Niche

Review: Latte @ Market Lane Coffee, Victoria Market

2012-06-05T07:00:00.000+10:00

I am not a huge fan of coffee due to its association with acne and anxiety, that is drinking more coffee increase your stress levels, which may encourage the growth of acne and worsen your nervousness. Therefore, I tend to avoid coffee.

This changed, however, when I had my first sip of coffee after what seems like months of coffee abstinence. It was a Saturday morning and my sister was demanding for a little caffeine kick. The motherly me reprimanded her for that and started nagging at her about the disadvantages of drinking coffee. Her tendonitis usually worsens after having coffee. Also, she tends to retain water more easily than usual after a caffeine fix!

Microfoam

After much sulking and aegyo-ing, my weak self lost and I decided to treat her with a cup of latte at Market Lane after we had completed our “market-ing”. The coffee had a thick layer of foam sitting on top and the bubbles were rather microscopic in size, which is really good.

Coffee art is only secondary to taste.

Initially, I did not want to have any coffee but my sister could not finish hers. The cup was rather big (it better be because it costed us 4 AUD for a cup of latte!). I took a sip and boy, oh boy oh boy, it was like sipping on ambrosia. The smooth milk coursing through your lips like satin, combined with the fruity kiss from the coffee! Who knew that coffee could taste so good and sinful right?

Sigh.

Now, I understand why everyone vouches for Market Lane. They truly make the best coffee ever!

Little things:

-Service: Prompt and friendly

-Ambience: Not a place for you to sit around.

-Budget: Quite pricey but you pay for slightly larger portions and good coffee

-For more information:

Recipe: Pork Neck Bak Kut Teh

2012-06-02T07:53:00.000+10:00

How are you guys feeling?

I bet most Melburnians would be cursing at the dreary weather. Yes, folks, winter is coming. I can feel the chill in my bones. However, the chill is, for me, a good thing. The icy cold weather is an excuse to cook hot stews and enjoy hot chocolate appropriately. I rarely drink any hot chocolate when I am in Malaysia because it just does not make any sense to make myself sweaty - you can actually grow sweaty from holding a hot mug if you are not in an air conditioned room.

Most of the locals I know hate the cold weather. It may not be the best for them but if you grow up in a tropical country, trust me, there is a high chance that you would not be pining for the sun. Thus, I find it quite strange how some of my Australian friends love the sun so much to the extent that they would bask under it!

Ah, humans! We are so fickle! We are never satisfied with what we have. Most Malaysians dream of living in a country with four seasons while some Australians have told me that they love the hot sun in Malaysia 0____ 0.

It seems that when we do not have it, we pine for it as if it is our significant other who is separated from us! Anyway, if you are feeling horrible from the cold and would like a nice pick me up, I have a remedy that would raise your temperature for the day. :D

Bak Kut Teh

Recipe: Pork Neck Bak Kut Teh (Serves 8 - 10)

-Ingredients:

A:
-1.5 kilos of pork neck

B:
-2 litres of water
-1 garlic, cloves crushed
-2 bak kut teh herbal packets (I bought mine from Yu Yi at Imbi. It comes with a packet of sauce as well. You can use A1. I find A1 quite decent - you can find them at the Asian mart, but you will need to add a little more oyster and soy sauce)
-20 peppercorns, crushed
-20 dried premium shitake mushrooms, soaked for 3 days in clean water
-1 tablespoon of dark soy sauce
-2 tablespoons of oyster sauce
-2 packets of enoki mushroom
-1/2 wombok, chopped into large pieces (Around 600-800 grammes)

C:
-1 bunch of coriander
-2 tablespoons of high quality soy sauce.
-A drop of sesame oil
-A pinch of pepper

-Instructions:

1. Blanch pork in boiling water. When foam starts to appear, turn off heat. Drain pork. Rinse pork with cold water.

2. Add 2 litres of filtered water in large pot. Bring to boil. Add garlic, peppercorn meat shitake mushrooms and herbal packet. Add in oyster sauce and dark soy sauce. Simmer for an hour.

3. Bring to boil. Add in wombok and enoki. 5 minutes later, add in coriander.

4. Finish off with soy sauce, sesame oil and pepper. You may give it a taste test to see whether it is tasteful enough. I find it quite alright. :D

Best served with rice, noodles and bok choy.

Simple (but pricey) lunch @ Collins Kitchen, Melbourne CBD

2012-05-31T08:32:00.000+10:00

I usually dine at restaurants in hotels back in Kuala Lumpur but when it comes to Melbourne, I tend to steer clear away from hotels. Food can be really pricey due to the conversion rate. Moreover, they are usually no better than 1 to 2 Hatted restaurants, which can sometimes serve cheaper meals, depending on the meal you have (i.e. dinner is obviously going to be pricier than lunch).

Anyway, I decided to bring my sister to have a quick bite at Collins Kitchen. First, we were desperate for food, thanks to some delays in my meeting with a lecturer. Second, we were near Collins Street and were racking our brains for places to eat (where is the bucket list when I need it?!). Finally, we were so hungry that we would just eat anything.

So, to Collins Kitchen we went.

We did not have the lunch buffet because we are not huge on buffet, unfortunately. Plus, we had a pretty heavy breakfast. So, it did not make sense to have another heavy meal.

Panda's wrist. :(

It took us a while to decide on what it want because everything on the ala carte menu sounds good. Well, note "sounds".

We finally settled with pasta and a sandwich. We were hoping that portions were small so that we were able to finish it.

Seafood spaghetti (28 AUD)

Fortunately, the portions are not too large for the seafood spaghetti. To be honest, I felt that the pasta was just meh. It could have been better since it is coming from a kitchen housed inside a 5 star hotel. Plus, the pricing is 5 star too.

Food? I would probably give it a 3.5. The pasta was cooked just nice. Any more than that it would be soggy. The prawns were not super fresh. It tasted like the frozen peeled prawns that I normally get from the market when I am too lazy to peel them, IMO. Tastewise, it was still decent but not mindblowingly awesome.

Angus steak sandwich with onions, lettuce and tomato relish (22 AUD)

From the menu, the sandwich sounds fantastic but I felt that it fell short of my "sandwich standards". I think my sister can whip up something like this at home.

And this costs 22 AUD.

The steak was paper thin and would not be fulfilling for those who have a man's appetite. I was also disappointed that a standard ciabatta was used. I was really hoping for something fancier, like 7 grain sourdough or

Complimentary chocolate cookies to go with my sister's pot of jasmine tea

My sister ordered some biscotti to go with her jasmine tea. The biscotti was a bit on the spongey side and was way too sweet. It hurts your teeth when you bite into it. Well, it did for mine. Thankfully, this was complimentary, so we were not complaining too much.

So, Collins Kitchen is an alright but pricey place to get average to decent lunch. I suggest that, unless you are truly hungry, you may want to avoid having ala carte dishes here. Not sure about the lunch buffet though.

Little things:

-Ambience: Very sophisticated.

-Service: Prompt

-Budget: Damage done was 56 AUD

-Portions: The sandwich was way too filling, thanks to the ciabatta.

-More information:

Simply Cooking: More steamed egg!

2012-05-28T09:10:00.001+10:00

I am never known for doing something exciting in my life. I am always that, "I'll stick with what I normally have, thank you very much" person (although, my eating habits, fashion taste and recipes say otherwise).

I have never done anything particularly outlandish before, except for that one crazy decision to study overseas. I considered that crazy because I have not being apart from my family since I existed on this very planet.

I know it sounds uninteresting, considering that many teens out there go overseas and pursue their studies.

Recently, however, I have done another "throw yourself off course" thing again. I have decided to enlist myself for an interview for this certain job. This job is not something I thought much about until the beginning of this year. It has been on the back of my head for a bit because my parents and sister did talk about it during my summer holidays.

I did not really consider it until the beginning of this year because my primary goal was to become a psychologist and not something else, and I am well known for sticking to my words. However, as I immersed myself into this whole psychology world, I found that I was pining for history and also found that I was seriously contemplating international relations, which I got accepted into at the beginning of this year.

Why the switch? I would not disclose the actual reasons here but you can always email me to ask me why. Clue: On the basis of ethics.

Anyway, about the job interview. It is two Saturdays from now (who holds interview on Saturdays, right?) and I discovered that the person who would be interviewing me is someone of a high profile and known for asking really tough questions. For some strange reason, I am not as nervous as when I went through interviews with my potential supervisors for the research project. Perhaps, it is the encouragement from you readers that I had this strength within me. Or perhaps, it is the experience that has seasoned me to be this way.

"I believe I can score this job", I tell myself that every morning and every night. I do not think I am the perfect being, but I believe that I can do it. I just need to tell myself that and all will be right.

Egg custard, scallops and bonito!

Anyway, this recipe!

Same recipe as before, just substitute fish with scallops. :) Also, the heat should be set to the lowest setting because scallops are nifty little things!

I wish I can write a lengthier post but exams first. :)

Simply Cooking: Stir fry Scallops, Asparagus and Corn in X.O sauce

2012-05-26T07:00:00.000+10:00

Recently, I have enrolled myself into vocal lessons at a music academy near where I live (1 minute walk from my apartment).

It's been fun although it is not easy. Singing is never an easy thing but eally fun. I always liked singing. My mom thinks that I have a knack on it. So does my teacher. Still, I feel that I have a long way to go before I qualify for some form of audition. Of course, I am not looking to take this seriously. It's just a fun way of releasing stress. A bit like cooking. I don't think about my assignments when I sing. I only think about singing my heart out. :)

Well the consolation is, at least, singing is one of those things that I can potentially be good at. Seriously, when it comes to the list of things that I'm good at, I think I can never be as good as Panda.

