vkeong loves good food, travel and photography!
Archive for August, 2006
Anna’s Pepparkakor (Ginger Thins)
Aug 16th
Wikipedia: Anna’s Swedish Thins or (in Swedish) Annas [tag]Pepparkakor[/tag] is a brand of Swedish ginger thins, produced by the Swedish company AB Annas Pepparkakor in Tyresö outside Stockholm.
The ginger thins are available in supermarkets all over Sweden, exported to other countries in Europe, and produced in Canada for the North American market.
The company was founded by the sisters Anna and Emma Karlsson in 1929 and is owned by a family Mattsson since 1963. The company was appointed Purveyor to the Royal Court of Sweden (kunglig hovleverantör) in 2002.
In North America the company, Anna’s of North America, Calgary Ltd, has a bakery in High River, 50 kilometers south of Calgary, Canada, and operates under the brand name Anna’s Swedish Thins. The production has been extended to various flavours beside the traditional Swedish ginger flavour, including orange and blueberry.
I bought this small box of cookies while shopping in IKEA Mutiara Damansara last weekend at RM3.60. It is sold in front of the counters along with many other [tag]Swedish food products[/tag] (IKEA is a Swedish company). The cookies taste like “Kai Zai Peng” 鸡?饼, just thinner lol. Orange flavored Pepparkakor is slightly more expensive, at RM3.90 per box. I bought that too but is given to Siang Leng’s family. 
[tag]IKEA[/tag] is worth a visit if you happen to in Selangor. Moreover, 1-Utama, The Curve, IKANO, Tesco and the new 7 floor Cineleisure Damansara are all nearby, so you can spend a full day easily here.
“Delicious” Curry Fish Head
Aug 15th
I posted an entry mentioning a very nice Curry Fish Head stall in [tag]Kepong[/tag] some months ago. Last weekend when I went to Cyberjaya to attend Siang Leng’s convocation, I had the opportunity to enjoy this delicious curry fish head again. This time, I managed to take some pictures of it!
“Delicious” 有余 [tag]Curry Fish Head[/tag] operates in a huge food court in Kepong called “Happy City” 快�?城. It is managed by 2 people, a man and a lady. I am not sure of their relationship, but I assume the lady is from China because she has “the slang” when speaking in Mandarin.
So far, every time I go to “Happy City”, the place is full. It has about 20-30 stalls and features a big projector screen showing Astro dramas. Parking is easily available and free just in front of the food court.
The smallest portion cost RM9 exclusive of rice. Although it looks little, it is enough for 2-3 people, costing only RM3-5 per person for a syok meal. Their Curry Fish Head is always cooked upon order, so you can be sured of its freshness. Look at the gravy which was boiling hot when delivered to our table.
The Curry Fish Head sold here uses pretty much the usual ingredients: Fish meat, taufu pok, ladies fingers and long beans. What I like the most is the really rich and thick gravy. The gravy was so nice that I can finish the plate of rice with it LOL. Definitely a must try!
“Soon Hong” Restaurant Dim Sum
Aug 10th
There are 3 dim sum restaurants near my house, with only 5-10 minutes’ distance away. All of them serve Hong Kong dim sum but the main difference among them is the variety of dim sum selections available.
“Soon Hong” 顺丰 Restaurant is located along Lorong Tembikai 1, Taman Sri Rambai (Jit Sin High School is located here too) This restaurant used to sell Bak Kut Teh but closed some years ago. It has now resumed business, and selling dim sum too in the morning.
Other than the normal Har Kau, Siu Mai and Har Mai, this restaurant features many other types of dim sum I have never seen before. The lotus leaf rice sold here seems to be quite a hit too, it was ordered by almost every table.
Seafood tofu on minced meat
Siu Mai with a slice of crab stick on top
Cabbage and minced meat stuffed in “Chai Koay” wrapper
Stuffed Crab Claws.. I doubt the stuffed meat were real crab flesh. Looks tempting but tasted a bit bland.
We weren’t too satisfied, so we ordered more
Siu Mai 烧卖
This is quite out of the ordinary: rolled pork, ham and dried seaweed with a slice of carrot sandwiched.
Steamed dumplings with mixed vegetables. Our bill came up to RM17+, including 2 Milo, one iced. “Soon Hong” serves good dim sum, but one thing I didn’t like was the warmth of the dim sum. The carts used here to push the dim sum around didn’t have boiling water underneath to keep them warm. The dim sum are steamed at the counter then moved to the carts. So if possible, try to grab them as fast as you can, or request the waiters for them to be re-heated.
GPS Coordinates: N5 21.488 E100 26.669
Mom’s Best: Egg Tarts
Aug 8th
Delicious home made [tag]egg tarts[/tag] by my mom. She got this [tag]recipe[/tag] from my aunt who is very good at baking cookies and cakes. She used to bake snake shaped [tag]cookies[/tag] that look like little dragons every Chinese New Year, they taste wonderful! As promised, the recipe is as below
These are the ingredients needed, to make a batch of 25 cups. For the dough, you will need
- 300 gram flour
- 200 gram margarine/butter
- 1 1/2 tablespoon milk powder (we used Anlene)
- 1 1/2 tablespoon icing/castor sugar
- 1/2 tablespoon custard powder
- 1 egg
Steps: Pour the ingredients into a mixing bowl and start mixing them. The dough has to “rubbed” as though you are massaging a person’s back. Take note that the butter has to be slightly cold. After the dough is done, it has to be refrigerated. As for the mixture, you will need
- 250 gram sugar boiled in 250 ml water with pandan leaf, and left cool (this is the syrup)
- 5 eggs – beat or whish
- 200 ml evaporated milk
Steps: Add the beaten eggs into the cooled syrup, then add a big pinch of custard powder and vanilla essence. Do teh tarik motions on the mixture many times and keep it refrigerated as well.
Line the tart moulds with the pastry (dough) by making a small ball, then press it over the moulds. Keep in mind that the pastry must not be too thin, or the egg tart will break easily when done.
Take the egg mixture out from the fridge and do a couple of teh tarik motions again. Pour the egg mixture into the moulds, slightly more than 3 quarter full. Bake them in oven for 25-30 minutes at 180°C. To know whether the egg tarts are ready, shake the moulds slightly. If the egg mixture is firm and the pastry is golden brown, it’s done!
Lastly, overturn the egg tarts in put into individual paper cups quickly. Serve!
