Food Blog Malaysia | Kuala Lumpur and Selangor kl | Dish With Vivien

Recipe: Banana Cake

vivien — Sun, 13 May 2012 14:03:38 +0000

Made 2 banana cakes from 2 different recipe today, one of them is from masak-masak (a malaysia food blog) and the other from Food52.

From the photo in both websites, i am more inclined towards Food52′s recipe will produce a better banana cake as it looks more like banana cake i usually buy from market, brownish cake with black specks all over, masak-masak’s one seems denser with chunkier banana bits and lighter in colour.

But surprisingly, the one i made from masak-masak is identical to those i bought from market, it turn out brownish as if brown sugar was used, but i used only caster sugar, but it is a tad too salty with 1 teaspoon salt added, next time will reduce to half a teaspoon salt or resort to using the less salty sea salt instead of table salt. I reduced sugar to 12og from originally 6oz(170g). I used only 4 small bananas which weight in total 125 grams instead of 8oz(226 grams) specified.

As for Food52′s recipe, I don’t know if it is the egg size or the banana size, i had 2 attempts on Food52, the first turned out too dry and bread like, i can hardly mix the flour into the liquid mixture, and into the bin it goes. The second one, well, i was careful and put in only like half the flour, but also given the egg i used is small-ish, and i used 3 small bananas instead of 3 big ones specified in the recipe, but still can’t imagine how i am to mix all those flour in, perhaps have to used the largest egg available in supermarket, and also the larger bananas, but oh well, for now, i will stick to masak-masak’s recipe.

Banana bought 2 days ago and left to ripen further

4 bananas used for masak-masak’s (about 125 grams)

egg and sugar

mess on the table after putting the cake into the oven

Finished product, looks hard and tough, but later found out it is nice

bottom of cake

yummy, just a tad salty though

Below are using Food52′s recipe:

This is second attempt on Food52′s, the first one turn out doughy and hardly able to mix the flour into liquid.

Only 1 egg used in the recipe. Above are egg, 3 banana and sugar(around 100g sugar) since i know won’t be mixing in all the flour.

Still so much left over flour (total 2 cups ie 280g flour)

doesn’t look nice

bottom of cake

too sweet for me, i will give this a miss

Restaurant Makanan Laut Telok Gong, near Klang

vivien — Sun, 13 May 2012 13:44:23 +0000

My friend bought a deal from livingsocial Everyday.com for Restaurant Telok Gong, RM38 for 4 dishes (including Coconut Prawns, fried fish, vegetables with century egg and lala meehoon). This restaurant is the first one along the road, whereas the second restaurant is the famous Coconut Flower seafood restaurant.

It is relatively fast and easy drive from Cheras using Kesas highway, all the way straight passing 3 tolls, and we pretty much reach Telok Gong in less than an hour.

Nice vegetables with century egg

Nice piping hot fish

Around 8 prawns and lots of tomyam broth to be eaten with rice

Their lala meehoon is much better than those we had in Kuala Selangor, slight ”stickyness” from meehoon and not wet. Yum~

Additional order: clams in superior broth, RM20, very fresh and nice.

Sweet sour crab, i think it was RM24 but it was waived due to some of the crabs are not fresh, the flesh texture is very soft and floury.

Overall, we only paid additional RM31 for rice, tea and the clams.

Address: Restaurant Makanan Laut Telok Gong

Telok Gong, Klang

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Yee Wen Thai Food, Menjalara Kepong

vivien — Sun, 06 May 2012 14:32:32 +0000

A very obscure restaurant signage, there is a big chinese restaurant next to it.

Yee Wen Thai restaurant opens 7 days a week

Fried Paku

Clear Tom Yam soup, RM15, not much seafood, just enough for 2 pax, very sourish with lime juice taste, i find it has a fair bit of sugar/fish sauce undertone, other than it quite appetizing.

Address: Yee Wen Thai Food

Lot 01-3813, Jalan Helang Merah
Kepong Baru Industrial Estate
52100, Kuala Lumpur

Telephone: 016-272 8223 / 016-625 2018

Business hour: 10am to 10pm

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Recipe: Chocolate Chiffon Cake (three attempts)

vivien — Mon, 30 Apr 2012 13:34:44 +0000

First Attempt:

I am following hslingkitchen‘s recipe for chocolate chiffon.