List of things my sister is good at:

1. Panda can learn dance moves after watching a video once - not Kung Fu Panda moves but actual Madonna, Beyonce typed dance moves. I dance like a giraffe or an awkward penguin, whatever you call it.

2. Also, Panda can speak 5 languages without fluency issues, she can complete difficult sudoku puzzles in like what, 5 minutes.

3. She understand honours level stats better than any of my peers 0_0

4. Of course, she's good at her work aka piano.

5. When it comes to housework, she's much better than me but she injured her wrists, so she's off housework at the moment.

6. She pulls of aegyo (or cuteness) better than I do. I can't do aegyo sorry. I just look off or out of context.

So yes, the point is, most of the time I am intimidated by sister. Doesn't really help if her IQ levels is 148. At the same time, I admire her. Hehe.

Oh, I know what else I'm good at. Making my Domo collection do really stupid things!

Domo: Guilliver's travels edition

"Fasten your seatbelt if you don't want to turn brown"

The domos complains that it is too cold.

Anyway, the point of this post is not to showcase my Domo collection to the whole wide world. Rather, to fulfil Daisy's request who blogs at nevertoosweetforme.com. She asked for this recipe via Instagram (Note: When I am in the mood, I don't spoil only my parents and sister but also my readers). So here is the recipe for stir fry scallops, asparagus and corn in XO sauce.

For those of you who do not know what XO sauce is, it's basically a prized condiment in Cantonese cooking that consists of dried scallops, dried shrimp, dried squid in chili oil. It tastes salty with a hint of sweetness, and has a pungent aroma. Not for everyone but I am certain that it is for me. Oh, and because of the prized status of XO sauce, it is commonly used a gift during Chinese New Year or any Chinese festivals.

I prefer Lee Kum Kee's premium oyster sauce as gifts by the way because I use it all the time. I cannot really prepare XO sauce stir frys all the time in my kitchen. It's a bit like sambal belachan (prawn paste). It leaves a nice aroma in your dishes but not necessary your house.

The said stir fry

Recipe: Stir fry Scallops, Aparagus, and Corn in X.O sauce (Serves 2 - this is a pot cooking dish. So you do not need to have another side)

Ingredients:

A:
-12 scallops, marinated in white pepper and a little sake prior to cooking

B:
-2 cloves of garlic, finely chopped
-2 tablespoons of XO sauce (I use LKK)
-2 bunches of asparagus, the hard ends chopped off. Divide the remaining into 1-2 inch sections
-1 cup of frozen corn kernels
-A dash of Chinese rice wine (Approx. 1 tablespoon)
-A pinch of ground black pepper to finish.

Instructions:

1. Heat up deep pan on really high heat. Add a teaspoon of olive oil in a pan. Pan sear scallops until it looks caramelized on the outside. Technically, the scallops should be cooked on the outside but still raw on the inside. Thus, the high heat. Set scallops aside. You should see that there are some juices from the scallop. Do not throw them away.

2. Heat up the same large, deep pan, you have used for searing your scallops on low heat. Add in your garlic and XO sauce. You do not really need oil because the XO sauce is oily. Saute the garlic and XO sauce until fragrant.

3. Turn up the heat to medium setting. Add in corn kernels. Saute for 1 minute. Add in asparagus, followed by Chinese rice wine. Stir until asparagus turns into a nice shade of green. Add in a It will take around 5-8 minutes.

4. Turn off heat. Add in scallops. Stir well. The heat will cook the scallops :D. Finish off with some black pepper. Serve with rice.

I hope you enjoyed this recipe, Daisy and that it will work out great for you. I am not sure how many have actually tried and tested the recipes that I post up. Some feedback would be great so I can improve them. :D Don't tell me that it's not salty or sweet enough. I prefer food that is not too flavorful due to health reasons.

Anyway, what are your talents? Don't tell me that it is sleeping or gorging down food, kay. That's not a talent... I think

Simply Cooking: Stir Fry Pork Neck in Yakiniku/ BBQ sauce

2012-05-23T07:00:00.000+10:00

I've been really busy these days but because I love you guys and I know you guys love the amount of food porn I post up on my blog, I am going to reward you with another easy to do recipe!

Eat me!

Recipe: Stir Fry Pork Neck in BBQ sauce (Serves 6-8)

Ingredients:

A:
-1 kilo of pork neck
-Generous amount of white pepper
-A pinch of Chinese five spice
-A tablespoon of soy sauce
-2 tablespoons of yakiniku sauce
-1 teaspoon of corn flour
-A drop of sesame oil

B:
-A teaspoon of cooking oil
-3 cloves of garlic, finely chopped
-1 large white onion, sliced thinly
- A few tablespoons of yakiniku sauce mixed with a teaspoon of honey (If you do not have yakiniku sauce, you can mix dark soy sauce, soy sauce, sugar, sake and water, at the ratio of 0.5:2:1:0.5:1, and skip the honey, but yakiniku sauce tastes better!)
-A few dash of cooking sake
-More pepper

Instructions:

1. Mix ingredients A together in a large bowl. Marinate meat for 2 hours or overnight. If left overnight in the fridge, place meat in room temperature two hours prior to cooking

2. Heat up a large pan at high gas. Add oil, garlic and onions. Saute until onions turn a little translucent. Stir fry meat batch by batch. When you see that some of the meat start to dry up, add in some cooking sake and yakiniku sauce. You decide the amount you wish to add. Generally, I add one tablespoon of sauce to keep the meat well flavored. :D You might wanna set the garlic and onions at the edges of the pan to prevent it from getting burnt!

3. It will take you around 30 minutes to finish cooking this dish. After that, you can serve it with rice and salad greens. :D

It's a really simple recipe to prepare and I think it's a good way to enjoy BBQ meat (or at least, a pseudo BBQ item) if you do not have a BBQ machine at home. Hehe.

Simply Cooking: Kimchi Fusilli (Inspired by D.O's 김치 스파게티)

2012-05-20T07:00:00.001+10:00

I am back to my normal self again! I am not stressed out anymore because I feel no need to fulfil A's expectations to score a super high H1 for my research project as I do not have the need to get into masters in psychology. Now, what's left to do is to enjoy the entire process of doing the project.

Plus, my statistics revision is progressing well. I also discovered how interesting my final ethics assignment was ( I did not get to have a look at it because I was too lost in the whirlwind of my thesis). I get to perform an evaluation on an existing treatment for a disorder of my choice. Hehe.

Being happy, I tend to want to make others happy. My sister is feeling extremely cranky these days because her shoulders are growing increasingly painful by the day. I guess that is what happens when you practice 8 hours per day. She has no choice because the works she are dealing with at the moment are of a large scale. Not only that, they are non-idiomatic, which means, memorizing the pieces can be a pain in the brain.

So, to make her happy, I prepared her some Kimchi Pasta.

Actually, I did consider making kimchi and pasta quite a while ago, when I was infected with Korean food fever. That time, my sister thought that the idea of having cheese with kimchi would be ridiculous.

Now, she is eager to have them. More so, after one of her favorite Korean idols, 도경수 (Do Kyung Soo, or D.O) from 엑소 (EXO), talked about it in a viewable radio interview with DJ 최화정 (Choi Hwa Jung) - click here for the video, he talks about "Kimchi spaghetti" at 39:30. He actually elaborated the recipe, which made it so much easier for me.

After watching the interview, I promised to prepare it for her during SWOT-VAC but her mood was super foul. So, the day after we watched the interview, I made an abrupt change to my meal plans and went to the market to purchase the necessary ingredients.

To be honest, preparing kimchi pasta is not rocket science. So, I feel that this recipe is quite simple to do.

As usual, I did not stick to the original recipe. Instead of spaghetti, I used fusilli because fusilli is a more appropriate type of pasta to go into the oven. And, instead of ham, I used bacon. I used the fat rendered from the bacon to saute the garlic and onions. I also added corn and peas to add complexity to the rather flat taste of the kimchi-tomato mixture. For some reason, tomatoes just cannot exist without some form of sugar.

Anyway, I shall not blather on anymore. Let the recipe and the pictures do the talking.

Fusilli (나선형 파스타) from Napoli, Italy - beetroot (근대의 뿌리), tomato (토마토) and spinach (시금치) flavors!

Recipe: Kimchi Fusilli (김치 스파게티) - credits to 도경수. Modified by yours truly. (So, if you were to use the recipe, credit the creator and the innovator)

Ingredients:

A:
-150 grammes of dried fusilli (You should use pasta that are suitable for baking purposes)

B:
-Fats, trimmed from the bacon, finely chopped
-2 cloves of garlic
-1 medium sized brown onion, sliced thinly
-4 slices of chopped bacon (I was given the bits towards the end, so they were quite small. If they were large, I would go for only 2 slices. You can also use ham on the bone or something like that)
-100 grammes of tinned tuna, drained ( I used Sirena Springwater)
-25 ml of chardonnay
-1 tin of canned tomatoes (400 grammes)
-1/2 cup of spicy kimchi, chopped
-1/2 cup of frozen peas
-1/2 cup of corn kernels (This is a must)
-A sprinkle of dried parsley

C:
-5 slices of processed cheese ( I used Kraft Singles because that's the only processed cheese I would use)
-Generous amounts of ground black pepper (Do not try to be funny and add salt)
-A pinch of ground nutmeg
-A pinch of smoked paprika

The mixture which consists of chopped up kimchi, onions, garlic, peas, corn, bacon, canned tomato and tuna
You will notice that there is liquid pooling around the mixture. Worry not. It will dry up in the oven.

Instructions:

1. In a deep sauce pan, render the fat trimmed from the bacon. Use medium heat. Add in onion and garlic. Saute the onion and garlic with the bacon fat. Add in around 10 ml of chardonnay.

