Macau Street Food

Curry Fish Balls. （咖喱鱼旦)
One of the must-eat street food in Macau and it is so famous. This stall was nearby Solmar. The fish balls are bouncy and spicy. You can go with or without curry, up to your preference. Beside curry fish balls, they served crab balls, cheese fish balls, meat balls, vege and etc...

Another must-try street food, Pork Chop Bun (猪扒包). Pork chop bun is sold in many shops all over. The bun is soft and crusty, and the pork is juicy and tender. A best combination of taste.

Portuguese Egg Tart, good as snack. 

Pork Porridge. It was good. The porridge was so smooth and rich in flavour.

Pumpkin Prawns

Ingredients: 
1 kg of fresh prawns, with shells deveined and cleaned
½ teaspoon of salt
½ cup of oil (for deep fried the prawns)
2 eggs (only the egg white)
Half cup of flour
1/3 of small pumpkin, sliced

Method:
1. Steamed pumpkin for about 15 minutes or until it soft, mashed it. Set aside
2. Dip prawns into egg white to coat well. Then drop them into the flour and shake well to coat with flour.
3. Heat ½ cup of oil in the wok over medium-high heat. Carefully drop coated prawns into the hot oil and deep fry for about 2 minutes until light golden brown, turning once. Set aside. 4. Heat the wok. Pour mashed pumpkin into the wok, add salt and stir evenly.
5. Put the deep fried prawns in and continue to stir until all prawns are fully coated with the pumpkin paste. Off the fire and is ready to served.

Braised Fish With Hairy Cucumber/ Fuzzy Gourd

Ingredients:
1 Tilapia fish (cut into pieces)
½ hairy cucumber/ fuzzy gourd (sliced)
2 spring onions (cut diagonally into 3 inches)
5 slices of ginger
½ teaspoon of oyster sauce
1 tablespoon soy sauce
1 clove garlic, remove skin, minced
1 tablespoon of vegetable/ olive oil
½ cup of water
½ tablespoon of salt

Marinate the fish with salt for at least 1 hour.

Deep fry the fish:
½ cup of oil
2 tablespoon of flour

Method:
1. Add flour to the fish and stir evenly.
2. Heat half cup of oil in the wok over high heat.
3. Deep fry the fish until brownish colour. Transfer to a plate. (Pour away all the deep fried oil and wash wok)
4. Heat 1 tablespoon of oil in the wok. Add garlic and ginger, stir fry for 30 seconds or until fragrant.
5. Add harry cucumber/ fuzzy gourd, continue stir fry.
6. Add water and oyster sauce.
7. Once water begins to boil, add the deep fried fish, reduce to medium low heat, and let it simmer for 15 minutes or until the harry cucumber is soft.
8. Add spring onions
9. Season with salt and is ready to served.

You can change the quantity of the ingredients to your preferences.

Stir Fried Squid With Dry Chilies

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Ingredients:
Squid, sliced
8 dry chilies, cut into half
2 medium onions, sliced
1 garlic, minced
4 slice of ginger
½ teaspoon of salt
½ teaspoon of dark soy sauce
½ tablespoon of vegetable/ olive oil

Method:
1. Splash some hot water into the squid to get away the smell. (Or you may cook with some hot water)
2. Heat the oil. Add garlic, onion and ginger and sauté until brownish colour.
3. Add dry chilies, fry until fragrant
4. Add squid and stir fry
5. Add dark soy sauce
6. Season with salt and is ready to served

You can change the quantity of the ingredients to your preferences.

HomeCook Recipe @ Bandar Puteri, Puchong

Dinner on 15.06.09 (Monday)























Sambal Petai Prawns. Not too oily and not too spicy, just......nice......






















Salted Chicken. This is my favorite home cook food.





















Fried Pork Ribs. Taste just right but a little bit dry and hard.

Home Cook Recipe @ Bandar Puteri, Puchong
Address: No. 28, Jalan Puteri 5/2, Bandar Puteri, 47100 Puchong
Email: homecookrecipe@gmail.com
Tel/Fax: 03 - 8063 2933

Cafe Vegipai @ Taman Desa

Lunch on 050609

This is one of my favorite of the all-veg restaurant. The service is friendly, food is delicious, atmosphere is relaxing, clean and price is reasonable as well




















Pumpkin Fried Meehoon RM6.90. Combination of pumpkin, carrot, green pepper, onion, cabbage. Not only looks yummy but taste and flavor different from regular fried meehoon. Yummy...yummy...yummy...I love this dish.

Vietnamese Vermicelli RM5.90. Combination of rice noodles, chilies, carrots and mushroom added with some sour sauce. Beautifully presented, but taste abit weird for me.

