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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, November 9, 2017
Thursday, March 9, 2017
Brain-wave
Only at 9 am timhowan opens, no longer at 7.30 am so mcd we went. Changed coffee to milo by adding 90c so total set is MYR10.95 nett.
Too much mayo. Finished at 12 noon, tonkatsu, supermarket two 30s then sudden light, ask and be given so all 3 back no 2 hanging around.
Tuesday, February 14, 2017
Saturday, September 19, 2015
Favourite food
Can tasty food chase away the blues?
MYR30 nett - no service charge
1 for MYR4, 2 for 8
MYR36
Delicious!
Deep fried octupus tentacles coated in sweet sauce
Monday, November 11, 2013
Sunday, August 18, 2013
青龙菜
The literal translation for 青龙菜 (Cantonese: Ching Long Choy) is green dragon vegetable. I remember having this dish a few years ago. Before that, I have not heard of this vegetable at all so I wanted to find out more about it.
This led to a search on the web for more information and to my surprise, this vegetable is none other than 韭菜 (Mandarin Pinyin: Jiǔcài, Cantonese: Gau Choy). In English, the name is Chinese chives, also known as garlic chives, Oriental garlic, Chinese leek (Allium tuberosum).
I would like to add that this "ching long choy" does not taste like "gau choy" (garlic chives) at all. I like the strong taste of "gau choy" and this green dragon vegetable has none of the strong taste of garlic chives.
It is grown in Cameron Highlands by a man named Lau Kuan. There is an article in the Star newspaper dated Monday May 16, 2005 entitled "Farmer rejects pesticide use in growing chives" that explained why this green dragon vegetable does not have a strong taste like the normal garlic chives.
Below is an extract from the above article that describes the method used to grow this green dragon vegetable:
"He lets his chives grow for six weeks before chopping off the top half of the leaves to be used as mulch and fertiliser. He then covers the remaining chives with a thick nylon netting for 10 days in a process known as blanching before harvesting them. Limiting sunlight made the chives more tender and delicious as they contained less fibre, Lau said."
This method is a slight modification of the method used to grow yellow chives (韭黃 - Gau Wong in Cantonese). To grow yellow chives, normal garlic chives are harvested by cutting them about a few inches above the ground, leaving the roots in the ground to grow again under cover without being exposed to the sunlight at all.
You get yellow chives by covering the remaining roots totally to let them grow in complete darkness whereas by covering them with nylon nettings and letting them grow under limited sunlight, you will get this green dragon vegetable.
If you are interested to grow your own yellow chives, please refer to this blog post with the title "Growing Yellow Chives". It has photos for every step on how to grow yellow chives. Modify the method by limiting sunlight instead of total darkness to grow your own green dragon vegetable.
So after knowing all this, the green dragon vegetable is no longer a mystery to me. I hope all of you get to have a taste of this dish to see whether you like it or not.
P/S
I also found a blog post written in Chinese published on Friday June 1, 2012 entitled 金马伦 (Cameron Highlands) that has many photos of Mr Lau and his chives farm. If you are interested to see the farm and how this green dragon vegetable looked like after being packed for sale, please go and have a look, thank you.
This led to a search on the web for more information and to my surprise, this vegetable is none other than 韭菜 (Mandarin Pinyin: Jiǔcài, Cantonese: Gau Choy). In English, the name is Chinese chives, also known as garlic chives, Oriental garlic, Chinese leek (Allium tuberosum).
I would like to add that this "ching long choy" does not taste like "gau choy" (garlic chives) at all. I like the strong taste of "gau choy" and this green dragon vegetable has none of the strong taste of garlic chives.
It is grown in Cameron Highlands by a man named Lau Kuan. There is an article in the Star newspaper dated Monday May 16, 2005 entitled "Farmer rejects pesticide use in growing chives" that explained why this green dragon vegetable does not have a strong taste like the normal garlic chives.
Below is an extract from the above article that describes the method used to grow this green dragon vegetable:
"He lets his chives grow for six weeks before chopping off the top half of the leaves to be used as mulch and fertiliser. He then covers the remaining chives with a thick nylon netting for 10 days in a process known as blanching before harvesting them. Limiting sunlight made the chives more tender and delicious as they contained less fibre, Lau said."
This method is a slight modification of the method used to grow yellow chives (韭黃 - Gau Wong in Cantonese). To grow yellow chives, normal garlic chives are harvested by cutting them about a few inches above the ground, leaving the roots in the ground to grow again under cover without being exposed to the sunlight at all.
You get yellow chives by covering the remaining roots totally to let them grow in complete darkness whereas by covering them with nylon nettings and letting them grow under limited sunlight, you will get this green dragon vegetable.
If you are interested to grow your own yellow chives, please refer to this blog post with the title "Growing Yellow Chives". It has photos for every step on how to grow yellow chives. Modify the method by limiting sunlight instead of total darkness to grow your own green dragon vegetable.
So after knowing all this, the green dragon vegetable is no longer a mystery to me. I hope all of you get to have a taste of this dish to see whether you like it or not.
P/S
I also found a blog post written in Chinese published on Friday June 1, 2012 entitled 金马伦 (Cameron Highlands) that has many photos of Mr Lau and his chives farm. If you are interested to see the farm and how this green dragon vegetable looked like after being packed for sale, please go and have a look, thank you.
