Tag Archives: Crunchy Texture

Delicious Dim Sum at Xin Cuisine Concorde Hotel Kuala Lumpur

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Chef Ng Meng Loong

It was honored to meet him and hearing about his touches and creations within the Dim Sum circuit can be go breathtaking. Yes Chef Ng Meng Loong is known for creativeness and also maintaining the taste and flavor of his Dim Sum. His Dim Sum is a morning gourmet to die for and I was lucky to be able to taste his handmade Dim Sum creations.

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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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A Private Dinner with Chef Roy Wong of Kim Ma

private dinner with Chef Roy Wong at Kim Ma
Master Chef Roy Wong & Ms Aemy Wong

When I received the call to be there for dinner with Chef Roy Wong at Kim Ma, I was left truly excited. It was a dinner that we had planned and was not excuted due to each other’s busy schedule. Well my confession, I usually don’t get much to dine with fabulous Master Chef themselves except attending formal invited dinners and most of time there are not private. That Saturday evening it was a table only for the four of us, with my eating buddy Cleo Chia, Aemy Wong (sister of our famous local actress Aenie Wong), myself and Chef Roy who was in and out of the kitchen cooking for the restaurant customers and us.

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The Emperor Lunar New Year Feast at Grand Dorsett Subang

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A Celebration with a Tossing of Yee Sang

Meeting up with close friends over a close door celebration can be very special and recently I received a speechless invitation. A small gathering but came with great company and fabulous Chinese cuisine. This time we tried out the Chinese New Year dishes at The Emperor Restaurant at Grand Dorsett Subang. I was totally speechlessly hooked with delight.

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Lek Lek Restaurant Seri Kembangan

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Sashimi Red Talapia

The month of August and September are both the most busiest time for me, I had been running here and there without aa rest. But I got to say I am enjoying it, learning new things got me going. Throught this, I had experienced great moments and not forgetting some nasty ones too. As for food, that is a different story: everytime it never ever fail to inspire with the greatest joy, Lek Lek at Sri Kembangan was totally fabulous. I was left with wordless.

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656 PORRIDGE Bercham Ipoh

Porridge

I found something I like in Ipoh, it was this bowl of awesome goodness porridge. It was so refinely boiled with such a consistant texture and thickness. I guess two most important to acquire a tasty porridge would be having a well brewed based broth and a good variety selection of rice grain. Brewing a good porridge may not be an easy task, some may sort to be perfectionist by having the right combination of rice grain as just to perfect it.

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Chinese New Year Celebration Mei Chixuan Restaurant Kota Damansara

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We have been a frequent to this restaurant which just located nearby our place here in Kota Damansara, famously known for it’s simple, authentic and affordable creation, the Mei Chixuan Restaurant headed by owner and chef, Chef Steven. This restaurant had been in this neighbourhood since we moved into our new condo, almost about more than two years now. I love indulging his creations for example the Shi Chuan Peppered Chicken, Claypot Fish, Steam Big Clams with homemade Red Rice Wine, The Mini Monk Jump Over The Wall, The Eight Treasure Duck and many more desireable and delicous creation. Sometimes myself and Chef Steven would sit down after a meal to discuss about food creation and exchange notes, lucky me! :)

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Stir Fried Baby Leek Bulbs with Japanese Seaweed Tofu

Baby leeks

It is another weekend morning marketing at my regular wet market at SS17, Petaling Jaya where I stumbled upon a very interesting vegetable, baby leek bulbs. This is the first time that I had seen such unique and interesting, baby leek bulbs and yet do not know what to do with them. An elderly lady who was standing beside me insisted that I should dry stir fried them with tofu to bring out the full flavour of the baby leek bulbs. She also teached me just to use the bulbs and discard the stems. It really sounded interesting and tasty. She taged way with 2kg of this baby leek bulbs as her son loves them. After overwhelming by her lust, I too immediately bought 1kg of this baby leek bulbs. I also picked up a packed of japanese seaweed tofu from the market.

Japanese Seaweed Tofu


The japanese seaweed tofu looks great, not soft and well suitable for stir frying. I had them cut into cubes and deep fried. By doing this I will able to have a crunchy texture of tofu and also easy to stir fry them within seconds.

Deep fried japanese seaweed tofu
Stir Fried Baby Leek Bulbs with Seaweed Tofu

Ingredients

1kg Baby leek bulbs
1 packet Japanese seaweed tofu
2 cloves Garlic
2 teaspoon Oyster sauce
1/2 teaspoon Dark soya sauce
2 tablespoon Corn Oil
Cut the seaweed tofu into cubes and deep fry them till golden brown. Trim off the baby leek bulbs, leaving about 1 inch of the bulb, wash, clean and dry the bulbs. Heat up the pan with corn oil. Once the oil is hot, throw in crushed garlic.Once the garlic start to turn brown and fragrant, throw in the baby leek bulbs and stir fry them for 2-3 mins. Place the deep fried japanese seaweed tofu into the pan and together with oyster sauce and dark soya sauce. Stir fry them for another 1-2 mins and you dish is ready and scoop them up onto your dish.
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