Monday, February 18, 2013

Eyuzu Japanese Restaurant - Eastin Hotel, PJ

Eastin besides One World has to be one of the 'in' place for my family as far as buffet is concern. This meal was done last year and it is still fresh in our minds. This Japanese restaurant is highly recommended and well patronised by regulars. The cuts of sashimi are fresh. The variety is there plus the generousity of quality fishes. 
The Japanese Tea Soup perhaps to cleanse the 'soul' before the feast.
Salmon, tuna, yellowtail, sword I want them all.
Baked Oyster with Cheese
Grilled crayfish. Wished the meat was marked more from the fire.
Lost my taste for tempuras. Somehow could not compare with local style fried stuff.
Condiments mixed ala Malaysian-style.
Some stir-fried for the subtle taste and 'healthy palate' touch.
Finishing it off with lots of Japanese kuehs! Mochis!

Tuesday, February 5, 2013

Stone Forest Noodles - Yunnan

There were lots of local food, a stone throw away from the world's famous Shi Lin's Stone Forest. Well not exactly a stone throw but a short drive away. We came, we loaded up on our stomachs before visiting this touristy site.

The food was good. Stock from natural ingredients and not those infused with an insensible amount of debilitating MSG. The stock was top of the crop. Sweet and tasty. What more could we ask for? Great soup is great for the soul and great for the day!

The rice noodles were different from what we have here. It's more refined, gentler to the palate and one could almost sense the sweetness from the grains of the field.

We had toppings from the meat removed from the pig's trotters and marinated cubed lean meat. These made the bowl of noodles even more desirable.
The hot and the cold river.

Our sauces and garnishing.
The meat toppings and chilli sauce and oil.



Sunday, February 3, 2013

Fluffy Puffy - Durian and Curry at Puffs Garden

The star attractions were certainly the durian and curry puffs. These fluffy puffy snacks were so good and appealing to the eyes that one cannot resist picking one up and devouring it.

But I was taken aback by the pastry skin reversal for the durian and curry puffs. What was expected to be durian was curry and vice-versa. This aside I think I may know why. The rough and lined textured pastry skin was perfect for the thick oozing goodness king of the fruit. The pastry broke up easily and was instantly mixed with the durian giving it a wonderful feel and taste.The curry puff was strong and the coriander oil was unmistakable and easily a standout for this favourite snack Malaysians grew up with from the day the entered school. Despite the varying quality, we put up with it easily as the curried potatoes and the fragrant spices spilled out into the mouth. It was heavenly bliss.

It's oozing durian!
Durian Puff
 Durian Puff
Curry Puff
 Packed with ingredients not just potatoes.
Inside the Curry Puff
 Assorted Tarts
Pastry and Tarts

Puffs Garden
15, Jalan SS21/37, Dmansara Utama (Uptown)
Tel: 03 77293115
www.puffsgarden.com

Bountiful Food from the Farm - Hmong Village Food, Yunnan

There the bounty was waiting for us. Fruits of the soil. Up in the mountains, the Hmong lives off the land. Its so natural, so simple, so random, so complex, so beautiful like that of a tapestry. There is nothing random or chaotic, just plain hardwork, tilling, sowing, weeding, pruning and harvesting.

The food was so earthy. There were the different melons, vegetables, pumpkins and meat from the pens and open. This is life that can be classified as good. The land yielded to hardwork and gave plenty in return. He who dares to sow and bountifully will reap bountifully.

As for the us, it is sobering thought that for one that have so much technology and assets, we have never learn how to make food i.e. real ones. No wonder I have heard friends that wanted to buy so land and learn to live off it. The call of the wild, to be the wild man. Man, is it too late to even think of it. We are too condition for urban living that we will never be able to enjoy these simple and happy life-style.

Hairy melon in some simple spices and sauces. It can send you to 7 heavens and make one think that there is a good life beyond the cities.
Wong A Pak with tofu. Well tofu is such a staple diet everywhere. It seems to follow the Asians.
Chinese cabbage with kidney beans. A difficult combinations. A crunchy vege with a soft texture and dense beans.
Black chicken. The chicken here are free-range so be sure to bite and chew extra hard. But then like the land, the harder you work the greater will be reward. Sweet and tasty morsels.
Winter melon with pork ribs. Pigs were penned up and its huge frame will give up many kilos of meat.
Plain pumpkin has never tasted so sweet.
Oil-fried Devil. Yau Jau Kwei.
The people is a community and here the common kitchen has enough woks to cook and to feed the village.
Fruits - bananas, jicama variety, peanuts, oranges, prunes and bread and pastry!

Friday, February 1, 2013

Sundanese Food - Pangalengan, Bandung

One of my favourite Indonesian food is from the Sundanese. Spicy, sour, deep-fried (need to be kid to understand this) though I may not favour the sweet sauces and marinates. This group lives in west Java. Any group from Java will certainly exerts its influence, cuisine and culture on the others. The stand out not only in this area but also you can see that quite some TV movie and TV stars are from this group due to their beauty and good complexion.

Luscious red sambel. Chili with tomato - fusion. Nice presentation!
Deep-fried free-range chicken. Chewy texture with lots of natural juices. Really, really chicky, what more can I say.
Customary fresh-water fish - tilapia. Not my favourite as I prefer gourami or catfish (lele).
Sweet sate. Again not my favourite but its good meat sourced fresh from the farm.
Ahhhh. Creamy and firm yet saft tofu. I dare say this was better than what we get in KL.
And their salad. Typical local south-east Asia. Make sure you get lots of sambel. Those green ones.
Wow and wow!
At Pangalengan, Bandung - coffee country!