents for a big juicy yummy puff!!!!

Oh... Wednesday pasar malam in SS4C area.

RSS me at :
Email me at or
Drop me a message here =)

Thursday, October 19, 2006

Baked pasta with bread

My mom bought a whole big bag of tomatoes again the other day so I decided to make spaghetti sauce from scratch again.

With all the tomatoes, I made a really huge pot... kept the left over in the fridge for this.

So.. I baked pasta with bread.

Put a few tablespoon of sauce at the base of a bake dish first. This is to make sure that pasta won't stick to the bottom when baked.

Put your pasta, cheese and fresh basil leafs. I didn't manage to get fresh mint in the market so I only used basil this time. And since I only have sandwich cheddar cheese left in the fridge, ...I used that instead of mozzarella.

Covered the mint leafs with sauce so basil fragrant will sip in to the sauce with baked. And of course, more cheese!

I added bread on top. And more basil. It's even a better idea to use toasted bread. The crispiness will give more texture to the dish.

I have it another layer of sauce because I want the sauce to sip into the bread. And more basil.

Ta da!

Very delicious!

RSS me at :
Email me at or
Drop me a message here =)

Tuesday, October 17, 2006

ABC sandwich

What do you do when you have a big pot of ABC soup leftover? ...wait.. not the soup, but all the carrots, potatoes, onions and chicken in the soup...

I smashed mine all up and shredded the chicken, added pepper and some mayonnaise and ta daa!

ABC sandwich

Sometimes I like to add pepper and soya sauce and refrigerate it. It comes out all cold and smashed potatoes like.. yummy!

Hm but you know what, don't do this often. All the nutrients are already gone with the soup... but for fibre.. works well... wait.. fibre in chicken and potatoes... errrr

RSS me at :
Email me at or
Drop me a message here =)

Friday, October 13, 2006

Char tong fun, SS2 Selera Malam

One day, ...or many days, when you just feel too lazy to cook and think of what to eat, it's always a good idea to head to SS2 Selera Malam. Everything yummy under one roof.

Stall 15 is located on the left side of the Selera Malan if you enter using the entrance facing McDonalds. Their char tong fun and char queh teow is #1

There is no other place that serves good char tong fun than this stall. The tong fun is individually fried and served on a plate with banana leafs. The aroma is just wonderful, taste is superb, not too sweet, not too salty and not to wet or dry. And can you see those big prawns?

Stall 12 is located one stall away. The owner used to sell his curry mee in a coffee shop in PJ Old town. He had to move here when the owner of the coffee shop decided she made enough money.

His curry mee is ok. Not perfect, but tasted above average.

The drink stall separate this two stalls.

Lin Chee Kang tastes ok.

Winter melon drink sucked.

Also see Western food, SS2 Selera Malam

RSS me at :
Email me at or
Drop me a message here =)

Tuesday, October 10, 2006

Kuih Cincin

Where can I find Kuih Cincin in West Malaysia?

My mom and my aunt's family went to Kota Kinabalu recently and came back with boxes of food. Dried sea cucumbers, salted and sweeten dried banana chips, vegetables, chilli padi, groundnuts (super expensive man, mom said RM10 for one pack!... but super nice to eat:P) and a BIG BIG box of Kuih Cincin.

The inner section of the biscuit is tough and crispy, made from a mixture of wheat flour, palm sugar and red sugar. It is then baked or fried or something... then deep in a mixture of rice flour mixture.

The "cincin's" (means rings in English) are then let to dry before being deep fried in hot oil. It is important to make sure the cincin are dry before deep frying to make sure the oil don't squirt out of the wok.

The biscuit taste really nice. Sweet, and a bit salty... fragrant with sesame seeds too. Delicious! should have bought 2 boxes full of Kuih Cincin!

RSS me at :
Email me at or
Drop me a message here =)

Monday, October 09, 2006

Tagged by food-cookies

This is long over due but better late than never. Tagged by food-cookies.

Tagging rules;
1# Name 7 songs that I've been listening these days
2# The songs that are picked can be of any genre, with or without lyrics.

Teckiee's additional rule;
1# Name a food\drink that you feel complements the song
2# You don't have to like the food\drink you name
3# You can name something you have not tried before, but do explain what you pick it.
4# Better still, name a new food\drink creation of your own!

Ok, I have not been the hip and happening person for quite some time now. I have not been updating me playlist on my PC and iPod at all for the fast few weeks months. So bare with the outdated list HAHAHAH

Song #1: I'd Rather Dance With You
By: Kings Of Convenience
Food\Drink: Reeses peanut butter milk chocolate cups. Hmmm they have them with caramel now. Yum Yum. I love eating the peanut butter cup in a whole, slowly melting it in the mouth. Using the tongue and rubbing the chocolate and peanut butter towards to sky of the mouth and sometimes leaving peanut butter and chocolate stains on the teeth. Something I would rather eat and dance than talk.

