tag:blogger.com,1999:blog-372092462024-03-14T14:59:21.524+08:00A Whiff Of Lemongrass - A Malaysian Food BlogLyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-37209246.post-65755853970342011292008-01-04T01:01:00.000+08:002008-01-04T01:07:01.000+08:00Restoran LYJ, Sg Buloh - Poon Choi<span style="font-size:180%;">Read all about it at my new site: </span><a href="http://www.awhiffoflemongrass.com/"><span style="font-size:180%;">http://www.awhiffoflemongrass.com/</span></a><span style="font-size:180%;"> or </span><a href="http://www.awhiffoflemongrass.com/?p=190"><span style="font-size:180%;">HERE</span></a><span style="font-size:180%;">.<br /></span><br /><br /><span style="font-size:180%;">And while you're at it, do update your bookmarks/RSS feeds. Have a nice day. :-) </span><br /><br /><br /><a title="poon choi by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1377602954/"><img height="676" alt="poon choi" src="http://farm2.static.flickr.com/1182/1377602954_91796d83b8_o.jpg" width="513" /></a>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com0tag:blogger.com,1999:blog-37209246.post-71733418996675751292008-01-02T00:24:00.001+08:002008-01-02T00:29:04.008+08:00WE HAVE MOVED<span style="font-size:130%;"><span style="font-size:180%;">We've found a new home, and we're EXCITED!<br /><br />Visit us at</span> </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"><span style="font-size:180%;color:#cc0000;"><a href="http://www.awhiffoflemongrass.com/"><strong>http://www.awhiffoflemongrass.com</strong></a></span> </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:180%;">for more great food offerings<br /><br />and don't forget to update your bookmarks!</span>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com2tag:blogger.com,1999:blog-37209246.post-62327236107655123252007-12-30T22:00:00.000+08:002007-12-31T00:20:10.929+08:00Christmas Roundup 2007 - Of Family Gatherings and A Very Retro Christmas<a href="http://www.flickr.com/photos/awhiffoflemongrass/2138738642/" title="IMG_3462 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2136/2138738642_fd923d2e2a_b.jpg" width="620" alt="Polvoron" /></a><br /><br /><div align="justify"><br />It is ironic that after over a month-long buildup to Christmas, everything's put away in boxes in anticipation of the next major festival here. Lucky bamboo plants are already up for sale, and gaily coloured boxes of yee sang (or at least what tries to pass off as yee sang in its colourful artificial glory) are displayed prominently in supermarkets. Hello! Chinese New Year is more than a month away. Give me back my Christmas! I'm not done yet.<br /><br /><a title="IMG_3501 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2138729772/"><img height="300" alt="nasi dagang" src="http://farm3.static.flickr.com/2298/2138729772_5e27b52f44.jpg" /></a> <a title="IMG_3504 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2138728448/"><img height="300" alt="IMG_3504" src="http://farm3.static.flickr.com/2327/2138728448_99f5833368.jpg" /></a><br /><br />Before I get caught up with the CNY festivities and the feastings that follow, let's do a quick roundup of my Christmas week. When Bald Eagle and I are not traipsing the planet at year end, we normally spend our time at his parents' house in Kajang. Christmas dinner this year was with a difference. Recognising the family's roots in Kelantan, there were no turkeys or mince pies or plum puddings. This was a traditional Kelantanese Christmas dinner in all its juxtaposed imagery. We feasted on typical Kelantanese fare of steamed nasi dagang (a reddish brown glutinous rice) served with ikan tongkol (albacore tuna) in a creamy curry cooked so perfectly by my mother-in-law. To add to its authenticity, Bald Eagle spoke Kelantanese for a good 5 minutes. If I closed my eyes, I would have thought I married someone else. Well, sometimes, with all his impersonations, I am not quite sure of the man I married, but...it's too late now, isn't it? :-)<br /><br /><a title="IMG_3464 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2138739298/"><img alt="polvoron" src="http://farm3.static.flickr.com/2165/2138739298_75571c54b9_b.jpg" width="630" /></a><br /><br />As a celebration of the