Saturday, July 30, 2005

Where to Eat : KELANA SEAFOOD CENTRE



KELANA SEAFOOD CENTRE

Address : Lot 1122, SS7, Jalan Perbandaran, Kelana Jaya, 47301 Petaling Jaya, Selangor Darul Ehsan.

Overlooking a lake, Kelana Seafood Centre's 3.2 acre site in Petaling Jaya, Selangor, has provided diners with quality seafood cuisine amidst it's wonderfully absorbing surroundings since its opening on 24th November, 1990.

The restaurant's aim for establishing a dining and cultural centre, integrating culinary excellence, affordability and professional service, was acknowledged with an accreditation as the ASEAN Seafood Restaurant in Malaysia, on 20th January 1992.The centre's vision is to cater to the tastes of all seafood lovers.

Kelana Seafood Centre has more than 200 types of dishes, each deliciously created by our Master Chefs who have over the years thrilled diners with their culinary expertise and innovation. With a vast range of dishes to choose from, customers will always be able to enjoy their favourite dishes.

The restaurant can accomodate 2000 people per seating. Customers can choose to be seated in the air-conditioned hall or at the open air area, where on a beautiful night, the moon and stars glitter up above. Private functions from anniversaries, birthdays, and weddings, to corporate events like annual dinners can be arranged and tailored to the customers' needs.

Outdoor catering has recently been added to further widen the service and hospitality industry from Kelana Seafood to the public.

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Restaurant Review : THE COLLISEUM

The Colliseum
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Like Castell's you wont see this eating establishment featured in the restaurant guides, though it does feature regularly in Newsweek's "Best bars in Asia" features. A Kuala Lumpur institution, in a grotty old building in one of the less prestigious parts of town, the waiters still prance around in white starched collars and bow ties. "Those who know" say that the chef who made this place famous over many many years has now retired or carked-it but it seems in a very un-Chinese way, he has passed his skills onto his protegees and not kept the secrets to himself. What makes this place is the array of Sizzling Steak dinners, replete with large white starched bibs and thick slabs of bread with butter wrapped up in those gold foil packets. Four sizzling steaks coming towards you is a sight to behold. The gravy is poured over your steak on the sizzling plates resembling a cow (hopefully not a mad one), and the steam billows to the ceiling. Stuff grace and dinner conversation... Tuck in.. 'Nuff said.

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Petua...Menghilangkan Kembong Perut.

Ambil tiga helai daun mengkudu muda dan sapukan minyak kelapa. kemudian
layurkan ke atas api selama dua minit. setelah itu, daun yang masih panas
ditekapkan kepada perut.

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Petua...Menghilangkan Karat Kepada Pakaian

Perahkan air limau nipis ke dalam bekas berisi satu sudu kecil garam halus.kacau hingga sebati dan sapukan kepada pakaian yang terkena karat. biarkan beberapa minit sebelum dibubuhkan sabun dan diberus seperti biasa.

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Resipi...MOIST CARROT CAKE ( a different version)

MOIST CARROT CAKE ( a different version)

Bahan-bahan :
1 cawan minyak kacang
1 cawan gula perang
3 biji telur
Satu setengah cawan tepung naik sendiri
1 sudu kecil tepung bikarbonate
2 sudu kecil serbuk bunga cengkih
garam
2 biji lobak merah (diparut)
3/4 cawan walnuts cincang

Bahan-bahan utk krim :
250 gm krim keju
2 cawan gula icing
2 suduteh jus lemon

Cara-cara membuat :
1. Panaskan oven sehingga 180°C
2. Pukul minyak, gula perang, telur hingga sebati
3. Masukkan tepung, soda bicarbonate, serbuk bunga cengkih & garam
4. Campurkan lobak & walnuts dan tuangkan kedalam loyang saiz 22cm
5. Masak selama 22 - 26 minit dan sejukkan sebelum dibubuh icing

Untuk Icing :
Pukul krim cheese sehingga kembang dan campurkan gula icing & jus lemon dan pukul lagi hingga sebati.

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Resipi... Moist Carrot Cake

Moist Carrot Cake

Ingredients A:

4 egg yolks
1½ cups corn oil or vegetable oil
150 gm fine granulated sugar
150 gm brown sugar
1½ cups lightly packed grated carrot
100 gm chopped walnut

Ingredients B (sift together):

250 gm cake flour
1 tsp mixed spice
1½ tsp baking soda
1 tsp salt

Ingredients C:

4 egg whites

Ingredients D – Frosting:

120 gm butter
250 gm cream cheese
120 gm icing sugar

Method:

In a large mixing bowl beat egg yolks using egg whisk, then add oil, sugar, carrots and mix well. Add in walnut, lastly stir in dry ingredients. Mix well using wooden spatula.

