Tuesday, June 27, 2006
Friday, June 23, 2006
There are some new comers or small places with little fame that sells nice curry mee too, to name a few Hollywood Canning Garden and Nam Chao Old Town.
Most patrons would have the combination of chicken, roasted pork, prawn and ipoh taugeh with the curry mee. It ranged from RM 3 to RM 5 depends on the portion. My greedy family ordered extra LIUS that came seperately.
The curry mee has a strong smell of some Indian spices and no doubt they added great amount of santan that make it so rich and aromatic.
Xin Quan Fang ('Ma-Da-Liu Curry Mee')
Used opposite the new town police station which have now move across the road
No. 23, Jalan Market,Ipoh, Perak
No. 28, Jalan SS2/10, Petaling Jaya, Selangor
Thursday, June 22, 2006
It was my younger sister's 18th birthday last week and it happens that I'm in the mood for some whisking and stirring. So I came out with an chilled oreo cheecake that noone can resists. I'm so glad that it was a hit among her friends.
200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
100g chocolate sponge cake, mashed
60g butter, melted
500g cream cheese, at room temperature
Finely grated rind of 1 lemon
65g butter, at room temperature
100g castor sugar
Juice of 1 lemon
3 tsp gelatine
- Lightly grease a 20cm spring form pan.
- Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.
- Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.
- Transfer mixture into the spring form pan; spread evenly.
- Use a flat-bottomed glass and press mixture evenly over the base.
- Refrigerate for 30 minutes or until firm.Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.
- Mix lemon juice and gelatine in the microwave oven.
- Heat on power high for 30 seconds, uncovered.
- Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.
- Gently fold whipped cream into cream cheese mixture. Stir in biscuit crumbs and pour mixture into a prepared cake tin.
- Refrigerate for at least three to four hours or until set.
- To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.
- I julienne the lemon skin and spread it on the top of the cake as I love the bitterly taste of lemon peel.
Recipe by Amy Beh from The Star Kuali
Tuesday, June 20, 2006
So this time I adapted this blueberry cheese tart recipe from Jo's Deli and Bakery for my sinful cravings.
Tada! Looks awful but tastes good! Love the soft and airycream filling and the juicy fruit compote. I made all four flavours of tart - black cheery, wild blueberry, thick cut orange and raspberry. Guess the way you arrange food on a plate is just as important as the way it tastes. Presentation is crucial to attract people, especially young kids like my sisters that goes "Ewwwww izzit edible?" *Sniff*
Monday, June 19, 2006
Bukit Tambun is flanked by a river mouth on the right, so the restaurants have supply of fresh catch all the year round. The home-grown restaurants mushroomed over the years and Gee Seng is the pioneer. It has always been the first option for tourists due to its fame.
We found a hidden gem beyond the residential area this time. Park your car opposite Gee Seng and walk your way into the housing area as the road is too small for any car to goes in. See? Even the map from sun2surf missed out this place!
It is mandatory for the kids in my family to have coconut with seafood or satay or any type of 'heaty' food.
Stir Fry Mee Sua. Its actually vermicelli made from wheat flour and it symbolises longevity. This is so good that we had a second serving. They never skim on the ingredients as the taste of prawns, salted fish, deep fried lards and taugeh linger in our mouth.
It seems like every visior to Bkt Tambun will have this - thik teng (some kind of snails with spikes). Toothpick poking is fun!
The dipping sauce for Thik Teng. The sauce are so good that my mum bought their sambal belacan back for her home cooking.
Steamed String Ray with Tom Yam Sauce - First thought is their portion is just too big for any family size but surprisingly my younger sisters managed to finish it all!
Kam Heong Crabs
Look at the chock-full of crab meat and the layers of roes! Mum and Dad are allowed for only one small piece due to the high content of cholesterol. Hehehehe so in the end I'm the most satisfied soul!
Some decent dessert after the srumptious seafood.. Jellies from the storefront of Gee Seng
Sunday, June 18, 2006
Monday, June 05, 2006
Their chickens are just WONDERFUL!
Other than the famous honey chicken, they have fried chicken, fried chicken livers, fried chicken neck, fried chicken legs and bags of fried chicken skin!! (I need some guts for that)
Remember to dip your chicken parts with the honey sauce hidden beneath. We had two whole legs as these are the most tender part.
These fried chicken are real good too! It's hard to keep the skin crispy while the meat remain tender but WONDERFUL did it!
The popiah is a bit dissappointing because it would be utterly tasteless without the chilli sauce and sweet sauce.
The very famous miniature wantan mee with RM 1.60 for one. Even small eater can finished it in few seconds. The mee is nothing extraordinary.
The wantans that came with it are good. Maybe next time I shall order miniature wantan mee with extra extra extra wantans!
My favourite tong sui - Ching Bou Leong (RM 1.50). Very refreshing indeed!
Sunday, June 04, 2006
96, Jalan Kampar, 30250 Ipoh, Perak
Tel: 05-2533268, 2413268, 2543551