Friday, April 29, 2005

Using the right wine glass

For the average wine drinkers, their main concern is the taste
of the wine and not so much the type of glass used for drinking
the wine.

But glasses are, in fact, the key player in determining the
outcome and taste of the wine, according to tableware and
glassware distributor New Convox Sdn Bhd marketing manager
John Teo.

Friday, April 22, 2005

Malaysian Satay

When Malaysians think satay, the place that comes to mind is
Kajang. This is the town in southern Selangor that serves the
best satay.

Monday, April 18, 2005

New food culture

It's a new dawn for the eating scene in Malaysia. Kopitiam
theme eateries and Hong Kong char chan teng (teahouses)
are taking Klang Valley by storm. Business is so good that
these outlets look set to flourish outside Kuala Lumpur.

All time favourites – local coffees and roti bakar with
butter-kaya – are so popular that customers are raving
about them.

There's even one that captures the heyday of Ipoh kopitiam
of the 50s and 60s by offering hor fun, white coffee and
Wu Yee herbal tea.

Hong Kong culture has also crept into Malaysia especially
with the popularity of Hong Kong movies over the years.
Some teahouses offer a set meal of unbelievably low rate
of RM4.50. The main reason attributed to the popularity
of Hong kong char chan teng has much to do with the vast
variety of food at affordable prices.

Fast service is also reason enough that draws the crowd
in today's fast-paced lifestyle. Having the outlets open from
10am to 10pm adds to the pull.

Tuesday, April 12, 2005

Milwaukee Steak Corner

I found a new steakhouse worth checking out. It's called
Milwaukee Steak Corner. It's in Kepong, opposite Jaya Jusco.
We (my family and I) have tried several items from their
menu and they are worth seconds. Personally, I enjoyed their
chicken chops. I like the salads and stuff that go along.

Ambience-wise, the place is nicely decorated - with huge
koi fish in a stream that runs smack in the center of the outlet.
There is even a shark tank with two or three baby sharks.

Monday, April 11, 2005

Vegetarian curry

Once in a while, you get tired of eating meat but you want
something with a little kick. In times like these I'd go for
vegetarian curry. Here's something from Amy Beh.

100g carrot, cut into wedges
100g long beans, cut into 3cm lengths
100g cabbage, cut into 3cm squares
100g brinjals, cut into wedges
6–8 pieces tau fu pok, halved
1 piece fermented bean cake (tempe), cut into 2cm square pieces

Spices (A)
2 stalks lemon grass, smashed
2 sprigs curry leaves
1 star anise
3 cloves
3 cm cinnamon stick
3 cardamoms, split and use seeds only

Spices (B)
4 candlenuts (buah keras)
2cm fresh turmeric
2cm galangal
2 tbsp chilli paste (chilli boh)
2 tbsp vegetarian curry powder
250ml thin coconut milk
100ml thick coconut milk
1 heaped tbsp tamarind paste mixed with 50ml water and
squeezed for tamarind juice
4–5 tbsp oil

1 tsp salt
1/2 tsp monosodium glutamate
1 tsp sugar

Heat oil and sauté ingredients (A) until fragrant.
Add in (B) and continue to fry until oil rises.

Add in carrot, long beans and brinjals. Fry well to combine.
Pour in thin coconut milk and tamarind juice. Bring to a
simmering boil. Cook for 4–5 minutes.

Add cabbage, tempe and taufu pok. Add half the amount of
thick coconut milk and cook for 5–6 minutes.

Add seasoning and remaining thick coconut milk. Cook to a
brief boil. Close the pot for 4–5 minutes before serving.

Monday, April 04, 2005

Creamy Sauce Butter Crabs

Here's a recipe on a yummy crab dish from Amy Beh'scollection.

