3K kaya bento at SS15


I like this place. it's comfortable, air conditioned, and they open till the wee hours of the morning. kind of like a high class mamak. situated next to darussalam [opposite goodyear tyres] the interior is reminiscent of some Chinese nyonya kopitiam.
what i especially liked was the fact that their prices for most of the main meals were under RM8 per serve.
the home made kaya toast was tasty too but then how could it not be when full of all the major foods one should avoid [white bread, butter, refined sugar, cholesterol]

Dave's deli

they have nice pies. but kelvin said their meatballs aren't as good as the one from IKEA. the cranberry "sauce" was more of a gelatinous lump from a can.
and portion size isnt very impressive. as u can see..most of the plate is filled with.... julienned carrot and cucumber and coleslaw.

have i mentioned that i love korean food? here at dae jung gum in bandar puteri puchong [opposite Pizza Uno, one of those shoplots on the same side as giant] everything is great, the service, the food, the ambiance.

seruiosly i dont konw wat to gush about first. the nice, eager to please, accomodating waiters? they're just waiting, and i mean WAITING to do something for you. the moment you appear to be half needing a bit of help, they'll rush to your side. the bottomless refreshing iced korean tea with a slight sugarcane aftertaste kept getting refilled after 2-3 sips, which gavin loved.

we ordered bibimbap, and some spicy seafood soup with rice and some barbecued pork ribs but we didnt realize we had ordered too much because an army of side dishes appeared and we ended up not being able to finish everything.


my favourite sides are of course the kimchi, and spinach namul, odeng [fishcake] and those salty boiled cockles in kimchi-ish sauce.

and we were given a steaming hot scrambled egg dish on the house. boy had we known we wouldnt have ordered so much!!

gavin's spicy soup and rice dish.

sizzling pork ribs with chilli paste sauce, sliced raw garlic/chilli, and the army of side dishes

kimchi, salty cockles and tempura-ed something. dont remember what it was but i liked it.

look at all the meat!!!
i highly highly recommend this place because the servings are so generous and pricing is quite reasonable. plus you cant beat the great service!

penang extravaganzaaaaa

my all time favourite food in penang is kueh teow thng. i know it's not as "famous" as char kueh teow but i really like it better than CKT. however there're good ones and blah ones. this one on Clarke st was pretty good....


full of.. chicken slices, pork balls, fishballs and.... pork intestines [forgot to inform the lady that i dont eat innards....]

here's the nice lady. as you can see...some of the best food around are not in the poshest of settings.....

this bit of chicken curry was served at a roadside [literally] stall that was packed in the morning.

the roti here is superb. the dough is thicker than most other roti and chewy but crispy at the same time. and the best part? it's only 60cents a piece!!

and here's the chicken rice from fatty loh's

along with the side dishes of pak choy, char siu, siew yoke [roasted belly pork]

the menu

Maple Syrup Scones

• 4 1/2 cups flour
• 2 heaped tablespoons baking powder
• 1 tsp salt

sift all the above, then add

• 2 heaped tablespoons caster sugar
• 1cup rolled oats

then, rub in

• 320g unsalted butter until resembles breadcrumbs.

then, make a well in the middle and add

• 8 tablespoons milk mixed with
• 8 tablespoons maple syrup

and mix with a fork. it should be firm and not too sticky. if it's too sticky, add a bit more flour. if it's too dry, add a tiny bit more milk. [have to eyeball it]

turn out dough onto floured surface, pat into 3 cm thick then cut out rounds and place onto lined baking sheet. brush tops with a little beaten egg wash.

bake at 200C until golden brown [how long this takes depends on the size of ur scones, ours were mini ones so they were done in 10 minutes] this recipe made about 76 mini scones.

all these ingredients make the yummiest scones EVER!!!! they were so delicious that you don't need to eat them with jam or anything. just on their own. buttery, flavourful and just the right texture - crisp to the bite but melts in your mouth afterwards.......

Kimchi making can be quite a nice community thing to do for some people to get together, get their hands dirty and bond.
i've always loved the stuff and have been known to eat all container full of it in just 2 days. i used to buy them from the asian food shop in hobart but over here they're only available at isetan in KL or koreatown in ampang so i havent been able to gobble any of it yet!! but, look! here's a BIG batch of the lovely red stuff.


starts off with some VERY strong smelling prawn paste. [fermented]

and some.... uh...red liquid. no idea what it is.

lotsa cut up stuff . im guessing ...onions, green onions, shredded carrot, ginger, mashed up shrimp,...and a truckload of chilli flakes!!


then, stuff the mashed up mixture between the leaves of the chinese cabbage with salt in between each layer.
keep for 2 weeks before eating.

The Christmas baking bonanza has begun!!!

I started off with some fruitcake today since they have to ripen for at least a month. I used this recipe from Martha Stewart's "holiday" edition but i won't put the recipe up here until I taste them coz if they're not nice...why should i put the recipe up? anyway..... IF they taste nice, these will be given as gifts so I made them into cute little loaves, which i'll later wrap in cellophane bags and tie with pretty ribbon. I doused them with this "Cabana" rum Matthew got from Langkawi duty free.

So, we'll see in a month's time whether these taste good or not....

I'm planning to make lotsa other things to give away for Christmas, like sugar cookies, brownies, more fruitcake.... and other stuff! so stay tuned.