Tag Archives: Onion

Recipe Ah Wong Chai’s Lamb Curry

curry lamb

When I saw this photo recipe at Ah Wong Chai’s facebook I knew I must give this recipe a try. I took his recipe and improvised to suit pressure cooking. More prep work is needed this time, and pan frying the ingredients is needed before placing into the pressure cooker. Coat the lamb with the mixture, placed the ingredients into the pressure cooker pot close the cover and start cooking.

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Recipe Pig Tail’s Ragu

pig tail ragu 4
Pig Tail’s Ragu

I just love what I did the other day and I kept raving about it since. One of my fb friends too went on cooking it herself. It was fun. The recipe I saw having them in ragu was like wild boar, mince and lamb. Hahaahahhahah having ragu with pig’s tail was exciting and the outcome was just fantastic. By the way, I do enjoy cooking with wine now as getting to indulge it can be just terrific. I just love fun cooking with pleasure. :)

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Recipe Baby Pork Ribs with Supreme Onion Soy Sauce

sidney
Baby Pork Ribs with Supreme Onion Soy Sauce

I just love this sauce, it tasted fabulously. Definitely suits meat and a great companion at any kitchen whether braised, pan fried or barbeque For myself smell and taste are two main factor of any dishing out. Discovering this supreme onion soy sauce can be such a blessing.

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Restaurant Serdang Baru (1) Lenggong Valley Inspired

owner
Restaurant Owner with The Sultan Fish from Lenggong Valley

My journey for good food and authentic taste had brought me to yet another exciting dimension located at Serdang. My stop for that night was at Restaurant Serdang Baru (1) who believed in dishing out gorgeous dishes with freshness ingredients from Lenggong Valley, Perak especially fresh water fish.

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Samplings on the Fourteen MIGF 2011

poster

It had been great this time and it has been fabulous all this while. Meeting many new faces in life can be such a terrific thing to do. They are fabulous, being around them can be so fun. We even share our thoughts, life and even the food we touch. Thank you.

My food expedition this time was to drop by the Samplings on the Fourteen for a well refined crafted dinner. This time is to taste their MIGF 2001 menu . I got to say I love the setting of this restaurant, indeed a classic place to be. Enclosed with a great view over looking the central Kuala Lumpur through the huge piece of glass window.

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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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ZING Grand Millennium Kuala Lumpur MIGF 2010

bamboo basket

It maybe look like a normal lunch date but I was in for a surprised. It was a simple story, a close friend of mine who is a food writer wanted to try out some authentic Chinese cuisine and requested me to arrange something as she was away abroad at that time. She also promised to bring along a special guest. One of the restaurant that I would like to try was Zing as I had meet one of their Dim Sum chef recently at the Epicure. I make the arrangement and we meet up.

It was my first time at Zing. Fabulously decorated with cozy modern back drop. I just felt so at home. I love the furniture especially the chairs but the one that caught my attention was the open concept Dim Sum Kitchen. So equip and so exciting to see, having chefs in action can truly alluring.

table setting

I felt excited upon knowing that Chef Leong Weng Heng will be cooking our lunch. Yet another well know chef in town especially known for his skills in Chinese cuisine, best known for his fish dishes. He also believes in presenting his food with less salt, less sugar and less oil.

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WING KAT FONG Menglembu Ipoh

Wing Tak Fong

I had been in Ipoh about 8 days and mum is recovering well and hope she will be discharge by tomorrow and we can drive back to KL. I am sure you may as what I ate in Ipoh, well being born in Ipoh, there are so many exciting things to eat but food can be expensive this days in Ipoh. I find them at par as what we pay in KL. Anyway I went to Menglembu, a worth while drive almost more than 35km for a delight lunch indulging. I stopped at Wing Kat Fong for it’s famous Curries, served with either rice or chee cheong fun. It is unique, delicious and can really make one a great day!

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AHROY THAI CUISINE Taman Segar Cheras Halal

Ahroy Thai Cuisine

This was recent, I was invited to a celebration of Thai food which highly recommended by SuperWilson located at Taman Segar Cheras, the restaurant called Ahroy Thai Cuisine. It was a get together to celebrate SupwerWilson parent’s anniversary and also Sid’s birthday! On that night we had a great time indulging the spread of food ordered by SuperWilson’s Dad that I would called The Royal Thai Cuisine of AhRoy! It was one of the most refine Thai food in KL that I ever had and was at an affordable price, definetly a must try restaurant if you craving for Thai cuisine.

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Inherited Recipes : Deliciously Hot Green Chicken

It had been a great Saturday, I had been eating and been cooking non-stop this evening for some friends at my studio. So what did I cook, , , , , you may ask? Well I did some recipes that I inherited from my late dad which are amazingly fabulous that can rock your taste buds . . . . . Don’t believe me, do try it yourself . . . . simple and amazingly presentable inside and outside the kitchen. One of them is the this deliciously hot Green Chicken with a fragrantly smell of laksa leaves, seasoning taste of ocean sundried shrimp, a thick sauce of fresh coconut milk , a hint sourness of refreshing lime and the fury hot green bird eye chillies.

Yet another few simple appetising dishes set on the table were the tamarind beef with salted fish, steam garupa fish with mashed ginger, garlic and superior sauce, baby kailan topped with oyster sauce and pan fried garlic . . . follow up with my dessert, moist chocolate cake drizzle with duche de leche.

Hot & Fragrant Green Chicken 2

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 1

ChefTonyGaoA

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

PotatoB

SWEETENED SWEET POTATO & YAM SERVED WITH CHOCOLATE & RASBERRY
Ingredients

150gm Sweet potatoes
150gm Yam
250gm Sugar
10gm Fragrant shallot oil
5gm White sesame

Method

1. Thicken the sugar with little water. Then add fragrant shallot oil. Add sweet potatoes and yam. Pour on the plate when done.
2. Drizzle some onion oil and wok-fry white sesame until fragrant. Add little sugar and sesame oil. Serve as dressing.

Potato King at Bangsar Sunday Night Market (Pasar Malam)

Last sunday evening I was at bangsar new village and noticed there was the sunday night market. As I walked along I stumbled into something very new that caught my eye with full of joy and excitement!

It was this Potato King! I got to inform you that this is not a normal potato wedges but it is a whole potato that caught in a bamboo stick! This is so amazing and interesting. When you look carefully at this deep fried potato wedges, you will notice that it is all intagged!


Firstly a whole potato is cut into size and place into the scapper for cutting, once done the whole potato is then placed into the bammboo stick before deep frying.

The owner, Mr Wan does all the deep frying, the potato wedges and also the chicken. I was told that he uses imported potatoes as local potatoes cannot produce the right texture. I was also informed that the deep fried potato wedges can be keep half a day and still able to retain its crispiness. Well I wonder why should I keep it till late as in a few second those potato wedges would had disappeared into my stomach. lol!




Got to say this potato wedges are excellent and delicious, the texture is perfect, crispy and with the flavouring (seaweed, cheese, black pepper, chicken & onion, plum etc) it is worth for a try. It only cost RM3.50(US1.10) a stick!

Sidney

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