Tommy Le Baker, Viva Residency, Jalan Ipoh

Posted by vivien | Kuala Lumpur and Selangor | Saturday 16 July 2016 8:30 pm
Tags:
3,265 Total Views

Tommy_Le_Baker_1

One of the best bakery. If you are wanting some good old bread, without those run-of-the-mill bread-improver-soft kind of bread, this could be the only place to go. I used to like Komugi bakery’s crusty french-style bread top with fish roe which is buttery/salty and nice, but they had since stop selling it ):

Above is pistachio roll with i think some dried fruit, nice bite.

Tommy_Le_Baker_2

Banana bread made with atta flour, it is soft and with waft of buttery aroma.

Tommy_Le_Baker_3

almond bites is pretty yummy as well, there is a slight sticky feel to it.

Tommy_Le_Baker_4

Their made in the house chocolate croissant, made with real butter, yum~ Although not looking as tall as some of the mass produced one, but this is delicious!

Tommy_Le_Baker_5
lemon tart is very nice, the tart shell is not soggy at all, yum~

Tommy_Le_Baker_7

banana tart is yummy!

Tommy_Le_Baker_6

Walnut perigord tart, the tart shell is slightly soft and moist, but the filing more than made up for it, and with ample of walnut

Recommended! Must visit~

Address: Tommy Le Baker

Unit A-1-3A, Viva Residency, Jalan Ipoh,

3rd Mile Jalan Ipoh, Kuala Lumpur

Business hour: 8am-6pm Tuesday – Sunday <closed on Monday>

Post in other blog:

My Previous visit in July 2015

iconephoto

where-2-makan


 

Kodawari Menya Udon, 1 Mont Kiara Mall

Posted by vivien | Kuala Lumpur and Selangor | Saturday 2 July 2016 12:29 pm
Tags:
6,250 Total Views

Kodawari Menya Udon_1

Really yummy fare at reasonable price, especially love their big portion of tempura fish at about RM6 only. Really good when paired with bouncy udon noodle.

I do find their noodle dishes slightly too salty though. I thought my Bukkake Udon is served with soup broth, turn out the liquid is soy sauce, no soup for me ): and salty…

Kodawari Menya Udon_2

I tried their wakame udon 2nd time round, with soup! It is not bad. Their niku miso udon, served with onsen egg is a bit too salty though. They happily obliged when we requested soup for niku mison udon with doesn’t comes with soup originally.

Overall, nice noodle, great pairing with fried tempura, give it a try! I like their fish tempura very much. Recently found out they have a shop in Midvalley Aeon’s new food court – Food Street in LG floor, but they seem not to serve fish tempura, as i did not see it during my 2 visit there ):

Address: Kodawari Menya Udon
L1-21A, Level 1, 1 Mont Kiara, 50480, Kuala Lumpur
Business hours: 11am – 9.30pm

Post in other blog:

Vkeong

Bangsar Babe

where-2-makan

foreverinhunger


 

Recipe: Banana Chiffon 2 recipes

Posted by vivien | Recipe | Saturday 18 June 2016 10:59 pm
8,740 Total Views

I adapted recipe from Christine’s which uses the least sugar and most bananas among all the recipes i found, also amended the recipe to suit my bigger size of chiffon pan, her original recipe is for 8-in pan
I used 23cm chiffon pan / approx 9-in boight from Bake with yen, and 65g large size eggs, baked at 160-165 for 55 minutes.
100 gm cake flour
4 egg yolks
18 gm caster sugar
44 gm vegetable oil
56 gm milk
1/6 tsp salt
300g ripe bananas, Local blackish small bananas

Ingredients of egg whites:
5 egg whites
50 gm caster sugar
2 drops of white vinegar in replacement of 1/2 tsp cream of tartar

Banana_Chiffon1Banana_Chiffon2

Banana_Chiffon3Banana_Chiffon4

Banana_Chiffon5

2nd try below is using recipe from Kitchen Tigress. i also increase proportionately the recipe so that it will fill my large chiffon mold better

233g very ripe bananas
80 g egg yolks , about 4.5 large egg yolk
20 g castor sugar
53 g corn oil
93 g cake flour
1⁄3 tsp baking powder
2⁄3 tsp baking soda
1⁄6 tsp salt

187 g egg whites from about 4.5 large egg
2 drops of white vinegar in replacement of 1⁄12 tsp cream of tartar
67 g castor sugar

Banana_Chiffon6

Banana_Chiffon7

Bake it at 150 – 165 Celcius for 50-55 minutes.

Banana_Chiffon8

Banana_Chiffon9

sink very slightly

Banana_Chiffon10

see, it sink slightly in the middle ring area

Banana_Chiffon11

the holes are slightly bigger which i think is due to usage of baking powder and baking soda.

Overall, there is no clear winner here. Both are quite good, the 2nd recipe from Kitchen Tigress is better ever so slightly because i like that the holes look bigger, and therefore very slightly more airy. Also, there is no need of milk, so seems to be a easier recipe, also it requires both baking powder and baking soda which normally will not be used in chiffon recipe… If you don’t have baking soda/baking powder, then just go for the other recipe. Both recipe are really good and uses a lot of banana and minimal sugar. The 1st recipe from Christine using less sugar thus feels slightly more healthy

If you want to make chiffon, do try out Cream Cheese Chiffon which is really good as well


 

Hoi Kee Heng Hwa, Taman Desa

Posted by vivien | Kuala Lumpur and Selangor | Saturday 18 June 2016 10:47 pm
Tags:
8,837 Total Views

HoiKee1

boneless chicken wing stuff with ham and mushroom, RM3 per piece, minimum six pieces per order

HoiKee2

oyster omelette, medium portion, yum~ RM28

HoiKee3

This is the star dish, heng hwa mee sua, RM40, big portion, good enough for 4-5 person to share. Yummy!

HoiKee4

5 person’s meal for RM109, reasonably priced.

Must order is the heng hwa style oyster mee sua!

Address: Hoi Kee Heng Hwa

No 16, Jalan 1/109F, Desa Business Park,

Taman Desa,

off Jalan Klang Lama,

58100, Kuala Lumpur

Telephone: 03-7981 8878

Business hour: 12noon till 3pm & 6pm – 10p

Post in other blog:

Estica


 

Salmon Don, MidValley Jusco new Food Street

Posted by vivien | Kuala Lumpur and Selangor | Saturday 18 June 2016 10:39 pm
Tags:
8,984 Total Views

MidValleyJuscoFoodCourt

New jusco food court in lower ground, next to Jusco supermarket, so much food choices. Above is salmon don, around RM15, good enough to satisfy my salmon sushi rice craving. Yum~

Post in other blog:

Eat to Live or Live to Eat


 

Next Page »


Designed by Zinruss.com | Powered by Wordpress | Header image by Sandra Khoo @ sandorasan