Tag Archives: Liking

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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Dim Sum’ing In A Small Town Called Teluk Anson

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This is the place where I grow up used to call Teluk Anson and now, Teluk Intan. It is one of the well known small town in Perak. Coming back home I rediscovered this Dim Sum shop called Tuck Kee and looked very modernised Dim Sum shop just like what you can find in the KL.

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A well renovated shop to suit the modernisation of time with a wee bit of rustic look, the deco was really one of the pulling factor that I visited this place.

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Look this is a cute steam dim sum trolley to keep the dim sum warm and fresh.

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The Loh Mai Kai was incredible good and I end up take away 10 of this and had them deep freeze at home. This is a way to enjoy something at home by reheating them in the microwave oven.

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The Har Kau was tasty too, just suited my liking, perfectly done.

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Tender and crunchy fish balls! well cooked to perfection.

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Oh, I was playing eye with the boa! How can I resist such a lovely fluffy bao and the awesome delicious fillings.

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Look I am telling you the truth! just tasted deliciously and I had 10 of them packed for home to be deep freezing. Just love it and to be enjoyed. So if you do drop by Teluk Anson my hometown don’t forget to drop by Tuck Kee for Dim Sum and Tuck Kee is located in the town centre . . . yours Sunny Yaw

Vanilla Cupcake

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Vanilla Cupcake

Ingredients
225gm Softened unsalted butter
225gm Caster sugar
225gm Self-raising flour
1tsp Baking powder
4nos Eggs
1pod Vanilla(scrap out the seed,use the seed)

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Here is the recipe the cupcakes!

Method
Preheat the over to 175C.
Place 15 paper cups in the muffin tray.
Place all the ingredients in a medium bowl and beat with an electronic whisk till smooth and pale, about 2 to 3 minutes.
Spoon the mixture into the paper cups.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Store in an airtight for up to 3 days.
Proceed to decoration on your liking.

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It is a simple cupcakes to make and taste lovely too, do try when you are free in your kitchen.

. . . Love Sunny Yaw

MAX Rite Bites Food Fest @ Changkat Bukit Bintang

During the Max Bites Food Fest, we were brought to Frangipani which offers contemporary french cuisine, located along Jalan Changkat Bukit Bintang. In this visit we were escorted to their upstair bar which is one of the most visited bars during the weekend and downstair is where their dining area which serve comtemporary french cuisine. Looking through from the upstair, the dining area looks classy and centered with a pool.


We were served with a variety of cocktail drinks which taste very strong and bitter to my liking.


Here comes the finger food, there were served on chinese white ceramic soup spoon. Oh! This taste rather delicious, it was smoke duck served on mash potatoes. I like this, it really make me so hooked on them and I keep eating them spoon after spoon.


This is another gorgeous salmon. Such a finger salmon, comes in such a thick portion and yet so succulent. If you are a raw fish lover, this something to die for.


And here comes the dessert, meringue sandwich with thick cream and chocolat. Just superb to end the visit.


Just look how we end this visit at Frangipani, just well licked stacks of white chinese ceramic soup spoons. I hope the next time I get to taste their food at their dinning section, that would be something to look forward and to die for.

Sidney

Rasberry & Strawberry Mousse layered with Brownie


Chocolat Brownies
(8 inch square baking pan)

150gm dark chocolat, chopped
180gm unalted butter
120gm sugar
15ml monin hazelnut syrup
1/4 teaspoon salt
2 large eggs
80gm cake flour
150gm walnut (crushed)

Preheat the oven to 180C.
Melt chocolat together with butter. Stir frequently until chocolat is melted.
Stir in sugar, hazelnut syrup and salt.
Add egg one at a time, stirring until the first one is incorporated before adding next. Stir in the flour and beat with a spatula until smooth and glossy.
Stir in walnut, scrape the batter into the pan and smooth to even it.
Bake for 20 mins or until the brownies just begin to pull away from the sides of the pan.
Slice the brownie into 2 layer (layer thickness up to your liking)

Rasberry & Strawberry Mousse
Refer to my previous chocolat mousse recipe, take chocolat and hazelnut syrup out and replace them with 80gm of rasberry puree and 10ml of rasberry Monin syrup and 10ml strawberry monin syrup.

Big Boys Oven

"Mat Lat" Parrot Fish

My blogging friends, especially Beachlover had been exploring ready make ingredients that come in pack form especially those made in Malaysia. So when I was looking through my unpublished post, I found this one. “Mah Lat” Parrot Fish. This dish had also been posted by my fellow dedicated floggers and great friends, Teckiee and Jacksonkah. “Mat Lat” is a famous szechuan dish in China which ultilise szechuan pepper corn and loads of chillies. Here today I am going to included the details:



There is a lot of variety of ready made “Mat Lat” paste but I use the about one. It taste as usual hot, hot and also comes with a hint of mutton taste.


Here I used a whole Parrot fish. To make a great whole fish, I deep the whole fish in a pool of oil at low temperature. “Yau Jum Yee” is a good cooking technique of cooking fish. Once the fish is golden brown in colour, your fish is cooked and ready.


Next is to make the “Mah Lat” sauce, pan fry some garlic and dried chillies in hot oil, put 1-2 tablespoon of “Mat Lat” paste then add some stock. Add seasoning to your liking. If you like hot, hot then add more of the “Mat Lat” paste. I prefer it to be a bit mild so that can taste the freshness of the fish.

Hope you can find this “Mat Lat” paste. I have a few packet of this “Mat Lat” paste left in my kitchen, if you like a packet of this, do let me know by emailing to bigboysoven@gmail.com which stock last.

Hope you can find this paste and try this dish… one word to describe… lovely.

From Steven Cheng

Tart Banana

Looking at those banana selling at the stall outside my old apartment had triggered myself to bake this banana tart. It is not that difficult and also easy to source for ingredients. Plenty of fresh banana. What i did, was just mashed the banana and mixed them with beaten egg yolk. Throw them into the tart shell and baked.

Once done, whisked up some egg white and sugar to produce the meringue. Cover the banana mashed with the meringue and shape to your liking. Use the torch blower and burn a bit of the meringue.

Sorry for being too short with this piece as we are busy shifting to our new place. Have a good day!

Love Sunny Yaw

Tarte Fruit


It had been a busy week and the good news is, we are going to feature the work of chef William T (Singapore) on Big Boys Oven. I am sure it is going to be a very exciting and just can’t wait to see chef William T’s creation soon

For this week, I decided to put up a very simple tarte fruit as the ingredients are found in my fridge. Fresh fruits, sponge cake, strawberry cream, strawberry syrup and tarte shell. I started to assemble this tarte fruit by piping the strawberry cream onto the tart shell. Place a sponge cake on top of the strawberry cream and brushed some strawberry syrup over the cake sponge.

Once the tarte based is completed, the fresh fruits are arranged according to your liking. Lastly applied apricot glazing on to the fresh fruits as to bring the creation to life.

Do try this, it is simple, fast and yet gorgeous.


Luv Sunny Yaw

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