Café Vegipai
No.37A, Jalan Desa Bakti, Taman Desa,
Off Jalan Kelang Lama, 56100 Kuala Lumpur.
Tel/ Fax: 03-7982 8184

Assam Stingray

Ingredients:
1 stingray (pou yu), cut into pieces
2 tomato (cut into wedges)
1 brinjal (cut diagonally into 3 inches)
5 ladies finger (cut into half)
1 tablespoon of fish curry powder
2 tablespoons of vegetable/ olive oil
1 teaspoon of salt

Spice Paste:
1 clove garlic, chopped
1 big onion, chopped
1 stalk of lemon grass (white part only)
1 tablespoon of dried ground chili peppers (depends how spicy you like)
2 tablespoons of tamarind paste 1 cup of water

Marinate the stingray with ½ tablespoon of fish curry powder and abit of salt.

Method:
1. Grind all the spice in a food processor. Set aside.
2. Soak the tamarind paste in warm water for 15 minutes. Squeeze the tamarind paste constantly to extract the flavor into the water.
3. Drain the paste and save the tamarind juice.
4. Heat oil and fry the spice paste for 2 minutes or until fragrant.
5. Add the tamarind juice, fish curry powder.
6. Add the tomato wedges, brinjal and ladies finger.
7. Add the fish, season with salt.
8. Simmer on medium low heat until the fish is cooked. Serve hot.

You can change the quantity of the ingredients to your preferences.

desert’s bar @ Subang Parade

Lunch on 300509

Smoke Chicken & Onion Quesadilla Wraps RM11.90. Smoke chicken , cheese and onions wrap with wafer, taste so so. I ended up adding some tabasco sauce to finish it.

Grapes Smoothies RM9.80. Combination of pure fresh red, black & green grapes, blended with crushed ice. Mild taste but healthy drinks.









































Cinnamon Muesli Blueberry Cheese RM8.90. Pretty delicious, I must say. The blueberry cheese is rich, creamy, not too sweet and melt in my mouth straight away.

desert’s bar (links)
Subang Parade
Lot LG-C05,
Lower Ground Floor,
Subang Parade,
No. 5, Jalan SS16/1 47500,
Subang Jaya, Selangor DE.
Tel: +603 5637 4758
Fax: +603 5637 4702

More outlets at: Casa Tropicana, Mont’ Kiara, Hartamas Shopping Centre, Menara Hap Seng, KL, SohoKL

Mushroom Chicken Rice

Ingredients:
1 cup of rice
1 cup of water
1 tablespoon of garlic, chopped
1 tablespoon of onion, chopped
4 slices of ginger
2 tablespoon of oyster sauce
1 tablespoon of dark soy sauce
½ tablespoon of soya sauce
2 tablespoon of hua tiao wine
3 chicken thighs (cut to bite sized pieces)
10 slices Chinese sausage
3 mushroom, sliced
3 auriculariaceae, sliced (云耳)
20 干金针
½ tablespoon of salt
1 pinch of white pepper
1 spring onion

Marinate the chicken with garlic, onion, ginger, oyster sauce, dark soy sauce, soya sauce, hua tiao wine, mushroom, auriculariaceae, 干金针，salt and pepper for at least 3 hours.

Method:
1. Wash the rice, then stir in with the rest of the ingredients.
2. Cook the mixture in a rice-cooker as you normally would for rice.

3. Steamed chinese sausage.
4. Mix sausage into cooked rice.
5. Garnish the cooked rice with spring onion

You can change the quantity of the ingredients to your preferences.

Hainan Style Braised Noodles

Ingredients:
I pack yellow noodles
1 big onion, sliced
3 eggs
1 medium cucumber, sliced
1 teaspoon of soy sauce
1 garlic, minced
6 small green lemon
6 shrimps (or option of pork sliced or chicken sliced)
3 tablespoons of vegetable/ olive oil
Half cup of water

Method:
1. Rinse noodles under hot water, drain, transfer to a large bowl, separate with fork
2. Heat the wok over medium high heat.
3. Add 1/3 of the oil to the heated pan.
4. Fried eggs, transfer to a plate.
5. Add the rest of the oil to the heated pan, stir fry garlic and onion until fragrant
6. Add cucumber and fried eggs, continue stir fry
7. Add noodles, stir fry for 2 minutes.
8. Add water to coat the noodles
9. Sprinkle salt and soy sauce.
10. Served splash with lemon sauce

You can change the quantity of the ingredients to your preferences.

Curry Pork Ribs

Ingredients:
Pork Ribs
1 red onion, peeled and chopped
2 tablespoons of curry paste
2 tablespoon of curry powder (meat curry powder, mix with water)
2 tablespoons of vegetable/ olive oil
2 tablespoon of low fat milk
1/2 teaspoon of salt, or to taste
3 stalks lemon grass
6 lady’s fingers

Method:
1. Season pork ribs with a bit of salt and curry powder.
2. Heat the wok over medium high heat. Add oil to the heated wok.
3. When the oil is hot, add onion, curry leaves and lemon grass. Stir fry until fragrant.
4. Add curry paste and curry powder. Continue stir fry until fragrant.
5. Add pork ribs and stir fry about 5 minutes so that the pork ribs is browned and coated with the curry paste.
6. Add small amount of water, let it simmer.
7. Add low fat milk, Stir evenly.
8. Add salt and lady's finger.
9. Cover and simmer until thicken and pork ribs is cooked and tender.

