Food! Glorious Food!

Visit To Cafe Moritz... Again!

2010-06-20T16:33:00.004+08:00

I am a food lover... I am a pork lover... I need my regular doses of good pork dishes...

And so after discovering Cafe Moritz in Cold Storage Solaris Mont Kiara, it has become somewhat of a weekly pilgrimage for me and my daily lunch gang.

Enjoy more pics...

Ham Steak Set

Roast Pork Belly Set

JJ Swiss Rolls.... Yet Again...

2010-06-20T16:18:00.006+08:00

Two months ago when I went back to Ipoh, I realized that JJ had launched several new flavours. But as I had already placed my order for that trip, I decided that I will give them a miss. So naturally of course last month when I made my way back to Ipoh again, I just had to get my hands on them.

Here they are...

Fresh Orange

Kiwi

Dragonfruit

Kafe Moritz @ Cold Storage Solaris Mont' Kiara

2010-05-13T17:33:00.006+08:00

Food Goddess and I joined Nick for lunch with a couple of his friends in Solaris yesterday. It seems Kafe Morritz in Cold Storage dishes out yummy sausages. So off we went. Choices choices choices...

The cafe is run by this uncle who prepares the food and also mans the non-halal Euro Deli section. He takes pride in preparing the meals ordered by his customers and doesn't succumb to any form of pestering for him to hurry up....

Nick had this Big Lunch Set... it was funny watching him struggle to finish his meal.. but good value for money though...

Breakfast Bangers Set

Meatloaf Set

RT Pastry House

2010-05-13T17:15:00.006+08:00

Being a big fan of JJ Cakes, I have to admit that it's difficult for me to be convinced that there is something better out there. So when I received a comment on my Facebook post recently that I shouldn't just always talk about JJ and that I should try out RT, I did.

I was walking around IOI Boulevard and saw they have a new outlet opened. So in I popped to the shop. Nice and simple decor. I saw they have swiss rolls, cakes and breads.

Swiss rolls are priced at RM8.90 per roll and they come in 4 flavours: chicken floss (although I wonder why would anyone put chicken floss on a swiss roll), coffee, chocolate and their signature flavour black sesame.

As this was my first time trying, yours truly here was hesitant to get 1 whole roll. So I decided to try out their sliced cakes. They are packed in this nice box below.

I chose 2 flavours of sliced cakes: Opera and Hazelnut

The slice with the nuts on top is the Hazelnut flavour. It's basically black sesame sponge cake with hazelnut cream in between the layers.

The slice with the strawberry on top is the Opera cake.

My conclusion:

1) First bite tasted too sweet for my liking. The rest of the bites... pure sweetness

2) Notice the printed labels stuck in the icing on top? That didn't pass off as hygienic to me. Printed labels contain chemicals in the ink and with the label stuck in the icing, I'm guessing a wee bit of the chemicals might just get transferred into the icing.

3) I couldn't taste black sesame flavour nor smell the hazelnut. Both are strong flavours but all I could taste was sweet!

And so... I remain a die hard JJ fan...

Bak Kut Teh @ Ipoh

2010-05-13T17:13:00.003+08:00

After featuring Klang bak kut teh, it's just apt to feature Ipoh style bak kut teh.

Cheese Naan

2010-05-13T17:11:00.002+08:00

Cheese Naan... need I say more?

Lai Choon Bak Kut Teh @ Meru, Klang

2010-05-13T17:01:00.004+08:00

I am a pork LOVER! Bak kut teh is one of my fave dishes. There are 2 major varieties by differentiating the soup. The KL / Ipoh style has lighter flavour soup as they don't put as much herbs in it. The Klang style soup has heavier flavour of tong guai and other herbs. The soup is normally darker in colour compared to the KL / Ipoh ones.

My fave BKT hangout is Lai Choon which is located just behind Klang Parade. It is crowded! Period!

Now, in the past few years, another version has emerged and is taking the town by storm. Behold, the dry bak kut teh. Some find it weird as we always associate bak kut teh with soup and drinking lots of it. But you have to give it a try to know what it's all about.

Dry bak kut teh is cooked with some dried chili and dried squid. The ones served at Lai Choon is done just this way added with a lot of black sauce.

Another variety of the dry bak kut teh is added with ladies fingers and some salted fish. Just as nice but you have to know where to get them. Many outlets have now opened in PJ and Puchong areas but somehow they are nothing like the ones in Klang.

Nasi Kukus @ Damansara Heights

2010-05-13T16:57:00.003+08:00

Food Goddess introduced a friend who works nearby and this friend introduced us to Nasi Kukus. It's a short drive to Damansara Heights from Mont' Kiara so we don't mind going there.

It's a stall located right behind the police stand opposite CIMB Bank. Be early or you'll have to queue in line.

For RM5, it comes with piping hot steamed rice (nasi kukus), a piece of fried chicken, strips of beef stew, curry vegetables and sambal which can bring on the fire in you :)

Sin Kah Hee @ Segambut

2010-05-13T16:50:00.008+08:00

A good friend of mine, Choy Wan, introduced me to this seafood restaurant in Segambut. It's soooooo deep inside I doubt I will be able to locate the place on my own the next time.

The lala here is fresh and the dishes are quite reasonably priced. Plus... it's packed even during lunch on weekdays!

Kam Heong La La

Seong Tong La La

Pai Kuat Wong

Chao Lin Ngau

Tin Chun @ Ipoh

2010-05-13T16:43:00.004+08:00

I come from Ipoh as most of you would know. The land of Chicken Hor Fun... So how can I not blog about it?

My family has been visiting Tin Chun in Ipoh Old Town since like forever... I remember vaguely breakfasts with my late grandpa when I was still a toddler. The atmosphere has not changed a wee bit in the past 30 over years.

I have a standard menu which I must have whenever I visit this place.

Ipoh Chicken Hor Fun (Kai See Hor Fun)

Chicken gizzard, liver and heart (Kai Chap)

Pork Satay!!!

And the ever famous custard...

To enjoy this custard, you must make sure to visit Tin Chun late morning. If you go early in the morning, the hor fun stall is not opened yet. If you go during lunch, the custard is sold out. Till today, I have not found anything even remotely close to the custard sold here. You have to try it to know it :)

Minmax Dim Sum

2010-05-13T16:35:00.007+08:00

It's not everyday I stumble across a nice dim sum place in KL. Most places I've been to can't compare to the ones I get in Ipoh. The dim sum at Minmax is ok and comparable although of course they can't compare in terms of price. But oh well, at least I get my dim sum fix.

Chee Cheong Fun

Char Siew Pau

Siew Mai

Suin Chook Kuin

Yu Chee Kau

Lau Sar Pau

Garden Recipe Cafe @ Solaris Mont' Kiara

2010-05-13T16:28:00.003+08:00

Food Goddess and I have a fave place nearby office for comfort food whenever we need it... Garden Recipe Cafe aka Healthy Recipe Cafe in Solaris Mont' Kiara.

Prices are reasonable for the ambience. They serve only white meat, salmon and everything is from brown rice. So one can enjoy noodles and yet feel healthy :)

Miso Soup Brown Rice Ramen

Tom Yum Brown Rice Bihun

Zakuro @ Plaza Mont' Kiara

2010-05-13T16:03:00.007+08:00

One of my fave Japanese joints but not my all-time fave though. It's the rare occasions that I indulge during lunch on a work day :)

Pizza Uno @ BU Centrepoint

2010-05-13T15:43:00.007+08:00

This was way back in Oct when I paid a visit to Pizza Uno... and it's been so long I can't remember the name of the dishes we ordered... aaargghhhh...

So just enjoy the pics :)

Apologies...

2010-05-13T15:40:00.001+08:00

Thousand apologies for neglecting this blog... I haven't stopped eating and enjoying good food... but just wanted to take a break from blogging...

Well... I'm BACK!

Tai Kong Chicken Rice

2009-10-21T14:33:00.003+08:00

Sob sob... it's a sad day today. Have just found out that my favourite chicken rice at Tai Kong aka Kg Cempaka has changed operators. No warning whatsoever from the uncle who used to operate the stall.

