Tag Archives: Sweet Potato

Recipe Goguma Ladde Sweet Potato Ice Latte

Japanese Sweet Potato Latte 4

What got me into freaking making “Goguma Ladde” Sweet Potato Latte during my visit to Caffebene recently. I tasted their Sweet Potato Latte and it was really good, that got me wanting to make some fresh ones at my comfort home as I realised that day I got a few newly bought Japanese sweet potato.

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Home Cooking Stir Fried Sweet Potato Leaves

Sweet Potato

Just love to use sweet potato leaves for a short and fast stir fry dish. It truly complete a fabulous meal in no time. I saw I had a bottle of chili oil in the fridge that I got from the Starhill Culinary Studio and decided to add it into my stir frying. I like the redness in the oil and it worked brilliant to light up the dish in no time. Definitely a must try dish and it is inexpensive at all.

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Restaurant Tai Soon Curry House Kampong Baru Sungei Buloh

Tai Soon 7
Tai Soon’s Kitchen

Before further reading just be aware that Restaurant Tai Soon Curry House Kampong Baru Sungei Buloh opens from 11am till 4pm and closes on Sunday. I came to know about this restaurant ages ago but did not manage get time off to make a visit. Today I got myself to be there for lunch with my friend of mine Chun Kit. The restaurant located at the end of the village infused within the individual wooden houses. The restaurant has ample parking space just across the empty area.

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The Chocolate Affair with Pastry Pro and Felchin

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Upon receiving an invitation from Ning Geng, we found ourselves indulging a spectecular chocolate infused fine dining at the Chocolate Appreciation and Dinner, Manhattan V Berjaya Times Square hosted by Pastry Pro and Felchin. With the great initiative of Ning Geng, the star chefs on that night were Chef Jochen who was coordinating the menu while Chef Anil from Felchlin, Switzerland was coordinating the dessert and they were joined by a group of dedicated chefs and students of Berjaya Culinary Schooll.

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Fei Fei Crab Restaurant Desa Aman Puri

Fei Fei Crab
Fei Fei Crab Restaurant @ Desa Aman Puri

I just adore the food in this neighbourhood. Exciting and just so delicious. I had dealt with Khuntai with exquiste pleasure with their White Ton Yam, MYC Restaurant for their gorgeous Ginger Steamed Chinese Carp, fabulous Duck Satay at Seng Kee. Just across yet not far in the same area I got to indulge with the best and affordable PORK KNUCKLE at Deutsches Gasthaus 5 and authentic yet affordable Bukit Tinggi homecooking at Moon Sing Restaurant. I guess I am still at the surface of knowing this area as I found yet more exciting places to explore, to eat and enjoyed with great pleasure. I found Fei Fei Crab at Desa Aman Puri which I now name the area as the hub for good food.

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Jeff Lee Kitchen at Kampong Baru Sungai Buloh

jeff lee kitchen
Jeff Lee Kitchen @ Kampong Baru Sungai Buloh

Tucked away in a small village just outside the city here was my next stop for a splendid dinner. Yes another food trail. This time we make a visit to a small village called Kampong Baru Sungai Buloh. Hidden in the centre of the village, that is where we located Jeff Lee Kitchen thanked to our food guide. The more I get to indulge the Chinese food, I came to realise my taste platter became much more sharper then before. Sense fo taste and knowledge had improved drasticly.

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 3

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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.

Broth

TAI JI VEGETABLE BROTH

Ingredients

700gm Sweet potato leaves or spincah leaves
2kg Superior chicken stock
200gm Minced chicken
50gm Chicken Ham
100gm Superior potatoes starch

Method

1. Blanch the spinach leaves for few seconds then chill in ice water.
2. Heat up some chicken oil and wok-fry the vegetables until fragrant. Set a side.
3. Blanch the minced chicken. Set a side.
4. Seasonthe superior chicken stock with remaining ingredients under medium heat. Add the vegetables. Gradually add the superior starch that has been mixed with water, slowly untilthe broth thickens.
5. Lastly add shredded chicken and ham, simmer for a while and serve in individual bowls.

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.

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