65°C Water-roux buns

26 09 2008

So I’ve been a little occupied lately. And I’m at home in Pg now for a week of mid semester break. Hehe, technically I’ve not posted anything eat-worthy from KL. Sowwy :P Now that I’m home, I’m so eager to use mess up my mom’s kitchen and the lovely oven!

water roux bun #1

Shaped dough ready to be baked in the oven!

water roux bun #2

This is a little while back when I experimented with the 65°C water-roux (TangZhong) technique to make bread that stays fresh and soft without using bread improver. With the help of bread kneading function built-in the oven, it was relatively easy to prepare the dough. That is until I had to shape them, because I’m still a novice and I wasn’t able to get the desired shape.

water roux bun #3

I top the buns with sesame seeds, poppy seeds and pumpkin seeds. You see, I was trying to emulate those healthy buns sold in bakery that are packed with grains and nuts, but they keep falling off ^.^; So I only manage to stick some on top of the buns. Haha~

water roux bun #4

Yummy and healthy buns.. worth the extra work put in making from scratch :) I gave some to my grandparents while the remaining were wiped off in 2 days. Inside were soft and fluffy while the outside is slightly crusty on the first day. Is that supposed to happen? :P Well it may be due to my oven settings.

I gathered quite a few recipes and here are some good sites:
Pure-Enjoyment (clear instructions on the water-roux starter)
Do What I Like – 65°C Bread Loaf
Café of the East – Japanese-Style Bun Dough





Blue Moon

13 09 2008

Sorry for abandoning this blog for so long. There’s been loads of tests and assignments, plus the dorm internet connection is just lousy. Sites like google, yahoo and flickr wouldn’t load at all (DNS server problem??). Then I resort to using proxies which solves the problem temporary but it’s kinda slow. uSpot (our uni’s wifi provider) really sucks.

bluemoon1

I had the opportunity to try this Blue Moon snow skin mooncake by Chyna, Hilton KL. The lotus and Amaretto paste enclosing the Blueberry Cheese Fenillantine in the center is wrapped with a layer of blue snow skin.

bluemoon2

The outer layer was simply soft yet gives a very slight chewy sensation. The combination layers of blueberry filling, cream cheese and amaretto paste simply shouts cheesecake! but the additional layer of lotus paste brings you back to hey, it’s mooncake ^.^ The flavour and texture of the snow skin is excellent. The tangy cheese and sweet lotus is well balanced. Unfortunately I couldn’t really taste the amaretto. For the price RM13.60 per piece (and the size is smaller than regular mooncakes), it’s really satisfaction fulfilled. Yum~





Malaysia Boleh!

31 08 2008

midvalley ktm line

Tunggu KTM? Kita boleh! Sebab tiap hari pun alami dilema ini. Kalau tak boleh pun, apa yang kerajaan boleh buat? KTM Berhad boleh bagi macam-macam alasan.

Yesterday morning I waited 1hr for the bloody KTM. The train was delayed at the Nilai station and the announcer said it will be a 15mins delay. Then it prolongs to 20mins. Then the announcer got nothing better to do & promote KTM’s longer operating hours that day in anticipation of the Merdeka countdown. Then silence. Then much much later than the promised 20mins, the train arrived packed full of load people.

Malaysian International Fireworks Competition 2008

Nebermind… it’s Malaysia’s 51st burfday today. *respect*. Happy Merdeka!





Merdeka Open House 2008: Mee & Malaysia

27 08 2008

This entry is for Merdeka Open House 2008: Mee & Malaysia event hosted by Babe in the City. Growing up I think the only mee I can really relate to is maggi mee. My mom is the contemporary type and doesn’t cook much traditional food at home. I thought hard but couldn’t come up with a noodle dish which represents my origin. I decided to cook from the recipe of the mee I grow to love and enjoy – lemak laksa or fondly known as Siam laksa in Penang.

I hope this qualifies although the recipe is adapted from the cookbook – Food From The Heart. The amount in brackets are my guestimation because who weighs everything, right? :P

lemak laksa

Lemak Laksa
adapted from Food From The Heart, recipe by Puan Sri Siew Yong Gnanalingam

Ingredients:
3 stalks lemongrass/serai, slice the fleshy section.
30g garlic (4 cloves)
150g shallots (3-4)
15g galangal/lengkuas, slice (1 thumb-sized knob)
10g candle nut/buah keras (3-4)
10g fresh turmeric/kunyit, slice
15g dried shrimp paste/belacan
15g dried chillies, soaked in hot water and blended fine
2 stalks ginger flower/bunga kantan, finely sliced
5 pcs kaffir lime leaves/daun limau purut, finely sliced
250ml coconut milk/santan
Cooking oil
350g fish, preferably wolf herring/ikan parang
1L water
Laksa noodle or rice vermicelli/bee hoon, scalded and drained

