Laksa Day in KL

Long time ago (like last year)..... We went to KL and hang out a few usual places. One place i wouldnt miss would be the laksa in (PETALING STREET) Ok, the place is situated in the alley of the morning market. Though i shall say that the environment is not all that sanitized but there are quite a few nice food to it.

1) Laksa aka My favourite RM4.50

--> Big , I mean really BIG cockles (yummy) + Brinjal + Long Beans + "Yu Piao like" + Dried Toufu Pok + tender beehoon. All of the above mentioned are "marinated" within the curry soup long enough bring out its taste yet not losing its original vege sweetness.

--> Spicyness and santan of the soup is just nice. Added in more of the sambal into the soup to give it a extra kick of spicyness. The limes and sambal are all in the price itself.

--> Sambal has little (around 30%) of shrimp taste, not really that spicy overall. Has the taste of condiments such as big onions, shallots, dried chilies, lemongrass, etc

--> Bad sides ? Hygiene factors. As it's situated next to a

wet market, we tend to see rats cheerily strolling by day. But no worries, the food are prepare elsewhere and the stall are cleansed Before and after opening.

2) FishBall KuehTiow Soup / FB Beehoon Soup / FB Mee Soup RM4.00

--> Clear soup base with pleny of grounded marinated pork + L size fishball + beansprouts + pepper + Long onions

--> Typical clear soup mee (with msg) ..... overall it's still tasty and less heavy in taste. Good choice for a hot weather !

-->Mix with sambal / soya sauce + lime + chopped chilies (optional)

3) Assam Laksa RM4.00

--> Thick sourish and little spicy gravy. Whets up the appetite regardless of Warm or Cold Day.

--> Filled with Pineapples, ginger flower, lime , shredded fish meat, lemongrass and etc just stipulates your taste buds so much that you can finish the whole lot without a scowl. (Asian context)

The 11 Rules that should have been taught in schools

Bill Gates speech: 11 rules your kids did not and will not learn in school

Rule 1 :Life is not fair - get used to it

Rule 2: The world doesn't care about your self-esteem. The world will expect you to accomplish something BEFORE you feel good about yourself.

Rule 3: You will NOT make $60,000 a year right out of high school. You won't be a vice-president with a car phone until you earn both.

Rule 4: If you think your teacher is tough, wait till you get a boss.

Rule 5: Flipping burgers is not beneath your dignity. Your Grandparents had a different word for burger flipping: they called it opportunity.

Rule 6: If you mess up, it's not your parents' fault, so don't whine about your mistakes, learn from them.

Rule 7: Before you were born, your parents weren't as boring as they are now. They got that way from paying your bills, cleaning your clothes and listening to you talk about how cool you thought you were. So before you save the rain forest from the parasites of your parent's generation, try delousing the closet in your own room.

Rule 8: Your school may have done away with winners and losers, but life HAS NOT. In some schools, they have abolished failing grades and they'll give you as MANY TIMES as you want to get the right answer. This doesn't bear the slightest resemblance to ANYTHING in real life.

Rule 9: Life is not divided into semesters. You don't get summers off and very few employers are interested in helping you FIND YOURSELF. Do that on your own time.

Rule 10: Television is NOT real life. In real life people actually have to leave the coffee shop and go to jobs.

Rule 11: Be nice to nerds. Chances are you'll end up working for one.

The making of plain yogurt

Looking at those picture of yogurts, reminds me of how much i like to mimic those in stores, make them and picture them down as victory. Ever wonder how to make those plain yogurt in Asia?? Here's the recipe:

1 liter milk 1 plain yogurt 1 jar container (metal or glass)

1. Get a wok/ pot and boil it with water ( to sterilize ).
2. Take out your milk if it's in the freezer and leave it in room temperature.
3. Remove the wok/pot from the stove, pour away the water (or preferably recycle ^^).
4. Leave the wok/pot to cool down a bit.
5. Next, pour in your desired milk. Now put it back on the stove with mild/ medium fire.
6. Stir the milk once in a while so the milk would not be stick to the bottom
7. NEVER NEVER let your milk boils. Test it with ur finger. around 60-70 degree is fine.
8. Pour the milk into a container. Test the milk with clean finger, it's ready if the temperature is tolerable.
9. Mix 2 1/2 tablespoon of plain yogurt (with active culture) into the 1 liter milk. Yes.. the common ratio 2 : 1 . If you like your yogurt to be more firm, add a little more.
10. Stir a little
11. Close the lid tight.
12. Wrap up your container with a thick cloth so that the jar stays in a certain ROOM temperature. If you're doing this at overnight, after wrapping up, put in in a cupboard. We need the room temperature to stay stable so that the culture can do its' work =)
13. Leave it there for more than 7 hours. If you prefer more sourish taste/ it feels a bit squishy, just leave it there longer.
14. Last but not least, put it in your freezer, this would last bout 5-7 days. Serve with fruit cocktail.... or anything that u like

Things (many) to note:

