Restoran Ho Poh (Bandar Puteri) Puchong

Amma/mother/mummy/emak/ma or however comfortable you are with mum, mothers are definitely the strong hold fort for us. They have been holding it so close to their hearts, all for love, for the love they have been showering us, albeit perhaps may not have been perfection. I know. Mum and I have had a long history of battles, minor and major, we still do, mind you. All done and said, at the end of the day, mothers must be treasured. For me, I treasure her on mothers day by ensuring that she takes a break, she must have a break from cooking. Like all mothers, kitchen potentially is her favorite spot, cooking daily relentlessly, so her treat each year is a meal. Accompanied by the rest of the battalions, Puchong (Bumbu Bali, Bibiwok Nyonya & Kiat Seng) seeming is the convenient area for us, we fetched her and off we left for an early lunch. By 11.30am to avoid traffic and parking busyness. Upon parking we walked along the shop lots, at this juncture, at an ad-hoc basis, I, yes I decided that we shall give a go to Restaurant Ho Poh. After all, mum is an adventurous foodie like me. Done. Into Restoran Ho Poh's clean and traditionally set up ambiance, and from their menu featuring typical, traditional, so as well choices to modern Chinese dishes, I called the shots. I ordered the dishes. Dad however didn't want to have anything to do with it, he insisted on soupy noodle, and as usual, each opted for their own drinks.

Pumpkin Sago Dessert

Tell me then? The common ingredients for our Malaysian local desserts (Kuih Gula Melaka, Payasam & Pandan Coconut Jelly)? Coconut, sago, Gula Melaka/palm sugar, daun pandan/screwpine leaves and other local produce right? Of course if you are asking me (Malaysian Sago Pudding, Saffron Poached Pears & Sago Gula Melaka). Play around with these ingredients and without you realising, you will be a Malaysian dessert winner. Pretty much what I do mostly (Coconut Panna Cotta, Bubur Cha Cha & Bubur Kacang Hijau), of course, there is the baking I do whenever my baking mode is alerted (Lemon Bars). Otherwise, like I have already told you, nothing can come to our locality. Take this Pumpkin Sago Dessert for the matter. Easy-preasy and never will ever let us down (Honeydew Sago). 

Ingredients (or as per taste) 

1/4 pumpkin - remove skin, seeds and cut into medium size pieces

1/2 cup sago - soak for 1/2 hour and gently rinse under running water. 

1 cup coconut milk 

1 medium piece palm sugar (or white sugar)

4 to 5 pandan/screwpine leaves

Method

Simmer sago with enough water till translucent.

Drain off water, rinse and keep aside.

Add pumpkin and pandan leaves in a pot with enough water (about 2 cups)

Simmer till tender.

Remove leaves and add translucent sago.

Stir and pour in coconut milk.

Stir, heat through and remove from heat. 

Simmer palm sugar with enough water for a thick syrup and serve with pumpkin sago. 

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself (Spicy Ikan Bilis Potato, Sambal Tumis Ikan Bilis & Sambal Kentang Ikan Asin), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me (Salted Fish Pickle, Bean Sprouts Salted Fish & Steamed Pork Salted Fish). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter (Salted Fish Bone Curry). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below and of course coming with it cooking technic for the outcome of this mouth punching and jubilant (Salted Fish Bone Soup & Pineapple Salted Fish Curry) Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry).

Ingredients

For the beans

1 cup mochakottai/field beans

1 tsp turmeric powder

A pinch of salt

Water - as needed

Other ingredients

400g threadfin/kurau salted fish with bones - soaked for 10 mins and rinsed. 

2 potatoes - cut into medium size pieces (yes please with the skin on)

1/2 tbsp chilli powder

1 tbsp fish curry powder

** mix both with water for a thick curry paste

1 tsp fenugreek/halba seeds

1/2 tsp ginger paste

1 tsp garlic paste

1 tbsp red onion paste

2 tbsp thick tamarind juice

Sprigs of curry leaves

5 tbsp oil

Salt for taste

Method

For the beans

Simmer beans with turmeric and water till soft.

Drain off water and keep aside.