Beat egg whites until stiff and fold into cake mixture. Pour into bake tin.

Then bake at 180ºC for 45 mins (actually depend on your oven type).

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Resipi... SAYUR-SAYURAN RANGUP


SAYUR-SAYURAN RANGUP


Bahan-bahan:

3 camca besar minyak masak
1 labu sedang bawang besar, dicincang
3 cm halia muda, dicincang
6 kuntum cendawan, rendam & dihiris halus

A
150 gm kacang sepat manis
10 tongkul putik jagung, dihiris
1 batang sedang lobak merah, dihiris
4 batang saderi, dihiris
10 biji berangan air, dihiris

B
½ cawan air
2 camca besar Krimer Sejat Rendah Lemak
2 camca besar Sos Tiram
1 camca besar Kicap Cair

2 camca teh tepung jagung
1 camca teh gula atau secukup rasa
1 camca teh minyak masak
¼ camca teh serbuk lada hitam

Langkah Penyediaan:

1. Tumis bawang, halia dan cendawan hingga wangi.

2. Masukkan bahan A dan goreng selama 2 minit.

3. Masukkan bahan B dan masak selama 1 minit atau hingga sayuran masak tetapi masih rangup.

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Resipi...Pencok Ayam Panggang



Pencok Ayam Panggang


Bahan-bahan

1 ekor (1.5 kilogram) ayam, dibersihkan
1 sudu teh garam
1 sudu teh lada putih serbuk
3 sudu besar minyak masak
435 ml (1 3/4 cawan santan, diperah drpd. 1 bj. kelapa parut dan 435ml/ 1 3/4 cawan air)
segenggam daun selasih
1 sudu besar air asam, diperah drpd. 1 sudu teh asam jawa dan 1 sudu besar air
garam
gula
nanas, dicincang

Dikisar Halus-halus

4 tangkai cili merah
6 tangkai cili padi
4 biji buah keras
8 ulas bawang merah, dikupas
2 ulas bawang putih, dikupas
1 cm lengkuas, dikupas

Cara

1. Gaul rata-rata ayam, garam dan lada putih. Panggang di dalam oven yg. sudah dipanaskan pada 180 deg. Celcius/ 350 deg. Fahr. sehingga separuh masak.

2. Panaskan minyak masak dan tumis bahan kisar sehingga wangi. Masukkan santan, daun selasih dan renihkan selama 15 minit.

3. Tambah ayam panggang dan renihkan di atas api sederhana sehingga kuah hampir kering

4. Masukkan air asam, garam dan gula dan masak selama 3 minit.

5. Hias dengan kepingan nenas sejurus sebelum dihidang dengan nasi.

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Friday, July 29, 2005

Resipi ... BOSTON CHEESE CAKE

BOSTON CHEESE CAKE

Bahan-bahannya

Sediakan kek span vanilla berukuran 20 mm tebal
(sila rujuk kepada resipi yang telah diberikan)

(A)
150 ml susu segar
20 gram gula
3 biji kuning telur
20 gram tepung jagung

(B)
250 gram krim keju

(C)
parutan 1/2 biji kulit lemon
130 ml krim putar

(D)
2 sudu besar tepung gandum
60 gram kismis

(E)
3 biji putih telur
60 gram gula
1 sudu teh jus perahan lemon


Cara-caranya
1. Didihkan 100 ml susu dengan gula dari (A). Campurkan kesemua baki bahan seperti susu, kuning telur dan tepung jagung dan adun. Terus memasak sehingga ia pekat. Biar ia sejuk. Ketepikan sebentar.
2. Pukul krim keju sehingga lembut dan tidak berbintil-bintil. Tambah ke (A) yang sudah sejuk. Adun sehingga sempurna.
3. Campur (C) dan gaul hingga sebati.
4. Campur (D) dan pukul hingga rata.
5. Putar putih telur di (E) hingga berbuih. Tambah gula dan jus lemon. Terus memukul hingga pekat. Kemudian tambah adunan keju dan adun.
6. Alas kertas minyak di dasar dan tepi acuan bulat 9".
7. Letakkan kek span di dsar dan tuang adunan keju ke dalamnya.
8. Letakkan di dalam dulang pembakar yang diisi dengan air. Bakar pada suhu 150 darjah C selama 2 jam atau bahagian tengah sudah masak dan permukaan bertukar menjadi kuning keemasan. Keluarkan kek daripada ketuhar dan keluarkan kek daripada acuan segera. Siap dihidang.

Nota: Jangan terlalu memutar adunan putih telur cukup sehingga ia berbuih.