Luckily I had managed to eat there a couple of times just last month. And on one of those occasions I managed to snap a pic of my regular order. Wait.... it's not my regular order... it's my staple order every time I go... haha!

Roast chicken with roast pork with bishop's nose (chicken's butt) and gizzard. The helpings are generous and for RM5, I get this with rice and a huge bowl of soup. Chicken is always tender and cooked just right. Roast pork always has crispy skin. Uncle always gives me generous helpings of chicken butt and gizzard. He knows they are my favourite :)

Sigh.... I have to find a new place now. Wonder if I'll ever find a replacement though. In times like these, it's hard to find any stall that is tasty yet gives good value for money.

Sisters Kitchen @ Plaza Mont' Kiara

2009-10-20T11:33:00.003+08:00

The latest eating place to open at Plaza Mont' Kiara is Sisters Kitchen. Famous for the crispy popiah you can find in stalls at many popular shopping malls, they decided to open up a restaurant dishing out popular local dishes.

It is a welcomed change to office workers here as we now have another choice for lunch. Personally though I find the prices a little bit on the high side. Definitely not a place where I can afford to go to everyday despite the many choices they offer.

Ordering from their ala carte menu, one would expect to pay somewhere between RM15 to RM25 for a main dish and a drink. As with most eating places, set lunch is also available and more value for money. Price range for set lunches are between RM15 to RM20 and this includes a main dish, a drink and either starter or dessert together. A little more value for money.

Now with the recent economic conditions, they have a new promotion. Every day of the week, 1 set lunch goes on promotion starting from RM9.90. Now that's a steal!

My ultimate favourite is their Siam Lemak Laksa. And this set goes on promo every Thursday. So you know where you'll find me every Thursday during lunch :)

Ipoh Supermix Stall

2009-10-20T11:03:00.004+08:00

Not many people will know of this term Supermix. It's really a term I coined out as there's no other words to describe what this stall serves up. It used to be run by an elderly uncle who has sinced been replaced by a younger couple.

My family has been patronizing this stall since I was a kid. On Sunday evenings, my dad would buy hotdogs, egg banjos, fish & chips and the like as our dinner. It was practically a feast to us. All those deep fried food...

Even until now this is still one of my favourite stalls as it has such a variety to choose from. Some of the items on the menu include hotdogs, burger, egg banjo, fish & chips, pork chop, sandwiches and etc....

My all-time fave is bacon & egg sandwich.

But... the ultimate dish is... the SUPERMIX.

It's basically a slice of pork chop, bacon, fish, burger meat, sausage, fries, bun, egg, sliced cucumber and onions all stuffed into a polystyrene box. Usually the box can barely close tight once everything is packed in. I've never had the privilege of trying this as it's just too much to finish.

Here's a pic of the stall operator who gladly obliged to my phototaking. His only concern is business might be too good and he'll have no time to rest... it's a joke!

Notice the 2 white boxes? He's preparing the Supermix!

Well, if you're interested, this stall is located along Jalan Pasir Puteh as you head towards Pengkalan. It's on your left opposite Shatin Food Court. They are opened everyday except Thursdays and Chinese festivals. So be sure to check the Chinese calendar for any festivals before you visit them.

JJ Opera Cake

2009-10-20T10:56:00.003+08:00

JJ had just introduced a NEW celebration cake... the Opera Cake. Now I'm not too big a fan of chocolate and chocolate cake but this is really something you have to try. It's not your everyday chocolate cake you get out there.

The cake is made of layers of chocolate, coffee, fresh cream, cream cheese and finely ground nuts. And then topped with thick sprinkling of finely ground cocoa and coffee powder. Absolutely delectable!

More JJ Swiss Rolls

2009-10-20T10:48:00.004+08:00

Over Deepavali weekend, I made a trip back to Ipoh. This time I had collected an order of 30 swiss rolls from friends in KL. People are just crazy over it!

I had asked Siew to prepare another ice box for me after taking measurements and was confident that my trustee little car can fit another box in the back seat. So here's how it looked like in the back seat...

And this time I had the opportunity to try Fresh Strawberry Roll. A strawberry lover, the roll is absolutely fabulous although I would have loved to have more strawberries hidden within the cream in the center.

Ikea Meatball Lunch

2009-10-05T14:54:00.006+08:00

Ever since Ikea opened years ago in 1Utama, I have fallen head over heels with their meatballs. Now that Ikea has their own Ikano Shopping Centre, the meatballs remain my fave. Occasionally I will drop by there for lunch and indulge.

Ah... meatballs. They now serve this with chips but I always request for it to be changed to potatoes. Chips doesn't go well with meatballs la.... And always ask for extra gravy... yummy!

Vegetarian Pasta - if you're looking for something budget and filling, try this. Only RM5... really good deal coz it definitely fills the stomach :)

Daim Cake - be warned. It's very sweet! No second time for me.

Kong Sai Chicken

2009-10-05T14:23:00.006+08:00

Those of you who know me well are well aware of this really great chicken rice that I've been raving about. Finally I remembered to take pics of the really superb dishes from Kong Sai Chicken. They have 3 branches having their first branch at Paramount Garden PJ followed by Bandar Puteri Puchong and Sunway Mentari being their latest 0pening.

But be forewarned that while the menu is the pretty much the same at all 3 outlets, the pricing may be different and the portions may also be different. My fave outlet is still the one at Puchong where the pricing and portions are to my liking.

This is much coveted Dai San Keok Chicken. I believe this chicken is reared at farms around Bukit Mertajam and is well known for the tenderness of the meat. They serve this chicken for individual portions of chicken rice so it gets sold out really quickly everyday! Advisable times to visit will be 12pm and 6pm for lunch and dinner respectively. Go any later and this chicken will be sold out. This has happened to me on many occasions. So be warned :)

Some people favour Kampung Chicken instead of the normal farmed chicken. Reasoning being that these chickens are left free to roam on the grounds and hence their meat is tougher unlike farmed chickens that are reared in coups. The taste is definitely but many do not fancy due to the toughness of the meat. But.... at Kong Sai, their kampung chicken is almost as tender as the farmed chicken and coupled with the sweetness of the meat, this is also a must try dish.

The famous Wu Tao Kao Yuk at Kong Sai. One of my fave dishes but not very well prepared at most places. But here, the yam is soft and practically melts in your mouth. The meat is tender to perfection and also melts in your mouth. A stealthy combination for me as I can never seem to get enough of this dish. Not healthy but hey... aren't all yummy dishes that way? :)

Another specialty at Kong Sai, Curry Pork Ribs. It is steamed while wrapped in foil hence preserving the curry fragrance until it is served how on the table. Meat is always tender when served. No disappointment here.

With the hot weather here in Malaysia, I don't usually order Pepper & Pig's Stomach Soup. Too heavy for me. But this time, we decided to have this since it was pouring that day. Nice combination with the rest of the dishes. It is peppery enough but not too spicy. Yummy again!

Fong Fun Yong Tau Foo

2009-10-05T14:01:00.006+08:00

Chinese, in general, are well known for their variety of dishes. One all-time favourite of mine is yong tau foo. It's a general Cantonese term for only one of the various types of vegetables and beancurd stuffed with fish paste and then fried in oil and later added into a clear soup.

You can enjoy yong tau foo with noodles whether clear soup style, curry style or dry style. You can even have it with rice or if you're like me, you'll just have yong tau foo but more pieces of it.

People always tell me how great the oh-so-famous Ampang Yong Tau Foo is but personally I think it sucks! The fish paste has been added with minced pork so as to lower the cost but yet customers are still charged a higher price.

There is also the famous Ipoh Road Yong Tau Foo. The original stall at Ipoh Road is still just as good but all their other branches are just pure crap!

So, one fine Saturday afternoon, after some grocery shopping, I decided to stop by this little stall nearby my house. I have been eyeing this place for a long time ever since they put a little own-made sign at the traffic lights that they have air-conditioning. Knowing the fussy me, having air-conditioning means it's worth a try. At least the stall owner took the effort to make her customer more comfortable while enjoying their food.

The stall really doesn't look much. But since then, I've decided other yong tau foo places are not worth going, unless it's in Ipoh. But that's another story for another day.

