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