Tag Archives: Main Ingredient

Awesome Value RM27.84 Dim Sum Buffet at China Treasures SDCC

Dining

I alway adore dining here at China Treasures, great decor and the food is lovely. I also notice that their lunch can be very busy even during the working days. Recently I was invited by China Treasures and Everyday.com.my to try out their dim sum a la carte buffet which showcased a total of 48 different types of variation ranging from steamed, deep fried and even braised. Since China Treasures is a halal restaurant, I always bring muslim friends over to dine with me occasionally.

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Chinese New Year Celebration Mei Chixuan Restaurant Kota Damansara

Mei Chixuan Restaurant 1

We have been a frequent to this restaurant which just located nearby our place here in Kota Damansara, famously known for it’s simple, authentic and affordable creation, the Mei Chixuan Restaurant headed by owner and chef, Chef Steven. This restaurant had been in this neighbourhood since we moved into our new condo, almost about more than two years now. I love indulging his creations for example the Shi Chuan Peppered Chicken, Claypot Fish, Steam Big Clams with homemade Red Rice Wine, The Mini Monk Jump Over The Wall, The Eight Treasure Duck and many more desireable and delicous creation. Sometimes myself and Chef Steven would sit down after a meal to discuss about food creation and exchange notes, lucky me! :)

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Lemongrass Prawns Hokkien Style

This dish is a very special dish, why?

My late dad taught me this dish, yes my late dad. He is a real cook and I think he learned from his aunt when he was young… I think. I seldom see this dish serve in any restaraunt which is strange. Yes it is my late dad’s recipe. This dish main ingredient is prawns and lemongrass. You need to cut lots of lemongrass to prepare this dish but not as difficult to prepare a dish called “ikan perut”and this dish is flavoured with fresh turmeric. So I recommended that Chef Steven Cheng to try this recipe and this is how it turn out.


400 gm large prawns
20 stalks lemongrass
1 inch fresh turmeric
1 big onion
4 bulbs garlic
3 chilli padi
1 cup coconut milk (1/2 cup double cream)

Unshelled the prawns and clean properly
Marinate the prawns with a pinch of salt and pepper
Thinly slice the heart of the lemongrass. Take about an inch.
Minced turmeric, onion, garlic and chilli padi
Deep fry the sliced lemongrass untill fragrant. Take them out.
Fry the minced onion,turmeric, garlic and chilli padi till fragrant.
Add in prawns, once cooked and in lemongrass.
Add in coconut milk and add in seasoning.
(* if you want a drier dish add in less coconut milk. )


This dish is lovely and smells so fragrant. This dish is specially prepared by Chef Steven Cheng.

Yours Sidney

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