Anyway, this Fong Fun Yong Tau Foo, which is in Puchong Utama at 13th Mile of Jalan Puchong is really something different. Albeit a small stall by the roadside, it still costs 90 cents a piece. But compared with others, I think it's really worth it.

First of all, she uses pure fish paste. There is no pork added. The fish paste is fresh and so are all the types of vegetables used normally for yong tau foo like brinjals, lady's fingers and beancurd. The clear soup is not some ajinomoto concocted soup but instead really tasty soup added with sweet potato leaves. Chili sauce and brown sauce are all made by the stall operator.

Ok ok... after all that blabbering, here's some pics for all of you to drool over :)

Oh. And they have also salted chicken and paper wrapped chicken with wine. As there was only 2 of us, we couldn't try the salted chicken since it's a minimum order of half chicken. But here's the paper wrapped chicken with wine. Really yums!!!

Fish Head Noodles With A Twist @ Soon Soon Lye

2009-09-15T14:38:00.005+08:00

Besides roast duck, I'm also a lover of fish head noodles. So when I heard from a friend, John, that there's a restaurant in Puchong that serves up fantastic fish head noodles, I decided to give it a try.

It is really something as their noodles are served either with salmon or cod fish. Although I'm not a big fan of cod, salmon is really something different here.

Cod Neck & Belly Noodles - fish is absolutely fresh and juicy

Salmon Sashimi Noodles (only available on Sat and Sun) - the waiter recommended this as the salmon just arrived earlier in the afternoon so the fish is at its freshest. No regrets. I think when I'm craving for salmon sashimi, I'll visit this place coz it's so much cheaper to have it here than in Japanese restaurants ;)

Signature drink - Cucumber & Lemon Juice

Kedondong Juice - a 'very-hard-to-find' drink in KL and one of my favourites.

All in all, the price is reasonble considering the type of fish served and the freshness and the tastiness of the soup. It has the right amount of fish versus noodles, right amount of shiu heng wine, milk, salted vege... best fish head noodles I've had so far!

Roast Duck @ Restoran Sunrise

2009-09-15T14:25:00.005+08:00

I'm a lover of roast duck. I cannot resist roast duck when I see the duck hanging at the stalls. My favourite parts of the duck are the neck and the wing and the "bishop's nose" although most people say it smells and taste bad. Well actually some places can't prepare roast duck the proper way so it really does smell and taste bad.

But here at Restoran Sunrise, the roast duck is absolutely fantastic. Crispy skin, fatty layer beneath the skin is just right, the duck is not swimming in oil and best of all the typical duck smell is all gone.

Sunrise serves only roast duck and is opened from "11.45am till sold out". That's what it says in the sign in the restaurant. It is packed every single day and I think it's sold out every single day.

Roast duck here is served with a special herbal sauce and salted vegetable soup. Really one of a kind soup which I absolutely love. I always ask for seconds :)

Mum's Birthday Dinner at New Overseas Restaurant in Ipoh

2009-09-08T15:51:00.012+08:00

So last weekend we celebrate mum's birthday. Since the new Overseas Restaurant has opened, we decided to give it a try. Knowing that it will definitely blow our budget, we still went ahead. After all, never try never know :)

Four Seasons Starter Dish - I would have to say this dish is quite well prepared. Yummy!

Chicken With Ham & Kailan - It sure looks nice but the chicken was a little overcooked hence a little too tough to chew on. My grandma really had a tough time chewing up the few pieces of chicken she had. The ham and kailan wasn't enough to go round even though we had specifically told them to prepare food for a party of 13. Something they will need to improve on.

Roast Suckling Pig - Piggy was of decent size but the skin just isn't as crunchy as it should be. The best part of the whole piglet was the face! I had half of it and daddy took the other half.

Steamed Patin Fish - Fish was fresh and steamed just right although I don't know why the skin was tearing up in certain parts. Never happens that way when mummy steams fish at home.

Stir Fried Celery With Prawns - A big plate of vege indeed. And more than enough prawns to go round for everyone. We were to find out later in the bill that this dish is labeled as 'prawns' and not 'vegetable'.

Stewed Chinese Cabbage With Dried Scallops - This is the best dish of all! Cabbage was sooooo soft and plenty of huge dried scallops swimming in the stew. Absolutely yummy!

Longevity Noodles - Now what would a Chinese birthday celebration be without this dish. But it was a pretty disappointing dish though. Couldn't quite make out how it was supposed to taste. Salty but it was bland... Confusing taste!

Water Chestnut Dessert - This is one of my favourite desserts but unfortunately it was pretty disappointing. Water chestnut wasn't chopped up fine enough although it has a pretty decent amount of eggs in it. But the worst of all is that it was way too sweet.... We had this after the birthday cake and yet it still tasted too sweet. I cannot imagine just exactly how sweet this dish actually is. My dad came up with this bright idea of bringing this back home, reheat and add water to lessen the sweetness....

Blueberry Cheesecake - Now what would a birthday celebration be without a cake. As mummy had requested for a blueberry cheesecake and yours truly here had no idea where to get that in Ipoh, I turned to JJ Cakes for help. This is now officially my favourite blueberry cheesecake. Creamy to perfection, not too sweet and a thick layer of blueberry jam on top! There's still some leftovers in my fridge which I'm going to indulge in tonight :)

Oh yah, before I forget, the damage that night was RM740!!!! Not including the cake...

More JJ Swiss Rolls - Blueberry Filling

2009-09-08T15:48:00.003+08:00

Blueberry being my favourite, I decided to try JJ's Blueberry Swiss Roll..... It's heavenly!

Hee Lai Ton Restaurant in Ipoh

2009-09-03T18:40:00.011+08:00

So last weekend I headed back to Ipoh to help my dad out with his school's OBA annual dinner. Being a men's gathering, nobody really pays much attention to the food served as long as there's booze to wash down everything. For me of course, it's the food that matters so here's what we had that night...

Four seasons starter dish comprising of shark's fin omelette, jellyfish salad, some sort of spring rolls and a vegetarian mushroom dish. Serving size is big and definitely enough for a table of 10.

Seafood soup - There were bit of ham, mushroom. Best served with a dash of vinegar. Better still if you add a dash of brandy or whisky.

Roast chicken - The skin was thin and crispy to perfection. Meat was still juicy just the way it's supposed to be.

Sweet sour fish - I thought the fish was deep fried a tad too long so parts of the fish meat were quite dried up but yet not crunchy enough but overall still a nice dish.

Butter prawns - Prawns were fresh but the best part of this dish are the bits of crunchy egg flakes. Really yummy!

Mushroom, beancurd and vege - Standard vege dish at any Chinese restaurant. Nothing to shout about.

Fried rice - I would have to say the fried rice here is really yummy. Fried dry and long enough to have the 'wok hei' that gives it the umph!

Sweet cakes - I know there's a name for this but I really can't recall :) Anyway, this dish totally failed as they refrigerated it and didn't thaw it long enough before serving it. So it was still a little hard to bite.

Tong sui - There was some canned longan and jelly pieces in this. Nothing to shout about too.

Meatworks @ Solaris

2009-08-27T15:43:00.004+08:00

Rush hour lunch but we still made it to Meatworks. They have daily set lunches priced at RM10 which comes with a main course and dessert. Main course choices are usually 1 western dish and 1 asian dish while dessert is usually a small plate of fruits.

Beef stew with butter rice
Beef was not stewed long enough so wasn't as tender as it should be. Butter rice was ok.

Nasi Ayam Gulai Lemak
Despite the presentation, I must say the rice is too little to satisfy a hungry man at lunch. The ayam gulai lemak was good though. I'm guessing my colleauge is gonna start feeling hungry very soon.

As we were rushing to get back to the office, I didn't have a chance to snap pics of the restaurant interior and the plate of fruits for dessert. It's still good value for money if you're looking for something different to have for lunch on a weekday. But I would just stick to set lunches as the other items on their ala carte menu is way too pricey for my liking.

