fish Porridge + century egg (1 pax, RM7.50 only) quite a big portion, i like the flavorful century egg, some century egg can be tasteless, the porridge tasted of msg? i find it just ok.
Hor Fun, RM6.50, i find it so so
Mamak mee, RM6.50, surprisingly nice
Address: Pan Heong
No 2, Jalan Medan Batu Caves
Telephone: 03-6187 7430
Business hour: 8:00am – 3:30pm
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Their signature flavour – Fru-T-Pop, blended with various fruits, including 2 grape halve and half strawberry and slice of kiwi in it(picture below) sweet from natural fruit like watermelon, mango etc, nice!
The other side of Fru-T-pop popsicle
To the right is mango with strawberry.
Very refreshing fruits ice sticks made with fresh fruit juice with no preservative and added sugar, yummy, only RM4.90 per stick, too bad they are closed on Sundays, and open only till around 5pm on Mon-Sat. Not picture here is also my favourite flavour of orange with lime, very refreshing from the orange juice and slight sourish from lime.
Address: Fru-T-Pop
22, Jalan Sri Hartamas 8, Sri Hartamas, 50480 KL
Website: Fru-T-Pop
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Pandan Chiffon Recipe taken from My Food Trail, whereas Coconut Chiffon Recipe taken from The Kitchen 70′s. Yet to find one chiffon which i really like, both chiffon taste similar due to usage of coconut milk which tasted sweet and oily, not to my liking.
For pandan chiffon, I reduced the sugar to 50g + 110g instead of 80g + 125g.
For coconut chiffon, I baked it at 170C for 25 minutes and later covered it with alum foil on top and further baked at 150C for 15minutes. The cake have seized and shrunk after i open the oven to put the alum foil đ Just have to remember never or best not to open the oven for chiffon cake baking.
Latest compilation of important points to note for chiffon: (my previous chiffon making post)
1) Not beat egg white till stiff peaks else it will be hard to incorporate into egg yolk mixture, soft peaks is enough.
2) I think i will use recipe with cornflour next time, as i find those without corn flour will be tougher unless you are using cake flour which is in fact all purpose flour mixed with corn flour. aha. đ
3) (most important) Chiffon cake must be inverted immediately after taking it out from oven and must be cooled inverted(2 hours to be safe)  before removing it from the mold. This is to ensure it will not collapse and become a dense cake, case in point happened on 1st and 2nd attempt.
4) Also very important, do not open the oven too long that the cake collapse even when still being baked in the oven, case in point my first and second try, both cake âshrunkâ/collapsed even in the oven after i did the toothpick test. For the 3rd attempt, i didnât do the toothpick test at all.
Coconut chiffon pic
Coconut chiffon pic 2
Coconut chiffon pic 3, dense texture
Pandan chiffon, also usage of coconut milk blended with pandan and seived
slight greenish tint
much better than coconut one texture wise although i find it is still a bit rough, and egg white pockets visible as seen in above due to beaten till hard peak.
Lunch with bf’s family, we ordered Set A & Set B with other ala carte dishes.
Iced Abalone
Jelly Fish in XO Sauce
Bittergourd in ice to be dipped into honey syrup, slightly bitter taste
cockles with loads of garlic(~RM9.90), yummy!
Bamboo Herbal prawn, very fresh and very delicious soup base
Loh Mee, very nice with loads of ingredients like clam, prawns etc
Yam dish
Deep fried pig trotter in salt and pepper, similar to German pork knuckle, crispy outside and soft inside
sweet and sour pork with lychee, just ok
Heng Hwa noodle, very nice as well, their noodle dishes are superb
doubled boiled papaya with snow fungus (Hashima)
Overall, i find their food are very nice and reasonably priced.
Address: Pu Tien
G213 A, Ground Floor, Promenade,
1 Utama Shopping Centre (Old Wing)
Bandar Utama, 47800 Petaling Jaya
Telephone: 03-7722 1539
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seafood restaurant in Kuala Selangor
A restaurant very near to Kuala Selangor main town area
my favourite boiled cockles, remembered it was just mediocre, not very fresh
tom yam in coconut, just ok
stir fried cockles
fish in sourish soup
clams meehoon, just ok
assam fish
fried squid
eels not deboned well enough
kam heong crab
remembered it as salted egg crab, but very weird cooking style with onion in it.
Overall, i find it mediocre and don’t really like it, there is one restaurant further away from main town area called Kuan Hwa which i find is better.
Address: Kedai Makanan Laut Sungai Yu
439A, Jalan Sungai Yu Pasir Penambang, 45000 Kuala Selangor, Selangor
Telephone: 03-3289 5357 or 012-355 5234 or 012-3399 635
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