2. Add in the chopped bacon. Stir until fragrant.

3. Add in tinned tomatoes and kimchi. Add in tuna. Add in the remaining chardonnay. It will look very watery at this point. Stir until the water from the diced tomatoes have evaporated a little. The mixture will become quite thick.

4. Add in the frozen peas and corn. Stir until it is cooked. Add in dried parsley and some black pepper. Set aside in a bowl.

5. Using the same deep sauce pan, fill it up with water. Bring it to a furious boil. Boil your pasta for 5 minutes. It will not be cooked because you do not want it to be cooked!

6. Pre heat the oven to 180 degrees Celcius. Drain the pasta. Lay it on a casserole dish. Layer the kimchi-tomato-bacon mixture on top of your pasta. Layer with cheese and season it with ingredients from list C.

7. Pop the casserole dish into the oven for 10-15 minutes. After that, you are ready to serve. Enjoy with a side salad.

Grated nutmeg and ground black pepper to spice up the cheese

If you wish, you can always pop it in the oven for a longer period so that the cheese has a nice charred look to it. I actually cannot consume too much of cheese, thus, the really thin layer. I don't recommending overdosing on the cheese since there are onions and garlic. Don't say that I did not warn you guys! Onions, garlic, kimchi and cheese may taste great but may not be the best for our sensitive guts.

End product - comfort food to get through this dreadful weather!

I hoped you guys enjoyed reading this recipe. I am not sure how many people actually read through the recipes but maybe it might just be the thing you need to lift your spirits up. :)

After all, the weather is cold, and we need some colour in our lives, apart from grey, and of course, a spicy kick to rid that shiver running down your spine.

What do you guys think about cooking kimchi with chardonnay? I bet all of you guys must be thinking: "Where the hell did that come from?" Hehehe.

Well, nowhere really. My head?

What doesn't kill you makes you stronger

2012-05-18T08:25:00.001+10:00

A few days ago, I have written a post (now withdrawn) about giving up my dreams because I feel that I am not good enough for it. Or at least, a certain someone made me feel that I was not good enough for it. (I shall not talk about it here for personal reasons).

I have seriously considered ending this dream.

But, the phone calls from close friends (One of my friend, G, spent 40 minutes persuading me over the phone, threatening me even that if I gave up, she would never let me go!), the advice from my circle of friends from psychology, the multiple Skype sessions with family and friends from a few thousand miles away, the comments on my blog, the indirect support from strangers that I barely know (i.e the owner of the Asian mart, vendors from the market, random grannies on the tram, the Academic Skills Unit person), and the encouragement from that certain someone from up above... they all point to one single thing: That I can do it.

Also, the irony was, when I was about to press that "Course withdrawal" button on my university portal page, I discovered that I got an Excellent for my stats assignment *face palms*.

I love statistics. I love ethics. And the results that I have obtained so far, reminded me how much I loved them. They were part of me. I was part of them. They were part of the reason I was here.

It made me wonder, "Why am I quitting because of that one person who doubts my ability?"

So yes, I will finish up this year. I am picking myself up again and continuing this journey. I do not care if I get into clinical psychology or not. If it comes, it comes. If it doesn't, there's always another road for me to take, an equally important one.

There's a place for everyone of us in life. We just need to build our own paths and not be afraid of mucking things up half way.

I always tell others: "We aren't angels. We are humans. We are not perfect."

I always forget that myself. So do remind me, friends, family, or whoever you are. When I am feeling down, tell me that "It's okay, Michelle. It's okay to slip up sometime."

Thank you to Tofu and Fatty. Kekekeke.

Anyway, I would like to thank all of you one more time for giving me the support I need! I feel that though we might not have met before, I feel that if I were to achieve my goals, I will always remember you guys and be humbled by the support that all of you provided to me when I feel really down!

You guys are my support system. <3

Treats @ Westin, KL

2012-05-17T18:55:00.000+10:00

Treats, one of my favorite places to have tea with my parents with in Kuala Lumpur. The food is pleasant, there's the discount card, and drinks are good. Service is not bad either because the corner we are usually seated at is usually empty.

During my summer break, I went there a few times. Here are the stuff I had:

Shrimp, rocket, avocado, croutons - this was enjoyable but I wished there was more avocado.

Asparagus and goats cheese - More asparagus would be appreciated.

Foccacia, turkey, cucumbers, roma tomatoes - This was really nice. We "made" this sandwich ourselves at the sandwich bar. You get to choose your ingredients. Hehe.

Lamb burger - I made lamb burger for myself using lamb patties, lettuce, beetroot relish and gherkins!

Cod steak - I actually did not order this but this arrived on the table. Seeing the fat slab of black cod, I could not say no. The cod was really fresh and went really well with the fennel fronds

Club sandwich for the sandwich lover in me - More sandwiches. I am a sucker for them.

Opera cake and complimentary chocolate chip cookies! - Cakes here are lovely, especially the chocolate and cheese ones. The opera cake is not bad too.

Double chocolate Ice cream for Panda! - Don't forget to order the chocolate ice cream here. It's really chocolatey although I had only one spoonful

Chocolate milkshake - Kudos to chocolate milkshake that actually tastes like chocolate!

Overall, food here is decent. A bit pricey but if you have the membership card or vouchers, this would be the perfect place for a nice, lengthy conversation. <3

Simply Cooking: Stir fry assorted mushrooms

2012-05-14T20:33:00.000+10:00

If you'd ask me how I am at the moment, I would say: "My head feels like it is going to implode".

I am not sure what did I do that brought me to this pitfall after weeks of happiness. I guess this is life. Happiness is transient. Sadness too. However, a frail individual as I am, I tend to forget what happiness feels like during moments of sadness. I tend to forget that sadness will never last for a lifetime.

During these times, I would just love to curl up and do nothing. Then again, I have this problem with nothingness. I canot just do nothing. I have to do something.

So, I find something simple to cook.

Assorted mushrooms

Recipe: Stir fry assorted mushrooms (Serves 6)

Ingredients:

-A tablespoon of olive oil
-2 cloves of garlic, finely chopped
-2 shallots, finely chopped
-6 flatfield mushrooms, sliced
-18 button/ white mushrooms, sliced
-2 packets of fresh shitakes, sliced
-A dash of cooking sake
-A pinch of salt
-A pinch of ground black pepper
-A teaspoon of chopped chives.

Instructions:

1. Heat up a large pan on low gas. Then, add in oil.

2. Add in garlic and shallots. Saute until fragrant.

3. Turn up to medium heat. Add in the flatfield mushrooms. Season it with a little salt. Saute for 3-4 minutes. Add in the white mushrooms. Saute for 3-4 minutes. Add in shitake mushrooms. Saute for 3-4 minutes. Then, add a dash of cooking sake, followed by another pinch of salt. Cover the lid.

4. When large droplets of water start to form on the lid, remove the lid. Add in chives and ground black pepper.

5. Stir the mushrooms for another 5 minutes, then you are ready to plate it. You may season it with a little more salt if you wish. :)

I hope this simple recipe can cheer you up as much as it did for me. Sometimes simple is the best. :)

Recipe: Ocean trout stew

2012-05-11T07:00:00.000+10:00

I cannot wait to return to Kuala Lumpur. One of the things I want to do most is to get extractions and have an acupuncture sessions. All that stress that has been building up since the inception of my classes is finally manifesting itself by disrupting my sleep and ruining my skin.

Le sigh.

Well, the least I can do is to feed myself with more Omega-3 in the form of ocean trout.

Recipe: Ocean trout stew (Serves 6)

-Ingredients:

A:
-6 ocean trout fillets, cut into cubes
-A pinch of pepper

B:
-A teaspoon of olive oil
-2 cloves of garlic, finely chopped
-2 bay leaves
-30ml of chardonnay
-200 ml of whole milk
-3 leeks, leafy bits removed, stalks sliced
-12 mushrooms, sliced
-2 carrots, skin peeled, diced
-4 stalks of celery, diced

C:
-A pinch of ground black pepper
-A teaspoon of chives
-A pinch of marjoram/ oregano/ basil/ parsley / all four of them
-A pinch of salt

Instructions:

1. Marinate fish with pepper

2. Heat up a large, deep pan on high setting. Add in oil, followed by garlic and bay leaves. Saute for around 1 minute or until fragrant.

3. Add in leeks. Saute for around 5 minutes. Then, add in your chardonnay. It will bubble furiously but that is the way it is supposed to be.

4. Add in your carrots and celery. Stir for 5 minutes. Add in mushrooms. Stir for 5 minutes.

5. Add in milk. At this point, you can season with a little salt. Mix well.

6. Bring the mixture to simmer. Place the cubed ocean trout piece by piece, on top of the layer of vegetables. Do not let it sink to the bottom!

7. Cover the pan. Let it simmer for 15 minutes tops. You do not want to overcook the fish.

8. After 15 minutes, remove the fish and place it in a bowl.

9. Now, all that is left to be done is to season the stew well with the ingredients from list C. :) At this point, the milk may be reduced to a thick gravy. If this does not happen, it's alright. If it does, do not freak out. :D

10. Serve the gravy and vegetables with the fish. You can have it with wholewheat pasta, quinoa or brown rice. A side salad would be perfect with this stew.

A quick question: Do you prefer salmon or ocean trout? Why?

Simply Cooking: Salmon and Avocado Don; Warm Chicken Breast salad

2012-05-08T07:00:00.000+10:00

These days, tiredness has struck again. I have been freaking out over every aspect of my research project for no apparent reason. One moment, it was the introduction of the thesis. After that was settled, I started doubting the questionnaires that I am using in my study. This lead to endless cycle of worrying, stress and sleepless nights. :(

So the last thing I need is complexity. To give my body a break, I decided to prepare something light and fuss-free.

Fat pieces of marinated salmon

Recipe: Salmon and Avocado on Rice (Serves 2)

-Ingredients:

-200 grammes of salmon fillet, sliced (Get the sashimi grade type!)

