Tag Archives: Medium Size

Eight Best Crab Dishes in Kuala Lumpur

Marmite Crab at Mei Xichuan Restaurant
Marmite Crab at Mei Chixuan Restaurant

I am totally a crab eating fan and I find them totally succulent, flavourful and excitingly delicious. As the high demand, most mud crabs available here in Kuala Lumpur are either imported from Bangladesh or from our neighbouring country Indonesia while Sri Lanka crabs seem scarce.

The prices of the mud crabs are based on their size, the big the size the higher the price per kg, usually small size starts from RM28/kg while medium size starts from RM40/kg and large size starts from RM70/kg. Mud crabs are be very versatile and can be steamed, grilled and deep fried over a variety of sauces such as sweet and sour, black pepper, curry powder, salted egg yolk, black bean and many more to name but it is a must to have them fresh as the meat will always be firm and sweet juicy.

read more »

Pages: 1 2

Eclairs . . . Made in Heaven!

La Maison Du Chocolat

DSCN4826

I love this recipe which I took from La Maison Du Chocolat, it was the Carmel Eclairs. The texture was lovely and the cream filling was silky and fragrant too. The cost to make this recipe was inexpensive at all and talent can be nurtured easily. A simple recipe that everyone can follow.

DSCN4667

Ingredients

For the choux pastry
1egg yolk
2eggs
1/2cup whole milk
Pinch of salt
1teaspoon granulated sugar
3tablespoons unsalted butter
1/2cup all purpose flour

For the caramel
6tablespoons granulated sugar
6tablespoons heavy cream

For the pastry cream
1cup milk
2egg yolks
2tablespoons granulated sugar
3tablespoons all-purpose flour

For the glaze
6tablespoons granulated sugar
7oz fondant

DSCN4644

Method

1. Preheat the oven to 400F. Grease a baking sheet. Prepare the choux pastry. Place the egg yolk in a small dish with 1 tablespoon water and beat. Set aside. Break the whole eggs into a mixing bowl and beat. Set aside. Place the milk, salt, sugar and butter in a saucepan and bring to boil. Stir with a spatula and add the flour all at once. Stir continuouly. When the mixture is thoroughly blended and begins to come away from the sides of the pan, cook for a few seconds more, then remove from the heat. Add the beaten whole eggs gradually, in batches, stirring constantly. The mixture should be soft, but not too liquid.

2. Transfer the batter to a pastry bag fitted with a medium round tip. On the prepared baking sheet, pipe out lines of batter about 4 inches long and spaced about 1 1/2 inches apart. Brush the tops with the beaten egg yolk. Bake until golden, 20-30 minutes.

3. Remove from the oven. With a small sharp knife, make a lengthwise slit in the side of each pastry. Set aside to cool. Prepare the caramel. Gradually pour the sugar into a medium size saucepan set over low heat. Cook until the sugar begins to caramalize. As soon as it turns dark bron, remove from the heat and immediately add the cream, taking care not to splatter. Stir, then set aside to cool.

4. Prepare the pastry cream: Place the milk in a saucepan, add 1 teaspoon if the sugar, and bring to a boil. Meanwhile, place the egg yolks in another saucepan, add the remaining sugar, and beat until lemoon-colored. Stir in the flour. Slowly pour in half of he hot milk, whisking continuously, until smooth. Add the remaining milk and place over medium heat. Cook, whisking continuously, until thick. Remove from the heat. Set aside to cool completely, stir often to release steam and prevent the cream from getting soggy. When cool, stir in the caramel. Fill the pasteries with the cooled caramel pastry cream, using the slit in the side.

5. Prepare the glaze: Place the sugar in a saucepan, add 6 tablespoons water, and bring to a boil. Cook for 5 minutes, until a dark caramel color. Remove from the heat, stir in the fondant and place over low heat, stirring until thoroughly blended. Set aside to cool. Glaze the top of each filled pastry with this nixture. Let harden before serving.

DSCN4639

This is a simple recipe that I had found and I found them awesomee delicious but do not keep them to long as they could harden easily within a day or two. I just adore them . . . Love Sunnny Yaw

Stir Fry Potatoes

I got to introduce one of my current favourite young, modern and simplicity chef, Kylie Kwong. She is the chef and restaurateur of the popular restaurant Billy Kwong in Sydney, Australia, as well as the host of cooking programs on the Discovery Home Channel. She also writes a regular blog for The Huffington Post and also the fourth generation of the largest Chinese family in Australia.


I am amazed when I was reading through her latest book of Kylie Kwong entitled “My China” which just recently published on this November 2007. “My China” is a sweeping culinary travelogue through modern-day China and Tibet with lots of lavish photography, stories and recipes. I would say, this is a must have books, especially those like myself being a chinese borned abroad. I love this book as the photographs tell so much of stories and so much things that I never know, such a discovery and so fulfilling. A book that I will fall in love with.

