Makan Masak Main: August 2010

Durian - The King Of Fruit

The fruit of durian, this is golden yellow, some is pale yellow, some is white. The taste of durian varies according to the type of durian. Some is sweet, some is bitter sweet, some creamy, some with a taste of wine. It's really amazing! I personally love durian, please bear in mind that durian is very heaty, do drink a lot of water after you have durian, best is with salt water!

The thorny fruit that gives out a strong smell, some say the smell is nice some say it stinks.

The best durian breed - Musang King

The expert trying to open the durian, without using glove!

Opening another one for us to eat.

We had this durian in Jenjarum, one of my business partner took us there. Their pricing is quite cheap compared to those in the city.

Do you like durian?

Restoran Meng Kee Char Siew, Glenmarie, Shah Alam

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Located near the industrial area

The chicken section

The char siew section with some sausages

Steamed and roast chicken, the steamed chicken is very soft. Roast chicken is okay only.

Here is the Char Siew.. straight out from the oven. Tender, juicy and nice

The sausage, char siew is still my favourite here..

Fried wantan

This place serves noodle only from 8.30-11.30am, their noodles are really nice! Rice is serve for lunch.

Address:

20 (ground), Jalan Pekedai U1/36,Hicom Glenmarie Industrial Park,

Shah Alam, Selangor D.E.

Tel: 019-3793629

Monday-Saturday: Open 7.30AM-5PM or when char siew finishes. (including public holidays). Closed every Sunday

Restoran Makanan Laut Yoke Heng, Sri Kembangan

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A friend took me to this restaurant located at Sri Kembangan that is famous for their clay pot lou shu fun. The food was quite good, especially the lala, that we ordered 2 servings of it.

Frontage

Stir fry lala, very yummy..

Clay pot lou shu fun

Steamed fish.. was very good, fish was fresh and sauce is nice

Fried pork ribs, a bit like Marmite pork ribs

Butte milk mantis prawns. The egg flower tasted nice, and mantis prawns is fresh and soft

Stir fry 4 veg - eggplant, long bean, 4 angle bean and petai

Address to that place

Location map

Do visit the place if you are around that area.

Pasta Zanmai, Empire Subang

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My sis and I took my mom for her birthday dinner at Pasta Zanmai, Empire Subang. This will be my second time eating at this place. There were having a promotion in conjunction to the opening of Empire Subang Shopping Gallery.

Nice and cosy interior

The menu is very well done, with succulent shots of food they serve

Some hot stone dishes

Unagi rice.. yummy..

Pasta Tempura

Teppanyaki beef rice

Sashimi Pasta

Green tea and apple juice

Terrayaki chicken pasta

Can't remember the name of this pizza but it tasted good..

Entrance to the restaurant

Generally, the food is good, and service is fast and staff are friendly, will definitely visit this place again.

F4 Fish Head, USJ 1

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We had our May and June birthday celebration at F4 Fish Head Restaurant located in an industrial area of USJ 1. This is one of my favourite place to dine as the food is nice and price is right!

Asam Fish Head, yummy. I personally prefer the ginger steamed fish but some of my friends does not like ginger so we ordered this.

Herbal chicken, meat was soft and tender and the herbs made the aroma really nice.

Stir fry sweet potato leaves

Salted egg fried squid. This is average only, I think they didn't put enough salted egg yoke, but the squid is fried very nicely, not dry nor hard.

'Village' Taufu - home made taufu with minced pork and Chinese pickled turnip. Nice..

Claypot Pork belly with salted fish. Another one of my favourite dish, have to order every time we dine there.

Stir fry baby long beans with roast pork. This dish is normal only.

A group photo. That's the durian cheesecake I made. :)

Address:
F4 Fish Head (Next to USJ Badminton Hall)
Lot 776, Sub lot 3,
Jalan Subang 4,
Subang Jaya Industries Park,
47500 Subang Jaya, Selangor
Tel: 012-325 9111

Pan-fried Bun with Chives and Minced Pork - 韭菜豬肉餡餅

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I have been in the cooking mood lately, trying all sorts of recipe and cooking during weekends. I saw this recipe from Christine's Recipe, I fell in love with this recipe blog after finding it.

Ingredients:

180 gm plain flour
6 Tbsp hot water, about 80C
3 Tbsp cold water
170 gm Chinese chives
160 gm minced pork
1 tsp minced garlic

Seasoning for minced pork:

1 Tbsp light soy sauce
1/2 tsp sugar
2 tsp cornflour
1/2 tsp chicken stock powder
1 tsp Shaoxing wine
Pinch of salt, to taste
dash of sesame oil
pinch of pepper

Method (making filling):

1) Rinse chives and briefly blanch in boiling water until just tender. Drain well and let cool. Squeeze water out of the chives and chopped into small pieces. Set aside.

2) Add seasoning, minced garlic and chopped chives into minced pork. Blend all ingredients towards only one direction, either clockwise or anti-clockwise according to your preference, no turning backwards though. This method will ensure the pork stick together very well. Mix pork very well until elastic, about 15 minutes. Refrigerate for 30 minutes. The filling is done.

Method (making and frying buns):

1) Sift flour into a big bowl. Add 6 tablespoons of 80C hot water into the flour. Use a spatula to mix well and create some little flour crumbs.

2) Add 1 tablespoon of cold water at a time into the flour. Use hand to knead the dough until the surface is not sticky. Brush a bit of oil on the bottom of a bowl, place dough inside and covered with a damp towel. Let sit for 30 minutes.

3) Turn the dough onto a lightly floured surface and knead a few times until smooth. Roll and stretch the dough out into a long strip, about 1 1/2 inches in thickness. Divide into 10 equal parts. Roll each part into a small ball. Lightly flatten with your palm and roll out into a thin, even round using a rolling pin. Wrap a heaped teaspoon of filling in the center. Seal the edge (Trim excess dough on the seal if you like, it tastes and looks better then.) with the seal facing down.

4) Heat non-stick frying pan over medium heat. Add 2 tablespoons of oil. Place wrapped pork buns in a single layer without touching with each other. Fry them until both sides are light brown. Add 1/2 cup of boiling water, cover with a lid and cook until the water dries up. Done! Serve hot, accompanied with a zesty dipping sauce, combining soy sauce, vinegar and chili sauce.