Monday, January 16, 2017

Grills and curry

Did not know what and where for dinner on one Saturday night. Then we passed by this Siang Siang Food Court, 3rd Mile (across the road from Timberland Medical Centre) and it was instantly decided to have our dinner there.

It has been ages since we stepped foot there. It was many years ago. And that time the food court was old and unattractive but they have revamped and turned the place into more decent, brighter and cleaner dining environment. 

Photo credit from Here

The place was crowded on a Saturday. We happy to find a vacant table.  Surprisingly the place was not stuffy eventhough it was packed. They did spent much on the ventilation and ceiling fans.

Photo credit from Here

We walked one big round, checking out the stalls before decided on what. You could basically get almost everything under one roof. From Chinese food to Malay and mamak food. 

Grills RM11

I took shots of the food that I had that night. This one was interesting. From the grilled food stall operated by a Dayak. Usually we would find grills from seafood to meats but this stall was different. They also served grilled innards! 


Hubby ordered a stick of this on top of grilled squids and bbq pork!! I tasted the squid and pork. The squid was fresh but the pork was slightly tough. I had hard time bite and chew the meat!

Curry rice RM7

I also ordered this mixed meat curry rice for my dinner. A fiery plate for me. Spicy! 

I would love to come back here and try other stalls. 

Friday, January 13, 2017

Weekend Menu #83: wild boar and 3-colours dish

Weekend is here again. And I have a 2-in-1 recipe post today.

I had some frozen wild boar so with CNY is around the corner, I need to clear some stuff in the freezer to accommodate new stuff.

The wild boar meat was from my in-laws that they bought from Kapit. I am not so fond of the meat but hubby loves it. The meat is tough so either you let it simmer longer or use meat tenderizer to soften it.

Simmering wild boar

Ingredients:
About 300gm wild boar, sliced thickly
1 stalk lemongrass, sliced
1 bombay onion, sliced
4 garlic cloves, minced
2inch ginger, sliced
3 tbsp dark soy sauce
2 tbsp shao xing wine
1 tbsp Chinese white wine
1 tsp sugar
Salt to taste
Half cup of water
Cornflour with water mix

Methods:
1. Add cooking oil in the wok. Once heated up, slowly add the wild boar in the wok. Brown the meats batch by batch.


2. Dish out the browned meat into a plate. In the same wok, toss in the garlic, ginger, onion and lemongrass. Saute till fragrant.

3.  Add the meats back into the wok. Add the dark soy sauce, shao xing wine, white wine, sugar and salt. Stir fried for few minutes before add in the water.


 4. Let them simmer for about 30 minutes or till the meat has soften.  Lastly add in the cornflour mixture and let it cook for another minute to thicken the gravy.
5. Dish out and serve warm with white rice.




To complement the wild boar, I have this vibrant 3-colours vegetables dish. Nice and crunchy.

French beans, baby corns and carrots


Ingredients:
French beans, carrots and baby corns - cleaned and sliced to biteable size
Minced garlic
Dashes of light soy sauce
1 tbsp oyster sauce
Salt to taste
Pepper to taste

Methods:
1. Add cooking oil in a wok. Once heated, add minced garlic and saute till fragrant.
2. Add in all the vegetables and stir fry till soften.
3. Add in light soy sauce, oyster sauce, salt and pepper. Add some water for gravy.
4. Dish out.

Bon appetit!

Wednesday, January 11, 2017

Kailan stem, shimeji and sea cucumber

It is that time of the year where you could see vendors selling the big kailan stem. I love this vegetable. You don't get it the whole year so when you see them, grab and cook them. *wink*

Kailan stems

Usually I would just stir fry it with garlic and salt or for more fragrance, I stir fry it with dried prawns and oyster sauce.

However, in my recent kitchen experience, I used different ingredients with the vegetable and it was delicious. And my new recipe was created. Kailan stem, shimeji and sea cucumber stir fry.


Ingredients:

Shimeji mushroom

2 kailan stems, peeled skin and sliced diagonally
Shimeji mushrooms, soaked, rinsed and sliced

Sliced chicken breast, added some cornstarch to the meat
2 Sea cucumbers, sliced
3 garlic cloves, minced
1 tbsp wolfberries
1 tbsp oyster sauce
Salt to taste
Some water
Cornstarch with 3 - 4 tbsp water
Cooking oil

Methods:
1. In a wok, heat up some cooking oil. Toss and saute garlic till fragrant. Then add in the chicken. Cook till meat turn white.
2. Add in the sea cucumber. Saute for a while before add in the kailan stem. Stir fry for a minute before add in the shimeji and some water.
3. When water is simmer, add in the wolfberries, oyster sauce and salt. Stir for a while then add in cornstarch mixture to thicken the gravy.
4. Dish out and garnish with fried shallots. 

