Tag Archives: Chit Chat

Recipe Chinese Pear Soup with Pork Ribs Chinese Dates and Wolfberries

soup 2

I know. I am full of delight, why? Well having to be the proud owner of a Philip Electric Pressure Cooker can be so fabulous. Yeah, you may think that I am rather crazy but churning out fabulous delicious food can be so rewarding. Ever since I had it with me I had been churning out from one recipe to another one, well it’s fun and its so cool! It is easy, slicky clean and makes myself feels so funky. Foremost I can express my ideas and also release my stress too sometimes. Effortless and having the good food on the table. Yes not forgetting to cook and to impress too. Today I am sharing my first recipe with you, my simple Chinese Pear Soup with Pork Ribs Chinese Dates and Wolfberries.

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Authentic Delicious Dining and A Nite to Remember

New Farmosa

I had been sms-ing with Gabey Goh recently about our interview with the local newspaper and I decided to meet up with her.

SMS
BBO: “Hi Gabey, shall we meet up for a chit-chat over dinner?”
Gabey: “Can, where shall we meet?”
BBO: “How about at New Farmosa
?”
Gabey: “OK!”

The day came, I was so excited, so “kan cheong” even worst then the “kan cheong kitchen” over TV8, I was so nervous that I even poof up like dollies . . . lol! and end up late. When we arrived at the restaurant all the guests were sitting waiting for us and so did the the first main dish…oppsss!. . . . OMG! Gabey brought her photographer along, walio leh, I felt so like a movie star …. ahemmmm maybe not so handsome (handsup maybe got lar), singer also can lar. Stangely that nite I did not go to the powder room at all. . . anyway Gabey was so nice and so was our hostess and owner Jeanie, I felt so at home . . . we end up like long time friends.

By the way Aidan and his friends were there too . . . . so was our celeb p***boy Simon Seow. So we flicked out our camera and started taking food photos then dishing into those delicious food. The first dish was the Formosa Special combination dish which consist of fried butter eel, jellyfish in garlic sauce or sour plum sauce (cold dish), deep-fried pig intestines with sesame seeds, fried spare ribs with pickled pineapple and rice crust, popped rice with pork & fish maw in black pepper sauce.

Formosa Special Combination Dish

Formosa Special Combination Dish

Deep-fried pig intestines with sesame seeds

Formosa Special Combination Dish, Deep-fried Pig Intestines with Sesame Seeds

Fried butter eel

Formosa Special combination dish, Fried Butter Eel

Fried Spare ribs with pickled pineapple

Formosa Special combination dish, Fried Spare Ribs with Pickled Pineapple

Jellyfish in garlic sauce

Formosa Special combination dish, Jellyfish in Garlic Sauce

Rice crust, popped rice with pork & fish Maw in Black pepper sauce

Formosa Special combination dish, Rice Crust, Popped Rice with Pork & Fish Maw in Black Pepper Sauce

The Formosa Special Combination Dish was awesome delicious, I like the pop rice especially when eaten with coated sauce. The eel was ingeniously created, so awesomely delicious as the texture was to my liking, . . . I thought for a second it was tofu and agrued with one of the guest. Overall this dish was marvellous, done perfectly. Next came the shark fin soup, was good and I had two bowl . . I just can’t live with a bowl soup a day, …… just like an apple a day, seriously.

Shark's Fin Soup

Shark’s Fin Soup with Fresh Crab Meat, shredded Baby Scallops & Bamboo Pitch

Roasted Crispy Suckling Pig Hong Kong Style

Roasted Crispy Suckling Pig Hong Kong Style

This roasted piglet is a such winner, very crispy, succulent and fragrant indeed . . . just can eat it by itself without the hoi sin sauce.

Crilled Garlic Tiger Prawns & Fried TV butter Prawn

Grilled Garlic Tiger Prawns & Fried TV Butter Prawns

Stuffed prawn stick with fish paste was something done uniquely, as I usually don’t come across with the stuffing, it tasted good and well marinated . . . the butter prawn was good, simple and tasty.

