Tag Archives: Flame

Burger King Launches NINJA Promotion with Black Charcoal Bun Burgers

Burger King Ninja 1

Last week was awesome as I got to taste the latest Burger King Ninja Burger and Jumbo Frank. I got to confessed that I felt like having a fabulous orgy of burgers and hotdogs. What makes me felt so in love with this burger was of its black charcoal sesame bun and coating of their signature teriyaki sauce. I found it to be brilliant. As for the Jumbo Frank, the chicken sausage came in such a fabulous size that can easily seduce me. Yes it was sure tasty!

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Palm Sugar (Gula Melaka) Malay Sponge Cake "Ma Lai Ko"


70ml palm sugar
2 large eggs
100gm castor sugar
160gm cake flour
1 teaspoon baking soda
200ml thick coconut milk


1. Beat egg until bubble then add sugar for 10 minutes (till thick and white)
2. Pour egg mixture into a bowl fold in shifted cake flour and baking soda
3. Blend in palm sugar then the thick coconut milk
4. Cover and rest batter for 20minutes (to get the honeycomb effect)
5. Stir and pour into desire cups or moulds
6. Steam at high flame for 25minutes

I alway find that “Ma Lai Ko” to be eaten and serve while they are soft and warm. This gorgeous “Ma Lai Ko” can be served with ice cream too. Hope you will try this recipe in your own kitchen at your own time and pleasure.

Big Boys Oven

Buddha Jumps Over the Wall

“Buddha jumps over the wall”? Was this dish so sinful for Buddha that he had to jump over the wall to escape? After reading a few articles on this, I found out that is not true. It was about a Fuzhou scholar who went picnicking with friends. He had placed all the ingredients with him in a jar and was heated over a charcoal flame. The aroma and lovly smell spread all the way to a nearby temple and was so inviting the monks could not resist and jumped over the wall tp partake in this hearty dish.

A poem in praise of the delicious dish was rendered, in which one lined read, “Even Buddha himself would jump over the wall”.

“Buddha jump over the wall” is a highly complex chinese soup or stew cosisting of many ingredients of non-vegeterian origins and requiring one to two full days to create. Recently Chef Steven Cheng had created this soup and make available at his restaraunt Mei Chixuan. This dish usually very expensive but Chef Steven Cheng make it available and affordable, a mini version of “Buddha jump ove the wall”. This dish consists of :

Dried Scallops

Shark Fin

Abalone

Seacucumber

Mushroom

Chicken

Chinese Ham

Dried Bamboo Shoots



Chef Steven’s version of mini “Buddha jump over the wall” or “Fut Tiew Cheong” is gorgeous and delicious. The double boiled soup is so aroma and so tasty and yet so affordable. We love this dish and it is a sure winner.


It is delicious that not left in the bowl except the bone. It is worth to try this gorgeous dish and my next stop would be Mei Chixuan. A bowl of this soup cost only Rm38.80(US$13), so affordable.

Your Sidney

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