The Manhattan Fish Market, Sogo

Posted by vivien | Kuala Lumpur and Selangor | Monday 29 June 2009 10:54 am
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Mushroom soup + refillable ice lemon tea for RM9.90 (Add on to a main dish) Mushroom soup is a refreshing change from usual whitish mushroom soup although taste is just ok.
Garlic Mussel, love dipping the bread into the garlicky sauce. yum yum, RM16.90
Bake Dory Fish in Herbs, taste a bit odd, and the herb made the fish look a bit unappetisingly greenish, RM21.90
I still prefer Fish & Co over Manhattan Fish Market
Address: The Manhattan Fish Market
Lot No5, Lower Ground Floor,
Kompleks Pernas SOGO,
No. 190, Jalan Tunku Abdul Rahman,
50100 Kuala Lumpur
Telephone: 03-2697 1303
Price: 5% Government tax, 10% Service Charge


Kafe Where else Delights, Cyberjaya, Selangor

Posted by vivien | Kuala Lumpur and Selangor | Monday 29 June 2009 10:45 am
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Just this past month, there open a new cafe in Cyberjaya, next to Kafe OldTown Kopitiam called Kafe Wherelse Delights, serving cheaper food options. You can’t see any signage of “Where Else” outside, just look out for a sign Kitchen Village/Old Town Kopitiam.
Coffee Snow Ice, RM4.70, feather light, not too sweet.
Yau Char Kway(chinese crullers), RM0.90. Dried Oyster & Peanut Porridge, RM2.90(small bowl but very tasty)
Yam Cake, RM2
They also sell plain economy fried meehoon/noodle at RM2.50 etc. I love their Barley Fu Chok with Gingko, RM2.50.
Price: 5% Service Charge


Jalan Alor Street Eats

Posted by vivien | Kuala Lumpur and Selangor | Monday 29 June 2009 10:40 am
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The famous Wong Ah Wah(WAW) chicken wings, RM2.20 each, marinated well and warm when served.
Boiled cockles from another stall, RM5 (one person’s portion)
Kung Po frog with white porridge, RM9.50 (one person’s portion) yummy and the sauce is potently spicy.


Crystal Jade Restaurant, The Gardens, Mid Valley City

Posted by vivien | Kuala Lumpur and Selangor | Monday 29 June 2009 10:16 am
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I have already prepared my appetite for the most delicios porridge in my book – Crystal Jade’s. However once seated, the is no sight of porridge in the menu :\ Above is appetiser, RM2.
soup rice with seafood, very yummy, although the portion is not that big, RM12++, with scallop bits, prawn etc… yumm
Kou3 Shui3 chicken (literally translated from mandarin – Saliva Chicken) glistening with oil, not recommended, and the noodle stick in clumps. RM13++
Apparently, they are a bunch of Crystal Jade:
Crystal Jade Palace Restaurant
Crystal Jade Golden Palace
Crystal Jade Jiang Nan Cuisine
Crystal Jade Dining IN
Crystal Jade Restaurant
Crystal Jade Gourmet Restaurant
Xihu Crystal Jade Garden Restaurant
Crystal Jade Korean Ginsing Chicken & BBQ
Crystal Jade Kitchen
Crystal Jade La Mian Xiao Long Bao
A Presto by Crystal Jade
Amuleto by Crystal Jade
Crystal Jade My Bread
all under Crystal Jade Group, looks like i have to go back to Pavillion’s Crystal Jade Kitchen to satisfy my porridge craving.
Price: 10% service tax, 5% government tax, RM1 for paper towel.
Address: Crystal Jade Restaurant
Lot T210, 3rd floor, the Gardens,
Mid Valley City,
59200 KL,
Telephone: 03-2283 3129


How to make Swiss Roll

Posted by vivien | Recipe | Thursday 25 June 2009 10:52 am
19,757 Total Views

Recipe taken from hsling, written in chinese. Above is sifted flour (superfine flour/Pau flour + corn flour) and liquid mixture(egg yolk, yoghurt, canola oil)
Mix up the above dry and wet ingredients together till it become smooth
on the other hand, bet up the egg white, above is 4 egg white, i am using large egg.
beat it till it become frothy, about 1 minute
add in sugar
continue beating, about 4 minuts till it become stiff and glossy, one way to determine is when you hold the mixing bowl upside down, the meringue won’t flow down. Remember not to continue beating once it reach this stage, else the stiff structure will be broken down and it will be back to liquid(i never tried this before, that is what i heard :P)
take half of the meringue and lightly mix it into the flour-yoghurt-etc mixture.
The flour-yogurt-etc mixture is well mixed with half of the meringue
Now, mix both mixture by folding. Folding is an essential technique for cake making. Unfortunately i didn’t take any photo to show you folding action, it is essentially bringing the spatula to the bottom of the mixture by “slicing” the spatula from the side of the bowl, and then bring up the mixture from bottom to the top. Good folding technique ensure the cake turn out soft and well-risen.
well incorporated
ready to be bake, level the cake that the middle is just slightly lower than the side, as cake usually rise more in the middle.
finished baking
flip the cake over on top of another baking sheet, peel of the baking sheet
this is the only jam available in my house- thick apricot jam by St Dalfour.
Spread jam thinly on top(remember to roll this cake while it is still warm, as cake won’t roll well after cool)
roll it up, the brownish skin stick to the bottom baking sheet, so here is my naked swiss roll… haha
cross section, very yummy and soft. Highly Recommended, unlike the previous Cheese Slice Cake i made which recipe is from the same site-hsling.


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