You can change the quantity of the ingredients to your preferences.

Mashed Potato

Ingredients:
1 potato
Water

Method:
1. Peel potato.
2. Simmer over medium-low heat until tender (you can also steam until tender).
3. Once done, mashed the potato

Chicken pumpkin porridge

Ingredients:
1 chicken drumstick, removed the skin
2 sliced of pumpkin
½ cup of Japanese rice
Water (2x of Japanese rice)

Method:
1. Use hot water to splash on the chicken to get away all the access chicken oil.
2. Put rice and water to boil over high heat.
3. Add chicken into the porridge
4. Steamed pumpkin until soft, mashed it and add into the porridge.

Magic Cooker:
Once boil, put the magic cooker into the pot and let it simmer for at least 2 hours.

Stovetop:
Once boil, reduce heat to low or medium low heat. Occasionally stir until porridge is smooth.

The longer the time, the porridge will have more flavor.

Steamed Prawns

Ingredients:
1 kg of fresh prawns, with shells and cleaned
2 tablespoon of hua tiao wine or rice wine
1 piece of ginger, sliced
1 egg white

Method:
1. Mix the ginger with the prawns.
2. Splash wine to the prawns.
3. Let it steamed for 5 minutes.
4. When the prawns almost cooked, put egg white on to the prawns. Served hot. The best is to dip with soy sauce.

You can change the quantity of the ingredients to your preferences.

Sister Curry Laksa (Seapark) @ Bandar Puteri Puchong

Breakfast on 23.05.09 (Saturday)






















I am a curry mee freak and i can easily finish a big bowl with the soup if it is good. The curry looks nice, it came with long beans, toufu pok, fresh cockles and chicken meat. (choice of drumstick, chicken wing or sliced chicken) Other than the basic ingredients, they also have seafood curry laksa and dry curry laksa. I personally don't really like the curry with seafood because the taste of the seafood will overlap the original taste of the curry itself, that's why i always prefer the original curry laksa. It was above average for me, but then is slightly expensive compare to others.

More pictures of curry laksa





























































































































Sister Curry Laksa Noddles Cuisine
Address: 12G, Jalan Puteri 2/6, Bandar Puteri Puchong, 47100 Puchong.
H/P: 013-2628 892 / 016-3376 789

Omelet Egg Yolk

Baby Food Recipe (Suitable for 8 months old baby)

Ingredients:
Eggs (omega or organic eggs)

Method:
1. Crack an egg and separate the white from the yolk
2. Warm abit of olive oil
3. Scramble the yolk in a bowl with formula, breast milk and transfer to frying pan
4. Cook over medium heat, scrambling constantly, until thoroughly cooked

Mashed Egg Yolk

Baby Food Recipe (Suitable for 8 month old.)

Ingredients:
Eggs (omega or organic eggs)

Method:
1. Hard-boil an egg
2. Peel shell away and cut in half
3. Scrape or pop out the yolk
4. Mash the yolk and mix in formula

Asia One Cafe @ Bandar Puteri Puchong

Japaness Grilled Fish. The fish turns out really moist. It's a simple tasty fish dish. But i hate the fish bones.





















Light and pleasant, Japanese Cold Soba are a refreshing dish to eat. Eaten cold and served with the sauce, and the sauce is excellent for this cold soba too.


















Hiyashi Chuka

















Tori Kawa. Grilled chicken skin, this is one of my favorite too. But too bad it turns out soft and not crispy at all.


























Winter Rose. A ordinary rose tea, but this is too sweet for me.

Green Beans with Hot Chilies

Ingredients:
Green beans (cut diagonally into 2 inches)
Garlic, minced
Hot chillies
Salt
Soy sauce
Vegetable/ olive oil

Method:
1. Heat the oil in a wok. Add garlic stir fry 30 seconds until fragrant.
2. Add in chillies and let it fry for 30 seconds.
3. Add green beans and a little bit of water.
4. Splash soy sauce to coat beans. Season with salt.
5. Stir continuously and let it cook for 7-10 minutes. And is ready to served.

You can change the quantity of the ingredients to your preferences

Curry Flavored Fried Rice

Ingredients:
2 bowl of leftover steamed rice
Chopped onions
Chopped carrots
Chopped celery
Garlic, minced
2 Eggs
1/2 tablespoon of salt
1 teaspoon of curry powder
1 tablespoons of vegetable / olive oil
1 teaspoon of soy sauce

Method:
1. Heat oil. Add garlic and onion and saute until brownish coulour.
2. Add carrot and celery and saute together until soften. Take out and put in a bowl.
3. Fried eggs, add steamed rice.
4. Add all the cooked ingredient and stir fry.
5. Sprinkle salt, soy sauce and curry powder over the fried rice and stir evenly. And is ready to served.

You can change the quantity of the ingredients to your preferences