Steamed Canadian Sea Brass

Steamed Canadian Sea Bass with Chinese Mushrooms, Salted Cabbage & Tomato

I will alway go all out for healty eating and steaming is part of my preaching. When this dish was placed, I thought it was cod fish, “wow it’s huge”, I shouted. Then Jeanie calmed me down and told me it was a canadina sea bass. The sea bass was steam perfectly as the texture of the fish was tender and perfect, well time, got to say it is not easy to steam a fish as when it is over cooked, the texture of the fish can be very hard and dry. But this one was done just as it suppose to be, well done chef.

Fried Asparagus, fresh lily buds, gingko nuts, lotus roots & pumpkin

Fried Asparagus, Fresh Lily Buds, Gingko Nuts,Lotus Roots and Pumpkin

For those who loves vegeterian dish would like this dish, even a meater myself find this such
irresistable.

Steamed Yam Rice Taiwanese Hakka Style

Steamed Yam Rice in Hollow Bamboo Taiwanese Haaka style

This rice dish was cooked perfectly and surprisingly the yam did the trick to enchance the taste so perfectly that I had two bowls of them.

GreenTea Aloe Vera, Honey Herbal, Yam Gingko & Custard Caramel

Assorted Pudding, Green Tea Aloe Vera, Honey Herbal, Yam Ginkgo (no lard, low sugar), Custard Caramel

The restaurant’s famous dessert was placed on the dining table, awesome to have them, they we not too sweet and tasted deliciously.

Toffee Yam

Toffee Yam

Next came the killer toffee yam, perfect to end the night’s dinner. I got to say it needed skill to make this dessert. . . melting the sugar on the boiling hot oil and coated the battered cooked yam with sesame seeds and then cold them in a chilled icy water to harden the coating. I justr adored it! Crunchy outside and tasty yam inside, great texture.

Sunny, Jeanie, Gabey

Look, look. .. . . Sunny Yaw took a memorable photo together with Jeanie and Gabey. It was most fruitful night, food was fantastic and the gathering was so fruitful. The dinner for 10 guests the night exclude drinks and dessert was RM520 plus 5% service charge.

An ENTRANZE into A Real Japanese Fusion

HAVING TO INDULGE THE FOOD AT ENTRANZE

   

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We were back again at Entranze for a full lunch, this time we make sure we ordered our food from their menu so that we were able to taste those spoke about dishes.

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The first thing I ordered was their Grilled Salmon Fish Head with Teriyaki Sauce. I loved this particular part of the fish especially those, Salmon and Garupa. The Salmon fish head served was awesome, no fishy smell, and yet the texture of the meat was firm and went well to my liking. The grilling was perfectly done and sure able to taste the present of sake and black pepper, so well marinated. While pricking into the fish with the pair of chopstick and dipping it into the terriyaki was such an awesome experience, it just melted in my mouth with the unique taste of the terriyaki.

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Next came this dish called Gyu Shoga Yaki (Pan Fried Beef with ginger sauce with japanese onions). The beef was thinly sliced and stir fried. The taste was good, simple and with an influence of Chinese.

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We also had pan fried chicken with chef’s special made sauce. It was gorgeous but I got to say I was so into their side salad as it was very awesome delicious.

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Yet another well prepared yasai tempura (vegetable tempura). The vegetables were deep fried till crispy and sure had won my heart, we just can’t get enought of it.

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Gosh I spotted this . . . yuzu liqueur, it was awesome, low in alcohol but the taste of yuzu was not as strong as I would prefer but still taste fantastic.

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These homemade ice creams were a real knocked out, they were such a babe, there were Ms Kurogoma(black sesame), Ms Shirogoma(white sesame), Ms Matcha(greentea) and Ms Wasabi. They tasted soft, creamy, less sweet and something I would love to take home.

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Wow! We get the chance to meet up and chit chat with the Chef himself who had prepared our lunch, it was an honour, thank you Chef Tony Wee of Entranze.

This is a place I will be back for more!

Dancing with Enoki

Having a superb dinner, then get to sit down and chit chat with the master chef who had prepared the food for you is really awesome. It is a real dream come true for us, something you don’t get to do often. This opportunity we had when we visited and dine at Opulent Court, Pearl International Hotel recently. Our food was prepared by Master Chef Low who have been working around the globe such as Amsterdam and London on chinese cuisine and fine dining for nearly 15years and had been a 4years resident chef at Opulent Court.