-A pinch of pepper

-A teaspoon of cooking sake

-A teaspoon of tamari

-2 tablespoon of Sesame dressing (I use Mizukan)

-A quarter teaspoon of wasabi

-2 bowls of cooked rice (served hot)

-1/2 avocado, seed removed, scooped

-2 tablespoon of pork floss

-A pinch of Japanese rice seasoning

-Instructions:

1. Marinate ingredients A together in a bowl. Cling wrap the bowl. Set aside for 1-2 hours at room temperature.

2. Get ready rice in two bowsl. Place fish on top of rice. If you're worry that you might suffer from some bad tummy ache from the fish, at this point, you can microwave the fish at medium powder for 30 seconds to 1 minute, depending on how done you want it to be.

3. Evenly divide avocado and pork floss in each bowl. Sprinkle with Japanese rice seasoning.

Now, you're ready to serve. :D

Warm chicken breast salad

If you have noticed from my Instagram account (if you would like the handle, drop me a comment), I've been crazy about chicken breast salad. Reason being? My sister, according to traditional Chinese medicine, has a weak body due to too much of cooling elements. I, on the other hand, am basically overheated, thus the acne, hehe.

So, to help boost her "qi" or energy, she will have to drink chicken and ginseng soup every morning. Since chicken breast provides a lot of flavor and the least amount of fat, she normally uses three chicken breast to prepare one week's worth of soup. This leaves us with three chicken breast each week. I usually do not throw meat away after it has been used for soup. Furthermore, she did not use it for double boil. The chicken breasts were simmered only for an hour. To deal with the leftovers, I normally use different types of marinade to marinate the breasts.

Initially, we had it with rice, with soup or with noodles. Then, I discovered that you can actually have it with salad leaves and avocado! Okay, I may sound stupid but you know, I do have my stupid moments.

Having pulled chicken breast with avocado and salad leaves is really nice. I tried other variations too, like having it with corn kernels, cucumbers and other sort of things that I can think of from the top of my head.

Recipe: Warm chicken breast salad (Serves 2)

Ingredients:

-1 chicken breast, pulled/shredded and marinated in some Mizukan sesame dressing and pepper (Because I keep the chicken in the fridge, I normally microwave it prior to serving)

-1/2 avocado, cut into tiny cubes

-10 cherry tomatoes, halved

-300 grammes of mixed salad leaves

-Mizukan sesame dressing ( I prefer this over kewpie, much creamier and less sweeter) - use according to your liking. I love my salad dressed just nice, not creamy!

-A pinch of ground black pepper

Instructions:

In a large bowl, mix all ingredients together. Toss well and then you can have it with your salmon and avocado don!

Something simple for the weekend, in case you're too lazy to move about the kitchen. Hehehee.

Lunch @ Yogitree, Gardens Mid Valley

2012-05-05T07:00:00.000+10:00

Having lunch at Yogitree was sort of the last resort.

Sage was booked out, despite of the Chinese New Year. My parents were pretty sick of Han Room (we dined there nearly five times in less than two months). And we just had tea at Kim Gary two days ago, and Pappa Rich just yesterday. Fatty did not want to do Japanese. Tofu felt that Korean food at Mid Valley are subpar to the ones we always have in Ampang.

Thus, we decided that we had no idea what to have at Gardens (the irony is that Mid Valley and Gardens house a number of restaurants).

It took us thirty minutes of Googling and debating to decide on a decent lunch spot. Finally, Tofu and I decided to lunch at Yogitree, which both of us wanted to try but "forgotten" to try. Now, isn't this peculiar?

Fatty was not involved in the secret meeting that Tofu and I had. His job was to eat, create some "cold" jokes to irate/amuse Tofu and I, and of course, settle the bill. Hehe

Simple, earthy interiors

Yogitree's interiors are pretty pleasing to the eye. It reminds me of my own humble apartment. The decor is mostly wood, which I take fancy of, and the design is simple. It reflects the concept of the restaurant, which aims to serve down-to-earth but delicious food.

The menu is pretty easy to navigate and is available online. Yet, it took us nearly thirty minutes to decine on what to order (thirty minutes on restaurant, thirty minutes on food... gosh!) because everything sounds good.

Lamb Shank Bak Kut Teh...
Brown rice fried noodles...
Poached salmon....

For health freaks like my mom and I, there is almost nothing that is not to like.

Vietnamese Organic Chicken salad (RM 20)

We started off with some Vietnamese Organic Chicken salad. This was easy to decide because my parents love anything Vietnamese. We enjoyed this salad immensely. The greens were fresh. The chicken had a nice bite to it. My gripe is that, portions should have been larger. Then again, organic food is not cheap. I actually do not mind paying a little more to enjoy more of this rather tangy salad. :)

Ayam Perchik Nasi Ulam (RM 26)

I am not a huge fan of nasi ulam and ayam perchik but since this is brown rice, I'll give it two thumbs up. The ayam perchik is more aromatic than spicy, which made me love this dish even more. I love how there is quite a bit of fresh greens to go with the rice. I generally prefer my meals to be more green-oriented than a carnivorous buffet. Not that I hate meat but I feel that too much of meat can really ruin your body.

73 Poached Salmon (RM 28)

The poached salmon was alright. The mushroom sauce added some X-factor. For most people, this would be bland and uninteresting but I felt that it was the right sort of thing for my body. :)

Brown rice mee siam (RM 26)

I have a thing against mee siam. I am not sure why but I ended up ordering this because I am a sucker for brown rice noodles. Surprisingly, it tasted pretty delicious. I loved how there was quite a bit of beansprouts and chives. I also like the fact that they used chicken breast and fresh prawns instead of small, frozen shrimps that most places would label as tiger prawns (Pardon my cynicism). The noodles had a nice mix of acidity, sweetness and saltiness to it without compromising the natural taste of the vegetables. I loved it so much that I had more than half of this!

It was after this plate of noodles, I decided to fall in love with Yogitree. Would I return? You bet!

Little things:

-Service: As we were one of the few customers, service is prompt. Not sure how it would fare during a busy lunch service

-Ambience: Easy on the eyes. Lots of natural light streaming through the windows.

-Portion: Reasonable to small

-Budget: Quite pricey but considering the fact that they use lots of fresh ingredients and organic produce, I shall turn a blind eye!

-More information: http://www.yogitree.com/

Recipe: Portuguese Pork Neck Curry

2012-05-02T21:17:00.000+10:00

My throat has been pretty sore and there were a couple of days I feel like I might just wake up and throw up the contents in my tiny gut. I attribute this to three factors:

1. I had been cooking way too much of curry lately. One of them is the Portuguese Pork Neck curry, which I am writing about today (le obvious) and another is the Japanese lamb curry that I made a few days after I cooked this rather delightful Portuguese pork neck curry (My sister thinks that it is delightful). Two curries in a row is such a bad idea

2. I had been stressing over my thesis because I had this huge dilemma between two convincing theories. I spent day and night, thinking about it. My obsession over the solution to the two dilemmas lead me down the path that involves reading nearly 50 journal articles in a few days (8 hours of studying a day gets everything done!). I solved it but the aftereffects were nasty.

3. Singing non-stop to EXO's MAMA (Chinese and Korean version) and Ailee's rendition of Light and Shadow exacerbated the condition. My vocal chords were not burnt out but the exposure of throat to air is not a good thing.

Enough of rambling, here's the recipe.

Simmering away!

Recipe: Portuguese Pork Neck Curry ( 6 servings)

Ingredients:

A: Pork and marinade
-1 kilo of pork neck
-1 teaspoon of curry powder
-1 tablespoon of tamari
-A pinch of pepper
-A pinch of Chinese five spice
-A drop of sesame oil

B:
-A tablespoon of olive oil
-2 shallots, finely chopped
-3 cloves of garlic, finely chopped
-2 bay leaves
-A dash of cooking sake
-1 tablespoon of curry powder
-12 white mushrooms, sliced.
-100 ml of coconut milk
-A pinch of turmeric
-Half tablespoon of raw brown sugar

C:
-300 grammes of mixed frozen greens
-A tablespoon of tamari
-A pinch of black pepper

The final product - looks overexposed but I kinda like this effect. ;)

Instructions:

1. Mix ingredients A together in a bowl. Cling wrap and set aside for 2 hours in room temperature. Alternatively, you can marinate it overnight.

2. Heat up pan. Brown pork batch by batch. This way, the pork will take on a lovely, caramelized quality. Remove the pork, set aside.

3. Rinse the pan a little. Then, heat up the pan on high heat. Add in oil. Add in garlic and shallots. Saute for 1-2 minutes. Add in curry powder. Stir well.

4. Add in mushrooms and bay leaves, followed by a dash of cooking sake. Cover the pan for a while so that the moisture of the mushrooms are retained. Cover for around 4-5 minutes.

5. Add in the meat. Stir well. Then, add in coconut milk, followed by a pinch of tumeric and sugar. Bring to boil and then set to simmer. Simmer for 30 minutes until it is the gravy thickens.

6. 5 minutes before cooking time is due, add in frozen vegetables. Set heat to medium. Stir well. Season with pepper and tamari to your liking. Serve with rice or noodles. :)

I hope you liked this recipe.

Just wondering, do you find yourself more vulnerable to having sore throat after having curry that is not even spicy?

Review: Middle Fish @ Berkeley St, North Melbourne

2012-04-30T07:00:00.000+10:00

Middle Fish is the new Thai kid in the block. The best thing is that, it is near where my uni is. This makes it a really accessible, emergency lunch spot, even though I do not normally eat out. Usually, I pack a sandwich to uni. It is cheaper and of course, healthier, because I know exactly what is inside of it.

