Monday, February 28, 2011

Girl Girl I would like to adopt you


About The Pet

She will poo at the same place, lovely, and active !
For those who are interested in adopting her, please do contact Elaine Phua - 0126962980
Location - Kampar, Perak.
*Transport is not provided.


Girl Girl I like you very much and I am interested in adopting you. Will you still be available when I get back home? Will you be part of our family soon?

What to eat during tea break? Chicken bun wrapped in pandan leave


Pandan Leave chicken bun for tea break time

Bought this chicken bun at a cake shope nearby in Hui Sing. Looks delicious but I have to taste it before I can tell any further. This is the first time I am seeing how chicken bun is baked in pandan leave.

No recipe for this bun but I would like to share one recipe I found from: http://kuali.com/recipes/

Steamed Chicken Buns
By Amy Beh

Ingredients

Dough

o 400g water-lily flour (low protein flour)
o 1 tsp instant dried yeast
o 2 tsp double-action baking powder
o Mix together and stir to dissolve the sugar
o 30g castor sugar
o 225ml warm water
o 1/2 tsp white vinegar
o 1 egg white
o 1 tbsp shortening

Filling
o 250g deboned chicken thigh meat, diced

Seasoning (A) ? (for chicken)
o 1 tsp light soy sauce
o 1 tbsp Premium oyster sauce
o Dash of salt and pepper
o 1/2 tsp sugar
o 1/4 tsp thick soy sauce
o 1 tbsp ginger juice
o 2 tbsp coarsely chopped water chestnuts
o 50g dried Chinese mushrooms, soaked and diced
o 1/2 tsp chopped garlic
o 1 tsp oil
o 1 tsp sesame oil
o A dash of Shao Hsing Hua Tiau wine (optional)

Seasoning (B)
o 1/4 tsp salt
o 1 tbsp Premium oyster sauce
o 1 tsp light soy sauce
o 1/2 tsp thick soy sauce
o 1 tsp sugar or to taste
o 1 tbsp sesame oil
o 1/8 tsp pepper
o 2?3 tbsp water or just enough
o 1½ tbsp corn flour

Method

Sift flour into a mixing bowl. Add double-action baking powder and yeast. Stir well to combine. Make a well in the centre and add in vinegar and egg white. Pour in sugared water gradually and add in shortening. Mix and knead into a smooth and soft dough. Cover with a piece of cling film and leave aside to proof for 1?2 hours.

Roll out dough on a lightly floured surface into a long cylinder. Divide into10?12 equal portions. Roll out each portion into a thin round skin.

Add a tablespoon of filling onto the dough skin, then bring the edge of the skin up and pleat to seal the bun. Give it a twist and pinch off any excess dough at the last pleat. Place the bun on a small round of greaseproof paper with the pleated side up. Repeat to make more buns. Arrange the buns well apart in a bamboo basket and steam over rapidly boiling water for 10?12 minutes.

For the filling: Season chicken with ingredients (A) for 30 minutes. Heat oil and sesame oil in a wok and fry garlic until lightly golden. Sprinkle in cooking wine (optional). Add in marinated chicken and stir-fry well. Add mushrooms and water chestnuts. Mix in seasoning (B). Dish out and leave to cool completely.

Credits/source taken from: http://kuali.com/recipes/

Sunday, February 27, 2011

Newly opened OLD TOWN WHITE COFFEE at The Spring Shopping Mall, Kuching

Found a new place to have our lunch at the Spring Shopping Mall which is known as the largest lifestyle shopping mall in Kuching which is situated along Jalan Simpang Tiga near Kenyalang. If I'm not mistaken, The Spring was opened since January 2008 and Old Town White Coffee which is just next to Ta Kiong Supermarket was newly opened since last week.


Newly opened OLD TOWN WHITE COFFEE at The Spring Shopping Mall in Kuching


Newly opened Old Town White Coffee Penang Prawn Mee and signature noodle Kai Si Hor Fan


White coffee


I will be going there again to have my lunch next week. This time I might order their Curry Noodle.

Saturday, February 26, 2011

A scary experience on February 26, 2011

It started with Fiona and I heard a knock at our front door. So we opened the door. There was this darked skin guy. He told me he saw the poster regarding about our missing dog. So we went to have a look outside the gate but very quickly we knew that was not our dog. She had long ears very white and Crystle doesn't. When we tried to have a closer look the dog like went disappeard.

