Thursday, March 23, 2017



Prawn in dark soya sauce:- prawns (which was given by Sarah's friend for the CNY, but still very succulent and fresh) were first pan fried.  Dish up and set aside. Next fry the sliced onions till soft, return the prawns to wok.  Add seasoning to taste: salt pepper, sugar  and dark and light soya sauce.  
Long beans omelette,  Cucumber (leftover 1 cucumber in the fridge) fried with glass noddles and dried prawn and Ginger Fried Rice.  One bowl of rice for 3 of us is more than enough as most of time, we seldom take rice at night nowadays. 

Just to record down few of the dishes that I cooked at home during the weekdays.   Normally I would try to cook from Monday to Wednesday only.  It is quite a rush getting home from work and trying to  finish the cooking and cleaning up before I go for my yoga class which starts at 7pm.  So to make things easier, I would planned what to cook after marketing and then to prep most of the ingredients on weekends.  

I love Fried Eggs especially crispy at the edges and runny yolk!  

Spaghetti  aglio e olio with tuna - with drenched in of Extra virgin olive oil and but sadly not enough minced garlic.

It's homecooked - cream of mushroom soup. 
When I find that I had accumulated a big bag of chicken bones (because I always buy de-boned chicken thighs) I would make a pot of chicken stock ready.  And since I also brought a packet of mixed mushroom I decided to make the mushroom soup.  I used butter and olive oil to lightly fry the chopped mushrooms till fragrant before adding the chicken stock.  Boil them for around 15-20 minutes to get the mushroom flavour. Cool the soup for a while before blending them. Return to the pan and bring to a boil again before adding whipping cream. Season to taste and make sure to keep stirring so that the soup does not burn.    

Served with a carrot, apple and lettuce salad. 

Easy one pot meal- my mother's recipe... Savoury Rice using  multi grains rice with chinese sausage, long beans, shitake mushroom and char siew (roasted pork). Now remember if you have pre-soaked the multi grains rice, do not add too much water when boiling the rice. Season with soya sauce, salt and pepper before serving.    

I added a plate of Stir-fry lettuce and a plate of Stir-fry brinjal (yes only 1 brinjal in the fridge) with black beans sauce, but in the end the girls were unable to finish them.....because they loved the Beetroot, Sweet Corn and Black Beans soup more (forgot to take a photo of soup). I added a piece of dried tangerine peel and I used only one   "muscle" bone instead of chicken breast and it was so flavourful.    


Sunday, March 19, 2017



May God bless her and her family with good health and happiness always.

February's babies .....

There are rows of water tanks filled with the freshest supply of varieties of seafood in their reception area.  You pick what you want for your meal and the seafood are cooked or rather steam over a big pot filled with porridge below.   This seems to be the trend - eating freshly steamed seafood as well having a pot of smooth porridge which contains all the nutrients from the seafood at the end of the meal. 

First delicate morsels of scallops steamed with minced garlic and glass noddles.. 

more shells... clams just "sauna" cooked in their own armour...... 

While we were waiting for these babies to be steamed, the crabs - cooked in 2 styles ie steamed with egg white while the other is cooked with a sweet chilli sauce served with fried mantou.   Before this, we had steamed succulent and sweet garoupa slices over the pot and then they served us very crispy fried fish bones and as you can see we wallop the lot as well.   

chewy fresh squids, most of them are preferably steamed in their own juices, so that you can taste the freshness of the seafood.

Ha, ha, can we stop laughing when these scrumptious and delicious prawns are ready..  

Besides, the seafood, my nephew also ordered some shabu-shabu pork slices as well as a deboned kampong chicken which was delicious when dipped with various choices of chillies paste, ginger/spring onion sauce, xo sauce and sambal sauce.... 

finally we see green... 

last but not least the pot of goodness nutrients-rich porridge...

Lovely-dovy couple always and many more years to come.. 

If you are familiar with Cheras area, this restaurant is where the former Jumbo restaurant located, along the Cheras Business Centre.  Service was very attentive and place looked clean and bright.

Tuesday, March 14, 2017


Earl Grey Chiffon Cake with Lemon curd sauce

As I mentioned before we went for coffee at The Stage  and besides the Blueberry Cheese Tart, they have a special cake.... called Friendship cake served with a coffee caramel sauce.  This is actually a Jasmine tea Chiffon Cake.

