August 21st, 2009 §
Ma decided to make really simple/healthy popiah for dinner because dad called in the afternoon and said that he has high cholesterol! Uh oh. No more meaty stuff for you pa.
Ingredients for 3:
1 medium mengkuang or turnip
4 carrots
1 cup dried shrimps
3 pips garlic, chopped
- We shall prepare the filling! Need to grate the carrot and mengkuang.
Grate carrots
According to ma, this is the perfect shape for turnips/mengkuang
Need to peel the skin off and grate it!
- Then chop the garlic and lightly fry it.
chopped garlic
- Add in the shrimps and fry for 30 seconds.
dried shrimps make the filling tasty!
- Add in the carrot and mengkuang. Stirfry for 2 minutes
Add the carrots first and stir
Then we add the mengkuang. Stir again!
- Mix the veg well and close the cover.
- Lower heat to medium and simmer for until the mengkuang is of the softness that you like!
Almost ready
- Season to taste. (Ma didn’t add anything!)
- Then we gotta steam the popiah skin.
50 pieces of Spring Home popiah skin
Gotta steam these popiah skins
- Once everything is done, its time to wrap the popiah and pop it into your mouth! yay!
Wrap it up
roll it
quick dinner/snack!
It didn’t taste bland without seasoning! There’s a mild taste of garlic and shrimps. Light and perfect for pa hahahaa. Oh actually you can add other ingredients ie. mushrooms/meat/anything at all! to the filling or even fry the popiah. I would add black fungus next time because it will add a crunchy texture!
This is a very simple and versatile dish. Try making your own popiah with ingredients of your personal liking!
August 21st, 2009 §
A chic hangout with woody feel and comfortable sofas.
I was in KL that week and ate loads of stuff. So me and Marcus decided to grab a light dinner. I ordered the Wild Mushroom Soup and it was super huge!!! Anyway it was served with croutons and crusty bread. There’s assorted mushrooms in the creamy broth: I think I saw morels, cepes, or shiitakes. lol. Oh and white mushrooms!
The soup is thick and tasty. However, I think it is a little too thick which makes it really filling. The serving is already so big! So I couldn’t finished it. Dawned upon me that I can’t really handle thick cream-based soup!! Marcus had to help me not to waste food! Heh.
Marcus ordered Dome’s gourmet beef pie! It is served in a deep bowl of thick gravy and topped with lightweight puff pastry!! See the cute puff pastry? That puffy hat is flaky yet not too crisp. Just nice!
When we cut through the pastry, we knew that we’re going to enjoy the chunky bits of beef inside swimming in tomato-based gravy. The appetizing gravy also goes very well with brocolli, carrots and cherry tomatoes!
For a light dinner, I think that the soup and beef pie is enough for three people or maybe four if you are not too greedy.
Dome Cafe
G46 Ground Level, Suria KLCC
Kuala Lumpur City Centre, Kuala Lumpur
August 20th, 2009 §
Eevon made tuna potato salad! 
I absolutely love raw food. Not only it’s really easy to prepare, raw food does more good than cooked food! So here’s a salad recipe I tried the other day.
For 4 pax:
3 canned tuna
4 eggs
4 russet potatoes
20 cherry tomatoes
1 small lettuce
some coriander leaves
Salad Dressing
3 tablespoon of brown sugar (add more if you have a sweet tooth)
90ml Olive oil (actually it’s up to you how much smooth you want your salad to be)
1 Lemon (to squeeze for lemon juice)
2 tablespoons chopped fresh flat-leaf coriander leaves
How?
- Place the eggs in a saucepan of cold water and bring to boil. Reduce the heat and simmer for 4 minutes. Cool the eggs under cold running water, shell them and cut them into quarters!
- Peel potatoes and cut them into bite size cubes. Boil the potatoes and cook them until they are 70% tender. lol. Not sure what 70% is? When you poke a fork into the potato, it sinks into it smoothly but does not falls apart. If the potatoes falls apart, it is too tender. Once potatoes are ready, drain and refresh them under cold water. Leave aside to cool.
potatoes in small cubes
- Prepare the canned tuna. Use a fork to seperate the tuna chunks.
buy dolphin-safe tunas!
- Salad dressing: combine olive oil, brown sugar, lemon juice and coriander in a small bowl.
coriander leaves
chopped coriander leaves+olive oil+brown sugar+lemon juice+pepper!!