Fiona suggested that I go with her to continue looking for the dog. So I agreed. We parked our car somewhere in town. I forgot where the parking lot was and we went in search for our Crystle. We went into a building through the back door. The door was very hugh but it was still opened so we went in there to the other side of the road. From there we try looking for Crystle everywhere. Not long after that the sky was getting dark and I wanted to go home already. Oh no.. we forgot where we parked the car. We started to get a bit worried but Fiona said it was okay mom, why not we just go the other way there as there maybe a short cut to the place where our car was. I agreed and we started to walk on the wet road. Looked like it was just after a heavy fall that was why the road looked muddy and wet.

As we stepped on the stones to avoid our feet from getting wet, suddenly Fiona stepped into something that made her fell and she was in pool of muddy water. The pool was like dragging her deeper in the pool and she struggled, then she managed to hold on to the stairs nearby and she tried getting out. We were really scared. I told her to hang on just right there as I continue to ask for help. Poor Fiona, she was feeling so cold and scared.

I quickly ran back to the big hugh door we went in before but oh no, the sky was getting much darker. I used my hand phone light to brighten the place up and started knocking at the locked door. I screamed as loud as I could for help. Then someone came and opened the door for me. I was very nervous and panicked but the old woman who opened the door for me showed me the other way out so that I could ask someone to help Fiona. Fiona mms me the place where she was trapped. The water was rising and this made me even more panicked. Fiona, please wait a little longer. I tried to call her back but there was no signal. The line went dead.

Suddenly I saw one of my cousins who were staying at Meru Heights and I told her about how we were lost and Fiona still waiting for me out there feeling cold and scared. She guided me back to the place and I tried to look for her but I couldn't find Fiona. I ran and ran and it was a very long road. I continued to search for her but in vain. My tears wet my cheeks and as I ran I was thinking why all this happened to me. First Crystle went missing and now I do not know where I was heading to.

Then, I opened my eyes and it was just a dream. I was so glad all those were not real and I
Give thanks to the LORD, for he is good; his love endures forever
1 Chronicles 16:34

Cry out, "Save us, O God our Savior; gather us and deliver us from the nations, that we may give thanks to your holy name, that we may glory in your praise."
1 Chronicles 16:35

Friday, February 25, 2011

What's for dinner on February 25, 2011 - Vegetable Curry Recipe


Home alone today - Vegetable curry was what I had for dinner just now. I am lazy to write down the recipe so I just saw one from http://kuali.com/recipes/ and post it here for those who love vegetable curry. Happy trying out this recipe. It sure tastes good to eat along with hot white rice or bread.

Vegetable curry recipe taken from source: http://kuali.com/recipes/

Vegetable Curry

By Amy Beh

Ingredients

o 150g cabbage, cut into 4cm squares
o 150g long beans, cut into 4cm lengths
o 8 young sweet corns, halved
o 150g brinjals, cut into wedges
o 7?8 gluten puffs (tau pok), halved
o 150g carrot, cut into wedges
o 2 potatoes, cut into wedges
o 4?5 tbsp oil
o 2 stalks curry leaves
o 1/2 tsp mustard seeds (biji sawi)
o 1/2 tsp fenugreek (halba)
o 2 stalks lemon grass, smashed
o 2 red chillies halved and seeds removed
o 2 green chillies
o 3 cloves
o 2cm piece cinnamon stick
o 1 star anise
o 1 grated coconut, squeezed for 1/2 cup thick coconut milk and 3½ cups thin milk
o 2 tbsp tamarind paste mixed with 4 tbsp water and squeezed for juice

Ground ingredients (A)
o 2cm ginger
o 3 thin slices galangal
o 2cm piece turmeric root
o 5 cloves garlic
o 10 shallots

Spices (B)
o 2 heaped tbsp fish curry powder
o 3 heaped tbsp chilli paste
o 1 tsp belacan stock granules

Seasoning
o 1 tsp salt
o 1 tbsp sugar or to taste
o A little monosodium glutamate
o 1 tbsp light soya sauce

Method

Heat oil in a wok and sauté mustard seeds and fenugreek until they begin to pop.