Creamy Sauce Butter Crabs
1.5kg crabs, preferably mud crabs
200g margarine
1 can evaporated milk
20-25g bird's eye chillies (chilli padi), leave whole and lightly smashed
4 stalks curry leaves, use leaves only

1/2 tsp salt
1/2 tsp sugar

1 tbsp corn flour mixed with 1 and a 1/2 tbsp water
Clean crabs and poach them then drain well. Remove the
pincers and crack with a pestle. Trim the legs and cuteach
into four pieces. Set aside.

Heat margarine in a wok until melted then add the milk.
Gently simmer the mixture over a medium heat. Add the curry
leaves, chilli padi and seasoning. Simmer for 10-15 minutes.
Add thickening and stir gently over a very low heat until sauce
is thick and glossy in texture. Return crabs to the mixture and
cook over a very low heatfor about one minute. Dish out the
crabs with the curry leaves, chilli padi and a little of the sauce.
Serve immediately.

Sunday, April 03, 2005

Super Sandwiches

If you're a sandwich lover, here are a few recipes that
you will love. They're from Amy Beh's collection.

4 slices white bread
2 slices wholemeal bread
4 tbsp wheat meat tuna, flaked
1 hardboiled egg, thinly sliced
3 tbsp mayonnaise
Dash of ground black pepper
1 tbsp chopped green olives
2 tbsp chopped tomato
2 tbsp soft margarine
Several thin slices cucumber
Several thin slices carrot
Some alfalfa

Combine tuna, olives, tomato, pepper and mayonnaise in
a mixing bowl. Spread soft margarine on one side of the
bread and set aside. Spread the mixture over one slice of
white bread and top up with another slice of buttered
wholemeal bread.

Spread another layer of mixture on top of the wholemeal
bread and top up with another slice of white bread.

Add cucumber, carrot, alfalfa and egg slices. Press on lightly
and cut into a triangle.

Wrap up with cling film wrap. Refrigerate for at leastan hour
before serving or preferably overnight if you are having it for
breakfast. Just before serving, prick a toothpick in the centre
of the triangle, with a cherry on the tip.

Ingredients 4–6 slices wholemeal bread
1 hardboiled egg, sliced
1/2 cup steamed chicken meat, shredded (buy a piece steamed
and cooled drumstick from a Hainanese chicken rice stall,
if preferred)
Several slices cucumber
Several slices tomato

Add a dash of pepper to the chicken. Arrange the shredded
chicken on one slice of bread and top with tomato, cucumber
and egg slices.

Place another slice of bread on top and pack the prepared slices
of sandwich in an airtight container. Chill in the refrigerator for
at least an hour before serving.

4 slices white bread
1 piece cheddar cheese, grated or finely chopped
3 tbsp coarsely grated unripe avocado
1 slice chicken ham
Some carrot slices
Some alfalfa shoots

Pinch of salt and pepper and ground black pepper

Combine cheese, avocado and seasoning in a mixing bowl.
Mix well to blend. Trim off the sides of the bread.
Spread mixture onto one slice of bread and top with another
slice of bread.

Add a slice of chicken ham, carrot slices and alfalfa shoots.
Cut into triangles. Wrap in cling film wrap and refrigerate for
1–2 hours before serving.

4 slices white bread
2 slices brown bread
2 slices chicken ham
2 tbsp soft margarine
2 tbsp grated cheese
1 tbsp chopped olives
Dash of pepper and ground black pepper
Several thin slices cucumber and carrots
Several thin slices tomato
Some alfalfa

Combine margarine, cheese, olives and a dash of pepper.
Spread mixture on one slice of white bread. Add 2 slices of
cucumber and a slice of carrot. Place a slice of chicken ham
over this.

Top with a slice of brown bread. Add some alfalfa and a thin
layer of the margarine mixture.

Top with another slice of white bread and spread with a thin
layer of the margarine mixture. Add a few slices ofcucumber
and tomato.

Top with another slice of white bread, then press slightly to
compress and hold the slices of bread together.

Chill for an hour before serving.

Saturday, April 02, 2005

All about Food

Hi! Welcome to my blog. It's going to be all about food,
glorious, glorious food.