We kicked off with a few light starters, firstly we got to nibble the salmon thin rolls (hosomakli-zushi) topped with awesomely flying fish roe (yew chi sal mun yue kuen). The taste of rolls were so refine, Sunny just can’t have enough off them. I would say the sushi rice was cooked and seasoned to perfection.

Oh my goodness, next came this black peppered jellyfish top with sliced abalone (hak chew pau see hoi jik). I got to be frank with you that I am a real die hard fan for not the abalone but surprisingly the jellyfish. You may ask me, why? Well, I love to bite into them especially for it’s crunchiness texture. This was done so perfectly, but there were not enough to satisfy myself and my desire but I noticed the abalone had disappeared so fast, must be my other dinner guests.

Next we dished into this lovely deep fried prawn paste wrapped with shredded filo pastry (long see shin har kuen). I have yet to taste such crispy wrapped before and this was done accurately. The prawn paste was very well seasoned indeed but being myself, a greedy idiot, I prefer it with the XXL prawns instead, lol!.

I got to recommend this dish, it was so beautiful done and cooked to such a perfection, lovely and a dish I will not forget! It was enoki mushroom, carrot and celery wrapper with smoke bacon coated with delicious brown sauce (yin yok sow choi huen).

Deep Fried Softcrab with salad cream (sa lut thai sek yuen hai) was delicious and crispy. The softcrab was well seasoned and fried to perfection. I can just eat the whole softcrab by itself! So amazing!

What we had for our main? Well, let me tell you this . . . , we had two huge thick slices of cod fish. As far as I can remember, I always had cod fish for dinner and that was when I was staying in Scotland and cod fish was plentiful, I was so lucky to have them as back here, I would considered them expensive and a luxury. Chef Low had our cod fish baked and with honey sauce coating (mut jup ko sut yue). The fish was baked to perfection as I love the crunchiness of the outer layer and with the honey sauce, it was totally perfect.

We had a simple vegetable dish, kai lan topped with deep fried shredded fish fillet (long see kai lan choy). Simple and yet delicious enough to satisfied my hunger.

We also dished into some fried rice top with small anchovies which was good and tasty.

At the end of the meal, Chef Low came to our table to meet us and we had a great chat about food, experience, recipes and something that I will definitely not share with you!

It was a great night out and this is a place I would highly recommend and I am sure you might see me there too!

Promotion:

ALL YOU CAN EAT DIM SUM
Total of 80 types of Dim Sum to feast from.
Adult : RM 27.80++
Senior Citizen : RM 23.80++
Children : RM 16.80++
(minimum 2 persons)

BUFFET DINNER
Starting from 1st April 2008, you can order any of the 38dishes listed from the menu.
Adult : RM 33.80++
Senior Citizen : RM 26.80++
Children : RM 21.80++
(minimum 2 persons)

OPULENT COURT
Pearl International Hotel
1-1-2, Batu 5
Jalan Klang Lama
58000 Kuala Lumpur
Malaysia
Tel: (603) 7980 9888
Fax: (603) 7980 6888

The Making of Macarons

Whisking the eggs . . . . .


Egg testing . . . . ?


Adding dry ingredients . . . !


Pipe it out babe!!!


Dressing them up!


Time to cook them . . . .


A coffee break with Illy and chit chat . . . .


Indulge some CHEESE TARTS


Lingering those CHOCOLAT MACARONS


Break is over, JENNIFER’S turn …..



YOKESZE’S turn now ……



Ahha SANDY’S turn ……..



Filling time!!!



The MACARONS of the day, what a wonderful day!!!


THE ENTREMENTS

THE ISPAHAN

CHOCOLAT MACARON WITH ROASTED CHESTNUTS


A CAKE DECORATED WITH ASSORTED MACARONS

MACARON TARTS

MANDARIN TARTS to end the class of the day!

It was an enjoyable afternoon and very fruitful especially for myself and also meeting my new students.

Big Boys Oven

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