Update on the kitten

Thanks so much for the concern and kind words you have shared about the kittens. I have good news about the injured kitten. She seems to be on her way to recovery as she was on her feet hobbling around with her fractured leg in a cast plus she recognises me. Definitely much better than yesterday when she was in so much pain. She's not over her injuries yet as we are waiting for her swelling to go down and we hope there will be no infection to her wounds. Another test will be whether she can eat by herself since she is now on the drip.

Her eye was too damaged to save so she will be one eyed. I took Fluff Puff and their mummy to visit it and it seemed pretty pleased to see them. Fluff Puff was so sweet as she was licking the injured kitten's ear. It was a short visit as we did not want them to affect it's wounds but more to show the injured one that her family cares for her. Will keep you all updated on her progress.

No food posting today

I know all of you look forward to the daily posting but just for today, I'm not really in the mood after what happened yesterday to my kittens. I promise I'll get over it and everything resumes by tomorrow. A thousand apologies!

Extremely Sad News

I have extremely sad news for all of you. The black kitten passed away this morning after sustaining heavy injuries from an attack by a wild animal. We suspect a civet cat or what we know commonly in Malaysia as a musang. It also attacked the other kitten who is badly injured and with the vet. There is only a 50-50 chance for the other kitten to pull through it's injuries which includes the loss of one eye and fractures. Fluff Puff survived the attack as I think she managed to run away in time but I'm taking no chances with her out in the open now so she and the bigger grey and white kitten are now consigned to the cage.

These are the last pictures I have of them - the first one where all three of them are cuddling together. You can't see the other kitten so I have uploaded another one of it with it's Mummy. I hope it pulls through it's injuries because if it's suffering too much, we will have to put it down. So please do think of the little one in your thoughts and prayers tonight and hope it gets better.

Sure Pizza @ Hartamas Shopping Centre, KL

Last Friday, we were both scratching our heads on what to try out for dinner. Eventually we settled on trying out the Retro American Diner at Hartamas Shopping Centre which is newly opened by Modestos. There are three restaurants right in front of the shopping centre: Jade Loong (a trendy kopitiam according to their banners), Modestos and Retro American Diner. Alarm bells started ringing in our heads when we walked past the three places and it was super empty on a Friday night! Okay, time to rethink what we want to eat. (If anyone has tried these places, do drop me a comment as I would love to know if the food is good) Since we wanted something new, I remembered reading in the papers about Sure Pizza.

Located next to Sao Nam, on the same floor level leading to Plaza Damas, the place was relatively packed with people. Incidentally (side tracking a bit), the Thai fair is at Hartamas Shopping Centre with their knick knacks and food. No laksa though as it seems they are not allowed to sell them by the management, only the sticky mango rice, som tam, steamed tapioca and otak-otak.

Sorry for the less than stellar picture - the place actually looks brightly lit but I suspect they use cool light rather than warm light hence it affects my picture quality. We were in the mood for a light meal hence we ordered a bruschetta(RM5.50+) plus their house specialty, the Sure Pizza(RM27.95+) to share. Bruschetta was pretty okay - lots of tomatoes on top of crispy bread. The pizza came laden with ingredients: tomatoes at the base, mozzarella cheese, black olives, onions, green peppers, turkey ham, mushrooms and pepperoni. We quite like the pizza tastewise but found the crust not that crispy especially in the middle. This could be due to the size of the pizza or the oven they used. What's interesting is they put the ingredients on top of their mozzarella cheese.

Check their menu out on their website - they also have specials on the board like rack of lamb, duck breast and roast lamb shank. They also offer set lunches from RM14.95 to RM16.95 with a choice of either pasta or chicken cacciatore with soup.

Sure Pizza
P37, Plaza Ground Floor
Hartamas Shopping Centre
Jalan Hartamas 1
50408 Kuala Lumpur

Tel No: 03 - 6201 6014

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review

Other reviews:

1. Malaysian Fashion Blog - 10 November, 2005
2. New Straits Times article
3. The Lab - 28 July, 2005
   

Tagged with: Pizza + Hartamas Shopping Centre

Popiah Party

Last weekend, we finally had a popiah party courtesy of Mr. Singapore and his lovely parents. Ever since we had one yonks ago (we all reckon it was seven years ago!), it's what we keep bugging Mr. Singapore to have all the time. We finally got our wish and it was fantastic stuff.

See the huge spread of ingredients for the popiah! My friend is arranging the popiah skin that is covered with a cloth to prevent it from drying out. There was no space left on the table and everyone was reaching out to the little plates of ingredients to make their own popiahs.

