Overall, their salmon is really good, even the normal salmon is good, salmon belly is just a tad better. But both are really yummy. The truffle mash potatoes is quite good as well.

You can park in One Mont Kiara mall, and walk to Fat Fish, save on the parking fee as the Shoplex Mont’ Kiara parking fee is slightly more expensive.

Must must make reservation else you risk being turned away just like i did previously.

Address: The Fat Fish

15-0-5 Shoplex Mont’ Kiara, Mont Kiara, 50480 Kuala Lumpur, Malaysia

Phone: +60 13-261 3777

So this blog is 8 years old!!! So average unique visitor per day now is 112 users, pretty bad stats… oh well.

So taking opportunity of this anniversary day, i am gonna do some food ramblings. So this past year 2015 is a year i sorta done something i have always wanted to do, to dab my hand into F&B industry and hopeful of finding something that i will eventually enjoy to do… for the rest of my life… maybe… read on…

For the first 3 months, i was working as a pastry helper, and for the rest of about 9 months was working as a baker in another establishment. The whole year was nothing sort of drama, was joking with my colleague that it will make a good drama series… drama in the kitchen… 😀

Above is my first creation. chocolate cake and lemon tart (to be piped with whipped cream stabilize with gelatin)

So the choc cake made it to top right corner, lemon tart to bottom right, the rest was not made by me. I was tasked with creating 3 – 5 types of dessert (can remember exactly how many) in 3 hours time… Failed miserably…

I baked the gingerbread cookie, and my baker cut, glued and decorated this gingerbread house

Every Monday, i “TRIED” to make 3-5 dessert before lunch time. STRESSED~ Weekend already have to plan what to make on Monday. So i made cheesecake on the left, 3 types of tart (egg tart/lemon tart/cheese tart) and 2 type of jelly. Does that count 6 types? 🙂

Baking cookies for in house usage. When you order coffee, you get free cookie. So i made choc chip cookie, so good until my colleague that time want to buy it… I don’t think it is that great la.

“Pressure Test”: The manager who like to eat apple crumble gave me a ad-hoc task, to make some type of crumble.

mango and apple crumble it is… So so la, don’t think it looks nice, prob taste average.

So have to make load of pancake every other few days, because they sell pancake fast! 🙂 These a pre-made and steam on-order… nice cast iron pancake pan

Another week, another headache thinking of what to make… tis is a sad dessert display, coffee jelly, choc cupcake, and i not sure i made that mango pudding…

A new week. I made carrot cake, peanut butter tart, and i think i made that chocolate thing as well. Blek!

Creaming butter and sugar for buter cake, i think…

I made all these sponge (butter cake). The baker is in charge of assembling the cake

So i made cheesecake again, in cup cake form, made that chocolate pudding and i prob made that choc cupcake as well. Sad display~

Coffee jelly again~

Red bean bun in the oven

One of the chef loves it… red bean bun

peanut butter cupcake (playing with dual-color frosting)…

cheesecake galore… ya…

apple crumble for an event

My farewell cake after 3 months stint in this place

So this is my first task in the new place, to bake a sweet cornmeal cake, not nice, so it didn’t make the cut

playing with wholemeal bun

looks not bad eh

Looks like a slab of sad flat dough right? This is a ciabatta recipe

it turn out quite alright, not as flat as before it went into the oven

nice~ nice~

I think the recipe is called Vermont bread, it is quite sweet from the brown sugar/honey

I made it into loaf form as well

don’t like it because it is quite sweet

baking tart

tart shell

lemon meringue tart, didn’t made the cut…

playing with meringue for valentine’s day

haha, failed

boss bought some lamington for us.

my turn to make lamington for the restaurant

taste ok only

some spiced apple bundt cake…

underbaked cake… urghh

playing with making ciabatta again

it is really nice actually. Should make this again when i have time~~~!!!

oh sugar!

playing with making pau

steam pau

baked pau

steamed one was better, really good actually the steamed one.

this espresso cheesecake is yum~

messy messy lamington

playing again… meringue

this quiche is good, yum yum yum~

I made all these, so tiring to make the shell

looks pretty, apple tart

failed attempt and success attempt to make dairy free caramel, using soy milk (left and right)

this coffee glazed cookie is quite good!!!

lemon meringue, failed

boss bought me a waffle machine to play

waffle recipe testing time (this is pumpkin waffle)

this choc cake is really quite good!!!

playing with vege tart, looks pretty…

cauliflower pizza shell is yum~~~, but a pain to make

pop corn!

apple cake, don’t really like it

a mocha cake

yum! pizza with cauliflower base

coconut macaroon, ok only lah

this is yum, cauliflower savoury bake

looks nice

this choc cake is quite good as well

er

chocolate meringue cake with secret centre (raspberry filling). very nice but a pain to make!

homemade chocolate mint cookie!

nah… quite nice, mint is always nice

chickpea meringue cookie

granola, perhaps my first time having it

basque cake from France region, nice on the first day, yucky on 2nd day when the inner pastry cream mixed with the butter cake into gluey mess

one of the many times testing how not to have crack on cake

cutting round and rounds

Myanmar salad is da best! sourish, appetising and sooo niceee

in da making…

quiche again, so yum~

nasi lemak sushi sound wrong, but it is really goood

dehydrating beetroot and strawberry for flavoring for my macarons.

macaron success!

choc muffin

This savoury muffin is really good!!!

apple tart making

so so la

blueberry buckle cake is so nice!

spanakopita, spinach pie!

banana cookie

my favourite food in the restaurant where i work, pesto spaghetti, made using lots of basil and nuts, fresh made in the house!

lemon poppy muffin is nice!

