Hainanese Kopi-O A place to share, keep events and thoughts.

May 21, 2009

Marvellous Makan Month May 2009

Filed under: Eating Out,Kitchen — agnes @ 6:38 am

The start of May marked some eventful makan (means eat in Bahasa Malaysia and Bahasa Indonesia) time though this is my most “bankrupt” month for makan escapades. A wedding dinner buffet at Avanti Sunway Hotel has one of the best roast beef, stew lamb, salmon, pasta, grilled vegetables and lovely salad service. Some guests, non western food diners had great time refilling their carnivorous appetite while lovely ladies had endless visits to the grilled vegetable, salad, seafood and never forgets the dessert bar. My dad never had true Italian food in his life, almost wanted the entire plate of huge vanilla pudding for our table. Congratulations to Julie and her Italian beau (whoops.. I forgot the groom’s name as food piled up into my head). Julie has a beautiful wedding cake made by her good friend.

To find Avanti Italian Restaurant, Sunway Resort Hotel & Spa in Petaling Jaya, go to Google Map,
copy and paste the following sentence Malaysia Petaling Jaya Sunway Resort Hotel & Spa
to figure out the exact location.
avanti-1 avanti-2

Breakfast at TTDI KL (forgot name of the Malay restaurant) but will never forget a unique combination of local humble ingredients for a meal. I promise to post the name and Google map later. Steamed or boiled ubi kayu (cassava roots) is the main meal accompanied by sambal (the same as nasi lemaks’), freshly grated coconut flesh and half of a fried ikan masin (kembung?).  100% local food. 🙂

Some lazy office lunches: Soft boiled egg salad, Village Park nasi dagang.
Officepicnic_0101 Officepicnic_0102 VP_nasidagang

No so happy McD Sundae takeaway for my kids. Less than half filled. I did not complain on spot, too angry at that time. I felt belittled by the staffs. One of staffs filled a cupful of sundae for his dinner and darted out of the service area while I have waited for a while. Other staffs were busy laughing and talking. 🙁
LousySundaeSection14 (3) LousySundaeSection14 (4)

Went to husband’s favourite chicken noodle stall only to find they stopped selling chicken as other stalls are selling the same. I should credit the former chicken noodle by detailing its serving and quality. A single serving of poached chicken presented in Chinese fine banquet style cut, served on an old fashion oval plate. As for noodles, our usual order were normally hor fun(mine) or Hakka noodle(husbands’) tossed with minced beef sauce. The minced beef sauce is cooked whenever an order comes in. The husband and wife Hakka noodle team is such humble and innovative.  The good news is they are now beef noodle specialist – different cuts, parts and also cook a hearty peppery pig stomach soup noodle. Heavenly…
BeefHakkaNoodle BeefHakkaNoodle (1)
BeefHakkaNoodle (2) BeefHakkaNoodle (3)

Condiments in Hong Kong Chinese restaurants are not free flow but charge separately, per condiment plate. There is a humble Chinese restaurant in Sungai Buloh which has 2 excellent condiments that makes the start of a meal, an enjoyable experience for the palate before savouring the actual dishes. Pickled green chillies – sweet, sour, spicy with fresh crunchy bite goes well with medium weight flavour dishes. Good on its own to whet ones’ appetite in a hot day. The poached chicken comes with a unique condiment – minced garlic, ginger shallots poached in a combination of peanut oil and chicken fat. I could have bowls of steaming rice mixed with this unique dipping sauce all day.
SgBulohCondiments SgBulohCondiments (1)

During weekday lunch, we visited Vincent’s new food stall Bijan at Ali Bawal Building in Petaling Jaya Old Town, to join the Ali Bawal Food Court opening celebration. Nestled in the old industrial area, brand new Ali Bawal Food Court environment is closer to a relaxing resort, luxurious treat for factory workers in this area. Vincent’s new food concept never cease to amaze me. Fried calamari, fried crab, banquet style dishes and super silky steamed egg will render you speechless upon setting on your tongue. 🙂 A bit exaggerating? We are talking about different grade of local Chinese economy/mix rice. Tell Vincent you got to know Bijan from my blog. You may get a surprise.

To find Wisma Ali Bawal, go to Google Map,
copy and paste the following sentence Malaysia Petaling Jaya Ali Bawal
to figure out the exact location
AliBawalOldTownCampbell (1) AliBawalOldTownCampbell (2)
AliBawalOldTownCampbell (3) AliBawalOldTownCampbell (4)

One of my husband’s favourite family dish-fish fried in shallot oil, topped with Chinese pickled onion bulbs, plum sauce and cucumber, made an appearance. A dish cooked by his demised maternal grandmother, who was an excellent cook, recreated by my talented FIL. The other two dishes pictured below are my FILs’ favourite.
DSCF8957 DSCF8955 DSCF8954

May 7, 2009

Dream House Inspiration Board #7

Filed under: Dreams — agnes @ 2:46 pm

Source: http://desiretoinspire.blogspot.com/2009/04/purple-area.html


Kaya from a Bread Machine

Filed under: Kitchen,Let's Salivate — agnes @ 2:41 am

From the genius “kaya” blogger: http://khngyi.wordpress.com/2009/02/12/khangkhang-made/

Ingredients you need:
1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

(This recipe makes roughly about 1 and 1/2 cups of kaya)

1. Wash, dry and tie up bundles of about 5 pandan leaves in each bundle(like in the pic above)
2. Measure out eggs, then beat lightly till yolk and white mixed.
3. Pour all(as in sugar, coconut milk and eggs) into breadmaker tin(like in picture above) and throw in bundles of pandan leaves.
4. Set on ‘Jam’ function.
5. Check on kaya after some time and make sure sides are mixed too.
6. When the breadmaker completes the function, take it out and cool for a while, remove all the pandan leaves, then put into a blender and blend lightly till it is smooth.


*edited* The kaya will look like lumpy curdy chunks in a watery substance once the breadmaker has completed its cycle. This is NORMAL. You are supposed to blend it to acheive the smooth texture, ie, what we buy off the shelves. You may find that there might be quite a bit of water(this is just sugar water), so drain out some of this water and blend the remainder. You may add in more sugar water if you find your kaya too thick while blending. I hope this will iron out any misunderstandings about the product!

1. You may blend it till it is completely smooth too. I like my kaya with a bit of bits in it, so that you can taste the kaya bits rather than a smooth paste.
2. If you prefer a little sweeter, add another 1/4 to 1/2 cup more sugar.
3. If you cook this over the stove, you may not need to blend it since you are constantly stirring the kaya.
4. You may put in more pandan leaves if you want it to be greener… Alternatively, you may pound or blend a portion of the pandan leaves and strain it for the pandan juice and put it into the mixture before cooking.
5. If you’re cooking over the stove, the pot you’re using should NOT be warm/hot when you place the ingredients in to mix. If the pot is hot, the eggs would cook immediately, resulting in scrambled eggs!

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