Saturday, April 21, 2012
Sugar
The mini desserts looked so delicious that I succumbed to temptation and took one of each. Needless to say, they were sweet so I did not like them that much. Luckily I had two other persons sharing the food with me. Between the three of us, we managed to finish the whole lot and did not waste a morsel.
Lesson learned: never judge a dessert by its looks.
Thursday, November 24, 2011
Tasty
When my family and I dine out, we make it a point to try different cuisines so a few days ago, we ended up 20km (about 13 miles) away from our home just to eat at this restaurant that serves Middle Eastern food.
Two of us ordered the set meal (a plate of Kabsa or Mandy rice with a piece of chicken, a bowl of vegetable soup and a glass of iced lime tea or syrup) priced at MYR9.90 nett.
A small pot of Arabic tea with mint (MYR6) and two glasses of iced lime tea.
Left: Special chili sauce. Right: Vegetable soup.
Left: Mandy chicken rice. Right: Mandy rice (MYR5)
Left: Kabsa chicken rice (the piece of chicken was hidden underneath all those rice).
Right: Madghoud Lamb rice (MYR 18).
Tagine Musaq'ah with lamb meat, fried eggplant and fragrant chili served with bread. (MYR 17)
All in all a delicious and satisfying meal. Not to mention affordable too (total bill for 4pax: MYR68.20)
Two of us ordered the set meal (a plate of Kabsa or Mandy rice with a piece of chicken, a bowl of vegetable soup and a glass of iced lime tea or syrup) priced at MYR9.90 nett.
A small pot of Arabic tea with mint (MYR6) and two glasses of iced lime tea.
Left: Special chili sauce. Right: Vegetable soup.
Left: Mandy chicken rice. Right: Mandy rice (MYR5)
Left: Kabsa chicken rice (the piece of chicken was hidden underneath all those rice).
Right: Madghoud Lamb rice (MYR 18).
Tagine Musaq'ah with lamb meat, fried eggplant and fragrant chili served with bread. (MYR 17)
All in all a delicious and satisfying meal. Not to mention affordable too (total bill for 4pax: MYR68.20)
Wednesday, October 12, 2011
Not too sweet
I love to eat ice cream, especially strawberry flavoured ones that are not too sweet with pieces of strawberries in them. Just bought two pints of this:
and ate a third of it in one sitting so they will only last me 3 days. Do you like to eat ice cream? Any recommendation?
and ate a third of it in one sitting so they will only last me 3 days. Do you like to eat ice cream? Any recommendation?
Monday, March 7, 2011
A green apple?
When I first saw it from afar in a local supermarket, I thought it was a green apple. Then my mother told me that it is a fresh date (jujube / Ziziphus zizyphus / 蜜枣) and that she used to eat them during her growing up years in Taiwan. So I bought a pack of about 6 (500g) at about RM15 to try as I have never tasted a fresh date before. It is crunchy and tastes slightly sweet. Will definitely buy them again.
Sunday, February 20, 2011
Sunday dim sum
My spouse woke me up at 7.30am today to go to eat dim sum so I got up but was quite bad-tempered as I am not a morning person. Got to the dim sum place (6.6km drive) at about 8am and the place was quite full but we managed to get a table.
I took photos of all the dishes we ordered so that I could remember what we had eaten but somehow left out a bowl of congee. We did not order any fried items as I wanted to refrain from eating oily food. The bill came up to RM54.60 inclusive of 6% government tax and 5% service charge. The dim sum dishes were categorized as small (RM 3.6), medium (RM4) and big (RM4.5) and we had 1 pot of tea (RM 1.5 per person), 2 small, 3 medium and 6 big dim sums but we did not ask which is which, we just sort of guess.
Overall, the savoury dim sums are a bit too salty and the pork taste is a bit too strong for me but my spouse said his bowl of century egg, salty duck egg, and lean pork meat congee is nice. No second visit for me.We ate the following:
I took photos of all the dishes we ordered so that I could remember what we had eaten but somehow left out a bowl of congee. We did not order any fried items as I wanted to refrain from eating oily food. The bill came up to RM54.60 inclusive of 6% government tax and 5% service charge. The dim sum dishes were categorized as small (RM 3.6), medium (RM4) and big (RM4.5) and we had 1 pot of tea (RM 1.5 per person), 2 small, 3 medium and 6 big dim sums but we did not ask which is which, we just sort of guess.
Overall, the savoury dim sums are a bit too salty and the pork taste is a bit too strong for me but my spouse said his bowl of century egg, salty duck egg, and lean pork meat congee is nice. No second visit for me.We ate the following:
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| L: Steamed prawn dumplings (4.5) R: Steamed pork ribs (4.5) |
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| L:Chives pork dumplings (4.5) R: Steamed pork dumplings (siew mai - 4.5) |
 |
| L:Lotus glutinous rice (4.5) R:Scallop prawn dumplings (4.5) |
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| L:Red bean pao/buns (3.6) R: BBQ pork (char siew) pao/buns (3.6) |
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| L: Fish paste balls (4) R:Glutinous chicken rice (lo mai kai - 4) |
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| Restaurant 錦選 |
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