Add in lemon grass, cloves, cinnamon stick, star anise and curry leaves.

Add in the ground ingredients and spices (B). Fry for a few minutes until fragrant. Pour in tamarind juice and then thin coconut milk.

Bring to a boil.

Add potatoes, carrot, brinjals and chillies. Simmer for 7?8 minutes. Put in cabbage, sweet corns and tau pok and cook for an extra 4?5 minutes.

Pour in thick coconut milk and bring to boil for 1?2 minutes then add in seasoning to taste.

Newly opened Yamisu Tea House at The Pan Tree food court on Level 1, Green Heights Mall & Dim Sum at Xin Kung Fu Restaurant (formerly Yamisu), Kuching



Xiao Lung Bao/Char Siu Bao/siu Mai/fishball/xia gao - RM19.90 per set from Monday - Friday at 8.30am onwards to 11.00am

All the pictures taken above are upside down. Wrong technic in snapping those dim sum.

Breakfast at Yamishu Tea House Sdn. Bhd (真功夫)
Location: Premier 101 Commercial Centre
Tel: 082 -460600
Email: yamisuteahouse@gmail.com


Enjoy dim sum, hot soups at Yamisu Tea House
Posted on January 14, 2011, Friday

KUCHING: Head down to the newly opened Yamisu Tea House to enjoy tea break or a light meal, located at The Pan Tree food court on Level 1, Green Heights Mall.

The tea house offers 16 varieties of dim sum, and six types of soup, with prices ranging from RM1.50 to RM6.

All items are pork free.

The authentic Cantonese styled dim sum is prepared by the chef from Guangdong, China.

Among the favourite steamed dim sum are Xiao Lung Bao, Chicken Feet, Custard Bun, Char Siu Bao and Siu Mai, all priced at RM5.50 per basket.

For pastry lovers, try their signature item Portugese Egg Tart, which is a hot seller at the tea house’s main restaurant, Xin Kung Fu Restaurant.

Other favourite items include Crispy Egg Tart, Sweet Potato with Cheese and Pumpkin Puff, all priced at RM1.50 per piece.

Warm your tummy with the hot soups from choices like Lotus Root and Ground Nut Soup, Herbal Chicken Soup, Ginseng Chicken Soup and Black Bean and Fungus Soup at RM6 per bowl.

Opening hours at The Pan Tree food court is from 10am to 7pm daily.

For Chinese New Year dinner, Xin Kung Fu Restaurant (formerly Yamisu Tea House at Premier 101), is offering two dinner sets priced at RM488 and RM588 per table for 10 persons.

The RM488 set dinner comes with the Premium Rainbow Salmon Yee Sang platter, 3-Season Cold Dish, Shark’s Fin with Fresh Crabmeat Soup, Charcoal-Grilled Roasted Chicken, Steamed Tilapia (Cantonese Style), Spare Ribs in Special Sauce, Mixed Vegetable with Broccoli and Signature Fried Rice.

While the RM588 set dinner consists of the Premium Rainbow Snow Pear and Salmon Yee Sang platter, 5-Season Cold and Hot Dish, Shark’s Fin with Fresh Crabmeat Soup, Stewed Pork Trotter with Chef’s Special Sauce, Steamed Garoupa (Cantonese Style), Charcoal-Grilled Roasted Chicken, Prawn with Salted Egg Yolk, Mixed Vegetable with Broccoli and Signature Fried Rice.

Both sets come with Mandarin orange, free flow of soft drinks and Chinese Tea. These sets are available from now until Chap Goh Meh (except Chinese New Year Eve).

For Chinese New Year Reunion Dinner, patrons can choose either the RM888 or RM628 dinner set for 10 people.

Set dinner RM888 comes with the Premium Rainbow Sliced Australia Abalone Yee Sang platter, 4-Season Cold Dish, Shark’s Fin with Scallop Soup, Steamed Silver Pomfret (Cantonese Style), Prawn with Salted Egg Yolk and Cashew Nut, Claypot Pork Leg with Sea Cucumber, Dried Oyster with Sliced Abalone, and Signature Fried Rice.

