Tag Archives: Mutton

Smart Kitchen Cooking Workshop with Philips

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My team (myself and Jennifer Khoo of chasingfooddreams.com) with Celebrity Chef Marina Mustafa

At recent I was invited to a smart kitchen cooking workshop at Philips Centre with Celebrity Chef Marina Mustafa and I was put into a great task, a hands-on cooking over 4 recipes. I thought the day at the workshop would be a nightmare but it was one of the most fun and less stress session as cooking was put to ease as ABC !

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Hennessy X.O. Appreciation Grows Pre-Event Food Trail with Chef Michael Han in Penang

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Chef Michael Han

Rolling my luggage together with my large hand carry bag at Skypark Terminal I hopped onto a Firefly flight to Penang. This time my assignment is to meet up with Chef Michael Han for a day out food trail in the Penang Island.

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Delicious Chinese Tapas Lunch @ Tai Zi Heen Prince Hotel & Residence Kuala Lumpur

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Chinese Tapas from Tai Zi Heen Restaurant

Tai Zi Heen is proud to present its Chinese Tapas menu at Prince Hotel & Residence Kuala Lumpur for the month of September and October 2011. Let’s check out what fabulous tapas there is with this promotion

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Sen Kee Satay Desa Aman Puri

Sen Kee Satay
The Famous Sen Kee Satay @ Desa Aman Puri

BURLESQUE! What a name I would associate it with Sen Kee’s Satay. They can thrill you, sexly grilled to perfection, succulent in taste and texture. Yes you can have chicken, duck, mutton and even beef but my favourite would be their duck and mutton satay.

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THE UMA Strand Kota Damansara

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THE UMA is definitely the place to be if you are seeking for a truly Balinese food experience, “Authentic Balinese Cuisine, Relaxing Hideout”. The food served here is simple yet special and so easy to associate with, simplicity is the best word to describe the whole experience I had during my visit at The Uma, very relaxing indeed.

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Lunching at Dong Yi Shun, Halal – Kota Damansara Best

Dong Yi ShunDong Yi Shun 1

Recently I had a lunch date with foodies at the newly opened Dong Yi Shun at The Strand, Kota Damansara whereby halal cuisine from China is being served. That Saturday was a good day, bright, sunny and everyone was gearing for a big lunch! lol!

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A Grand Vegetarian Dining

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We had been to one branch of Nature’s Vegetarian Restaurant before and were very impressed with the food served. The last time, we were invited by our vegetarian friends from Klang to have a Chinese New Year dim sum dinner with them. That dinner was incredible awesome and even now I still have those fresh flashing memory of the food I had. This time we got the chance to try out their main outlet at Bangsar, flushed along the famous Jalan Telawi.

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As we stepped into this restaurant, I was totally impressed with the deco, the place was filled with beautiful and elegant rosewood tables and chairs with beautifully embedded designs crafted with the mother of pearl. I felt I was in a Chinese emperor’s dining room. Not only that, the place was filled with beautiful Chinese sculptures and was place elegantly.

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Once we were at our table, we were served with a pot of fragrant Chinese tea, deliciously crunchy seaweed crackers and juicy sliced pineapple topped with satay sauce.

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This time we wanted to have something simple, more homely type of dinner and we ordered a few vegetarian dishes. We ordered Hong Kong vegetarian meat “char siew”, curry mutton with bread, sweet & sour meat, steam silky tofu with melon, house special noodle “chew pai mein” and Cantonese style “yeng yong” noodle.

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The vegetarian ‘char siew’ was really good, at the right sweetness and just taste like real meat but would prefer a larger cut.

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Both noodle dishes were tasty and full of “wok hei”, a thumb up to the chef (Chef Ong)! Look at our feast of the day!

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The sauce of the sweet and sour dish was delicious as the taste was well spot on, the meat was tasty too, good combination. I also adore the crispiness of the soya meat used in this dish.

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The curry mutton was really good and texture of the soya meat was really good and the curry sauce really complimented the dish.

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Next the tofu melon dish, the tofu was silky and the melon was well cooked, soft and juicy. The dish was tasty with the delicious light brown sauce.

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By the time when we were about to finish the feast, Mr Alex Ong the owner insisted we try some dim sum and he ordered curry bun, “mut jup char siew bao”, “kum kwai ko” and “fong wor woo kok”. The “char siew bao” was good, the dough was soft, fluffy and the delicious “char siew” sauce just melts in your mouth. The “ woo kok” was so crispy indeed and the fillings was awesomely delicious. The curry bun was good too, very soft bun texture. The “kum kwai ko” was nice filled with lotus paste.

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I got to say this is a very inspired vegetarian delight and with a huge range of dishes that will tickle your taste bud. I will definitely be back for more.

Nature’s Vegetarian Restaurant

No. 24, Jalan Telawi 3,
Bangsar Baru,
59000 Kuala Lumpur.

No. 6, Jalan 31/70A,
Desa Sri Hartamas,
50480 Kuala Lumpur.

"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

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