Saturday, June 30, 2018

Portobello Mushroom stuffed with Mozzarella Cheese and Bacon

A light and healthy meal can be cooked up with some simple ingredients found in our larder and refrigerator.

Ingredients:
4 Portobello Mushrooms
1 medium onion
5 bacon strips
Mozzarella Cheese (add Parmesan if desired)
Olive oil, cracked black pepper and salt
Adding some garlic won't harm it.

Steps:
Heat oven to 205°C, rinsed mushrooms quickly in water, scraped the gills out and removed stem. Dry with paper towels. Do not drowned mushrooms with water as it can be soggy and hard to cook and bad to eat.

Place mushrooms on the oven pan top down and sprinkle some olive oil and then slide it into oven. Cook for 15mins or shorter. Now cook the fillings for the mushroom.

A fee drizzle of olive oil into the pan. Medium to high heat. Put the chopped onion in and cook for a few minutes until brown, add the bacon strips and cook for another few minutes. Once the mushrooms are out, add a few dashes or cracked black pepper and salt for both sides.

Fill the underside of the mushrooms and then onion and bacon and top it up with Mozzarella. Pop it back into the oven for another 5minutes to finish. Bon Appetite.






Wednesday, June 27, 2018

Betty's Midwest Kitchen - Aman Suria

A good thing lasts. I heard about Betty's during my blogging days 10 years ago. The dishes are based mostly on pork. It's been a long time coming for my visit. Its location is not that familiar to me.

With WAZE or Google Maps you will almost always make it there. Thus said, nowadays investors are willing to get less desirable properties to site their restaurants and focus on quality delivery instead of been under pressure over the monthly rental.

Social media can drive traffic and so with the GPS Apps available free, getting to the destination is a breeze.

If you are hankering for some pork dishes, this is the place. I got a full meal and enjoyed every little bit of it.  Food was good, the marination, the tender morsels and the sauces will make you go back again. And I think they are always on their toes given the number of restaurants around the many rows of shops nearby. Service was attentive and they try to customer relationship us back.

Our food: Pork Belly, Soft Ribs and Soup of the day (Onion Soup)



Address:
A-G-40, Jalan PJU 1/43, Aman Suria, Petaling Jaya

Sunday, June 24, 2018

Seng Heng Restaurant - Pulau Pangkor, Perak

The hype when in a fishing village will be to eat freshest of the fresh seafood. How fresh can you get! Seafood caught overnight and landed the next day. Great. Fishes caught by net or rod? Rod will command a premium. Fishes that went into the net earlier will not be as good and fresh as those that went in the net towards the end of the fishing expedition. That's what I learned from the locals. But then how to ID them will require local knowledge and wisdom. So be friendly and asked questions and help. We discovered another well patronised restaurant dishing out fish head in soup or curry. And the head and fillet used will depend on how much we pay. We asked for the dragon tiger grouper fish head and fillet. Well, we came from afar so we are willing to pay more to get at the best.



Address: Seng Heng Restaurant Sungai Pinang Kecil, Pulau Pangkor, Perak https://goo.gl/maps/kJdR5KoaXJM2


Thursday, June 21, 2018

Sweet Peas Stir-fried - Homecooking

Stir-frying among the Cantonese is quite common. The community prefers something that is not so thick in sauce and spices. They don't use alot of oil. Generally, they avoid deep-frying and roasting. Their frying using oil will be pan-fried. It's too heaty and may cause sore throat. Anyway, the younger set is more exposed since most eat out nowadays.

Stir-frying always has some garlic, salt and Soya Sauce and a bit of ginger. Some use a bit of cornstarch to thicken the sauce. I avoid it. Pieces of pork and chicken are used to give the dish a better taste. Otherwise, there is always the stock or cubes (not recommended unless without the MSG).

Ingredients:
130gm Sweet Peas, remove the strings (Pic 4)
2 cloves chopped garlic
2 pinches of cracked black pepper
Salt to taste or soya sauce

Heat 1 tablespoon peanut oil till hot, put in the garlic, once fragrant, add the sweet peas. Stir fry for about 2-3 minutes or you can see the peas changes colour to a darker green.






Monday, June 18, 2018

Lard Rice and Soya Sauce Pork Cube - Homecooking

The latest studies are clear on the value of animal fat. In tines past, we just skimmed it off and threw it away. Today it is a valuable commodity. I cooked some Soya Sauce Pork Cube yesterday and have a bowl leftover (Pic 4), meat, sauce, fat and all. On how to cook Soya Sauce Pork get to this post.

So I scooped out the lard and some sauce and placed it inside the rice pot (Pic 3) to cook with a cup of rice in a pressure cooker. The results after 20+minutes. I got a small pot of cooked rice (Pic 2), firm, fragrant, smooth and tasty, just as I like it.

Heated up the leftover Soya Sauce Pork Cube and I am ready to dig in (Pic 4).




