Saturday, April 10, 2021

Usual order

This was my usual food delivery order. Chicken rice from Ah Seng Hainanese Chicken through FoodPanda.

Hubby tasted it once and he liked it so we keep having repeat order. The chicken rice was nice and the portion was big too. 

Last Saturday, I ordered from Ah Seng again. 


He had the steamed chicken rice, RM7.20. I asked for normal part which was breast but you could opt for drumstickvor chicken wing at different price. 


The kids went for the fried chicken rice (RM7.80). Look at the chicken!! So much, right?? Full to the brim. 


I mostly went for the steamed chicken rice but I wanted to have its curry rice last Saturday. RM10 for my lunch. 




Tuesday, April 6, 2021

In packs

Last week on one morning, I ordered food from Singapore Chicken rice (SCR) , MJC branch. 

Jan and Jay used to enjoy their roasted chicken rice especiially when we resided in Sibu. There was one branch in MJC Kuching, but we have not patronised for quite sometimes now. 

So last week, while I was lazy to cook lunch and browsed through online delivery app, I spotted SCR menu. Since it has been ages we had food from SCR, it was a right time to order its dishes. 


In less than 20 minutes our order arrived at our doorstep in packs. 

I ordered this stir fried cabbage in oyster sauce, chicken spring roll and chicken set (RM12) without rice since I can cook white rice at home to go with it. 


Another 2 packs of fried drumstick chicken rice (RM9.50 each) for Jan and Jay. It came with cabbage pickle which I took out and tasted. More sour than salty. 


Lunch for 4 of us at home. We did not finished the cabbage and chicken set, so kept the leftover for dinner later that evening. 



Saturday, April 3, 2021

Eat out on Saturday

One Saturday morning, hubby and I went for our breakfast in our usual coffee shop, Y. Y. Cafe.

No, I did not have kolo mee but I opted for fried kway teow instead. RM5 per plate, it was alright but lack of the wok hei, I felt. 


Somehow the stall was not consistent as some day, it serves good fried noodle with nice wok hei and taste but other day, it was rather disappointing. 

That morning, they used pork belly in the kway teow which was unusual.  I much prefer char siew in my fried kway teow. 


That was our breakfast which we had around 8am.  Then we went out to meet up with hubby's friends who came over from Song.  Golden Arch was our meeting venue. 

Somehow hubby and I ended up with brunch at Golden Arch, slightly before 10am!!

Hubby ordered this popiah to share around the table for 5 persons. Our friends already finished their food while waiting for both of us to arrive. Hubby also ordered 2 bowls of Sarawak laksa, but I could only finished half of my bowl while the remaining, hubby helped himself to it. My breakfast hasn't digested then, so I could not finished my brunch at all. 


We spent almost 2 hours there with friends. It was great to catch up with them. 




Wednesday, March 31, 2021

Made curry with it

My man is back to his fishing trips. His second fishing trip this month. 2 nights fishing trip so he had quite a catch. Not many but good enough to fill up our deep freezer.


Few big deep sea fishes. The containers were filled up with squids. He sold few fishes, gave few to friends and I passed a pack to my parents as usual. 

I love to eat squids so I took out one container and cooked curry squid not long ago. Another curry dish that I enjoyed was curry fish. 

Hubby caught a big mackerel so we devided it into 3 parts. Head, hubby gave to a friend. Middle, deep fried while the tail part, I made curry with it. 


I love having mackerel in curry gravy, like how those mamak shops served them.  Whenever I go for lunch at mamak, I will definitely look out for the mackerel curry. 

My first attempt at cooking curry fish using mackerel cuts. I was glad that it turned out fine and fit my tastebuds. 




