Mee Hoon Kuay at the Bridge, Taman Mas, Kepong 甲洞桥头面粉糕

Mee Hoon Kuay at the Bridge, Taman Mas, Kepong 甲洞桥头面粉糕

 
This stall is located next to a river and was closed for quite a few months as a result of repairs being carried out on the bridge linking both banks. The 'mee hoon kuay' here is one of its kind. The helping is generous with lots of green vegetables, crunchy and deep-fried anchovies, minced pork and the 'mee hoon kuay', paper thin. Business is always brisk and the waiting time during the peak period is easily 1 to 1/12 hours.

If you are travelling from K.L. to Kepong town, after passing Jusco which is on the left, go further up and turn left before the traffic lights. Go straight in until you come to a new short bridge. The stall is next to the river.

The bowl of soupy mee hoon kuay

This is the dry style noodle or kon loh meen. The noodle is home-made as well.

Macau - Conrad, Cotai Central 澳门金沙城中心康莱德酒店

Macau - Conrad, Cotai Central 澳门金沙城中心康莱德酒店

( 18th February 2013 )


On the last day of our stay in Macau, we put up at the Conrad hotel. We booked a spacious room with 2 queen-size beds for 4 persons. Below are the pictures of the lobby, the room and the view of the pool from the room.

Inside the room

 

The view of the pool from the room

The Lobby

Coconut Candy ( 1 ) 椰子糖

Coconut Candy ( 1 ) 椰子糖

Sweet, sweet confection

Coconut candy was among the first few food items that I learnt to make as a teenager. Back in the day of my youth, there weren't that many snacks or sweet treats around in small towns. I first ate this candy at my friend's Deepavali open-house. Later, my friend, Sim made this old-fashioned coconut candy and I learnt it from her. There seemed to be a slight variation from what I ate at the Deepavali open-house with that made by my friend, Sim. Making and eating this candy again brought back the nostalgia of bygone years. 

This sweet confection is laden with sugar but I think it is okay to indulge once in a while.

Ingredients

1 grated coconut, equivalent to about 2 cups tightly packed grated coconut
2 cups sugar
3/4 cup of evaporated milk
2 tbsp butter or margarine
1/2 tsp salt
1 1/2 tbsp cocoa powder

Instructions

1.  Pour the grated coconut into a wok and stir-fry for about 3 minutes.
2.  Add in the butter, sugar, salt and evaporated milk.
3.  Add in the cocoa powder.
4.  Continue to stir and cook until it is almost dry and caramelised.
5.  Dish up into a greased tray.
6.  Use a spoon to distribute the coconut evenly across the tray. 
7.  Use a knife to cut into squares or rectangles but do not remove the pieces yet.
8.  Allow to cool down and hardened first before removing the squares or rectangles. 
9.  Store in a container and keep it in the refrigerator. 

Assorted Roast Meat Rice Along Jalan Loke Yew, Tanjung Malim, Perak, Malaysia. 丹容马林，烧腊面饭

Assorted Roast Meat Rice Along Jalan Loke Yew, Tanjung Malim, Perak, Malaysia. 丹容马林，烧腊面饭

Last week we went to Tanjung Malim to visit a friend and along the way this stall caught our eyes and we decided to give it a try and boy were we glad we stopped by to gorge on the roast chicken, pork and duck here. There is no denying that the stuff sold here is excellent.

Just mouth-watering!

Char siew and roast pork rice

Roast chicken and roast pork rice

Roast duck rice

Roast pork wonton noodle

The owner busy preparing our orders

Steamed Pau With Salted Egg Yolk Lava 流沙包

Steamed Pau With Salted Egg Yolk Lava 流沙包

Recipe source :  Flavours Magazine

My family loves "lau sar pau". YS can down several lau sar pau at one go and that is in addition to other dim sum that he had packed in!  The most memorable ones are those we had eaten while we were visiting  Foshan, Guangzhou. The dim sum there at "Dancing Ray Hotel" were fabulous!  I feel nostalgic as I looked back at the photos and the dim sum we had while we were there. I look forward to going there again, back to the same restaurant which served such scrumptious food!



I am delighted that my attempt to make lau sar pau is highly successful!. The lava was oozing from the hot steaming pau and the taste was simply wonderful!  If I may say so, this batch of lau sar pau is even better than many of the dim sum restarurant around where I stay! Many a time I came across lau sau paus from dim sum restaurants where the lava is dry and not oozing as it should be. 

See the lava is oozing from the hot steaming pau

I am definitely making these again but maybe I will have to increase the size of the pau since this batch of paus seemed too small to even fill up the paper cups. Yes, that's what I'll do the next time - the pau dough should be at least 50g each instead of 30g as what I had done today.  Then, hopefully my lau sar pau will look fat and nice to fill up the whole paper cup, like those in the dim sum restaurants. 

