Saturday, July 23, 2016

Little Penang Cafe KLCC, Malaysia

I went back to Malaysia for a short holiday earlier this year. My sister and I visited Little Penang Cafe at KLCC for lunch one day. We went there early to avoid the long queue. This cafe gets very busy at lunchtime as it is frequented by KLCC office staff and visitors alike.


I ordered my favourite flat noodles, char kway teow. This was my first time visiting Little Penang Cafe and I am already thinking that this could be my favourite cafe in KL. They do street style hawker foods and it tasted as good as it gets for a cafe outside of the Penang Island itself.



This is called ABC or ais kacang. It is a basically shaved ice with fruits and syrup, topped with peanuts and drenched in sweet condensed milk. Similar to a Korean bingsoo, of Japanese Kakigori.




This dish is called Ju Huu char. It has shredded cuttlefish, cooked with julienne of vegetables like carrots, jicama (sengkuang), shittake mushrooms and onions and chives. Basically, you would put a small amount on the lettuce leaf provided, add a little chilli and wrap it up to eat. This is Nyonya Malaysian version of lettuce wraps.



Lastly is deep fried Lor Bak. It is traditionally mince pork meat marinated with chinese five spice, wrapped in beancurd sheet and then deep fried like spring rolls. It is normally a finger food or snacks. We ordered the chicken meat variant. 

More info 

AddressSuria Klcc, Suria KLCC, Jalan Ampang, 50088 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Sunday, July 17, 2016

Nyonya Achar Version 2

This is a modified version of Nyonya Achar to my previous post at http://www.yummystuffgoeshere.com/2011/03/nyonya-acar.html



Once again, I used peanuts, as I was unable to find candlenut in Regional New South Wales.

I used half and half , of white vinegar and rice wine vinegar this time, and it tasted a whole lot better. Sweeter!

I didn't boil them this time as I wanted a bit of crunch on the vegetables. So I gave them a salt bath instead, the veges had a spa day :)

You can choose to have as many or as little veges as you like. The main important ones are cucumber, carrots and string beans. I used green beans as I was unable to find long beans at this time. Telegraph cucumber was almost $5 each, so I bought a bag of 4 Lebanese cucumber for $5 instead.

It's better if you can use fresh tumeric, but nobody is going to be any wiser if you use tumeric powder instead. I have also added grinded lemongrass this time and omitted the dried shrimps.

I added 5 Habernaro chillies to the red ones for an extra punch and kicks. Don't let the yellowness fool you, this batch of pickles packs plenty of punch!


Lemongrass, shallots, garlic, red chillies, Habenaro chillies and tumeric powder





Saturday, July 16, 2016

Sambal Brinjal and Okra

I found some okra and brinjal in my local vege store after work Friday, so I decided that I must buy some to cook. It's funny, growing up, I never used to like brinjal. It is also known as aubergine or eggplant in other countries. My mum would used it in curries and stir fries. It was the same feeling of distaste with okra, also known as Lady's fingers in the western world. I thought it was slimy and furry tasting and totally weird me out. Now I liked eating it because it takes me home.

Ingredients for 2 diners


  • 1 large Brinjal 
  • 200 gram of okra
  • 1* piece of roasted shrimp paste (belacan)
  • 6* large shallots
  • 5* cloves of garlic
  • 5* red chillies ( I use Habenaro for extreme heat)
  • salt and sugar to taste
Method:

  1. Grind the chillies, garlic, shrimp paste and shallots to make the spice paste, put aside.
  2. Slice the okra, set aside.
  3. Cut whole Brinjal into 5 cm length pieces and pan fry lightly on each side to brown. Set aside
  4. Stir fry the spice paste in oil in a heated wok. Add in some sugar, allow to melt and watch the paste cooked and changed colour.
  5. Tossed in the okra and cooked brinjal into the wok, stir to mix well with the paste.
  6. Remove and serve with steam rice.





Monday, June 13, 2016

Banana Upside Down Cake

Hi all, just another quick post. This recipe is from Tasty


I have copied over and pasted recipe from Buzzfeed for convienience.  However, you want to visit the link above for their quick video.

INGREDIENTS
Servings: 6-8
4-5 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 Tbsp. ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2-3 bananas, sliced
Vanilla ice cream

PREPARATION
Preheat oven to 350°F/175°C.
In a large bowl, mash the ripe bananas.
Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
Add the flour and mix until the batter has no large pockets of flour. Set aside.
In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
Bring up the heat to medium, cooking until the mixture starts bubbling.
Remove the caramel from heat and pour into a greased 9×9 baking pan.
Lay the banana slices evenly on top of the caramel.
Spread the banana bread batter on top.
Bake 40-50 minutes.
Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
Slice, then serve with vanilla ice cream.

Sunday, June 5, 2016

Azuki Matcha Terrine

This recipe is from TasteMade

As I didn't have any heavy cream at home, I had substituted it with coconut cream instead. Let's hope it is not a disaster and I get an interesting flavour with a hint of coconut!


Please head over the TasteMade website on the link above. I love that website as their video presentation is always so easy to understand.

Ingredients

25 grams matcha powder, sifted
200 ml  heavy cream  coconut cream
90 grams white chocolate
30 grams butter
1 egg yolk
1 whole egg
1 tbsp flour, sifted
100 grams prepared sweetened azuki beans  I used can of red bean paste from Asian grocer.

Method
  1. Heat heavy cream in a saucepan over low heat until simmering. Turn off the heat. Add the white chocolate and butter to melt. Mix until smooth.
  2. Combine flour, matcha powder, whole egg and one egg yolk and mix well.
  3. Line a slender pound cake tin with parchment paper. Layer adzuki beans on the bottom, making sure it's nice and flat. Pour in the matcha mixture. Make a water bath and bake for 30 minutes at 150 degrees C. Take out of the oven and let it cool completely. Refrigerate until chilled.
  4. Take out of the mold and slice into individual portions. Serve with chipped cream and a sprinkling of matcha powder if desired.
The verdict:

No coconut hint was detected in ref to my using coconut cream instead of heavy cream. It is an extremely rich dessert and this is the one time, I'm actually liking the bitterness of the Matcha because it actually complemented the sweetness of the red bean paste. This dessert is truly outstanding and I don't mean mine, just go make one and you will know what I mean! So yummy!! You should only serve it in one small square as it is very rich and creamy. 


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