Tuesday, March 20, 2018

Number 6

It was a Sunday, I was lazy to cook dinner so my man had to think of a place for dinner that evening.

After many rounds of driving in the old part of the city, we drove to Jalan Song to scout for food. Jalan Song is famous for many food courts and eateries so one wouldn't go hungry there. So many places that you wouldn't know where and what to eat. There is a Vietnamese now, Western outlets, bars and bistros.

We finally ended up in Number 6 Kopitiam for our dinner. It has been ages since we went there for its claypot dishes. Used to patronize this place when we stayed nearby.

Hubby ordered five dishes from the claypot stall. And in few minutes time, we had our first claypot dish on the table.

First was this tasty and comforting fish maw soup. Never go wrong ordering this with the kids around. They attacked the fish maw and meatballs in no time.

Second was this super appetizing salted fish pork belly. So good to go with white rice.

Next was the dish that both hubby and I loved. Curry lamb. However it wasn't the same as we remembered it to be. Used to be very spicy and full with flavour. Now they changed the recipe slightly, not like normal curry lamb. They added lemongrass to it, but it was nice. Something like Thai curry but it was not bad.

I ordered this stuffed bitter gourd soup to cool down all those 'heat'. I love bitter gourd soup.

Last was this creamy lamb stew.  Tasted the same as before. Something like a lamb korma.

Five of us couldn't finish all the dishes. We packed home bitter gourd soup and lamb stew for the following day.

Total cost of our claypot dinner was RM48 plus 4 plates of white rice.

Sunday, March 18, 2018

2 steamed recipes

For my own record, I have these two steamed recipes penned here. 

I prepared and cooked them for my Chap Goh Mei dinner, namely steamed yellow chicken and steamed silver pomfrets.

I love steamed dishes nowadays. Maybe more effort needed to prepare and marinate them prior to cooking but they are healthier and less oily.

Hope you would try and enjoy them.

Steamed yellow chicken

I was given half of a while yellow chicken by a neighbour a week before CNY. She had her relative brought in from Sibu.

I didn't use the whole portion as we wouldn't be able to finish it. So I chopped into half. Now I had half of half (quarter). I need to steam the chicken longer as yellow chicken has tougher meat.

1/4 of one yellow chicken, marinated with 1/2 tsp salt, 1 tsp shao Xing wine and 1 tbsp light soy sauce

1 thumb-sized ginger, sliced
1 tbsp. green onion, white part only, chopped

Dipping sauce:
1 tbsp. oyster sauce
1 tbsp. light soy sauce
4 tbsp. water
1 garlic clove
1 tbsp. chopped green onion
1 tbsp. sesame oil

1. Lay ginger and green onion over the chicken with marinade and let it marinate for at least 30 minutes.
2. Place the chicken in the steamer, steam at high heat for 20 to 30 minutes.
3. Chop chicken into biteable size.
4. For dipping sauce ;In a sauce pan, heat up 1 tbsp. sesame oil and stir in garlic and green onion until aromatic. Add in oyster sauce, light soy sauce and water.  Mix well and bring to boil.

Steamed silver pomfrets

I bought 2 silver pomfrets for RM10 on a day before Chap Goh Mei.

2 silver pomfrets (about 300g), cleaned, pat dry and rub some salt and pepper all over the fishes
Salted mustards, soak and rinse to get rid of some saltiness
Some gingers, sliced
Some garlic cloves, chopped
1 stalk of green onions, chopped
1 tbsp. sesame oil
1 tbsp. shao xing wine
1 tsp light soy sauce

1. In a pan, add in some cooking oil. Once heated up, add in the ginger slice and fry till fragrant.
2. Prepare the fishes in the steamer. Add in the fried ginger onto the fishes. Add in all the other ingredients (except green onion) as well.
3. Steam the fishes at high heat for over 15 minutes or till the fishes are cooked. Garnish with green onions on top.

Thursday, March 15, 2018


It was a very gloomy and wet Saturday last week. If there was a choice, we wouldn't be going out in such weather but it was not to be. Hubby has a flight to take to Pontisnak that morning so I had to send him off to the airport.

The rain was so heavy that the traffic was slow and heavy, and visibility was not so good. Thankfully it stopped after an hour of crazy rain.

On our way to the airport, we dropped by Shunfood Cafe (next to Lao Zhi Hao bak kut teh) in New Roxy Hotel.

Initially we thought we could avoid been getting overly wet by using the back door but they closed the roller shutter. So we had to use the front entrance. As you could see from the above  photo, the roller shutter was down. My boy always so happy to have his photo taken. His current favourite drink is iced Milo.

We ordered mee sapi with beef soup from the stall directly in front of Shunfood Cafe. Special set of RM10 inclusive of noodle. 2 sets, one for me to share with Jamie while another set for my man. My 2 older kids had replacement class in school that Saturday.

I seldom eat mee sapi as I am not a big lover of beef. And not to mention, the internal organs. So I passed most of the organs to hubby while I took the meat and bean sprouts.

Tastewise, the black soup was nice and not overwhelming to my standard. The noodle was good. Neither mushy nor tough. I actually enjoy the noodle and soup. So comforting to have it on a cold and wet morning.

Tuesday, March 13, 2018

He bought

CNY may be over but my children never go hungry at home. We always have snacks like cookies, crackers and bread in case anyone needs a bite.

Last week my man bought 2 shopping bags full of cookies when he went on a field trip. 

Bet my children are happy digging into those cookies. Luckily all expiring next year so we have times to finish them otherwise I may be tempted to give some away.

Sunday, March 11, 2018

Peel or no peel?

I love Chinese steamed buns, especially char siew bun and meat bun with egg in the filling. But buns no longer that cheap nowadays. It could cost over RM2 or even higher.

Recently I tasted vegetable bun at my dad's shop where he bought from the market on the way to work. I never tasted a vegetable bun before till that morning. Surprisingly it reminded me of "chai kueh" with the fillings of beancurds, carrots and chestnuts. 

I usually peel the outer skin of the bun before I eat it. I know some do that but some don't. So, do you peel or don't peel the skin of the steamed buns before you eat them??

Friday, March 9, 2018

Miscellaneous Picture # 76: skywatch

As March creeping in, I feel like everything passed very fast in front of me. Day after day, night after night.

The sun comes out early and it does feel good to start a day earlier.

Sunrise might be pretty but sunset is equally mesmerising too.

And to catch the big, bright and white moon in the clear sky is a joy. My kids always excited to see the round moon and they make it a game to see who spot the moon more!

As the night fall, the beautiful moon can be easily sighted.

Wednesday, March 7, 2018

What we had on Chap Goh Mei

Since I didn't cooked for our reunion dinner, I took a little effort to cook dinner for Chap Goh Mei last week.

Hubby was working that day so a family dinner at home sounds better than eating out. Coupled with the school exam this week, I spent most of the day and weekend teaching and revising with my kids.

This was what we had on Chap Goh Mei evening.  I told you, I took a little bit of effort to prepare the dinner. The most important part was everyone was together on the table, saying grace and prayer and enjoying the dinner.

Steamed yellow chicken symbolises prosperity and togetherness.

Ngoh hiang/5-spices spring roll symbolises "团团圆圆” where family gets together.

Steamed silver pomfrets with ginger and salted mustard symbolises abundance and prosperity.

After that, the kids have some fireworks fun and the daddy lit the firecrackers to mark the end of Chinese New Year celebration.