Garden Lifestyle Store & Cafe @ 1Utama

2009-08-27T14:50:00.018+08:00

So one time my colleagues and I decided to try out this place in 1Utama that we came had set lunches. You know la, times like these, set lunches are the way to go. The set lunches are priced in the mid 10s so it's not that bad.

The whole place is decorated like a garden and I must say it is very well done up. You get the feeling as if you're having lunch in a garden. Of course without the tropical heat from the sun and with the powerful air-conditioning in 1Utama..... The place I want to be.. haha...

There's even a grand piano right smack in the middle although I'm not sure if there's ever a pianist to entertain patrons there.

Lovely flower decor on every table. Small and cute!

On to the food... which is the priority of course :)

All set lunches kick off with soup of the day. It happened that on this particular day it's tomato soup. I would have preferred mushroom soup but tomato's fine with me too. Not too sour but serving was a tad too small for my liking though.

Seafood aglio olio pasta... I think giving 3 shrimps is really miserable albeit being set lunch. Taste wise... so-so only... nothing to shout about.

I ordered nasi lemak which usually doesn't fail. It turned out quite alright although the sambal was a little too spicy. Chicken was fried too long so the meat was dried up and hardened and hardly any meat left on it... :)

I think this was chicken paprika, if I remember correctly. Taste was ok but serving was little.

Each set lunch comes with a drink and you get a choice of ice lemon tea, coffee or tea. The ice lemon tea was a little too sour for my liking and little too much ice in it. But a generous portion.

Iced coffee. Was quite nice and not too strong.

JJ Swiss Rolls

2009-08-03T17:09:00.017+08:00

The latest craze in Ipoh has to be of course JJ Cakes Swiss Rolls with over 20 flavours to choose from. I tried it once and am totally in love with them. Not a big cake lover yours truly here but this is really something.

The most important thing about JJ Cakes is that all cakes are made with low sugar, no preservatives, no colouring and uses only fresh fruits and vegetables. I have not had the opportunity to sample all the flavours as yet but I will in time to come.

Some of the flavours that I've tried so far are Carrot Cream Cheese, Banana Cream Cheese, Pumpkin Cream Cheese, Spinach Cream Cheese, Chocolate Hazelnut, Coffee Walnut, Fresh Chempedak, Fresh Durian, Fresh Mango, Fresh Yam and Pandan Custard.

I went on a swiss roll buying craze yesterday in Ipoh and came back with 14 rolls! Of course some were orders from friends and family. Most people favour the Chocolate Hazulnut and Coffee Walnut as the centre of the roll is filled with chunks of nuts in fresh cream. Being the durian and chempedak fan that I am, my favourites currently are Fresh Durian and Fresh Chempedak. The centre of the roll is filled with thick creamy durian or chempedak paste with chunks of the respective fruit in it.

Here are some pics for you to ogle at :)

Chocolate Hazelnut - have a slice of this roll with your favourite cup of coffee - feels like heaven...

Coffee Walnut

Fresh Chempedak

Fresh Durian

Fresh Mango

Pandan Custard

Spinach Cream Cheese

Pumpkin Cream Cheese

Carrot Cream Cheese

Banana Cream Cheese

Dim Sum at Restoran Yoke Fook Moon Ipoh

2009-08-03T16:20:00.023+08:00

I'm a dim sum lover. My family members are all dim sum lovers. It has been that way since my grandparents' era. Every Sunday morning we will all go to our favourite dim sum joint in Ipoh and indulge...

After years and years of hanging out at Restoran Yoke Fook Moon, I suddenly realise that I've never taken pictures of the food there. So this weekend trip back to Ipoh I decided it's finally time to introduce this in my blog.

So here goes...

The classic dim sum lover will go for the traditional dim sum choices:

Har Kau (Prawn Dumpling) with succulent juicy whole prawns

Siew Mai (Pork Dumpling) with minced pork and prawns wrapped in special wantan skin

Loh Mai Kai (Steamed Glutinuous Rice)

Char Siew Pau (Roast Pork Buns)

Tai Pau (literally means big bun) but it's filled with yummy strips of tender pork, salted egg, boiled egg and lots of vegetables

Almost finishing Tai Pau :)

Yu Dan (Fishballs)

Yu Mai (Fish dumpling) but actually more like fishballs just that it's different from the above as it's not fried but steamed. It's juicier and more tender with a crunchy feel to it

Assorted fried dim sum

Dan Tart (Egg Tarts) the pastry fluffy and crispy

Now dim sum in Ipoh nowadays comes in many new varieties. Our favourite hangout constantly comes out with new varieties to add to their already long list of items in their menu. Here's some of my family favourites :

Fun Kuin (Special dumpling) with prawns, minced pork and vegetables in a special skin

Keong Yoong Sek Pan Yu (Grouper in Special Ginger Sauce) is a real favourite. A piece of fish meat is steamed on top of fishballs and added with minced ginger sauce.

Ngau Yook Yuin (Beef balls) is a really new item on the menu. Have only had it couple of times so far and it's juicy and succulent.

Otak Taufu (Otak-otak Beancurd) the name says it all. It's fusion of nyonya and chinese taste. If you're a fan of otak-otak then you'll love this.

Yeh See (Sweet dumplings coated with grated coconut)

Special Red Sweet Sauce - Now if you're from Ipoh, you'll be familiar with this sauce. It's dark red in colour and teeny bit of sweet taste with a tinge of sourness. I have searched high and low for this sauce in KL but to no avail. You can get only the brown sweet sauce that goes with chee cheong fun but that's another story for another day.

There's still many varieties of dim sum available at this restaurant and the place comes highly recommended. If I'm in Ipoh on a Sunday you'll be sure to find my whole family there :)

Seafood Dinner @ Restoran Yin Her

2009-07-08T10:04:00.009+08:00

Last night was seafood galore. Boss brought all of us to his favourite seafood joint in Sungai Buluh. This is our second visit there actually. Since we have a new hire this month, we decided to go to Restoran Yin Her again to welcome her to the company.

To cut a long story short, this is what we ordered.

Steamed Pak Sou Koong - The fish was deliciously fresh and cooked just right although the size was a bit too small for my liking. I would have preferred a bigger fish.

Deep Fried Squid - Don't know how come this dish turned out so small with baby squids instead. I ordered a small dish and then changed it to medium but it still turned out small. Not enough to eat la!

Deep Fried Man Tou - to go with Sweet Sour Chili Crabs. Fried just right. Crunchy on the inside and soft on the inside. Yums!

Stir Fried Belacan Paku-Pakis - Not a common dish but this time round the vege was stir fried just right. Crunchy and juicy with all the flavours of belacan soaked in.

Sweet Sour Chili Crabs - Very yummilicious indeed. Definitely better than the so-called good ones in Singapore although the crabs were a bit small. But at a price of RM19.80 per kilo, I'm not complaining. Just sour enough, not too sweet with the right amount of chili to add to the spiciness.

Cheesy Crabs - This is a must have if you're a cheese lover. The curry leaves add to the aroma and enhances the taste just right.

Moon Palace @ The Mines Shopping Fair

2009-06-02T11:41:00.013+08:00

Starter was a lobster combination dish. Wasn't too bad although I would have liked it to have more lobster meat.

Instead of the usual shark's fin soup, we ordered seafood soup but in the same style. I think this is a much better dish as there's way lots more crab meat in it.

Our favourite dish, roast suckling pig. No Chooi family dinner will be complete without this dish. I have to give a thumb's up for this dish as it was done just right. Not swimming in oil and the skin crunchy just the way it should be.

Steamed herbal fish but this is not just any fish. It's Loong Tun fish. Herby taste just right and fish is cooked to perfection.

Ah... the usual broccoli, mushroom dish in most chinese restaurants. Nothing to shout about as it's pretty much the same everywhere.

Something different for a change. Otak-otak fried rice. Now you know most chinese restaurants can't dish up really good fried rice. I have to say that this is one of the best fried rice I've tasted in a long, long time. Those chunks on top are fish meat cubes marinated ala otak-otak style. Not an otak-otak fan but it wasn't too bad.

Another new dish. Bits of aloe vera, nata de coco and 'frog's eggs' in serai juice. Very refreshing and not your usual dessert.