For the curry

Heat oil and fry ginger, garlic and onion paste for 1-2 mins.

Add curry paste.

Stir and cook till aromatic and oil splits.

Add potatoes, pour about 1 liter of water and simmer till potatoes are 3/4 tender. 

Put in salted fish, pour tamarind juice and season with salt (if needed).

Simmer to cook salted fish (about 3-4 mins)

Add boiled beans and curry leaves.

Stir, simmer for another 2-3 mins and remove from heat. 

Vivo - Empire Subang Shopping Gallery (Subang Jaya)

Back to six months once car "must be serviced" routine, back to Empire to kill time (Chili's, Pasta Zanmai & Belanga) and back to the the same question. Where to makan/eat?. Maybe I should, I could, I can return to the same eateries or opt for the rest. But since most of it have already been my dining experiences, I've covered, potentially most of it, obviously then, slimmer my chance for spotting an unfamiliar eatery. Vivo pretty much was the pick for this day, I had to be their first customer. I sat outside, menu came by, I ordered, I took pictures and timing was akin perfectly set for food and drinks to arrive.

Kacang Buncis Goreng Belacan (French Beans With Shrimp Paste)

Goreng-Goreng and our Malaysian goreng. Our goreng, especially if its a Malay style goreng must be a belacan goreng. What is belacan by the way (Sambal Belimbing Ikan Bilis, Sambal Terasi, Belacan Fried Rice & Sambal Belacan Ikan)? Belacan is definitely an ingredient seller for me. In other words, I so love belacan which can be overwhelming for some people. I really can't understand or don't know why these people cannot digest the smell of belacan, but myself? No problem. Belacan naturally will kick in when added into our Malaysian savory dishes or for the matter, when you stir fry vegetables (Sweet Potato Leaves Belacan & Kangkung Belacan). Also, when we speak about stir frying on the whole primarily, its about quickly frying in a jiffy (Mee Goreng Udang). Similarly, that's how we do it for Kacang Buncis Goreng Belacan (Kacang Buncis Tempeh Goreng). French beans, bilis/anchovies, home made belacan chili paste and of course, lime juice and a tiny bit of Gula Melaka for the spectacular savoury Malaysian tastes (Kerabu Kacang Botol, Sayur Lodeh & Taugeh Ikan Masin) in Kacang Buncis Goreng Belacan.

Ellgy Plus Cracked Heel Cream

It's always been my face and seldom my feet. Perhaps once a upon a time, I did diligently apply foot cream when crises struck, thereafter I have conveniently forgotten about feet caring routine. Sadly too, even when I lotion my body, I literally wouldn't care for my feet. Maybe, could be or should be because bending down or lifting my feet up seeming does trouble me. Anyway, cracks and dryness were still under control until recently, for the last six months or so. Well, I'm assuming it must be, due to hormonal imbalance symptom, lack of moisture, wearing shoes that exposed my heels and water over exposure. So, I wasn't shell shocked that my feet were screaming and crying for attention. I had to do something. That something took me to the pharmacy, between the limited choices, I opted for Ellgy mainly because its a familiar brand.  

Bengali Begun Bhaja

Frying and crispiness and all things mouth nice by immediately tucking into whichever fried dish for the matter. Tell me about it? Fried stuffs. Oh-my! Definitely like an immediate pop up in our mouth and Bengali Begun Bhaja, which is sliced brinjal slices (Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka Masala & Brinjal Stir Fry) coated or dipped in a masala batter and fried should not at all be discounted. Deliciousness mind you. In fact utter delicious crispiness and soft melt inside and the marvelous aroma of spices. Obviously, as the name of this fried brinjal has indicated, Bengali Begun Bhaja is part and parcel of Bengali cuisine I quite know it as well (Bengali Fish Curry). Plus, I must quote other recipes too (Sukhi Aloo Sabzi, Punjabi Sabut Moong Dal, Aam ki Achaar, Tamatar ki Chutney, Shahi Gobi & Tari Wale Aloo). Therefore? God! I don't know when else to say except please tuck into Bengali Begun Bhaja (Cauliflower Fritters & Kurkuri Bhindi).