Saturday, August 29, 2009
Thursday, August 27, 2009
- Place a lot of lemongrass and pandan leaves (screw pines leaves ) on a large sheet of aluminium foil
-Rub big sum of salt on the chicken (I use Kampung chicken), and place on top of the lemongrass and pandan leaves
- Add some Chinese wine ( Tiew Heng wine), and wrap the foil neatly. I use oven to bake instead of using induction cooker, bake at pre-heat oven for 30mins at 200c.
Do enjoy cooking !!!
Wednesday, August 26, 2009
We went to Hock Chuan Heong Restaurant to have our lunch on the 2nd day, I knew this restaurant via Big Boys Oven blog..as usual, I gave a try since he said here served the famous authentic Hokkien cuisine called Zhu Cha (Chinese dishes)..
Look at the address, it look simple to locate, but in actual fact we drove Pengkalan Weld street twice also couldn't find this restaurant. Luckily we saw a postman and ask him for the location, he was so kind and ask us to look for apartment (no 344 , and there is a mini Post office at the ground floor) but not coffee shop nor restaurant..So next time if you have lost direction, the best person to guide you will be a postman, hahaha..
- This restaurant was very crowded, whole house full, see Desmond's face frustration after we waited for 45mins for our lunch, pity him...
- very "old fashion"古早 of bowl.
- 古早味 Hokkien braised noodle, this was good, yellow noodle cooked with pork slices, internal parts, cuttle fish and prawn, full of "wok hey". Desmond had two bowls of this..
- we all love this dish, Char Tao Kua (Stir Fried Tofu with Leek), simple combination fried tofu, fresh prawn and leek. This dish is full of "wok hey" and 古早味..
-this is Bak Kee (pork slices soup), for us, it just normal, fry pork slices which coated with tapioca flour (we feel that they coated with too thick of flour), and they added too much of pepper and also the soup is quite oily (because they fried the pork slices before add into soup).
We also ordered Char Oe Chia (Pan Fried Oyster Omelette), but have to "tapao" pack back to hotel because we were too full as all dishes served are very big portion. Anyway, I would suggest you to give a try if you happen in Penang, a very 古早味 (old fashion style) of restaurant, and would suggest you to order normal stir fry dishes e.g like sweet and sour fish, tofu, veggie & etc..and try to go there during off peak hour..Thanks Big Boys Oven for good recommendation.
Hock Chuan Heong Restaurant located at:-
344-G-5, Pengkalan Weld,10300 Penang.
Opening hour: Lunch until around 6:30pm
Tel: dont think anyone will pick up your call as they are all too busy...
Do enjoy eating out !!!
Saturday, August 22, 2009
Thursday, August 20, 2009
Simple recipe to share:-
-Cooked rice ( prefer overnight rice or cook in morning and keep till evening)
-Char Siew, thin and small slices
-Seasoning- Salt, pepper, light soy sauce and Chinese wine(Tiew Heng)
-Spring onion, chopped
1. Heat oil in a wok, saute garlic until golden brown, dish out and set aside. Use the remaining oil, crack eggs into the wok, scramble until just cooked.
2. Add in chopped Char Siew (BBQ meat), and cook for a while.
3. Put in the rice and toss to combine.
4. Add seasoning, fried garlic and fry well to combine.
5. Dish out, sprinkle spring onion on top and serve immediately.
Do enjoy fry rice !!!
Wednesday, August 19, 2009
The other day I saw Rachel making 烧包 (original recipe from My Kitchen Snippets), this remind me the Char Siew bun that I tried earlier, it using the same Char Siew filling but wrap with sweet bread dough, usually it wrap with normal pastry skin or pau skin..- Asked Desmond to become model to hold the bun when photo taking, I couldn't get a clearer picture, as his hand keep shaking and he keep saying his hand pain, actually he wanted to watch his favorite cartoon..So I managed to get this photo..
- Char Siew filling
- failed one, too thin skin, resulted filling came out..
