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Sunday, March 1, 2015

Eating Out at Ole Ole Bali @ Empire Subang

Indonesian cuisine for a change on a lazy Sunday.

So, we ended up at Ole Ole Bali, Empire Subang for lunch.I thought we were quite early since most of the seats are still empty but slowly the patrons have started to occupy the spaces the moment it approaches lunch hour.

We started off with 'kopi apokat' (RM15),better known as affogato. The avocado ice cream is served with palm sugar and peanut candy follow by a shot of espresso.


The creamy and smooth avocado ice cream creates a perfect concoction with the espresso while the sweetness of the palm sugar balanced well with the bitterness of the coffee.

Slurpp.....

HB ordered 'Pulut Hitam' (RM15). The black glutinous has been smoothly blended with coconut milk and palm sugar which creates an authentic Balinese flavour. This drink can be quite filling but is delicious!

Comes the main. I had 'Siap Megoreng' (RM31) - Deep fried chicken marinated with lemon grass served with Nasi Kuning (tumeric rice), Sambal Terasi, Rempeyek (anchovy cracker), Lawar Kacang (Beans Salad) and Sauteed Kangkong. I enjoyed every single component on this platter which is well seasoned, with the exception of the fried chicken. Although is well cooked but hardly taste the lemon grass. Thank goodness the sambal and other condiments compliments well with the bird. It is still an awesome dish.

HB always have more intrigue palate so he chosen 'Nasi Campur' (RM37) - It resembles a seafood platter with a combination of grilled lemon grass prawns, squid and fish. Also additional choice of chicken or beef rendang. He went for the latter one. The combo also came with sate lilit which is a Balinese minced chicken and seafood sate on lemon grass skewer that we both heart.

If you would love to indulge an authentic Balinese cuisine, Ole Ole Bali is a place that worth to check out.

Our lovely Sunday afternoon ended with 'Es Kacang' (RM15) - Balinese Ice Blended with Sago, jack fruit, banana, honey dew and watermelon and sweet shredded coconut. It looks a bit heavy but if you love coconut, then you would enjoy the creamy coconut milk till the end with the refreshing fruits.

Headed back with a bunch of fresh pink Chrysanthemum for the home,courtesy of HB.

Monday, February 23, 2015

Round Up for Chinese New Year 2015 - Year of Goat

Happy Chinese New Year & Gong Xi Fa Cai!

Sorry for the auspicious wish came in a lil bit late to all my dearest friends and readers because I was busy with the kids and preparation for the festive celebration. Today is my last day of holiday and will resume back to work tomorrow.

I hope everyone has a wonderful and fun CNY celebration and long holidays. Mine is relaxing and peaceful because I spent most of my time with my family. My kids gave me a long break for they have gone back to their grandparent's house to celebrate Chinese New Year.

Our CNY feast came early with a luxury Poon Choy which HB ordered from Hakka Siu Poon Choy for us and my family. I particularly love the big and juicy prawns and of course the luxury whole baby abalone.Yummms...

Nevertheless, I also manage to cook a simple reunion dinner for my family before they headed back home. I have to go to the morning market with my parents as early as 5am on the CNY eve. My dad wanted to get roasted pork but it was sold out at 4am. So we have to settle for another stall **yea, unbelieveable, we thought we were early but people were still early than us.

I bought a roasted duck and roasted pork since both my kids love them.  I just have to cook two more dishes respectively a soup and some greens.Hhmm..I forgotten to take a photo of the dishes that I cooked..duhh..But I have a pic when I was feasting at my parent's house. Look at the tradtional CNY dishes that my mom has cooked. Delicious. #reunion dinner

First day of CNY - Visit my parents and grandma while the kids have heaps of fun. My brother bought the kids a beautiful lion head..ahaha  *tong tong chiang*

My sweet cousin was so kind to offer all the cousins a free manicure session despite she is supposed to enjoy her holidays..

