Sushi King, 1Borneo KK

07.01.2013 - Sushi King, 1st Flr, 1Borneo, KK. Sabah. Great food, Great company!

Bits & Bites, Wisma Merdeka, KK.

06.01.2012 - Bits & Bites, Grd Flr Wesma Merdeka, KK. Sabah.  My all time favourite butter cupcakes!!  Every bites brings back those college days memories! I love every bite.  Its so yummy.  I won't forget to get a few cupcakes back with me whenever i stop at wisma Merdeka.  

This cafe sell all kinds of malay kueh, cakes and served hot and cold drinks. If u never try this, pls do! u won't regret this. 

Dim Sum Cafe Restaurant @ Gadong

03.01.2012 - Dim Sum Cafe Restaurant, Gadong. Brunei.  Served delicious mouth watering dim sum, thumbs up for the siew mai! I find that the siew mai taste so delicious! a bite that reminds me of my childhood time having siew mai somewhere those days! Every bite is a memory.   Not to forget also the har gao, fried yum puff and other were delish too. 

I love the duck kolomee and chicken char siew and steamed chicken rice was so yummy too. All these is a must try food when dine in. Happy Eating!!

Chicken Rice Set with Char Siew Chicken

 Fish Maw Soup

Duck Kolomee

I think i got to give this a 3 thumbs up!! So far taste D Best! sorry foodzone.

Lee Lai Fatt, Gadong, Brunei - 01.01.2012

01.01.2012 - Lee Lai Fatt, Gadong.  New Brand at Gadong.  Lee Lai Fatt very well known in Brunei and its one of the must try food when visiting Brunei.  

Whenever we dine in, our orders are the fried items sweet potato, fried yam, fried beancurd and fried cucur udang served with a special dark sauce and Sotong Kangkong too.  Never disappointed with the consistency of its crispiness for deepfrying items and the sauce always taste the same for many years.

But to be honest, the chicken rice is a disappointment.  I have no choice but to order for my son!  Everytime chicken rice come out ugly, first is the presentation, just too "chin chai" or i can say "hantam" or i can say no sense of presenting a food in a nice way, taste is absolutely awful, totally Awful!! and sooo.....Tasteless!! i wonder if the cook ever tasted it herself or himself before they sell this food.  whats wrong with the cook?? i have been complaining to the service staff but they don't seems to bother too! some people just can't understand how important is customer feedback to improve their food quality, but instead they accept it as a negative complains.

I will sure go back for the sotong kangkong, fried items and laksa perhaps... but definitely not the chicken rice!!

Happiness Restaurant @ Nagoya Hill, Batam

01.05.2013 -  Happiness Restaurant, Nagoya Hills Shopping Mall, Batam.  The big Menu shown so many sumptuous chinese food. The specialty at this restaurant is the Roasted Duck.  Will sure be back for this duck next time.  

01.05.2103 - Batam.  We ordered Sweet & Sour Fish, Special Chicken Canton and Claypot seafood beancurd for lunch,  Great place for a great lunch.

01st May is a Labour Day, here in Indonesia is not a public holiday and so as in Brunei :) .  Lucky for the Malaysian! Malaysia is a public holiday for all and its a bonus day off for all.  Well, even though Indonesia has not entitled for this off day, nothing can stop them from taking part for this special day, as Malaysian lying on the bed for a long sleep and Indonesian are out demonstrating in the streets and some other part of the countries are doing the same thing.

  

Buttermilk Chicken

Ingredients:-
2 Chicken Breast, Slice
Garlic, finely slice
Butter
Curry Leaves
Chili cut

Marinate Chicken :-
Salt & Pepper
Dash Light soya sauce
Sesame oil
Egg white
Corn Flour

Sauce:
Evaporated Milk
Salt, Sugar & chicen granules to taste

Curry Laksa Mee

30.10.2010 - BRUNEI.  To make good bowl of LAKSA mee soup is actually not that difficult, but by just reading and looking at the recipe and ingredients, looks much more complicated and loads of work.

For my laksa recipe, sure gives no worries and its very easy to handle, remember the only thing that you need to cook is the LAKSA SOUP! nothing else. Follow my recipe step by step, you will find it so much easier than it sounds.

I am extremely falling in love with my super rich and thick Curry Laksa Noodle!! It was so damn good!! How could i not to cook this earlier.. it was super easy and cooking my very first Laksa with flying colours!  i think the best part is no need to fuss and busy with making laksa paste from scratch.  

Let me introduce you this paste, I used Nyonya Brand Curry Laksa Paste.  It was so good!! I won't ever change any brand for making my laksa noodle in the further not other than Nyonya brand. Love this paste. taste super good.  Please try this paste if you can get one.