Ingredients:

Mackerel, cut and season with salt and pepper

3 tbsp cooking oil

2 garlic cloves, minced

1 big onion, sliced

3 tbsp meat or fish curry powder

220ml coconut milk

200ml water

salt to taste

3 lady's fingers, trimmed

1 tomato, sliced


Methods:

1. Heat up a pot with cooking oil. Once heat up, add in garlic, and big onion until soft and fragrant.

2. Add in curry powder and continue to stir for another minute.

3. Pour in the coconut milk and water. Bring to boil before adding in the fish, tomato and lady's fingers.

4. Cover and bring to boil.  Season with salt and lower the heat, let it simmer for about 5 to 8 minutes.

Sunday, March 28, 2021

The other option

The last time I have a meal in Chicago7 was in 2015 before they renovated and upgraded their restaurant in Rock Road.

Last year my sis treated us lunch from the outlet since it reopened. There was improvement in the food quality I agreed but nothing that make me crazy and craving for. So we hardly had its food and the kids much prefer the other local food chain than this. 

It just so happened that we have some water disruption this week in the morning for 2 days. So unable to cook lunch, I decided to go for the other option for lunch. Food delivery!!! First morning we had Ah Seng chicken rice which the kids enjoyed. The next day, I decided to order from Chi.cago7, as they had 30% discount for first delivery order. So tempting to order, right? Yup, I fall to the impulse buying then. Lol. 


I had its pandan nasi lemak. It was lemak and fragrant enough. I also had it with its broaster chicken thigh. The chicken skin was crispy and meat was tender. 


My girl went for its fish and rice set. She had it last year so she was alright with its taste. It comes with the rice and coleslaw. 


No one used the chilli and tamato dipping but it was alright. We always keep them just in case. Do you?? Or just dispose if unused?? 


Our total bill after discount. 





Thursday, March 25, 2021

People's noodle

I bought this big pack of dry noodle from Boulevard Supermarket last month. The 18 individual packed noodle, named Mi-Rakyat. I forgot the price. 


People's noodle as translated into English. I took out 3 packs of the noodle last Sunday to try. 


Basically, cook the noodle first. Add a bit of salt in the boiled water and then toss the noodle. Drain the water when the noodle has soften and cooked. I also add a bit of cooking oil to the noodle and mix well so it would not become a clump and stick together. 

Prepare the ingredients such as garlic and shallots. Usually I will add some greens such as shredded cabbage, chopped kailan. Here, I used cabbage. 

Heat up the wok with cooking oil. Add in minced garlic and sliced shallots. Once fragrant, add in dried prawns. Saute for few seconds and then toss in the cabbage. Squte for a minute before adding the noodle. 

Season with salt, pepper and light soy sauce. Stir well to combine ingredients. Dish out and garnish with spring onion and frued shallot.

I do not add egg in my noodle as one of my boys is allegic to it. So, I fried my egg seperately. 


I quite like the Mi-Rakyat. Fine and nice to be used in frying. I will definitely buy it again. 


Sunday, March 21, 2021

More homecooked

It is more homecooked meals for us. Most of the time, nothing extravagant but simple dishes where everyone would enjoy at home.

We also buy lot of canned food for stock up and one of my must-have is sardine!! Tomato sardine. When it comes to comfort food, tomato sardine is one of them for me. How about you?? 

Hubby bought few packs of squid not long ago. Baits for his fishing trip but I took one pack last week and cooked it this way. Curry squid, one of my favourite flavour other than grilled squid. 


My simple curry squid. The cleaning is the most tedious part, which I don't fancy much. 


Ingredients:

Squids, cleaned and cut

3 garlic cloves, minced

1 shallot, sliced

1 big onion, sliced

2 tbsp curry powder

Salt and pepper to taste

About 1 cup water

Cooking oil

Methods:

1. In a wok, heat up about 2 tbsp cooking oil. 

2. Toss in garlic and shallot, saute for few seconds till fragrant. Add in big onion, saute for few seconds till it soften. 

3. Add in curry powder, and squid. Stir till squid is mixed well and almost cooked then add in water and lower the heat, let it simmer. 

4. Add in salt and pepper to taste, mix well and off the heat