Asia Travel & Food

Banana Leaf Char Koay Teow @ Nam Heong Coffee Shop, Ipoh

Sat, 17 Jan 2009 23:00:36 +0000

I have been to Nam Heong coffee shop a couple of times but never had the luck to try their Char Koay Teow, said to be quite good and recommended by many. In my past visits, either I was too late or the stall just didn’t open. I don’t know why, but I tend to [...]

Source:Banana Leaf Char Koay Teow @ Nam Heong Coffee Shop, Ipoh

Travel Agenda: Holiday and Travel Show; Kenya; Australia Day

Sat, 17 Jan 2009 23:00:21 +0000

Source:Travel Agenda: Holiday and Travel Show; Kenya; Australia Day

Mission incredible

Sat, 17 Jan 2009 23:00:06 +0000

. . . 2,900 coral reefs, 600 islands, 28°C and one job.

Source:Mission incredible

Good time in sleepy hollow

Sat, 17 Jan 2009 23:00:04 +0000

Whether you?re a history buff, architectural student or just looking for good food and cheap bargains, there?s plenty in Rawang to make it worth a stop

Source:Good time in sleepy hollow

Red & White Sangria

Fri, 16 Jan 2009 23:01:07 +0000

Last year, I went to a friend’s wedding party and there they served red and white wine, with fruits in it, and they taste wonderfully delicious!!! I fell in love with that and started experimenting and creating my own concoction but they did not turn out quite well. So I started googling and found out that this cocktail is actually called Sangria.

Sangria is a great classic Spanish cocktail that has been adopted in many Latin American countries. The basic recipe is straight-forward: red wine and sliced fruit. As with anything good, the use of local wines and local fruit is ideal, but not necessary.

Aside from the sliced fruit, sugar, juice, soda, and extra booze can be added for your own individual spin.

Wine
The name sangria comes from the Spanish word sangre, or blood. Because of this red wine is the wine of choice. The first red wines used in Spain to make this cocktail were riojas. Any sweet or fruity wine works really well: cabernet sauvignon, for example.

It is possible to make a white sangria, but they do not taste nearly as good as the classic red wine ones.

Sweetener
There’s a few different ways to sweeten your sangria: orange juice, lemon/ lime soda, or sugar.

At the very least, you’ll want to use a half cup of sugar for each bottle of wine (750 millileters) in your punch.

Fruit
Citrusy fruit works best in sangria: oranges, limes, lemons, pineapple, etc. Depending on the other ingredients you dump in though you may prefer pears, peaches, grapes, and apples. Really, this is where your creativity can take over.

Extra Booze
The beauty of sangria is that you can make it as strong or as light as you like. From a lighter version of wine, fruit juice, and soda, to a potent potable spiked with rum or brandy. Because of how sweet this cocktail can be, it’s possible to make a fairly high octane beverage that retains a great flavor.

Because there are a lot of levels of strength, fruit variety, and wine types you could use, three sample recipes are provided: a light version, a strong version, and a white sangria.

Sangria Demasiado (Light)

Ingredients
2 bottles of red wine (750 millileters)
1 liter lemon/ lime soda
1 cup white sugar
1 cup of orange juice
1 granny smith apple, peeled, cored, and diced
1 orange, peeled, seeded, rough chopped

Procedure
Throw all of your ingredients together in a pitcher and stir well to dissolve the sugar. Store for at least a few hours in the fridge before server.

———-ooOoo———-

Sangria Fuerte (Strong)

Ingredients
3 bottles of red wine (750 millileters)
1 cup white sugar
1 cup orange juice
1 cup mango juice
1 1/2 cups of light rum
juice of 2 limes
1 orange, peeled, seeded, roughly chopped
1 12-oz can of pineapple chunks (juice and all)
1 lemon, sliced

Procedure
Throw all of your ingredients into a pitcher, stir to dissolve sugar, and allow to sit for at least a few hours before serving.

———-ooOoo———-

Sangria Blanca (White Sangria)

Ingredients
2 bottles of white wine (750 mls)
2 cups white grape juice
1 cup white sugar
1 cup lemon-lime soda
handful of green seedless grapes, cut in half
1 lemon, sliced
1 Granny Smith apple, peeled, cored, and chopped

Procedure
Throw all of your ingredients into a pitcher, stir to dissolve sugar, and allow to sit for at least a few hours before serving.

Duckie’s Note :
When serving sangria, make sure there are some ladles and spoons around so that people can scoop the fruit out of the bottom of the glasses.

This cocktail is suitable for any function and really simple to make, so give it a try!!

Source:Red & White Sangria

KY eats - Wan Tan Mee at Ho Weng Kee, PJ SS2

Fri, 16 Jan 2009 23:00:55 +0000

After one too many postings on parties and relatively pricey food, I think it is about time to write about something most everyone afford to eat in this economy. A good old plate of wan tan mee at Restaurant Ho Weng Kee, strategically located at the commercial area in PJ most recognized for its food [...]

Source:KY eats - Wan Tan Mee at Ho Weng Kee, PJ SS2

Indian Dessert: Putu Mayong & Putu Piring @ Pulau Tikus

Fri, 16 Jan 2009 23:00:53 +0000

Putu Mayong and Putu Piring have been a family favourite since I was young. I was first introduced to it by grandpa who is definitely a lover of these simple yet delicious Indian dessert. Made up of rice flour and then steamed, these are then eaten with a mix of dessicated coconut and brown sugar.
And [...]

Source:Indian Dessert: Putu Mayong & Putu Piring @ Pulau Tikus

Pucuk Ubi, TTDI Plaza

Fri, 16 Jan 2009 23:00:52 +0000

Spotted this joint when I was trying out Frames and was quite excited to try out what they have. Despite being a Sarawakian, I have not had much of Bidayuh/Melanau food apart from the Manok Pansoh (bamboo chicken), umai etc as most of these are homecooked dishes and not so widely available in my hometown.
The [...]

Source:Pucuk Ubi, TTDI Plaza

Steamed Fish @ Lan Je, Rawang, Selangor

Fri, 16 Jan 2009 23:00:47 +0000

Source:Steamed Fish @ Lan Je, Rawang, Selangor

Tony Roma’s - Ribs, Seafood & Steak - Pavilion, KL

Fri, 16 Jan 2009 23:00:40 +0000

Source:Tony Roma’s - Ribs, Seafood & Steak - Pavilion, KL