Tag Archives: Texture

Buka Puasa at Warong Sate dan Cafe Mak Long

Warung Sate dan Cafe Mak Long

I had been driving through Puchong Road quite frequently lately and I cannot help myself of not noticing this newly constructed Malay house. It used to be an empty land but now it sits a gorgeous brand new kampong style house turned into a café. It’s name “Warung Sate dan Café Mak Long” or Satay Shop and Auntie Long’s Café.

Warung Sate dan Cafe Mak Long 1

I just love the modern basic rustic kampong style exterior and the furniture used here at Mak Long, truly an instant hit for my taste. It reminded me of my childhood stay, part of my growing up in a kampong. It was lovely.

Beef Satay
Mak Long’s Beef Satay

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Chinese New Year Celebration Grand Imperial Bangsar Shopping Centre BSC

Grand Imperial Chopstick

It was awesome and I just can’t get enough of this Chinese New Year dining experience, every place that I dine seems to be different, exciting, unique and gorgeously prepared and Grand Imperial was one of them. I was drowning with excitment when I saw the awesome refreshing scallops painted the landscaping of the Yee Sang where as the Suckling Piglet was full of orgasm on that evening. Having the freshness from the sea was the main highlight too and the giant garoupa was prepared superbly delicous.

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Sunny Yaw Year End Macarons

2009 had been a great introduction year for us as we have meet and made many great, kind and charming friends, new friends, students and clients. I never thought we would have reach to such a good result as we always thought it was just a dream, 2009 is definitely a year to treasure and to remember, a year that I will miss and will be longing for soon as our journey moves ahead.

poppy seed macaron
Pink Poppy Seed Coffee Cream Chocolate Ganache Macarons

This year end, I had been baking loads of macarons, believe me or not the word of macarons had been buzzing in my ear almost in the month of November and December. Even in January will be yet another macaron challenge for me, who would ever thought I would be given such a challenge, yes! I got to build macaron towers, two mini macaron towers requested by Didie and next a 2 feet tall macaron tower requested by Penny! such an intrigging challenge, it is a sure fun! :)

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HOR POH YUEN The Hakka Affair

Ho Poh Yuen 1

We are now in Penang conducting my cake decorating class and Ben Beh at moment is conducting his artisan bread baking with his students, Penang is always beautiful and vibrant . . . I just love being here great food and lovely people.

This morning while I was having my breakfast coffee and reading the morning papers Quang Ming and guess what, I was featured on Christmas ginger cookies. It was so awesome . . .will post about later when I am back in KL.

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Oyster King at The Gardens

Oyster King

Recently Coco had invited us for a food snack at Oyster King located at the food basement of The Gardens which offered a range of Chinese tradisional delights such as Fried Oyster, Oyster Noodle and many more. That night there were about twenty guests attended this gathering and SuperWilson recieved a small surprise birthday cake. :)

Oyster King Foodies
Getting ready to eat!

Oyster King Wilson and Racheal
SuperWilson & Racheal celebrating SuperWilson’s birthday!

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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!

Dong Yi Shun 2

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BLACK STALLION – THE BLACK MACARON

THE INTRODUCTION

Black Stallion Macaron 3

This is my latest bakes, a bunch of oriental flavoured macarons and I called them, The Black Stallion. They looked so pretty awesome purely black and glossy shine, yet so eye catching indeed, I just adore them.

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A Refreshing Noodle . . . .Vegetable Pan Mien

My close friend Jennifer had took me to this Pan Mee place located at Taman Kepong. This cofee shop located just behind the King’s Bakery which located at Lorong Bangau 2. The Pan Mee was superb delicious and it is make of roughly blended celery leaves or spinach leaves. This Pan Mee shop is called Vegetable Pan Mee and was establish since 2001. We were very lucky as we were in troduced to Uncle Wilson the owner of the stall. He showed us how the pan mee was make from flour till a bowl of lovely Pam Mee.
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A bowl of this Pan Mee is only RM3.80 and you can have it dry with black sauce or with soup. It comes with fish paste, fried soya bean skin and loads of celery leaves or green spinach. L like the texture of the Pan Mee, tender, soft, tasty and not too hard. The best part of it you can have either in a form of fine strings of pasta or in the shape of rectangular pieces of pasta. Each bowl is served with loads of fresh celery leaves which makes the noodle delicious and fregrant.

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After being explained the making of Pan Mee and enjoyed a full bowl of Pan Mee by Uncle Wilson, it was so satisfying and I will defintely be back for more which I did . . . . . SidneyK

Flower Sea Snail

Have you ever tasted these little creatures? Ain’t they look cool and adorable!I am sure they will be hit as pet sometime in the future! So this time I cook some of this fresh flower sea snail.

I have them in Kum Heong sitr fry!

Once cooked, you need to take a toothpick to get the meat out from the shell. The texture of the cooked sea snail is amazingly good. I am assure this is due to the freshness as they are still alive before being cooked.


Would you like to try? . . . Steven Cheng

Soft Shell Clams in Broth



I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!

Ingredients

20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng

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

Ikan Panggang, Petaling Street, KL

Last weekend we had our dinner at Petaling Street, yet another foodstreet in Kuala Lumpur. This time we tried a few barbeque seafood with hot sauce. The food was fantastic as it suited my taste as I like to have food sometimes.


I got to inform that if you like to dine at this place you need to order or even book in advance, I would suggest an hour before dining. Why? The que is very long and to get a table can be difficult. The price for this dish is moderate, not expensive and affordable.

We ordered BBQ squid in hot & spicy sauce. It was hot, hot and hot! Fantastic! The more you eat the more you want, so desirable.

We also ordered BBQ ray fish in spicy & hot sauce, the texture was good and the ficsh came boneless. Even the sauce was the same but the texture was diiferent from squid, therefore the outcome of the taste was explosive.



If you have not tasted this delicious BBQ seafood, I would recommend you to head there tonight but make sure you make your order earlier to avoid the long waiting where can be very very miserable.

Sidney

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