However, I decided to make an exception for last Thursday. Last Thursday was a really special day because I successfully finished my first draft for the introduction of my monster sized thesis. It's just 10000 words but it is a huge leap from the usual 3000 I normally write for my history subjects.

It is not a time for me to relax but it takes off some steam. This calls for a celebration and Middle Fish sounds like the answer.

Middle Fish has a homely feel.

Middle Fish is not too far away from Seven Seeds but compared to Seven Seeds, I would prefer Middle Fish as spot to meet up with friends just because it is much spacious. Also, it has this homely touch to it. It feels like you are dining in someone's house instead of a restaurant, which is nice.

Table for two? :D

I wanted to have a much bigger table but as they were expecting a huge number of customers during lunch, I was given a table for two. It is much better than sharing a table with someone I do not know, which normally happens in Seven Seeds (I never get a table for myself!) so I am not complaining.

Strange ensemble. Sugar in red bull bottle. Maggi seasoning. Odd flowers.

The decor here is certainly quirky and can throw you off guard. There is a chandelier made of cups. The cashier area does not look like a cashier! If it was not for the cash register, I would have thought that it was a kitchen island! The tables and chairs do not necessarily match, which adds to the cool factor. I would not call Middle Fish hippie but it is certainly edgy. Edge factor up by a point when they blasted some T-pop (Kpop is Korean pop, Tpop is Thai pop) from the 90s (?) when lunch service is at its peak.

I must be saying something stupid here. I look slightly derpy.

The menu is relatively straightforward and easy to navigate. Having said that, making a choice is not easy. Everything sounds potentially good. It took me a while for me to decide on pork ribs in clear curry and caramelized sticky pork.

My chai latte

To start off my lunch, I had a cup of chai latte. It was sweetened, something I was not too happy about because I prefer my chai latte "naked" or without sugar. It was also not strong enough. :(

Thai tea with condensed milk

My sister had the Thai tea with condensed milk. I highly recommend that you ask for the condensed milk separately from the tea because the tea was too sweet! ><

The staff was nice enough to replace our drink with a less sweeter one. We really appreciate the good service and hope that other customers will be able to experience it as well. :)

Clear curry pork ribs - comes with rice and vegetables

My sister's clear curry pork ribs is one of the spiciest things I had in a while. It is rated only one chilli but I am not sure why I feel like my whole body was on fire after having a few spoons of the fiery soup. Taste wise, I wished there were more herbs. If there were, I would have loved it even more. The ribs were very tender, almost melt in your mouth quality. Also, I loved how there was a nice balance between vegetables and meat. :)

Panda digging into her meal

She said that this was the bomb because it was spicy enough to take off some of the stress she had from her conservatorium.

Caramelized sticky pork

At 15 AUD, I felt that the caramelized sticky pork with holy basil was quite steep in terms of price but the ingredients used were really fresh - look at the cucumber! Plus, the egg was perfect. The yolk was still gooey despite it being fried. The vegetables were cooked just nice. And the pork belly was cooked to the point it is less fatty. This makes eating it a less icky experience.

The sticky pork was sticky enough and had a slight crispiness to it. Taste wise, the pork was slightly sweet and salty with a hint of acidity. The holy basil added a lovely dimension to it.

Our meal was decent. I would not consider it mind blowing considering that there were some things I wished were better in terms of taste. Nevertheless, I might return so that I can try other dishes as well.

Little things:

-Ambience: Love the environment here! <3

-Service: Staff are really friendly and helpful, in spite of the super busy lunch service

-Budget: Damage done was 40 AUD. Slightly steep for most students but should be alright, considering the quality of the food

-Portions: Reasonable. The ratio of meat to vegetables is really balanced, something that I really like. :)

-For more information:

After our stint at Middle Fish, we wrapped up with desserts at the new Cacao Green branch at Bourke St. I just loved how they had more seats there, compared to the Swanston store. Still, I prefer the Swanston store because of convenience.

Green tea froyo, our favorite!

Service here is much better and friendly, though. :)

Simply Cooking: Stir fry Corn, Bok Choy and Xue Chai (Preserved King Cabbage)

2012-04-28T06:01:00.000+10:00

I'm going through this phase in which I am doubting my own abilities. This always happens when I am faced with two, really compelling arguments on the same issue: one of argument is related to someone important, and another is related to my intuition. I am trying to find the Middle Way, as advocated by Confucius because the Middle Way is always the best way, so he said.

I am not sure why these two arguments are affecting me so badly. Normally, they will not but this is really crucial because it is a bit like a life and death situation.

I apologize for speaking in abstract terms again, or at least, I think it is abstract. You have to spare me because I am not good at verbalising my thoughts. If you take a peek into my head, I imagine you find lots and lots of black lines, crossing out each other, linking to nowhere, or possibly infinity. Trust me, you will NOT be interested. Even my own friends, sometimes, do not get me.

But don't worry, my recipes will not be unreachable. I always try to make them as simple as possible. Today is another one of those super simple recipes! You will just need six ingredients. Yes, six, to prepare this wonderful, mind blowing Mainland Chinese styled dish.

Bok choy, corn and preserved cabbage

Recipe: Stir fry Corn, Bok Choy and Xue Chai (Serves 2)

-Ingredients:

A:
-1 teaspoon of oil + 2 drops of sesame oil (You can use more oil as it gives the bok choy a nice, smooth texture, instead of visible ridged lines.)
-1 teaspoon of xue chai (Generally, you should rinse them. I've tried not rinsing them once to see what happens. I think it tastes better!) You can find this in the Asian grocery store.
-1/2 bowl of frozen corn kernels
-2 tablespoon of Chinese rice wine

B:
-1 bunch of bok choy (They usually come in a set of three in the market), washed, bottoms removed, and chopped into half.
-A pinch of pepper.

Instagram-med version. I still prefer my Ixus.

Instructions:

1. Heat a deep, frying pan. Add oil, xue chai, and corn. Stir fry on low-medium heat for around 2 minutes. Add in 1 tablespoon of Chinese rice wine. Stir fry for another minute. By now, the corn and xue chai should give out a nice sweet-salty aroma that reminds one of butter!

2. Add in bok choy. Add in 1 tablespoon of Chinese rice wine. Cover the lid. Raise to medium heat.

3. When you see large droplets of water vapour, it is time to give your bok choy a nice stir. :D Oh, and add in some pepper. Stir until it turns a nice shade of green - it's very easy to tell! And then, plate it up. Best served with rice or congee. :D

I do hope that this recipe is comprehensible.

Credits go to Terri. I was inspired by her recipe here.

Luxury Redefined.

2012-04-25T07:00:00.000+10:00

I enjoy having haute cuisine. The details, the concept and the design, can be quite... how should I word it? Stimulating to the senses? Mind blowing?

However, too much of "dynamite" can create quite a tension. It's a bit like listening to La Valse, a song that my dear Panda is working on at the moment.

It can be exquisite but too much of it does make you feel incredibly frustrated. So, there are times, when I need to unwind and enjoy the simpler things in life.

After all, simplicity is elegant. For me, it is luxury on its own.

Steamed yam cake with sambal and hoi sin sauce

Steamed yam cake is something I could never get sick of. Especially when it is filled with fluffy, chunky pieces of yam and crispy bits of dried shrimp. Topped with sweet and sour sambal, it is a luxurious treat.

Bubur cha cha

My favorite dessert from childhood. It still retains its charm, however, puberty does wonders. One of the things it did was to temper my love for sweet, creamy treat, such as these.

A trip to the dry goods store at Imbi Market

A trip to Imbi Market is never fulfilling without visits to the shops and stalls. Sometimes, I exchange light banters with the lady who my mom and I buy vegetables from since the 1990s.

Yong tau foo

Forget about Ampang Yong Tau Foo. "Grandma's" Yong Tau Foo at Taman Muda Market is the best Yong Tau Foo in town. The stuffed ingredients (Yong Tau Foo) sell like hot cakes. So, to enjoy our favorite silken tofu stuffed with minced fish and dried squid, we had to get there real early. It is difficult to secure a table too!

Silky white tofu

Looks plain but wait till you see the inside.

Understated elegance

Just as the picture describes.

It is as silky as the silk squares at Hermes. And it slides in your mouth, effortlessly, melting into a puddle of soy.

I am allergic to soy but for this, I shall risk having a tummy ache.

Pork mince on rice noodles

Sometimes, it is such simple meals that make you cherish life even more.

Fluffy and light banana cake vs. steamed golden tapioca cake topped with coconut flakes prepared with gula melaka

I am never a huge fan of banana bread and the likes. There is an exception, however. I will never resist the cakes and kuihs sold by this old uncle at the Taman Muda Market. The steamed golden tapioca cake is to die for. Like "Grandma's" Yong Tau Foo, they sell like hot cakes too. Only the early birds gets the early worms.

This is my idea of luxury. Simple and not fussy.

Recipe: Stewed pumpkin and pork neck (with a touch of dried shrimp)

2012-04-22T10:11:00.000+10:00

A few days ago, Isabella or Bell, who is a friend from high school and a prolific blogger from my hometown, has referred to my blog in regards to an issue that I've been trying to battle for months.

If you have guessed "Acne", you are right.

I think I've made it quite clear in my blog about this frustrating condition that I've acquired at the end of 2010. Unlike Bell, I do not have perfect skin to start with. Maybe I did to a point, but that was because I regularly had extractions and AHA/ Glycolic peels. Up until 2010.

2010 was a stressful year for me. It was a crazy roller coaster ride, with essays due at the end of every single week. This, coupled with my raging hormones (My puberty did not stop after I turned 18 because it started late - there was an increase in my height by 1 centimetre at 2010), was the perfect concoction for every teenager's worst nightmare - acne.

And it was not the blackheads/ whiteheads only sort of acne. It was the "angry, red, painful, embarrassing" kind.

