Foodie Foodie Foodieeeeee~

Labels: ice-cream parlour, yoghurt, Yogurberry

Hello people! I know lots of you are missing me already but I'm really sorry I won't be updating as frequent as last time eventhough I do feel guilty. Assignments, weekly tutorial work and work have been taking it's toll on me. I am physically and mentally tired almost everyday.

Anyhow, lemme do a short post to cheer you guys up!

Two days ago when I was doing my assignment, I let the dog have her "little adventure" a.k.a. run all over the house in search of insects/things to eat. I forgot that the maid left a basket of Duku Langsat at the kitchen floor (not enough surface area, you see) and my very clever little dog....yes...you've guessed it, CURI MAKAN!!

She got caught red-handed! I mean red-pawed as she left the inedible skin everywhere. Very naughty dog indeed. I even have a picture as proove!

*Bad Bobbi! The brownish yellowish Duku is in her mouth*

She does look horrible in this picture. She was being adventurous anyway, so it's ok to look not-so-feminine.

*"I'm sorry, Mommy!" pleads Bobbi*

Hey, don't you think she's an ugly bitch because she is actually a super duper very cute bitch! (she is a bitch what..)

*"Yay!! I'm sitting on the CEO chair! I am Chief Eating Officer!"

*"Mommy's room is my favourite hangout spot! My absolute favourite would be the floormat which I pee on almost every night!"

So..what breed is my dog again?? She is obviously a very hairy dog....well..lemme show you a picture that will give her away instantly.

*"You stupid! I'm a Shihtzu lah!"

There you go. You've heard her loud and clear.

Labels: Dog, Utter Bullshits

Sorry people, I'm not as motivated to blog as I used to. Uni works are taking its toll on me and also with work...I hardly have time to myself not to mention the pig. Luckily he is way busier than me, if not he'll definitely blow his top off.

Do drop by every now and then, you'll be surprised if I was happy enough to blog about food again.

Till then....XOXO

Supper is consider as a staple meal for most KL-lites. For some, it is even the first meal of then day! Yes, we KL people have wierd hours due to work, or just plain..for fun!

As most of you would know by now, I am one of those draculas who love to be under the moonlight. Of course, my favourite pass time is looking for food at that particular hour and mind you, the food must be good!

If you are familiar with the Pudu (Yes, near the old jail) area, you will definitely notice a row of shoplots that sell Chicken Rice till the wee hours of the morning. One is Hor Por Chicken Rice Restaurant while the other is Kokok Restaurant. I'm actually a fan of Kokok's because the service there is pretty good and best of all, you can just park by the roadside like it belongs to your grandfather. (Wee hours of the morning, remember? No traffic. ^_^)

It's signature dish is its Roasted Chicken but somehow, I don't find it that good. I actually enjoy other dishes that they serve such as its Curry Pork Ribs, Spicy and Sour Vegetables and Claypot Braised Pork.


*Curry Pork Ribs*

The Curry Pork Ribs which is an unusual find is cooked until the ribs are tender but not dry. As you can see from the picture, it is rather creamy and yes, it has a wonderful coconut milk aroma that makes you salivate with just a sniff.


*Spicy and Sour Vegetables*

A sucker for anything spicy and sour, the Spicy and Sour Vegetables is a must have for me. I even made the pig to takeaway just this particular dish for me on a few midnight cravings session. The vegetables are boiled till extremely soft like baby's food and the gravy, mmmm...sweet, sour, and spicy! To some of it, this dish may be rather unhealthy as the vegetable is overly boiled but this is how this dish is suppose to be. In the old days, this dish is cooked during winter with whatever leftovers the family has. A good way to "recycle" and keep the tummy and body warm.

*Claypot Braised Pork*

The wonderful Claypot Braised Pork is a definite must have. Its gravy itself is good enough for me to have two bowls of rice! (I hate rice, rememeber?) The meat, braised till soft with the flavour infused into it. It also has the correct amount of fat and lean meat. This particular dish has earned praises from everyone that I have brought them over. Seriously, it is that yummy!

Besides the above mentioned dishes, the restaurant also serves Roasted Pork (Siu Yuk), Grilled Pork (Char Siew) and Steamed White Chicken (Bak Gai) like any other Chicken Rice stall/restaurant/shop. In order to cater to everyone, they even had noodles dishes which I can't read as all of them was in Chinese and in extremely tiny writing for my not-so-good eyes.