So I am trying to do a different tea chiffon cake and my choice is Earl Grey with its aromatic floral/citrus bouquet which came from the oils of bergamot orange.

Ingredients for the Hazelnut Butter Cake.. cream butter and sugar (I used brown sugar) together. Add eggs one at a time till fully combined.  Stir in 2 tbsp condensed milk and self-raising flour. Alternative with milk. Bake at 170C for around 45 minutes.  Once I have inverted the cake from the tin, I pour the salted caramel sauce over the cake and then allow it to cool.  

Ingredients for the salted caramel sauce.. granulated sugar, cream butter and sea salt flakes. 

Hazelnut Butter cake with salted caramel sauce. 

Next Earl Grey Chiffon Cake- adapted recipe from JustOneCookbook.

Lucky to have just 3 packets of teabags left. The bright red/amber colour come from the black tea.  One teabag is steeped in 90 ml of hot water to get around 4 tbsp of tea. 

the tea from the other 2 teabags are stirred into the egg and sugar batter.  If you are using loose tea leaves, you will have to grind them to fine powder before adding into the batter. 

egg whites whisked to stiff peak before combining with the egg mixture. 

The grated lemon zest adds a citrusy and zesty flavour to the cake as well. 

The cake was cut while still hot, hence the crumbly pieces. 
This cake can keep well and still moist after 2 days (besides tasted better!)

Sunday, March 12, 2017



The Table - 4th floor dining restaurants.
Have read about the newly renovated Lot 10 @ Isetan and Sarah suggested to take me for a day out and to treat me a birthday lunch. 

However, I was up early and decided to cook the one and only Nian Guo (rice cake) which I usually buy for Chinese New Year. Instead of using just the batter to fry them, I decided to try out this new method.  First dipped sliced nian guo with egg batter (eggs +  plain flour) and sandwich with slices of steamed yam and sweet potato. Next coat with breadcrumbs before frying.   

Hot and crispy .....

This is what I love, melting nian guo with soft yam and sweet potato and crispy outside.. very good. 

I really hate going through this street to get to her, it is dirty and smelly yet her Kaya will be sold out most of time.  Imagine my frustration each empty-handed round.  So finally yesterday, I made my own Kaya and frankly I am very happy that I shall not have to walk through that street again empty-handed. Recipe taken from The Nasi Lemak Lover.  This is an easy recipe and I prefer this original caramel  flavour, no need to make pandan paste. 

We decided on Dashi-Osaya, because we had this in Tokyo before and we both loved it. 
Here it is rice served with dashi soup but we also have the ochazuke in Tokyo where green tea is served with the rice as well. 

Mackerel set.. 

Salmon flakes set.. 
Each set has its own pot of dashi which is refillable (and we enjoying drinking it up!) 

Chawanmushi - perfect soft steamed egg with its seafood
We were satisfied with the service and the food.   

suddenly there seemed to be a flurry of movements and noise and this group of Samo wrestlers came along... 

they were invited by Isetan for their promotional  mochi- making events. 

one more peek at their traditional "buns" (I mean the hairstyle)

After the delicious lunch, we walked around the market-place,  the pastry and bakery shop and the other eateries.

Japanese "owl beer"... Hitachino Nest Beer, fermented ales by the traditional sake brewers.  How unique it that,  I mean the "owl beer" 

plenty of sake for sale..

the Japanese soba chef- very detailed and concentrated workship display by him while we were gaping at him.. we wanted to try this but the seats were all taken up.  
We went up to the 3rd Floor ie The Cube.

Paper artwork or is it origami 

Pretty paper flowers decoration 

Notice the book  of  the Great Wave of Kanagawa by woodblock print artist Hokusai.  It is the first in his series of  36 views of Mount Fuji.  You can see the Mt Fuji in the background.  There are many beautiful books here but too expensive for me to buy.
After shopping for  some sportswear from Uniqlo at Fahrenheit, we decided to go home.  But before that, we went for our coffee time.   

Up the stairs and step into a airy spacious space.. @ Bandar Mahkota Cheras

Blueberry cheese tart... pile high with fresh blueberries

this blueberry cheese tart is one of their bestseller.  They also have a signature cake... Jasmine Tea Chiffon Cake served with a coffee caramel sauce. 

the barista's counter 

My choice Earl grey tea with rosemary and citrus peel... refreshing 

Latte for Sarah. 

Happy weekend.