Beancurd and Roasted Pork in Claypot

Wednesday, October 28, 2009

That's the final batch of the Siew Yoke that has been kept in my freezer for quite sometime. Phew! Finally I had finish cooking all of them. So for this round, we had something different - Beancurd with Siew Yoke in claypot. I had placed the claypot on the stove too long thus overcooked the honey peas as shown in the pictures. They were slightly darker in colour. I was hoping to make the carrots softer but totally forgotten that the honey peas were easily cook. Thus, I should have placed them the last if I wanted to make the carrots softer and yet not overcooking the honey peas. If you were not that fussy as I am, the cooking time should take around 2 minutes only. I think I took more than 5 minutes plus - hence the end results, honey peas overcook.


2 eggs beancurd
1 tsp garlic, chopped
5 slices ginger
100g prawns, deshelled
100g Siew Yoke (roasted pork), sliced
100g honey peas
50g carrots, sliced
175ml water

1/2 tbsp oyster sauce
1/4 tsp salt
1 tsp light soy sauce
1/4 tsp pepper
1 tsp corn flour with 2 tbsp water, thickening

  1. Deep fry beancurd in hot oil till golden brown. Dish and drain.
  2. Heat up 1 tbsp oil in claypot, saute chopped garlic and ginger till fragrant.
  3. Add in prawns, Siew Yoke, carrot, honey peas and stir well.
  4. Add in seasoning, beancurd and cook for 2 minutes.
  5. Thicken with corn flour water and remove from heat. Serve hot.


Fish Fillet with Cripsy Milk Granules

I had bought a packet of frozen red snapper fillets to try out this dish. The fish fillets in this dish were cut on a thicker sized since my skills using knife was just average. So ended up we got big chunks of deep-fry fish fillets displaying here. Taste wise I supposed with a thinner fish fillets, they will be more crunchy and for my version here, it was every bite full of fish meats. Still yummy!


1 cup oil, for deep-frying
500g fish fillets, sliced
100g butter
1/2 can evaporated milk

1 tbsp curry leaves
1 tsp chilli padi, chopped

1 egg white
1/2 tsp salt
1/4 tsp oyster sauce
1 tbsp water
corn flour for coating fish

1 tsp salt
1 tsp sugar

  1. Combine fish fillet with marinade and season for 3o minutes
  2. Heat up oil for deep-frying. Coat with corn flour and deep-fry for about 5 minutes or till golden brown. Dish and drain.
  3. Melt butter in work, pour in evaporated milk and stir-fry at low heat until dry and granules form (about 20 minutes).
  4. Add in curry leaves, chilli padi and seasoning and stir-fry until fragrant.
  5. Add in fish fillets. Mix well and dish up.


Creamy Carbonara Linguine

Friday, October 23, 2009

It's pasta for our dinner tonight. I had bought a can of creamy carbonara sauce for quite sometime ago. This I kept reminding myself to use the sauce up before the can was forgotten and kept in the dark waiting for it's expiry date. I had used 3/4 quarter can of mushroom and fried some sliced bacon to add into the sauce and tossed with the cooked pasta. Pretty simple to prepare and to add extra cheesy flavour to the pasta, I had sprinkled with some Parmesan cheese and herbs on top. YUMMY! Dinner is served!


Seafood Pizza

Wednesday, October 21, 2009

This is my second post of my pizza creation. The first attempt of pizza can be found here. My first try was not really a successful one coz my pizza sauce was too watery and the topping were simply too much. So for my second try, I learn to be moderate on the toppings and also making a thicker sauce. It turns out wonderfully. I love the chewy feeling of the cheese on the thin crust pizza.

Baking time in the oven... The cheese were bubbly on the pizza.

Seafood pizza for our dinner.

A slice for you, a slice for me... :)

We have capsicums, caramelized onions, crabsticks, tomatoes and tuna as the pizza topping.

Simply cheeselicious.....


For Thin Crust Pizza Dough
2 1/2 cups flour
1 package active dry yeast
1/4 tsp salt
1 cup warm water
1/2-1 tbsp olive oil
cornmeal, for sprinkling

Bechamel Sauce
1/2 cup milk
1 tbsp butter
1 tbsp flour
dab of dijon mustard
salt and pepper

1 can of tuna spread
2 crabstick, sliced
1 green capsicums, diced
1 tomatoes, diced
1 onion, sliced rings
100g mozzarella cheese

  1. Pizza Dough: Mix a little sugar into the warm water.
  2. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl.
  3. Add flour, salt, olive oil. Combine.
  4. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
  5. Cover and let rest for 20-30 minutes.
  6. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal.
  7. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  8. Try to make it thicker around the edge.
  9. If desired, pre-bake at 200 Celsius for 10 minutes.
  10. Then spread with bechamel sauce (method 13) and use the toppings (method 14) of your choice. (I had spread a layer of sauce on the pizza followed by tuna spread, onions, capsicums, tomatoes, crabstick and lastly mozzarella cheese on top and sprinkled some Italian seasoning on top)
  11. Bake at 200 Celsius for 10-20 minutes longer or until bubbly and hot.
  12. Makes 2 12-inch pizzas. (You can keep the dough in freezer for later use. Form a ball, rub with olive oil wrapped in microwave wrap and placed in a ziplock bag.)
  13. Bechamel Sauce: Melt butter in a saucepan. Whisk in flour. Stir in milk and mustard. Cook till the sauce has thickened. Stir and season to taste.
  14. Toppings: Add some olive oil in saucepan. Saute onion rings in medium heat. Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.till caramelized. Add in capsicums and tomatoes. Stir fry for a minute or two. Dish up.