I am really satisfy with my Laksa making and super satisfy with the result..

  Nyonya Brand - Curry Laksa Paste ( thumbs up!! )

Another interesting thing that i would love to share is that, LAKSA LEAVES list of names. Laksa Leaves is a kind of Herb or plant with a strong smelly leaves, used as a flavouring. that is a must in making a bowl of good Laksa or asam cooking method. In Malaysia, they called it "Daun Kesum" in malay language or probably you can see sometimes its name as "Laksa Leaves" too in english at the supermarket.

Where in Brunei supermarket, it name can be seen on the tag as "Laksa Leaves" and in Singapore or Vietnam recognized as the "Vietnamese Leaves". Just one herb has 3 different names from different countries. So don't confuse yourself, its just one type of Herb that has different name.


INGREDIENTS
Yellow noodle/rice noodle
Fresh prawns medium size

INGREDIENTS FOR SPCIES TO BE BLENDED
5 Fresh eye bird chili
5-6 shallots
5-6 garlic
thumb size ginger peel & cut
thumb size gelaga

7-8 candlenuts, pound
1 lemongrass
corriander powder
chili powder
tumeric powder
1 tsp belachan
1 pkt Laksa paste ( nyonya brand )
2 pkt coconut milk
sugar, salt & chicken granules to taste
1pkt taufu pok
1 bunch Laksa Leaves /Vietnamese Leaves /Daun Kesum


GRANISH INGREDIENTS
cooked prawns/shredded chicken/fish cake
2 hard boiled egg
cucumber, julienne
bird eye chili
beansprout

Method:-

Make Prawn Stock, boil water in Pot, In fresh medium prawns with shell. cook for 15mins until stock turn red.  discard prawns keep prawn stock boiling.   Discard prawn shells and keep prawn aside for garnishing.

In a blender, blend all spices, put aside

Head wok, put in lemongrass, corriander powder, chili powder, tumeric powder, stir well, add in blended spices mix well.

Mix in 1 pkt of laksa paste and mix well with spices then in 3 pkt of coconut milk, add sugar, salt and chicken granules to taste and add in to the hot prawn stock. stir well. keep it boiling medium fire and lastly add in taufu pok.  cook for another 10mins or till boil.

Finally when everything is cooked, add in laksa leave a quick stir and turn off heat.

Served with Yellow noodle or mee hoon. garnish with  cooked prawns/shredded chicken/fish cake
hard boiled egg, cucumber, julienne bird eye chili, beansprout and sprinkle chopped spring onion.

Add more laksa leave if you wanted to.


Happy cooking!!

 

This is what i called " Curry Laksa", rich, thick and full of flavour! 

Hong Kong Egg Tart Recipe

25.04.2013 - I love egg tarts! and so as my little one.  I find making egg tart as easy as pie. so love to share this recipe with all of u who loves egg tart.  :)

Enjoy Baking!

Ingredients for Pastry
140g butter ( room temperature, cut into small pcs )
200g plain flour
70g icing sugar
1/2 egg or 1 small egg

Ingredients for egg fillings
140g castor sugar
300ml water
80ml full cream evaporated milk ( do not use fresh milk or whole milk, the result wont be the same )
4 eggs

Method:-

1) mix in all pastry ingredients in a mixing bowl.  mixed and press butter with hand or with a pastry cutter to mix. ( but i prefer to use both hands to do the magic! ) after mixed well and

2)  Knead!

3) spread some flour on the working table, knead for about 10mins until everything is mixed and refrigerate for 20mins until it is firm in a workable stage. ( Do not need to refrigerate your dough if is already at the workable stage )

4) Ingredients for Egg filling.  use a sauce pan, pour in water and sugar ( no need to stir ) let it melt down into water syrup and leave sugar syrup to cool. set aside.

5) When the dough is ready, knead it again for one minute and into a long shape, cut the dough into an equal size, make a small round ball to mould the pastry dough easily.

6) take one small round dough, ( keep the tart tin on the table when you mould the parstry into the mould ) lightly press down the pastry and bottom deep with some flour and place the pastry into the mould.

7) Press with your two thumbs, use your index fingers to guide your thumbs and keep the edges nice.  The edge should be slightly higher than the tin. When all done, but aside, it should be 12 egg tarts.

8) Now back to the sugar syrup, after sugar syrup cooled down completely.  Add in milk and eggs into the sugar water and whisk until combine. don't too over beat the egg or it will form bubble.

9) Shift the egg filling to a clean jur or bowl and pour egg filling into the tarts.

10) bake 200c for 15 to 20 mins.  ( Depending on your oven, if ur egg tarts are not cook, u can add more minutes to bake until its done. )

11) Egg tart is ready when the toothpick could hold itself.