traditions we hold dear, Bald Eagle presented us with a box of Goldilocks Polvorons which he brought back from Manila. His addiction to Goldilocks' Mamons (beautiful fluffy cakes) and Polvorons is a result of his 3-year stint in Manila several years back. I can understand his love for these confections. The Polvoron is made of toasted flour, butter, sugar and milk (and probably a whole host of unmentionables...err..I mean, secret ingredients) and has a powdery texture which means that if you don't pop the entire thing in your mouth, it will disintegrate in your hands. Quite a messy affair if you want to exercise decorum (i.e. taking ladylike bites). For Christmas, they coat these delicious biscuits with chocolate and decorate them with pretty shapes and colours.<br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2121342071/" title="A Very Retro Christmas by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2125/2121342071_19787988d6_o.jpg" width="619" height="838" alt="A Very Retro Christmas" /></a><br /><br />Christmas with the bloggers was more of a riot. The food bloggers booked the entire restaurant (My Elephant in Section 17) and as an added surprise, came up with a list of "awards" for those who were present. Some of my favourite awards are:<br /><br /><a href="http://masak-masak.blogspot.com/">Masak-masak</a> - most idolized blogger. Woohoo! (she received a "masak-masak" set to keep her occupied when her oven ever gets broken)<br /><a href="http://preciouspea.blogspot.com/">Precious Pea</a> - with her obsession over crabs, it was obvious that she was going to be crowned Queen to King Crab. (prize: pepper crab flavoured instant noodles)<br /><a href="http://ugwug.blogspot.com/">WMW</a> - the Human Tripod blogger - see her photography skills with just a camera and her wrist! (prize: an empty box to replace the use of her limbs)<br /><a href="http://kennymah.net/">Kenny Mah</a> - most flirtatious blogger (but of course) (prize: condoms - will come in handy, I'm sure)<br /><a href="http://allaboutyum.blogspot.com/">Lianne</a> - the enlightened blogger, for moving from an obscure blogsite to a mainstream blog this year! (prize: a lightbulb)<br /><a href="http://eatfirstthinklater.blogspot.com/">Teckiee</a> - the blogger with a gender crisis. Not sure why, but some people think she's male. But seriously, she's sometimes confused as well with XX/XY chromosomes (prize: a pair of boxer shorts)<br /><a href="http://jacksonkah.blogspot.com/">Jackson</a> - the blogger most recognised in KL, Klang, Shah Alam, PJ and some say even in Bangkok. (prize: disguise sunglasses)<br /><a href="http://ipohwav3.wordpress.com/">Jason</a> - the blogger with the most kissable lips! (prize: lipbalm)<br /><a href="http://lotsofcravings.blogspot.com/">Joe</a> - the blogger with the best nick earned - Nipples. (prize: a baby pacifier)<br /><a href="http://www.xanga.com/tankiasu">Tankiasu</a> - the activist food blogger (prize: a "cert" of a certain political party)<br /><a href="http://kampungboycitygal.blogspot.com/">Kampungboycitygal</a> - sweetest blogging couple (prize: a packet of sugar)<br /><a href="http://khkl.blogspot.com/">Nic</a> - most poetic blogger (prize: a childrens writing set)<br /><a href="http://food-4-thot.blogspot.com/">SC</a> - almost a vietnamese blogger - visit her blog and you'll know why! (prize: almost vietnamese coffee)<br /><a href="http://lifevsanime.blogspot.com/">Kusahi Keat</a> - best male cook blogger (prize: a spatula)<br /><a href="http://ravenousrabbit.blogspot.com/">Paprika</a> the Ravenous Rabbit - hungriest blogger (prize: a bunch of carrots)<br /><a href="http://friedchillies.com/">Friedchillies.com</a> (Adly) - spiciest website (prize: a bunch of chillies)<br /><a href="http://bigboysoven.blogspot.com/">Big Boys Oven</a> - "One of the best bakers in town" blogger (Gardenia buns)<br /><a href="http://klpeopleklfood.blogspot.com/">XiuLongBao</a> - Former Malaysian Blogger now going down south (Prize: Malaysian flag)<br /><a href="http://christinelifeslikethis.blogspot.com/">Christine</a>, <a href="http://ivyaiwei.blogspot.com/">Ai Wei</a>, <a href="http://weblog.xanga.com/icelebratelife">Yin</a> and <a href="http://ujun.blogspot.com/">Jun</a> - sweetest female bloggers (prize: sweets)<br /><a href="http://carimakaninpj.blogspot.com/">Ekeng</a> and <a href="http://rizainuddin.com/">Riz</a> - most handsome male bloggers (prize: sweets)<br /><br />I almost fell on the floor laughing when they gave me the Celebrity Blogger of 2007 award. Well, I was touched too, as the girls (Precious Pea and WMW) had gone through the trouble of downloading a newspaper interview, printing and laminating the article. And Kenny Mah delivered a lovely speech to me. *blinking back tears* I do have the dearest blogging friends in the world!!