Do give it a try especially if you need good food at wierd hours of the day!

Location: The restaurant is located along Jalan Pudu in shoplot opposite of Farmland Restaurant and Caltex Petrol Station. In fact, it is exactly opposite of a car dealer. Yes, it is extremely near the famour Pudu Wai Sek Kai.

Cleanliness: OK. Expect some "pets".

Price: Reasonable for that cuisine at that kind of hours.

Opening hours: 6.00pm till 4.30am

Labels: Chicken rice, Food, Kokok Restaurant, Pudu, Spicy and sour vegetables

My first ever unsuccessful baking happened when I tried my hands at making Portugese eggtarts. Sigh... it was such a dissapointment because I was craving for it there and then. All I have to say is that, serves me right for being such a cheapo and turn myself to local pastry skin by Kawan (less than RM4) instead of using Pampas (RM12+)!


*Before baking*

As you can see from the picture above, the pastry skin does seems to look rather ugly. I wonder what happen to it. Is it the way that I stored it? (Kept it in the pig's house's fridge instead of mine) Or I wasn't patient enough to wait for it to refrost properly? Can someone please tell me what went wrong?

*While baking*

It did look alright while it was in the oven. But somehow, then the custard has set, the pastry was still...soft and chewy. I added a few more minutes of baking, yet it was the same result.

*End result*

See..it is ugly. I hate it. The only part edible is the egg custart which was yummy, btw. Pls pls pls pls pls tell me where I've gone wrong, PLEASE~

Labels: Bake, Eggtart, Food, Portugese Eggtart, Unsuccessful

Is it me or is KL's temperatue rising? I've been sweating non-stop for the past few days eventhough I am just sitting at home! Hmmm...maybe it's time for a dip in the pool, or even better...eat more ICE-CREAM!!! *I DO need to eat more ice-cream, I'm low in calcium and the doc said I should take more dairy products. Ice-cream counts*

For mum's birthday 2 weeks ago, I made her an ice-cream cake, upon request. So I went to Baskin Robbins on May 31st to get hold of the 31% discount and took home a pint of Very Berry Strawberry. To my dismay, a pint was not enough for the recipe, hence I had to top the remaining with Raspberry Ripple from Nestle. BooHoo.


*Yes, I know this pic looks ugly. Wait for the next one*


*There, I told you it's not that ugly and it was yummy too!*

Since I was in the midst of exam, I made an extremely easy (more like cheat's way) ice-cream cake. Here's the recipe:

Ingredients:
Appoximately 200g sponge fingers (I used about a packet and a half)
A pint of Baskin Robbin's Very Berry Strawberry Ice-cream (you can substitute this with any sorbet or ice-cream)
1/2 pint of Nestle Raspberry Ripple Ice-cream (same goes here)
90 ml dark rum (I omitted this)
180ml of fresh orange juice, seived (I used slightly over 200ml for this to make up for the rum)

Methods:
1) Remove sorbet/ice-creams from fr4erezer for 30-40 minutes until putty-soft.
2) Combine rum and orange juice in a shallow bowl. Dip a few sponge fingers into the liquid until it softens. Do mind not to make them overly soft like paste, just soft enough to have a hearthy feel inside.
3) Place the soften sponge fingers around a 22cm loaf tin with its sugared side down. Then line the sides as well with the sponge fingers standing.
4) Spoon the Very Berry Strawberries Ice-cream into the the tin. Press with a spoon to release any air bubbles. This layer of ice cream should take about 3/4 of the loaf's height.
5) Repeat with Raspberry Ripple until the loaf is full.
6) Saw off the tops of the biscuit if there is any bulding out.
7) Cover with cling film and freeze for an least an hour prior to serving.
8) Run a knife through hot water before running it around the edge of the mould. Then, turn the cake over and place it on a plate.
9) Serve in slices and if you wish, decorate accordingly.

The cake was delicious and the soaked sponge fingers was great and I could taste the orange juice in it! I believe the rum version would be better. Do give it a try.

I know somehow my cake looks different from the recipe, but hey! Recipe is dead, our hands and thoughts aren't. So be creative and change them accordingly.

Labels: Bake, Home-made, Ice-cream cake, Recipe

Sakura or Cherry Blossom is a symbol for feminity or even beauty. It is indeed a very beautiful flower. Most KL-lites will remember Sakura as a upper class restaurant located along Jalan Imbi. In the late 1980s and early 1990s, it was a good place to be and a plate of Nasi Lemak cost RM12.90 at that time, which is rather ridiculous. However, people still come in flocks as their food may be costly, but the quality is certainly quaranteed.



