Tag Archives: Chinese Mushroom

4am Dim Sum at Pudu Cafe

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Pudu Cafe located at Pudu Market

Lately I had been very busy myself and noticed that I had not been blogging regularly. Please accept my apologies. I guessed with such a busy schedule, I still make time for food indulging. My latest recent discovery was this old boys 4 o’clock morning Dim Sum joint located at Pudu market, city centre.

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Pao Xiang with Datuk Danny Ooi

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My love, my passion and my life with Bak Kut Teh just went back very long way. We were like blood brothers. Everytime I see Bak Kut Teh, I just want to have it. Yes it grown to be my favourite food, some even have it everyday. As for myself, I just love dropping by Pao Xiang Bak Kut Teh, this time I found myself lunching the outlet at SS15, Subang Jaya with Datuk Danny Ooi.

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Chinese New Year Celebration Four Seasons Capital Square

four seasons chinese restaurant

Last week we attended another Chinese New Year get together and this time we were at the famous Four Seasons Chinese Restaurant located at Capital Square, near by Dang Wangi KL. This is a great restaurant as it is always packed during office lunches during the weekdays and quiet a good crowd even for dinner. I got informed that this restaurant is famous for it’s roast duck and their main restaurant is located in London, therefore having to indulge it here in KL, it was truly awesome.

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About twelve of us sat anxiously waiting for the meal to be served that night as we were readily to indulge ourself with their newly created dish for the Chinese New Year called ‘Poon Choi’. I was excited about this as I had not been able to get hold of such a dish in KL as not many places do offer such luxuriousity except one in Sungai Buluh.

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Hong Kee Dim Sum, Petaling Jaya

If you are around Petaling Jaya area during the weekends, Hong Kee Dim Sum is the place to be and to have your Dim Sum breakfast. Hong Kee is located at SS22, Damansara Jaya, Petaling Jaya. I also came to know few food bloggers are going crazy with Hong Kee Dim Sum. As for me I would say Hong Kee Dim Sum is above average.


I got to say I adored this one, “Loh Mai Kai” (Chicken, chinese mushroom steam with glutinous rice). So delicious and just the right recipe!



“Hor Yip Fan” Glutinous rice in lotus leave also one of my favourite. It is similar to “Loh Mai Kai” but with the present of egg yolk, the taste had been really enhanced tremendiously.

“Siew Mai” (meat dumpling) is lovely too. I love those meat texture and so juicy!

“Har Gaw” (shrimp dumpling) is not too bad but prefer that the shrimp be more meaty. The skin was not too thick which is good.


“Woo KoK” (yam dumpling) is great too but I still adore Bidor’s Pun Chun yam dumplings.


The deep fried beancurd sheet with shrimp filling is one of my favoutirt dim sum all the time beside the “Har Gaw”. I love shrimps!

As for this one, the deep fried pastry with shrimps was not my cup of tea at all, I was totally let down as it was not prepared properly. It would had been a fantastic dim sum but due to the oil collected, makes the pastry turned soggy.


Oh! dessert is our specialty but we truely enjoy this two pastries, the sesame ball pastry was good and the egg tart was so marvellous.

So what are we waiting for, let go to Hong Kee for Dim Sum . . . . Sidney

Braised Chicken Feet

I got this feet fetish, something I can’t avoid when being confronted with. Right! I know what is running in your mind now, but I am not talking about feet licking . . . . . lol! I am talking about chicken feet, oh they are so gorgeous when they are cooked well. I am sure you have heard about this dish, thai chicken feet. This dish is so deliciously, tasty and the texture is so inviting and crunchy. As from my kitchen, I bring you yet another delicate chicken feet dish which widely cooked by the chinese folks at home and also a dish you get to taste during the chinese new year homecoming dinner celebration . . . . . Braised Chicken Feet


Ingredients

25 Chicken feet
10 Dried chinese mushroom
5 Large dried oyster
5 cloves Whole garlic
3 Dried cherry chillies
4 Star anise
1tsp sesame oil
3Tbspn Cooking oil
2Tbspn Oyster sauce
2Tbspn Soya Sauce
1Tbspn Dark soya sauce
1/2tsp salt
1/2tsp sugar
a pinch of white pepper
2cup Water

Method

Presoaked chinese mishroom over night and aslo dried oyster.
Wash and clean the chicken feet.
Heat up the cooking oil in a pot.
Add in peeled whole garlic and sautee for a few minute at medium heat.
Add in sesame oil and star anise. Sautee till fregrant.
Add in mushroom, dried oyster and chicken feet. Stir for few minutes.
Add in oyster sauce, soya sauce, dark soya sauce, dried chillies, pepper, salt and sugar.
Add in water.
Braised for one and half hours till the chicken is soft and tender.


This is a fantastic dish especially for those chicken feet lovers, something I can’t resist! . . . . . . Sidney

Fish Paste Stuffed Mushroom with Fresh and Dry Scallop

I personally love this dish, lovely to see and yet lovely to eat. This is stuffed mushroom with fish paste top with fresh and dried scallops. This dish looks so gorgeous that it can stand alone as a main dish by itself and that is what I have done with it. This dish is not that difficult to make but need a bit of time as you need to soften the dried chinese mushroom and also the dry scallops. I got to say this dish looks expensive and really delicious.


1 medium size brocolli
10 dry chinese mushroom
10 whole scallops
8 large dry scallops
150g fish paste


1. Soak dry mushrooms and dry scallops ina bath of hot water, prefer to soak over night until soft.
2. Once the mushrooms soften, scrub of the black skin of the mushroom, boil the mushroom with water and sugar.
3. Once the dry scallops are soften, break them up.
4. Fill up the mushroom with fish paste and top with a fresh scallop.
5. Use the dry scallop floss to decorate the side of the fish paste.
6. Steam the stuffed mushrooms for about 20-25 minutes.
7. Cooked the brocolli.
8. Place the brocolli and mushrooms onto the serving plate.
8. Make some oyster sauce and place the sauce on top of the mushroom and brocolli.

It is a dish that should be presented on your dining table for your special guests. Enjoy!

Yours Steven Cheng

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