Empress Cafe, The Curve

Posted by vivien | Kuala Lumpur and Selangor | Sunday 28 December 2008 11:16 am
24,541 Total Views

Zabaglione, heard bout this cake from Pinkpainter.
Layers of goodness, fresh cream, chocolate cake, chocolate shavings, milo powder etc etc, served with double cream and more milo powder. Worth a try, good for sharing, too much if you are taking one by yourself. RM12.
This display fridge doesn’t look too appetising, with water condensation on it. Zabalion is on the bottom right.
Other dessert they are serving, might go back to try their banana chocolate cake
41G, The Curve Mutiara Damansara,
47800, Petaling Jaya,
Telephone: 03-7710 3801


Famous Amos

Posted by vivien | Kuala Lumpur and Selangor | Sunday 28 December 2008 10:27 am
20,123 Total Views

This is my favourite chocolate chip cookie. Four choices available:
– Chocolate Chip no nut
– Chocolate Chip Pecan
– Chocolate Chip Macadamia and
– Double Chocolate Chip Pecan
My favourite is Chocolate Chip with macadamia nut selling at
100gm RM8.70
200gm RM16.90
500gm RM42.70
Website: Famous Amos Cookies


Christmas Eve dinner cook out

Posted by vivien | Recipe | Thursday 25 December 2008 12:54 am
20,010 Total Views
was invited to bf house christmas eve’s dinner. Would i have give up a chance of going there early to see what is cooking, nah… hahaha, anyway took leave tat day not because of wanting to check out the food, but had been working so much lately, and wanted a break from it.

Ingredients all chopped up (onion, tomatoes etc)
Dark sweet cherry for making cherry-tomatoes-onion chutney-like jam.
Sundried tomato, an acquired taste to get used to or discern.
Chopping up smoke salmon and chives for the cream based linguine.
Meringue for cake.
Chopped up: celery, leek, carrot, onion, garlic, sun-dried tomato and chinese sausage.
Bistro brown sauce powder – sauce for roast pork.
Sweating onion till it is translucent, take care not to brown it. Add in garlic when the onion is done.
Add in some all purpose flour to make a roux, for thickening the cream based pasta sauce. Roux is more stabilised and also cheaper than using all whipped cream for the sauce.
Add in canned chicken stock(time saving option, you can make your own stock)
Boiled potato in siever
Potatoes coated with a layer of butter
Sprinkle on chopped chinese sausage, garlic and parsley.
Wat’s up with so much onion? it is for making onion-tomato-dark cherry chutney.
sweat it out till it looks translucent
Pork in the oven
Add in tomato, canned cherry in its juice, increase the heat to boil it up. This have to be cooked down to thick jam consistency.
Brown the pork till its skin is crispy.
Dreamy looking cherry
Salmon and chiven pasta sauce.
Assembling of my birthday cake 🙂 Birthday is the day before (23rd December)
Drizzle chocolate sauce on top of meringue
Coat with some freshly whipped cream, top with cut strawberry
Put a few small slop of whipped cream, then put the second layer of meringue, repeat the step, top with fresh cherry this time instead of strawberry
Gourmet sausage wrapped in streaky bacon, brushed with honey chili sauce.
Steamed String bean with stir-fried mushroom


Sweet Potato Balls, Petaling Street

Posted by vivien | Kuala Lumpur and Selangor | Thursday 25 December 2008 12:45 am
21,246 Total Views

They sell:
sweet potato balls RM2.00/10pcs
pineapple tart RM0.60/pc
prawn/chicken floss fried pastry RM6/150gm
seaweed snack, RM12/box
endorsed by 8TV – Ho Chak
It is located near famous intersection of Petaling Street (Lo Han Guo drink and soya bean drink intersection)


Karipap making

Posted by vivien | Recipe | Sunday 21 December 2008 11:36 am
18,385 Total Views
Help out in making karipap for christmas lunch, it is kinda fun “project” for me, being one of my dream is to sell karipap, it is probably due to the piping hot delicious karipap which i always buy on monday night pasar malam (night market) during primary school days, watching Mcgyver… yeah, it is kinda of a childhood thing i guess… anyway this time we have to make 200 of them, 3 of us, one rolling out the dough, one putting in fillings and Pelita the one who kneading pattern on  them: 200 of them.

Dough portionised, really to be rolled out.

Fillings, there are 2 tray of this, filling smell really good and taste good too.

Peel off extra dough

Folding and kneading pattern on the edge

Tray of curry puff

With leftover of dough and fillings, i bake these four big karipap, taste awesome too although the skin remain paleish.


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