 

Ingredients

Filling

10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough 

300g Hong Kong flour
1 tsp dry yeast
70g sugar
120 ml carrot juice
10g shortening

To prepare the filling

 

1.  Steam salted egg over high heat until cooked, about 10 minutes.
2.  Set aside to cool. 
3.  In a mixing bowl, crush the egg yolks until powdery.
4.  Add in the milk powder, custard powder and sugar. Mix well.
5.  Add in the butter and evaporated milk. Mix thoroughly.
6.  Cover the bowl with cling film and store in the freezer until needed.

To prepare the dough

1.  In a large bowl, mix Hong Kong flour, yeast, sugar and carrot juice.
2.  Add in the shortening and mix well.
3.  Knead the dough on flat, lightly floured surface until smooth.
4.  Portion out the dough into small balls of 30g each.

To assemble

1.  Roll out each ball into circular shape with thickness of about 2 mm.
2.  Top each circle with 1 spoonful of filling.
3.  Gather the edges and fold over, pinching to seal the pau.
4.  Place into paper cups in a scalloped mould and allow the pau to rest for one hour to proof.
5.  Steam over high heat for 10 minutes.
6.  Serve hot. 


Note :  There will be salted egg whites left over since this recipe used only the salted egg yolks. You can use the salted egg whites to make into a soup. Read San Choy Soup With Salted Egg Whites

Fresh carrot juice. 

I grated 2 medium-sized carrots to squeeze out 120ml of carrot juice

Steamed salted egg yolks. 

I used the back of a metal spoon to crush these salted egg yolks into a powdery form.

Waiting to proof before steaming

Lau sar pau - Yummy !

Deep-Fried Kai-Lan 炸芥兰

Deep-Fried Kai-Lan 炸芥兰

Kai-lan cooked in two different ways, topped with X.O. sauce

Recipe source :  Replicated from a restaurant.

Ingredients

500g kai-lan
1/2 tbsp shredded ginger
1 tbsp minced garlic
2 tbsp cooking oil
1 tbsp X.O. sauce
Additional oil for deep-frying kai-lan

Seasoning

 

1 tsp light soya sauce 1 tsp oyster sauce
1 tsp sugar
1 tbsp shao hsing wine
1 tsp corn flour

Mix the above seasoning ingredients in 1 Chinese rice bowl of water 

Fresh kai-lan

How To Prepare the Kai-Lan

 

1. Clean, wash and separate the kai-lan leaves from the stem. Remove the hard parts of the stem. Cut them into sections.

2. In a pot, boil 1.5  litres of water with 1/2 tsp of lye water or kan sui. Parboil the kai-lan for 5 minutes.

3. Drain away the yellowish water and rinse the kai-lan. Set aside.

4. Cut the leaves into fine shreds.

5. Heat up oil for deep-frying. Deep-fry the kai-lan until crispy. Set them aside. 

6. In a clean wok, heat 2 tbsp cooking oil.

7. Saute the ginger and minced garlic until fragrant.

8. Add in the kai-lan stems and seasoning. Cook until almost dry. Dish up on a plate.

9. Place deep-fried kai-lan leaves on top.

10. Sprinkle with X.O. sauce.

11.  Serve. 

Crunchy stems and crispy leaves

Steamed Silver Pomfret ( 2 ) 清蒸白鲳鱼 （2)

Steamed Silver Pomfret ( 2 ) 清蒸白鲳鱼 （2)

Recipe source :  Own recipe

Ingredients

1 silver pomfret, about 300g, gut and wash
4 tbsp soy sauce
2 tbsp shredded ginger, 10g
40g salted mustard green, cut into thin slices and then wash under a running tap
20g pork fat, cut into small pieces
1 tbsp fermented black beans, or "tau see" in Cantonese
1 tomato, thinly sliced
1 tbsp of shallot oil

Instructions

1.  Place some shredded ginger into the gills and stomach region of the gutted and washed pomfret.
2.  Place some shredded young ginger under the fish in the plate and sprinkle some on top of the pomfret.
3.  Sprinkle the fermented black beans over the pomfret.
4.  Add pork fat on top.
5.  Place the salted mustard green around the pomfret and arrange the sliced tomatoes around it.
6.  Place the pomfret into a steamer and steam over boiling water at high heat for 8 minutes.
7.  Remove from steamer.
8.  Add in 1 tbsp shallot oil of over the steamed pomfret.
9.  Serve hot.

Top left : Sliced tomato. Top right : Fermented black beans.

Middle :  Pork fat

Bottom left : Salted mustard green. Bottom right : Shredded young ginger

Silver pomfret

All arranged in a plate and ready to be placed into the steamer

The end result.