Chicken drumsticks, tenderly grilled with a delicious ginger and garlic infused soy sauce marinade
A simple but nice meal to come home to after a long week!
This was Bro's set. See the happy, smiley face in the broccoli soup? :) The soup came with a slice of garlic bread, the 1/4 chicken (with hot peri-peri sauce) and walnut apple rice. The soup was terrible! It was instant soup out of a packet and wasn't even dissolved properly! Bro and I bit into a huge, salty lump of powdered seasoning! They were quite generous with the broccoli florets though.
Their funky Hollywood style menu
They were having a promo - Appetizer, Main Course and Dessert for only RM39.90! Pretty good deal but we were both not hungry enough for this. I was, however, very attracted to a Cajun chicken dish on this menu but was told I couldn't order it as an ala-carte. Why is that so, Foodcrazee?! Is it because restaurants have a set number of dishes for their special set menus and allowing a guest to order it as an ala-carte would throw the balance out of place?
I had the Bruschetta Chicken Pasta which was quite nice. Sorry about the photo - forgot the flash! It had piquant slices of garlic mixed in the chopped tomato sauce and came drizzled with some balsamic vinegar, giving it a lovely tangy taste. They had pretty generous slices of chicken and the portion was so huge I couldn't finish it! It made good leftovers the next night for dinner too!
J had the Shrimp fettucine pasta which looked and tasted pretty good! It also had generous amounts of crunchy shrimp in a slightly spicy and creamy sauce. Delicious! Although TGIF's portions are really huge! A plate of pasta can easily feed two!
Sneaky J had actually told the restaurant it was my birthday so I got "embarrassed' by the crew in having to make a speech with a ketchup bottle while they sang their lively TGIF-style birthday song! It was an embarrassing episode indeed but the free ice-cream sundae they brought as a birthday gift made up for it! Hehe..I've noticed that restaurants here are pretty generous with free desserts when you tell them in advance that you're celebrating a birthday. It always makes the dinner a little more special! :)
Now, excuse me while I disappear back under the mountain of work!
I was walking around Midvalley Megamall when I saw this:
Beard Papa specialises in crispy warm choux cream puffs oozing with heavenly custard cream! We smelled it once in Sogo, Hong Kong and our noses led us to a long queue waiting for freshly made Beard Papa cream puffs! At HKD10 (RM5) per puff, it was rather expensive but worth every bite! Oooh...I can't wait to see it here!
Lots of stalls sell grilled skewered stuff all over the place too. We tried the grilled chicken thigh for THB30 (RM3) which was delicious! It's pre-grilled and they'll grill it again to heat it up, then sprinkle some seasoning over it before wrapping it up in a plastic bag. It tastes a little like our grilled chicken wings here but lots better! We also tried a sausage for THB10 (RM1). It's nice and fat and tastes just like bratwurst! Could it be their local version of bratwurst?! It's very cheap compared to sausages here!
And this was our all-time favourite, grilled squid on a stick! J loved it so much we had to source for it at 2am on our last night there just to eat it one last time before coming home! The squid (left, closest to you) will be barbequed on a tiny portable grill (be warned, it emits lots of smoke so don't stand too near or you'll be smelling of grilled squid till your next bath!), bathed with this wonderfully delicious, super-spicy and sour chilli sauce and accompanied by several leafs of fresh lettuce. It's always perfectly cooked and so juicy and tender that each bite yields easily. Ah, I still have fond memories of it! It's cheap too at only THB10 (RM1)!
I'll be off to Bangkok late December so hope to be back with more Thai street pictures!
|You Are Chinese Food|
Exotic yet ordinary.
People think they've had enough of you, but they're back for more in an hour.
Exotic?! Hmm...it conjures up the picture of fair ladies with long black hair and small eyes wearing tight cheongsams with thigh-high slits! Hehe...I'm a real Tiongkok girl! And I must say I do sometimes prefer Chinese over any kind of food!
They've changed their menu too and now have a rather impressive selection of main dishes from lamb shanks to beef briskets and roast chicken, in addition to their normal tarts and sandwiches. Maybe because they're new, they're currently having several daily, lunch and dinner specials which are a pretty good deal.
Their nice new menu
Daily specials. Quite a good deal and there're two different choices of pasta toppings everyday.
The soup which was part of the Daily Special. Not sure what it was, probably Cream of Celery, out of a can. The soup wasn't much to shout about but the bit of baguette that accompanied it was crusty and chewy, the way a good baguette should be. Pity bout the size!
Creole Chicken Fettucine. What a disappointment! We expected a better presentation than this! The least they could have done was to mix it up! There were a few pieces of chicken coated in a slightly spicy, creamy, electric orange sauce which unfortunately had not much taste. A most depressing dish!
Luckily the lamb shank saved the day! This big shank came in a bowl of mashed potatoes, carrots and mushrooms swimming in a brown sauce. The meat was tender and falling off the bone while the sauce was nice and fragrant - Lovely! Our only gripe was that there wasn't enough sauce and when we requested for more, we were told that they weren't able to provide more as each dish came in its own packet from the central kitchen with pre-allocated sauce and ingredients! Quality control, I guess!