Song #2: After the Dance
By: Marvin Gaye
Food\Drink: Smoking a rich heavy cigar, relaxing in a cafe, drink rich dark and expensive coffee. Hmmmmm... nice. I don't smoke, but use your imagination la ok.

The mafia outfit, deep cold black eyes, long side burns, a revolver in the gun hoster behind that black sleek suit jacket, long legs crossed, and with a nice shiny polished black lether shoes. Expensive gold cigar cutter on the table with the matching money clip... LOL! Eh but he's not mafia la, if mafia he's a ... some expensive important looking gentleman mafia kind of man.

Song #3: Thank you!
By: Home Made Kazoku
Food\Drink: Grapefruit! Orange! Lemon! And thing perky and citrus!

Song #4: Wonka's Welcome Song
By: Danny Elfman
Food\Drink: Strawberry dunked in milk chocolate in a stick. Reminds me of all the chocolate fountain stuff. The banana dipped in chocolate and nuts too. KLCC Chocz!

Song #5: So sick
By: Ne-Yo
Food\Drink: A few rounds of vodka lime. Actually... a shots of anything will do! HAHAHAHA. I miss my screwdriver! Wait, I miss all that cocktail... slurpppp *dizzy* *boink* *KO* *hangover* *MC*

Song #6: Hit That
By: The Offspring
Food\Drink: A nice warm hotdog with lots of pickles and mustard! And on the side a cool Angkor Beer MUAHAHAHA!

Song #7: Imperial March
By: Starwars
Food\Drink: Bitterguart. Like the song, a little scary and bitter, but yet some of them can taste really sweet. Some hate this vegetable, some love this. But if eaten often, some fall in love with this vegetable, like the song.

I'm not going to tag anyone though... I would have to limit to 7 persons. So.. I'm opening this tag for all that have this music-food sync imagination thing.

RSS me at :
Email me at or
Drop me a message here =)

Sunday, October 08, 2006

Day 5: Good bye good food

Last but not least... on my last day in Siem Reap...

LF ordered the ham and cheese omelet again but I decided to try the vegetable omelet. Both were very good. LF’s omelet was with extra cheese and omelet and my vegetable omelet was filled with sweet vegetables. I think the kitchen felt guilty that we waited so long for them. The vegetable omelet was fillet with a lot of sweet green capsicum. I noticed that all their green capsicum was very nice.

We went back to the drink stall to have a drink a found another chlorophyll drink. I ordered the green bean juice first, thinking we will be back again, then I can order the chlorophyll drink. Sadly we didn’t have time after that.

The white pulut rice was with mixture of sweet nangka, tasted good. The black gluttonous rice was ok but my sister hated it. She spit the whole quih out. The jelly and the layer quih wasn’t nice. The jelly tasted bland and not jelly like at all. The layer quih was too soft, not nice at all.

The quih in wrap in leaf is like white ang ku. The flour was a little tough for me. I didn’t really like it but my sister said it was good. The longer one had peanut stuffing while the rounded one had banana in the center.

The pumpkin seeds rocks! I like eating the whole seed with the skin, but I think I'm the only weird one. People, and I don't usually eat this with the skin. But also nice eaten without the skin.

I prepared the French pork sandwich for my dad and he really really liked it. The bread was spread with cheese and had two different kind of ham in it. It is topped with kerabu style papaya

This is how they sold the sandwich. This stall is always at the junction near my guest house. We were always too full to try it out so I just had to take it away... up to the plane and fly it back home. HAHAHAHA!

They have this mini oven heater at the bottom part of the moving stall to keep the buns warm and crisp. Cool stuff.

RSS me at :
Email me at or
Drop me a message here =)

Friday, October 06, 2006

Day 4: Old Market buffet

Note: This is a map of the Siem Reap town for easier reference of the places I'm talking about.

We had our free breakfast at Golden Temple Villa's restaurant restaurant that morning.

Nothing special about their Thai omelet. Don�t taste Thai at all. Some spring onions, pepper, tomatoes, salt and pepper. But tasted better than the Chinese omelet.

The pineapple pancake I ate was huge.

And thick! The texture doesn't feel like the normal instant mix pancake I make at home. This one feels like "Kai Dan Kou" The edge feels like pancake but the middle part was like soft cake. The pancake did taste like pineapple. I think the banana version of the pancake that they also offer would taste good too.

I think banana, pineapple, and coconut are easily found in Siem Reap. Back at Angkor Wat and the Old Market, people sell pineapple in a whole. But should be easy to finish because the pineapples there are small. I saw people selling BBQed corn too but didn't try them out.

Me and LF have already eyed on this noodle stall the day before. Both of us were really keen to try for lunch in the Old Market. No regrets!

Beef "Kuih tieow" soup noodle. The thick noodles are called Kuih tieow, soaked in a really delicious soup. With potatoes, onions and succulent beef strips. A must to try! I think I paid 1500 riel, but no matter how expensive, must try!