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Resipi...FETUCINNE UDANG MARINARA

FETUCINNE UDANG MARINARA

Bahan-bahan:

150gm udang sederhana besar
250gm pasta fetucinne ( dicelur)
2 biji bawang putih (dicincang)
1 biji bawang besar (dicincang)
3 biji tomato ( dicincang)
100 gm tomato puri
1 cubit oregano
30 gm daun selasih ( dicincang)
garam secukup rasa

Cara membuat :
Tumiskan bawang putih dan bawang besar. Kemudian masukkan tomato cincang, tomato puri, oregano dan daun selasih. Tumis bahan-bahan tadi sehingga rata dan masukkan udang. Akhir sekali, masukkan pasta dan gaul rata.

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Resipi...PASTA KRIM SALMON DAN SOTONG GORENG

PASTA KRIM SALMON DAN SOTONG GORENG

Bahan-bahan :

250 gm pasta spaghetti (dicelur)
100 gm ikan salmon ( di potong kiub)
100 gm sotong ( potong bulat dan dilur tepung)
150 gram krim
2 biji bawang putih ( dicincang)
2 biji bawang kecil (dicincang)
3 sudu minyak zaitun)

Cara membuat:

Tumis ikan dengan bawang putih and bawang kecil. Masukkan krim dan biarkan seketika. Kemudian campurkan pasta dan garam. Gaul rata. Sementara itu sotong yg telah dilumur tepung, di goreng garing. Letakkan sotong yg di goreng di atas pasta yg telah siap.


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Resipi...PASTA IKAN AGLIO-OLIO

PASTA IKAN AGLIO-OLIO

Bahan-bahan :
250gm pasta tagliatelle ( dicelur)
200 gm ikan merah kiub ( digoreng tepung)
100 gm bawang putih ( diced)
50 gm daun parsley (dicincang)
100 gm minyak zaitun
30 gram lada hitam ( tumbuk kasar)

Cara membuat:

Tumiskan bawang putih sehingga kekuningan. Masukkan pasta dan gaul rata. Kemudian, masukkan lada hitam dan daun parsley. Seterusnya, masukkan garam secukup rasa. Letakkan ikan di atas pasta. Sedia di hidangkan.

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Thursday, July 28, 2005

Petua... Untuk tidak melekat

Goreng Ikan
Ketika menggoreng ikan, perap ikan bersama asam gelugur. Kemudian goreng asam gelugur hingga hitam diikuti ikan. Hasilnya, ikan tidak melekat lagi.


Goreng Tauhu
Tauhu akan melekat jika digoreng. Taburkan garam halus pada permukaan atas dan bawah tauhu sebelum digoreng. Hasilnya, tauhu tidak melekat

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Where to Eat : BIG PLATE

RESTAURANT BIG PLATE

Location :

No 27, Jalan Alfa FU6/F
Pusat Perdagangan Permai
Seksyen U6 Shah Alam
Selangor

Note : IT is just across the Monterez Golf Club..

The food are delicious... You should try the mushroom soup or Ostail soup, served in a bowl made of bread. Also try the Morib fish, chicken subang, or Kelang Steak...

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Resipi ... TERUTUP RENDANG

TERUTUP RENDANG

Bahan-bahannya
1 ekor ikan terubuk atau ikan cermin yang sedang besarnya.
Siang bersih. Jika menggunakan ikan terubuk jangan buang sisiknya.
Cuci dan toskan

minyak untuk menumis
2 sudu makan lada kisar
2 sudu makan rempah kari ikan
2 sudu makan rempah rendang
4 cawan santan dari 1 biji kelapa parut
2 genggam bawang goreng
1 batang serai, dititek
1 ibu jari lengkuas, dititek
1 helai daun kunyit
3 helai daun limau purut
1 keping asam gelugur
gula dan garam secukup rasa

Bahan untuk dikisar halus
4 biji buah keras
1 biji bawang besar
4 ulas bawang putih

Cara-caranya
Panaskan minyak dalam kuali. Tumis bahan kisar, beserta lada kisar, rempah kari dan rempah rendang sehingg garing dan wangi. Masukkan santan, asam keping, daun kunyit, daun limau purut, serai, lengkuas, dan masaklah sehingga ia mendidh 1/2 pekat. Barulah masukkan ikannya, garam dan gula secukup rasa. Masak dengan api yang sederhana. Bila rempahnya mulai pekat, balekkan ikannya dan masukkan pula bawang goreng yang diramas-ramas. Masak lagi sehingga rempahnya pekat dan kering sedikit. Jangan balek-balekkan ikannya, cukup setakat dibalekkan dua kali sahaja. Seandainya inginkan lauknya berkuah, jangan dikeringkan, biarkan ia pekat sahaja.

