We took MEX highway passing through Putrajaya, Dengkil, Banting to reach Tanjong Sepat, just like previous visit to tanjung sepat on May 2011.

Above is BMX bike field in Putrajaya Extreme Park

Breakfast in YiKee restaurant, above is fish paste in salted vege soup.

Mixed meat and seafood(prawn + fish slices) in bak kut teh soup. A satisfying breakfast. yummy!

Visited Joo Fa Trading which produce coffee  from locally grown coffee bean.

coffee beans

Lim, the boss of this place dressed in blue looking on while photographer friend prep the place for taking the perfect picture.

Stand-in model dressed in orange, while the boss waited on the side for the perfect shot.

Map to Joo Fa Trading

As informed by the boss of Joo Fa, we went to a coffee shop nearby which uses their coffee beans, tasted smooth and very nice.

Next stop is famous lover’s bridge, next to it is a small passionfruit plantation, we bought ice blended passion fruit drink.

very yummy

Fishing boat docked by lover’s bridge

kids playing in the sea trying to catch fish without success

Went to Yek Loong which turns out to be a small fish ball producing shop, nothing much here

Ocen seafood restaurant tofu soup, very tasty

Oyster omelete is very delicious, crispy omelette with delicious oyster

Clam in superior soup

Ingredients: cubed butter, eggs, flour, sugar, milk mixed with lemon juice etc. Recipe is from Kimberlycun’s – NARCISSISM IS NECESSARY.

Milk curdled after lemon juice is mixed in, the brownish stuff is vanilla.

flour

butter all cut into the flour using  a pastry cutter.

looks crumbly and dry, perhaps i should use a bigger egg or more liquid?

brush with egg wash on top

220C for 10mins and done

closed up of the scones, mine doesn’t look as good as those of kimberlycun’s

Scone is one of my to-make pastry, mostly i remembered when i was really young, i was served a scone which is really nice, piping hot and smells of hot milk/butter and is light and not heavy, it was really good served warm on its own without any jam or butter.

And now that I bought a pastry cutter from Ace hardware for about RM25 wishing to make one flaky yummy scone, and this pastry cutter have been sitting there for months and not put to use. Kimberlycun’s – NARCISSISM IS NECESSARY site do show a decent scone which doesn’t requires heavy cream or buttermilk which lots of other scone recipe requires, and seems to contain less butter and sugar as well, ok time to make scone.

Things i will take note for the next scone recipe

1) the pastry will look quite crumbly due to fact that i am worry that i might overworked it, but i think i need to press it together more next time. I think i might have under mix the dough after all as some part of it feels very crumbly and dry whereas some part feels more moist.

2) will use a more defined cutter next time to get better and neater rounds.

3) will cool the milk+lemon+vanilla in fridge for a while so as to not mix warm milk into the pastry, i am guessing this will produce better scone? 😛

4) make higher scone with smaller diameter, i think they will look nice taller. I actually made this recipe on 2 separate days, and for the second recipe, i remembered of making thicker/higher scone only after i rolled out the pastry… gah… next time

Second attempt:

I used 2.5 teaspoon of baking powder(following the “golden” proportion talked about in Food52 of baking powder vs flour ie 1 teaspoon for 1 cup flour ie 140g flour) instead of the original specified 2 teaspoon.

For now, i will resorting to thinking that scone can only be really good when served warm and/or with jam+cream+butter.

This scone has slight milk/butter aroma, not bad, just not spectacular.

Bought a Everyday living social deal for Tarbush, RM65 for 2 pax, a satisfying meal, it is so much cheaper considering i was there almost 4 years ago and we paid more than that for 2 pax. It includes below:

1 Appetizer (choose from : Tarbush Hommus<chickpea>, Baba Ghanoush<eggplant mixed with tomato etc>, Mutabal<eggplant mixed with white bean etc> & Labne<cottage cheese>)

1 Main course (choose from Maklouba (Lamb/Chicken)<eggplant spiced rice with meat>, Bamyeh with White Rice<okra lady’s finger stew>, Kofteh Stew with White Rice (daud basha)<meatball stew with rice> & Biryani (Lamb/Chicken))

1 Grills (choose from Spicy Shish Tawook<grilled chicken cube>, Shish Kabab<grilled lamb mince> & Grilled Spring Chicken)

1 Dessert(choose from Mahalabia<milky cream dessert with sprinkles of pistachio>, Cream Caramel & Fruit Platter)

2 Soft Drink (choose from 7up, Miranda Orange & Pepsi)

Free pickles for nibbling(that’s is raw chilli padi which is very spicy), nonpitted black olives, cucumber and some pickles

Tarbush hummos which is very fragrant with sesame, a tad salty but very nice.