After the let-down with the soup and pasta, we didn't place too much hope on our free Cherry Jubilee dessert. However, it renewed our faith in Delifrance's desserts once again! It came in a cup - a scoop of vanilla ice-cream, surrounded by a delicious warm cherry sauce and generously topped with almond flakes. The little balls you can see in the sauce were delicious preserved cherries. They weren't the horrid tasting maraschino or glazed cherries but were soft, fruity cherries which tasted gorgeous! The warm cherry sauce was also lovely as it wasn't too sweet and it contrasted beautifully with the cold ice-cream. Ooh-la-la...
Overall, except for the soup and pasta, the food's pretty great and the desserts absolutely lovely! I saw a Delifrance advertisement in the paper the other day and they apparently have buffet breakfasts for RM9.90 at selected outlets now! I have to go give it a try one of these days! But if you do head that way, do try their lamb shank, Cherry Jubilee and peach tart! The free dessert in December is Crepe Suzette which calls for another visit next month! ;)
I was bored a few weeks ago so decided to do something drastic - make home made soy bean! I have fond memories of watching my late Grandmother make soy bean milk. The whirring of the blender, the white muslin cloth, the fragrance of cooking soybean and the joy of drinking thick and pure soybean milk is a strong childhood memory which I wanted to relive while learning a traditional art.
First I put approximately 500g of beans to soak overnight. I rinsed it several times and rubbed it to try to get rid of the outer skin of the beans. It's an additional step some people omit. I'm not sure what impact it has if you leave it on but I guess it's just one of those things that get handed down while the real reason has disappeared!Next, I blended them in batches with some water. This is the tricky bit. You have to play "agak-agak" or estimation with the water and consistency. If there's too little water, the blender won't be able to move well and if there's too much, it ends up too watery. It can't be blended too fine either, which I learnt, as too fine beans don't yield much soy milk when it's squeezed through the muslin cloth.
I cooked the soy bean milk with lots of pandan leaves to give it a lovely fragrance. You'll have to keep stirring to make sure the bottom of the pot doesn't burn and to prevent the "skin" from forming on the top. Add your sugar as you cook. You'll know when it's cooked when it's lost its "greenish" smell and taken on that familiar soy bean fragrance. When it's cooked, take it off the flame to cool and there you go, home-made pure soy bean milk! A healthy, preservative-free treat that's delicious icy-cold from the fridge! Go give it a try!
Okay, forgive the bad poetry! But I couldn't help waxing lyrical about my favourite pau (steamed filled bun)! I don't like just any pau but it has to be this green pandan-flavoured pau filled with pandan flavoured paste from the nearby coffee shop.
There's just something about the fragrant pandan paste within that had me hooked the first time I tried it! It isn't too sweet and has a very lovely smell...which could entirely be due to flavouring and colouring! Plus, I do love the greenish contrasting hues of the pau and its filling, don't you?!
1st Course - A beautifully plated lobster.
What a grand entrance it was and the lobster on each table created quite a stir! The lobster pieces were steamed then mixed with a fruit and mayo dressing before they were placed back into the shell. The shell was surrounded by lovely siew mai (I think!) filled with chunks of pork and prawn, and some pink prawn dumplings.
2nd course - Sharks Fin Soup
Despite the recent controversy about sharks fin soup, lots of people still serve this costly Chinese delicacy at wedding dinners. And this were real good sharks fins! They call it pao chi (in Hokkien) which basically means that the fins are in pieces as opposed to slivers. This ensures that it doesn't break apart in the soup when stirred and each diner is assured of a generous helping of large pieces of fin in their bowls.
4th course - Suckling pig
This restaurant is famous for their suckling pig and has been featured in Singapore foodie programmes before. Singaporeans come in droves on weekends just to eat his well-seasoned and beautifully roasted suckling pig. This was a whole piglet with a lovely crisp skin. I don't really eat suckling pig but I really love the papaya and cucumber pickles surrounding it!
5th course - Stewed Goose Web
This is another expensive Chinese delicacy - Stewed goose webbed feet. This was my first time trying it. It was rather interesting, a little like stewed chicken feet although I found it quite hard to eat politely and delicately with all those bones! Not quite formal dinner fare!
6th course - Ying and Yang Prawns
These were prawns done two ways - 1 side was butter prawns and the other salad prawns. This restaurant does pretty good salad prawns. He fries the prawns before mixing them with a light, tangy mayo and pineapple salad. It's crunchy and creamy - yummy!
7th course - Braised Sea Cucumber
Yet another Chinese delicacy! This was sea cucumber which had been cut into pieces, stuffed with minced pork then braised in a fragrant sauce. It was nice! Sea cucumber doesn't have much taste of its own and absorbs the flavour from the braising sauce. It was a little crunchy which contrasted nicely with the soft pork.8th course - Or-Nee
Ah, the final course! Chinese generally have 8 courses for wedding dinners as the number 8 signifies prosperity for the happy couple. Or-Nee is a traditional Teochew dessert made out of mashed yams, slices of pumpkin, gingko nuts, red dates and drizzled with a thick, super-sweet syrup. It was really too sweet for me. I think the yam is cooked with lard to give it the smoothness and fragrance. A high caloric dessert!
I asked Dad what the significance of this dish was as the groom's family weren't Teochews and he said it was probably to symbolise a sweet marriage which lasts forever (hence the stickiness of the dessert!). Chinese food...it's all about symbolism!
It was definitely a wedding dinner to remember, thanks to the lovely couple!