Sumber: Hajjah Saodah Bte Mohd Salleh

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Resipi ... TALAM KACANG HIJAU NONA MANIS

TALAM KACANG HIJAU NONA MANIS

Bahan-bahannya
43 oz santan pekat
48 oz santan cair
12 oz gula pasir
12 oz gula melaka
8 oz tepung kacang hijau
1 paket tepung kanji
1 paket tepung Hong Kwee
sedikit garam
daun pandan
pewarna hijau dan kuning

Cara-caranya
1. Santan pekat dan cair, gula melaka, gula pasir dan daun pandan dimasak sehingga mendidih dan kemudian disejukkan.
2. 3 macam tepung dicampurkan. Tuangkan adunan yang telah sejuk tadi dan gaul hingga rata.
3. Bahagikan kepada 2 bahagian dan warnakan 1 bahagian dengan warna hijau dan 1 lagi dengan warna kuning.
4. Kukus berlapis-lapis (2 cawan bagi setiap lapis).

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Wednesday, July 27, 2005

Petua...Mudahkan mengupas kentang

Mudahkan mengupas kentang
Basuh kentang terlebih dahulu, kemudian rebuslah kentang tersebut selama lebih kurang 5 minit atau sehingga hampir empuk. Sejukkan dan kemudian kupaslah kulitnya. Hasilnya kentang lebih cantik dan mudah mengupasnya.

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Petua...Hilangkan lemak ayam

Hilangkan lemak ayam
Basuh ayam dengan mengunakan air bersih kemudian buangkan air tersebut dan ambil tepung gamdum, sapukan pada ayam tersebut dengan sedikit air selepas tu bolehlah ia nya di bersih semula mengunakan air. Selepas itu barulah puan campurkan dengan apa sahaja bahan yang hendak dicampurkan sebelum memasakkannya...

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Resipi ... Chocolate Rice Banana Cake

Chocolate Rice Banana Cake.

250 gm butter
180 - 200 gm gula kastor
300 gm tepung
1 s.t bicarbonate soda
1 s.t. baking powder (gaul kedua2 ni dgn tepung)
4 biji telur gred A
1 s.t. ovalette
100 gm chocolate rice

Pisang emas 6 -7 biji sederhana besar



Cara membuat (stail mama)

Pukul butter ngan gula hingga kembang dan putih. (Untuk cepat hancurkan gula masukkan sebiji telur dulu) Dah kembang masukkan telur satu-satu. Pas tu masukkan ovalette.

Dah masuk ovalette, pukul lagi hingga lebih mengembang. Masukkan pisang. (Kalau dah lecek, masuk semua skali, kalau belum macam mama selalu buat, hentam saje masukkan satu-satu, sampai dia hancur sambil memukulnya)

Last masukkan tepung perlahan-lahan. Then masukkan chocolate rice kacau perlahan.

Tuang dalam acuan yg dah digris dan alas. Kalau 7 x 7 dapat dua.

Bakar. Biar Sejuk. Makan..........

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Resipi...Rusuk kambing dengan sos kekacang istimewa

Rusuk kambing dengan sos kekacang istimewa

Bahan-Bahan
500 gm Rusuk kambing - diperap dengan bahan kisar selama 2 jam
1 sdt Jintan halus )
1 sdt Jintan kasar )
2 batang Serai ) dikisar
5 ulas Bawang putih )
1 inci Lengkuas )
Sedikit Garam )
Sedikit Gula )

Bahan untuk Sos
200 gm kacang tanah - dibakar dan dikisar halus
100 gm Cili boh
1 batang Serai ) dititik
1 inci Lengkuas )
1 biji Bawang merah - dikisar
5 sdm Gula
Sedikit Garam
2 sdm Minyak masak
200 ml Air

Cara Cara
1. Tumis cili boh, bawang dan bahan yang dititik sehingga garing.
2. Masak kekacang dengan api kecil. Kacau hingga pekat. Masukkan kekacang, gula dan garam secukupnya.

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Tuesday, July 26, 2005

Where to Eat : Top Hat Restaurant

Top Hat Restaurant

Cuisine : Asian Mix
Hours : Lunch Mon-Fri noon-2:30pm;
dinner daily 6-10:30pm
Address :
No. 7 Jalan Kia Peng, Kuala Lumpur

Reservations recommended
Phone : 03/2141-8611

Prices
Main courses RM30-RM88 (US$7.90-US$23). Set meals RM37-RM123 (US$9.75-US$32)

Review :
Let me tell you about my favorite restaurant in Kuala Lumpur. First, Top Hat has a unique atmosphere. In a 1930s bungalow that was once a school, the place winds through room after room, its walls painted in bright hues and furnished with an assortment of mix-and-matched teak tables, chairs, and antiques. Second, the menu is fabulous. While a la carte is available, Top Hat puts together set meals featuring nonya, Malacca Portuguese, traditional Malay, Thai, western, even vegetarian recipes. They're all brilliant. Desserts are huge and full of sin.

