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

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.

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.

Braised Chicken

Ingredients:

Half chicken

Oyster sauce

Pepper

1 tablespoon of soy sauce

1/2 teaspoon of sugar

2 tablespoon of dark soya sauce

1/2 tablespoon of salt

1 tablespoon of hua tiao wine

1 tablespoon of vegetable/ olive oil

1 clove garlic, remove skin, minced

Water

Marinate the chicken with oyster sauce, pepper, soy sauce, dark soya sauce, salt and hua tiao wine for at least 1 hour.

Method:

1. Heat oil in a wok over high heat. Add garlic stir fry for 30 seconds until fragrant.

2. Add the marinated chicken and continue to stir fry.

3. Add some water to the chicken, once water begin to boil, reduce to medium low heat, cover lid and let it simmer for 20 minutes.

4. Stir occasionally so the chicken brown evenly on all sides. You will find the sauce will start to thicken slightly. Remove from heat and served hot.

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

ABC Congee

Ingredients:
1 small onion, diced.
½ of the carrot, peel and diced
1 tomato, peel off the skin, removed the seed and cut into cubes
1 potato, peel off the skin, chopped into cubes
1 chicken drumstick, removed the skin
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 all the ingredients into it.

Magic Cooker:
4. Once boil, put the magic cooker into the pot and let it simmer for at least 2 hours. Take out all cooked ingredients, mash it and put back to the congee again.

Stovetop:
4. Once boil, reduce heat to low or medium low heat. Take out all cooked ingredients, mash it and put back to the congee again. Occasionally stir until congee is smooth. The longer the time, the congee will have more flavor.

I personally prefer to use magic cooker, a lot more easier, convenient and save cost.

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

Dragon-i Restaurant

Shanghainess Drunken Chicken. This is a traditional dish from a quite famous city, Shanghai. It tastes very light, the ginger and the wine really impart their flavor into the chicken. The meat is moist and succulent……excellent.

Zhu Zai Bao. Very cute......yummy yummy

Dragon-i Restaurant (links)