Monday, May 16, 2016

Bak Kut Teh (Pork Ribs Tea Soup) in Philips Pressure Cooker


Philips Electric Pressure Cooker is a good kitchen helper. It is definitely helpful in terms of shortening meal preparation time. This round, I’m cooking my version of pork ribs soup. Just put in all the ingredients, and when cooking is done, just serve it with blanched enoki mushroom and Romaine lettuce. Enjoy!

Bak Kut Teh (Pork Ribs Tea Soup)
Cooked in Philips Electric Pressure Cooker
Serves 5-6

Ingredients:
450gm of pork ribs, chopped into pieces
250gm of pork belly, cut into bite size
20 meatballs
6 caps of dried shiitake mushroom, dehydrated and stalk removed
200gm of enoki mushroom, cut-off the bottom part and cleaned
3 bulbs of garlic, cleaned, leave the skin on
40gm of bak kut teh spices mix (I use a packet of "Claypot" brand Bakuteh Kau)
Romaine lettuce 
1 liter water

Seasonings:
1 tbsp of oyster sauce
1/2 tsp of dark soy sauce (for coloring)
light soy sauce to taste

Dipping Sauce (Mix-up all):
3-5 cloves of chopped garlic
a handful bird's eye chili, chopped
1 tsp of dark soy sauce
light soy sauce to cover the chopped garlic and chili
juice of 2-3 calamansi

Steps:
1. Put all the ingredients and seasonings, except the Romaine lettuce and enoki mushroom into the internal pot.
2. Place the top lid onto the electric pressure cooker and turn it clockwise to get it locked. Select the “Beef/Mutton” menu, and ensure that the vent is closed and pointed to wards pressure cooking.
3. Blanch the enoki mushroom for 1 minutes, drain and set aside.
4. When the soup is completed with the cooking process, leave it for a few minutes until the pressure is released.
5. Add in the enoki mushroom and lettuce. Serve hot with rice and the dipping sauce.

Monday, May 9, 2016

Make to Order Breakfast, Waroeng of Jeeva Klui Resort

I enjoyed the every moment through out the stay at Jeeva Klui Resort. I always look forward to dine at their "Waroeng" - the open air cafe. We chose our favorite dining table by the pool. We loved to enjoyed sea side view, the fresh breeze and of course the make to order breakfast. Fabulous. Oh, my tummy is growling now while writing this post. 

While seated, a glass of fresh fruit juice of your choice and coffee/ tea will be served. You can select from the breakfast menu ranges from Tropical fruits, freshly baked pastries, mixed fruit yogurt with assorted cereals, Indonesian breakfast, pancake/French toast/waffles and all kinds of egg breakfasts.

If you are an egg lover, you will love almost all of the breakfast as we do. The omelete, the sunny side up or the egg Benedict that served with their daily potatoes, tomatoes, mushrooms, sausage and ham will never disappoint you. Their daily potatoes can be pan-fried baby potatoes, hash brown or potato fritter. We ordered the Eggs Benedict and Orange French Toast twice. Just imagine how delicious it was. 

The Indonesian breakfast that we ordered, the Mie Goreng (fried noodle) and Telur Dadar Lombok (fried rice with side dishes) tasted yummy too. It contained the special taste of Indonesian cuisine, that is the acceptable level of spiciness. 

Let's have a look on what we had taken over the 3 days.  Enjoy!

Tropical Fruits Platter

Jeeva Klui Omelet - Filled with beef ham, spinach, mushrooms, and cheese served with grilled tomato, mushrooms, daily potatoes and chicken sausage.

Eggs Benedict - 2 poached eggs on brioche with spinach and beef ham. Served with mushrooms, daily tomatoes and potatoes. We got the baby potatoes.


                                Eggs Benedict as well, but with the potato in hash brown form. 

Egg roll - Egg omelet rolled with pita bread and choice of chicken or beef sausage

Mie Goreng - Stir fried egg noodles with vegetables, prawn crackers and topped with fried egg

Telur Dadar Lombok - Egg omelet with shallots, garlic, chili and tomato, served with fried rice and sambal sauce.

2 sunny side up with choice of roasted beef ham, served with grilled tomato and potatoes of the day

2 sunny side up with choice of chicken sausage, served with grilled tomato and potatoes of the day

Orange French Toast with grilled banana, whipped cream and maple syrup

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

Ingredients:
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

Steps: 
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!

Ingredients: 
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

Seasoning:
Sugar, salt or light soy sauce to taste

Steps:
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.

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