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Where to Eat : RESTOREN SERI ANGKASA

Restoran Seri Angkasa
Cuisine :Malaysian
Hours Daily
noon-2:30pm lunch;
3:30-5:30pm high tea;
6:30-11pm dinner

Location
Jalan Punchak, off Jalan P. Ramlee,
Around Town

Reservations recommended
Phone : 03/2020-5055

Prices:
Lunch buffet RM55 (US$14); dinner buffet RM75 (US$20)

Review:
At the top of the Menara KL (KL Tower) is Restoran Seri Angkasa, a revolving restaurant with the best view in the city. Better still, it's a great way to try all the Malay-, Chinese-, and Indian-inspired local dishes at a convenient buffet, with a chance to taste just about everything you have room for -- like nasi goreng, clay-pot noodles, or beef rendang

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Petua...Lauk Terlebih Masin

Kadangkala tanpa disengajakan, lauk yang kita masak menjadi terlalu masin dan ini menjadikan ianya kurang enak untuk dimakan. Untuk mengatasi masalah ini, mula-mula ambil sedikit daun pisang, cucikannya sehingga bersih. Kemudian masukkan kedalam masakkan itu tadi. Insyaallah rasa masin akan berkurangan.

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Petua...Hindari Kumbang Beras



Hindari beras daripada kumbang beras dengan meletakkan 7 hingga 8 tangkai cili kering kedalam tempat menyimpan beras. Cili kering tersebut hendaklah ditimbus ke dalam beras tadi.

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Resipi...KEK SARI KELAPA

KEK SARI KELAPA

Bahan-bahannya :-
100g mentega
100g gula halus
2 butir telur
75g tepung gandum
50g kelapa kering dalam tin
1/2 sudu kecil esen vanila
11/2 sudu besar susu pekat

Hiasan Krim :-
100g mentega
75g gula aising
1/2 sudu teh putih telur

Cara Membuatnya :-
- Pukul gula dengan mentega sehingga kembang. Ayakkan tepungdan baking powder sementara putih dan merah telur diasingkan.
- Pukul putih telur bersama dengan 2 sudu besar gula sehinggaikembang. Masukkan susu dan esen vanila ke dalam adunan mentega. Masukkan kuning telur, pukul sehingga sebati. Setelahitu masukkan kelapa dan gaul semula dan akhir sekali campurkanputih telur lalu digaul rata. Bakar dalam loyang yang sederhanapanas.

Membuat Krim hiasan :-
- Pukul semua bahan sehingga lembut. Sapukan keliling kek dantaburkan kelapa kering. Hias dengan buah ceri.

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Resipi...TERUTUP RENDANG

TERUTUP RENDANG

Bahan-bahannya
1 ekor ikan terubuk atau ikan cermin yang sedang besarnya.
Siang bersih. Jika menggunakan ikan terubuk jangan buang sisiknya.
Cuci dan toskan

minyak untuk menumis
2 sudu makan lada kisar
2 sudu makan rempah kari ikan
2 sudu makan rempah rendang
4 cawan santan dari 1 biji kelapa parut
2 genggam bawang goreng
1 batang serai, dititek
1 ibu jari lengkuas, dititek
1 helai daun kunyit
3 helai daun limau purut
1 keping asam gelugur
gula dan garam secukup rasa

Bahan untuk dikisar halus
4 biji buah keras
1 biji bawang besar
4 ulas bawang putih

Cara-caranya
Panaskan minyak dalam kuali. Tumis bahan kisar, beserta lada kisar, rempah kari dan rempah rendang sehingg garing dan wangi. Masukkan santan, asam keping, daun kunyit, daun limau purut, serai, lengkuas, dan masaklah sehingga ia mendidh 1/2 pekat. Barulah masukkan ikannya, garam dan gula secukup rasa. Masak dengan api yang sederhana. Bila rempahnya mulai pekat, balekkan ikannya dan masukkan pula bawang goreng yang diramas-ramas. Masak lagi sehingga rempahnya pekat dan kering sedikit. Jangan balek-balekkan ikannya, cukup setakat dibalekkan dua kali sahaja. Seandainya inginkan lauknya berkuah, jangan dikeringkan, biarkan ia pekat sahaja.