<br /><br />Unfortunately, I was too caught up in the fun to take any photographs, but do visit some of the links above to see what they have to say about the event - A Very Retro Christmas 2007!<br /><br />Until my next post, ladies and gentlemen, I wish you a Blessed Christmas (yes, it's still Christmas in my heart and in my tummy) and a Very Joyful New Year 2008! God bless all of you!<br /><br /><a title="IMG_3491 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2137951857/"><img alt="Bald Eagle and niece, little Lydia" src="http://farm3.static.flickr.com/2203/2137951857_4fe261dc38_b.jpg" width="620" /></a><br /><br /><br /><br /><br /><br /></div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com29tag:blogger.com,1999:blog-37209246.post-62836147195178896082007-12-25T11:03:00.000+08:002007-12-25T12:23:42.329+08:00The Daily Grind, Bangsar Village - burgers extraordinaire<a href="http://www.flickr.com/photos/awhiffoflemongrass/2121698989/" title="IMG_3370 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2199/2121698989_93ba84d72b_o.jpg" alt="IMG_3370" height="800" width="534" /></a><br /><br /><div style="text-align: justify;">‘Delicious!’ I exclaimed, as I savoured the moist chicken patty in my mouth. I found out later that it was because they had used the whole chicken and not just chicken breast to make the patty. The thin sesame sprinkled buns were toasted to a slight crisp and liberally buttered. The pickles contrasted well with the burger. I was told that they made their own pickles. ‘Smoked salmon on chicken?’ I questioned. ‘What an unlikely combination!’ I was getting more and more mystified by the second. But this non-believer was soon shown the light. The cheesy sauce wrapped up all the flavours and made my burger encounter an out-of-body experience.<br /></div><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2121699359/" title="IMG_3377 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2340/2121699359_1e1ec44eed_o.jpg" alt="IMG_3377" width="534" /></a><br /><br /><div style="text-align: justify;">And that’s the thing. We’re talking burgers here. A meat patty sandwiched between two buns. As a teenager, it was a treat to eat a burger simply because mum and dad never let me near a burger joint. In university, it was a staple as far as fast food was concerned. From McDonald’s to Ramly and everything in between. I soon tired of it. I met my husband, a highly adventurous foodie, and we roamed the streets of KL in search of that elusive sashimi. The burger in its greasy shroud was soon a distant memory. It almost became a dirty word to me, and I’m not talking about those deliciously dirty words that I freely exclaim while driving along the Fed on my way to work.<br /></div><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2122475448/" title="IMG_3367 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2017/2122475448_4cc33080ab_o.jpg" alt="IMG_3367" height="800" width="534" /></a><br /><br /><div style="text-align: justify;">She had a classic cheese burger. It was a thick juicy patty made of ground beef (yes, they freshly grind all their meat), homemade ketchup and their very own mustard mix. I half expected to see cows and chickens roam the hardwood floors, and I suspected that if I looked beyond the carpark of the concrete jungle of Bangsar, I might even catch a glimpse of their vegetable patch. A milkmaid and a shepherd would spell the beginning of my insanity. I digress. Two thick slices of cheddar cheese completed the experience.