Banana Split Sundae

Tuesday, October 20, 2009

Since we had bought a bunch of banana earlier of the week and there's still plenty of them sitting at our dining table. It's time for some dessert at night while watching my favourite Hong Kong series. I had placed 3 scoops of vanilla ice-creams, raisins, almonds flakes, croquant and drizzled some evaporated milk on top. Simply yummy and all done in a few minutes time. Slurp slurp...


5 People 3 Fishes Encounter at Lan Je Steamed Fish

Sunday, October 18, 2009

The famous Lan Je Steamed Fish in Rawang had finally made their presence felt in Petaling Jaya. Yeah, we do not need to travel miles to Rawang to satisfy our craving for their famous steamed fish. We had paid a visit to their second branch in Kota Damansara to enjoy this smooth and fleshy steamed tilapia fish. Their restaurant was situated nearby the industrial area of Kota Damansara. They have another branch opened in the Balakong area so folks who live near the area can satisfy their craving there.

Look out for their striking yellow signboard

Their workers are dressed in the same bright yellow colour too.. Kinda cute the fish icon printed at the t-shirt.

Apparently there is this saying 'ONE PERSON ONE FISH' which simply means every diners here normally ordered a fish per person in order not to fight for the fish. Indeed it was quite true from my observation while sitting at the restaurant, almost all tables have more than one steamed fish. Even the first question when the Uncle who came to take our order were 'How many steamed fish you want to order?'. There is a few types of steamed fish you can order according to the level of spiciness you can take - original (not spicy), spicy and extra spicy. The level of spiciness differs from the amount of chili padi on the fish. Since there were 5 of us that day, we ordered all the 3 versions. All the fishes were steamed to perfection, not overcook or undercook - LOVE IT and have a very reasonable price tag too - RM15 and above depends on the sizes of the fish.

Original steamed Tilapia fish

Spicy steamed Tilapia fish

Extra spicy steamed Tilapia fish

All 3 versions on the table

Beancurd with prawns - the tofu were very flavourful, all immersed in an aromatic gravy.

Fu Yue Yau Mak

So seafood lovers, this is a place which is definitely worth to pay a visit. You can also call them up and reserved the fish before you come in order to avoid disappointment since the fishes was selling like hot cakes in this place.

Restoran Lan Je
F-50G & 51G, Jalan Teknologi 3/9
Bistari “DE” Kota
Kota Damansara
PJU 5, Petaling Jaya

Operating hours: 11.30am-3pm, 6-9pm. Closed on Tuesdays.

Tel: 012-669 9919, 016-6189919


Mum's Place

Monday, October 12, 2009

We had a small gathering among F6 classmates. MC, HL, CW, AS, CM, PS, baby Rie Chel and I made our way to Mum's Place restaurant in Damansara Perdana for a dinner meet-up. Mum's Place is a nicely decorated restaurant within a tropical homely ambience that serves Halal Malaysian and Portuguese cuisine. We were talking and chit-chatting non stop while waiting for our food to be ready and our star attraction of the day will be the cute and adorable baby Rie Chel with her sunny and lovely smile. In your thoughts must be thinking; 'How bout the food'?

Mum's Place situated at the residential area of Damansara Perdana.

There's lots of pictures for you to view in the menu just in case you wanted to know how does the dishes looks like.

Recommended - Fried Cencaru Fish with Chili Padi Paste and Petai. Your tolerance level to spiciness must be very high to savour these fishes.

Fried Honey Sotong - deep fried sotong coated with honey. I do feel that the sotong was abit hard and not crispy enough.

Sweet Sour Chicken Fillets - above average.

Steamed Beancurd with Minced Meat - above average.

Daun Keledek - I love the way they prepare this vegetable. Definitely recommended.

After filling up our hungry stomach, it's dessert time. There's quite a number of dessert selection on the menu. We had pick a few to share among us. I think I am quite a 'dessert' person coz I felt all of them taste great!

Thai Style Waterchestnuts - I love it. The aromatic gula melaka and santan flavour infused into the shaved ice with red ruby.

Mango Pudding with Ice-cream.

Green Tea Ice-cream with Red Bean.

Overall, the food was good and suits people who like spicy stuffs since there's lots of spicy dishes available. For those who are interested to try out the dishes can go to Damansara Perdana to check out the restaurant.

