Glass noodle and pancake

Ssikkek have few branches in Singapore, and they have only one branch out of malaysia which is in Kepong.

seaweed soup

appetizer (marinated kimchi, cucumber, radish) which we hardly touch

mushroom which is refilled so ‘slowly’ and the picture above show about the maximum amount refilled each time

prawn is not so fresh

We mostly target the expensive beef meat with rib (galbi?) which is really tasty

seasoning (sesame oil etc)

Pork bacon.

21, Jalan Rimbunan Raya 1,
Laman Rimbunan Kepong,
52100 Kuala Lumpur.
Contact: 03-6242 1572

Facebook: Ssikkek Malaysia

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J.cheerios

Kairyuzai N Samm

Is Me, Roanne

Micky

Joli

went to try Chinoz on the Park kl restaurant week deal with mum some time back. RM38 for set lunch (fixed menu)

Salt beef salad with citrusy dressing

Pan roasted seabass, very big portion

vanilla panna cotta

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Wallace

Chloe’s Gorgeous Life

Recipe adapted from Baking Project

Pear preparation: (prepared 3 pears, end up needing only 2) below is amended to amount for 2 pears

2 pears

17 g sugar

1 big spoonful of rum

some lemon juice to prevent discoloration

peel the pears

macerate the pear in sugar, rum and lemon in a pot on low heat, to remove the extra juice from pear, so that the pear would not give out too much liquid when bake on cake

Slice it three quarter way through for decorative purpose.

Prepare to bake cake

cake batter

gently plop the pear on cake without pushing it into batter

When bake, the cake batter will rise and slightly cover the pears

side view

soft texture, i find it best serve same day, the pear might give out some liquid on next day, normal for such fruit like pear or apple

5 years old on 13 September 2013, visitor are dwindling to record low now. It is averaging around 110 unique visitors daily :(, it was around 400 visitor when it was 3 year old.

And now it is PR2 instead of PR3, a bulk of visitors are from google, and this PR downgrading is significant cause of low visitor.

Very easy, 1 packet of gui ling gao (RM20) from Eu Yan Sang contains 5 X 50g of powder

Recipe:

250 ml cold water mixed with 1 pack of 50g gui ling gao powder

Boil 1.7 litre of water with 150g sugar (original recipe specify only 1 litre of water, increased the water since i prefer soft jelly, and previous time i followed their water amount turns out quite hard)

Mix the cold mixture into boiling water, boil for 1 minute of so

Sieve into individual container/bowl

For 50g of powder, i made 7 portion as above (ie RM4 powder to 7 portion!)

In summary, 50g powder + around 1.95 litre water