'Kam Heong' means fragrant, be it lala, pipi or clams, they are the same. I love these, more so if they're done with chllies, spicy but then again it's artery-clogging. So, I just console myself, dig in first, and swim more later!
Once in a while I would like to have a vegetarian meal. What I like most is dishes made with bean curd sheets, 'fu chook' or gluten puffs. I've never been to this restaurant eversince they shifted to this new and bigger place and so last weekend, trotted there to check it out ....... Gui Lin vegetarian restaurant. We ordered 4 dishes for the three of us and let me introduce them to you, one by one ......
I was at the baking ingredients shop the other day and saw cartons of pandan and red bean paste just delivered from Kuala Lumpur. Having a soft spot for anything to do with pandan, be it bread or pastries I bought a packet each of pandan and red bean paste both at Rm5.50 per kilo. So tried out this pandan flavoured braid and it was ....... yummy!
Sesame chicken is quite a popular dish on the menu of most restaurants but I've yet to see sesame pork. So I thought I'll just give it a shot and I didn't regret trying out this dish. The pork fillet turned out yummy and it was toothsome biting into the meat coated with the sesame sauce and the crunchy shallots, cucumber and fresh home grown mint leaves.
This cake is delicious, chocolate with a bit of tangy lemon taste. It goes perfectly well with a cup of strong black tea. It's not too sweet as I've always reduced the sugar and added in some rum which makes it all the more delectable!
Recently, I met up with my ex-colleagues for Hi-Tea at Heritage Hotel and we did enjoy ourselves tremendously, catching up on old and present times. At 19 rgt nett the price was reasonable but @ 15 rgt nett for seniors age 50 and above, it was more affordable! We were there early, so I had a gala time snapping up pictures of the spread of food before people were able to dig into them!
I love spicy food and even though we're experiencing a 'heat wave' now, I just can't resist this ..... heaty, maybe, but no worries, can make some 'leong sui', cooling drink tomorrow!
I was indeed excited to learn that the Topwok restaurant is going to reopen soon after a lapse of a year. It used to be my 'second kitchen' as I would ring up and place my orders for takeaway whenever I was busy or too lazy to cook. It reopened on 1st April, operates for dinners, lunch and dinner only on Sundays. It is indeed a joy to the residents of the surrounding neighbourhood as most of them patronise this restaurant which is clean, food is good and the price reasonable.
In my previous post on 'Steamed minced pork with silver fish', some readers were not familiar with what is 'silver fish' or 'ngan yu chai'. So, I made this simple dish and took some pictures of these mini anchovives. You can steam this in the rice cooker just before the 'keep warm' function or you can steam it under rapdily boiling water for about 5 mins.
My siblings and I gathered yesterday to celebrate Qingming .....'Pure Brightness festival' or 'Tomb-sweeping' day which falls on either the 4th or 5th April of the solar calendar. Qingming festival is a family function and obligation. This is an annual affair for the Chinese community to visit and clean the graves of their ancestors and relatives. Cleaning the tomb and paying respect to the dead with offerings of food and burning of paper paraphernalia are two important aspects of remembering the dead ancestors. The actual day was on 5th April this year but the ritual is usually observed 10 days before and after this date. We normally observe this after the actual date to avoid the traffic as well as the 'human' jam in the cemetery. Click here to know more of this Qingming festival. After the visit to the cemetery and freshening up, we all adjourned to Sun Marpoh restaurant in Ipoh Garden for lunch and here's a quick tour of what we had.
This is a light and healthy dessert, best eaten with a dollop of ice-cream or even on its own. It's more or less like my other recipe on apple raisin crumble . Refrigerate leftovers and reheat before serving if desired.
Sultana, Dates and Walnut Loaf ......... I made this enitrely by using my Kenwood Breadmaker and so far it has never failed me. I just dump everything into the breadpan accordingly and after 3hrs 25 mins., it will transform the few ingredients into a tasty golden loaf of bread. Well, at least it helps to take away all the hard work of mixing, kneading and sweating in this sweltering heat! Also it saves me lots of washing up.
Fried 'Loh Shee Fun' ....... 'Loh Shee' is rat in Cantonese. I really don't have a clue how these noodles are linked to this name, perhaps the short noodles resemble the tail of the rat! I'm just guessing, don't freak out! If these noodles sound like Greek to you, do hop over to Wikipedia to read about these 'silver needle noodles' as they're called in Hong Kong.
This double boiled free-range chicken soup is just what we need in this hot and humid weather. Free-range chicken or 'kampung chicken' are much sought after as a healthier option to farm chicken. They are gaining popularity among consumers as they are fed on natural vegetation and not administered any form of hormone injection. As such, their meat is more lean in texture and tastes better. Also free-range chicken has less fat, hence it's very suitable for soups, porridge, curry, etc.