<br /></div><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2122475742/" title="IMG_3373 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2238/2122475742_d1143ef9b3_o.jpg" alt="IMG_3373" height="800" width="534" /></a><br /><br /><div style="text-align: justify;">I glanced at the tomato ketchup and chilli sauce bottles. ‘They’re all homemade,’ she said. No kidding. In my mind’s eye, I saw vines holding plump shiny tomatoes in that imaginary vegetable patch. The chilli sauce was wonderful, with a heady mix of ground chillies and mustard and other secret ingredients. The accompanying fries were merely a vehicle for me to savour the addictive sauce.<br /></div><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2124361855/" title="IMG_3398 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2133/2124361855_2210bdacfc_o.jpg" alt="IMG_3398" width="534" /></a><br /><br />The man ordered a Down on the Farm burger. I glanced over my shoulder as I thought I heard a Moo. Only for those with a hearty appetite, this muscle flexing thick beef burger, barbeque basted and smokey grilled stacked with thick sliced onion rings was oozing masculinity. A corn cake made with whole corn kernels, crisp on the outside and creamy on the inside, made the man go limp with delight.<br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2124362073/" title="IMG_3404 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2223/2124362073_3dbb910e96_o.jpg" alt="IMG_3404" height="800" width="534" /></a><br /><br /><div style="text-align: justify;">Avocadoes are a constant love interest, so my second experience at The Daily Grind was an affair with a chicken burger covered with creamy avocado sauce and topped with hot salsa. The play between sweet and savoury and spicy ensured that the burger was a winner. Again, I was bowled over by the smoothness of the chicken patty, and I couldn’t get enough of the buttery buns, my carb addiction.<br /></div><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2122552266/" title="IMG_3381 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2080/2122552266_ab031fb1e3_o.jpg" alt="IMG_3381" height="800" width="590" /></a><br /><br /><div style="text-align: justify;">If you pace yourself well, you’ll have enough room for dessert, and one dessert that is worth trying is the peanut butter and roasted banana pie. I’ll let the picture do the talking.<br /></div><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2121699443/" title="IMG_3380 by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2128/2121699443_3774dd89f2_o.jpg" alt="IMG_3380" width="534" /></a><br /><br /><div style="text-align: justify;">I never did quite explain why my sudden interest in burgers at a time when I crave foie gras more than hearty meat patties. (Incidentally, The Daily Grind is currently having a Christmas special consisting of a prawn cocktail, a Foie Gras *gasp* burger and a sherry trifle for just over RM60.) It took an hour long discussion with the husband to figure it out. ‘You’re enjoying it because you’re viewing it as a dining experience’, he looked at me sagely. ‘You’re eating with a fork and knife, cutting small pieces and savouring each mouthful like you’re enjoying a good steak.’ He was right, you know. How else could I explain why I was paying between RM23 and RM36 for a burger? Once dissected, it made sense to pay that amount. I was paying for an experience. Sometimes, revelations such as these can be quantified, and the question is, how much would you pay to see fireworks on your plate?<br /></div><br />The Daily Grind<br />Bangsar Village<br />Kuala Lumpur.<br /><br />Open daily until 12 midnight.<br /><br />Open on Christmas day.Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com23tag:blogger.com,1999:blog-37209246.post-48281578663377187382007-12-22T18:50:00.000+08:002007-12-22T18:54:40.311+08:00The True Meaning of Christmas<div align="justify"><br /></div><a title="snowman2 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2128645386/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="Xmas at Lyrical Lemongrass' home" src="http://farm3.static.flickr.com/2217/2128645386_9b1b7830ca_o.jpg" width="630" /> <p align="justify"></a><br /><br />I panicked momentarily as I assessed my workload and looked at the calendar. 