Tag Archives: Chives

A Dim Sum Master at Lai Ching Yuen Chinese Restaurant Grand Millennium Hotel Kuala Lumpur

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Dim Sum Master Yoon Kong Thye

Today is the seventh day of the Chinese New Year and the weekend is just around the corner. Therefore getting a good bite on this Saturday morning tucked away from work can be such a blessing, indulging a good dim sum is a must. So I would like to recommend you to try out the line of dim sum prepared by Master Dim Sum sifu Yoon Kong Thye at Lai Ching Yuen Chinese Restaurant Grand Millennium Hotel Kuala Lumpur. My last post featuring Dim Sum Masterchef Lee Kor Yew at Ee Chinese Cuisine Eastin Hotel Petaling Jaya need to be check out as his Dim Sum too a gourmet to die for.

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Lobster Dinner Banquet at Bali Hai Kota Damansara

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Green Lobster and Canadian Geoduck Sashimi with Superior Soup Steamboat

At recent I was invited to try out BAli Hai’s Live Lobster and my pleasure. Well I got admit it was something that I myself can’t reject to. I was definitely a YES to Lobster ! My favourite especially when it is being served raw just like a generous spread of sashimi. That evening it was truly a heaven as carefully picked geoduck was plated together with the lobster. Truly exciting.

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Recipe Pig Tail’s Ragu

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Pig Tail’s Ragu

I just love what I did the other day and I kept raving about it since. One of my fb friends too went on cooking it herself. It was fun. The recipe I saw having them in ragu was like wild boar, mince and lamb. Hahaahahhahah having ragu with pig’s tail was exciting and the outcome was just fantastic. By the way, I do enjoy cooking with wine now as getting to indulge it can be just terrific. I just love fun cooking with pleasure. :)

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

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Pau Loong Banquet Hall Teluk Intan

Pau Long Banquet Hall Teluk Intan 13
Pau Loong Banquet Hall Teluk Intan

Having to be invited and wait to taste the gourmet that is building up in the kitchen can be such mind blowing thing to do. “Will it be delicious or will it be a flop?”, I always ask myself when I am confronted with such dinner meet. I am truly not a good liar like some do, I just can’t smile and blow out the whistle of good news. Hence I learned the technique of conveying the not so good news in a good manner and work it out with the chefs and come out with a good solution. As for myself I just can’t hammer the badness of the food like some do. Some people thinks they have the right to talk bad in the public just because they pay for the food, to me I think they are bad people with just bad after taste.

As for me this time I travelled a bit further with a two and the half hours car drive at about an average of 80km/hour. Yes my first time out of Kuala Lumpur town for a food review. I was thrilled and excited about this trip. It had been some time now I wanted to try out his cooking, Chef Q (Khiew) at his restaurant Pau Loong Banquet Hall located at Teluk Intan. Amazing how one can be like myself will do, just due to the thrill of taste and the awesome goodness of food.

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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.

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Grand Imperial at Bangsar Shopping Centre

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For a foodie like myself I just can’t resist of not attending an invite especially when it comes to a delicious chinese meal, I just love Chinese . . I mean Chinese cuisine. This time I was invited to lunch at Grand Imperial Restaurant at the Bangsar Shopping Centre.

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 5

WOKa

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century.

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TEOCHEW FISH NOODLES

Ingredients

Fish Noodle

600gm Fish met paste
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame oil
1/4tsp Pepper powder
1tsp Chicken powder

Garnish

20gm Chives
20gm Bean sprout
10gm Shredded mushroom
5gm Shredded green pepper
3gm Cut onions
1/2tsp Seasoning chicken powder
1tsp Fish gravy
1tsp Fragrant shallot oil
1/4tsp Pepper powder

Method

1.Blend the fish meat paste with egg white and seasoning, place in the piping bag. Pipe fine noodles into hot water.
2.Blanch the fish noodles and set a side.
3.Work-fry with cut onions; add chives, bean sprouts, shredded mushrooms and shredded green peppers. Add seasoning. Lastly fry it together with fish noodles for a few more minutes.

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