Wednesday, October 28, 2009
Last Friday, the baking mood dropped by. I got stimulated and disappeared into the kitchen again. With the help of the little elves (the handy little machines), I baked the Peach Yogurt Baked Cheese Cake. :)
We finished the last piece on Sunday.
The family complained… Not Enough peaches. I should have line-d in more. Gotta put in more peach slices next time
Friday, October 23, 2009
Another back dated post, I must say; my best-ie and I were celebrating The Sugar’s birthday > half years back in Chinoz on the Park @ KLCC. (sorry for such a long delay).
Pizza is always good for sharing. We had their fragrant wood oven pizza - Frutti di Mare
We ordered chicken from the main where it is the pan-fried chicken breast, coriander lemon crust, sauté potato and served with the thyme jus. Chicken breast is always dry; I love the way they serve the chicken breast where it is loaded with lots of sauce.
It is always great to have birthday dinner with friends and family and share the joys and happiness among all. Will have celebration for one another till next year again. Or… in few months time ?! :P
Monday, October 19, 2009
One morning, I freshed up my day with a bowl of colourful noodles. Yep, a huge bowl of colourful Pan Mee with both Chris and Christine. This sweet couple brought me over to Lin Chin, a few blocks away from the church in Serdang village, in one of the busiest lorongs. We took a hard time for parking.
Pan Mee comes in various colours. You may ask, are they made from artificial colorants? No… they are made of juices of blended fresh vege.
White – for the original normal version
Green – from Spinach
Purple – from Sweet Potato
Yellow – from Pumpkin
Orange – from capsicum
I am a pumpkin lover so I had a bowl of yellow Pan Mee.
The broth was clear, light and flavourful. Love this hot soupy broth together with my Pan Mee.
I find the texture for Purple Pan Mee was softer than my yellow one.
He had the Wantan Mee.
Get bored with Pan Mee or Wantan Mee, you can try their Curry Mee, Nasi Lemak, Tomyum Seafood Noodles, and Fishcake Noodles…… etc.
And so, I have started my day with colourful food. Have you?!
More reviews at Chris&Chrsitine’s page
Wednesday, October 14, 2009
Puchong is a …. Not to say new but a well developed food hub. Restaurants mushroom in and around this area. Ms. Ong, the person in charged from Taste Good Restaurant welcomed us warmly. She then explained the background and the story of restaurant…
Needless to describe much as the other food bloggers have had this posted up (sorry as I am delaying works again = =), let’s go to the food.
生煲黄酒金凤鱼 Steamed Mandarin Fish in Rice Wine (RM 23)
上平豆腐 Beancurd in Pumpkin sauce. I find this a little too light for me as I prefer something thick and strong.
红烧猪肉 Braised 3-ply Pork Belly
芭蕉鸡 Sweet & Sour Crispy Chicken is something I love most. The sauce is sourish and refreshing.
奶香蟹 Butter & Pumpkin Crabs is the chef’s signature dish. It is kinda special loaded with tiny-sago-liked-seeds along with the pumpkin sauce. That seeds are actually the butter @@ can’t believe they can actually turn the butter into tiny tiny seeds.
上汤珍珠蚌 Clams (lala) in Superior Soup. Fresh clams but the superior soup was slightly on the salty side. This was best with a bowl of rice.
Taste Good Restaurant 好记海鲜饭店
No.21, Jalan Puteri 4/1,
Bandar Puteri Puchong,
Tel: 03 – 80607057
Or Contact Ms Ong at 017 – 5751636
Lunch: 11am – 2.30pm
Dinner: 5pm – 10.15pm.
Brought Up 2 Share
Places & Foods
Ken – Foodpoi
Friday, October 09, 2009
Colourful candles and paper lanterns,
Are something we love playing during the moon cake festival.
As I grow up,
I find candles and paper lanterns are strangers to me.
Till this year’s Mid Autumn Festival
I joined up the children circle (right, a 20+-year-old-girl joined the kids’ crowd)
To bring back my childhood memories… on lantern and candles.
A day I longed has arrived. Finally, family and relatives could get together, for the reunion dinner and the chats with liquor after dinner.
For dinner, every dish was well prepared with loves and care…
Fried seafood tofu
Fried fish cake aka spring rolls
Home made fried wantan
‘Nga Gu’ – the adults’ favourite
Chicken – a must have on every occasion
Braised ginger duck
I am looking forward the next occasion – Winter Solstice Festival~
Monday, October 05, 2009
The 2 best-ies of mine Christine and theSUGAR are back to KL. Guess their taste buds are already numbed after being fed with bread, western food, cereals, potatoes, bun… for a long time in the land of English.
Both of them are back with missions. They want real local delicious cuisines.
I decided a new place for us --- Chawan at Bangsar for Malaysian local cuisine and a get together chit chatting.
The partial-opened-space restaurant was a bad idea for us. The weather was kinda warm that day. We sweated a little while enjoying our meal.
Nasi Lemak Ayam Rendang priced at RM 9.90
Asam Laksa (RM 9.90)
Curry Laksa (RM 9.90)
Both the Nasi Lemak and Curry Laksa were good. As for the Asam Laksa, it was just so-so. All of us agree that it is really hard to find a good assam laksa in KL.
Never forget to try out their coffee. This is a place where you can try out all the best and famous coffee(s) from all states in Malaysia. I chose a cup of Kopi Kemaman which is the Terengganu all time classic signature coffee. It is buttery brewed with a subtle cocoa flavour and milk.
They never missed out the Malaysia’s Limau Ais and Teh-O-Limau Panas.
View more at Christine’s page.
Thursday, October 01, 2009
Here is my first attempt on Red Bean Snowskin Mooncake after chilling in the fridge.
My Red Bean Snowskin Mooncake
Simple and cheap
At the size of slightly larger than 50sen coin
The green comes from the concentrated Pandan juice which was freshly blended.
The red bean paste is the low sugar type where one can simply get it from the ingredient shop.
Happy Mid Autumn Festival to everyone. May you have a wonderful reunion lunch or dinner or celebration!
Wish you all 中秋节快乐， 月圆人团圆，家好月圆