Above is egg white+caster sugar on the left… i added extra 10g of oil by accident, original recipe only requires 30g of oil

3 egg white beaten till stiff peak; chocolate + flour etc mixture on the right. Having 2 Ikea mixing bowls come in handy for such recipe

looks fluffy

inverted on a white vinegar bottle after finished baking

urgh, turns out dense, rough and not nice.

Second Attempt:

After the unsuccessful first attempt, time to follow the recipe exactly and make this a success. This time recipe taken from dailydelicious, The photo in the blog sure show a moist chiffon. This time i have more time at hand baking on a Saturday morning instead of weekday night. Remember mum said chiffon recipe with comparatively more egg white than egg yolk will yields better and softer chiffon, so i think i will stick to this recipe from daily delicious instead of the previous one.

I reduced the sugar to 145g instead of 170g specified in the recipe

6 small egg white instead of 5 large egg white

4 small egg yolk instead of 3 large egg yolk

same method as previous: one bowl for egg white, the other for chocolate + flour etc mixture

mix in one third of the egg white into chocolate mixture to lighten the batter before folding in rest of egg white.

folding in gently, but ensuring all egg white are mixed in, else the finished products will have unsightly small pockets of egg white.

all mixed

this time baking in a springform pan as mentioned in this recipe

finished product, looks nice

mistakes start here, i unmold the cake straight away after taking out from oven. Chiffon should always left to cool inverted before removing it from mold, else it will collapse and becomes dense cake instead of light chiffon

continued to remove the bottom lined baking paper

looks nice at the point, the cake is still very warm at this point

Alas the second attempt is a failure as well, this is what happens when the weight of the cake especially middle part collapse and becomes very dense, and no longer light, the side of the cake is slightly better.

Third Attempt:

The third attempt should be my last try, using same recipe as in the second attempt(from dailydelicious). This time i bought large eggs, and followed exactly the recipe’s(3 egg yolk and 5 egg white). I baked it at 175 for 35 minutes(with the later baking stage lowered to around 160C), all the time keeping an eye on the cake as i am not following the temperature/timing in the recipe, but my mum’s(170-175C for 35 minutes). After the first 2 tries, pretty convince the extra 10g of oil on first try is not the reason it turned out to be a dense cake. Success!

Below are my two must notes for a successful chiffon making.

1) (most important) Chiffon cake must be inverted immediately after taking it out from oven and must be cooled inverted(2 hours to be safe) before removing it from the mold. This is to ensure it will not collapse and become a dense cake, case in point happened on 1st and 2nd attempt.

2) Also very important, do not open the oven too long that the cake collapse even when still being baked in the oven, case in point my first and second try, both cake “shrunk”/collapsed even in the oven after i did the toothpick test. For the 3rd attempt, i didn’t do the toothpick test at all.

I find the temperature is pretty forgiving, it can range from 150 Celcius to 175 celcius. I find maintaining 175 Celcius for 35 minutes baking can burn the top of chiffon, so 175 Celcius for initial 15mins perhaps and 160 Celcius for the remaining 20 minutes could be doable, will put it to test. While some recipe specifies 150 Celcius, i couldn’t be bothered for now to have this low temperature and having to wait for it to finished baking for a longer time

Recipe: Yogurt Cake

The Red Beanbag, Solaris Dutamas

vivien — Sat, 28 Apr 2012 02:41:46 +0000

Australian inspired breakfast joint has became popular this past year, most notably is Antipodean in Bangsar (next to La Bodega) and also The Red Beanbag in Solaris Dutamas. Last i know red beanbag only open till 5:00pm daily.

We are looking for Red beanbag in Solaris Dutamas, turn out we walked opposite of where it is situated, might as well take a photo to show location of this restaurant.

Breakfast menu, served all day, till 5:00pm which is their closing time

View from Red beanbag which is situated one floor ground up.

bean bag decorations

Signature breakfast, RM19.90 nett, yummy

Address: The Red Beanbag
Lot A4-1-8, Solaris Dutamas
(opposite Publika’s open area)
Jalan Dutamas 1,
50480 Kuala Lumpur
Tel: +603-6211 5116
Busines hour: 8:30am till 5:00pm daily
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