What I eat today 今日吃什麽 - 順發新山肉骨茶 (Soon Huat JB Bak Kut Teh @ SunwayMas Commercial Centre)

順發新山肉骨茶 (Soon Huat JB Bak Kut Teh @ SunwayMas Commercial Centre)


Address: No. 29-1, Jalan PJU 1/3B, SunwayMas Commercial Centre, 47301 PJ
Tel:  012-2143277, 012-2141433

Visited on 29 September 2009 1326pm

What I eat today 今日吃什麽 - 一哥美食館 (Brother Yat Restaurant @ Subang Jaya, Selangor)

一哥美食館 (Brother Yat Restaurant @ Subang Jaya, Selangor)

Location Subang Jaya, Selangor

Restaurant Bro Yat ( Yat kor) is located at Lot B1-756, Jalan Subang 4, Ultramine Industrial Park, 47500 Subang Jaya, Selangor. Drive pass Summit USJ, turn left. Drive on until you reach traffic lights turn right. Drive on (there will be rows of factories), till the 3rd road and take a left turn. You’ll see a corner factory looking building converted to restaurant. That’s Brother Yat.

Opening Hours : 11.00am – 3.00pm, and 5.30pm – 10.30pm.

Closed on every other Thursday.

Tel : 6012-684 6276

Cuisine Chinese
Sauna Prawns, Salted Egg Sotong, Kuku Pakis, Steam Fish, Frog Meehoon

Visited on 27 September 2009 1817pm

What I eat today 今日吃什麽 - 雪花棧 (Snowflake Taiwanese Dessert Secrets)

雪花棧 (Snowflake Taiwanese Dessert Secrets)

Address : No.61A, First Floor, Jalan SS15/8A, 47400 Subang Jaya, Selangor , MY
Tel: 017623 8966
Web: http://www.snowflake.com.my/
Open Hour : 1300 -2300

Visited on 21 September 2009 2125pm
Visited on 22 September 2009 1252pm

What I eat today 今日吃什麽 - Da Sa Rang Korean BBQ, SS15 Subang Jaya

Da Sa Rang Korean BBQ Restaurant @ SS15, Subang Jaya
Located at SS15, Subang Jaya right above McDonalds, opposite Asia Cafe

Visited on 21 September 2009 1923pm

Calla Lily Recipes 食譜篇 - 海鮮乳蛋餅 (SEAFOOD QUICHE)

海鮮乳蛋餅 (SEAFOOD QUICHE)

Ingredients :-

Pastry case

125g butter, cut into cubes

215g plain flour

3 tablespoons icy cold water

1 egg yolk

Filling

8 prawns, shelled

4 crabsticks, cut into 2cm pieces

1 can tuna, drained

50g grated cheddar cheese

3 eggs, lightly beaten

250ml milk

1 tablespoon flour

Sprinkling of salt and pepper

3 tablespoons parmesan cheese

1. Preheat oven at 190°C.

2. Rub butter into the flour using your fingers until you get a soft breadcrumb texture. Add cold water, egg yolk and lightly combine (do not beat) the mixture to form a dough. Add 1-2 teaspoons extra water if necessary.

3. Put the dough into a plastic bag and chill in the fridge for 30 mins.

4. Lightly grease a 24cm flan tin. Roll out the pastry on to a floured surface. Place to fit into the prepared flan tin. Trim off excess pastry. Cover pastry base with non-stick baking paper and fill with baking beads or rice.

5. Bake in the oven for 10 mins then remove the paper and baking beads. Continue to bake for another 15 mins. Remove and cool.

6. Arrange prawns, crabsticks and tuna over the cooled pastry. Sprinkle with cheddar.

7. Whisk combined eggs, milk and flour until smooth. Season with salt and pepper. Pour over the seafood filling. Sprinkle parmesan over.

8. Bake for 30-35 mins. Cool slightly before cutting.

TIP : To get a more crispy pastry shell, use metal flan tins instead of glass or porcelin. Pastry can be mixed a week ahead, placed in the plastic bag and chilled until needed.