Mum's Place Restaurant
Jalan PJU 8/5A, Bandar Damansara Perdana,
47820 Petaling Jaya,


Stir-fried Potatoes with Mushrooms

Friday, October 9, 2009


4 potatoes, peeled,thinly sliced
1/2 tsp salt
1 tbsp oil
8 mushrooms, stemmed and caps sliced
1 tsp ginger juice
1/2 tbsp Shao Xing wine
1/2 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tbsp sugar

  1. Cover potatoes with water and salt in a medium saucepan. Heat to a boil. Cook till almost tender and drain.
  2. Transfer to a bowl filled with cold water and ice and leave to cool completely. Drain on paper towel and pat dry.
  3. Heat a wok over high heat. Add oil.
  4. Stir-fry potatoes in oil until tender. Add in mushrooms, ginger juice, wine, oyster sauce, soy sauce and sugar.
  5. Cook, stirring, until all liquid is absorbed.
  6. Dish up and serve hot.


Pineapple Chicken

Our dinner tonight will be Pineapple Chicken. The method of cooking this dish is similar to the method of cooking Ku Lou Yuk (Sweet and Sour Pork). I'll prefer this dish with extra gravy to serve with rice thus I'll be doubling the amount for sauce the next time I am preparing this dish.


400g chicken breast, thinly sliced
150g canned pineapple cubes
1 green capsicum, sliced
1 tomato, cut into wedges
corn flour for coating chicken
oil for deep frying

1 tsp salt
½ tsp sugar
1 egg
1 tsp curry powder
1 tbsp corn flour

1 tbsp Thai chilli sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
3 tbsp canned pineapple juice
1 tsp lemon juice
1 tbsp sugar
½ tsp salt

  1. Combine chicken breast with marinade and season for 30 minutes. Then coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
  2. Leave 1 tbsp oil in wok, put in pineapple, capsicum, tomato and stir well. Pour in sauce and cook until thick.
  3. Add in fried chicken breast, stir well and dish up.


My First Encounter in Pizza Making - Siew Yoke Pizza

Tuesday, October 6, 2009

I had purposely bought a pizza pan to get my hands on trying to make my own homemade pizza. I have browsed thru a few website on recipes for the pizza dough and also making my own pizza sauce. I had opted to try out on thin crust pizza dough recipe to make the pizza. I'm trying to be 'creative' in my first experiment making pizza and used Siew Yoke (roast pork) as one of the topping for my pizza. I wouldn't be showing the recipes for this post coz I found the thin crust pizza was a bit on hard and sauce on the watery side (not thick enough). Nevertheless, with all the 'goodies' on top of them, they tasted wonderful but with only one setback, I was too greedy on putting too much toppings and pizza sauce till I can barely cut them properly. I guess sometimes if we are too generous, it not a good thing also.

The thin crust pizza was pre-bake before the toppings added on top and send to the oven for another round of baking.

After pre-bake, toppings were added. (Note: Don't be too overly excited and put too much pizza sauce on top, if not it'll will end up like my pizza base - SOGGY coz too much sauce)

Siew Yoke are placed underneath all the capsicums, sausages and pineapples.


Siew Yoke pizza anyone??


A Mid-Autumn Dinner in Baby Seafood Restaurant

Saturday, October 3, 2009

I have been wanting to try out this restaurant a few months back and I finally manage to fulfill my wish to pay them a visit. We were going to Baby Seafood Restaurant for our Mid Autumn dinner mini celebration with our usual eating 'kakis'. Since I read from all the comments from other bloggers, we need to be there early to avoid the dinner crowds. As the saying said, 'The early birds catches the worm'. So with our 'kiasu-ism', we were there at 6 pm sharp and we were the first customer to arrive. YEAH!! (I guess being 'kiasu' sometimes does have lots of advantages). Within a minute or two, the second group of customers arrived and subsequently followed by others.

Look out for this signage for yummy and delicious food.

For those who read Chinese, their menu selections.

Operating hours for the restaurant.

Lanterns display to boost up the festive mood...

Take a sip of tea....

Followed by a sliced of mooncake...

One of their specialties - Teo Chew Styled Steamed Fish on a charcoal stove. (RM30)

There's a big bowl of soup on the side for us to add in more soup but the soup are not bottomless ya.. If we wanted an extra bowl, it'll cost RM6 per big bowl. Thanks to the burning charcoal stove, we can enjoy hot steamy fish and soup throughout the whole dinner.

They are generous in their ingredients..

Wondering how does the fish taste? Good ? Bad? See the remainings and try to make a guess...and no prize for guessing correctly...

Stuffed chicken wings (RM16) - another THUMBS UP! Crispy and crunchy and stuffed with goodies inside.

We have ham, carrots and greens in the wings.

Butter and Oatmeal Prawns (RM30). We practically had around 5-6 prawns per person. That's alot!

Spinach in Superior Stock - very different from other restaurant.

Their stock are really thick and we can find lots of ham slices, mini whole scallops and salted egg yolks and all this only comes with a price tag RM 12. Definitely worth every penny.

The total bill came out to be RM 97.50 for 5 pax inclusive of rice, drinks and tidbits. We will come back for more to try out their other dishes.

Restoran Baby Seafood
No 186A-1, Jln Sg Putus,
Batu Belah 41400 Klang.

Tel: 019 213 5807
Operating Hours: 12 -2.30pm, 6.00 - 10.30pm

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