Through the chinese food heritage, I also discovered that one of my dish is so similar to Kylie Kwong’s discovery in “My China” entitled “fry potatoes with chinese sausage”. Immediately I can recognised this is a very lovely and fragrant dish, especially the aroma of the chinese sausage and the crunchiness of the matchstick potatoes.


My one is rather simple, I just use potatoes, red belly pepper, green belly pepper and carrot. And cut them into the shape of matchsticks. Stiry fried them and add seasoning.

Ingredient
2 medium size potatoes
1 red belly pepper
1 green belly pepper
1 medium size carrot

seasoning
a pinch of salt
a pinch of white pepper
a teaspoon of oyster sauce
a dash of chinese wine

Cut all the ingredient into the shape of matchsticks. Use a tablespoon of oil, heat up the wok. Stir fry the potatoes until half cooked then add carrot, green and red belly pepper. Add seasoning and continue for few seconds. The dish is ready.

Such a simple, colourful and delicious dish should be dished out at our own kitchen for our lovely guests.

Steven Cheng

Fork & Spoon, Dataran Sunway

I was at CIP’s Hari Raya open house recently at Sime Darby Convention Centre that I meet Jaee and Li Vooi. We somehow got introduced by my good friend, Johan Nazir and end up talking about food and foodblogging rather discussing about what is the next ICT invention that can make money. After talking to Jaee, I was invited to visit Jaee’s working place, a cafe by the name Fork & Spoon. It was also by chance that Fork & Spoon Cafe is just near by my place located at Kota Damansara, so Sunny and myself decided to visit this cafe that night.


When we arrived at the cafe, we notice that the cafe offers a wide range of food such as nyonya food, hawker food, western, also delicious desserts and also roti bakar.



We were served with iced cold honey lemon drink which is a thrist relieve and refreshing drink. We like it so much, not to sweet but ends with a honey lemony taste.


Then came the Malaysian Prawn noodle “Hae Mee” as well mentioned by Carol. Their Prawn noodle consist of few medium size prawns and pork ribs. The stock was really good and tasty, don’t taste much of MSG.


The flow keep coming, next it was the huge rendang chicken. Oh! I love the way they had their rendang chicken cooked, real spot on, just the way I like, so ethnic, one bite and you know it is cooked by a malay chef. Delicious.


Jaee came and told us that the main dishes will be coming and as us to relax a while and have some nibble of ikan bilis. This ikan bilis dish according to Jaee, is s dish create for drinkers as it goes well with beer and liquor. It is really good, the ikan bilis is so crunchy and coated with caramel, makes it so marvellous. Yes I do agree that this dish is a good company of snack for people who are drinking and also having a good dinner chat. A thumbs up!


Here comes or main dishes, gosh what a great feast for the two of person. We were a real eater that night, loading fofd and more food. The mixed vegetable was absolutely good, well stir fried. The celery, greenpea, long bean and baby sweetcorn were gorgeous, chrunchy and not over cooked at all.


Oh! we were serve with two new dishes that is going to be launch here in November, this one is “Kum Kong Kwat” a pork rib dish which taste very unique, deep fried short ribs coated with a sweet and lime taste sauce. A taste that somehow will stay in your mind.


The other new dish is “Yut Sek Har” Vietnamese Style Prawn is also a real winner. The prawns were very fresh and the taste of the sauce infused into the meat.


We ended our delicious and satisfied dinner with onde-onde, a delicious dessert mixture make from glutinous and tapioca flour, with embedded palm sugar and coated with grated coconut.

Other Links:

Jules eating guide to Malaysia

Location:
26 Jalan PJU 5/11
Dataran Sunway
Kota Damansara
47810 Petaling Jaya
Selangor
Tel: 03-61408832

Yours Sidney

Fish Paste Stuffed Mushroom with Fresh and Dry Scallop

I personally love this dish, lovely to see and yet lovely to eat. This is stuffed mushroom with fish paste top with fresh and dried scallops. This dish looks so gorgeous that it can stand alone as a main dish by itself and that is what I have done with it. This dish is not that difficult to make but need a bit of time as you need to soften the dried chinese mushroom and also the dry scallops. I got to say this dish looks expensive and really delicious.


1 medium size brocolli
10 dry chinese mushroom
10 whole scallops
8 large dry scallops
150g fish paste


1. Soak dry mushrooms and dry scallops ina bath of hot water, prefer to soak over night until soft.
2. Once the mushrooms soften, scrub of the black skin of the mushroom, boil the mushroom with water and sugar.
3. Once the dry scallops are soften, break them up.
4. Fill up the mushroom with fish paste and top with a fresh scallop.
5. Use the dry scallop floss to decorate the side of the fish paste.
6. Steam the stuffed mushrooms for about 20-25 minutes.
7. Cooked the brocolli.
8. Place the brocolli and mushrooms onto the serving plate.
8. Make some oyster sauce and place the sauce on top of the mushroom and brocolli.

It is a dish that should be presented on your dining table for your special guests. Enjoy!

Yours Steven Cheng

Related Posts Widget for Blogs by LinkWithin