Essential part of the popiah - the yam bean or sengkuang filling. Try and drain as much liquid from the filling or else your popiah will get soggy.

This is THE sauce all the way from Malacca which Auntie D orders. It adds the sweet kick to the popiah which you can spread around the skin or drizzle over your fillings.

Another essential part of the popiah - home made chilli sauce from lots of chilli and garlic. My friend was spreading so much on her popiah that they looked red from the outside.

These are no ordinary bean sprouts (taugeh) as Mr. Singapore actually spent a whole morning peeling the brown ends away! Great effort coming from him as he is more famous for his almost solid oatmeal plus boiled luncheon meat with rice cooking efforts which we have never let him forget throughout the years. Besides these items, we also had shredded cucumbers, butterhead lettuce, prawns, white tofu, shredded egg, chicken pieces and deep fried shallot crisps.

The host demonstrated how to make your own popiah which I captured step by step. First, you take a popiah skin from the pile. Some people take two pieces of skin to wrap their popiah like Mr. Singapore as it does not tear that easily. You then spread the sweet sauce on top of the popiah.

Pile all the ingredients you like on top starting with the butterhead lettuce to give it support. The best thing about making your own popiah is you can't complain if you don't like it since you chose the combination of ingredients yourself.

Don't pile too much filling or else it'll be difficult to fold. You can either put the filling in the middle or the side. Fold the skin over the middle filling gently.

Tuck the ends in and you'll have a perfect popiah which you can pop into your mouth. Everyone was making various shapes and varieties - small ones, huge ones that were almost popping out, chilli red ones and etc. It was so fun that I totally lost count of how many popiahs I had throughout the whole afternoon. I know I was so stuffed that I did not even eat dinner that night.

Special mention must also be made for the rojak we had while waiting for the popiah to be served. The sauce is fantastic - a secret recipe of my friend's colleague which was so yummy that one person even added it to her popiah.

Thanks so much to Mr. Singapore, Auntie D and Uncle for all the hardwork! and to Mr. and Ms. Host. Hopefully it won't be another seven years before we have another popiah party.

Tagged with: Popiah + Malaysian Food

Prawn Mee @ Lim Mee Yoke, SS2, Petaling Jaya

Aaaargh! My TM streamyx is driving me up the wall as their Internet connection is giving me lots of problems. I hope they fix it soon! Pending that, posting on the blog maybe delayed but don't worry, I will try my best to maintain the one post a day to keep all you foodies happy.

I thought I'll feature the famous Prawn Mee or "Mee Yoke" which hails from Penang that is also known as Hokkien Mee to the Penangites. Surprisingly, you can get decent Prawn Mee in Kuala Lumpur with the migration of Penangites down to the city. The most famous shop in town is Lim Mee Yoke who has been around for twenty odd years. Nowadays you can get the Mee Yoke at a few outlets within Petaling Jaya as they have expanded beyond their shop in SS2.

Prawn mee is all about the soup broth which is made from prawns, stock bones and dried anchovies. The soup is light but full of flavour and can be slightly sweet from all the prawns. It's usually eaten with either the yellow noodles or bee hoon (rice vermicelli) that is topped with shelled prawns, sliced pork, water spinach and shallot crisps. You can add extra sambal made from chili paste, onions, garlic and miced dried prawns to the soup if you want an extra kick. In Lim Mee Yoke, you can also ask for additional ingredients to your soup if you wish.

Lim Mee Yoke
Along Jalan SS2/67
Petaling Jaya

(Other outlets are at the old Cheow Yang at the back of Kayu Nasi Kandar and at Sorn in Paramount Gardens)

Tagged with: Prawn Mee + Malaysian Food

Weekend Cat Blogging (WCB) 43

Hello everyone,

My nickname is Fluff Puff and I'm looking for a new home. Please contact my mummy at boo_liciouskl@yahoo.com, if you wish to adopt me and my siblings.

Lots of love

"Fluff Puff"

P/s do check out Kiri Turtle and the other kitties at eat stuff.

Tagged with: WCB43 + Weekend Cat Blogging

Apam Balik @ Jalan Hang Lekir, KL

Whenever you feel hungry, just wander around Petaling Street and you will find an abundance of snacks to satisfy your rumbling tummy. During one of my walkabouts, I found this stall selling my favourite apam balik(RM0.50 for one piece) made with coconut milk slightly flavoured with pandan leaves. It has fresh coconut shreds mixed within it making each bite a fragrant one especially when eaten warm or piping hot. The apam which is also known as the Malaysian pancake comes in many forms and this particular one is known as the Chinese version. The pancake is cooked in small pans where the outside is crispy and the inside is nice and soft. It's then quickly folded into half when it's taken out from the pan. Sometimes, slices of bananas are added in between the apam.

