Tag Archives: Onions

Bankara Ramen Grand Opening at Avenue K Kuala Lumpur

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A Welcoming Loin Dance at Bankara Ramen

Recently I attended the grand opening of Bankara Ramen at Avenue K Kuala Lumpur. The Tokyo’s top ramen specialist is finally arrives in Kuala Lumpur.The Bankara and Saibei brands have over 60 outlets across Japan and also in Bangkok and Jakarta.

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Recipe Pig Tail’s Ragu

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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. :)

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

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Restaurant Serdang Baru (1) Lenggong Valley Inspired

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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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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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EMINENT FROG PORRIDGE AT LRG 19 – Singapore Geylang Unique Gourmet

Mum doesn’t like it and doesn’t eat it but I do, it’s awesome, it is soft, tender, sweet and taste awesome delicous, just perfectly done like we do with chicken fillet. I usually have them in dried chilly stir fry or even with pan fried slice fresh ginger and fresh sping onions. While my stay in Singapore, I got the chance to indulge into dishing it at Geylang, Singapore. Me and Jak got ourself into the taxi heading toward Geylang for this awesome gourmet, the claypot frog porridge. While in the taxi, the friendliness of our driver (truely singapore) had recommended us to this restaurant called eminent frog porridge at “lorong 19″ lane 19. You want to know why? We were informed that the restaurant offers buying two frogs, get one free . . . . sounds like a fanatastic bargain, and we truly agreed without any negotiation.

geylang frog porridge

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Eight Treasure Duck

Well, eight treasure duck is something very new to me although this dish had been around for ages. The process of making this duck dish usually takes about a day or two. Firstly you need to clean and wash the duck properly, then marinate with salt, pepper, five spices and coat the duck with soya sauce and dark soya sauce. Leave it for an hour or two, then deep fry the duck

Stir fry ingredients such as chestnut, lotus seed, mushroom, sliced roast pork, shrimp, button mushroom, dice onions and diced carrots with seasoning. Stuff the duck with the ingredients and double boiled with concentrated chicken soup.


This eight treasure duck is gorgeous and delicious. The meat is so tender, soft and so full of flavour. Once you open the duck cavity, you will see so many treasure of goodness in it.


If you like to try this dish just let us know a day or two earlier, so that I can prepared this dish for your dining at our restaraunt.

Yours, Steven Cheng

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