Mini U-Hu-Hu @ The Loaf Pavillion

The packaging from The Loaf for the mini U-hu-hu

Recent visit by my aunt to KL, she manages to buy a dozen cheese kind of pudding from The Loaf Pavillion KL. My cousin Daniel aka Adik brought her there and they purchase half dozen of mini U-hu-hu (the name of the cheese pudding).
For a cheese lover and it’s really nice. It sweet plus it’s full with cheese. They purchase Durian Obsession, Blueberry Treasures, Glitzy Strawberry, Kiwi,  Trickled Caramel and Tangy Lemon.  First time I ate variety taste of cheese with a twist of kind of flavour.

Mini U-Hu-Hu

Another view of the mini U-Hu-Hu

The Loaf origin from Langkawi and open it branch in KL. The Loaf actually belongs to our ex-Malaysian Prime Minister, Tun Dr Mahathir together with his wife.
For more details on the loaf, you may visit their website at http://www.theloaf.net/

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Nice Burger @ Sentul

Everybody loves to eat burger. For us Malaysian, this midnight snack we can find anywhere selling by the road side burger stalls. There a lot of franchise burger stalls in the country amongst them were “Ramly Burger”, “Otai Burger” and others to name a few. But for me, the best ever burger sells by road side burger i have tasted is at Sentul near my place which named as “Nice Burger”.

Nice Burger stall located at in front of 7-Eleven Convenient shop in Jalan Sentul

I’m not sure why I’m addicted to it maybe because of the bun and texture of the meat. The burger meat it all cooked nicely done. Not overcooked, not too raw, just perfect. The bun is soft and not like other burger i taste where the bun is hard and toasted to much.
I discover this burger stall in coincident last 2 years where i search for 7-Eleven convenience shop near to my place. Seeing a lot of people queuing for the burger, so i decide to try and since that day, i keep on recommending my friend to eat the burger there. For me, i added custom made burger whereby i request the onions to be fried first to release the aroma and taste of the onions on the burger.

The packaging of the burger.

Unveiling the hot dog and 2 burgers.

Since that day, i’m a regular customer at the stalls. I can even place an order by calling the burger stall owner for pick up rather i’m waiting queuing with others near the stalls. If you ever pass by at Sentul area, don’t ever miss to taste this soft bun and tender burger selling here at “Nice Burger”. It located at in front of 7-Eleven convenient shop.

Special Beef Burger

Special Double Beef Burger

Chicken Hot Dog

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Kway Teow Tomato

Kueh Teow Tomato only can found in Sarawak, it happens to be one of the many amazing dishes which only can be found in the land of the Hornbill. Both me and my wife are from Sarawak and since we were here in KL, it’s quite hard for us to find some of Sarawak food each time we crave for it. This dish is a must eat for each time me and my went back for a short trip to our hometown in Sibu. When returned back here in KL, each time if my wife craving for Kway Teow Tomato, I decided to try to cook it myself with my own version. Here’s my recipe.

Kway Teow Tomato

The ingredients:- 
Kway Teow, Scallops, Garlic, Parsley Leave, Scallions, Mustards Green (Sayur Sawi), Chicken Breast, Soya Sauce, Oyster Sauce, Tomato Sauce, Cooking Oil, Starch Flour, Salt and Food Seasonings (Ajinomoto)

The ingredient.

How To Cook:-
Ingredient A: 

1. Put the Kway Teow on mixing boil.
2. Add some salt, soya sauce and a bit of cooking oil into the kway teow.
3. Mixed the ingredient till ready.
4. Add some cooking oil on the frying wok.
5. Add the mixed kway teow to the frying wok.
6. Fried the kway teow and add some water so that it won’t stick on the frying wok.
7. Once ready, you may leave the fried kway teow aside.

Fried the kway teow before add the sauce.

Ingredient B:

1. Add some cooking oil on the frying wok.
2. Add the mince scallops and garlic fried till golden brown.
3. Add the chicken meats to the frying wok.
4. While stirring, add some oyster sauce.
5. Pour some water to the ingredient.
6. Add some tomato sauce followed by salt and food seasoning according to preference.
7. Mix the starch flour with water and then pour into the sauce.
8. Keep on stirring till the sauce thicken and a bit sticky.
9. Add salt and food seasoning if necessary.
10. Add the cut mustards green into the sauce.