Recipe to share:-
-中种面团 ( my 1st time try this, recipe from Felvinc)
-High protein flour- 100g
-Yeast 1tsp ( I mixed with 1tbsp warm water and set aside for a while)
1. Mix all above ingrediants and knead became dough. Set aside for 30mins. Then put into a plastic bag and store in the fridge to keep it overnight.
Sweet bread dough
- High protein flour 300g
- Yeast 1tsp (mix with 1tbsp warm water, and set aside)
- salt 1/2tsp
- Sugar 50g
- Milk 100g
-water 10 g (adjust accordingly)
1. Mixed all ingredients except butter, knead and mix well. Then add in butter, knead until smooth.
2. Set aside for 60mins.
3. Shape it and put in the filling and bake for 25mins at 180c.
-200g Char Siew (BBQ meat), cut into small cube.
-3tpsp of green peas
-1 big onion, cut into small cube.
seasoning- oyster sauce, sugar (more), light soy sauce, salt, Tiew Heng wine
1. Heat oil in a wok, stir fry onion, add in BBQ meat and green peas, add little water.
2. Stir fry for a while, add seasoning, and thickening the gravy by corn flour water.
** Bread add in 中种面团, still soft even keep it overnight, but just a bit "leceh" because you need to prepare one day ahead..I will try another method "water roux" soon.
Tuesday, August 18, 2009
- Mix half of the rice with Butterfly Pea Flower (Bunga Telang)**optional..
-Cook HK flour until thick and smooth
Bottom layer (glutinous rice):
-300g glutinous rice, wash, soaked for about 4 hours & drained (soak half of it with Butterfly Pea Flower (Bunga Telang), this is optional **)
-1/2 coconut, squeezed 180ml coconut milk
-1 tsp salt
-2 pieces pandan leaves, knotted.
-1 piece banana leaf, for pressing
1. Put all the ingredients into a steaming tray. Steam with high heat until cooked (about 45minutes) .Discard pandan leaves, fluff up rice and press with banana leaf until very firm.
-1 packet Hoen Kwe Flour (80g) ** I bought green colour HK flour.
-100gm caster sugar
-1 tbsp custard powder
-1 tbsp pandan juice from 3 pandan leaves
1. Put the HK flour, custard powder and sugar into a mixing bowl.
2. Add in the coconut milk and stir till sugar dissolved, add in the pandan juice.
3. Strain the mixture into saucepan, keep stiring with low fire until thick and smooth.
4. Pour the mixture to the bottom layer, steam for about 15 - 20 minutes until cooked.
5. Remove, cool before cutting.
Sunday, August 16, 2009
Nowadays children are so lucky, when comes to their Birthday, they will ask you to bring them for a good dinner. This time, I brought her to this restaurant which I just recently knew via Ai Wei's blog.
This restaurant is hottest restaurant among blogger..I noticed a lot of youngsters carry sophisticated camera shot here and there, I guess they all are blogger... I realized I'm the oldest blogger among them !!!!
-As usual, I bake a birthday cake for her, pandan layer chiffon cake, very ugly decorated..paiseh..
-How could you resist to enjoy dinner with comic drawing on the wall..
- Not much of choices in the menu, this is good for me, if too many, I will headache what to choose..
- Set lunch, very reasonable price, about RM 12.90 - RM 18.90, consists of main course, drink and soup.
-Few of the corners at this restaurant, you can also do shopping here, clothes, shoes, accessories & etc are available.
Saturday, August 15, 2009
Luckily I go otherwise I will miss this interesting and delicious mushroom hotpot. You'll be amazed by how many different kind of mushroom offered on the menu, and it will be overwhelming. If you are 1st time here, you can ask for recommendation from the staff. We choose chicken & Chinese herbs broth, since only two of us, we just ordered beef, veggie and instant noodle (this is good).
After added all ingredients in the mushroom soup, the soup was super super sweet and delicious, this was the best soup I have ever had...
And the dipping sauce was great too...
- The staff recommended us to order " Yellow morel mushroom " and " Tigris Claw mushroom" as she said these are best to accompany with beef which we intended to order...
- Add some mushroom soup to this dipping sauce, yummy yummy....