Tag Archives: Jewel

The Jewel of The Arctic – A Photo Exhibition by Photographer Bonnie Yap

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A dynamic and a very well known photographer in the Kuala Lumpur scene Bonnie Yap will be showcasing her Jewel of the Artic. The exhibition consist of a compilation of Bonnie Yap’s photographs that captured through her lens of the mesmerizing landscapes and wildlife of the northern hemisphere.

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Berbuka Puasa at Saujana Hotel

Hotel Saujana 2

This Ramadan, break your fast under the magical moonlight and starry sky with numerous Malaysian-style hawker stalls buffet spread. The live Ghazal performances will ensure that you dine in style. I was there for the food during a recent preview. The first thing that came to my mind was their whole BBQ lamb. It was truly lovely. I was given a piece of jewel, I very moist and succulent lamb which came from the middle part. Was told not to indugle the hard ones.

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Wan Jia Restaurant Taman Wangsa Permai Kepong

Wan Jia Restaurant Frog
Deep Fried Bentong Ginger and Fresh Frog Meat

The deeper we looked, we make a fabulous discovery not far from Moon Sing Restaurant. Hidden truly inside at the corner of a housing estate we found Wan Jia Restaurant at Taman Wangsa Permai. I was told that this restaurant had been operating for nearly to 6 years now and still going on very well. The food I had was truly well polish with delight, it was jewel to me personally. My discovery was truly worth every dollar that we paid on that evening.

Deep Fried Bentong Ginger and Frog Meat was astonishing exciting and delicious. The meat was really fresh, juicy, meaty too and crisp on the outside. I discovered that this dish was accompanied with to die for, crispy and delicious Bentong ginger chips. It was really good. It is a must have dish. Unique and deliciously yet different. Full of simplicity.
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Tien Kee Soup & Porridge Subang Jaya SS14

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Lucurious Black Vinegered Trotter

This post really go Green and sounds like we had not got enough of St Patrick’s Day! Yeah I had countless pints of Guinness and a great outing time with my makan mates. Truly we had been busy and yet really we do not know how to split ourselves when comes to work! :) Got to say it still one of those exciting challenges that keep us, the boys awake and going. It had been awesome when I took the offer to contribute some of my food excusion experiences to one of our major newspaper, New Straits Times and we got to meet so many interesting people and yet loads of delicious food, also not forgetting as it goes we learned many new things and important tips too.

In April we will be gearing up with loads of recipes to be prepared for our up coming cooking and baking classes (a working partnership with Samsung) and it is definitely going to be exciting and do come, have fun together with us in the kitchen this coming due date (This May I was told)!

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Mum’s Seafood Noodles House KOTA DAMANSARA

Mum's Seafood Noodles House 1

“The Jewel Hidden in A Suburbia”

That was the thought that came into my mind when I was indulging the taste of the food prepared by Chef Jasmine, the owner of the Mum’s Seafood Noodle House located at Kota Damansara. At the moment it is my mum’s favourite dining place and she loves every dishes created by Chef Jasmine. I always smile at my mum when she crazys of the food prepraed here. :)

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LA LA CHONG Seafood Village

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We had Sidney’s birthday dinner celebration at La La Chong together with CK Lam, Teoh, Shirley, Shirley’s Juniour, Sidney and myself. It was not an easy to find hidden in a housing estate near the old Subang Airport. But I would say it was a discovery of jewel, the food that night was awesome delicious. Just perfect!

Lala Chong poached baby octopus
Poached Baby Octopus

The poarched Bay Octopus was dliciously done, the chilli sauce gave it a kick! A perfect dish to start off with! Lovely! :)

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Dine with me……Chef Steven Cheng Part 2

Continuation…..

After the lobster dish, the remainder lobster shell and head were used to braise “yee mee” noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck “pak poh ngap” but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.


Next dish is the Boneless Mackerel “Mo Quet Kau Yee”. A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.


I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng

Macaroons

It was a love story. Love at the first sight when I had my first bite of a macaroon. Sid bought a box of them from Shangrila Hotel right next door of his office at Jalan Sultan Ismail. It was such an incredible piece of cookie, crunchy from the outside and chewy from the inside, fascinating and fantastic. They are the jewel of cookies. I had tried the one from Bakerzin, but theirs were rather soft and do not have that layer of crunchiness and were easily breakable.

It had been more than a year now that I had embarked to bake these jewel macaroons. We had hunted for these recipes from many cookbooks to cookbooks and especially those french written. Each time we tried to bake them and each time we failed, totally hopeless and restless.

Why?…. Most of the time we end up having flat macaroons just like little flying saucers. There were countless of these cookies end up in the bin. It was just like a baker who can’t bake and ain’t a baker!!!


We then stumbled upon some great japanese recipes on macaroon and had tried them, they really work. At the end we had mastered the art of making macaroons. You really need to treat them like you own, if not ,the chances of them to work will be really very slim. You need to pamper them and even talk to them…hehehehehe!

Here I got to say you need to be very alert when combining the ingredients especially during the pre baking. Also need to be alert during baking too, wrong temperature will end up having them cracked or uncooked as just what we encountered before.

We also found this japanese-chinese translated book on macaroon recently at Kinokuniya book store in KLCC. It is only at RM38 and this book is currently on 20% discount with the purchased of one other book. We find this book very well written with such great details, funny, helpful and packed with photos and instruction. We love it. It will able to medicate all your macaroon fever.

Macaroons posts also can be found at: boo_licious and veron.

Love Sunny Yaw

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