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Sukiyaki 鋤焼 | Dinner At Japanese Sensei House

When I was working in Japan, I attended Japanese class in order to improve my Japanese language. I have a Japanese teacher who taught me the Japanese language for about a year when I stayed there. Before the training end, I was invited to her house for dinner. I feel glad to have the opportunity to visit her house.

 

Sarawak Laksa Recipe

A pack of Sarawak laksa paste was brought back from my Sarawak colleague since 1 year ago. It was kept in my kitchen cabinet over a year until it hits the expiry date. At first I was thinking to throw away the paste after few months of expiry but at the end I just cook it as do not want to waste this "imported" laksa paste. To cook Sarawak Laksa is easy but you need to prepare lots of stuffs. From cooking chicken soup until cutting vegetables and remove prawn shell, that was enough to occupy my one whole morning. But everything is so worth when I saw everyone is enjoying this imported and special Sarawak laksa that was cooked by Camus and myself. To cook the soup, first boil 2L of water. Put in chicken meat and cook until it is cooked. Take out the chicken from hot water and leave it cool. Next, put in prawns and cook. Again, take out the prawns when it is cooked and leave it cool. Pour in laksa paste and continue cook for another half an hour. Filter out the unwanted chilis paste. Add coconut milk from one coconut and the soup is done. To prepare the balacan paste, stir balacan powder in a hot pan, add in minced meat and dried chili flakes. Cook until the oil came out from minced meat is dry. Done! Get ready a bowl of rice vermicelli (bihun), soy bean sprouts (taugeh), chicken meat, prawn, fried egg and mint leaves. Add in laksa soup with calamansi (limau kesturi) and it is ready to be served with balacan paste! The taste is more towards our Penang curry mee and not our asam laksa taste at all. It can open up your appetite with calamansi and balacan paste. We just like it!

 

The Ridge - Teja By The Sea | Batu Kawan

The Ridge - Teja By The Sea located at Batu Kawan, is a very nice place to enjoy food. We had our dinner there on last weekend with family. By the time we arrived there was already 7.30pm, too bad we missed the sunset view. We ordered tomyam ayam with 2 bowl of rice, 2 lamb chops, 1 fish and chip and 1 roasted chicken. For drink, we have one big jar of fresh orange juice. Mee udang is recommended by waitress but it was closed after 7pm. One big claypot of tomyam ayam, RM12. I like the sourness and little sweetness of the tomyam taste, not too spicy. I found the serving is quite proffesional, take note of how they served the white rice. This claypot tomyam is enough for 4-5 person according to waitress. Lamb chop, taste good with "Aladdin" black pepper sauce, but small portion, RM18. You can choose medium or full cooked. I choose one medium cooked but it was actually cooked completely. Roasted chicken, serve with Aladdin black pepper sauce too, it was delicious but portion is small too. RM13. Fish and Chip (dory fish) was worth the money as they give you two pieces of fish, with lot of french fries. RM12. Fresh orange juice, RM12.90 per jar. Oh no, I just checked my bill, it was RM12.90? I remembered menu written was RM8 per jar. Too late, cannot claim back the money. Rugi lah!!!!! Total bill will include 10% service charge, but no gov tax. It is a big compound with plenty of free carpark, nice sea view, good environment, romantic and windy dining place. I like this place and will return again for sunset view. They serve grill seafood set too, at about few tens ringgit to hundred plus ringgit depend on set. The location is just next to jetty to Pulau Aman. You may call them directly to ask for exact location. Address: Jetty Batu Musang, 14100 Batu Kawan, Seberang Perai Selation, Pulau Pinang.Tel No.: 019-4761994, 019-4581996
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