CNY Day 2 & 3 - Continue with eating and my brother even drove us to Bukit Tinggi for a seafood feast. *Nian Nian You Yu*

CNY Day 4 - Catching up some good old times with relatives and cousins at my grandma's house. At night, my dad treated us to a scrumptious Japanese dinner at Ichiban Boshi, Kota Damansara. Me and my brother ordered what we love without looking at the price.*hihihe* We conned our dad for a meal that cost almost RM300..Hahha. Our dad is awesome although we will never forget how he had scolded and whacked us when we were small. #awesomedad

My dad loves fish head and we ordered two salmon fish heads. The fish head was perfectly cooked retaining the smoothness and moisture of the meat .Dipping with the simple Japanese soy sauce added more flavor to the fish. He truly enjoy this dish. #fishlover

I had a salmon rice bowl with a soft boiled egg but was not  pleased with the size of the salmon fish...I got even more meat from the fish head.LOL!  #kiasu

My CNY celebration is filled with loads of food and is time to burn out the fat and resume back to work tomorrow. Feeling motivated! Can't wait for the big angpow from the boss. #isaboutthemoneymoney!

Friday, February 13, 2015

Wordless Friday- Happy Weekend and Spring Clean featuring Lego MiniFigure Spooky Girl

Monday, February 9, 2015

CNY 2015 : Pineapple Tarts (Open Faced)

That is how my pineapple tarts turned out to be! It's real authentic homemade version..LOL!!

As you can see the pineapple jam was not perfectly shaped  but I was truly satisfied and happy since I manage to come out with something decent and edible.It was such a blessing because both my girls and my mom helped me to bake these golden cookies.

We only able to come out with two small tubs.One for myself and one for my parents. Next time I will try to bake more.**keeping fingers crossed**

Recipe : Pineapple Tarts (Open Faced) *recipe credited to NoobCook

Ingredients
125 grams butter cut to small cubes and chilled in fridge
pineapple tart jam (I used 2 pineapples) *recipe here

(A) Dry Ingredients *sift all these ingredients*
200 grams unbleached, plain or all-purpose flour
20 grams corn flour (I used potato starch)
1/4 tsp fine salt

(B) Egg, water, sugar *Combine all these ingredients*
1 large egg yolk
1/2 to 1 tbsp cold water add 1/2 tbsp at a time to get the correct consistency
40 grams icing (confectioner's) sugar

Egg wash
1 egg yolk and 1 tbsp water

Method
1.Sift (A) to a large mixing bowl. Mix well.

2.Rub cold butter into the flour with fingertips until the mixture resembles coarse bread crumbs.

3. Add (B). Gently knead to a soft dough (do not over knead).

4. Divide dough to 4 small portions. Wrap each portion in cling film, and chill in the fridge for 30 minutes to firm it up.

5. Meanwhile, weigh and shape the pineapple jam to 6 gram balls.

6. After 30 minutes of chilling, take out one portion of dough, at a time, from the fridge.

7. Dust work surface and rolling pin with flour. Roll the dough to 7 mm thickness.

8. Dust the mould with flour before cutting out the tart shells. Brush tart shells with egg wash.

9. Space tart shell 1 cm apart on baking tray lined with parchment paper.

10. Bake the tart shells at 180°C (356°F) middle rack for 10 minutes.

11. After baking, place a ball of pineapple jam on the cavity of each tart shell.

12. Return tart shells back to oven to continue baking for 5 minutes until golden.

13. When the pineapple tarts are cooled, store them in an air-tight container.

Add cold, cubed butter.

Rub the butter into the flour until they resemble coarse bread crumbs.

Add egg yolk, icing sugar and cold water.

Gently knead the dough until it comes together. Do not over knead. The dough is not completely smooth and there are specks of butter which is fine.

Tips: Add a bit more flour if the dough is sticky. Add a bit of cold water (1/2 tbsp at a time) if the dough is too dry.

Divide the dough into four small portions, wrapped in cling film and refrigerated for 30 minutes for the dough to firm up slightly, so that it is easier to roll and work with later.

Tip: Work on a small portion of dough each time, so that they are always cold and easier to handle.

Use cookie cutter to cut out the shape of the tart.

My mom claimed is the first time using cookie cutter and baking cookies..haha. Yes, my mom never bake cookie or cake before. Her specialty is Chinese cooking.

Brush the tart shells with egg wash and get ready into the oven to bake.

The small one was helping to shape the pineapple jam.

Fresh delicious pineapple tarts out from the oven. I noticed by grating the pineapple giving the jam more mouth feel but leaving more fibre to chew. I personally quite like this kind of texture.

I am starting to feel the festive mood. How about you?

I am submitting this post to the "Cook & Celebrate: CNY 2015" event which is organized by Yen of Baby Sumo, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.
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