Pu Tien, One Utama Shopping Mall

Posted by vivien | Kuala Lumpur and Selangor | Sunday 26 August 2012 9:08 pm
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3,231 Total Views

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Lunch with bf’s family, we ordered Set A & Set B with other ala carte dishes.

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Iced Abalone

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Jelly Fish in XO Sauce

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Bittergourd in ice to be dipped into honey syrup, slightly bitter taste

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cockles with loads of garlic(~RM9.90), yummy!

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Bamboo Herbal prawn, very fresh and very delicious soup base

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Loh Mee, very nice with loads of ingredients like clam, prawns etc

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Yam dish

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Deep fried pig trotter in salt and pepper, similar to German pork knuckle, crispy outside and soft inside

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sweet and sour pork with lychee, just ok

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Heng Hwa noodle, very nice as well, their noodle dishes are superb

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doubled boiled papaya with snow fungus (Hashima)

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Overall, i find their food are very nice and reasonably priced.
Address: Pu Tien

G213 A, Ground Floor, Promenade,

1 Utama Shopping Centre (Old Wing)

Bandar Utama, 47800 Petaling Jaya

Telephone: 03-7722 1539

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Kuala Sungai restaurant, Kuala Selangor

Posted by vivien | Kuala Lumpur and Selangor | Sunday 26 August 2012 8:51 pm
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4,269 Total Views

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seafood restaurant in Kuala Selangor

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A restaurant very near to Kuala Selangor main town area

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my favourite boiled cockles, remembered it was just mediocre, not very fresh

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tom yam in coconut, just ok

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stir fried cockles

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fish in sourish soup

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clams meehoon, just ok

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assam fish

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fried squid

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eels not deboned well enough

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kam heong crab

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remembered it as salted egg crab, but very weird cooking style with onion in it.

Overall, i find it mediocre and don’t really like it, there is one restaurant further away from main town area called Kuan Hwa which i find is better.

Address: Kedai Makanan Laut Sungai Yu

439A, Jalan Sungai Yu Pasir Penambang, 45000 Kuala Selangor, Selangor

Telephone: 03-3289 5357 or 012-355 5234 or 012-3399 635

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Recipe: Curry Potato Pau

Posted by vivien | Recipe | Tuesday 21 August 2012 11:24 am
2,977 Total Views

Recipe taken from hslingkitchen.

Potato filling:

550g potato
200g shallot
3 Lemon grass smashed
5 pieces of dried chilli
2tbsp meat curry
3sprigs curry leave
Salt sugar

The curried potato above is really good, slightly spicy.

The pau’s texture is good even when cooled, i think mostly due to this method of having a starter dough (part of flour, water, yeast fermented slowly in room temperature for 6 hours and more)

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pau starter dough left to ferment overnight, bubbles formed inside the soft dough batter

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mix starter dough and all other ingredients together

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dough form

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left to rise to double in size

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potato, curry powder, curry leave, serai, dried chilli, shallot etc

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yummy curried potato

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before going into steamer

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steamed for 15 minutes

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smooth surface

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fluffly pau skin with soft yummy filling


 

Recipe: Steamed Vegetable Dumpling (Chai Koay)

Posted by vivien | Recipe | Tuesday 21 August 2012 11:09 am
3,049 Total Views

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attempt in making a chinese steamed dumpling(Chai Koay) which i like (recipe taken from hsling’s kitchen).

I find the finished product tasted and smell very floury, it is a must to drizzle with garlic/shallot oil to make this a appetising snack, now i know why this dumplings always looks so oily outside when sold by others.

will not make this again as it is very labour intensive, rolling the dough, cutting out circles, trying to pinch the dough close etc.

For the filling, i used 1 jicama(sengkuang), 1 small carrot, 1 firm tofu, around 10g dried shrimp, around 10 pieves of mushroom, some coriander, 3 Tablespoon soy sauce, pepper ,1 teaspoon sugar and 1 teaspoon salt. Cilantro overpowers the whole filling, will leave it out if ever make it again.

Tang mein flour(wheat starch) and tapioca flour was used, and rolling dough to medium thickness and using small rice bowl to cut to rounds. Before putting filling into each round, the pastry round is further roll to bigger rounds.

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Cooked filling, it actually taste quite nice at this point, before adding in the cilantro

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added in some cilantro which is very overpowering, will leave it out if i make it again

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the dough made using 2 types of flour (tang mein flour ie wheat starch and tapico flour), looks florescently white.

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very difficult and time consuming to roll out individual rounds, tried to stuff lots of filling ended up not able to seal the dough properly, above some ugly looking dumplings

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ugly ones steamed

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slightly more decent looking dumpling

The dumpling must be coated or drizzeled with garlic/shallot oil as the flour smell from dough is quite strong and un-appetising


 

Recipe: Oatmeal Cookie

Posted by vivien | Recipe | Wednesday 15 August 2012 8:52 pm
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3,364 Total Views

Recipe taken from King Arthur flour website, third oatmeal cookie attempt. Previous oatmeal cookie made here and here, can’t really tell which of the 3 is the best, but the one i made in June-12 is my least favourite.

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Recipe, mixture of oil+butter instead of all butter for a lighter cookie

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ingredients

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smooth cookie mixture

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tablespoonfuls

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nice thin cookie, it looks crispy, but it is not, more of a soft cookie, should have bake it further for crispy cookie

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around 15 cookies made


 

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