RSMY restaurant, famous among the Malays for their extra cheesy naan, available from 6pm onwards (although the restaurant open around 4pm onwards with briyani etc available), be sure to arrive slightly before 6pm to book a seat and it quickly fill up once 6pm approach

walking distance from Maju junction, parking can be hassle here, you might need to pay RM5 per entry parking just at the end of the road

menu

look at the big glob of mozzarella cheese waiting to be wrapped into naan dough

dhaal

The famous cheese naan, RM6; Dhall, RM4

It is extremely rich with cheese, by the end of one piece of these, you will feel really really full.

Side order of chickpea, just ok, RM4

Overall, it is like try once kinda eatery, it can get really filling with all the cheese, to the point of being uncomforable full, worth to try once though

Address: RSMY House of Real Briyani (Restaurant Selera MY)
11 & 13, Jalan Medan Tuanku,
Kuala Lumpur, 50300, WP Kuala Lumpur.

Post by other blogger:

Simple Life As Me

janeschwan.com

Recipe taken from The Kitchn

Dry mixture:
113g whole wheat flour (I used Atta flour available widely for making Indian chapatti as it is actually much cheaper than american whole wheat flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger powder

Wet mixture (to be poured into dry mixture making a well in the middle)
140g yogurt
50g brown sugar (original recipe is 60g honey)
1/2 egg
25 oil
1/4 tsp vanilla

Dry and wet mixture

individual muffins

Bake in 190 Celcius for 15-18 minutes

Very moist and tender interior! Yum

RM17.80 per set (with normal clear soup)

or opt for their famous pork bone soup base for RM19.90 extra

2 person’s portion

Overall, i find their soup is salty and perhaps laden with MSG, Hoho steamboat is better

Address: Coco Steamboat (They have branches in Cheras and Taman Puchong Jaya)

No.2, Lorong Jurga, Off Batu 3, Jalan Kelang Lama, 58100 Kuala Lumpur
Hour: Opens daily from 6:00pm – 11:00pm (alternate Monday off)

Post by other blogger:

KampungBoyCityGal

Saimatkong (Puchong Jaya branch)

luanluanchi

eatisdaisai

I have fond memories of awesome mint brownie made by my housemate Kim during university days which i can’t help having pieces and pieces of. And finally now i tried making it.

Ingredients: Recipe from Serious Eats’ Alpine Mint Brownie

For The Brownies
90g cups all purpose flour
1/2 teaspoon salt
1 tablespoons dark unsweetened cocoa powder
156g dark chocolate
coarsely chopped 115g unsalted butter, cut into 1-inch pieces
100g granulated sugar
30g firmly packed light brown sugar
2.5 large eggs, at room temperature
1 teaspoons pure vanilla extract

For The Mint Filling
100g confectioner’s sugar
40g unsalted butter
1 tablespoons milk
1/2 teaspoons mint extract

For The Ganache Glaze
85g ounces chocolate chips or chopped chocolate
40g ounces butter change from heavy cream to milk
some recipe say 1/2 teaspoon mint

Made one third of the original mint filling Decreased the sugar from 150g caster + 50g brown to 100g caster and 30 brown

Recipe i used

Ingredients

Melt butter and chocolate over boiling butter

Smooth chocolate, then add sugar, egg, vanilla, flour to make the brownie batter

brownie batter

done

to make the frosting, i used Fox’s mint sweet as the mint flavoring is kinda expensive and not going to use it often. Icing sugar, unsalted butter, a few Fox mint melted in microwave with some water The mint frosting turn out barely minty 🙁

beat all together

spread the mint filling all over

chocolate ganache recipe

double boil melting

pour chocolate ganache over the mint brownie Barely memorable, perhaps a strong mint flavoring will bring out this dessert more

Recipe from Cook.Bake.Love

Tips 1: Only 80% full for fillings, else it WILL oveflow
Tips 2: Make the pastry edge higher than the mould for easier removal

This is a disaster that all the egg mixture overflowed and cause the dough to be either caramelised and burn or soft dough from the overflowed egg. Not in picture is me removing the tart which sticks to the mould, and put in for further baking in the oven with only lower heat to crisp up the soft dough

Second attempt is a failed one too, i thought i already filled it  till only 8o% only, but i guess maybe i did stretch the dough when putting the skin on the mould and it overflow again when baked, so NEXT TIME i might just bake the shell first, so that i won’t overfill the tart again ie below

– Prebake shell for 3 minutes (250C)
– Bake for another 10 mins with filling

Ingredients

Dough

all rolled into mold

urgh, the skin start shrinking the the filling starts overflowing :S

Looks ok here, but if you look carefully, the egg fillings are overflowed for 90% of the tarts

See?