Tag Archives: Green Vegetable

Batu Caves Yong Tau Foo

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Stuffed Fish Paste

A simple lunch on weekend can be just as interesting, for instant like chopsticking into some delicious yong tau foo. I just love having my fish paste stuffing especially those deep fried dumplings and deep fried beancurd sheet rolls. Dippings is a must in this yong tau foo eating ritual. So we headed to Batu Caves Yong Tau Foo upon a recommendation from a foodie himself.

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Moon Sing Restaurant at Taman Perindustrian KIP

moon sing fishing photos
The River Fishing Excursion at Bukit Tinggi

I could not believed that I had located this restaurant that was hidden in the isolated area near Desa Aman Puri. Yes not far form there (just a kilometer or two just behind Mc Donald), to be exact located at Taman Perindustrian KIP. I was lucky this time as I had a guide with me. It was a true innocent authentic Chinese dishes that I ever eating that afternoon unless it was well prepared by my grandmother, aunties or the elderly. In fact in Cantonese there are called “See Fong Choy” or authentic Chinese home cooking. Here at Moon Sing we had the “Kong Sai” Provence style of cooking.

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6

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