- Gently toss the potatoes, lettuce, tomatoes and season.
cherry tomatoes & crispy lettuce
- Add 3/4 of the dressing and toss well.
- Divide among 4 bowls, top with tuna and egg and drizzle the remaining dressing.
- Garnish with some coriander leaves!
So there you have it! Tuna Potato & Egg salad!!!
Tada! Tuna Potato & Egg Salad!
fresh salad!
You can try adding onions and olives or substitute lemon juice with vinegar. Also, I realised that I should had sliced the cherry tomatoes into halves! lol. Anyway it tasted pretty fine and hub was happy eating healthy! I shall make him more salad!
BTW tuna aka chicken of the sea is a great source of Omega 3 fatty acids. Eating tuna can raise good cholesterols and lower the baddies (LDL). But do enjoy tuna in moderation (eating it more than 1-2 times per week is considered excessive) because like all fishes, tuna contains mercury.
Also, remember to buy dolphin-safe tunas only!
August 18th, 2009 §
This is one of the rare mornings where I went for morning service! Well it was Assumption Day, a holy day of obligation for Roman Catholics so since I was home, pa made sure I followed him and ma to church for the 7am service. OMG can’t believe I really woke up at 6am.
After mass, ma was craving for congee so pa took us to Restoran Multi Mart for hot bowls of pork congee!
Here’s where you can find quintessential chinese comfort food: Cantonese-style thick porridge! As you can see it’s RM3.50 without egg. Add RM0.50 for an egg.
I like my congee to be simple, creamy, rich in texture and flavour!
It comes with you tiao, spring onions and fried shallots! I love fried shallots! Mix everything and I’ll break the egg yolk! hehe. Ma prefers to bury it until it becomes a little more cooked. Then, add a dash of light soy sauce and a sprinkle of pepper and it’s ready!
The subtle texture of the congee contrasts wonderfully with the crunchy and chewy textures of the other ingredients! Check out the half cooked egg and yummy pork liver
Pork liver has lots of iron and vitamin A! If you are anaemic/iron deficiency, congee with pork liver is a good dietary supplement. Hehe.
Not sure what to have for breakfast? How about a bowl of congee?
Restoran Multi Mart
129, Jalan Harimau
Century Garden
Johor Bahru
August 17th, 2009 §
This is where we had baby’s birthday dinner! It’s a small cosy bistro with soft lighting and English country-style furnishing.
See that bunch of people at that corner? They were making alot of noise! OMG! Karen was apologetic and treat us a free dessert when we finished our meal! Lychee sorbet! Nice! We were actually wondering if we should get 2 desserts. But decided to get only one. Happy to get both in the end!
In all, we ordered Soup of the Day ($4.50), Escargot with White Wine Sauce ($8.90), Kurobuta Pork Neck Steak ($26.90), Lamb Shoulder Rack ($28.90) and Caramelised Pear with Vanilla Ice Cream ($8). I would say it was just nice for 2 hungry people.
We shared the soup as the serving was quite big! Comes with nicely done garlic bread.
The soup was darn good. Up next was our appetizer! Escargots with White Wine Sauce! MUST TRY. When it came, we were like “oh quite small ah”. But we were wrong! The serving is perfect for 2! Too much cream sauce will make our tastebuds lazy to taste everything else that comes after.
As you can see the escargots were all big and juicy! Goes well with the white wine sauce. We can actually taste the wine along with the herbs in the creamy white sauce. Perfect dip for the garlic bread.
Baby got himself the Kurobuta Pork Neck Steak! The meat was so tender and flavoursome! It was a boneless, well muscled and very flavorful cut of meat! I can’t get enough of the salad that comes with it. Love rocket leaves with light vinegar dressing!
My main course is the Lamb Shoulder Racks! MMM. TASTY! Surprisingly, there wasn’t much gelatin in the shoulder. It was a little chewy but deeply flavorful, seasoned with herbs. Comes with marsh potatoes and cucumbers+mushrooms salad. Also the mint sauce was specially made by the kitchen! No wonder it tasted quite unique.
As for dessert, the warm caramelized pears paired up brilliantly with the vanilla ice cream. This is a splendid dish to savor.
Lychee sorbet was on the house. We love restaurants that are generous! :)
Bistro One Zero Three serves good food at decent prices! Try 
Bistro One Zero Three
103 Pasir Panjang Road
Singapore 118531
Tel: 6476 6373
Tues-Fri 11.30am-3pm/6-9.30pm,
Sat 6-9.30pm only