Calla Lily Recipes 食譜篇 - 葡萄乾麵包牛油布丁 (RUM RAISIN BREAD & BUTTER PUDDING)

葡萄乾麵包牛油布丁 (RUM RAISIN BREAD & BUTTER PUDDING)

Ingredients :-

5 tablespoons butter, softened

6 slices raisin bread

4 large eggs

80g caster sugar

Rind of 1 orange, grated finely

2 tablespoons vanilla essence

1 tablespoon rum or non-alcoholic rum paste (available at supermarket)

400ml fresh milk

Some icing sugar

250g strawberries, halved

1. Preheat oven at 160°C. Lightly grease 2 oval-shaped baking casseroles (3 cup capacity). Set aside.

2. Butter each bread slice. Cut into half to get 2 triangles. You should have 12 triangles altogether. Set aside.

3. Beat egg with sugar using a fork until mixture is pale. Add orange rind, vanilla essence, rum and milk. Mix well.

4. Arrange 6 triangles of bread on each casserole, overlapping the slices. Pour the egg mixture equally between the two casseroles. Let stand for 20 mins.

5. Place baking dishes onto a tray and bake for 40 mins or until set.

6. Dust with some icing sugar. Serve pudding with cut strawberries.

TIP : If you don't have raisin bread, use plain or wholemeal bread and sprinkle 2 tablespoons of raisins into each casserole.

Calla Lily Recipes 食譜篇 - 自製雞肉派 (HOMEMADE CHICKEN PIE)

自製雞肉派 (HOMEMADE CHICKEN PIE)

Ingredients :-

30g butter

2 onions, chopped

400g chicken fillet, cut into bite-sized pieces

1 small carrot, diced

1 potato, boiled, skinned and diced

2 celery sticks, sliced

300g chicken stock or 1 chicken stock cube dissolved into 300g water

1 teaspoon dried mixed herbs

200g button mushrooms, sliced

Salt and pepper to taste

1 piece frozen shortcrust pastry, thawed in the fridge, cut into 4

1 egg, beaten

Cornflour mix (combined)

1½ tablespoons cornflour

4 tablespoons water

1. Preheat oven at 190°C. Meanwhile, heat butter in a pan over medium fire and stir-fry onions for 1 min.

2. Add chicken and stir-fry for 1 min. Add carrot, potato and celery. Pour in chicken stock, and add dried herbs and mushrooms. Bring mixture to a boil. Lower fire and simmer for 5 mins.

3. Add cornflour mix, season with salt and pepper and cook till the mixture thickens. Divide mixture into 4 ramekins. Set aside to cool.

4. Dampen rim of ramekins with water. Lay pastry over, pressing firmly to seal. Trim off excess and use a fork to make fluted edges.

5. Brush egg over the pastry. Using a knife, make a few slits in the centre of the pastry. Bake for 35 mins or until golden.

TIP : The filling should be completely cooled before the pastry is placed over it. This ensures that the pastry turns out light and crispy.

Calla Lily Recipes 食譜篇 - 香蕉撻 (BANANA TART)

香蕉撻 (BANANA TART)

Ingredients :-
300g cream cheese, room temperature
100g caster sugar
3 tablespoons lemon juice
200ml whipping cream
3 ripe bananas, sliced
Gelatine mixture
75ml hot water
5g gelatine

1. Sprinkle gelatine into hot water and stir well until dissolved. Allow to cool in room temperature.

2. Beat cream cheese and caster sugar in a bowl until smooth. Add lemon juice. Mix well and set aside.

3. Using a whisk or with an electric beater, whip cream till stiff. Fold cream into the cheese mixture. Pour into a 20cm flan tin or pie plate.

4. Arrange sliced bananas over the mixture. Spoon cooled gelatine mixture over the bananas.

5. Leave overnight in the fridge to set. Serve chilled.

TIP : To get the smoothest texture from cream cheese, beat it after it has been left at room temperature for at least 10 mins, not when it is still chilled.

Calla Lily Recipes 食譜篇 - 雞肉蘑菇蔬菜綠麵條 (GREEN NOODLES WITH CHICKEN, MUSHROOMS AND VEGETABLES)

雞肉蘑菇蔬菜綠麵條 (GREEN NOODLES WITH CHICKEN, MUSHROOMS AND VEGETABLES)

Ingredients :-

20g ginger, shred finely
4 garlic cloves, chopped finely
½kg chicken, cut into small pieces
1 packet enoki fish mushroom (or any fresh mushroom of your choice)
8 small bundles fresh spinach noodles
Sauce ingredients (combined)
3 tablespoons soya sauce
2 tablespoons oyster sauce
1 tablespoon salt
1 tablespoon sugar
Cornflour mixture (combined)
1 heaped tablespoon cornflour
6 tablespoons water

1. Heat 2 tablespoons oil in a large pan on medium. Fry ginger and garlic till fragrant. Add chicken pieces and stir-fry for 1 min. Pour in sauce ingredients and stir-fry for another minute.

