Food Blog Malaysia | Kuala Lumpur and Selangor | Dish With Vivien » 2008

Sweet Deli Station Dessert, Old Klang Road

Posted by vivien | Kuala Lumpur and Selangor | Saturday 27 September 2008 10:48 am

Bubble tea selection

I ordered bubble tea (which comes with black pearls and chocolate pudding). It taste a bit coffeeish, in a subtle way. Nonetheless, love the pudding and the pearls. RM4.90

Menu, with some plastic cover, resulting in unclear pic.

see the red drink, it is Roselle (type of flower), reputed to have 9x vitamin C than citrus food yada yada…, didn’t try it.

It is pretty cool, quaint, small hongky, taiwanese style cafe, definitely can give this a try.

Business card below:

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Opulent Court in Pearl Point Hotel, Old Klang Road (9 course lunch)

Posted by vivien | Kuala Lumpur and Selangor | Saturday 27 September 2008 10:38 am

9 course lunch in Pearl Point Hotel’s Opulent Court

Three season combination

Watery Sharfin Soup

Fried chicken, doesn’t taste bake, i am assuming the fried the whole chicken, so-so.

The highlight of the lunch, Patin steam fish

Porguese sauce prawn, prawns are fresh

big mushroom

dessert(sago-coconut drink) …

Overall, just standard affair, nothing to shout about. Their lunch session is till 3pm, we arrived almost 2pm, which end up them serving the dishes very quickly and us eating efficiently

and also no waiting period from course to course.

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Pasar Taman Cheras Market

Posted by vivien | Kuala Lumpur and Selangor | Saturday 27 September 2008 10:33 am

After hiking, time for delicious fish ball noodle in Pasar Taman Cheras Market.

Here is the stall, in the market, with Hock & Kwon Trading behind.

This is small portion RM3.50, big ones for RM4.00. Their fishball and fish wantan(lower right of the photo) is nice. Soup taste good too, and the stall owner and utensils looks quite hygenic.

Nasi Lemak from Malay vendor, don’t fancy it as all the ingredients are cool. I like my rice warm in nasi lemak.

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Hiking in Bukit Ketumbar, Cheras

Posted by vivien | Kuala Lumpur and Selangor | Saturday 27 September 2008 10:12 am

Look, a bear hiking, nah, it is just a dog happily hiking down the mountain.

Food is in every aspect of our lives

Just tired and catching my breath, while at that, why not have a IKO cookie? haha Though it is stated as healthy, natural, with all the sesame, oat, pumpkin seed… but if you look closely enough at the nutritional value of the packaging of this cookie(not pictured here, i mean the packaging which contains all this little packets), you will notice the sugar and saturated fat for each packet is quite high.

view from first stop

“View Station” (look a the top right of this photo)

hiking down, it is not that easy you know…

new hiking shoes which cost on RM4.80 (~USD1.50), no kidding, i couldn’t believe such cheap shoes actually exist, it is comfy and looks not bad.

You can get it in a mini market in Taman Cuepacs (friend bought it)

Close up, it is “Cap Gajah” brand, and “Made in Malaysia” at the base of the shoe.

another cute dog.

Bukit Ketumbar (or Ketumbar hill) is located on the same road as Ketumbar Heights.

Good workout, sweat out a lot.

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No-knead bread by Mark Bittman (Jim Lahey of Sullivan Street Bakery)

Posted by vivien | Recipe | Saturday 27 September 2008 10:05 am

This recipe i tried is from Mark Bittman (a celebrity chef of TV show “How to cook everything”, and food blogger of “NY Times”…). He got this recipe from Jim Lachey of Sullivan Street Bakery, located in New York City. Check out his blog at http://bitten.blogs.nytimes.com/

Note: I don’t recommend you try this recipe, as this bread is rusticly chewy and slight sourish, anyway recipe taken from http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/jim_laheys_nokn.html

What so interesting bout this bread is that you don’t need to do the dirty works, namely kneading the bread, thus called No-knead bread.

Mix all the ingredients, all 4 of them

1. flour, here i use 2 cup all purpose flour and 1 cup wholemeal flour.

2. instant yeast
3. salt

4. water!

That’s so simple, mix it all up with a chopstick here.

all mixed up

sealed it up with saran wrap

all poof up after ~ 18 hours in room temperature(no direct sunlight). Recipe recommend 12-18 hours in room temperature.

during this time, take out the dough, shape it into a ball, coat the dough with adequate flour to prevent it from sticking to your hand, put into a container layered with cotton towel, top it off with another cotton towel, and let it rise till double in size. (~ 1 hour)

Heat the pyrex for about 30 minutes in very high heat 230 celcius. Making sure the pyrex is throughly heated will prevent the bread dough from sticking to the container while baking.

here with the bread dough inside, with pyrex covering it. Here, the bread will be “steamed”.(~ 30 minutes) and remove cover and bake for another 15 minutes making sure it is beautiful brown. ;p

Finished product. As you can see, i dust on too much flour, flour tapped off on the side.

cross section.

Well, this is a fun recipe to try. you don’t need to get dirty and it is actually quite easy, just make sure you have time to wait round(waiting it to rise, heating pyrex, “steaming”, baking…)

After baking, you can eat one piece and throw the rest away if it is not nice… jk, or throw it a someone if you are angry, haha, homemake bread is full of substance, it is not light for sure… haha

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