Tip: overnight soya sauce pork always taste better.

Friday, June 15, 2018

Mekong Riverside Dinner - Mukdahan Thailand

It was the low season, the restaurants are having lower crowds. The heat is ever pervasive and you can feel it wherever you go except the AC areas. And it's April, the hottest time of the year. The only mitigation is the April's mango season.

The really good real estate will be those frontiers g the river Mekong. And during the last 2 months and the first 2 months of the year when the weather is cool you get to sit al fresco facing the deep and wide mother of all rivers here in Indo-China.

We were content with sitting indoors. The AC is helping with reducing the heat and muggy air but just. Our food came fast and again it must be the heat that got us sluggish. It was reflected in our food selection. I am sure the restaurant can do better.

Deep-fried Pork Neck (Kor Moo Thod), Gai Jiw Moo Sap (Omelette with Minced Pork) and Kai Lan Deep-fried Pork (Moo Thod). Must have left our thinking caps in our AC rooms. Hahaha.





Tuesday, June 12, 2018

Butternut Soup - Homecooking

This is one of the easiest soup to do and it tastes great. I prefer butternut than pumpkin as the taste is richer and smoother while the texture of pumpkin is rougher. Throw in a generous amount of butter the soup will reward the investor greater.

I have no fixed recipe. I go by feel. Probably, 3 parts butternut and 2 parts mix of potatoes, carrot and onion of equal parts. However, the more butternut the tastier. Cut it into chinks and put all in a pressure cooker and time it to vegetables. Once done let it cool down a bit and then blend it with butter. A few shakes of the cracked black pepper will make it better. Serve with toasted bread or just some bread.




Saturday, June 9, 2018

Tomatoes Omelette - Homecooking

Tomato Omelette is a very simple food served in many provincial eateries and even restaurant. Its simple yet it can be tough to master. I enjoyed mine in Kunming, Shangri-la and other southern China towns.
I remembered the taste well. The well-beaten egg. The fragrance of the egg fried on the wok and the tomato taste interacting well with the eggs.

I remembered I could not get my dish to the level of tartness that I wanted as local tomatoes are sweet. And also pretty firm making preparation harder. It's breed to survived the trip to the market. When I was younger tomatoes were sour than sweet. And not forgetting easily bruised. This characteristics allow it to be chopped and smashed so get it get mixed with other ingredients.

3 egg beaten with some water
3 tomatoes chopped to tiny bits
2 tbsp lemon juice
Some dashes cracked black pepper
Pour the beaten eggs in first and swirled it to get the diameter we want. Then add in the chopped tomatoes and the salt and black pepper to taste. A few minutes will be sufficient for the top to firm. Once done remove from fire

Wednesday, June 6, 2018

MiMi Korean Restaurant, Ara Damansara

The food entrepreneurs are moving in to Ara Damansara  It is likely due to good rental rates. MiMi is located at an area I have not been to before despite living here for 1½ years. It is a cluster of shops next to the huge Tesco. The master developer seems to prefer to have clusters of shops in different parts of this township rather than a huge and big commercial centre where the hive of business activities will be.

This was a gem of a place to eat. Corner shop with a nice patch of grass next to it. Authentic taste. Definitely better than the buffet eats. You pay a bit more for the quality of the meat and vegetables  Care was placed in the balance of the various Korean tastes and not allow one to overwhelm the other. The Korean chilis can be so fiery it can drown out others. The bean paste can be very salty and sauces too sweet.

I have a preference already as it is not that spicy as to fiery hot. I enjoyed it without burning my tongue and not enjoying the 2nd half of my meal with a 'burnt' tongue.

My octopus was great and it was  quite some portion and it took some time to finish. The pork belly was subtly marinated and cooked and then placed in a hot plate. Very nice indeed. I was not supposed to be overwhelmed with too sweet and salty taste. Good job. The kimchi soup again not overpowering esp some kimchi is so spicy and salty that I stopped eating them altogether .

The banchan looked ungenerous, but the quality again was gold. For instance I got buttery mashed potatoes, cold tofu with some nice and tasty garnishes that enhances the rich flavour....





Address:
MiMi Korean Restaurant
C-G-19 Taipan Damansara
Jalan PJU 1A/3, Ara Damansara

Sunday, June 3, 2018

Savannakhet Night Market Food

We managed to out in some time at the Savannakhet Night Market. It was bustling with people and activities i.e. eating. I am sure with time we can eat through the whole market and find out which are the better food. But alas we can only sample some per trip.

And here are some rather uninspiring dinner we had. We were not in the mood to experiment. We go for rice with sides very much like the Chinese Siew Chow. Deep-fried chicken, Squid and deep-fried pork with Kai Lan. Just wanted to eat and get back to our rooms.

The food were well packaged and for a city that is considered one of the largest it certainly has some ambition and the food was also influenced by the Thai across the river. The last dish was Som Tam an every spicy and very eastern Thai.