Tag Archives: Thai Chilli Sauce

Soi Thai Desa Park Waterfront Parkcity Kepong

SOI Thai
SOI THAI at DESA PARK WATERFRONT

At recent I attended the opening of a new Thai restaurant by the name of Soi Thai located at The WaterFront, Desa Park City. When I was there I noticed the modern contemporary with simplicity interior, purple, pink and white in colours painted the whole scene. Soi Thai Restaurant a member of Pulai Group offers a great delicious selection of authnertic Thai cuisine. Just to name a few, Thai Red Curry with Roasted duck, Thai style Otak-Otak, Choo-Chee Thai Red Curry Deep Fried Siakap Fish, Signature Fire Pot with Seafood Tom Yam and Steamed Siakap with Lime and Chilli Sauce.

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Yee Wen Thai Restaurant Kepong Baru Industrial Estate

fish cake
Thai Fish Cakes

I had been really caught up with work lately and trying to make a come back on posting can be really a tough thing to do. As usually I can’t get things done at home, not sure why. But I am back at lower gear mode but I am sure by the end of the day I will be fine. A comeback kid. Last night had a great bit at Popeye’s and tried their newly launched sitcky wicked chicken while having a great company of an awesome host Klieo. Well back to my discovery of food in Kepong, I was introduce to this restaurant by blogger Chasing Food Dreams. This foodie got hooked and I was requested to tagged a long on their second round. My verdict, Yee Wee Thai Restaurant was really good and inspiring.

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Nong & Jimmy Thai Seafood BBQ @ Taman Cahaya

nong n jimmy grill crab
Nong & Jimmy’s Signature BBQ Crab

I knew about “Nong & Jimmy”. A name not to be miss. Both are known for their simple yet terrific Thai cuisine. Well flying over with my car from Petaling Jaya to Taman Cempaka, Ampang can be a terrific drive over a quiet weekend evening. Well, I am sure you will be able to guess that I got that chance just over the weekend. I got myself a table for three over a sea of crowd at this open air hut concept restaurant.

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Restaurant Woo Ng Kee Taman Ehsan Kepong

Restaurant Woo Ng Kee Pan fired Baby Kai Lan
Mei Lan Mei Lan Woh Ai Nee

My next food excursion had landed myself and my team indulging yet another truly hidden treasure here at Kepong. We visited Woo Ng Kee Restaurant at Taman Ehsan located at Kepong. Yes Kepong has amazing food outlet to be discovered. Woo Ng Kee has 60years in food with three generations of chefs in it’s record. First it started at Pudu roda side stalls nearby the historical Pudu Jail and relocated nearly 26years to Taman Ehsan.

First came a truly delicious home cooking dish named after a famous 70’s song “Mei Lan Mei Lan Woh Ai Nee” mei Lan Mei Lan I Love You. Simple and yet a delicious dish. It was cleverly dish out with the combination of refinely chopped sweet and salted preserved mustard cabbage over minced pork and young Kai Lan. Vey well dry wok fried. Very bold and fragrant. I just love it. Goes very well with a bowl of steamed white rice.

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6

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Treasure Uncovered

New Age Vegetarian Cuisine
Kechara Oasis, Jaya One

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The makan kaki’s were invited to the official opening cum Chinese New Year lunch at KENCHARA OASIS at Jaya One recently. KECHARA OASIS is a new age vegetarian restaurant which serves international cuisines inspired by Chinese, Tibetan, Vietnamese and Western vegetarian styles.

The restaurant believes in spreading the goodness of the freahest and natural ingredients cooked ina contemporary, fine dining style that gives diners a wholesome and healthy experience, a world-class signature restaurant.

“At Kechara Oasis, we serve only natural and healthy ingredients to our customers. That means we use less sugar, less salt, less oil and less gluten in our dishes. Here we focus on using natural ingredients – vegetables, fruits, spices and etc.” . . . . . enthused Irene Lim, Director of Kechara Oasis Restaurant.