Thankfully, with the right kind of advice and the right sort of products - at least IMO -, a series of BHA peels, two nasty extraction session, traditional remedies which involve lots of silver needles on your body (up to 50 at one go) and a range of Chinese herbs that are either spicy, super sour, bitter as hell or blander than water, I have kept the condition under control.

As you can see from the picture above, my skin is by no means perfect. I still get the occasional pimple. My left face is still slightly problematic - I do not understand why all my clogged pores are localized on the left side of my face! Plus, I do not sleep facing the left... Maybe I have issues with my liver, which I do, according to Dr K, my TCM practitioner.

Having said that, I am happy with it. At least, there were not 100 angry pus filled pimples all over my face. I still do peels. Instead of 12 percent, I do the 20 percent, which is much more potent. When F, the ever so friendly nurse, administers the BHA peel on me, it feels like your face has been splashed with boiling water. The sensation lasts for 2 minutes but the results will leave you with skin softer than tofu for the next few weeks, after you've peeled, of course.

So yes, the condition is under control. You can control it with time. :) Alternatively, like Bell, you can take the fast route but like Skinacea, I personally feel it is better to be holistic when dealing with acne.

Anyway, my point is, my acne is still there but controlled. I will have to drink more Chinese herbs and do more acupuncture, and have more extractions and peels to keep it under control, and one day, it will go away. Dr K did mention that there's nothing I can do but to ensure that I live a healthy lifestyle and get enough beauty sleep.

Hehe.

Acne aside, I would love to share this recipe that involves pork and pumpkin. Something Daisy and Sean would love.

This recipe is pretty simple but "simple" is subjective. It can be slightly difficult for those who rarely deal with the wok. So yes.

Recipe: Stewed pumpkin and pork neck (Serves 6)

Ingredients:

-1 kilo of pork neck

-A pinch of pepper

-A pinch of Chinese five spice

-1 tablespoon of soy sauce/ tamari

-1 tablespoon of Chinese rice wine

-1 teaspoon of corn flour

-1 teaspoon of olive oil + 1 drop of sesame oil

-50 grammes of dried shrimp*

-A teaspoon of olive oil + 1 drop of sesame oil

-4 cloves of garlic, crushed and finely chopped

-1 shallot, skin peeled, sliced (Shallots in Australia are gigantic)

-600 grammes of pumpkin (Weight is after the core is removed and skin peeled)

-80 ml of chicken stock/water**

-1 tablespoon of oyster sauce

-Half teaspoon of taucu (preserved bean paste - optional) ***

-A dash of Chinese rice wine.

-Generous amounts of pepper

-A teaspoon of high quality soy sauce (optional)

-A tablespoon of chopped chives. ****

Notes:

* The dried shrimp I use is from Pangkor Island. I brought it over to Australia from Kuala Lumpur. You can never find it in Australia because the ones they carry here are usually from Thailand, which is substandard stuff and laden with orange colouring; therefore, this is optional. Using dried shrimp, however, will make it taste better because pumpkin and dried shrimp are like best friends. Alternatively, you can use waxed meat. Make sure you boil the waxed meat, rinse it, and chop it up

**Do not use too much of liquids. The pumpkin will sweat out water. If you do, make sure you do it when you noticed that the pan is drying up.

*** Taucu will give it an interesting dimension but it is optional. Do not be too generous with this.

**** Ideally, use spring onions because they go well with dried shrimp. I did not use spring onions because they tend to spoil really easily.

Instructions:

1. Mix ingredients A together in a large bowl. Set aside for 2 hours in room temperature or overnight in the fridge.

2. Heat up a deep pan. Add in oil. Add in dried shrimp. Stir fry dried shrimp on low heat until there is a lovely aroma wafting from it. Do not use high heat because it might burn. After stir frying it, set aside in a bowl.

3. Brown meat on medium to high heat using the same pan. Do it batch by batch to ensure that each piece of meat is well caramelized. Set aside.

4. Briefly rinse the pan to get rid of the impurities that are sticking on it. Using the same pan, add in garlic and shallots. Heat the pan up. Add in oil. Saute the garlic and shallots until fragrant on low to medium heat.

5. Add in the dried shrimp and pumpkin. Stir for around 6-7 minutes. Add in a dash of Chinese rice. wine.

6. Incorporate the pork into the stir fry. Add in chicken stock or water, followed by taucu and oyster sauce. Make sure the taucu and oyster sauce is well incorporated. Cover the pot. Bring to boil and then set to simmer for 30 minutes. When necessary, add more water.

7. After 30 minutes, add in pepper and chives. Give it a taste test. If it is slightly on the sweet side, you can add soy sauce. There are no hard and fast rules to seasoning. If you feel that you want it to be saltier, you are more than welcome too add more soy sauce but you run the risk of ruining the taste of this stew.

This stew is best served after a day or two in the fridge. Or better still, after two weeks in the freezer. This stew is best to go with rice and Asian greens.

According to my sister, this is one of my better creations. It is not actually my creation but I did not use a recipe for this. :)

Simply Cooking: Thai basil, Chicken Cashew Stir fry

2012-04-20T10:37:00.000+10:00

A lot of people have been asking me this question:

"Why do Malaysians like to study in Australia?"

I haven't been asked about this from anyone, particularly Australians. It is like, in the past 4 years, nobody seemed to care. Until a few days ago, when my supervisor asked me this question. Then, a few hours after my supervisor asked the question, a random reader asked the question. This morning, when I decided to buy 14 chicken thigh fillets, which shocked the poultry-monger who I'm quite familiar with, a lady who was working in the same shop asked a similar question.

Well, there are many reasons. Look, there are a lot of Malaysians studying in the UK, in the States, in Taiwan, China etc. All for the following reasons:

1. You get better job prospects if you study overseas - Unfortunately, this is the truth. I've spoken to some people who work inside banks and they told me that if you're from overseas, you have a higher chance of being employed.

2. More choices - Psychology was not offered in Malaysia up until recently. And only one university, which is HELP, received accreditation by the APA. If you're studying psychology and the program is not accredited, you might need to study the whole bloody thing again if you're going to overseas for your Masters. In UK, they offer all sorts of subjects I've never heard before. In the States, you get to do weird subject combinations. A bit like Melbourne Uni, two majors that might be unrelated and one breadth subject that is completely not related to your two majors. Haha.

And why would I pick Australia over the States and UK:

1. It takes 8 hours for you to get from KL to Melbourne. 5 hours for Perth. It takes you almost a day to get to the States, 13 hours to get to London.

2. The holidays allow you to celebrate Chinese New Year, winter festival and possibly, Moon cake festival. This matters a lot for me!

3. The time difference is not particularly huge. This means, you can call home to your loved ones without much of an issue. When I was in New York, I was literally missing my mom day and night. Everyday, I was thinking about how she's doing, if she's eating well, if my dad bought her presents to keep her happy... etc. How can you study, with those things in your head all the time?!

Enough of rambling, I shall tell you about this Thai basil, chicken cashew stir fry I ripped from Not Quite Nigella, a blog that I read everyday for foodspiration. I rarely eat out these days, so I can only create new recipes or rip off recipes (if I am feeling uncreative) from the food blogs I read daily.

Close up shot.

This recipe is pretty straightforward, I feel. I did not make much alterations to the original recipe. Maybe I did but this is how I prepared it...

Recipe: Thai Basil, Chicken Cashew Stir fry (Serves 6)

A:
-1 kilo of chicken thighs, diced into 2 by 2 cm cubes
-A pinch of pepper
-A pinch of five spice
-A teaspoon of soy sauce/ tamari
-A drop of sesame oil

B:
-100 grammes of roasted cashews

C:
-A tablespoon of olive oil + a drop of sesame oil
-1 shallot, finely chopped
-3 cloves of garlic, finely chopped
-2 red chili, deseeded, finely chopped
-2 yellow capsicums, core removed, chopped into 1 by 1 cm squares
-A tablespoon of dark soy sauce
-A tablespoon of dark brown sugar (if you don't have palm)
-A tablespoon of fish sauce

D:
-Around 20-30 basil leaves
- A pinch of pepper

Instructions:

1. Mix ingredients A in a bowl. Set it aside for 2 hours or overnight in the fridge. If you're putting it in the fridge, make sure it is at room temperature for an hour before you cook it.

2. In a large, hot pan, brown the chicken. Do it batch by batch and not altogether because you may end up steaming the chicken instead of browning it.

3. Remove chicken. Set aside.

4. In the same pan, add in oil. Set heat to medium. Add in garlic, shallots, and red chili. Stir until fragrant.

5. Add in capscisum. Stir for two to three minutes. At this point, you can choose to add a touch of cooking sake.

6. Set heat to high. Add in chicken and the remaning ingredients from list C.

7. Stir fry until chicken is coated well with the condiments (Took me around 10 minutes) Add in your roasted cashews and basil. Stir until basil is slightly wilted. Finish off with a pinch of pepper. Now, you are ready to serve.

I hope you enjoyed this recipe. :)

Review: RM 28++ Antipasti Lunch Buffet @ Spasso Milano, Pavilion KL

2012-04-17T06:00:00.000+10:00

My family and I have never been huge on buffets because my mom cannot stand the sight of people gorging down large amounts of food. Yet, there are occasions when my family and I will actually have buffet.

One of these rare occasions took place at Spasso Milano. My parents did not know much about Spasso Milano. I have heard a thing or two about it but was never really interested in it until I saw a family happily eating away spaghetti al pesto at Spasso Milano. The lush, green, al pesto looked promising. I told my parents that we have to dine at Spasso Milano, at least once.

After weeks of delay, we finally had lunch at Spasso Milano. That was how we discovered about the lunch buffet. We were informed by the waiting staff that there was a buffet priced at RM 28++. At this point, all thoughts of having spaghetti al pesto flew out from the window.

