Tag Archives: Chee

Recipe Hairy Gourd Soup

Hairy Gourd Soup with Pork Ribs, Dried Figs, Red Dates & Wolfberries

Soup

Had been away since the beginning of Hari Raya Holidays and got back home on just Tuesday. Had a great time meeting up with friends over food at Teluk Intan and Sitiawan. During the trip I managed to taste a variety of food such homemade three generation fishball, the famous Chee Cheong Fun, Glutinous Rice and many more to speak of (most was live spoken on facebook). While been back in my home, I decided to brew this healthy soup using hairy gourd with spare ribs, dry figs, red dates and wolfberries. The outcome was really encouraging as I also add in some dried longan to fragrant the soup. The soup taste sweet and light while the longan gave the soup as darker brown color.

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

read more »

Got Mentioned on Time Out Kuala Lumpur

timeoutKL
Baking Lesson at Big Boys Oven Studio

read more »

Chinese New Year Dinner at Si Chuan Doi Hua PARKROYAL Kuala Lumpur

Tropical Fruit Yee Sang
Tropical Fruit Yee Sang at Si Chuan Doi Hua

I was told that people born in the year of the Rabbit under the Chinese Zodiac are admired, trusted and are often financially lucky, defintely an awesome news. Family gathering over dinner is a must during the Lunar New Year. Here at Si Chuan Doi Hua Restaraunt, Chinese Chef Chew Chee Kuong and Sichuan Chef Wong Yunghai bring blessings and prosperity to the table with lavish feasts of auspicious set menus with signicant symbolic dishes and colourful Yee Sang with good fortune and luck. What was truly delighted was I got to indulge them, it was the most inspired Sichuan dining experience.

read more »

Pages: 1 2 3

MY TRAVELOGUE . . .

PENANG PART2

.
.
.
.
.
.

DSCN0911DSCN0913DSCN0915
DSCN0923DSCN0925DSCN0928
DSCN0931DSCN0935DSCN0936
DSCN0910

After lunch we returned back to Hong Yap at Jalan Siam to continue the baking class for the afternoon session. This time we had great fun baking and creaming the cupcakes and we even had a young little man in the class. :) He was for sure a chef in grooming.

DSCN0950
DSCN0939DSCN0942DSCN0944
DSCN0945DSCN0957DSCN0958
DSCN0951DSCN0959DSCN0960

In the evening we head off for a quick dinner before we departed for Kuala Lumpur. The hawker scene in Penang was awesome and so cultured. It brought back a lot of chilhood memories of my growing up. It was fun eating at the roadside in those days, it was so fun and full of heritage which we seldom experience this days.

DSCN0962DSCN0968
DSCN0970DSCN0972
DSCN0967DSCN0963
DSCN0965DSCN0966DSCN0961

Lovely delicious porridge, Penang’s turely awesome chee cheong fun, fried oyster omelette, and tasty satay!

DSCN0973DSCN0975
DSCN0978DSCN0979

We left Penang straight after a beautiful meal and took the ferry to the mainland.

DSCN0981DSCN0983

Penang had played a great host to us and I myself will defintely be seeing your more in this coming 2009 . . . . always Sunny Yaw

On the second day, Lingzie, Sid and myself we went to Chok Dee Thai for a Thai cuisine and it was a very relax and comfortable place to dine. It was located at a row of colonial designed house and was renovated into a restaurant. We loved the dishes, very well flavoured, tasty and the price was affordable but the portion were slighty small.

Restaurant De Hunan

I was introduced to this Hunan Restaurant by Chef Steven and was told that the dishes served here is gorgeous. I was told it is a must order for the Mao’s Pork and also the steam fish head with salted red chillies. So what I did? I step into this gorgeous eatery.


I had tasted Mao’s Pork when I visited Mao’s Restaurant in Beijing. This Mao’s Pork dish in Beijing tasted very different from what we usually get in Kuala Lumpur. It taste so soft, tasty and so succulent. Lovely! When I was at this eatery, firstly we were served with some unique tibits:

Seaweed Pickle

Lotus Root Pickle

Yummy thin slices Pig Ears


3 plates of tibits to start off with which is so delicious.

A lovely bowl of steam rice.