Another one of my favourite. Melting Yolk Custard Bun. You have to eat it warm. Salted egg yolk in a bun. The yolk will be oozing out as you bite into the bun. Absolute heavenly taste. You can also get it at Tai Thong Dim Sum. It's called Lau Sar Pau.

Aka Momiji

2009-04-16T14:10:00.009+08:00

Over the weekend, we celebrated Por Por's birthday at Aka Momoji restaurant. Food was good, value for money. Service is average. The nicest thing I remember is the complimentary ice cream they gave my grandma and little sis when they found out we were celebrating my grandma's birthday.

Here's some of the food we sampled.

Grilled salmon fish head, lightly salted

Fish was absolutely fresh. No fishy taste. Salted just right to taste.

Unagi - yummy and tasty. What more can I say.

Anchovy fried rice

Mashed potatoes with cheese

Chicken & egg with rice

Unagi bento set which came with saba and sashimi

Teriyaki chicken bento set but it came together with fried chicken and seafood tempura. Talk about value for money.

Sashimi set with rice. Check out the variety. Just before my sis started eating, a fly decided to land on the tuna to sample it before her. We alerted the waitress and they immediately changed a new set.

*** Don't ask me why the last 2 pics are somehow in the wrong direction. Blame Blogger. ***

We also ordered a serving of salmon belly. Absolutely yummy.

My dad ordered a bottle of sake to be shared. We couldn't finish it obviously.

Overall, I would say that Aka Momiji is a place worth visiting if you're looking for some good quality and value for money Japanese food in Ipoh. I'll be back there one of these days.

Christmas Feast - A Standing Ovation!

2008-12-26T12:26:00.011+08:00

Been a few years since I celebrated Christmas so this year I decided to indulge. Ordered a turkey from La Gourmet House from The Curve. Their chef, Anthony, makes a mean turkey. Haven't had it since 4 years ago. Expensive but it's well worth the money. Trust me.

Home made salad

Thai Food Fiesta - Phuket

2008-12-26T11:45:00.041+08:00

Apologies again for leaving this blog unattended to. Sigh. Just too many things to get round to. Was in Phuket recently for vacation and had been having food fiesta there. Basically tom yum koong almost everyday... Haha!

Here's some pics for all the enjoy...

They really do have the cheapest beer in Phuket.

Tom yum koong seafood

Green curry pork (yummy)

Stir fried chicken with cashew nuts (actually it's our Chinese style koong poh kai ting)

Stir fried morning glory (kangkung la)

This drink is absolutely yummy.... Strawberry shake!

Food is quite nice but still not as good as Break Point. Not as much value for money too.

Tom yum koong seafood again but I discovered tom yum paste at the bottom of the bowl. Hmph!

Stir fried kailan

Panaeng curry pork

Mr. Good's Seafood. Didn't try the food there coz the prices were just crazy. Had fresh coconut only.

Soup noodle with deep fried prawns, coagulated pig's blood, cuttlefish and crab meat.

Roast pork & roast chicken rice

Couldn't resist the roast pork so ordered another serving of it.

My favorite chocolate banana pancake. A must try whenever you're in Thailand.

Back to Break Point. Refreshing Lemon shake.

I forgot the name of this dish but it's absolutely yummy if you're a coconut lover. Very very rich!

Tom yum koong again!

Stir fried chicken with asparagus

Stir fried mixed vege

Lime shake

Tomato shake

Sambal fried rice with pork

Pineapple fried rice.

Delectable! Banana shake

Tom yum koong again. But this time with pork.

Stir fried chicken with cashew nuts again.

Stir fried morning glory again

Baked pineapple rice.

KFC delivery set meal.. Haha

Migration

2008-11-27T14:37:00.002+08:00

I've been pondering on the idea of migrating this blog. Should I or should I not?

Time for some updates

2008-11-13T10:49:00.001+08:00

Ok Ok.. I know I've been ignoring this blog for yonks. But I haven't been ignoring my taste buds though... so stay tuned for some updates in the coming weeks...

Klang Seafood

2007-05-27T15:57:00.000+08:00

Have been busy for awhile now so have left this blog not updated... Sorry about that... Here's some updates for this year... Had the privilege to taste some really good seafood in Klang back in January. Don't the dishes just look tantalising?

Four Heavenly Kings

Pepper Salted Mantis Prawns

Kam Heong La-La

Curry Fish Head (using milk instead of santan)

Oyster Omelette

Great soy-based dinner! And all home-cooked...

2007-01-30T22:59:00.000+08:00

Thanksgiving made easy

2006-11-07T14:43:00.000+08:00

EARLY NOVEMBER
Choose a menu (we have four great ones to suggest).
If you're ordering a fresh turkey, do it now; if you're buying a frozen turkey, you still have time, but don't wait until the last minute. Remember: It's best to allow four to five days for it to thaw. (For advice on buying, defrosting, and cooking your turkey, see How Big a Bird, and Other Turkey Tips.)

Floral centerpieces finish off a well-set table. Florists are busy this time of year, so order flowers now.

FOUR DAYS BEFORE THANKSGIVING
Start defrosting the frozen turkey in the back of the refrigerator, where it is coldest.
Compose a shopping list, and purchase all non-perishables. Wait until the day before Thanksgiving to buy salad greens, fresh bread, or seafood.
If you're baking pies for dessert, make the dough for the crust, roll it out, lay it into pie plates, and freeze.

TWO DAYS BEFORE THANKSGIVING
Prepare the serving pieces, plates, flatware, glasses, etc.
If you're using cloth napkins or tablecloths, iron them now.
Make the cranberry sauce (try our Cranberry Orange Relish); a couple of days in the refrigerator will give the flavors time to develop.
Homemade stuffing often calls for stale bread; cut and cube the bread now, and set the cubes out in a single layer on a baking sheet.

ONE DAY BEFORE THANKSGIVING
Pick up the fresh turkey from the market.
Prepare the stuffing (try our Classic Stuffing), but leave out any raw eggs until you stuff the bird.
Make the Giblet Stock for the gravy.
Defrost pie dough; assemble and bake pies.
Peel the potatoes, then refrigerate them in a pot of cold water.
Make the vegetables and other side dishes that require baking, such as casseroles, and reheat them tomorrow; or assemble them today, and cook them right before dinner.
Set the table tonight or first thing in the morning.

THANKSGIVING DAY: DINNER AT 5 P.M. (one 20-pound turkey)
9:30 a.m. Remove the turkey from the refrigerator, allowing it to sit for ninety minutes to two hours at room temperature. If your stuffing recipe calls for eggs, add them now.
11:15 a.m. Preheat the oven, and stuff the turkey. (See Roast Turkey 101 for step-by-step directions.)
11:30 a.m. Put the turkey in the oven, basting it every half hour.
12:00 p.m. Chill the white wine.
1:00 p.m. Make the mashed potatoes. Closer to dinnertime, place them in a heat-proof bowl and set them at the back of the stove over simmering water.
3:00 p.m. Prepare the coffee, but do not brew it until about twenty minutes before it will be served.
4:00 p.m. Check the temperature of the turkey at the thigh, which is the thickest part. If the thermometer reads 180°, remove the turkey from the oven. If not, check the temperature every fifteen minutes until the bird is done.
4:15 p.m. The turkey will need to sit for thirty minutes prior to carving. Take advantage of the break to make the gravy and last-minute vegetables.
4:30 to 5:00 p.m. Call everyone to the table.

Nasi Dagang

2006-11-03T08:59:00.000+08:00

Have been searching for good Nasi Dagang around KL / PJ and finally found this in Damansara Uptown. Authentic!

Great Japanese cuisine at KL Hilton

2006-09-17T22:46:00.000+08:00

Had the privilege of dining at Iketeru Restaurant in KL Hilton recently. Food was great although I wouldn't say the prices were affordable. But what the heck, for good food...

The Unagi Kabanaki was very fresh. Good value for money as they give you the whole Unagi.

Beef Teppanyaki was a little overdone, but still delicious nonetheless. Generous with portions of meat but at above RM50 for a serving.

Seafood fried rice filled tiny bits of various seafood and mixed vege. Very aromatic.

