Wednesday, January 30, 2008


There are times when a one-pot meal seems like having a get-out-of-jail card... it frees one the laborious chore of cooking multiple dishes especially in a Chinese meal. It is also heaven sent if you're cooking for one. At the end of the day, there is just one pot or two to wash ie. if you're eating out of the pot.

Wash and pre-soaked the rice for an hour or so before use. Drain off the water well in a colander.


1 Cup Rice

1¼ Cup Water

2 Tbsp. Butter

1 Diced Onion

Clove Minced Garlic

1 Tsp. Thyme

1 Tbsp. Chicken Granule


100 gm. Minced Pork • 1 Tbsp. Light Soy Sauce • 1 Tsp. Sugar
1 Tsp. Cornflour • 1 Tsp. White Pepper • 1 Tbsp. Oil

OTHERS: 4 Tbsp. Cooking Oil
¼ Cup Milk • Salt • ½ Can Corn Kernel


Fry half of the chopped onion and garlic with melted butter.

Add a teaspoon of thyme to the mix. Fry until the onion is soft.

Add in the drained rice; stir well to have the rice totally coated with the buttered onion/garlic, and absorbed to the rice

Pour in water. Ratio 1:1.25 , rice to water.

Stir the liquid, and toss the rice around.

Add a spoonful of chicken stock granular. Add salt to taste. (The stock should be slightly more salty than normal; the taste will be compensated once the rice is cooked).

Transfer the pot to a double-boiler (featured before) to have the rice cooked for 20 to 30 minutes.

Transfer to a rice cooker if you're using one, and have it done the normal way.

In another pot fry the remaining onion and garlic with cooking oil (4 Tsp.)until fragrant.

Add in the marinated minced pork. Quickly stir until it's no longer pink.

Pour in about a ¼ cup of milk. Let it cook for a while, for the milk to be absorbed into the meat.

Reduce the liquid until the meat is almost dry and yet moist. Add salt to taste.

The rice should be fluffy and cooked after 30 minutes.

Scoop the cooked meat on top of the rice pot...

... totally covering the rice.

Next spoon the corn kernel. Doing likewise as you did the meat.

Cover the pot and let is steam for another 5 minutes before serving.

In the rice cooker, do the same with the
keep-warm button on.

Tuesday, January 29, 2008


Truth be said, this is not one of the nicer noodle up the alley; short of flavor and low on the lamb content - see the amount of bones that comes with the lamb! The noodle is freshly pulled before being cooked. It's not as good as the soup version of pulled noodle I had the last time.

The big Xiao Loong Bao is a Shantung variety, hence its bigger size. Reasonable size for its price and tastes good too!

Since the Mooncake festival at Carpenter Street, I've learnt that my comrade in legs (formerly at King's Centre) has been running this Mainland Chinese food outlet specializing in his regional food.

Monday, January 28, 2008


Ginger Beef Rice

Went for Penang Laksa, but the timing was wrong; It's only served in the morning. So end up ordering a one-plate dinner for each of us. All the dishes were competently done. All items are priced so you know how much you're biting into. Beside the one plater, there are dishes for a complete Chinese Zhi-Char meal from soup to poultry.

This place doesn't have a Halal logo on its front door, but no pork is served here. The place is run by a West Malaysian concern.

Bitter Gourd Beef Rice

Tomato Fried Noodle

Friday, January 25, 2008


A try-out of the food outlets at the Food Bazaar was not meant to be, as we're a bit early (10:20 a.m.) as some of the stalls hadn't got their food ready yet , and our tummies couldn't wait any longer! If we waited much longer, it would be brunch. Somehow, there's a bad feeling 'bout this outing...

Starbuck... Nah! Secret Recipe... had only cakes and pastries! It wasn't the best of choice either, as it was the first shop we encountered after getting off the car, and we passed.

The menu on display had something resembling of a Malaysian breakfast, with Nasi Lemak, and the likes. I suspect, not knowing its origin, the toast and coffee are its main attractions, and the rest are just fillers (for those who are not drawn to the breakfast items). I guess, that early wasn't the best time to try out the food here, as quite a few items weren't available yet!

The bun toast looks good at first glance... like one of those used for McD's burger. It has Leng Gu-Eu (cold butter) with Kaya (coconut jam) spread on a lightly toasted bun. Good, eh? Not quite when you bite into it. The bread is stale! They said stale bread toasts crispier... yes... but Pui! Pui! if you can still detect the staleness of the bread. Just imagine paying RM2 to eat something stale.

