Tag Archives: Chicken Broth

Fu Li Lai Restaurant at Bandar Puchong Utama

A HIDDEN TREASURE located somewhere in Puchong

Spinach in Broth
Cooked Spinach in Broth

There had been too much of buffet lately for myself to indulge due to the holy fasting month. It was a blessing that I get to try so many spread of food. But recently I managed to get some time out to try out our local Chinese cuisine. Together with Ryan Siew my car racing buddy and his friends, we ventured to the unknown territory for a fabulous feast.

read more »

Samplings on the Fourteen MIGF 2011


It had been great this time and it has been fabulous all this while. Meeting many new faces in life can be such a terrific thing to do. They are fabulous, being around them can be so fun. We even share our thoughts, life and even the food we touch. Thank you.

My food expedition this time was to drop by the Samplings on the Fourteen for a well refined crafted dinner. This time is to taste their MIGF 2001 menu . I got to say I love the setting of this restaurant, indeed a classic place to be. Enclosed with a great view over looking the central Kuala Lumpur through the huge piece of glass window.

read more »

Book Launching: My Venezuelan Cuisine by Carmen Rawstron

My Venezuelan Cuisine by Carmen Rawstron

At a recent event, I was invited by Mrs Carmen Rawstron to try out some of her fabulous Venezuelan dishes. I knew Mrs Carmen Rawstron way back early 2010 when celebrity Chef Tamara Rodriquez was in town. We basically meet on the common ground, the kitchen. A very elegant lady with full of charm, that is how I would describe Mrs Carmen Rawstron. I had noticed about her when I was with Chef Tamara, she was very creative in her cooking and the taste of her dishes were unique and ftasty. I was truly excited when Mrs Carmen told me about writing her first cooking book. At last she had it executed with such a success. I find the book very appealing and easy to follow.


The ingredients are simple and easy to find here in Kuala Lumpur. “It so adorable and so irresistible, it is a must have recipe book”, I told myself. That night was not only a book launching but all the guests were showcaesd to Mrs Carmen’s delicious cooking. Yes it was authincily delicious. The dessert was too die for.

Carmen Rawstron
Mrs Carmen Rawstron

The Page
The Recipe Pages by Mrs Carmen Rawstron

The Page1

The Book Signing

Pages: 1 2 3


Serai Satay Bar 1

During this school holiday my little kid nephew Pong Chai was staying with me for 2 weeks and I took him for a satay excursion at Serai Satay Bar located at the basement of Pavilion.

I love dropping by Serai Satay Bar almost everytime I do my shopping here, I just can’t leave without having half a dozen of it’s beef and lamb satay! Yes I just adore them, although the price is slightly higher than the one’s sold outside but the portion served here is rather satisfying huge! 😉

read more »

Pages: 1 2

Dine with Pleasure


This restaurant CUBES, caught my eyes when I was at Palm Square Jaya One, Petaling Jaya when I was meeting some of my friends over a late night coffee at one of the Kopitiam there. I also noticed there were a few new eatery places mushrooming at this location so I decided to have at try at this restaurant first, a fusion chinese fine dining.


The setting of this restaurant was very comfortable and atmosphere was very relaxing plus there was also a wine bar, got to say I love my wine too.


I always love braised peanuts in soya sauce as there are soft, nutty and fragrant plus not forgetting my hot shrimp chilly.


Our first order was the crispy aromatic duck served with soft pancakes. Got to confess that I had not eaten such a dish since I came back from Scotalnd which was about nearly 8 years ago. “Oh! boy” It was one of my favourite dishes and I tried to learn how to make it at home but got to say mine was not as compartible with the chefs. The duck was well cooked till it was fragrant when it was deep fried. The meat was moist and not too dried. The meat was shredded and placed onto the pancake before wrapping, together garnished with deliciously “Hoi Sin” sauce and sliced cucumber plus spring onion.


The next tofu dish was authentic awesome. The beancurd tofu itself was infused with cooked greens. The dish was garnished with steamed melon and top with dried scallop and double boiled chicken broth sauce.


The dished appeared infront of us was our roasted spare ribs. This dish was so delicious as it came with two different coated sauces, honey glazed and button mushroom in black peppered sauce. Both were very unique and tasted incredible, a thumbs up to the chef’s creativeness and also the well balance taste.


Next we ordered the Portugese Prawns. I was informed that the dish was influenced by the chef’s wife who happened to be from Portugal. The prawns were well battered and crispy while the sauce really complimented the dish well.


The last dish that came was a great mixture of stir fried mushrooms. It was delicious and so desirable.

We had a great nite dinning at the CUBES and will defintely be back for . . . crispy aromatic duck, by the way I away wrapped my pduck pancakes with extra hot dried prawn chillies! . . . Sidney

18-1, Block L1-1,
Palm Square Jaya One,
No 72A Jalan Universiti,
Petaling Jaya

Open for business daily, from noon to 3pm,5.30pm to 10pm
For Reservations, call 03-79586616

Soft Shell Clams in Broth

I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!


20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng

Seafood Emperor Noodle Soup

I was so inspired when I was reading this book entitled “Wagamama: Ways with noodles” by Hugo Arnold. A bowl of noodle can be prepared in so many ways beyond your imagination, yet so nutritious and that caught my attention. Noodle is definite the fast food of today, the pasta of the 21st century as stated by Hugo himself, agreed and the truth. Noodle can be easily cooked, simple. Just softened them in boiling unsalted water, refreshed under cold water then combined with other ingredents. Prepeared in many ways stir fry, in broth, stew, chilled and with varies toppings.

For today’s post I would like to introduce a bowl of seafood emperor noodle soup. Here I had used a variety of seafood such as large prawns, fresh mussels, fresh clams, garupa fish slices, greens, emperor noodle and chicken broth.

A bowl of noodle:

2 large fresh prawns
5 large fresh mussels
5 large fresh clams
3 slices of garupa fish
1 dry emperor noodle
350ml chicken stock
2 tablespoon chopped coriander leaves

season the prawns, mussels, clams and garupa slices in a bowl. Put the emperor noodle into the boiled unsalted water to softened the noodle. Refreshed under cold water. Place them in a serving bowl.
Placed the prawns, mussels, clams, garupa and greens into the boiling the chicken stock. Do not overcook the seafood. Once cooked, dished them into the serving bowl together with the emperor noodle. Garnished with coriander leaves and serve.

From Steven Cheng

Related Posts Widget for Blogs by LinkWithin