10 days to Christmas. I had forgotten how close Christmas was. And my Christmas tree wasn't even up yet. I rushed out and bought lights to replace the faulty ones from the previous year.<br /><br /><br /></p><a title="xmas at LL's home by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2128665960/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2386/2128665960_32426fa7a7_o.jpg" width="630" /> <p align="justify"></a><br /><br />7 days to Christmas and my tree was finally up. I crossed the task off my list.<br /><br /><br /></p><a title="xmas at LL's home by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2127677057/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2020/2127677057_ee5d16b773_o.jpg" width="630" /> <p align="justify"></a><br /><br />The base of the tree was bare, save for a couple of gifts from friends. Gifts. Panic. I had not bought gifts yet! I let out a curse.<br /><br /><br /></p><a title="xmas at LL's home by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2127692469/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2122/2127692469_118ec4d2bd_o.jpg" width="630" /> <p align="justify"></a><br /><br />Massive last-minute shopping. Traffic jams. Crowds. Bah humbug.<br /><br /><br /></p><a title="IMG_3412 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2127928671/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2420/2127928671_b3d84abeaa_o.jpg" width="630" /> <p align="justify"></a><br /><br />Cookies. Check.<br /><br /><br /></p><a title="xmas at LL's home by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2128436726/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2061/2128436726_535d42daa5_o.jpg" width="630" /> <p align="justify"></a><br /><br />And even now, 3 days before Christmas, there were things that I had not done yet. Calm down. Take a deep breath. Adrenaline pumping.<br /><br /><br /></p><a title="xmas at LL's home by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2127681809/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2346/2127681809_047dddeed2_o.jpg" width="630" /> <p align="justify"></a><br /><br />Stop. Enough, I said. It's time to enjoy Christmas.<br /><br />I let peace wash over me.<br /><br /><br /></p><a title="xmas at LL's home by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2127686309/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="xmas at LL's home" src="http://farm3.static.flickr.com/2377/2127686309_bd6d77d339_o.jpg" width="630" /></a><br /><br /><br /><em><span style="font-family:times new roman;font-size:130%;">And, lo, the angel of the Lord came upon them,<br />and the glory of the Lord shone round about them:<br />and they were sore afraid. And the angel said unto<br />them, Fear not: for, behold, I bring you good<br />tidings of great joy, which shall be to all people.<br />For unto you is born this day in the city of David<br />a Saviour, which is Christ the Lord. And this shall<br />be a sign unto you; Ye shall find the babe wrapped<br />in swaddling clothes, lying in a manger. And suddenly<br />there was with the angel a multitude of the heavenly<br />host praising God, and saying,Glory to God in the<br />highest, and on earth peace, good will toward men.<br /></span></em><br /><br />Have a blessed Christmas everyone, and cherish the true meaning of Christmas.<br /><br /><br /><br /><br /><span style="font-size:78%;">The good people of Abu Dhabi may view the pictures </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/xmas2007/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;">.</span>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com34tag:blogger.com,1999:blog-37209246.post-53013539280129981142007-12-17T00:35:00.000+08:002007-12-17T20:02:21.611+08:00Pick n Brew, Glenmarie<div align="justify"><span style="font-size:180%;">1. Old Friends.<br /></span><br /></div><a title="collage5 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2113849955/"><img style="display: block; text-align: center;" alt="collage5" src="http://farm3.static.flickr.com/2109/2113849955_926d66e80f_o.jpg" width="630" /> </a><p align="justify"><br /><br />When a Makan Club member gets married, we honour her. This is my pictorial tribute to my dear friend, Jo aka <em>Pretty Pui</em>, who married her childhood sweetheart on 15 December 2007.