A skewered prawn top with black bean paste, lovely. Here we get bigger prawns but in Beijing the prawn is so micro small, lol!

“Lat Chee Kai” Hot Peppered Chilli Chicken

OMG! Mao’s Pork….authentic lovely! A must for Porkie lovers!

Pig’s Tail Claypot….. very delicious and with a touch of hot!

Oh! Lovely Hot Fish Head….. a must for hot lovers… “just like chasing the dragon”

Emperor noodles to be eaten with the fish head gravy…. fantastic!

If you are a porkie and also a fan of hot hot food, this is a place to be! Beijing on your doorstep!.

Restaurant De Hunan
No 2, Jalan Kuchai Maju 6
off Jalan Kuchai Lama
58200 Kuala Lumpur
Tel: 03-7987 9318
Opens: 11am – 11pm

From myself, Sidney

Salt & Peppered White Baits

“Chee Yim” or “Salt & Peppered” is a very delicious dish by itself. You can have it in prawn, squid, chicken, mantis prawn and even fish. Today I am introducing this dish with white baits. White baits are small fishes whereby all the bones are taken out before being cooked. As my good friend Sunny Yaw always say, easy and simple….lol!


400gm white baits (other white fish meat can be used too)
1 egg
a pinch salt
a pinch white pepper
1 teaspoon sesame oil

tapioca powder
oil for deep frying

3 tablespoon white wine
3 sliced green chilli padi
a pinch salt

Marinated fish baits with salt, white pepper, seame oil and set it aside.
Heat up deep frying oil
Coat fish baits with tapioca flour.
Deep fried them till light golden brown.
Heat up a clean wok.
Put all those deep fried fish baits on to the work.
Dashed in white wine.
Throw in green chilles and a salt.

I would recommend you to order this when you are dining at my restaurant as it had be come a favourite dish with my dinners.

Have a try yourself in your own kitchen too.

Yours Steven Cheng

Sin Hong Kee, Old Town, Ipoh

Sin Hong Kee is another gem of Ipoh when comes to chinese desserts such “kuih talam”, “kuih ko chee”, “woo tau kou” and also sweet soup dessert such as red bean, green bean and many many more variety.





They have been visited by 8TV programme “Ho Chiak” and gave a thumbs up, I definitely agree with them. So next stop in Ipoh for dessert would be Sin Hong Kee!!!

Yours Sidney

Sin Hong Kee, Old Town, Ipoh

Sin Hong Kee is another gem of Ipoh when comes to chinese desserts such “kuih talam”, “kuih ko chee”, “woo tau kou” and also sweet soup dessert such as red bean, green bean and many many more variety.





They have been visited by 8TV programme “Ho Chiak” and gave a thumbs up, I definitely agree with them. So next stop in Ipoh for dessert would be Sin Hong Kee!!!

Yours Sidney

The Fifth Day of the Lunar Month – ‘Choong Chi’

On the fifth day the lunar month, the chinese celebrates the Rice Dumpling Festival, or Dragon Boat Festival in honour of a patriotic poet, Qu Yuan who drowned himself in Miluo River as a protest against the Emperor. For this, rice dumpling is a must-have specialty every year.
This year 19th June 2007 will be a season fills with the fragrance of appetizing rice dumpling. Rice dumpling come with an assortment of fillings layered in glutinous rice, wrapped with bamboo leaves and are boiled for hours. Many of us especially all the mums and grandmums have from early days been busy scouting for all basic ingredients necessary for the preparation of rice dumpling such as selection of glutinous rice, dumpling leaves and any other ingredients of our choice to welcome the arrival of this traditional chinese festival.
The rice dumpling not only comes in various shapes but in different variety of taste too. It can be categorized into sweet and savory two groups. The creation of nyonya and malay rice dumpling with a blend of local culture, add on further to the diversity of this chinese cuisine.

As for me this year due to heavy, hectic and busy working hours and not able to ‘balik kampong’ to celebrate “Tai Yat Chee” over the weekend with my two wonderful ladies(my mum and my aunt), I decided to celebrate this tradition by buying some rice dumplings

Where would be the best place to get this authentic rice dumpling? I guessed it must be The Tasty Rice Dumpling at Bandar Sungai Long, KL. The owner Elaine started this shop 5 years ago and now her son also helps her to run the business. There are many varieties of rice dumpling available from this shop such as five spice, egg yolk, green bean, chilli shrimp, vegeterian, eye bean, red bean, nyonya and kee chang.