Complementary bread, it would be better if the bread is warmed.

Lamb Maklouba(rice is cooked with eggplant/tomato) with yoghurt on the side, lamb is warm and flavorful, rice is very big portion, i think i would have preferred briyani rice as this rice taste of cumin/fennel, quick a distinct spice scented rice.

Lamb kebab, moist and piping hot from the grill, taste good

Fruit platter

appetizer menu

main course/rice menu

grills menu

dessert menu

part of the drink menu

Overall, i find this is a good deal from living social as the portion served is normal portion and not sized down, a filling and satisfying meal.

Website: Tarbush

Post by other blogger:

My previous visit to Tarbush on October 2008

The Yum List

Memories Experiences Thoughts Hopes Dreams

malynn’s life (in Malay)

It’s About Food!

Same as yogurt cake, i didn’t have high hope for this recipe due to this cookie/biscuit only requires 4 ingredients: caster sugar, sea salt, almond nibs and egg white, but it turn out fabulous and is one recipe to keep. Recipe from The Perfect Pantry.

I used 200g almonds and 120g sugar and 2 egg white (as opposed to original recipe using 280gram almond , 325 sugar and 3 egg white) i find my cookie turn out sweet enough, in fact will try to slightly reduce the sugar next time.

The almond are bought from Pastry Pro, RM8.30 for 250g but yesterday i went it was only RM6.40 for 250g.

This recipe called for blanched almond, so just boil water, and soak the almonds in it for 1 or 2 minutes, not too long as we need to dry the almond before making it into almond nibs.

After soaking in hot water, pour away the water, and can easily removed the almond skin.

Above are all almond skin on the left, and blanched almond on the right.

Leave it to dry over a colander over night in airy area. After it is completely dry, processed it in a food processor, or if you like me who doesn’t have it, can use those small curry spice electric grinder as well, just do it in batches.

Above is sugar + almonds nib and sea salt all mixed

2 eggs beaten till soft peak on the right

almond mixture folded into the egg white, although i did it very gently, the egg white looks much flatten isn’t it? Sure hope this is how it is supposed to be.

tablespoonsfuls

baked

It doesn’t feels like it is flourless at all, but this cookie is indeed flourless and very fragrant and yummy

closed up.

Go try it!

Made 2 banana cakes from 2 different recipe today, one of them is from masak-masak (a malaysia food blog) and the other from Food52.

From the photo in both websites, i am more inclined towards Food52’s recipe will produce a better banana cake as it looks more like banana cake i usually buy from market, brownish cake with black specks all over, masak-masak’s one seems denser with chunkier banana bits and lighter in colour.

But surprisingly, the one i made from masak-masak is identical to those i bought from market, it turn out brownish as if brown sugar was used, but i used only caster sugar, but it is a tad too salty with 1 teaspoon salt added, next time will reduce to half a teaspoon salt or resort to using the less salty sea salt instead of table salt. I reduced sugar to 12og from originally 6oz(170g). I used only 4 small bananas which weight in total 125 grams instead of 8oz(226 grams) specified.

As for Food52’s recipe, I don’t know if it is the egg size or the banana size, i had 2 attempts on Food52, the first turned out too dry and bread like, i can hardly mix the flour into the liquid mixture, and into the bin it goes. The second one, well, i was careful and put in only like half the flour, but also given the egg i used is small-ish, and i used 3 small bananas instead of 3 big ones specified in the recipe, but still can’t imagine how i am to mix all those flour in, perhaps have to used the largest egg available in supermarket, and also the larger bananas, but oh well, for now, i will stick to masak-masak’s recipe.

Banana bought 2 days ago and left to ripen further

4 bananas used for masak-masak’s (about 125 grams)

egg and sugar

mess on the table after putting the cake into the oven

Finished product, looks hard and tough, but later found out it is nice 🙂

bottom of cake

yummy, just a tad salty though

Below are using Food52’s recipe:

This is second attempt on Food52’s, the first one turn out doughy and hardly able to mix the flour into liquid.

Only 1 egg used in the recipe. Above are egg, 3 banana and sugar(around 100g sugar) since i know won’t be mixing in all the flour.

Still so much left over flour (total 2 cups ie 280g flour)

doesn’t look nice

bottom of cake

too sweet for me, i will give this a miss