Deep fried soft shell crab was not crunchy enough although it's fresh. For that price, I can get much bigger portions at chinese restaurants.

Black Sesame Seed Ice Cream. Now this is a dessert not found in most places other than Japanese restaurants. You can feel tiny bits of black sesame seeds. Very interesting...

Food & Fruits Carving Competition at 1Utama!

2006-09-13T18:33:00.000+08:00

Water: How much should you drink every day?

2006-09-13T18:05:00.000+08:00

Provided by:

Last Updated: 04/21/2006

How much water should you drink each day? — a simple question with no easy answers. Studies have produced varying recommendations over the years, but in truth, your water needs depend on many factors, including your health, how active you are and where you live.

Though no single formula fits everyone, knowing more about your body's need for fluids will help you estimate how much water to drink each day.

Health benefits of water

Water is your body's principal chemical component, comprising, on average, 60 percent of your weight. Every system in your body depends on water. For example, water flushes toxins out of vital organs, carries nutrients to your cells and provides a moist environment for ear, nose and throat tissues.

Lack of water can lead to dehydration, a condition that occurs when you don't have enough water in your body to carry out normal functions.

Nearly all of the major systems in your body depend on water.

How much water do you need?

Every day you lose water through your breath, perspiration, urine and bowel movements. For your body to function properly, you must replenish its water supply by consuming beverages and foods that contain water.

A couple of approaches attempt to approximate water needs for the average, healthy adult living in a temperate climate.

Replacement approach. The average urine output for adults is 1.5 liters a day. You lose close to an additional liter of water a day through breathing, sweating and bowel movements. Food usually accounts for 20 percent of your total fluid intake, so you if you consume 2 liters of water or other beverages a day (a little more than 8 cups) along with your normal diet, you will typically replace the lost fluids.
Dietary recommendations. The Institute of Medicine advises that men consume roughly 3.0 liters (about 13 cups) of total beverages a day and women consume 2.2 liters (about 9 cups) of total beverages a day.

Even apart from the above approaches, it is generally the case that if you drink enough fluid so that you rarely feel thirsty and produce between one and two liters of colorless or slightly yellow urine a day, your fluid intake is probably adequate.

Factors that influence water needs

You may need to modify your total fluid intake depending on how active you are, the climate you live in, your health status, and if you're pregnant or breast-feeding.

Exercise. The more you exercise, the more fluid you'll need to keep your body hydrated. An extra 1 or 2 cups of water should suffice for short bouts of exercise, but intense exercise lasting more than an hour (for example, running a marathon) requires additional fluid. How much additional fluid is needed depends on how much you sweat during the exercise, but 13 to26 ounces (or about 2 to 3 cups) an hour will generally be adequate, unless the weather is exceptionally warm.

During long bouts of intense exercise, it's best to use a sports drink that contains sodium, as this will help replace sodium lost in sweat and reduce the chances of developing hyponatremia, which can be life-threatening. Fluid also should be replaced after exercise. Drinking 16 ounces of fluid per pound of body weight lost during exercise is recommended.
Environment. Hot or humid weather can make you sweat and requires additional intake of fluid. Heated indoor air also can cause your skin to lose moisture during wintertime. Further, altitudes greater than 2,500 meters (8,200 feet) may trigger increased urination and more rapid breathing, which use up more of your fluid reserves.
Illnesses or health conditions. Signs of illnesses, such as fever, vomiting and diarrhea, cause your body to lose additional fluids. In these cases you should drink more water and may even need oral rehydration solutions, such as Gatorade, Powerade or Ceralyte. Certain conditions, including bladder infections or urinary tract stones, also require increased water intake. On the other hand, certain conditions such as heart failure and some types of kidney, liver and adrenal diseases may impair excretion of water and even require that you limit your fluid intake.
Pregnancy or breast-feeding. Women who are expecting or breast-feeding need additional fluids to stay hydrated. Large amounts of fluid are lost especially when nursing. The Institute of Medicine recommends that pregnant women drink 2.4 liters (about 10 cups) of fluids daily and women who breast-feed consume 3.0 liters (about 12.5 cups) of fluids a day.

Beyond the tap: Other sources of water

Although it's a great idea to keep water within reach at all times, you don't need to rely only on what you drink to satisfy your fluid needs. What you eat also provides a significant portion of your fluid needs. On average, food provides about 20 percent of total water intake, while the remaining 80 percent comes from water and beverages of all kinds.

For example, many fruits and vegetables — such as watermelon and cucumbers — are nearly 100 percent water by weight. Beverages such as milk and juice are also comprised mostly of water. Even beer, wine and caffeinated beverages such as coffee, tea or soda can contribute, but these should not be a major portion of your daily total fluid intake. Water is one of your best bets because it's calorie-free, inexpensive and readily available.

Dehydration and complications

Failing to take in more water than your body uses can lead to dehydration. Even mild dehydration — as little as a 1 percent to 2 percent loss of your body weight — can sap your energy and make you tired. Common causes of dehydration include strenuous activity, excessive sweating, vomiting and diarrhea.

Signs and symptoms of dehydration include:

Mild to excessive thirst
Fatigue
Headache
Dry mouth
Little or no urination
Muscle weakness
Dizziness
Lightheadedness

Mild dehydration rarely results in complications — as long as the fluid is replaced quickly — but more-severe cases can be life-threatening, especially in the very young and the elderly. In extreme situations, fluids or electrolytes may need to be delivered intravenously.

Staying safely hydrated

It's generally not a good idea to use thirst alone as a guide for when to drink. By the time one becomes thirsty, it is possible to already be slightly dehydrated. Further, be aware that as you get older your body is less able to sense dehydration and send your brain signals of thirst. Excessive thirst and increased urination can be signs of a more serious medical condition. Talk to your doctor if you experience either.

To ward off dehydration and make sure your body has the fluids it needs, make water your beverage of choice. Nearly every healthy adult can consider the following:

Drink a glass of water with each meal and between each meal.
Hydrate before, during and after exercise.
Substitute sparkling water for alcoholic drinks at social gatherings.

If you drink water from a bottle, thoroughly clean or replace the bottle often. Refill only bottles that are designed for reuse.

Though uncommon, it is possible to drink too much water. When your kidneys are unable to excrete the excess water, the electrolyte (mineral) content of the blood is diluted, resulting in a condition called hyponatremia (low sodium levels in the blood). Endurance athletes — such as marathon runners — who drink large amounts of water are at higher risk of hyponatremia. In general, though, drinking too much water is rare in healthy adults who consume an average American diet.

If you're concerned about your fluid intake, check with your doctor or a registered dietitian. He or she can help you determine the amount of water that's best for you.

Poultry, meat and seafood: How to's of high-protein foods

2006-09-03T12:54:00.000+08:00

Poultry, meat and seafood: How to's of high-protein foods

Provided by:

Last Updated: 06/07/2005

Bacon and eggs for breakfast, a chicken sandwich for lunch, and steak and potatoes for dinner. Sound familiar?

Poultry and meat — beef, pork, lamb and veal — comprise the main portion of many people's diets. Besides being packed with protein, they're good sources of B vitamins, iron and zinc. But they can also be high in cholesterol, fat and calories, so enjoy these foods in moderation. Fish is high in protein, but low in saturated fat and cholesterol, making it a good substitute for poultry and meat.

So whether you eat poultry, meat and seafood on a regular basis or just occasionally, here are some tips for using these protein-rich favorites.

Poultry: Chicken and turkey

Selecting

Select lean cuts. The leanest poultry choice is white meat from the breast of chicken or turkey, without the skin. Although skinless dark meat is leaner than some cuts of beef or pork, it has nearly twice the fat calories as does white meat. Many grocery stores have both ground chicken and ground turkey. But know that when choosing ground poultry it may have as much fat as ground beef has, or more, because it includes dark meat and skin. To make the leanest choice, choose ground breast meat, or look for low-fat ground chicken or turkey.
Buy poultry that feels cold to the touch. Fresh poultry needs to be cold at all times to help prevent bacterial contamination. Make poultry, along with meat and fish, among the last items you put in your shopping cart before checkout.
Choose poultry that looks moist and supple. Avoid poultry that has signs of drying, discoloration, blemishes or bruising. Fresh poultry has a mild scent and is free of strong odors.
Don't buy poultry past the expiration date. Some poultry packages display a "sell by" or "use before" date. A sell-by date tells stores how long the product should remain on the shelves. A use-before date is the last date you should consume the product, to guarantee the best flavor and quality. Don't buy products past these recommended dates.