My farewell pana cotta made by my co-working, so yum! minty with blueberry sauce.

So that concludes my 1 year adventure in the F&B industry, playing with food mostly, glad to have the experience.

Their breakfast is hearty, big portion, nice, buttery and very filling, go try! The bacon is of porcine

I had their mango lassi which is quite nice, not too sweet.

Thereafter dessert in Inside Scoop nearby, i guess i will not go back again, though their waffle is very light and nice, i find their ice cream is just a tad too sweet.

my scribbles of pandan & orange chiffon,  8 and 9-inch recipes… if you can understand

pandan chiffon, feels slightly too oily, oil left on hand after eating it.

This orange chiffon however is a winner, it is a great recipe, adapted from KitchenTigress.

I have proportionate her recipe which is for 8-inch mold to fit my 9-inch mould, i multiply all ingredients by 1.2 times, and also reduced the oil slightly, as the pandan chiffon i made using her recipe turn out a bit oily, which i am not quite sure why (whether the fresh santan i used is too thick, ie too much coconut oil, or because i did not beat the egg-yolk/santan/corn oil mixture till mayonaise-stage), so i am just going to reduce the oil very slightly for this orange chiffon. I also reduced the sugar slightly, and the chiffon turn out fine.

9-inch orange chiffon recipe:

Egg yolk mixture:

72g egg yolk (around 4 yolk)

50g sugar (i have reduced sugar slightly and the chiffon turn out fine, original recipe is 60g, i think 50g is the lowest amount you can go, because i tried 45g at one time, and the chiffon is just a bit sourish from the orange, so i think 50g is the amount to go)

78g orange juice (freshly squeezed)

90g canola oil (don’t use palm oil which has a kinda smell, original is 96g)

18g orange zest (from 1.5 orange)

Sift together:

120g low protein flour

0.9 teaspoon baking powder

1/3 teaspoon salt

Egg white mixture:

216g egg white (from around 6 eggs)

small pinch of cream of tartar (less than 0.6 teaspoon)

60g sugar

Direction:

– Preheat oven to 180 Celcius

– Whisk egg yolk and sugar till thick, add orange juice slowly while whisking

– Add canola oil slowly while whisking, make sure to whisk till mayonaise-thick texture

– Mix flour mixture in 3 additions

– Beat egg white with cream of tartar till slightly foamy. In LOW speed(so that air bubble will be fine and small), add sugar in 3 additions, and beat till the egg white won’t slide from the bowl when overturned.

– Fill mould, bang 3 times/use and cake tester to remove air bubble, then level top.

– Bake 15 minutes uncovered

– Cover with foil loosely and bake another 20 minutes

– Lastly, bake about 7 minutes(maximum 10 minutes) uncovered

– Flip over and cool the cake

This is a great recipe, do give it a try. Another 2 chiffon recipes below i tried making are also superb as well:

Banana Chiffon

Cream Cheese Chiffon

Recipe for Cream cheese chiffon, adapted from Cooking Pleasure

Egg Yolk Mixture (melt over hot water pan and stir to mix well. Set aside):
100 g cream cheese
40 g butter

Flour mixture (sift):
130 g cake flour
4 tbsp castor sugar
1/2 tsp salt
8 large egg yolks
100 ml milk
Place all the flour mixture in the mixing bowl. Make a well in the centre. Pour in all the liquid ingredients [egg yolks, melted cheese and milk]. Beat together until well combined and mixture is smooth. Set aside.
Egg White:
8 large egg white
small pinch of cream of tartar (less than 1/2 tsp)
6 tbsp caster sugar

– Whisk egg white + cream of tartar till frothy. Add in caster sugar gradually. Continue beating all the time until egg white mixture do not slide.
– Fold in egg white mixture in 3 additions.
– Pour into 9″ chiffon pan and bake in preheated oven at 180C for 15 minutes. Cover and bake 20 more minutes. Last 5 minutes bake it uncovered
– invert pan to cool cake

Birthday day trip to Sekinchan <3

first meal in Sekinchan, ie lunch in Hai Kang

Kedondong juice

Shark porridge, yummy with shark meat and fish ball

Visited a yong tau foo shop, didn’t know the filled YTF has to be put under the sun, i was wondering wouldn’t it spoiled under the heat ?!

See, all the filled, uncooked YTF

More YTF

Second meal, lunch no.2 🙂

seating area next to sea

our mantis prawn

taste ok

price of fresh oyster

quite good actually, really yummy and briny

bouncy locally produced fish ball, yum, too much for us though

star of the day, huge, fresh, sweet tasting steam prawn, i saw the prawn are brought out from freezer, then steam. Though frozen, this is really good! RM80/kg, above 400g for RM32

Where they keep the fresh oyster

Money well spent! 😛 The fresh prawn is really nice, missing it…

This is a quite off-the-beaten track restaurant called No 15 Redang. Some blog mention that need to make reservation well-in advance, and they seem to serve only dinner i think, not sure. We were there after noon, and was the first customer…

Call them to enquire: 019-644 7494

a fish/prawn cracker factory located in a corner lot house nearby, but it was closed that day

dessert

durian cendol with saltish yam, Yum~

Cendol Durian Borhan in Kuala selangor