Crunchy, flavourful and delicious





Monday, January 9, 2017

What's the flavours

It was the day before the schools began.  A movie date and lunch in Vivacity.

We caught the 11am movie slot so by the time we finished our movie, it was slightly before 1pm. Tummies were rumbling, so we headed to the next door food court.  Kuching Flavours as it was aptly named. They house some of the local food and delicacies such as kolo mee, mee sapi, laksa, kueh chap etc.

Kuching Flavours

It would not be hard to miss this food court as those big red lanterns are catchy to the eyes. Doesn't it feel like walking in the old lane of Chinatown???




After walking around and checking on the food stalls, we finally decided on our lunch.  Hubby and the kids went for Ah Mui Beef Noodle stall while I stuck with its next door stall, Lau Ya Keng Mui Xin History Laksa stall.



Hubby's was a big bowl of soupy beef noodle while the kids went for the dry version.  


And no, I did not have laksa from the laksa stall, but instead a normal plate of nasi lemak. 

A very simple plate of nasi lemak but I like how they coated and fried the hard-boiled egg on the outside.


Friday, January 6, 2017

The last day

We didn't have any grand dinner at a fancy restaurant or cafe on the last day of 2016. It was like any normal day but we did had a really busy day that Saturday.

Morning was filled with our big CNY shopping and in the afternoon, we did our spring cleaning. Everyone took part in cleaning the car porch and cars. By the time we finished up, it was almost 5pm. 

So for our dinner fix, we went to Expert Kopitiam in RH Plaza. Everyone could order what they wanted. All the stalls were opened that evening and the sky was so good and sunny.

I for once, wanted to taste the chicken teppanyaki for a long time. I remember tasted its squid teppanyaki once but many years ago.



Chicken teppanyaki for RM6.90 was nice and I liked it.


Hubby wanted to try the kueh chap so he ordered the kueh chap cheng (minus the kueh). Very big bowl; forgot how much it was but definitely over RM5.


The boys have the Sibu kampua. Each person per plate!! Jay could take 1 1/2 plate of this Kampua!! Basically Jamie's half went to Jay's plate.


The girl went for fried mihun that she tasted before. She liked it. Enough wok hei and overloaded with meats.

Our simple New Year Eve dinner. We quite like coming here for our dinner. As matter of fact, we went there twice on the last week of 2016. Let just say, we find the food was alright and many choices around. We are not fussy customers as long as the food is fine and reasonably priced.

Wednesday, January 4, 2017

The day after

The day after Christmas was a public holiday since Christmas fell on Sunday.

Most coffee shops and business establishment were closed.

It was that day that hubby was craving for curry mee from Batu Lintang. We were not sure it opened or not so not putting our hope so high, we drove all the way to check it out. It was after 10am and to our surprise, it was opened! 

Parking was ample and the place was not packed. So we decided to have our brunch at the Rojak Kucei. It has been ages since we had its food. Somehow I forgot how it tasted like. Lol.


Our order came swiftly since not many people. I remember that it took ages for food to arrive last time when it was full house.

We had the curry mee and rojak ayam.


The mee curry was good with a piece of chicken, half of hard-boiled egg, cucur sayur and yellow noodle. It was not as rich, creamy and spicy as I could remember but it was still nice. Maybe the current operator (the son) modified the curry gravy to fit his customers who do not have high tolerance on spiciness.


The rojak ayam was delicious as always with its sweet satay gravy. 

After our hearty brunch we went for grocery cum CNY shopping in a hypermarket. After shopping for almost 2 hours, we came out with a cart overloaded with goodies.


Jan and Jay flew back that afternoon so after dropped our stuff at home, we went to pick them up from the airport.

And how happy they were. In time to unwrap their presents on Boxing Day and same time, shared new toys that they brought back from Kapit and Sibu with their little brother. The house was back to rowdy mode.


 And I got my gift too. Thanks to my MIL for the box of black olive.


Monday, January 2, 2017

Holiday before back to school

Holiday is coming to an end. Hubby is going back to work on the day after tomorrow after spending more than a week holiday with us. And the school is re-opened tomorrow.

Holiday is awesome. Everyone has a good time and we did spending times together doing things we enjoyed may it be at home or outside. We hang around, do things, fix things, have fun.

Check out our newest photo gallery.



More like my gallery as mostly is my photos. *wink* I love it. We utilise the staircase wall, and those photos look better hanging than stuffed around someplace or on the floor.

We also did CNY shoppings. Some non-parishable goods, our new clothings. You wouldn't believe it that CNY is getting near.

Got to sleep early tonight especially the kids. It is a new school calendar. And for Jamie, it is a new milestone for him. Wonder what would it be on his first day in kindergarden tomorrow??