2. Put in enough water to cover chicken. Cook for 15 to 20 mins until chicken is tender. Add mushrooms, cornflour mixture and bring to a boil. Turn off heat.

3. Just before serving, cook 2 bundles of noodles, for each serving, in a boiling water until noodles are softened. Drain noodles. Place onto a serving plate. Repeat process with remaining noodles. Then spoon chicken mushrooms mixture over noodles. Serve hot.

TIP : You can also use other types of dried noodles. Add 2 tablespoons sweet chilli sauce to the sauce ingredients for spicy sweet flavoured noodles.

Calla Lily Recipes 食譜篇 - 幹蝦雞肉碎麵線 (MEE SUA WITH MINCED CHICKEN AND DRIED PRAWNS)

幹蝦雞肉碎麵線 (MEE SUA WITH MINCED CHICKEN AND DRIED PRAWNS)

Ingredients :-

4 cloves garlic, chopped fine

30g dried prawns, washed

1.5 litres water

150g minced chicken

1 tablespoon fish sauce

1 tablespoon tapioca flour or cornflour

4 tablespoons water

2 tablespoons chicken stock concentrate

Salt and ground white pepper to taste

4 stalks mustard greens

4 bundles of mee sua

1. To make the soup, heat 2 tablespoons oil in a medium saucepan. Fry garlic till fragrant. Add prawns and stir-fry for 1 min. Add water, bring it to a boil and let simmer for 20 mins.

2. Combine minced chicken with fish sauce, tapioca or cornflour and water in a bowl.

3. Bring soup to a boil again, add in spoonfuls of minced chicken mixture and cook until the chicken patties float up. Season soup with chicken stock concentrate, salt nd pepper to taste.

4. Cook mustard greens in a boiling water for 1 min. Remove and drain.

5. Just before serving, put mee sua into boiling water. Let it soak for 6-8 or until mee sua is tender. Drain.

6. Divide mee sua into 4 serving bowls. Spoon soup, minced chicken and a stalk of mustard green over cooked mee sua. Serve immediately.

TIP : Leave mee sua to soak in water until needed. If it's drained and not used immediately, it will stick together.

Calla Lily Recipes 食譜篇 - 蕎麥湯麵 (SOBA NOODLES IN HOT SOUP)

蕎麥湯麵 (SOBA NOODLES IN HOT SOUP)

Ingredients :-
100ml mirin or white grape juice
300g dried soba noodles (3 bundles per packet)
3 stalks spring onions, slice thinly
50g shredded nori (available in packets)
Sesame oil
Soup ingredients
1.2 litre water
100ml Japanese light shoyu
2 tablespoons dashi-no-moto

1. To make the soup, place the mirin or white grade juice in a large pan. Bring it to a boil, then add the rest of the soup ingredients. Bring it to a boil again. Lower heat and cook for 1 mins. Turn off heat.

2. To cook the noodles, place noodles in a large pan with at least 1.5 litres of boiling water. Stir frequently to stop them from sticking. (Noodles should be slightly softer than al dente pasta). Drain noodles and wash under cold water.

3. To serve, heat soup and divide noodles into individual bowl. Add hot soup and sprinkle sliced spring onions, shredded nori and a few drops of sesame oil.

TIP : Mirin is japanese sweet cooking rice wine similar to sake. Dashi-no-moto is japanese fish granule seasoning. Nori is thin, dried seaweed sheets. Soba is made of buckwheat flour. These items are easily available at the japanese section of major supermarkets.

Calla Lily Recipes 食譜篇 - 海南炒黃面 (HAILAM FRIED YELLOW NOODLES)

海南炒黃面 (HAILAM FRIED YELLOW NOODLES)

Ingredients :-

3 cloves garlic, chopped finely

150g chicken breast or fillet, thinly sliced

150g medium-sized prawns, remove shells except tail

200g squid, remove skin cut into rings

500g yellow noodles

300g mustard greens, cut into 5cm lengths

Seasoning ingredients (combined)

2 tablespoons oyster sauce

2 tablespoons light soy sauce

1 tablespoon sugar

1 teaspoon salt

100ml water

1. Heat 4 tablespoons of oil in a wok on medium. Fry garlic until fragrant. Add chicken, prawns and squid to the wok. Turn fire to high and stir-fry for 2 mins.

2. Briskly wash yellow noodles over running water, drain and place noodles in the same wok. Add mustard greens.

3. Stir-fry for 1 mins, add seasoning ingredients and continue to cook until mixture is heated through, takes about 2 to 3 mins.

TIP : Don't soak noodles in water or it will break during cooking.