Some has said that the main chef in Sakura has went to Madam Kwan's, hence the familiarity in taste and style. I believe so too, after tasting the same dishes from both restaurants.



Besides Nasi Lemak, its Nasi Bojari is also a must have. As I was with my family this time, we had a la cartes instead of per plate meals. We did order thier famous Fish Head Curry. It was very good, not too much coconut milk and not too spicy. Somehow, I prefer the Indian style fish head curry as they use more herbs compared to this Nyonya style.





*Fish Head Curry with plenty of vegetables*



We also had a pot of Assam Seafood Curry which was absolutely wonderful. The blend of coconut milk, chilli and tamarind was so fabulous that I kept sipping on the sauce even when there's nothing more in the pot. It is more flavourful compared to the Curry Fish Head maybe because it had more seafood such as prawns, squids and fish. Do remember not to order both Curry Fish Head and Assam Seafood Curry as they do taste almost the same and a medium pot is so huge that it took up so much table space. The fish/seafood servings weren't too much but the vegetables that comes with it was extremely generous.

*Assam Seafood Curry*

Besides that, we also had a bowl of Acar and a hotplate of tofu. The Acar was really good as it is spicy, sour and absolutely full of nuts. I went all nutty over this dish and left only a little to the others. Oppsie~ The Hotplate Tofu (which isn't on the menu) was also very good as they had used some salted fish. Eventhough the tofu amount was little, the minched meat gravy was generously laid on it.

*Acar and Sizzling Tofu*

A great dinner with the family at a not-so-average price. Hey, pay more for better quality, remember? Hehe

Location: Along Jalan Imbi, opposite of Rasa Sayang Shark's Fin Restaurant.

Cleanliness: OK. Good ambience.

Price: OKlah for its quality. This meal costed us less than RM300 including drinks and rice.

Labels: Assam Seafood Curry. Sakura, Fish Head Curry, Food, Jalan Imbi, Sakura

Aaron and I had dinner the other day as both of our homes did not cater for that particular night. He took me to this Pan Mee restaurant in Chow Kit that he's been raving for oh-so-long which serves Chilli Pan Mee. When we reach there, I was "Cheh....Kin Kin is it.." He sounded surprised coz previously when he asked me I didn't know of this place. Eh, common lah, I'm a food blogger ok.

Kin Kin's Chilli Pan Mee is so good that there's a few restaurants nearby that serves the same thing. Competition nearby so that dumb dumb people will go into thier resturants instead, ei? Oh well.... so people don't be fooled, just get into a shop lot that looks like a kopitiam ok, not the air-con one.


*The man behind with the short pants is the cook*

A typical bowl of Pan Mee at RM4.80 comes with blanched noodles, minched pork, mushroom stripes, anchovies and a poached egg. You have to add the chilli paste (the chilli residue from chilli oil) to your noodles to achieve the chilli Pan Mee version. Of course this is a good way as you can adjust it according to your taste. However, the portion is a little too small to be considered as a meal.

*Kin Kin's Chilli Pan Mee*

According to The Star Guide to Malaysian Street Food, the restaurant do serve normal Pan Mee in anchovies broth too. The best way to enjoy this bowl of noodle would be to break the poached egg and let the yolk run and coat the noodles first before putting in the chilli paste and mix everything together.

Personally, I think that Aaron's rave (sorry!) is too much lah. You haven't try even spicier stuff before. Next time I bawa you for the ultra spicy fix ok? Do check this place out and do becareful with your belongings as the security in this area is not that good (you know I know lah).

Location: 20, Jalan Dewan Sultan Sulaiman 1, off Jalan Tuanku Abdul Rahman.

Directions: Along Jalan Tuanku Abdul Rahman, keep left after the Shell station. Turn left before Pizza Hut and turn left again. The restaurant would be located in one of the shoplots on your right.

Cleanliness: Kopitiam style.

Price: RM4.80 per bowl, Herbal tea at RM1.00. Not too sure about soft drinks.

Opening hours: 7.30am-8.30pm (Mon-Fri), 7.30am-4.30pm (Sat & Sun). Closed on last Sunday of the month.

Labels: Chilli Pan Mee, Chow Kit, Kin Kin Restaurant, Pan Mee, TAR