<br /><br /><em><span style="color: rgb(255, 102, 102);">Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres.</span> - 1 Corinthians 13 v 4 - 7</em>.<br /><br /><br /><span style="font-size:180%;">2. And New Friends.<br /></span><br /><a title="IMG_3119 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2105976274/"><img style="margin: 0px 10px 10px 0px; float: left;" alt="IMG_3119" src="http://farm3.static.flickr.com/2126/2105976274_7b684ea21d_o.jpg" width="120" /></a>It was a jungle of sorts. A concrete jungle filled with homogenous looking structures. Gigantic mammoths spewing smoke in their imposing garments. As I sped along the grids of Glenmarie industrial area, I looked left and right, drinking in my surroundings, committing names to memory as that was the only way I would be able to escape this imposing looking place on my way back.<br /><br />I hunted for a welcoming light, but I only saw white fluorescent lights illuminating coffinlike guardhouses at the entrance of each industrial building. After only one wrong turn, warm lights beckoned me from a distance. In the heart of this maze was a diamond in the rough, bearing the name "Pick n Brew". I was late, of course, even though Bukit Jelutong was only 10 minutes away. I barged into the private room with a very loud "Happy Birthday, Teckiee!!".<br /><br />What I like about Pick n Brew is that it exudes warmth. From the cozy sofas to the huge glass panelled walls letting in sunshine during the day, it is the kind of place where I feel comfortable reading my newspapers with my daily cuppa.<br /><br /></p><a title="IMG_3060 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2105197275/"><img style="display: block; text-align: center;" alt="Salmon Gravlax with Parmesan Tuile" src="http://farm3.static.flickr.com/2339/2105197275_c3b0324c6d_o.jpg" height="800" width="533" /> </a><p align="justify"><br /><br />Since <a href="http://jacksonkah.blogspot.com/">Jackson</a> was entertaining us as his special guests that evening, his chef whipped up two special appetisers for us. The Salmon Gravlax with Scallion Cream and Parmesan Tuile was very unique. The scallion cream went wonderfully with the smoked salmon, where it effectively downplayed the saltiness of the cured fish, and the parmesan basket was wonderful - chewy and full of flavour.<br /><br /></p><a title="IMG_3067 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2105197415/"><img style="display: block; text-align: center;" alt="Chicken Consomme" src="http://farm3.static.flickr.com/2009/2105197415_b40342f39f_o.jpg" width="630" /> </a><p align="justify"><br /><br />Equally good was the chicken consomme, a clear broth with a pure, refined flavour that didn't reek of that dirty word, MSG. The sundried tomato and spinach gnocchi had an almost melt in the mouth texture which I reckon would be an acquired taste to those who prefer their dumplings with a little more bite.<br /><br /></p><a title="IMG_3097 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2105198081/"><img style="display: block; text-align: center;" alt="Seafood Galore" src="http://farm3.static.flickr.com/2048/2105198081_f2565a40d8_o.jpg" width="630" /> </a><p align="justify"><br /><br />My main course came from the Christmas menu, aptly named Seafood Galore on Feta Spinach. At RM40, it came with spinach baked mussels, prawn thermidor and grilled fish. The grilled fish lay on a bed of spinach and feta cheese. While some liked the flavour of the cheesy sauce on the grilled fish, I found that it slightly overpowered the delicate flavour of the fish. Then again, I prefer my fish with little dressing. The spinach baked mussels were brilliant; certainly no fishy smell there. And the prawn thermidor was excellent, thanks to its freshness. Definitely a recommended dish.