The stall also serves another version of apam balik which is more popular as it's filled with crushed peanuts (RM0.50 per slice). This is similar to the crispy peanut pancake known as Ban Chean Koay in Chinese except it has a softer texture. It's usually cooked in a large pan. Once it's cooked, it will be divided into slices to be sold.

Stall in front of Koon Kee Restaurant
Jalan Hang Lekir
Starts from 1 pm onwards

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review

Tagged with: Apam Balik + Malaysian Food

Woon Chai Koh @ Kedai Kopi Khoong, Seapark, PJ

I am always on a lookout for good food hence I decided that I will drag myself out of bed early to savour the Woon Chai Koh at this place which is said to be the best in Petaling Jaya. Previously I have been unsuccessful in trying it out as it is always sold out by 9 am onwards.

Woon Chai Koh which is what we term it in Kuala Lumpur since everyone speaks Cantonese is actually steamed rice flour cakes topped with preserved radish. The term Woon means "bowl", Chai means "radish" and Koh means "Cake" in the Cantonese dialect. In Singapore, they term it differently as it is known as Chwee Kueh.

Was my efforts worth it? Not really as I found the Woon Chai Koh below par since it was not as firm as I like it. The texture was sticky and too soft. The topping of preserved radish was also not crispy enough for my tastebuds. For me, the ultimate Woon Chai Koh has been the one located at the Tiong Bahru hawker centre in Singapore where the texture is just right with the crunchy topping. Aroma Cookery has blogged about this place and even included her own version that looks great. Anyway, I will continue to search for the ultimate one in Kuala Lumpur/Petaling Jaya but if you have any pointers on where I can get nice ones, do tell as I'll give it a try.

Kedai Kopi Khoong
Jalan 21/12
Sea Park
Petaling Jaya

(The corner shop is at the other end of KFC and at the back of the Seapark Market.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review

Tagged with: Woon Chai Koh + Malaysian Food

Purple Sweet Potato Crackers

Don'cha love the bright purple colour of these crackers? They're made from the ever popular Japanese purple sweet potatoes which have recently invaded Malaysia's vegetable stalls. Babe in the City has a picture of the potatoes which she used to make tong sui with.

An enterprising person decided to make them into crackers which we got from the wet market. All we did was deep fry them to get these lovely and crunchy crackers. They are extremely nice with a bit of a sweet taste - very moreish. Definitely my favourite cracker now which I am savouring at the moment.

If you wish to try them out, we got the crackers from the Seapark Market vegetable seller at the corner i.e. the one that is nearer to the florist. It seems these are home made and get sold out quite fast hence it may not be readily available.

Tagged with: Purple Sweet Potato + Crackers + Malaysian Food

JM Beriani @ Tesco Shah Alam

Last weekend was a busy whirlwind of shopping for the house since there were sales all over town. Had to take a crash course on shower systems and hopefully I got the right combination of items for my dream rainbath shower. Although we were really busy, we did manage to catch two good places over the weekend. One which I can't blog about as the pictures just did not turn out well so hopefully later visits will yield better results. The other place we stumbled upon when we did quick grocery shopping at Tescos Shah Alam.

Being totally unfamiliar with Shah Alam and Subang Jaya eating places, when we were at Tesco Shah Alam, we decided to practise the philosophy of "where the crowd is, the food must be good" theory. Sometimes this theory works really well and sometimes not (especially during peak lunch hours since it could be just bad kitchen planning instead). Since it was almost 4pm when we ate a very late lunch/tea and this JM Beriani place was still packed, we reckon it must be good. Well, the verdict is the food is excellent albeit a bit pricy but then eating nasi beriani is never a cheap affair.

For the uninitiated, nasi beriani/briyani is rice cooked with spices and ghee. The rice grains are fried with the spices and ghee to infuse the flavour. It's then cooked and served with various curries of your choice. There is a variation of the rice known as nasi beriani/briyani gam which is a Johor specialty. The word "gam" indicates a slightly gummy quality to the food served. To make the "gam" variety, the meats and rice is cooked seperately first and just before it's cooked completely, it is steamed together in a banana leaf and muslin cloth. This steeps the rice with the spices from the curry making it sticky and full of flavours.