The selection was quite good, considering the price.

Condiments bar and other antipasti.

Salad bar

Frittata and salt cake

Pasta with broccoli

Succulent grilled pork!

Chocolate tart

Berry pannacotta

Not everything was superb. Some were just alright but there were items that deserved praises. For example, the black olives. I was never a huge fan of olives for I always felt that they were too salty. However, the black olives here are delicious! They have lovely nutty taste.

The pasta dish was just alright. I guess you cannot really expect al dente pasta from a buffet. The greens from the salad bar were very fresh and crunchy. No complains in that department.

The cold appetizers were underwhelming at times. During my first visit, there were mussels as appetizer. They looked alright but were lacked the freshness. Yet, not all is bad. The grilled items were amazing. They were grilled on the spot, therefore, always hot. :D I highly recommend the grilled pork. At first, I fear that the grilled pork might be too gamy to taste. After one bite of it, I could not stop ooh-ing and aah-ing over the grilled pork.

The grilled vegetables were too oily and served cold. I wished that they were served hot, like the grilled meat. :(

I have mixed feelings towards desserts. Some of them were good, while others were too sweet. There was gelato served too but none of us knew it until we finished the buffet.

Coffee was alright but foam was too rough

The buffet does not include drinks and water. You will have to order bottled water. If not mistaken, it costs around RM 3 per bottle (500ml).

I am not sure how the buffet is like now. From my experience in February, the buffet was quite decent. Now, if you have been to this buffet, I would like to hear your opinion. :D

Little things:

-Ambience: Can be quite stuffy, depending on where you are seated

-Service: Alright.

-Budget: Quite reasonable for it is only RM 28 ++ per pax.

Review: Lunch @ Roule Galette, Flinders Lane, Melbourne CBD

2012-04-15T06:05:00.001+10:00

I love Taiwanese crepes. The crisp, paper thin, layers encasing a medley of cotton-like pork floss, seaweed and Japanese mayo, had a place in my heart since I had my first taste of it in Taman Connaught’s night bazaar. That was the first and the last time my mom allowed my sister and I to get Taiwanese crepes. My relationship with crepes was short-lived but it was something that I could never forget.

My relationship with French crepes, however, is one that is marked with disgust. My first crepe suzette was at Windsor Hotel, which is famed for its afternoon tea (I do not recommend having high tea there), was a flop. The crepe was topped with lots of whipped cream and sickly sweet syrup, exactly what I did not want from a crepe. Then, I had another bad crepe episode in my flight from Los Angeles to Melbourne. Breakfast was either pancakes or crepes. Having experienced bad pancakes during my flight from Melbourne to LA, I opted for crepes. When I unveiled the hot foil, I felt that the soggy pancakes might be the lesser evil. The crepe looked bloated. Coated with a thick, orange-coloured syrup, it looked far from appetizing. It was a long battle: To eat or not to eat. After a nice sword fighting with my conscience, I decided to pick up the plastic fork and maneuver a small piece of the crepe. Since that episode, I never touched any French crepes.

Until, a two weeks ago.

Right in front of the entrance to Port Philip Arcade

I am not sure why I decided to have crepes at Roule Galette, which is tucked away in one of those alleys at Flinders lane. Maybe it was out of curiosity after not having crepes for a while. Or it was due to budget and ratings - Roule Galette had good ratings at Urbanspoon. My sister was a bit puzzled too because I normally do not dig into crepes.

Hong Mao waiting for food. She looks too cute!!

Alien with the usual alien stare.

The menu was pretty straightforward. Service is alright but if you can speak French, it will be a bonus for you. :D

We ordered Popeye, which is a savory galette (crepe made of buckwheat) and Yeti, a sweet, standard eggy crepe. Popeye, as indicated by its rather quirky name, has spinach and goats cheese. I have decided to add mushrooms to Popeye because I decided that having spinach alone would be so boring.

Popeye - crepe

My decision to add mushrooms was not a bad one because it went well with the gooey, mild cheese. The cheese was slightly acidic, with a nice hint of saltiness to it, which went really well with the baby spinach and mushrooms.

The spinach is served raw. Don't freak out. Spinach, when in its raw state, is a little spicy, in a herby sense. This adds complexity to the galette. If you are worried about contracting E. Coli, the hot cheese will cook the spinach eventually. :)

The galette was pretty crispy. It reminded me a little of the Taiwanese crepe that I had years ago. My sister and I highly recommend the galette.

Yeti - fresh banana, caramel ice cream, chocolate

The Yeti, on the other hand, was a slightly different story. We did not really enjoy it that much. First, the chocolate is basically chocolate syrup. I was expecting molten artisan chocolate, however, I think it is just my sister and I being a little too ambitious with our expectations.

I was hoping that the sweet crepe would be crispy too. Unfortunately, it is the eggy type that both of us do not fancy that much. Considering that the syrup was pretty sweet, I did not get the idea of adding caramel strips and icing sugar.

I did not finish my bit. My sister did not enjoy this. Having said that, if you are the sort who loves chocolate syrup and all things sweet, this may be just for you.

Pekoe tea

To rinse off the sweetness, we had some strong Pekoe tea. I did not sample any of their coffee but judging from the lovely, nutty aroma that was wafting from the other table that belonged to a friendly couple from Switzerland, I think you should have the coffee if you are a coffee lover. :)

On the whole, I felt that the visit was a decent one. I learnt a bit more about crepes (not all crepes are bad!) and some variations can taste good (i.e. the galette). Next time, I should order more savory ones. I prefer the savory ones over the sweet ones. My sister shared the same opinion too.

I am so sorry that I have not been blogging much. Let's just say that I've been preoccupied with other things.

Little things:

-Service: Quite alright. Can be a little slow when it is busy

-Ambience: It is a tiny cafe. So, you won't want to be hanging around for too long.

-Portions: Quite huge. I find that one crepe for two is enough!

-Budget: Cheap. Damage done was 24 AUD.

-For more information:

Recipe: Kimchi, Mentaiko, Pumpkin and Shiro Miso soup

2012-04-11T11:09:00.000+10:00

This is for Daisy of Never Too Sweet, who loves pumpkin so much.

Well, guess what, Daisy? Good news for you. I love pumpkin too! So much that I have to have it once per week, even if I risk turning yellow.

Oh well, it has chuck loads of Vitamin A that is good for combating acne and of course, wrinkles. Plus, my skin is already yellow. I think.

What's in the soup? Pumpkin, konbu, mentaiko, kimchi and enoki. :)

Recipe: Kimchi, Mentaiko, Pumpkin and Shiro Miso (Serves 6-8)

Ingredients:

A:
-1.5 litres of water
-A generous amount of bonito flakes/ katsuboshi
-2 pieces of konbu
-2 tablespoons of mirin

B:
-150 grammes - 200 grammes of kimchi ( I use Wellbeing brand)
-1 kilo of pumpkin, skin removed, seed removed and cut into cubes
-2 mentaiko sacs ( I usually get mine, the pickled ones, from the Korean mart in the CBD)
-500 grammes of enoki

-A teaspoon of chicken buillon powder
-A tablespoon of cooking sake

C:
-1.5 heaped tablespoon of shiro miso (white miso - don't try anything funny and use brown miso. It does not go well with kimchi)
-A pinch of pepper
-2 drops of sesame oil

The soup with corn and bok choy.

Instructions:

1. Add water into a large pot. Bring to simmer. Add in bonito, mirin and konbu. Simmer for 20 minutes until the liquid has a pale, golden brown tint to it. Remove the flakes out using a sieve and remove the konbu.

2. Add in ingredients from list B. Bring to boil and then set on simmer for 20 minutes.

3. Add in ingredients from list C. You are now ready to serve your soup. I highly recommend having this with some corn kernels and wombok. If you have fish cakes or meat balls at home, it would be perfect!

I hope all of you liked this recipe. And if you have noticed, it is both Korean and Japanese. :D

Revisiting Shanghai Restaurant

2012-04-08T18:20:00.000+10:00

Before I start this post, I would love to clarify some things in regards to the previous post.

Some have commented that my budget on food shopping is pretty high. 200 AUD at most per week. Do note that I did put the word "at most" and "at most" is rare. Most of the time, I spend around 50-60 AUD lesser than the maximum value. That might seem pretty a lot and you may think that I have a huge budget. Unfortunately, I do not. Once per month, my mom gives me 2000 AUD to split between my sister and I. I have to pay my electricity, telephone, internet, mobile, and water bills with that much of money. I also have to use that money to pay my home insurance. I have to use that same amount of pay for my transportation. This leaves me around 1000 AUD or so for grocery shopping and food. I rarely eat out this days, which means, I save more. I do not do any shopping, and I do not go out with my friends. I rarely spend on non-food items. Yes, you can say that I do not have a social life, but I think differently. I think I am saving money and saving my time so that I can meet my deadlines (If you're wondering how I finish my assignments on time, this is the trick).

If you think that the reason why I can afford to cook nice meals for myself is because I am paid to blog, you've came to the wrong blog. Once again, I DO NOT, do paid reviews or any of that sort. And my advertising income from Nuffnang, cannot even cover 2 weeks of food expenses. Plus, the reason why I joined Nuffnang in the first place is NOT for the money.

If you think that I am spoilt, I do not think I am on the grounds that I do my own housework and do my own dishes like how your kakak would make your bed and pour you a glass of water. I may not have a part time job, which makes me dependent on my parents, but the fact that my uni fees cost 30000 AUD per year, which is RM 100, 000, means that if I have a part time job and screw up my degree, I will lose more money and my dream of being a psychologist (priceless) in the end.

Having said that, I think that the reason why my mom gave my sister and I an allowance of 2000 AUD per month is to train both of us to spend wisely. :)

That's about it. Here's my post...