Set dinner RM628 has the Premium Rainbow Salmon Yee Sang platter, 4-Season Cold Dish, Shark’s Fin with Fresh Crabmeat Soup, Steamed Garoupa (Cantonese Style), Prawn with Salted Egg Yolk, Stewed Pork Trotter with Chef’s Special Sauce, Broccoli with Dried Scallop, and Signature Fried Rice.

Both Chinese New Year Reunion Dinner set menus come with Mandarin orange, free flow of soft drinks and Chinese Tea.

Take-away is also available for Shark’s Fin with Crabmeat and Ham, Braised Sea Cucumber and Fish Maw, Pork Floss Butter Prawn, Spare Ribs with Special Sauce, and Prosperity Claypot.

These items come in regular serving for six to eight persons, and large serving for 10 persons.

Mixed Vegetable with Broccoli is priced at RM35 for 10 persons.

Charcoal Grilled Chicken, Charcoal Grilled Duck, Charcoal Grilled Suckling Pig, Braised Pork Leg, Claypot Pork Leg with Sea Cucumber can be bought individually from RM38.

Apart from that, Xin Kung Fu Restaurant is also offering promotion for 50 dishes until Jan 25.

The dishes are priced from RM5 per serving.

Dim Sum is also available for set meal for 10 to 12 persons at RM99.90. Smaller dim sum set meals is available from RM19.90.

Xin Kung Fu Restaurant is located at Premier 101 Commercial Centre, Jalan Tun Jugah.

Opening hours are from 8.30am to 2pm, 5pm to 9.30pm on weekdays, and from 8am to 2pm, 5pm to 9.30pm on weekends and public holidays.

For booking or reservation, please contact 082-460600 or 012-8898817.

Credits/News source: Enjoy dim sum, hot soups at Yamisu Tea House taken from: http://www.theborneopost.com/

Wednesday, February 23, 2011

Fried bihun for lunch - Bihun Goreng Utara recipe


THE PHOTO DOES NOT MAKE ME HUNGRY AT ALL - This is my lunch for today - February 22, 2011. Very lazy to cook. Anyway there is nothing to be found in the fridge that I can cook for today. The bihun looks okay but I will have to taste it before I can tell whether it is tasty and value for money or not.

This picture below will make me hungry again even when I am full:


Northern-Style Fried Rice Vermicelli (Bihun Goreng Utara)

Ingredients

o 3 tablespoons cooking oil
o 4 shallots, chopped finely
o 4 cloves garlic, chopped finely
o 1 tablespoon dried shrimps, washed and drained
o 2 tablespoons preserved soybean paste (tauchu)
o 200g unpeeled prawns, washed
o 200g rice vermicelli (bihun), soaked until soft
o 4 stalks flowering cabbage (choy sum/sawi), cut into 3cm lengths

Chilli paste (mix together)
o 2 tablespoons chilli powder
o 125ml water

Seasoning

o 1 tablespoon light soy sauce
o 1 tablespoon squid/fish sauce
o 1 tablespoon vinegar
o 1 teaspoon salt
o 1 teaspoon sugar
o 1/8 teaspoon pepper
o 150g Chinese chives, cut into 3cm lengths
o 150g beansprouts
o 2 pieces hard beancurd (tau kwa), deep fried and cut into cubes

Garnish

o 3 red chillies, sliced
o 3 tablespoons shallot crisps
o 3 stalks spring onion, cut into 3cm lengths
o 2 eggs, fried into an omelette with a pinch of salt and sliced thinly
o 3 limes, cut into wedges

Method

Heat the oil in a wok over a medium flame to sauté the shallots and garlic until fragrant. Add the chilli paste and fry until aromatic ? about 3 minutes. Add the dried shrimps and fry for a minute before adding the bean paste and fresh prawns. Stir-fry until aromatic.

Add the rice vermicelli, flowering cabbage and seasoning ingredients. Stir-fry to mix thoroughly, about 5 minutes.

Add the chives, bean sprouts and fried beancurd and stir-fry to mix well. Turn off the flame and dish out unto a serving platter. Garnish before serving.

Note : This popular breakfast fare and anytime snack is fried in a dry style, with the chilli powder and chives lending their aromas.

Credits/source taken from: http://kuali.com/recipes/