<br /><br /></p><a title="collage2 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2115329534/"><img style="display: block; text-align: center;" alt="collage2" src="http://farm3.static.flickr.com/2062/2115329534_8e7844c949_o.jpg" width="630" /> </a><p align="justify"><br /><br />And what did the others have? Like me, Boolicious also had the Seafood Xmas special, while her honey buns, Splashie Boy, went for Chicken Chimicangas (RM19), a tortilla filled with minced chicken and spices, which he pronounced better than any other Chicken Chimicangas in Malaysia. I had to agree with this non-blogging foodie who definitely knew his chicken chimicangas. WMW had the grilled medallion of beef (RM35) in a special sauce of infused oil and coffee bean mustard. Jason went Asian with his Lamb Tikka served with Pilaf Rice (RM17). I must say that the Lamb Tikka was very good and it's probably something I shall try on my next visit there. Precious Pea's Herb-Crusted Rack of Lamb (RM33) with apple mint yoghurt was enticing too. Birthday girl, Teckiee, had the Grenobloise Salmon Fillet (RM30) which came recommended by Jackson.<br /><br /></p><a title="collage3 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2114552063/"><img style="display: block; text-align: center;" alt="collage3" src="http://farm3.static.flickr.com/2095/2114552063_264f895ed8_o.jpg" width="630" /> </a><p align="justify"><br /><br />Jackson's Angel Hair Marinara (RM22) served with prawns, green mussels and squid in a tomato sauce was infused with the flavour of the seafood, and despite the fact that it was a little on the soft side, I'd vouch for the flavour of this dish.<br /><br /></p><a title="collage4 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2115329876/"><img style="display: block; text-align: center;" alt="collage4" src="http://farm3.static.flickr.com/2254/2115329876_2953bdfba0_o.jpg" width="630" /> </a><p align="justify"><br /><br />A variety of desserts are also available, and believe me, these cakes taste wonderful. The most outstanding of these cakes is the apple crumble cheesecake, inspired by the Apple Crumble team's participation (consisting of Jackson, Teckiee, Precious Pea and WMW) in The Star's recent Drive For Food contest. Incidentally, this was the cake that was presented to Teckiee as we melodiously sang Happy Birthday to her! (Yes, food bloggers can sing.)<br /><br /></p><a title="collage by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2105221769/"><img style="display: block; text-align: center;" alt="collage" src="http://farm3.static.flickr.com/2034/2105221769_2618a68e52_o.jpg" width="630" /> </a><p align="justify"><br /><br />As a treat, we all got to create our own latte art. (Yes, food bloggers can draw.) Now that's money well spent, if you ask me!<br /><br /></p><a title="collage5 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2114715765/"><img style="display: block; text-align: center;" alt="collage5" src="http://farm3.static.flickr.com/2193/2114715765_b549cef33e_o.jpg" width="630" /> </a><p align="justify"><br /><br />Pick n Brew also has a great breakfast menu. All downed with a large cup of coffee.<br /><br /></p><a title="banana walnut muffin by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2113827083/"><img style="display: block; text-align: center;" alt="banana walnut muffin" src="http://farm3.static.flickr.com/2291/2113827083_ef5b15b392_o.jpg" height="800" width="534" /> </a><p align="justify"><br /><br />My American set (RM18) also came with a muffin. Yummy! Breakfast sets are priced from RM9 for a pancake to RM20 for a breakfast steak.<br /><br /><u>Pick n Brew</u>,<br />Wisma CNI, No.2, Jalan U1/17,<br />Section U1, Hicom-Glenmarie Industrial Park,<br />40000 Shah Alam.<br /><br />Tel: 03-5569 1216<br /><br />I swiped the operating hours from Precious Pea's blog. (You can also read what she has to say <a href="http://preciouspea.blogspot.com/2007/12/pick-n-brew-glenmarie-shah-alam.html">HERE</a>. For the birthday girl's account, click <a href="http://eatfirstthinklater.blogspot.com/2007/12/pick-n-brew.html">HERE</a>):<br /><br />Operating hours :<br />Monday - Friday : 8am - 8pm<br />Sunday : 8am - 3pm<br />Closed on Saturday and public holidays<br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2115494060/" title="CNImap by awhiffoflemongrass, on Flickr"><img src="http://farm3.static.flickr.com/2035/2115494060_cdda01cb21.jpg" alt="CNImap" height="278" width="500" /></a><br /><br />The good people of Abu Dhabi may view the pictures <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/picknbrew/">HERE</a>.