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

October 3, 2010

Steam Egg

Filed under: Kitchen,Let's Salivate — agnes @ 11:52 am

steam egg 1 steam egg 2

Almost mirror finish surface steam egg. I watched an aunt preparing it. I just followed her way, altered a little bit.
1. Boil water: Today i added a little chicken stock as yesterday’s was steamed bland for Christopher (was sick) to dissolve, hot water to egg ratio is 1:1
2. Cracked 4 eggs to mix gently of yolk and egg white, then strain away albumen for even colour smooth texture
3. Pour no.2 into the steaming bowl, add boiling water and mix gently
4. Place no.3 in a pan/wok of cool water with steaming rack
5. Turn on medium low gas/fire with cover open slightly – take care angle of cover doesn’t touch bowl as water may drip on egg mix.
6. Keep an eye every 3-4 minutes to tilt the steam water away from bowl back into the steaming pan/wok. Steam should rise gently, steam water bubbles should not break voraciously…
7. Keep fire/gas the same strength
8. Check done-ness by viewing from side angle, surface starts to look solidified, use a fine pick/skewer to pierce in the deepest part of the bowl: when liquid is clear, it’s done.
It should be done abt 15-20 minutes depending on the amount of egg to steam.

I tried sweet ginger steam egg with the same technique, added brown sugar and ginger juice into hot water. No bad but not smooth as Hong Kong Australia Dairy’s. I went there every morning while on holiday in Hong Kong recent July. I know I am crazy but it feels so good to have a bowl of hot ginger milk egg pudding, egg sandwiches and milk tea every morning. Just visit Lots of Cravings post to find out why, I have a feeling you will agree too. I didn’t photograph breakfast there, I would feel like a wagamama diner :}

May 2, 2010

Jakarta Makan Scenes

Filed under: Let's Salivate,Travel — agnes @ 6:22 am

 MAS inflight meal packaging Pretty good nasi lemak Thumbs up meat murtabak MAS recycling pledge 

Arriving 1 Arriving 2 Arriving 3 Ayam goreng from Food Court Gado Gado from Food Court Satay from Food Court Fried tofu from Food Court Slim Coca Cola can is a norm :( Gado Gado from Kafe Betawi Noodle from Kafe Betawi Street Food Bakso Soto Street food vendors going home.   Soto Lidah Station for bubur ayam Bubur ayam Interesting tanghoon and local fried rice Rendang like spicy meat stew Pizza Marzano Pizza Marzano Kafe Kempi Kafe Kempi Canteen

August 26, 2009

贪吃猫 > 香港飲食指南 > 餐廳 > 大埔 > 三小姐海鮮小菜

Filed under: Let's Salivate,Travel — agnes @ 6:42 am

Source: OpenRice
很想吃三小姐糯米蒸羔蟹的糯米飯(steam glutinous rice with crab) * 肥牛陳村粉(steam beef slices on hor fun)  * 金銀蛋上湯浸莧菜(Spinach in broth with 3 types of eggs) * 三款炸物炸茄子* 炸鹽水蝦及椒鹽九肚魚椒鹽蝦(pepper chilli fried prawns) * 椒絲腐乳通菜(red chilli lam yue with kangkong) * 手打墨魚丸(fishball) * 蒜蝦陳村粉 (steam garlic prawns on hor fun). I think’ll have have very hungry dream to night. 

Reference: 陳村粉, Google

糯米蒸羔蟹的糯米飯  金銀蛋上湯浸莧菜 蒜蝦陳村粉 肥牛陳村粉 椒鹽蝦

August 7, 2009

Last Sunday Hainanese Family Outing at Yut Kee Kuala Lumpur

Filed under: Eating Out,Let's Salivate — agnes @ 4:14 pm


DSCF0116 DSCF0084 DSCF0095 DSCF0096 DSCF0104 DSCF0106 DSCF0107 DSCF0108 DSCF0109 DSCF0110 DSCF0114

May 7, 2009

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!

February 13, 2009

Can I replace Clementine with KumQuat?

Filed under: Kitchen,Let's Salivate — agnes @ 6:03 am

Vegan Yum Yum baked and blogged about Candied Clementine Cake. Chinese New Year has just ended. I don’t think Mandarin Oranges would be as nice. I wonder Candied Clementines can be replaced by KumQuat as well.