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Kechara Oasis Special Yee Sang, this is the first dish we had and Syd’s said it was, . . . delicious, a real taste and aroma of nuts. He would renamed this dish as Loo Sang as there was no fish added. Overall . . . good taste with selection of sauces and full aroma of nuts.
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“New-Age” Barbecue Satay Skewers, Syd seemed to find the glutten used was a bit over cooked and end up a bit hard but the coated sauce was delicious and tasty.
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Treasure Garden – Stir-Fried Lotus Roots with White Fungus & Shitake Mushrooms, the smell of the mushrooms were aromatic deliteful and the compliment of the crunchy lotus roots enhance the taste of this dish.
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Crispy Vietnamese Spring Rolls is interesting, crispy spring roll rolled onto a layer of lecttuce leave with a dash of sweet thai chilli sauce enfused the taste with excellence. Syd likes them and don’t mind having more . .
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Vietnamese Longevity Cold Noodles did not jive with Syd, . . . he told me. The noodle was a bit hard and the taste somehow did not blend into the dish well, maybe it was make to taste Viet.
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“Catch of the Day” Served with Chef’s Special Assam Gravy . . . . the gravy was excellent, this one did jive. Delicious gravy, very appetising and goes very well with rice.
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Chilled Crystal Delights with Sea Coconut with Longan is an interesting combination, the crystal delights was beautifully done and complemented by the sea coconut with Longan.
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Jason Lioh, Ken, Andrew, Syd & Joshua at Kechara Oasis. I would defintely like to visit this place to taste their menu soon as I would like to go vegeterian for a day :) . . . . . . I am back fully now, Sunny Yaw

Operating hours:
Lunch: Mon – Sat : 11.30pm – 3.00pm
Dinner: Mon – Sun : 6.00pm – 10.00pm
Keachara Oasis
D18-23, Block D, Jaya One
(entrance from B1 car park)
Jalan Universiti
Tel: 03-7968 1818

Rempah Ratus Nasi Lemak Restaurant & Cafe, Puchong

We had wanted to explore the food in the Puchong area for ages and we were lucky enough to be invited to dine at this restaurant Rempah Ratus Nasi Lemak Restaurant And Cafe. This restaurant is just located opposite of the IOI mall. The setting reminded me of a kampug style simple dining and you can smell fragrant spices as you walk in.

The restaurant serves a variety of malay dishes “hidangan” style. We were welcome by Chef Raizal, the resident chef of this restaurant who had prepared some awesome dishes. We were served with starter, Thai Fish Cakes (RM5.80 per serving) with Thai sweet chilli sauce. We love this little fish paste as they were tasty, delicious and went very well with the sweet Thai chilli sauce.

The main dishes came once we finished the starter, the first dish was the Chicken Green Curry in Claypot (RM8 per serving). It was cooked perfectly and the sauce was gorgeous and went well with the white rice. We were informed that Chef Raizal made his own green curry paste from green chillies, coriander, cummin, lemongrass and shrimp paste. We just adored the sauce, lovely!

Next was the siakap fish cooked in 3 tastes, hot, sour and sweet (RM18 per serving). The hotness came from the chillies, sourness came from the lime juice and sweetness came from the palm sugar. The siakap fish was deep fried and then coated with the sauce.

Lastly we had the stir fried kangkung with sambal (RM8 per serving). This dish had the shrimp paste taste and with a bit of chilli but not too hot.

Overall, I like this restaurant as it gave me a very homely feeling and reminded me of my growing up. I will definitely be back for their Green Thai Curry. Rempah Ratus Nasi Lemak Restaurant & Café also do catering services for any occasions and also into ready-to-eat packed food for retail, wholesale and outdoor events.

Rempah Ratus Nasi Lemak Restaurant & Café
No 33, Jalan Kenari 17C
Bandar Puchong Jaya
47100 Puchong
Selangor Dahrul Ehsan
Tel/Fax: 03-80765371

Cheessy Minced Prawn Wrap

I had been dinning in many places here and there in Kuala Lumpur and Petaling Jaya, what really excites me and had caught my eyes was this entree dish, Deep Fried Prawn Wrap. I even saw this similar dish being prepared over the glass window of Dragon I Restaurant. I do say, it is so exciting to see those chefs preparing the food whereby you know you are going to feast them. Marvellous indeed.

Anyway, here I would like to share my Deep Fried Cheessy Minced Prawn Wrap. For this dish I had utilised minced beef mixed with minced prawn, large prawns, slice cheese and also beancurd wrapper.


Firstly placed the mixed mince meat on top of the beancurd wrapper then placed on top a slice of cheese and the large prawn.

Wrap them like the above. Deep fry them till golden brown. This cheessy minced prawn wraps can be eaten deliciously with thai chilli sauce.

Ingredients
200 gm minced beef
50 gm minced prawn
8pcs (4″x4″) beancurd wrappers
8 slices cheese
8 large unshelled prawns

Hope you will try this lovely dish.

Yours Sidney xxx

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