Sumber: Hajjah Saodah Bte Mohd Salleh

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Monday, July 25, 2005

Where to Eat : AMPANG YONG TAU FU

Ampang Yong Tau Foo
Area AMpang Point
( Sorry cant really remember the address, but it's near at Coffee Bean)


Hello once again. I've always wanted to write about this "jewel" of Ampang, but never had the time to pen it down. Another reason is because, there are three restaurants serving these delicious Yong Tau Foo's and there was one more that the I had not tried, until a couple of weeks back! Getting there is easy - just drive down to Ampang Point. Problems to find parking during lunch hour on normal days. It's free parking during weekends.

OK, now to the food. By the way, who hasn't tried Yong Tau Foo? YTFs are actually fish paste stuffed into items like smooth taufoo, ladies fingers, fried taufoo, chillies or sliced brinjals. You can also find them wrapped in thin soya skin (dumpling) which are then served in a soup or fried. The secret of the Ampang YTF is in the smooth white taufoo and the use good ikan parang (for the fish paste). The taufoo is simply so.. so...soooooo... smooth. It's an undescribable feeling when the taufoo gets in your mouth. I have tasted taufoo many times before, but believe me, your "trained" mouth can tell that this one is a smooth above the rest. Also, the fish paste is just nice, ie. it's smooth, 'bouncy' and not too salty. Above all, there's very little oil used ( except for the fried items) and therefore a reasonably healthy diet. That's why I end up at Ampang almost every weekend!
The restaurant also serves 'deep fried chicken in wrapped paper' which is quite good and goes well with the Yong Tau Foos. The good thing about this recipe is that the chicken which is wrapped inside tracing paper, therefore they remain tender and smooth. You may also try their assam fish or fish head curry which is not too bad, but there are better places for this, though....The Yong Tau Foos costs 50 cents a piece. Normally, 20 pieces of the assortment is about just nice, without ordering any rice. Don't bother ordering any rice, just smooth yourself through this excellent delight....

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Where to Eat : Cilantro's Restaurant

Cilantro's
MiCasa Hotel Apartments,
368B Jalan Tun Razak
Kuala Lumpur
Tel : 0321798000

Review
We've got a place that will knock your socks off. The chic Cilantro Restaurant is most suitable for dining over business talks, power meetings and high class romances. Things run like clockwork, service is unobstrutively attentive and food comes on time. Ambience is simply serenely modern. The decor is creatively designed with mirrors extending halfway from the floor to the ceiling, modern table seatings and great lighting, giving Cilantro that chic spacious look.
Cilantro likes truffle, be it truffle oil, truffle sauce or others. Foie Gras is also used rather a lot and is one of their specialties. If you are seated and hungry, you must start of with the flavoured butter accompanying the warm soft bread, before pressing on to the main fare.
The chic restaurant has a good set of menu ranging from beef to catches of the sea. But we like the braised cod with shirauo and truffle sauce. Comes imaginatively garnished with squid rings in batter. The cod is a tad soft for our liking but surprisingly melts in the mouth! The shirauo and truffle sauce is akin to a superhero sidekick, elevating the dining experience several notches with its flavourful taste. Portions are small but perhaps good things come in small packages...
Cliantro's Crepe Suzettes are a good bet for desserts. Expertly prepared, glazed with blueberries and topped with ricotta ice cream, best eaten when the ice cream is still cold and crepes hot. Sounds tricky but the melting combo is a wonderful dessert to end the meal. All other desserts are delicious as well at Cilantro's, especially anything with chocolate. Oh yes, reservations are a must...

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Petua..Menghilangkan Pahit Peria

Peria memang pahit. Untuk menghilangkan pahitnya, potong peria dan rendam didalam air berisi garam halus. Setelah lebih kurang 25 minit, sejat dan masaklah peria tadi mengikut resepi anda.

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Petua...Membasuh Kerang

Mencuci kerang memang susah. Untuk itu, masukkan hampas kelapa bersama kerang didalam besen dan gaul bersama sedikit air. Setelah beberapa ketika, kerang akan bersih memutih. Atau... kita boleh juga mencuci kerang menggunakan pelepah pisang.. kot la kita takut jari atau kuku kita rosak...

Selamat mencuba..