Both of us had nasi beriani, Splashie Boy's was chicken(RM8.50+) while I had the mutton variety(RM9+). We love the fragrant rice which they used basmati rice grains that came piping hot. The curries which accompanied the rice was very good too and the meats were tender. Sorry for the not so great picture as they usually serve everything in one plate unless you specifically ask for it in seperate plates. They also give you plates of refreshing fresh pineapple to accompany the rice. Besides nasi beriani/briyani, they also serve Mee Bandung, Taufu Bakar, Rojak and etc. The taufu bakar (grilled tofu pouches) must be good too as it was ordered by almost everyone at the restaurant.

I understand this is not their only outlet as they also have a shop around Subang Jaya. We kinda figured out the JM stands for Jamilah and Mustapha, the names of the owners. Besides the normal variety of nasi beriani/briyani, they also serve the "gam" variety. The Nasi Beriani/Briyani Gam Chicken is served on Wednesdays while the Mutton variety is served on Saturdays. Update: I found a review done by the Sun paper on their restaurant in Subang Jaya. Check their history and also pictures of their other signature dishes.

JM Beriani
Lot No. 4
Tesco Shah Alam

Tel No: 03 - 5510 2637

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

Tagged with: Nasi Briyani + Malaysian Food

IMBB 24 - Clams in Shaoxing Wine Soup

This month, Too Many Chefs challenged us with the theme of "Make it in 30 minutes" for IMBB. I must admit, I almost forgot about the IMBB event until the last minute plus I was really so busy the whole weekend. I only managed to get this cooked on Sunday night but wow, it blew me away on how absolutely tasty and easy it was to make it.

This dish is pretty popular in local seafood restaurants where the serve the clams in a soupy broth. Some versions have more Chinese herbs in it making the broth more flavourful. I used medlar seeds (kei chi in Chinese) which is said to help improve one's eyesight. For the chicken stock, you can use pre-made chicken stock (I usually keep some in the freezer for cooking purposes) or just any instant stock will do. Just make sure it's the MSG free type as you don't want to be thirsty the whole night from the MSG after effects. Hope you'll try it at home as it's really simple to whip a large plate of clams whenever you have the urge to eat some seafood.

I didn't keep a timesheet but I did take shortcuts such as boiling the water ahead in an electric kettle while I kept a pot with some water to heat on my cooking hob. The cooking of the clams was also done simultaneously with slicing the ginger shreds to cut down time.

Clams in Shaoxing Wine Soup

300 gram clams
20 gram medlar seeds (kei chi)
30 gram shredded young ginger
6 tbsp Shaoxing Wine
700 ml chicken stock
Salt and pepper

Blanch the clams in boiling water, remove and rinse to get rid of the fishy smell (if any). Set aside.

Heat up two tablespoons of oil in a wok and fry the shredded ginger until fragrant. Pour in the chicken stock, medlar seeds and salt and pepper according to your taste. Leave it to boil, then turn down the heat to allow it to simmer for about five minutes. Add in the clams and cook it on high heat for a while until they open. Before dishing up, add the Shaoxing wine and mix. Serve piping hot.

Tagged with: IMBB24 + 30Minutes

Weekend Cat Blogging (WCB) 42

Meow everyone,

Sorry for the very late posting of WCB this weekend but we have been busy plus the internet connection has been wonky lately. Life has been super boring - sleep, play, eat, sleep, play and eat. Occasionally we kitties do strange things to perk up our mundane lives like climb trees! The two kitties decided to climb the willow tree at the other house - first, the grey and white kitten thought it'll be fun one evening. When G saw him up there, being a dutiful cat she is, she followed him up there and joined in the fun.

Lots of love, hugs and meow kisses

Boo the cat

P/s check my kitty friends pictures at eat stuff including my pal, Kiri who has been looking after his mummy when she has been sick with flu.

Tagged with: WCB42 + Weekend Cat Blogging

Herbal Jelly and Tea @ Koong Woh Tong

I decided to try out the herbal jelly or gwei ling go at Koong Woh Tong one day in Mid Valley Megamall after reading eatinout's blog entry about it. My first time trying this place which has been in Malaysia for almost 20 years. The herbal tea shop originated from China and has branches in Hong Kong, Singapore and Malaysia. Nowadays they are located at most major shopping malls and their flagship outlet is at Petaling Street.



