Thursday, March 31, 2016

Getaway to Lombok, Indonesia

My dear and I had a honeymoon trip in the beginning of Feb 2016. The itinerary covered a 4D3N trip to Lombok, Indonesia. Many doesn’t know about Lombok. In fact, Lombok is an island located to the East of Bali. From Lombok, you can reach Bali and the 3 Gili Islands by speed boat or motor boat.

When it comes to romantic getaway, the accommodation is everything.  We aimed for a total privacy and a luxury space to relax. We wanted to free ourselves from the hassles. My dear booked the Jeeve Klui Resort’s Akasha Pool Villa. By the way, Jeeva is pronounced as “Jeeba” in Indonesia language. It means “the soul of Klui”. Klui is the name of the curving beach behind the resort.

 That open air building is the lobby. Passed through the walk way and the stone stair case, turn right and we reach out Akasha Pool Villa P02.

An entrance opens to a stoned wall garden

A deck area

The private pool

The room view

The outdoor shower

The walk way to the "Warung" (open air restaurant) on the left. The beach is at the end.

More photos...

We had a very pleasant stay there for 4D3N. The staffs from all levels are well trained to greet customers and to offer help whenever they see us at the resort compound.

Monday, December 8, 2014

No Knead Bread Loaf 免揉面包

My last bread making was back in December 2011. Time flies, the bread machine is abandoned for almost 3 years. After reading the news on Penang Health Department found rat droppings, human hair, houseflies at one of the Penang bakery shop, I've decided to make my own bread. Let's warm up with a simple recipe  -  no knead bread.

I found that the bread texture is rough and it tastes a bit dry. I'm keen to experiment some other method the next. Hopefully I can discover a dough that works for soft and springy bread to my liking.

No Knead Bread Loaf 免揉面包

60 g melted butter
300 g bread flour
150 g water at room temperature
5 g yeast
50 g sugar
4 tbsp milk powder
1 egg at room temperature
Some raisins

1. Add all ingredients in a large mixing bowl.
2. Mix up all the ingredients.
3. Cover it up with cling wrap and leave the dough in the fridge for overnight .
4. Take out the dough from the fridge. You can observe the dough is doubled up in size. Leave aside till it warm up to room temperature.
5. Transfer the dough into Tesco brand bread maker and bake under menu 12. You can bake in the oven too (170/180 deg C for 35-40 minutes).
6. Remove the bread from the bread maker/oven, and cool it on a rack before cutting into slices.

Tuesday, May 6, 2014

Crispy Anchovies In Spicy, Sweet and Sour Sauce

This anchovies dish is a courtesy of my mum. It is absolutely an appetizing dish that attracts my palate. I can eat it on its own or to serve it with rice. You can cook this in larger portion and store it in air-tight container to be consumed for the next few days. Enjoy!

250gm anchovies
200ml water
Cooking oil

(A) To grind:
1 ½ bulb of garlic, peeled
7 red chili, seeded
7-8 bird’s eye chili

(B) To juice:
6 calamansi
½ lemon

Sugar, salt or light soy sauce to taste

1. Grind ingredients (A) into paste using mortal and pestle. Set aside.
2. Juice the ingredient (B). Set aside.
3. Rinse the anchovies in running water, drain and pat dry with kitchen tissue
4. Heat up oil in a wok, deep fry anchovies into golden yellow. Drain the oil, and rest the anchovies on kitchen tissue to remove excess oil.
5. In the same wok, heat up some oil to sauté the grounded garlic and chili paste.
6. Pour in water and leave it simmers for a while. Add in the juice to mix well.
7. Add sugar, salt or light sauces to taste. Simmers the sauce till thickening and off the flame.
8. Toss in the anchovies to coat with the sauce.

Monday, September 23, 2013

Prawns and Veggie Tortilla Wrap

Tortilla wrap is my favorite bento lunch. This version of tortilla wrap takes longer time to prepare compared to the Chickenand Veggie Tortilla Wrap that I shared earlier. I get what I gave. I spend more time in the cooking and preparation, and I got the better taste tortilla wraps.

Prawns and Veggie Tortilla Wrap 
Yields for 2 to 3


3 tortillas
3 eggs
1/2 tomato, sliced
1/2 Japanese cucumber, sliced
1 stalk of spring onion, chopped
1 small onion, diced thinly, soak in cold water and drained
prawns, shelled, steamed and sliced into 2
Cooking oil

1. Crack an egg in a bowl. Add a tbsp of chopped spring onion. Beaten it with a fork.
2. Heat up a pan or wok with some cooking oil. Pan fry the egg. When it is almost cooked at the bottom side, top it with a Tortilla. Leave for a few seconds and flip to fry the other side. You’ll get the egg and tortilla stick together. Dish out.
3. Repeat step 1 and 2 to prepare the other 2 sheets of “egg-tortilla”.
4. Allocate a sheet of “egg-tortilla” on a chop board with egg facing up. Spread a layer of Mayonnaise on the egg surface. Top up all the ingredients – tomato and cucumber slices, prawns, onions at the bottom area of the tortilla sheet. Roll it up tightly and cut into two.
5. Repeat step 4 to get the rest of tortilla wraps done.

Monday, September 9, 2013

Baked Paprika Chicken with Philips Electric Pressure Cooker

Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if you consider it as a heavy duty kitchen aid.

This dish was cooked to experiment the texture of the baked free-range chicken from the electric pressure cooker. We know that free-range chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t face this problem. What you’ll get a baked free range chicken that is juicy, tender and oil-less compared to normal farming chicken.

Baked Paprika Chicken with Philips Pressure Cooker
Serves 2

Half of a free-range chicken, cleaned

1 tsp Paprika
½ tsp salt
1 tbsp honey
1 tsp light soy sauce
½ tbsp oyster sauce
Dashes of pepper
2 cloves of garlic, peeled and grated

1.Pad dry the chicken after cleaning.
2.Make tiny holes over the chicken with fork.
3.Mix up all the ingredients listed under marinades.
4.Marinate the chicken for overnight in fridge.
5.Take out the chicken from the fridge at least half hour before cooking.
6.Put the chicken in the pressure cooker pot with skin facing up (together with the marinades).
7.Close the pressure cooker lid.
8.Adjust the valve to baking mode.
9.Select “chicken” under the baking mode and press the start button.
10. When it is done, wait till the pressure is released before removing the lid.
11. Turn the chicken with skin facing down. Close the lid and keep warm for 15 minutes before serving.


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