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Resipi...BAKED MARBLE CHEESECAKE

BAKED MARBLE CHEESECAKE

Bahan-bahannya

(A)
500 gram krim keju
50 gram gula

(B)230 gram whipped topping cream

(C)
5 biji kuning telur

(D)
120 gram tepung gandum

(E)
parutan kulit 1 bji lemon

(F)
5 biji putih telur
120 gram gula
1 sudu jus limau

(G)
50 gram coklat
1 sudu besar susu

Cara-caranya
1. Putar (A) sehingga lembut dan gebu.
2. Campur (B) dan putar hingga tidak berbintil-bintil.
3. Tambah (C) dan putar hingga sebati.
4. Campur (D) dan (E). Kacau sehingga sebati dan ketepikan sebentar.
5. Pukul putih telur di (F) sehingga kembang. Tambah bahan-bahan ramuan lain dan terus memukul hingga kembang.
6. Adun adunan putih telur dengan keju dengan sempurna.
7. Cairkan coklat di (G). Campurkan susu ke dalam dan adun dengan 200 gram adunan keju sehingga sebati.
8. Sapukan minyak dan alaskan kertas minyak di acuan. Tuang 1/3 daripada inti keju biasa ke dalam acuan. Tuang inti coklat keju ke atas. Tuang lagi baki inti keju biasa di kedua-dua lapisan.
9. Masukkan baki coklat keju ke dalam beg paiping kertas dan paipkan garisan lurus di permukaan. Guna lidi untuk membuat garisan bengkang bengkok di permukaan.
10. Letakka di dalam dulang pembakar yang diisi dengan air. Bakar pada suhu 150 darjah C selama 90 minit.

Nota: Jika adunan putih telur di (F) adalah terlalu pekat, ia kurang mengadun sebati dengan krim keju. Jika ketuhar terlalu panas atau terlalu lama membakar kek, ia boleh senang retak.

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Resipi ...BRAISED FISH WITH BEANCURD IN CLAYPOT

BRAISED FISH WITH BEANCURD IN CLAYPOT
Source: Amy Beh

Ingredients
300g red snapper fish fillet, cut into big cubes
125g sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
3 pieces soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g chicken meat
75g carrot, cut into shapes
75g button mushrooms, thinly sliced
1/2 cup water or stock

Seasoning:
1/4 tsp salt or to taste
1/2 tsp sugar
1/2 tsp chicken stock granules
1/8 tsp pepper

Thickening:
1 tsp cornflour
1 tsp water


Garnishing:
100g spring onion, cut into 4cm lengths
1 red chilly, sliced
MethodMarinate fish cubes with a little salt and set aside.

Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.

Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)

Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.

Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.

Heat a claypot for three to four minutes until hot.

Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.

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Friday, July 22, 2005

Petua... Sayur Segar

Sayuran kalau disimpan didalam peti ais beberapa hari, kesegarannya akan hilang. Untuk mengembalikan kesegarannya, rendam sayur tadi didalam air yang dicampur cuka selama beberapa minit. Selain mengembalikan kesegaran, cuka juga akan menghilangkan kotoran pada sayur.

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Resipi...Nonya Rojak

Nonya Rojak
By Chef Wan Petom Haris

Ingredients

2 no : chilli, red, dried, soaked and grounded
2.5 cm : belacan (shrimp paste), toasted and grounded
4 tbsp : tamarind paste, mix with water
120 ml : water
1 tsp : soya sauce dark
6 tbsp : sugar brown
1 no : cucumber fresh, cubed
1 no : mango green fresh, small, peeled, cubed
0.5 no : pineapple fresh, medium, skinned, cubed
1 no : starfruit fresh, sliced
2 no : jackfruit fresh, seeded, cubed
200 g : turnip sweet, peeled, cubed
100 g : potato, sweet, fresh, peeled, cubed, cooked
2 tbsp : shrimp paste (heiko)
150 g : peanut candy or roasted peanuts
1 tbsp : sesame, seeds, toasted
100 g : emping belinjau


Preparation
Place all the grounded ingredients and tamarind juice in a small saucepan and simmer over low heat. Stir in sugar and dark soya sauce and cook
until sugar dissolves and sauce is thick. Remove and let it cool.
Toss cut vegetables with cooled sauce and black shrimp paste in large mixing bowl.
Sprinkle ground peanut candy or roasted peanuts and toasted sesame seeds. Toss well, sprinkle with the emping belinjau.
Serve immediately.

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Where to Eat : RESTORAN THE BIRD

More than birds served here
Restoran The Bird
5 Jalan 3/62D
Medan Putra Business Centre
Bandar Manjalara Kepong
Kuala Lumpur
Tel: 012-3149882
Business Hours: Daily, lunch (10.30am-2.30pm); dinner (5.30pm-11pm). Closed on Wednesdays.

