Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Kuala Lumpur, Malaysia

Recent Profile Visitors

1,737 profile views
  1. Try e-mailing Rohani Jelani rohani@cookery.net for her latest class schedule. She has a wide variety of classes www.rohanijelani.com/themes.htm and it's hands on. Have been to a few before. Googled this one http://www.malaysia-klcookingclass.com/index.htm
  2. Here are more pics of noodle making in action and other items we ate at Noodle Loft for Fengyi. This doesn't look like noodles but it is - Fengyi, do you know what it's called? The texture of this was wonderfully chewy but sauce we chose a tad salty, especialy since we dumped the whole bowl on Knife-cut noodles with beef brisket Sorghum dumplings stuffed with preserved vegetable (xian chai/harm choy) My friends whom I stayed with were hankering for a taste of home so we had some 'roti canai' substitute Sorghum dumpling chef in action Making knife-cut noodles - he was so fast I just couldn't capture the noodles flying in the air in any of the many, many pictures I took
  3. Shiewie

    Beijing dining

    Thanks Fengyi for clarifying - since I can't read it and was told we were going to eat Hunanese food. We went with johkm who posts on e-gullet and his friends who are mainly from the tea trade. One of his friends is Hunanese and she ordered the food and she said it's all simple home-style dishes that remind her of home. To get there, we went to the nearest underground station, jumped into a cab and passed the phone over to the cab driver so that johkm could give the cab driver directions to get there . Thanks for the link - the bowls look familiar . I did take some pictures of the but they didn't turn out that well. It was a marvellous meal!
  4. I'm not sure what flours (apart from oat flour I would assume ) are used in it but they are steamed and eaten with a selection of dipping sauces. We chose vinegar and egg with tomato. Here are some pictures of the noodle chefs at Noodle Loft in Beijing in action and the final product.
  5. Shiewie

    Beijing dining

    Good advice. Where can I find it? ← Here's the namecard and menu I took pictures of. Ticked items are what we ate. Some items are spicy but more subtle compared to Sichuan food. The location is pretty central, remember passing either Four Seasons/Ritz Carlton further down the same road.
  6. Shiewie

    Beijing dining

    Try the Hunan Provincial Govt Restaurant - it's really good especially the dishes with smoked bacon and tea tree mushrooms
  7. Thanks rroosterchef21. Sounds good - will definitely try to make it to some of them. Will be in Brisbane to visit family so will probably only spend a day in Gold Coast.
  8. Hi All Any new recommendations for Brisbane? Will be there for a week in mid-March.
  9. Hi tb86 Have a look at Rasa Rasa's Cari Makan section on Penang for a comprehensive guide on Penang food. Ecr also has some beautiful posts on her Eating Asia blog: - Nyonya stall at Pulau Tikus - Aik Hoe for hearty dim sum - a selection of congee, char kuay teow, mee goreng - pasembor
  10. Hey TP Just saw the post. The steps we use for siu yook is pretty much what you've listed, with a couple of additional steps. Remove as much moisture as you can from the skin - just placing it in the fridge to dry out is not sufficient. Salt the skin with lots of salt before placing it in the fridge to dry. Dab off any moisture with kitchen towels and repeat the salting and dabbing process several times to draw as much moisture out from the skin as possible. You also need to make sure that the oil drips off during roasting - if the piece of sam chang yuk/ fah nam is pretty long, there tends to be an indentation in the middle when it's on the roasting rack. Place something under the middle part of the siu yook (a ceramic soup spoon or an additional smaller rack) so that oil doesn't collect in the middle but drips off to the side. The little puddle of oil on the indentation in the middle stops the skin from blistering evenly all over resulting in crunchy skin on the sides but dismally tough leather in the middle Hope this works for you.
  11. Since we were in Shanghai for a few days, we decided to do a day trip to either Hangzhou or Suzhou. We settled on Hangzhou but picked a festival day (gun yam daan) so there was massive jam leading to the temples. There was even a particularly fervent devotee who would kneel and touched his forehead on the ground every 3 steps he took. Statues of of the wicked official and his wife of the legend behind yau jar gwai After touring the various temples and gardens, we had lunch a Lou Wai Lou, a restaurant by the West Lake that's been around since 1849 (2nd pic below. The 1st one is a pretty lakeside building with food kiosks and souvenir shops) Not sure what this is called again, will need to check with friend who ordered (the literate one since I am sadly a banana who cannot read Chinese ) but it was delicious - a Hangzhou cold appetiser specialty of blanched greens with peanuts and pine nuts and seasoned with seasme oil. Cold appetiser of bamboo shoots Duck - but this was rather dry compared to the duck dish we had earlier - different dish though Dongpo pork - a Hangzhou specialty that was meltingly yummy. This was served in little clay bowls in individual portions Sweet & sour fish Beggar's chicken Veggies Seasonal veggie soup - again, another veg I've never seen before - the leaves were slightly furry and all curled up - anybody knows what this is called?
  12. Hi LuckysticksPRC Not sure what it's called as a friend did all the ordering. It was some pork dish served with little sesame pastries. I do have the card of the restaurant though - will dig it out and post it.
  13. ← Hi Prawncrackers My fave of the lot is the top one, a Shanghainese specialty called kao fu, a cold appetiser of braised wheat gluten. The next item was squid or octopus...the little tail was a piece that my cousin had pulled out before she remembered that I had yet to snap pics . The last 2 are roast duck served with little buns.
  14. Was in Shanghai for a quick trip over Easter. We went to Yu Yuan the morning we got there and found We didn't eat at Nanxiang Mantou Dian though as we were there too early and the shop wasn't opened yet. So we went to the flea market instead. While the others were waiting for the flea market at Yu Yuan to open, I found a shop that sold various braised tofu, tofu sheets, snails and soy milk. So I had some of this Lunch was at Shanghai Lao Fandian (Shanghai Classic Restaurant). This was our first meal in Shanghai so we may have over-ordered (just a bit) for 3 people... Appetiser of preserved radish and broad/fava beans (this was one of my faves) Pickled cucumbers Ham served with vinegar Not sure what kind of fish this is called but it's a sweetish cold fried fish and it's supposed to be a Shanghai specialty that we saw on quite a few other tables. Anybody? Mapo tofu Nian gao with crab roe - yum, liked this lots and ate almost all of it Celery stir-fried with lily bulb Think this was called 7- treasures or something like that - diced yunnan ham, shitake mushrooms, chicken, water chestnuts, prawns, green peppers and peanuts fried in a gooey sweet spicy sauce. Since this was Day 1, we continued with our eating spree at dinner...this was 4 though as a friend who lives in Shanghai joined us for dinner All washed down with lots of tea and warm Shanghai Lao Jiu with a preserved plum added to it
  15. I went to Kampachi a few months back and food quality and service have really gone down the tube. Would not recommend, friends of mine echoed the same sentiment. ← Oh dear, that is quite distressing to hear as Kampachi has been the most reliable Japanese restaurant in KL for quite a long while. I really like their toro rolls with chilli padi from the a la carte menu. Uhm...can I check whether the disspointing experiences were from the al la carte menu or the Sunday brunch buffet?
  • Create New...