Storing

Use fresh poultry within two days. Store poultry toward the back of your refrigerator, which tends to be the coldest space. Make sure no juices drip from the poultry onto other foods, particularly fresh produce, in the refrigerator.
Freeze poultry in store packaging. Leave on the wrapping and add a second layer of airtight, heavy-duty plastic wrap before placing poultry in your freezer. Use frozen poultry sections within nine months and whole poultry within one year.
Thaw frozen poultry in the refrigerator before use. Bacteria can grow rapidly on poultry at room temperature. Thawing poultry in the refrigerator, however, can take two or more days, depending on the size of the pieces. Defrosting poultry in the microwave is another option. If you use this method, cook the poultry immediately after defrosting or put the pieces back in the refrigerator if you're marinating it. Also, use the "defrost" or "50-percent power" setting to thaw the poultry so that the edges don't cook while the rest of the meat remains frozen.

Cooking

Avoid contaminating other foods. Use different cutting boards and separate knives when preparing raw poultry. Wash your hands and all of the utensils and surfaces — plates and cutting boards, for example — that come in contact with the raw poultry or its juices before using them with other foods.
Cut off the skin and visible fat before cooking poultry. This lowers the fat content, and if you're grilling, helps prevent flare-ups, which can char the meat and form unhealthy compounds. If you're roasting a whole chicken or turkey, remove the skin after cooking, but before you carve and serve the meat.
Cook thoroughly before eating. To see if the meat is cooked through to its center, cut into the thickest part. Any juices should run clear. The meat should show no signs of uncooked or pink flesh. If using a food thermometer, check to make sure it registers 165 F for ground poultry, 170 F for breast portions and 180 F for whole birds.

Meat: Beef, veal, pork and lamb

Selecting

Choose lean cuts, such as pork loin chops, tenderloin or sirloin. Lean cuts of beef include round, chuck, sirloin or tenderloin. Lean pork includes tenderloin and loin chops. Look for USDA Choice or USDA Select grades of beef rather than USDA Prime, which usually has more fat content.
Avoid meat that is heavily marbled. Marbled meat is streaked with fat. Look for meat with the least amount of visible fat.
Look for moistness and bright color. Red or pink meat is a sign of freshness, although vacuum-packed meats may look slightly purplish for lack of exposure to air. Avoid meat that looks brown. It may be spoiled.
Check labels on ground meat. Most stores offer several types of ground meat, with varying percentages of fat by weight. Look for packages with the lowest fat percentage — 15 percent or less.
Don't buy meat past the expiration date. Some meat packages display a "sell by" or "use before" date. A sell-by date tells stores how long the product should remain on the shelves. A use-before date is the last date you should consume the product, to guarantee the best flavor and quality. Don't buy products past these recommended dates.

Storing

Keep meat cold. Keep meat in its store package toward the back of your refrigerator, which tends to be the coldest area. Don't allow any juices to drip onto other foods in the refrigerator. Cook or freeze whole cuts within three to five days and ground meat within two days of purchase.
Freeze meat in store packaging. Leave on the wrapping and add a second layer of airtight, heavy-duty plastic wrap before placing in freezer. Use frozen ground meat within four months and whole cuts within 12 months.
Thaw meat completely before cooking. Defrost meat in the refrigerator rather than at room temperature. To thaw meat faster, use the microwave or place sealed packages of meat in cold water. Cook the meat immediately after defrosting.

Cooking

Avoid contaminating other foods. Use different cutting boards and separate knives when preparing raw meat. Wash your hands and all of the utensils and surfaces — plates and cutting boards, for example — that come in contact with the raw meat or its juices before using them with other foods.
Trim away all visible fat before cooking. If not trimmed away by the butcher, use a sharp knife to remove all visible fat. Rinse and pat dry whole cuts of meat before cooking. Drain off all fat drippings after cooking.
Use low-fat cooking methods to prepare meat. Choose recipes that call for baking, broiling, roasting, braising, grilling or stir-frying.
Cook thoroughly. To test if the meat is done, check thin cuts or small pieces simply by cutting into a sample. You can safely eat whole pieces of beef or lamb medium rare, which means that the center looks reddish-pink. Or, you can cook the meat longer if you prefer. Cook ground beef medium to well-done. Cook pork to medium well, mostly white, but still moist. To know more precisely when meat is properly cooked, use a food thermometer to check the meat temperature, which varies by type of meat.

Discover fish and shellfish

Selecting

Seek out a reliable seafood source. Whether it's a supermarket or a specialty fish market, a reputable seafood retailer features a variety of quality fish and shellfish items.
Look for fresh seafood. Fresh fish has a moist, bright lustrous surface. Select fish that doesn't have dry spots and discoloration. Avoid seafood that is overly fishy-smelling.
Select whole fish that has bright, clear eyes and shiny, well-attached scales. Also look for bright pink or red gills and firm, springy flesh. If only frozen fish is available, buy fish still frozen rather than defrosted.
Don't buy seafood past the expiration date. Some seafood packages display a "sell by" or "use before" date. A sell-by date tells stores how long the product should remain on the shelves. A use-before date is the last date you should consume the product, to guarantee the best flavor and quality. Don't buy products past these recommended dates.

Storing

Keep fish cold. Securely wrap fresh fish and shellfish in a plastic bag or moisture-proof paper and store toward the back of your refrigerator, which tends to be the coldest spot. Use fresh fish within two days, and preferably one day, of purchase. Store frozen seafood up to six months.
Defrost frozen seafood in the refrigerator just before cooking. If the seafood is vacuum-packed, immerse the packages in cold water to thaw. If the fish is just wrapped in plastic or paper, place it on a plate and leave it in the refrigerator overnight. Cook frozen fish within a day of defrosting.

Cooking

Avoid contaminating other foods. Use different cutting boards and separate knives when preparing raw fish. Wash your hands and all of the utensils and surfaces — plates and cutting boards, for example — that come in contact with the raw fish or its juices before using them with other foods.
Remove visible fat and skin before cooking. Broil on a rack or grill so that fat drips away.
Take care not to overcook fish. As a general rule, allow 10 minutes of cooking time for every inch of thickness for medium-cooked fish. To see if it's done, use the tip of a small, sharp knife to cut into the flesh. The fish should separate into flakes and be opaque throughout. You can cook salmon and tuna to medium rare, if desired. Cook all fish to 145 F.

Basil Omelette

2006-08-23T20:21:00.000+08:00

A handful of freshly plucked basil leaves, rinsed clean and chopped
2 tbsp minced ginger
1 tsp chopped garlic
4 omega eggs, lightly beaten
1 tbsp oil
1 tsp sesame oil
1 tsp Shao Hsing Hua Tiau wine
Salt and pepper to taste

Heat 1 tsp oil and sesame oil in a non-stick pan.

Fry garlic and ginger until fragrant and crispy.

Dish out and leave aside. Mix basil leaves with the beaten eggs. Add a splash of wine and add salt and pepper to taste.

Stir until well blended. Heat 1 - 2 tbsp oil in a wok. Pour in the combined egg mixture.

Fry the eggs gentil until it is a done. Dish out and serve immediately.

Lim Meng Kee La Mian Siew Loong Pau

2006-08-23T10:34:00.000+08:00

Shanghai Siew Loong Pau (Steamed Meat Dumpling)
They have a chef from Shanghai making these yummy-licious dumplings. To eat: carefully transfer the dumpling to your spoon. Bite a small hole at the top and suck out the soup. Thereafter, you can eat the whole dumpling.

Shredded ginger with vinegar (to be eaten with Siew Loong Pau)

La Mian
You can see the chef from Hong Kong actually making these noodles from the kitchen window. Interesting sight! The noodles are springy.