The bird is an auspicious animal for the Chinese as it brings happiness and freedom.
Based on this, restaurant owner Desmond Liew and his partners decided on the bird to be the centre of their business concept.
Owners Desmond, Jimmy Liew and James Leong named their restaurant after a 10-foot bird-shaped congkak (a traditional Malay board game) belonging to Desmond.
To complement the name, the owners also introduced three menus named Early Bird, Evening Bird and Late Bird.
The dishes in these menus however are not bird-based. They are much more diverse, covering many a Malaysian favourite.
Restoran The Bird, however, specialises on serving a fusion of Malay, Thai, Nyonya and Chinese cuisines.
The Early and Late Bird menus comprise snacks such Roti Bakar, satay, noodles and rice dishes like Steamed Seafood Rice in Pot, Chicken Porridge, Curry Mutton with Rice and Assam Fish with Rice among others.
The Evening Bird menu lists the a la carte selections.
While the appetisers see small servings of Fried Sotong, Grilled Kembong, Pandan Chicken and Marmite Chicken Wings, the main dishes are separated into Chicken, Beef, Shrimp, Lala and Fish and the side dishes under Egg, Tofu and Vegetables.
Jimmy, who is chief chef, is pretty innovative in creating interesting dishes.
One dish in particular is the Thai Black Pepper Chicken Wings, which is actually just a snack. He learnt the recipe from a friend when they were working in a restaurant in New Zealand.
The only difference in their recipes is that Jimmy's version has deep-fried chicken wings while his friend prefers the barbecue version.
Jimmy, who also started the D n J Nasi Lemak outlet before he went to New York, said the wings are first marinated with black pepper, coriander seeds and mustards before they are deep-fried.
Some of the recipes are akin to Western cooking style but use homegrown ingredients.
Bird's eye chilli, curry leaves and curry powder form the main ingredients in the Butter King Fish recipe.
Butter and milk are added to give the deep-fried garoupa its fragrant and creamy taste and texture.
A Thai-inspired dish is the Thai Basil Leaf Shrimp, which has a thick and spicy homemade sauce that uses galangal and chilli with the basil, giving the dish its herbal aroma and flavour.
Jimmy has not forgotten to add to the menu his famous Nasi Lemak Chicken Curry made popular at D n J.
The dish is served on a woven tray lined with banana leaves.
Another irresistible must is the Sarawak Laksa with its thick and spicy gravy.
The paste, says Jimmy, is flown in regularly from Sarawak.
“We don't just cook the gravy with the paste. Instead, we add seafood paste with galangal to improve its taste,” he says.
With Desmond being an actor as well, it is not surprising to find the outlet's décor artistically inclined.
It’s attention-grabbing fuchsia exterior is enhanced by a sunny yellow interior and grass green floor.
Though the colours may appear too strong for some, they do wonders in highlighting the antique cookery tools used for décorating.
Among the décorations are photographs of Hollywood stars like Marilyn Monroe, Elvis Presley, James Dean and Frank Sinatra.
On the ceiling, birds' cages converted into creative lamps add warmth to the place.
With all the details given to the interior, one can only agree that Restoran The Bird speaks of the owners' passion for all things unique.

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Resipi ...OREO CHEESE CAKE

OREO CHEESE CAKE

Bhn2:

(A)
2 buku Philadelphia cream cheese
100g gula
2 biji telur - dipukul
1 sudu teh esen vanila

Utk bhg bawah (B):

2 baris biskut oreo, dihancurkan (tanpa krim)
65g mentega
25g gula perang
1 baris biskut oreo (utk letak atas cream cheese)

Nota: Panaskan ketuhar (150-180 darjah celcius)

Cara (A):

Gaulkan semua bahan. Pukul hingga sebati.

Utk bhg bawah (B):

Cairkan mentega dan gula perang bersama-sama. Campurkan biskut oreo hingga melekat.

Lagi satu baris biskut oreo diletak-letakkan atas cream cheese mengikut kreativiti masing2.

Masukkan dalam ketuhar pada suhu 150-180 darjah celcius lebihkurang 30-40 minit (atau sehingga bahagian atas sedikit keperangan - jgn sampai hangus plak). Cucuk dgn garpu untuk pastikan kek dah masak elok.

Bila kek dah agak sejuk, masukkan dalam peti ais. Sedap dimakan ketika sejuk.

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Welcome All...Selamat Datang...

Mcik memang dari dulu gemar makan.. dan gemar masak.... mcik memang ada banyak kumpul resipi... kira hobi la ni .... kadang-kadang mcik cuba juga... kadang-kadang mcik main bo je... main reka cipta resipi sendiri....

Sebenarnya blog mcik ni semata-mata nak kongsi resipi dengan sesapa yg berminat... Mcik akan cuba untuk memasukkan resipi baru setiap hari... tapi kalu tak dapat tu.. mcik mintak maaf la ek.. sbb mcik pun kerja... heheh.. kang ada yg melenting kat office mcik ni...

so kalu ada pertanyaan.. atau cadangan... atau resipi yg ingin di kongsi bersama... jangan memalu la ek.....

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