The sauce

Preparing the dish
Once the sauce had complete, you may pour the sauce onto the fried kway teow.
You may garnish the dish with parsley leaves and scallions if needed.

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Chicken Porridge with Ginger

Last week, I received a called from my wife that she was having bad fever and flu  while I was in the office. The doctor then advice and gave her MC to her for few days off to rest at home. I was a bit worried about it about the recent epidemic of H1N1 hits in our country Malaysia. But, I put my negative thoughts aside so I decide to cook for her favourite porridge which she always requested me to cook.
Before I headed home, I dropped by a mini market to buy those ingredient for the porridge which is just few blocks away from my apartment which I stayed.
When I reached home, I straight go and ask my wife condition either she have eaten her medicine or not. She was a bit dozy to her medicine so I asked her to rest while I’m cooking the porridge. Below are my recipe.

Chicken Porridge with Ginger

The ingredients:-
Rice, Parsley Leave, Scallions, Chinese Salted Vege, Fried scallops, Ginger, Chicken Breast, Salt and Food Seasonings (Ajinomoto)

The ingredients

How to cook:

1. Clean the entire ingredient before cooking.
2. Boiled water on a pot and add some salt.
3. Add the chicken breast to the hot boiling water till cooked.
4. Take out the chicken when it cooked, and let it cool before you shred the meat.
5. Do not throw the water which been used to boiled the chicken breast, it still can be use to cooked with the rice.
6. Mince the ginger to tiny cube.
7. Clean and rinse the salted Chinese vege.
8. Clean the rice and add more water as you are cooking porridge.
9. Add in the mince ginger and salted vege into the rice.
10. Add the water which been used to boiled the chicken breast.
11. Cut the parsley leave and scallions to the porridge according to preference.
12. Add some salt and food seasoning to the porridge according to your own taste bud.
13. Add the shredded chicken meat to the boiling porridge.
14. Serve the porridge when ready into a bowl.
15. You may add some parsley leave and fried scallops to the porridge when serve.

Add the salted vege and mince ginger into the rice.

Shred the boils chicken.

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Kuching Kueh Chap & Kolok Mee @ Taman Bukit Mayang Emas Kelana Jaya

Since moving to big city like KL, the craving for Sarawak food is quite tempting each time thinking about the food back home in Sarawak as i found variety of food to choose back home.

For Kueh Chap for example, there are different back home in Sarawak. Like in Penang, Singapore and Johor, the Kueh Chap is using duck parts as the ingredient while in Sarawak, we use exlusively with pork parts in the dish. I believe Kueh Chap is from hokkien words which means “Cake Mixed”. The “kueh” is the mee which is thicker than kuay teow which made from rice flour while the “chap” is to describes the use of mixtures of pork parts in the dish.
I finally found a shop in Kelana Jaya for this Kuching Kueh Chap and the famous 3 layer tea or we always called in back home town Teh C Special.

The shop name

The stall which sell the Kuching Kueh Chap and Kolok Mee

The kuey chap is prepared with the flat kuey teow look alike cake is cut into a rectangular pieces and then it will be blanched before serving into a herbal soup mixed with an assortment of pork parts, hard boiled egg and fried taufu. The pork parts may include belly pork, pork skin, pork ears, pork tongue, pork intestines, pork stomach and lean pork. These parts are cut up into small bite sizes and offers a great crunching and biting experience.
The soup is herbal in nature and probably can be described as a different kind of bak kut teh with a slightly more salty flavour. I rarely waste any when I have a bowl of kueh chap. When eating, the ingredients of the kueh chap are dipped into a sour based chilli sauce and this makes it really appetising.

Kuching Kueh Chap

3 layer Tea aka Teh C Special

Beside Kuching Kueh Chap, the owner also sell Kuching Kolok Mee. He modified a bit the kolok mee to suite the taste bud of west malaysian which still prefer to eat wan tan mee or pan mee.

