Soshiok Blogs

Lee Fun Nam Kee Chicken Rice

mlzoeSSP — Wed, 24 Feb 2010 04:40:10 +0000

This eatery at Toa Payoh Lor 4 serves the best “SI YAO KIA” in Toa Payoh or possibly the best in Singapore.

It started as a hawker store in a food center next door in the 1960s.

Marriage between Cantonese and Hainanese form the creation of this restaurant. Also try the roast duck and roast pork.

Chinese New Year Office Fest at Paradise Inn

mlzoeSSP — Tue, 23 Feb 2010 16:46:58 +0000

We have our “Kai Nian” Lunch at Paradise Inn yesterday. The food was excellence. Our my astonishment, the ”QING CAO” broccolie looks simple and plain yet the taste was good.

Even our “LOH HEI” include jelly which make the LOH HEI taste special.

We really enjoy our HAPPY CHINESE NEW YEAR fest.

Let’s Make Rendang – Padangnese Cuisine

Martin Setiabudhi — Tue, 23 Feb 2010 04:31:52 +0000

Ingredients

2 lb of beef,
20 pieces of shallots,
10 pieces of garlic,
150 gram red chili pepper,
50 gram ginger,
10 pieces of clove leaves,
60 gr kunyit,
300 gr candle nut,
5 helai salam,
8 cups of thick coconut milk,
8 cups of thin coconut milk.

Directions

Cut beef into several-bite sized pieces, and boil until half done
Skin shallots, garlic, and mix with chili, …
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Zainal’s Satay at Petaling Street Kuala Lumpur

mlzoeSSP — Thu, 18 Feb 2010 10:41:54 +0000

Satay, grilled skewered pieces of meat, was not supposed to be the highlight of that day. Rather, Portuguese Grilled Fish in downtown Chinatown / Petaling Street in Kuala Lumpur. It was the 15th May, 2008 and I finally got to me Bee Yinn of Rasa Malaysia after knowing and reading her blog for well over a year. As we were a little bit early that day, we decided to stop by at Zainal’s Satay which is located along the road leading to Petaling Street. If you are coming in into Petaling Street from the traffic light junction of KotaRaya, you will see Zainal’s Satay on the right hand side of the road. This was my first time eating Zainal’s Satay though I pass by this place almost daily.

As we were still intending to dig into the Portuguese Grilled Fish in a short while, we decided to place an order for 10 sticks of chicken satay (which costs RM0.60 each). I was used to eating Nyok Lan Satay (also known as Restoran Malaysia) in Kajang and would deem that the best so far but Zainal’s Satay is not too bad either. The satays were well marinated and comes slightly sweetish with a hint of tumeric (which also gives it a nice yellow tint). Thankfully, Zainal does not overly grill the satays till they become carbonised meat sticks. A little bit of carbon here and there is still acceptable

Zhou’s Kitchen

bazookar — Wed, 17 Feb 2010 10:01:26 +0000

Why is it so famous? I dunno.

About Sichuan Cuisine

Sukiandi Hung — Wed, 17 Feb 2010 02:58:44 +0000

Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in the Sichuan Province of southern China which has an international reputation for being hot and numbing (麻辣), because of the commmon ingredient (花椒). The four styles are separated by location: Chengdu, Chongqing, the Greater River (Yangtze), and the Lesser River (Jialing).

The common ingredient in Szechuan cuisine is Sichuan mala, or “numbing pepper” is an indigenous plant that produces a fragrant, numbing, almost citrusy spice. Also common are ginger and spicy herbs. This emphasis on spice may derive from the region’s warm, humid climate, where people need a good sweat and necessitates sophisticated food-preservation techniques which include pickling, salting, drying and smoking. Broad bean chili paste (Simplified Chinese: 豆瓣酱, or dòubànjiàng) is also a staple seasoning in Sichuan cuisine.

Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a rich gravy.

Actually in jakarta you can find sichuan also, especially chicken sichuan. And I love that so much.

Moved Here

davidhennman — Tue, 17 Nov 2009 02:43:58 +0000

David here, I just moved to japan about two weeks ago. I was sent here by my essay writing service company as a primary researcher. My job is basically finding what’s good in the place that I’m currently in. Right now, I’m in Japan and looking forward to getting to know the place well. As of the moment I am really enjoying the mix of its traditional culture and modernization as well. Its really amazing to see well developed country in term of technology and yet the sense of its identity as a place rich in culture is still present. For now I am focusing on Japan’s aspect of food and to sign up in a social network is the best way to start. I’m really excited. This is the fourth country that I was sent to and the earliest that I felt I’m going to have a great time. Only two weeks have past and its growing on me pretty well. Hope to hear from anyone who can help me with my research. Good Day!

Fried Rice in Jakarta

Martin Setiabudhi — Fri, 23 Oct 2009 09:04:24 +0000

It’s so good to have Fried Rice from a hawker in Jakarta. You can buy it only for IDR 8,000,-