Fried chicken cutlet Wuxi style
(Juicy and crispy)

Mushroom dumpling in soup
Nothing much to shout about the soup base here but the dumplings are filling. Lots of mushroom in it.

Stewed Herbal Lamb

2006-08-23T10:01:00.000+08:00

500g lamb, chopped into bite-sized pieces
35g ginger, shredded
35g dong kwai
1 tbsp dried kei chi
4 Chinese dried red dates, seeded
3 1/2 cups fresh chicken stock
2 tbsp oil
1 tbsp chilli bean paste
2 - 3 tbsp Chinese cooking wine
1/2 tsp pepper
1 tbsp sugar, salt to taste

Scald the lamb in boiling water for about 8 - 10 minutes. Remove and rinse in cold water.

Heat oil in a heavy-based saucepan and fry chilli bean paste till fragrant. Add in ginger, lamb and wine; mix well.

Pour in the chicken stock and put in the herbs. Bring to a boil and cook over a gentle heat for 2 - 2 1/2 hours or until meat is tender. Add salt, sugar and pepper to taste.

More Ipoh goodies - Dim Sum Galore

2006-08-22T12:17:00.000+08:00

Char Siew Pau

Choi Kuen (Vegetable Roll)

Keong Yoong Sek Pan Yu (Ginger Fishcake),
Pai Kuat (Steamed Ribs)

Wu Kok (Yam Dumpling), Har Kuen (Prawn Roll), Lobak Koh (Radish Cake)

Wu Kok (Yam Dumpling), Har Kuen (Prawn Roll), Lobak Koh (Radish Cake), Siew Mai (Pork Dumpling), Yu Mai (Fishball)

Goodies in Ipoh - Indulgence Cafe

2006-08-21T22:12:00.000+08:00

Roasted spring chicken

Penne Carbonara

Turkey ham & Macadamia Pasta

Pumpkin Pizza

Greek food in Chicago!

2006-08-18T18:19:00.000+08:00

All taken at a quaint little Greek restaurant along the street where they filmed My Big Fat Greek Wedding... The food is just simply tantalising!

Chicago specialty.. Deep Dish Pizza

2006-08-18T18:11:00.000+08:00

The famous Chicago Deep Dish Pizza... Thick and yummy... Drooling with cheese... One slice is enough to fill...

Chiangmai specialty...

2006-08-18T17:58:00.000+08:00

A specialty in Chiangmai.... Khantoke dinner where food is served while watching cultural show. Of course the food is bottomless! The fried chicken was one of the best I've had... crispy skin on the outside and tender moist meat on the inside. When in Chiangmai, make sure to try the crispy pork skin sold on the streets. There are 2 varieties... curly crunchy ones which is just the skin and the pork fat with bits of meat. Heavenly yet sinful food... Strictly for pork lovers!

Seafood pasta...

2006-08-16T23:33:00.000+08:00

Yummy seafood pasta... Loaded with clams, mussels, prawns and squid.. Delicious!

Breakfast at Denny's in Chicago

2006-08-16T09:22:00.000+08:00

Kids' Food Quiz - Answers

2006-08-15T16:53:00.000+08:00

1. Bologna

2. Pizza

3. Marshmallows

4. Honey

5. Cheese

6. Eggs

7. Cereal

8. Spaghetti

9. Chilli

10. Ice Cream

How did you score? Let me know...

Kids' Food Quiz

2006-08-14T23:31:00.000+08:00

1. What food has a first name of Oscar and a last name of Mayer?

2. Food with cheese and other toppings, eaten by the slice.

3. Roast these over an open fire for a gooey treat?

4. Sticky and sweet this food is produced in a hive.

5. This dairy product tastes good on crackers and sandwiches or on its own.

6. Over easy, scrambled or boiled are only a few ways you can prepare this food.

7. If you leave this breakfast food in milk too long it might become soggy.

8. Lady and the Tramp had a romantic dinner with this Italian dish.

9. Spicy Mexican dish with kidney beans.

10. Eat it on a cone, in a dish, with a topping or without.

Answers tomorrow.... Let me know how you scored!

Isn't this just yummy?

2006-08-14T22:14:00.000+08:00

Black Pepper Lamb Ribs at Restaurant Lee How Fook Ipoh. My favourite dish whenver I'm back in town. Order in advance though as it's not only a fave of mine. Anyone care to try?

For those Monday morning blues...

2006-08-14T08:41:00.000+08:00

Balinese coffee available all over Bali. Good for that kickstart oh-so-needed on Mondays...

Another refreshing drink...

2006-08-11T10:53:00.000+08:00

The humidity and heat in Bali can be too much to bear for some especially during the peak seasons. Try the 'es kacang' along the roadside near marketplaces. This stall was found near the wholesale woodcarving area in Sukawati. Going for about RM1 for a large glass... it sure quenches your thirst!

On a hot day...

2006-08-10T16:36:00.000+08:00

On a hot day... try a refreshing es oren! Available all over island of Bali...

Balinese Cuisine - Sate Lilit

2006-08-07T09:20:00.000+08:00

Another fave of mine in Bali - Sate Lilit

Balinese Cuisine - Babi Guling @ Bu Oka

2006-08-06T21:34:00.000+08:00

Anyone ever tasted this dish? My fave when in Bali. The meat is succulent and the condiments are fabulous. Tasty, yummy dish... Mmm....

More Balinese cuisine to come...

One of my favorite dishes...

2006-08-05T09:44:00.000+08:00

Carbonnara with asparagus

Ingredients:
240 of penne
100g of pancetta or streaky bacon cut in to small chunks
6 large asparagus spears cut into chunks
100g of freshly grated Parmesan
3 egg yolks
300ml double cream
2 tbsp of chopped parsley
Knob of butter
Salt and freshly ground black pepper

Add the penne to some salted boiling water and cook for 6 minutes. Then add the asparagus and cook for a further 2 to 3 minutes till tender but still with a little bite.

Whisk the cream with the egg yolks, add half the Parmesan and season with salt and pepper.

Fry the pancetta in hot pan and add a knob of butter. Once it's cooked toss in the parsley, asparagus and pasta. Then add the egg yolk and cream sauce. The heat of the pasta will cook the sauce.

Serve with the rest of the Parmesan. Enjoy!

Roast Rack of Lamb

2006-08-03T14:58:00.000+08:00

1 rack of lamb (approx. 8 chops)
Freshly ground black pepper
Dash of salt
1 tsp olive oil
Some baby potatoes (approx. 8 pieces), cleaned
1 tsp olive oil (extra)
1/2 tsp chopped fresh rosemary
1/2 tsp chopped garlic
A dash of salt and ground black pepper

Preheat oven to 180C
Trim off excess fat from meat and sinew, then brush with olive oil. Season the lamb with freshly-ground black pepper.
Wrap the bone ends with foil (to prevent burning) and place the meat in a baking dish. Roast for 30-40 minutes. When it is cooked, remove to a plate and cover with foil and set aside for 5-10 minutes, then cut racks into portions of 4 cutlets each and place on a serving plate. Serve with the potatoes.

To cook the potatoes: Clean the potatoes well and pat dry with a tea towel. Heat olive oil in a saucepan and add the potatoes. Toss around and cook over low heat for 15-20 minutes. Cover the saucepan halfway through cooking to help it cook thoroughly. Add chopped garlic, rosemary, salt and pepper to taste at the end of cooking. Dish out and serve.

And now...

2006-08-03T08:38:00.000+08:00

Restoran Tak Fok in Aman Puri. Be sure to go there early especially on weekends as it gets crowded by 6.30pm. No reservations accepted.

PS: Should try the deep fried sotong. Apparently it's quite authentic to the dish in HK.

Another fave...

2006-08-02T09:25:00.000+08:00

Chilli crab.. another fave of mine...

Anyone care to join me there one day?

Here Goes...

2006-08-01T08:49:00.000+08:00

My all-time fave dishes - cheesy buttered crab! Guess where it came from...

It's the perfect place to have small gathering of close friends over dinner. Small talk, laughter, dining on good food...

To start of...

2006-07-31T19:08:00.000+08:00

Anyone who knows me will know my passion for good food...