Archive for August, 2006
Bought this box of [tag]Pretz[/tag] from Equine Park’s Jaya Jusco, was attracted to its design which features a kid with a cap. On first glance, I thought it originated from the West, but it turned out to be a Japanese product instead.
Pretz are long and thin biscuit sticks with various flavors like roast, tomato, pizza etc. A typical box of Pretz shown above contains around 20-30 sticks. Few days ago Giant was having a special offer, selling Pretz at RM0.99 per small box.. should’ve grabbed a few It’s great for [tag]snack[/tag].
“Loy Key” �?�记 is one of my family’s favorite restaurant in Bukit Mertajam. We would eat here once a month in the weekends. “Loy Key” should be quite well known among [tag]Bukit Mertajam[/tag] people because it was one of the largest air-conditioned restaurants in the 90s. They used to sell dim sum in the morning but since relocating from Jalan Kulim to a smaller place, only Chinese course meals are available.
Most of the time we would order their “Five Seasons” 冷盘, a dish which is made up of five different dishes. It is also one of the 8 dishes served in most Chinese wedding dinners, usually served first and followed by sharks fin soup. We customized our “Five Seasons” to have (in clockwise order) Guineness Stout Pork Ribs 黑狗排骨, Special Taufu 招牌豆�?, Belacan Asparagus, Fried Spring Rolls and Fried Egg with Sharks Fin 鱼翅炒蛋. All tasted great, especially the taufu and egg
We also ordered a teo-chew style steamed fish, I am not sure what was the name of the fish but it’s 红皂 in Chinese. Our bill came close to RM91 inclusive of drinks, with “Five Seasons” at RM45 and the fish at RM26 (quite expensive, but it was very fresh) As desserts, pandan jellies or cut fruits are served FOC as for all guests.
Technorati Tags: Malaysian Food
On a boring Saturday, Siang Leng and I decided to make some agar-agar lol. Didn’t know agar-agar is actually obtained from red algae or seaweed until I read this article.
Making the agar-agar is super easy. So easy that I am embarassed to include this under the Recipe category. But anyway
- [tag]Agar-agar[/tag] (stick/powder form)
- Pandan leaves
- Baking moulds
- Food coloring
- If you are using agar-agar sticks, soak them in water for 10-20 minutes to let them soften a bit first.
- Amount of water to boil is proportional to the amount of agar-agar used. The agar-agar (Ferry brand) I bought from Sunshine supermarket is around 300g and according to its instructions, 2.5 litre of water is needed.
- Put the agar-agar into the boiling water and add 15-20 tablespoon of sugar.
- When the agar-agar has fully dissolved, add in the pandan leaves and a few drops of coloring. Mix well and let it boil a while more.
- Drain the agar-agar mixture with a very fine sieve to get rid of undissolved agar-agar. Let the mixture cool down a bit.
- Pour the mixture into baking moulds and keep refrigerated for an hour.
Proudly present one of my mom’s best dish – [tag]Curry Pork Ribs[/tag] 咖哩排骨 she cooked last Sunday!
The curry/chilli paste used is bought from a stall in the market, not those packeted ones sold commercially. We only need to tell the lady what type of curry we want to prepare and the quantity needed and she will pack it for us. Choosing the correct curry paste is important, a wrong one will spoil the whole dish’s taste. The pork ribs must be carefully chosen so that they won’t be too hard but soft and tender when cooked. Economy rice stalls and restaurants usually sell this at RM1 per rib!
Mom prepares the dish with really thick and rich gravy, best taken with pipping hot roti canai. Not even nasi kandar’s curry can match the syok-ness of my mom’s curry , no kidding! There was some left over but happily taken away by my uncle for dinner lol.