I saw this on the final day I was at the Old Market. This is why the soup tasted so darn good. Look at all the ingredients in the soup. Ducks and chickens, pork leg bones, tons of potatoes and other stuff. Really rich I tell yah.

Chicken Mee Sua soup noodle. The chicken soup was more toned down but still really good. I think the Mee Sua was really good too. This was the noodle that my mom bought back from Siem Reap when she went there. There�s a springy feeling to the bite when eating the noodles. I think this Mee Sua and the beef soup go together would be HEAVEN!

The noodles came with three types of chili;

I didn't dare to try this whole chili padi in vinegar after my previous experience with chli padi on the first day, but what the heck, I�m only there once and vinegar takes out the spiciness. Tasted ok.

Ah, chili as nice as Kin Kin pan mee style but this is more spicy. wOOt! Superb!

This one is like chicken rice chili but way. I saw a lady selling it but didn't buy them back because I had no idea how to bring back packets of chili. I bought home two bottle of seasoning sauce (one was the vegetable seasoning I ate on the first day, the second one was a duck and prawn mixture seasoning) but packet chili was a little difficult.

To quench our thirst, we went back to the same drink stall the first time we were that and guess what? A new drink. At first I thought this was Pandan juice but later found out it was green beans. I totally LOVE this drink!

Beside of the drink stall was this cendol like stall. I got greedy and decided to try. I found out later that this cendol is no cendol but called Chou'. I did see a lady selling the green cendol only and grass jelly actually didn't try them out.

I didn't know how to order with all that ingredients so I waited for a guy to order and I just gave the hand signal that I wanted the same thing. The lady put some jelly with heh bee, sweet potato cake, steamed egg, glutinous rice with beans, topped it off with shaved ice, coconut milk and condense milk. She also put five of those yellow balls of thingy. I have no idea what it was but it tasted bland. I didn't like the whole dessert.

The steamed egg.

LF didn't want to try at first, but later she ordered another version of this Chou' like desert. Her's tasted much better with biji selasih, longan, a brown jelly like thing that we can find in the Chinese 'Lin Chee Kang'.

We walked around the old market hunting for stuff. But always end up in the food section HAHAHA. I was already too full to eat anything but came across this. Too Ta pau. (Take away)

I bought the groundnuts biscuit again because I kind of like it. Just bought some more for fun. This pack tasted way better then the first one I bought from Apsara Bakery. The other sugar coated biscuit was shaped like ginger. I thought it was unique so I bought them. Don't be greedy like me. This biscuit tasted awful. Bland flour taste. No natural sweetness or fragrant. Only sugar. The biscuit was not even crunchy.. air got into the pack. USD1 for both packs.

LF was full too but wanted to try their Vietnamese spring roll. No choice but to ta pau back to our room again. We bought both the fresh and fried version.

The fresh spring roll was really good! There was bean sprout, sengkuang, basil and some other stuff. A groundnut sweet and sour sauce was given as a dipping sauce. I really like that rice paper skin of the spring roll that I ended up buying one packet home. LF bought 2. She told me that this was expensive back here in Malaysia. 3500 riel per pack.

The fried version tasted just so so. Like any other normal spring roll.

This ended up tasting like a softer version of the Chinese woun chai kou. A runny flour mixture was poured to the metal pan, when cooked, the flour hardens a little. The two woun chai kou will then be cup together and served in dipping in garlic sauce. I understood why the lady ate this like porridge. The garlic sauce was really delicious. I flooded my woun chai kou with it when I ate them. The garlic sauce tasted like a mixture of onions, vinegar, tons of garlic, pepper and salt.

For dinner, we were deciding if we should eat at Pub street where all the happenings are at. We walked a few rounds but ended up at roadside stalls again.

I was not a big fan of steam chicken, cow and pig internals, so I skipped this.

But skip this? No way! There's a lot of roasted meat stalls located at the T junction to the road to Golden Temple Villa.

USD1 for about one and a half strip of siew yoke and fats! About ??grams. The skin of the pork was very very crunchy. LF didn't dare to eat the pork at first, but I made the first move to dive into the fats. Aroma #1! wOOt! Just don't eat this everyday.

Their roadside stalls looks like this. Basically like the back lane mamaks or like the mamaks behind clubs in KL. The only difference is that the food here is good, and mee mamak is just mee mamak.

The fried rice with pork was porkulicious! The pork was so tender and juicy. The rice was so nice, smelt really good with the garlic oil that they have used. Just unbelievable.

This pork ball soup came with the rice... not nice la. The meatball was tasteless.

This pork fried noodle was freaking oily! I think the used a whole cup of oil for this. Maddening. the bottom of the noodles was actually soaked with oil sauce! But never the less, the dish tasted really good. The yellow noodles were very nice and the pork was as nice as the one in the fried rice.

RSS me at :
Email me at or
Drop me a message here =)

  © Template by Emporium Digital 2008