I had tasted the five spice fried rice dumpling which was great, lovely, fragrant and mystified really. I love it. You can smell the fragrnt of the five spice, lovely salted egg yolk, the meat and not to overpowering of glutinous rice.

I also had a bit of rice dumpling which is white in colour. But as from young I alway prefer the one, fried rice dumpling.

I also tried their nyonya rice dumpling which consist of sweeten minced meat and a mild of spice. For this one I find that it a bit huge compare to those I usual had before. The taste was average to my liking.

I love the red bean rice dumpling which is a sweet rice dumpling. I really like this, the size is great, not too huge and easy to handle. The glutinous rice was soft and tender, as you bite into it, you can taste the sweetness of the red bean, it was so gorgeous and I was totally speechess.

By the end of the day, my tummy was really full and just can’t handle them anymore and also had to skip my dinner too. Tasty Rice Dumplings has a great variety of rice dumpling selection and also not too pricy and very affordable. I would give them an 8 out 10 for quality, tasty and affordablity.

Tasty Rice Dumpling
28, Jalan SL 1/2
Bandar Sungai Long
03-90766130

The Fifth Day of the Lunar Month – ‘Choong Chi’

On the fifth day the lunar month, the chinese celebrates the Rice Dumpling Festival, or Dragon Boat Festival in honour of a patriotic poet, Qu Yuan who drowned himself in Miluo River as a protest against the Emperor. For this, rice dumpling is a must-have specialty every year.
This year 19th June 2007 will be a season fills with the fragrance of appetizing rice dumpling. Rice dumpling come with an assortment of fillings layered in glutinous rice, wrapped with bamboo leaves and are boiled for hours. Many of us especially all the mums and grandmums have from early days been busy scouting for all basic ingredients necessary for the preparation of rice dumpling such as selection of glutinous rice, dumpling leaves and any other ingredients of our choice to welcome the arrival of this traditional chinese festival.
The rice dumpling not only comes in various shapes but in different variety of taste too. It can be categorized into sweet and savory two groups. The creation of nyonya and malay rice dumpling with a blend of local culture, add on further to the diversity of this chinese cuisine.

As for me this year due to heavy, hectic and busy working hours and not able to ‘balik kampong’ to celebrate “Tai Yat Chee” over the weekend with my two wonderful ladies(my mum and my aunt), I decided to celebrate this tradition by buying some rice dumplings

Where would be the best place to get this authentic rice dumpling? I guessed it must be The Tasty Rice Dumpling at Bandar Sungai Long, KL. The owner Elaine started this shop 5 years ago and now her son also helps her to run the business. There are many varieties of rice dumpling available from this shop such as five spice, egg yolk, green bean, chilli shrimp, vegeterian, eye bean, red bean, nyonya and kee chang.

I had tasted the five spice fried rice dumpling which was great, lovely, fragrant and mystified really. I love it. You can smell the fragrnt of the five spice, lovely salted egg yolk, the meat and not to overpowering of glutinous rice.

I also had a bit of rice dumpling which is white in colour. But as from young I alway prefer the one, fried rice dumpling.

I also tried their nyonya rice dumpling which consist of sweeten minced meat and a mild of spice. For this one I find that it a bit huge compare to those I usual had before. The taste was average to my liking.

I love the red bean rice dumpling which is a sweet rice dumpling. I really like this, the size is great, not too huge and easy to handle. The glutinous rice was soft and tender, as you bite into it, you can taste the sweetness of the red bean, it was so gorgeous and I was totally speechess.

By the end of the day, my tummy was really full and just can’t handle them anymore and also had to skip my dinner too. Tasty Rice Dumplings has a great variety of rice dumpling selection and also not too pricy and very affordable. I would give them an 8 out 10 for quality, tasty and affordablity.

Tasty Rice Dumpling
28, Jalan SL 1/2
Bandar Sungai Long
03-90766130

Related Posts Widget for Blogs by LinkWithin