Garnishing
200g bean sprouts/taugeh, quickly scalded, drained and keep aside
Mint leaves, clean and pluck out each leaf for use
Cucumber, julienned

1.    Steam fish and de-bone. Break up the fish meat and keep aside. Keep the fish stock.
2.    Blend lemongrass, garlic, candle nut, shallots, galangal, turmeric and belacan. Keep aside.
3.    Heat oil in a large wok and fry blended spices and blended chilli till fragrant and remove.
4.    Boil water in a pot. When boiling, add ginger flower slices, kaffir lime leaves, fried chilli spices, mashed dish meat and fish stock. Add salt to taste.
5.    Boil for 15 minutes. Add coconut milk, bring it back to boil and put aside.

To serve
1.    Put laksa noodle in each bowl.
2.    Pour hot soup over noodles and top with bean sprouts, cucumber and add the tofu.

Note:
1.    Outer part of ginger flower and upper stalk of lemongrass can be added to boiling water for added aroma. Remove before adding the fish.
2.    I didn’t use fish when I prepared this. I added a cube of ikan bilis stock to the soup and reduced the amount of water to 750ml

Thanks for hosting this patriotic event, BabeKL! ^.^





More MAHA 2008

22 08 2008

because I am an addict :P

Due to time constrain the previous day, we only manage to visit the technology, agencies and food products exhibition part. I went again the following day to visit the livestock part. Hey, when they say they have goat semen collection and cattle milk extraction demonstrations I want to see, ok!

To visit other parts, you will need to take a tram. The area covered by the expo is huge. Unless you intend to burn off the roti boom you ate in the morning, do not attempt to walk ;D

Other attractions:

  • Livestock exhibition
  • Petting zoo
  • Rodeo show
  • Pineapple farm
  • Paddy farm

Click here to see the list of events

tram

The price for tram is RM1 for adult. It is free for children below 6yrs and senior citizens. You will be given a tag to wear on your wrist and you can hop on/off the tram at any of the 7 stations. Along the way in the tram, you will be briefed about plantations and facilities in Mardi and at each station, you will be informed about what you can see or buy at that particular area.

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MAHA 2008

17 08 2008

Malaysia Agriculture, Horticulture and Agrotourism Show 2008
Malaysia Agro-Exposition Park, Serdang (MAEPS)
10am – 9pm (time extended for school holiday period!)
11-23 August 2008
www.mahaexpo.com

MAHA 2008

Free shuttle bus service:
Departing from
Stadium Bukit Jalil, Bandar Tasik Selatan LRT station and Serdang KTM Commuter station
from 9.30am to 10pm (every 15 minutes)

street post

square fruit

carnivore plant

Carnivore plant in a terrarium (1st prize winner in the terrarium competition)

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Rak Thai @ The Gardens Midvalley

10 08 2008

cashier

Rak Thai serves some trully delicious and authenthic Thai food at affordable prices. It is located on the ground floor of The Gardens, just beside SBread. The restaurant shows Thai influence in the interior and it is spacious enough for roller skating within.

interior

At the front there are some cosy low sitting rattan sofas if you can eat with your body bend at an angle. Or you can just sit at the hard wooden chair at normal height. Packets of instant noodle and other Thai-related prepacked foods are displayed in front as well as in one corner, and I presume they are also for sale.

But I’m here for cooked food! Check the menu here and here. I photographed them for future reference ^o^

ice lemon tea & pandan lemongrass

Iced lemon tea and Pandan lemongrass. My Pandan lemongrass is ordered warm because I had cough. It is a very nice drink! Reminds me of tong yuen but with the extra infusion of fragant lemongrass. Gives me an idea when boiling syrup for tong yuen next time!

tom yam kung

Both my friends ordered Tom Yum Kung Seafood. When it came, boy, were we surprised it is clear! I’ve been wanting to try this version. It is heavily flavoured with galangal, lemongrass and kaffir lime leaves. A taste of the soup is enough to send me to happyland! ^.^ I love the sourness and spicyness combined with the flavour of the natural ingredients. All of us are smitten by how good it is ;D

green curry

Next up, my Green Curry Seafood. My friend was raving about this before coming, I had to order this despite having just recovered from fever. Another bowl of yumminess! The taste is heavily infused with Thai basil and coconut milk, with loads of the leaves inside and a few pieces of squid rings, fish paste and crabstick. Too bad about the layer of oil. Icks me out :P I felt so jelak at the end.

Overall, I like the way they prepare their food. Using real ingredients and the taste is as close to the original as possible.