January 20, 2009

Purple Cane CNY Menu for 2009

Filed under: Eating Out,Let's Salivate — agnes @ 2:24 am

Purple Cane Menu Small


This is not a paid review. Purple Cane CNY menu is suitable for a sumptuous gathering meal of 10 without the typical Chinese New Year menu over stuffed with meat, flour and sauces. Purple Cane Mid Valley Gardens has peaceful ambiance and  attentive service (from KC), maybe we had a tableful of lovely girls(except me-the auntie). Purple Cane Signature Yee Sang rivals any hotel Yee Sang. We had Star Fruit Soup, an interesting and refreshing start to later dishes, cleansing palate and aid better digestion before indulging rest of the dishes. Each set menu has been carefully coordinate with different tastes and ingredients functionality – wonderful start, middle and end.

Purple Cane Signature Yee Sang

November 11, 2008

Tea Time Dessert in Office

Filed under: Let's Salivate — agnes @ 8:36 am


Thanks to Connie!!!

November 4, 2008

Penang Weld Quay Chinese Dinner

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 10:37 am


 Finally spotted near the bridge – Weld Quay Seafood Restaurant. Service and meals were at lighting speed. Order from the lady who has menu in her head, recommends cooking method and prepare ingredients to be cook.


All the ingredients are placed in front of her, feel free to ask her what the ingredients are.


Green juice  or “Ambula” with dried chinese plum, nutmeg juice with dried plum and appetizer – indian cracker with curry gravy to dip in.


Top left to right: Fried soft shell crab, Kangkung Sambal Belachan & Fried Yiu Cha Koay with veggie & fish paste

Bottom left to right: Boiled Shellfish, Bitter Gourd stir fried with Chinese Roast Pork Meat, (forgot what it was)

Penang Beef Noodle Lunch

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 10:16 am


Beef noodle lunch in Penang, opposite fire station near Little India. 


Picnic Lunch in Office

Filed under: Let's Salivate — agnes @ 8:32 am


October 21, 2008

Yummy Barcelona – Ciudad Condal, Tapas Lunch

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 5:23 am

A long bar of finger food, our happy waiters, suave captain of the bar…

Going to try these…

and these…

Serves non stop; anchovies, pickled local olives, tomato on toast… 

Fried mashed potato cakes, Spanish tortilla, pickled red pepper, salad, Iberico ham, freshly grilled prawns…

Local olives, toasted four types of local cheese on sliced baguette

Food finished and replenished quickly…

Article about Ciudad Condal

Yummy Barcelona – La Fonda

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 4:50 am

Opens at 8.30pm, drinks while waiting for orders to arrive...


Duck confit, stew baby octopus in pea 

Website here

Yummy Barcelona – La Boqueria

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 4:42 am




Yummy Barcelona – Brunells

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 3:41 am

What a good morning luck. Let's visit world famous Brunells 

How can one resist so much of yummy bread display in autumn morning? Keep staring, I am going into Brunells cafe... 

Warm interior of Brunells cafe, baking room viewable from the cafe. Nice and warm in autumn mornings. 

Cafe con Leche, big fluffy bread with powder sugar for breakfast and lastly an orange slice coated with chocolate for breakfast dessert

Google map

Yummy Barcelona – Meson Castellano

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 3:17 am



Google map.

Besides it’s smooth Cafe Con Leche and bread for breakfast, Meson Castellano have fried pork belly too. 🙂

October 17, 2008

Yummy Barcelona – Goat’s Cheese with Fruit Compote

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 9:32 am


I rarely eat lamb or goat meat and its dairy. This is one of the rare occasion which I do enjoy goat’s cheese.

Yummy Barcelona – I Heard…

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 9:30 am


… that Spanish bred pigs were fed with oat. You should try at least pork meat for main dish if in Spain. Iberico ham is also a fantastic Spanish pork product.

Yummy Barcelona – Desserts

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 9:23 am


Yummy Barcelona – Bread at Breakfast

Filed under: Eating Out,Let's Salivate,Travel — agnes @ 9:13 am


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