Each outlet has the same design, where two big "gold" containers are placed in front with the two types of herbal tea. You can pour out a fresh bowl from the container and quickly drink it just like this guy. Alternatively you can take away the herbal tea in the pre-packed plastic cups. There are two kinds of herbal tea served: a sweet and really bitter one. Don't ask me the chinese names as I am clueless about all this. I had one bowl (RM1.30) which I asked the lady to recommend due to my flu, she gave me the bitter one which took me a while to finish. The herbal tea is cooked offside and they deliver the tea in large metal containers which the ladies manning the stall will distribute to these containers to keep warm.

Besides herbal tea, they also serve herbal jelly known as gwei ling go in ceramic pots (RM6 for a small one). When you order the jelly, they will serve it with a teapot filled with a diluted honey syrup. It needs to be diluted for you to mix it with the bitter jelly. This version is not too bitter and nice as it is chilled. You can also opt to have it warm. Gwei ling go is said to be made from turtle shell which is grinded to a powder hence the name gwei which is cantonese for tortoise. The jelly also has numerous herbs and is said to help prevent sickness and relieve body heat. Cha Xiu Bao has an excellent write up of the jelly especially the different ingredients that it is made from.



At the side of the main entrance, there is this huge pot which has tortoise figurines on top of it. The pot helps to keep warm the gwei ling go for those who prefer taking it warm rather than cold from the fridge.

Koong Woh Tong
LG069, Lower Ground
Mid Valley Megamall

Tel No: 03 - 2284 7753

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

Other write ups on this place:

1. Eatinout - 20 March, 2006
2. The Real Azuki - 14 January, 2006

Tagged with: Herbal Tea + Herbal Jelly

Banana Cake

Ever since a friend of mine asked for a banana cake recipe, I have been looking for a good one to pass on to her. I finally managed to get out the family one which we used to make in a round ring cake tin. It's extremely simple since it uses a one bowl method and idiot proof (I think) since all you do is mix the ingredients. Mine turned out pretty nice except it was not moist enough as I used the wrong egg size - my mother could not remember if it was three medium or large eggs, it turned out to be 3 large eggs.

The best thing about banana cake is you need to leave the bananas to ripen a while for it to get really nice and fragrant so it's ideal for using up leftover bananas. Nothing also beats the lovely smell you get when you are baking it. We are not too sure about the origins of the recipe but it seems to have been passed from a friend to my mother. Note how ancient it is as it still uses ounces rather than metric measurements.

Banana Cake

3 bananas - approximately 8 ozs (mashed)

3 beaten eggs
6 oz sugar
8 oz plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
4 oz melted butter or oil
1 teaspoon vanilla essence

Butter and flour the cake tin. Mash the bananas in a measuring cup. If you like pieces of bananas in your cake, leave some bigger pieces intact. Mix the egg and sugar in a bowl until it is well mixed with a hand beater. Sift the flour, soda bicarbonate and salt together. Add mashed banana and mixed egg to flour mixture and mix together with the hand beater. Pour into the prepared cake tin. If using the round ring cake mould, bake for 40 minutes at 180C. I used a loaf pan which took about 50 minutes at 180C. Test the middle of the cake to check if it's cooked before removing from the oven.

Tagged with: Banana Cake

Fried Chicken @ Kg Attap Stall, KL

Yesterday, since I had to make a trip to Bina Warehouse to buy the kitchen sink (which cost a bomb!), I could happily enjoy my favourite fried chicken at the stall in Kampung Attap.



It's been a while since I ate here but nothing has changed and the food is still great plus most importantly, no change to their prices. They are famous for their fried chicken which is crispy and not dry on the inside. Just like the Kampung Attap fish head curry stall, you get rice with vegetables and curry sauce plus the chopped up fried chicken. If fried chicken is not your choice with the bird flu scare, you can opt for the various curries they also serve.

Usually whenever you go to an Indian restaurant, they would have pre-fried the chicken ahead of time hence it's dry and tasteless. Here they fry small batches at one time and will make fresh ones when it runs out.

The place is just a shack at the corner of a road which gets pretty decent business during lunchtime - you get the office crowd, the runners and once I even saw some foreign executives eating here. It's not as packed as the fish head curry stall but they must be doing quite well throughout the years as we heard that the owner who used to drive a van could upgrade his car and even open a branch in Australia.

So how much is my plate of fried chicken rice? It's only RM3.50 which makes it a fantastic deal and cheaper than the fish head curry stall. In terms of comparison, I would say the curry they serve at the fish head curry place is much better (more taste) but this place's crispy fried chicken is still my favourite.

