Tag Archives: Fried Oyster

EYUZU Japanese Cuisine at Eastin Hotel PJ

Kobin Mushi
Dobin Mushi

Having a small group and heading for a lay back be truly relaxing and I just did that on Saturday. Few hours ago. This time we picked EYUZU as we know how good their chef can be. Yes, Chef Ricky Hui who has 30 years of exciting experience in Japanese cuisine. We started light, we sipped into our individual small Japanese clay cup filled with awesome dashing soup Dobin Mushi. I like the taste and with the present of the lime it makes thr soup taste lusciously delicious. I truly met my companion for the night that lingering around my lips.

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Lam Ah Coffee Shop Lebuh Chulia Penang

Kedai Kopi Lam Ah

Lovely Penang, unique and full of culture. I just love walking along the narrow streets, glancing through the old pre-war shop lots. This time I stopped at Lebuh Chulia, a street where a heaven for backpackers, affordable lodging. I was introduced to this small corner coffee shop named Lam Ah Coffeeshop which was really unique by itself, a very old coffee shop but served the best most refreshing fresh nutmeg juice. I just love it at the first sight, delicious beyond imagination, just speechless. A drink that you must try yourself if you are in the area.

Lam  Ah Fresh Nutmeg Juice
One of the great discovery, an awesome nutmeg juice to kill the thirst!

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Oyster King at The Gardens

Oyster King

Recently Coco had invited us for a food snack at Oyster King located at the food basement of The Gardens which offered a range of Chinese tradisional delights such as Fried Oyster, Oyster Noodle and many more. That night there were about twenty guests attended this gathering and SuperWilson recieved a small surprise birthday cake. :)

Oyster King Foodies
Getting ready to eat!

Oyster King Wilson and Racheal
SuperWilson & Racheal celebrating SuperWilson’s birthday!

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Penang’s Finest Hokkien Dishes | Hock Chuan Heong Restaurant Reclaimed My Roots!

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Looking at both of this photographs of Hock Chuan Heong Restaurant, it just reminded me of the black and white photographs taken during the 60’s & 70’s that I inherited from my dad. It was fully beautifully painted of his growing up and some were with my mum too, part of her young teen. I guessed it was the time dad courting mum, just lovely. Do you keep such treasures?

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MY TRAVELOGUE . . .

PENANG PART2

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After lunch we returned back to Hong Yap at Jalan Siam to continue the baking class for the afternoon session. This time we had great fun baking and creaming the cupcakes and we even had a young little man in the class. :) He was for sure a chef in grooming.

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In the evening we head off for a quick dinner before we departed for Kuala Lumpur. The hawker scene in Penang was awesome and so cultured. It brought back a lot of chilhood memories of my growing up. It was fun eating at the roadside in those days, it was so fun and full of heritage which we seldom experience this days.

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Lovely delicious porridge, Penang’s turely awesome chee cheong fun, fried oyster omelette, and tasty satay!

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We left Penang straight after a beautiful meal and took the ferry to the mainland.

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Penang had played a great host to us and I myself will defintely be seeing your more in this coming 2009 . . . . always Sunny Yaw

On the second day, Lingzie, Sid and myself we went to Chok Dee Thai for a Thai cuisine and it was a very relax and comfortable place to dine. It was located at a row of colonial designed house and was renovated into a restaurant. We loved the dishes, very well flavoured, tasty and the price was affordable but the portion were slighty small.

MY TRAVELOGUE : PENANG PART 1

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We arrived in Penang late on friday nite, meet up with my friends and straight went out for dinner at Super Tanker which was a foodcourt. There were a lot of stalls selling different type of food and we ended up being selective. I ordered curry noodle which was tasty, Sid ordered a bowl shrimp noodle “har mein” then came along a plate of rice noodle top with shripm paste “chu cheong fan haw kow” and the fried oyster omellete “hoe chein” ……. gosh the food was delicious and inexpensive compared with Kuala Lumpur. Moving to Penang had started to play in my mind already . . . . next we headed to Subaidah just nearby to Tesco Extra/USM for teh tarik . . .. this place was very interesting because people just kept queueing up for the take away nasi lemak . . . . . got to say I really know why, the rice was freshly cooked and warm, the sambal was good and the fried chicken with herbs was gorgeous indeed.

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We stayed at my god brother’s condominium and this was the balcony view when we woke up in the morning at Penang Gold Coast, a panoramic view from the 18th floor. and you can see Pulau Jerejak just across too

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We woke up rather early that saturday morning as we had to start our baking classes at 9am. As it was on the way to the city centre we stopped by at Genting coffeeshop, Green Lane for so awesome delicious hawker food. This time we ordered mee jawa which was great and well balance taste, penang fried noodle “chaw kew teow” was very delicious , tasty “loh mein” and delicious hokkien “dark” noodle.

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We started with the morning macaron class and we had a group of interesting students. All the macarons baked that morning when on so well, non of them cracked.

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This was a group photo of myself with Sid, Lingzie (my manager in Penang also the owner of http://www.lingzie.com/) and Ms Chong (the reporter from Guang Ming Daily) Yes I was interviewed by the Guang Ming Daily which was so fun and interesting although I was a bit nervous at first but Ms Chong really managed to calm me down with her interviewing expertise. :)

After the morning class we went for lunch on the invitation of Mr Lee the owner of the baking studio at Hong Yap Trading along Jalan Siam. Mr Lee brought us to Dim Sum Food Restaurant along Macalister Road and we were served with awesome delicous baskets of dim sum and a few main dishes.

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We had prawn dumplings “har kau”, meat dumpling “siew mai”, fish ball “yee tan”, roast pork pastry “char sew kok” and prawn wrapped in beancurd “fu chok har kuen” as the entrees and came the main dishes, the assam steam fish which was so delicious especially the sauce, truely nyonya style only available to taste in Penang, prawns cooked in curry leaves “lye you har” and sweet & sour spare ribs. The lunch was fantastic and really truely Penang! After lunch we headed back for our next macaron class.

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The macaron class went on well as planned ! A well accomplished for the day!

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As for that night we went for dinner at Bayan Lepas. Sadly we did take any photo as everyone was hungry and totally forgotten about dear camera. After dinner we headed to Gurney Drive and visited the hawker centre there and we had fruit rojak, toasted dry squid and some drinks.

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The first day in Penang was fantastic, my students really rocked and the second day went on very well too. The second day will be updated on my next coming post . . . . Love Sunny Yaw

Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 2

Culinarysetting1a

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

Oyster2

PAN-FRIED OYSTER IN TEOCHEW STYLE

Ingredients

200gm Fresh baby oysters
15gm Spring onions
3nos Chicken egg
150gm Local potato starch
2tbsp Fish sauce
1tbsp Chilli sauce

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Method

1. Clean the shelless fresh oysters and drain off excess water. Set a side.
2. Marinade with spring onions, egg and starch.
3. Heat some oil in the wok, wok-fry all ingredients in an oval shape.
4. Beat egg and pour on the side of the oysters. Pan-fry it until cooked.
5. Serve with fish sauce and chilli sauce as condiment.

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