Kon Lor Mee, Tangkak, Johor (30km south of Melaka)

Posted by vivien | Others | Sunday 26 October 2008 1:23 pm
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Tangkak is a small town you have to pass thru if you are going Gunung Ledang. Remember how i rant here, that i have lost the photos, today i plug the SD memory card to my own notebook, there appear a folder called “photos” beside the usual “DCIM”-> “Pentax” folder, i don’t know how it got there, but i am happy 😛
We had Kon Lor Mee in Tangkak, it is at Lok Pin Hotel, not sure whether it serves as a hotel, but it is pretty run down, there is a RHB bank just few doors away.
Stall
Small RM3
Medium RM5
Big RM6
This is the noodle, look like Pan mee, but it is very springy, nice~! RM4 (neither small,medium or big, see the price list above -_-“)
Opening Hour: 7am – 3pm

 

Onn Kee Roast Duck, Kepong Bahru

Posted by vivien | Kuala Lumpur and Selangor | Sunday 26 October 2008 1:13 pm
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Mum bought this roast duck from stall nearby KTZ dessert stall for dinner, half a duck cost RM17, and the small pack of innards cost RM4. Quite fond of dark meat, like duck and turkey(though haven’t had it since celebrating thanksgiving oversea)

Address:
Lot 209, Jalan Kepong Bahru,
52100 Kepong Baru.
Telephone:
03- 6258 5227
019- 311 6616
012- 2098 516

 

Sencha from Teramachi-dori Nijo, Japan

Posted by vivien | Product | Sunday 26 October 2008 12:52 pm
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11,810 Total Views

My colleague brought back this tea from his Japan trip. This can cost bout RM60. According to him, there is generally 4 grades of tea/green tea? And this sencha is one of the sub-grade in the 3rd grade, 1st grade being the best in quality. Apparently, Teramachi-dori Nijo is among one of the famous tea shops there, just like Purple Cane is to Malaysia.
Direction for taking this tea. For first steeping, it takes about 1 minutes, we steep it a minute too long that time, and it taste bitter, never knew they is such details step on tea making… anyway, not my cuppa tea to learn these technique 😉

 

Restoran Steamboat King, Jalan Ipoh

Posted by vivien | Kuala Lumpur and Selangor | Saturday 25 October 2008 6:34 am
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13,733 Total Views

Store front: according to banner, there is 50% discount on Mon-Fri(11:00pm – 1:30am). This restaurant is just few shops away from the 2 famous dim sum shop in Jalan Ipoh, and there is a King’s bakery just next door.
This is my favourite steamboat place, close second is Queen’s Park(Cheras) steamboat, mainly i find their soup is nice, not much MSG detected. They also have newspaper cutting where it is said they boiled their soup for long time, and no MSG added.
 

Menu
 

Suggestions on way to mix the condiments.
 

Type of soup base, porridge base.
Soup/porridge base is RM13.30 per person
 

Here is 2 person’s portion. shown here fu chok is replaced with 3 pieces of fisballs. They fishball is different from others with its big flat balls, instead of rounded, taste good too.
 

As usual, set also comes with noodles. Minimum order is 2 sets.
Opening hour: 5:00pm – 1:30am
Address: Steambot King
No.485, Jalan Ipoh,
3rd Mile, 51200 Kuala Lumpur.
Telephone: 03- 4048 1392

 

Six Minutes Chocolate Cake

Posted by vivien | Recipe | Thursday 23 October 2008 9:50 am
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Am for a sucker for such recipe, quirky names or unique ways of cooking/baking… So what this so called “Six Minutes Chocolate Cake”? I got it from Chow Times, said to be prepared in six minutes, not inclusive of baking time of course.
Ingredients used: Fine Grain sugar(must be fine grain, else you won’t be able to sieve it thru), vanilla, soda bicarbonate(although recipe specified baking soda, i have none specified as such, only have baking powder and soda bicarbonate, chose to use soda bicarbonate…)Van Houten cocoa powder and white vinegar
There is just this lazy sunday where i am browsing online, wanting to make something, something simple, and end up choosing this, wavering on whether to go ahead making it cos i don’t have sugar and white vinegar, turn up mum store the sugar in freezer, and white vinegar is actually used for chinese cooking sometimes.
Sieving all the dried ingredients: flour, sugar, soda bicarbonate… siever too small, i give up.
Don’t have a weighing scale, so this is what i used to measure all the ingredients, one big spoon (1TBSP is 15ml, about 15g), actually 1 TBSP of flour(dried ingredient) and 1 TBSP of oil(liquid) has not the same weight… anyway, i baked this recipe without rigid measurement. As i am going to make cup cake and not cake, thus halving the amount for each ingredients except cocoa powder, this is going to be super chocolatey… 😉
The liquid: oil, vanilla…
Put it into oven, still looking flat
Done, doesn’t it look so pretty.
Take it out for cooling, look so pretty aint it? But it doesn’t taste awesome. Mixed reviews: some say ok, some say sweet (though i already put less sugar than specified in recipe), some say dry(though i think it is moist, just that it is sticky, kinda stick to your teeth kind of cup cake, maybe cos i didn’t halve the cocoa powder)
If you interested, can go Chow Time for recipe, it takes only 10 minutes baking time for the kind of cup cake size which i making this time.
I got this cupcake mould few months back in Tesco for about RM15-20, finally put it to use. This is a shallow cup cake mould, not deep dish type.

 

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