Does Mee Siam (above) fare any better? For one, it's different from the wet variety we've come to be accustomed with. This is more akin to Thai red curry paste fried vermicelli. It's meatless apart from the julienned omelette. The raw vermicelli is soaked in tap water to rehydrate (the way I treat my vermicelli as well) as opposed to using hot water; it gives the noodle the crunchy feel. However, this is done to the extreme... it tastes raw like it's still in its translucent state. It's either, in their haste to serve its first dish, the noodle is used before it's properly dehydrated, or the noodle is under cooked. Either case, it's another RM4 down the drain for an almost raw plate of vermicelli.

Is that how the roti and beehoon are to be appreciated? Undercooked - toast and fried?!!! The coffee is its only redeeming savior. Unlike most West Malaysian coffeeshop's coffee, this kopi-O is not like those 'thick-tar' coffee. Then again, West Malaysians find Sarawakian coffee too watery, even for the "Kou-Kou".

Wednesday, January 23, 2008


This is a tweak on the zi-char recipe. The pork belly is to have a crispy crunch to the bite with infused gingery salted fish flavor. For those who have a fear biting into the springy fatty pork belly, you can cast your phobia out the window... it's like biting into a piece of koropok (shrimp cracker).


150 gm. Pork Belly

10 gm. Ginger

30 gm. Salted Fish

1 Tbsp. Cornflour

Cooking Oil


Bring the pot of water with the pork belly (1½" wide) submerged in the water. Add a couple of teaspoons of salt to the water. Lower the heat to a simmer after boiling for 5 minutes. Remove from the water after ½ an hour, and let it cool.

Meanwhile julienne the ginger.

Chopped the salted fish into equal bite size cues.

When the pork is cool and firm, slice it into ¼" thick.

Put the sliced pork into a a plastic bag with the cornflour. Shake the bag to have the pork lightly and throughly coated with the cornflour.

Shake off excess cornflour using a colander.

Pour enough cooking oil into a wok to deep/shallow fry the pork until golden in color, but not too stiff and dry; it will be sautéd again.

The pork belly's fat will be extracted during the frying process; this flavored oil will be used for frying later.

After removing the fried pork belly, leave about 6 tsp. of oil in the wok. Over medium flame fry the ginger until golden crisp. Toss and turn to ensure they are evenly fried.

Remove the ginger once done, and set aside; leaving the oil still in the wok.

Now stir-fry the salted fish to golden brown crisp. It will emit the fragrance and the saltiness from the fish.

Once the salted fish is done, throw in the fried pork belly into the mix to coat well; fry until crisp.

Extra salt might not be needed.

Serve and garnish with the fried ginger.

Tuesday, January 22, 2008


Fried Beehoon (vermicelli) Singapore Style

You don't have to be a prince to dine here... just a pauper will do; and you dine on the five-foot way, like we did. This is the famous halal seafood place in a most unlikely place, away from the usual cluster of eateries. This is the lone restaurant in the single block of shop houses among a housing estate, about a mile and half from town center, away from the tourist belt. This is better than the car park eateries on the golden triangle.

The place has fish tanks for live fishes and shrimps and lobsters, and it's not a gimmick; fresh vegetables and fruits are displayed for your selection too; all these take up on portion of the ground floor, while the adjoining shop house is taken by the open-kitchen. You can get a full view of the working kitchen from across the counter facing the road. Seatings proper are on the top floor.

The 5-foot-way dining is supposed to be for light casual dining, with a menu of rice and noodle. But one can still order more extravagant stuff from the mini market inside and have the kitchen served them out. Although this open dining area is close to the main road, you hardly notice the traffic. And it has a more secluded feel than the seatings upstairs.

We stuck to the local favorite of Tomato Kueh Teow, ie. fried flat rice noodle in light soy sauce with chicken and seafood topped with tomato ketchup sauce, and an order of Fried Beehoon done the Singapore way. I was expecting a curry-powder laced noodle with beef and onions, but I was wrong. It's a simple dry-fry with chicken and seafood as well. Nicely done! And they are around RM5 each.

Fried Tomato Kueh Teow

Monday, January 21, 2008


Fried Eggplant

From its name, it seems we should be thankful for the food we are about to receive here; however, this restaurant is playing charade with its name with its sounds like theme and its play on the appearance of the food. Its name should sound like "Thian Fook" (heavenly prosperous). And any attempt to describe the food will be futile and make a mockery of myself and the mock food. At least here the vegetables are more obvious than those "things are not what they seem" scenario. Taste-wise, they are pretty good and as for the price, I'm clueless for I'm just a guest of my meatless-aunty.

Nonya Chap Chai

Can't Figure-Out-What Soup

Sweet & Sour Mock Pork

Fake Sambal Midin

Fried Kailan

Fried Bamboo Shoot With Mushroom

Aaaahhh-Uuuummmmm!!! I haven't crossed over to the other side! See, I'm already lost for words with the non-meat stuff. Imagine a vegan doing a carnivorous food review!!! I'm sure you've come across a few fruitcakes. La-Dee-Da!!!


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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