Kg Attap Fried Chicken Stall
At the side of the road just off Jalan Manau
Open during lunchtime from Monday to Friday

(To get there, take the Kampung Attap exit before the Palace from Federal Highway. Turn left at the junction in front of Chinese Assembly Hall. Turn left at Hotel Midah and drive along Jalan Kampung Attap, turn into Jalan Manau. The stall is on the left hand side - the side road next to the shophouses)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

Tagged with: Fried Chicken + Malaysian Food

Snacks & Tong Sui @ Kedai Kopi Khoong, Seapark, PJ

I have been taking lots of soupy food ever since I caught a nasty flu bug that had me sniffling throughout last week. Once I got better, I started hankering for tong sui (sweet soups in Chinese) for dessert. To satisfy my crazy craving for tong sui, I have been hanging out at this corner coffee shop that has a pretty good dessert and snacks stall. It's advisable to go early to this place which opens from 4.30 pm. Everytime I am at this place it's a hive of activity and popular items get snapped up really quickly by 7 pm. They serve all kinds of snacks here: Yam Cake you see above (Wu Tau Ko in Chinese) which is steamed and sprinkled with fried shallots, fried popiah, glutinous rice, fried mee hoon and etc.

Unlike the other tong sui stall I had earlier blogged last year in Section 17, this stall only sells the classic tong sui items such as red bean, wheat, green bean, bubur cha cha, barley beancurd gingko. Each bowl costs about RM1.30 and you can get it piping hot as they rotate the big pots on a fire. My favourite is the barley beancurd gingko - not much in terms of ingredients inside the tong sui but it's smooth and sweet.



They also serve two kinds of chee cheong fun (rice sheets); the plain ones to be eaten with the brown sauce and the stuffed ones known as Teluk Anson Chee Cheong Fun as it originates from the Teluk Intan(Anson) in Perak. This version has no meat inside it and is stuffed with mushroom slices, fried shallots and preserved turnip. I really like it as it gives a kick to the plain ones with it's crunchy filling.

Kedai Kopi Khoong
Jalan 21/12
Sea Park
Petaling Jaya

(The corner shop is at the other end of KFC and at the back of the Seapark Market.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

Tagged with: Tong Sui + Malaysian Food + Chee Cheong Fun + Yam Cake

Prawn Noodles

After a weekend of turmoil struggling with the blog - republishing, deleting and slowly freaking out whenever I saw a blank page, I hope Blogger is now back on track and does not dissapear on me today. On to the food which is what matters most to the tummies.

Last week, while wandering through the market and figuring out what to cook for dinner, I found fresh water prawns for sale. Although, these prawns are from farms which specially breed them, they are not readily available at the markets. The prawns have bigger sized heads and larger pinchers in front. I decided to get some to make my own version of "sang har meen" which is popularly known here as freshwater prawn noodles. Although the ones you get at the restaurant serves the prawns on crispy noodles, I decided not to deep fry the noodles this time since I wanted to keep the fat levels minimal. Instead I used a type of noodle we call yee mee. Tastewise, I thought it was pretty good although my stock could have been richer if I had boiled the prawn shells longer. Think the next time round, I will try the crispy version.

Cooking the noodles was pretty easy and straightforward with the steps as follows:

• Trim the prawn heads of the sharp ends and slice them into half. You can season them with salt and pepper
• Fry sliced young ginger in a tablespoon of oil and fry the prawns till fragrant.
• To make the sauce, you can add chicken stock or in my case, I used prawn stock made from left over prawn shells. Season with oyster sauce, light soya sauce and a dash of dark soya sauce.
• Add the vegetables and yee mee which has been rinsed in boiling water to soften and simmer for a few minutes. You can thicken the sauce by adding cornstarch.
• Just at the end, add a beaten egg and stir to cook. Dish up and serve hot.

For the crispy version, you can try Amy Beh's recipe.

Tagged with: Prawn Noodles + Malaysian Food

Weekend Cat Blogging (WCB) 41

Meow everyone,

A quick WCB post as we hope this can be posted since Blogger has been having problems the whole weekend. The kittens are all getting along well - see how the bigger one likes to play headlock position with this one. More pictures are found here.

Do check out Kiri's new home at eat stuff this weekend.

Lots of love, hugs and meow kisses

Boo the cat

Tagged with: WCB 41 + Weekend Cat Blogging

Site problems

Sorry for the inaccessibility yesterday as Blogger faced a problem with one of their filers which affected a few blogs. To read more about the problem, click here.