________________________________________

I feel that most local students are really lucky because they are local. They have parents that they can have family meals with, they have parents that can cook them nice meals, parents that bring them out to amazing places during the holidays... Granted, not all of them are from Victoria... Yet, being 2 hours of drive away from one's family is better than being 8 hours of plane ride, plus two hours of time difference.

This year would be the fifth year living away from my parents. I do go back twice a year (last year, I went back only once because of my US trip) but still, it's a far cry from having to see them everyday. But, it has its perks too. I was certainly more independent than I was five years ago and I felt more grateful towards my parents.

What I missed most about home is Chinese New Year. Sometimes, Chinese New Year can come across as a drag during the actual event itself but before it, you can feel the excitement in the air. During this year's Chinese New Year, I had lots of awesome Chinese food. One of the more awesome meals I had was at Shanghai Restaurant, JW Marriot KL, the only place I would go for xiao long baos and anything Southern Chinese, apart from Dragon-I Signature at Pavilion, aka my second home ( I used to work there) , so it seems.

As usual, my mom and I ordered some staples and some dishes we had not try before.

Crispy eel

We had not have this before, so we decided to have crispy eel. It has a nice tangy taste to it, from the black vinegar, which effectively cuts through the richness of this appetizer. I do recommend sharing it between three to four people. Having too much of it can really stir things up in your guts. It's quite fulfilling, at least, from my point of view.

Xiao Long Bao

This is a must, as always. There's no other place I would go for Xiao Long Baos. I've tried Din Tai Fung, Paradise Dynasty, Dragon-I Signature and other places that serve XLB (even Shang Palace - PLEASE DON'T ORDER XLB IN SHANG PALACE PLEASE), but only the ones here can satisfy me. Super thin skin, super nice broth that is not super oily or salty, and the meat filling has a nice balance of actual meat and fat.

Duck stuffed with glutinous rice

This was something that we had not had before as well. I find it very impressive how they manage to stuff the glutinous rice into those tender duck thighs. Incredibly lovely.

Deep fried scallions with hand pulled noodles (La Mian)

This was just one really sinful noodle dish. The scallions were deep fried, and the noodles were tossed in oil and soy sauce. We decided to add some thinly sliced ginger and black vinegar, which made it even more fragrant and easier to eat. :) We only had a small bowl each because it was seriously too rich.

We also had other things, such as the standard greens and stuff like that but I did not bother reviewing it. The taste has been pretty consistent throughout my visits for the past six years.

Grilled Nian Gao coated with sesame seeds

I just love this. Love love love love love. The sesame seeds gave it a touch of saltiness. Possibly one of the better nian gaos served in KL.

Of course, apart from all of this, the meal I missed most was my second last meal at Shang Palace, Shangri La KL

It was one of those meals that you can never forget because they even had a lion dance in the restaurant itself. Noisy but rewarding!

Sweet and sour pork

I ordered the classic Cantonese dish, or probably, the most bastardized Chinese dish throughout the world, sweet and sour pork. I just love this so much. Deep fried and not really healthy. Therefore, I only eat it a few times in every five to six years. Hahahahaha.

What do I normally eat?

2012-04-06T07:31:00.000+10:00

Disclaimer: The following post is inspired by Ms I-hua. :)

It's 6am. Time to start preparing my first meal, and probably the heaviest meal of the day.

It's always around this time that my kitchen will start heating up.

For me, breakfast must be as grand as a king's feast. My idea of a feast? I don't normally cook everyday. Probably three, four times a week? I got this idea from Cheesie's blog. I do not know which post to reference. I remember she wrote about her homestay experiences and she mentioned how her homestay mom basically made lots of dishes and rotate them on a daily basis.

I used the same logic and this is how I get away with cooking every single day. I usually prepare lots of stew, stir fry, and just chuck them in the freezer. For some reason, the freezer will make food tastes better. Not sure why.

Lamb shoulder stew with kidney beans and chickpeas

Ocean trout with milk and chardonnay stew

With vegetables, I tend to cook them on that day. Usually takes me around 15 minutes to finish cooking a vegetable dish? Unless it's stir fry of course. I find stir fry vegetables keep really well in the fridge. I usually undercook them a little so that when I microwave them, they look like they are fresh out of the wok.

Stir fry bok choy with preserved cabbage and corn

Mixed greens

Morning glory and XO sauce

Cauliflower and broccoli with leftover pulled chicken breast

So yes, I hope you guys have an idea of what I usually eat and cook. I'm not a super free person and have nothing to do. I have studying to do and assignments to complete but I still make sure I eat properly.

What is life if you are deprived of wholesome meals right?

I don't normally eat that much of meat. Probably 100 grammes to 150 grammes of meat per day? With fish, I'm a bit liberal. Probably 200 grammes. There are days where I do not eat any meat at all. Call me a vegetarian sympathizer, haha.

This also helps me save cost because meat is really pricey. When I cook meat, I spend more money. To feed my sister and I, it costs me at most 200 AUD per week. I do not do any groceries in Safeway unless its detergent, frozen greens and stuff like that. I do most of my food shopping in Victoria Market. And yes, to answer your burning question, I go to the market twice per week at 6.30am. Call me crazy but it's a habit that my mom passed down to me.

Plus, if you go any later, you are bound to compete with other people for seats in the tram, which slows you down and waste your time.

I think it's cheaper to get groceries done in the market. Plus, there's a lot of choice. Because I've been buying from the same stalls, I get better deals. I get 1-2 AUD of discount per kilo of meat. That's quite a lot if you keep getting discounts repeatedly. (Me thinks that my sister's cute looks is a contributing factor for getting discounts...)

Oh, compared to most of my friends, my monthly budget is quite little. It is good enough to pay for my transportation, utility bills and home insurance too. As I rarely eat out these days, I save a bit more so I can buy other things in the near future. Or probably donate it to the hospital I often go to for acupuncture in Malaysia because they only charge me RM 30 per visit, including the costs of the acupuncture needles, which are made of silver.

Here are examples of what I typically eat for breakfast:

Creamy eggs with kimchi, two types of greens (Choy sum and french beans), meat balls and fish cake to go with the chicken and wakame congee, and a small bowl of stir fry greens.

Mixed salad greens with leftover chicken breast in kewpie sesame dressing, steamed pumpkin, stir fry assorted vegetables in homemade chicken mushroom sauce

For lunch, I normally have sandwiches.

Decadent no? I normally have rye but this is really special occcasion because I'm having bagel and pumpernickel

The standard rye bread. Avocado, cheddar, cucumber and alfafa are my staples. The things that change would be the type of meat and bread

When I'm feeling like something sweet, I microwave a teensy block of dark chocolate and cut some avocado.

And dinner? I used to have yogurt but decided that having Chinese dessert soups that are mildly sweetened are healthier and cheaper.

This is not photoshopped, btw.

So what are your meals like?

Note: Pictures are taken using an Instagram. You can hunt me down on Instagram. My handle is as usual. I will post up the recipes for the pictures I posted up here soon! :)

Review: Lunch @ Sek Yuen, Jalan Pudu, Kuala Lumpur

2012-04-03T19:42:00.000+10:00

Having lunch at Sek Yuen was a out-of-the-world suggestion for both my parents. The last my parents had been there was around 15 years ago. According to my dad, my mom had such a bad experience that she vowed not to return.

Chairs that are older than my father

I decided that maybe, we should visit that restaurant at least once. My mom was a bit hesitant. I tried to convince her: "Dad kept talking about how he always frequent this place when he was a child. Maybe we should give it a go". She finally agreed, much to her dismay.

To give you a bit of background, Sek Yuen in the 50s is probably the Shang Palace today. In case you do not know, Shang Palace is one of the poshest Chinese restaurants in Kuala Lumpur. Dining at Sek Yuen in the 50s means that your family is probably well-off. That is the case for my dad. His father owns a soap and detergent factory. I guess that explains.

I decided to have a table in this rather hot and humid setting, even though my mom protested

To add to the experience, I decided to get a table in the non-conditioned section. My mom was, at this point, pretty pissed off with me. In her head, she must be thinking: "What an ungrateful wench of my daughter!"

See, I'm not princessy and spoilt all the time. I endure heat pretty well. Haha. Actually, no I don't. I'm one of those heat-intolerant people because my body feels like a heater all the time. I can survive in shorts in a 10 degree weather. I do not use a heating system at home.

Meals at Sek Yuen are no fine dining experience. Do not expect superb service or nice cutlery. Plates are mostly from the Zebra line, not Zwiling. I did not have any expectations, by the way.

Sweet potato leaves

We settled with three dishes. The stir fry sweet potato leaves arrived first. It was a tad too salty and oily for all of us. Lots of lard. My mom refused to eat it. I thought that this reminded me of my canteen food. I was not extremely eager to have it but it was okay. As I've said, I was not expecting much. Oh, the sweet potato leaves were too old. They were quite difficult to chew.

Chives and intestines

The intestines were foul. We had this dish sent back. The basically removed the intestines and re-fry the vegetables with roasted pork belly instead. What a neat trick.

Sweet and sour pork

This was probably the best dish we had. I think it's so hard to go wrong with this classic dish. White vinegar was used, so it could be harsh for some. I found it alright. I wished they had pineapples though. :)

Overall, I thought having lunch at Sek Yuen was interesting. At least, I can tell my friends, I had lunch at this place. It was not a super good experience. My mom hated me for two days for bringing upon her such misery. By the way, she's a pretty strict foodie compared to me. I find myself quite lenient sometimes. I think if she was writing a blog post, she would banish Sek Yuen to the pits of the earth. Considering that our meal costs around RM 30-40, I was not complaining.

Having said that, I prefer Yoke Woo Hin.