The Kolok Mee

The soup came with the kolok mee.

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Yusuf Tom Yam @ Lucky Garden Bangsar

If you are from northern Malaysia, Tom Yam is one of the favourite dish to have.  Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, slices of ginger and crushed chili peppers.

The shop just at the corner lot and near to the road side.

The place full with patrons, some people will be standing by the table to reserve the seat.

Continue with my stories, I just found a good Tom Yam place to eat in KL. It located near to the famous Sarawak Laksa in Lucky Garden Bangsar.  I get to knew this place from my wife which had told her that at Bangsar have  a good Tom Yam to crave into. Her friend just gave a direction that there is a lady selling satay (A Malaysian Typical Skewer) in front of the shop.

After I fetch my wife from work, my wife told me about the place so we drove there. It a bit hard to find at first but with the description they is an old lady selling satay, we manage to find the place. It just a small typical warung which is just next to the road side. The shop full with patrons craving for its tom yam soup and other dish such as seafood. There is few shop selling different kind of food under  that one roof. Please be reminded, that you can’t seat at other stalls to order the food. Some of the stalls owner does not allowed you to order other food unless you order the food from them.

Back to the food, we manage to find a seat and looking on the menu that the shop offer. As the shop specialised on Tom Yam, my wife ordered Chicken Tom Yam soup and i ordered Mixed Tom Yam Soup which is mixture between chicken, beef and seafood. Other side order we try was the “Siakap Masak Tiga Rasa” (Fried Seabass cooked in 3 flavor), "Daging Masak Merah" (Beef cooked with red sauce), "kerang bakar" (Grill Cockles) and "Telur Bungkus" (some sort of Malaysian omelette).

Mixed Tom Yam Soup. The soup is so thick and nice.

Daging Masak Merah (Beef cooked with red sauce)

Sambal blachan with cucumber

kerang bakar (Grill Cockles) with sauce

Close up view of the grill cockles.

Telur Bungkus (some sort of Malaysian omelette's)

“Siakap Masak Tiga Rasa” (Fried Seabass cooked in 3 flavor)

The foods arrive with complimentary dish which is sambal blachan with cucumber.  I manage to capture some of the photo of the place and the food. The verdict out of 5, i gave them 4 for the food. The price is quite reasonable and worth it.

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Seafood Heaven @ Umbai Lama Malacca

If you in Malacca and you love seafood, just drop by at Umbai a fisherman village which sells fresh cook seafood either grilling, steam, fried and etc. You will amaze the wide variety of cooking method there offer.
There are two place of Umbai which is the old one and the new one. For your info, if you want cheap and you don’t mind to wait for parking space, you may go to Umbai Lama. For Umbai baru, there is ample of parking space but the theory of a ggod food, if there’s a lot of patron its means there is a good food been serve.
So i decide to drive to Umbai Lama as it was cheap and much more reknown than the New Umbai. The journey from Malacca town will took around 30 minutes from the town. It packs with people when we reached there as most people went there for dinner. Mostly, you can see most of the patrons are not from Malacca by seeing the car registration plate number.

A row of shop open for patrons to choose.

Another view of the other row of shops.

Pack with patrons enjoying the wide variety of seafood.

Variety of fresh fish for you to choose.

Fresh seafood!!!!

Umbai located at the mouth of the river to the sea and you can feel the sea breeze when you eating. Me and my wife order few type of dishes of seafood. Kerang rebus, grill fish, ikan tiga rasa (3 flavour fish) and few vege. It’s quite cheap and you really sastify with it. The unique about this place is the nasi lemak. It really cute and really small in size. It’s a good idea to make it small cause you will be shy if you take more when people looking at you when eating. I snap few shots of the place for you guys to enjoy.

The sambal cecah.

Fried cuttlefish

Fried Water Spinach with Blachan (Kangkong Belacan)

The small nasi lemak packaging.

The simple nasi lemak just with the sambal.

Ikan Kerapu Masak Tiga Rasa

Ikan Kerapu Bakar

Kerang Rebus

Fried sawi

The fisherman boat at the jetty near to the eating place.

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