Friday, January 15, 2016

Noodles Laksa Utara Recipe


1 bungkus laksa beras
1 kg ikan kembung
1 sudu besar belacan
2 kuntum bunga kantan. dibelah 4
1 ikat daun kesum
4 keping asam keping
gula dan garam, secukup rasa

Bahan untuk kisar halus:

10-15 tangkai cili kering, buang biji dan rebus
50g ikan bilis, rendam seketika
2 biji bawang besar
8 biji bawang merah
6 ulas bawang putih
Bahan untuk hiasan:

5 biji telur, direbus
2 biji bawang besar, hiris nipis
1 batang timun, hiris nipis
Limau nipis, di potong
1 ikat daun selom
cili padi, hiris nipis

Cara Membuat:

1. Rendam laksa kering dan kemudia rebus sehingga lembut. Angkat dan toskan.

2. Rebus ikan yang telah dibersihkan bersama 1 asam keping dan sedikit bawang merah. Setelah masak, asingkan isi ikan dan air rebusan. Kisar halus. Kemudian kisar baki tulang ikan bersama sedikit air dan tapis airnya.

3. Masukkan di dalam periuk dan rebus bersama bahan kisar halus selama lebih kurang 20 minit.

4. Masukkan bunga kantan, daun kesum, asam keping, belacan, garam dan gula secukup rasa. Rebus lagi sehingga rasa bahan benar-benar sebati.

5. Hidangkan laska bersama kuah dan bahan hiasan.

Friday, January 8, 2016

Pantai Seafood Restaurant, PJ

Today is the last day of 2015 and 2016 will begin in another 5 hours time.  I suggested Pantai Seafood as I was craving for steamed meat crabs.

However, my family members always have their own preferences eventhough they request a suggestion from me. My hubby the driver opt to have dinner at 1Utama or Atria. 

So we ended up at Pantai.
Steamed medium sized meat crabs 
2kg at RM 160.
Marmite Ribs at RM34
Steamed Pak Soh koong at RM80

Garlic Kai Lan at RM 18

Prices are increasing yearly. 

We must always ask the Captain for prices when we order crabs, fishes, prawns and other seafood products which are not stated at Menu as they are printed prices will be charged according to seasonal changes. 

Otherwise, the host will be presented with a higher expected bill to pay.

I can't comment here myself whether they are expensive or just as per market situations. Eat for experience always.

Happy New Year 2016

A year of abundance of food, love and happiness.

Wednesday, December 23, 2015

Tang Yuen

A new recipe with glutinous rice flour mixed with tapioca flour by this famous chef. Try this out.

Sunday, October 25, 2015

Chicken Chop Hainanese

Ingredients for 5pax
5 deboned, skinless chicken thigh
29 soda cream crackers, crushed fine 
2 eggs, crack n beat well
2 red onion, cut wedge
4 cloves of garlic, finely minced
4 russet potatoes, skin, cut and steam
3 tomato, cut to wedges
1 cup frozen garden peas, boil, add butter and salt
2 tbsp potato starch
Some water 

4 garlic minced
2 tbsp light soy sauce 
2 tbsp corn starch mix with 4 tbsp water

Drizzling Sauce
  • 3 tbsp Worcestershire sauce
  • 10 tbsp ketchup
  • 1 tbsp sugar 
  • 1 tbsp light soy sauce
  • 1 tsp pepper
  • 2 cups of water
  • Add all together
  1. Clean,debone, flatten chic  thigh.
  2. Marinade chic n keep in fridge 
  3. Coat chic with eggs, then cream crackers crumbs.
  4. Fry wedges, add a little salt
  5. Fry chicken at slow flame till cooked.
 6. Drizzle sauce onto Chicken
7. Serve with fresh cut tomatoes, green peas an potatoe wedges.

  1. Add oll and garlic, then onions.
  2. Saute a while and add in mixed sauce. Simmer for awhile . 
  3. Pour potato starch water, stir into the sauce. 
  4. Add tomato wedges.
  5. Quick stir and off flame.


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