Chinese Ginseng Chicken Soup

Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup). 

Sambal Goreng Teri

What is Sambal Goreng Teri? Sambal Goreng Teri basically is an Indonesian Ikan Bilis/Anchovies Sambal. That's right. Says it all right? The popularity of crunchy and dried in the sun, salty tiny fish in Indonesia (Sambal Terasi & Ikan Balado) and we Malaysians? Oh-my, ask this typical Malaysian and she will unveil all of it (Malaysian Fish Sambal, Asam Pedas Ikan & Sambal Sotong) on ikan teri, or ikan bilis and sambal too (Sambal Petai Ikan Bilis, Nasi Goreng Ikan Bilis, Ikan Bilis Mee Hoon & Sambal Udang Petai). Of course, even salted fish/ikan asin/ikan masin is an undisputed love for Malaysians and I think must be the love for Indonesians as well.  However, if you are expecting a typical Sambal Goreng Teri, either you will be disappointed or you will truly fall in love for my version. Different, unique and spicy power packed, some kacang panjang/long beans as well, and scented by serai/lemongrass Sambal Goreng Teri (Salted Fish Soup, Masak Lemak Ikan Masin & Sambal Kentang Ikan Asin). 

Siamese Laksa Lemak

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Not bad. My thinking capacity to cooking I believe is getting up and about, and higher, but seemingly Thai cuisine is a favorite. Why not? Why shouldn't I anywhere? What should potentially stop me when I have already mastered quite a whole list of dishes and Laksa by far has already been cooking conquered as well (Shrimp Pad Thai, Thai Crispy Fish, Tom Yum Goong, Thai Carrot Soup & Thai Green Fish Curry). Laksa Lemak by the way is the marrying of Curry Laksa (Penang Curry Mee) and Assam Laksa (Nyonya Hot And Sour Fish Broth Noodle) regardless of the fact that there are various types of Laksa Lemak which can be made from chicken, pork, beef and seafood (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa). But for this Siamese Laksa Lemak, the two central ingredients are fish and coconut milk (Thai Fish Noodle Soup & Laksam Kelantan). Also, you need to make the laksa paste which showcases the crucial Thai herbs and ingredients (Spicy Thai Noodle) for this joyous, sensational and mouth popping Siamese Laksa Lemak.

Siew Yoke (Roast Pork Belly)

So, it must be in tandem right? When you have already had your hands-on in making Char Siu/Chinese Barbecue Pork, the next course of action must be Siew Yoke? Most probably. I think so. I actually felt that way too and I've been toying with the idea for a while until I was ready to take Siew Yoke by its Pork Belly. Aplenty recipes mind you and I must look up at the Chinese for their variants. Of course, after all, Siew Yoke is like a historical dish in the Chinese community and not amongst the Indians. Perhaps, just saying, I may be the first Indian, or there have already been other Indians, yet I did feel good I made Siew Yoke. My version. My own and of course the best people to check for recipes were my Chinese friends. Crispy cracking on the outside and soft tender biting moment inside, slightly sinfulness salty by limited the use of salt Siew Yoke, paired alongside a home-style chilli ginger dip/sauce.  

Restoran Mohd Chan - Kota Kemuning (Shah Alam)

Restoran Mohd Chan. Been around for some time, albeit I can't exactly say since when, but I sure have noticed Restoran Mohd Chan a couple of times while driving pass the row of shops across the main road. Recently, just two weeks back, we had our first dinner dining experience in Restaurant Mohd Chan on this Sunday. A spacious corner lot "Chinese-Halal" restaurant, nice ambiance, with option for dining inside or outside, should you sit outside, you better keep an eye on the stray cats. Quite a nuisance actually if you are not a cat lover, but I guess nothing much can be done, though we did notice some customers generously feeding them, not realising that stray cats bring with them fleas and germs. Aside to the stray cats, but they sure will try their utmost in lingering under your table, you should also be wary of the flying happily blood suckers. Mosquitoes. So, to avoid both of these uninvited guests, I suppose inside air-conditioned dining area is clearly more conducive. We on the other hand sat outside because we didn't want to crowd among the groups of, mostly Malay customers.  

Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).