• Sterilization is necessary as it kills bad germs / the dishwasher that might stick to the pot/wok
• Boiling milk will destroy certain milk culture. We can still make yogurt out of it, but u might realize when it's done, there will be a lot of 'clear' yellowish water by the side. Those are the effect of over fermentation. Those water are harmless, but leave it too long, your yogurt turns more sourish. More active yogurt into milk = firmer yogurt = more water
• The ratio of 1:2 should make the texture yogurt-like. If your fermentation still turns out to be milky-like... somehow more thicker. Dont worry. It's what the market call as Yogurt drink. You can still drink it.
• However, too much of those water for 2 days so, will result the yogurt turning more sour. The water is the result of fermentation.
• Some says we can recycle the yogurt this time as thee yogurt starter for the next session. I wouldnt recommend for that as we wont know how much bacteria we accumulated in the jar by the end of the week @_@. After all, when u buy the milk, all u need to do is to add one more dollar to buy a plain yogurt to do that whole big jar.
• Type of milk to use...... i've been using fresh milk, full cream milk and low fat milk. all taste fine. However, milk that says xtra calcium has that xtra something to make your yogurt texture turns gooey
• Type of yogurt starter. Unlike western countries, a powder-like yogurt starter is really hard to get. So, just go that convenient store of your neighbourhood, and get one of those Marigold, Dutchlady and etc plain yogurt. Small one will do. All we need is 2-3 tablespoon. Not 2-3 packets....
• If you have gastric problems like me, dont try to take the plain yogurt with empty stomach. Adding some fruits not only adds the flavour, but also lessening the acidic that the milk might produce in your stomach ~

Marche @ One Utama

Marche IN ONe UtAma

December 19th, 2007 by catz-cafe

Here i am in Marche (One Utama) again for the latest news. (^-^)
All pictures are provided by……

#1 Seafood Spaghetti

** I wonder y they made the name so italian when is juz an Asean cuisine. However, is still nice… a pity was the gravy was not enough for me.

#2 Roasted half Chicken

Tender moist and juicy ( :P””’ ) but a bit salty…

#3 Lamb stew or Lamb Shank (:p)

The tendons were soft, which makes it easier for tasting. Marinated with spices with really perks up you appetit

#4 Chocolate Moist cake
Which girl can resist a perfect dessert after meal? The cake was a bit too much for me (the sweetness which kills my appetit after 3 spoons ) but is still very mouth watering.

Manhattan Fish Market @ Megamall Mid Valley

Manhattan Fish Market in Mid Valley Megamall

December 18th, 2007 by catz-cafe

FISH FEEDING FRENZY

Had my meals at Manhattan Fish Market with my friend before this. Took some pictures. yummy…. (Thanks to my friend for the photos)

The usual 3 items that was served with each dishes you order. I love the chili sauce coz the spicy and sourness juz simply is …. ichiban !!

My friend had this Tomato Soup… totally no comment on this cause i can’t imagine how it would taste like. ( *-*)

The Seafood Platter. A sincere advise: Never order this in 2 condition.

(a) Your partner doesn’t eat much. (or is in diet)

(b) You’re 30 - 50% full before u order this.

My comment for this would be…. what else but a heaven gourmet? (mamma mia) The waiter heats up your cheese in front of you to give it a touch of heaven. Not to forget the the succulentsotong ball they have.. and Since is a "fish market" , of course you wouldn’t be disappointed by its crispy yet juicy Fish Chop. The rice itself? Try it and you’ll know…. is indescribable.

Hon Kee @ Petaling Street

PETALING STREET -porridge

Hon Kee Porridge @ Petaling Street

This stall has really gained a good hands of review by many food blogger. The tv program" Ho Chak!" in Channel 8 had even intro this stall b4.

Yao char kuey ( deep-fried dough) goes heavenly well with 3 things. Soya bean milk , Bah kut teh n not to forget ….. MY FISH PORRIDGE>>>> oh how i miss it. ( ps. not to betray but for sharing purposes. There’s a restaurant name "Gourmet xxx", just go right down the street where there’s a stall selling soya bean and muah chee". In front of the shop there’s a stall selling yao char kueh. For 70 sen u get almost double or triple the amount u see in the pic above, not to mention is freshly fried every hour.)

FOr a fish lover, u can either order a raw (RM 5.50 per bowl) or a cooked one(Rm 5.00) I chose the raw ones coz it comes with lots of ginger and some corianders. The first taste of the porridge is just splendid.

Cookedwith grounded grains, it gives a very smooth soft texture. The sesame oil and the pepper plays the role of an enhancer, enhancing its taste to the supreme. (all you need to do is swallow, no chewing of biting needed hm…..)

The tender fresh smooth fish, with only 30 -50% cooked. Its sweetness is simply irresistable.

My friend ordered thepork innards porridge. He recommends the crispy zha
cheong (fried intestines) for its chewiness and crispyness. According to my friend, the pork innards seems to be marinated with some spices b4 it was deep fried. (…yummy…..) I’m not sure bout bfast but i’m sure to come back again in lunch time for the alacarte fried intestines.

Giant Bowl in SS2

Been hectic these few days... i really hope i'm not relaying back to my past again. However,
Since i'm living near SS2 no way i'm leaving our this delicious gourmet...

INTRODUCING the SS2 - Giant Bowl Restaurant !



Beancurd with loads of stinks ( temporarily promotion) * hope it ends soon !! Wouldn't say is good coz the toufu wasnt as crispy as the lower ones.. haha but the cabbage is nice ka ka ka


DOesnt this small thing juz look so lovely?



Pretty nice to go with the rice !!



I cant really remember the price coz it wasn't me to tab the bill. Nevertheless we just split and journeyed to my PASAR MALAM !! yesh ^_^ .
It's going to be Thaipusam soon and Chap Goh Mei, so it short it means "NANJING GE" for me next trip ! Ate la vista.