<br /><br /></p>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com40tag:blogger.com,1999:blog-37209246.post-22413469659632670852007-12-13T13:20:00.000+08:002007-12-13T13:21:42.096+08:00Party Cupcakes by Audrey<span style="font-style: italic;">(Part 2) - Continuation of <a href="http://awhiffoflemongrass.blogspot.com/2007/12/my-elephant-whiff-of-lemongrass-like-no.html">Pretty Pui's Surprise Party</a></span><br /><br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2105463670/" title="IMG_2954-1 by awhiffoflemongrass, on Flickr"><img style="display: block; text-align: center;" src="http://farm3.static.flickr.com/2403/2105463670_141a9b8487_o.jpg" alt="IMG_2954-1" height="800" width="621" /></a><br /><br /><br /><div style="text-align: justify;">I've always had a fascination for prettily decorated cupcakes. I'm not sure if it's a girly thing because I've seen guys look gleefully at them before. Perhaps it's the anticipation of bite-sized goodness in a gorgeously wrapped package.<br /></div><br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2104684683/" title="IMG_2951 by awhiffoflemongrass, on Flickr"><img style="display: block; text-align: center;" src="http://farm3.static.flickr.com/2200/2104684683_84755707a3_o.jpg" alt="IMG_2951" width="620" /></a><br /><br /><br /><div style="text-align: justify;">I've tried loads of commercially produced cupcakes and felt that it was time for a change. So when I found out about Audrey and her delicious cupcakes, I sent her an email immediately. Her prompt reply accompanied by pictures of her works of art sealed the deal for me.<br /></div><br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2105463512/" title="IMG_2888 by awhiffoflemongrass, on Flickr"><img style="display: block; text-align: center;" src="http://farm3.static.flickr.com/2252/2105463512_b463aae0f1_o.jpg" alt="IMG_2888" width="620" /></a><br /><br /><br /><div style="text-align: justify;">Since we had chosen a pink and white theme for Pretty Pui's party at My Elephant, it was only apt to have cupcakes with the same colour theme. A couple of emails flew back and forth and we finally decided on a garden theme with pink and white flowers and bits of pastel blue to provide some contrast. I didn't want it to be overly sweet, so I chose a dark chocolate cake with vanilla buttercream frosting. (For those who don't care much for the bitter edge, there is a milk chocolate option that goes very well with chocolate frosting for a rich chocolate cupcake experience.)<br /></div><br /><br /><a href="http://www.flickr.com/photos/awhiffoflemongrass/2104684863/" title="IMG_2886 by awhiffoflemongrass, on Flickr"><img style="display: block; text-align: center;" src="http://farm3.static.flickr.com/2360/2104684863_5e68e20573_o.jpg" alt="IMG_2886" width="620" /></a><br /><br /><br /><div style="text-align: justify;">With Christmas around the corner, now would be a great time to try Audrey's cupcakes. Do note that she does this on a part-time basis, so she may not be able to accommodate all orders. You can reach Audrey at <span style="font-weight: bold;">audreychoo@time.net.my</span>.</div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com23tag:blogger.com,1999:blog-37209246.post-22523641735117595112007-12-12T01:02:00.000+08:002007-12-12T16:57:12.248+08:00My Elephant, Section 17, PJ - A Whiff Of Lemongrass Like No Other<div align="justify"><a title="IMG_2896 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2098283412/"><img style="margin: 0px 10px 10px 0px; float: left;" alt="IMG_2896" src="http://farm3.static.flickr.com/2174/2098283412_089af484b4.jpg" height="500" width="334" /></a> "Where's the party?" she asked for the 249th time.<br /><br /><br />"Wait and see lah," I said.<br /><br /><br />"You mean it's a surprise? Your surprises normally backfire, don't they?" she sniggered.<br /><br /><br />Pretty Pui was right. It is not human nature to keep secrets. As Sam and I toiled on the floral arrangements for the party that afternoon (a pre-wedding party of sorts and a bon voyage party to a certain extent), someone out there, in all naivety, was spilling the beans to Pretty Pui. SIGH.<br /><br /><br /><a title="IMG_2378 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2053136812/"><img style="margin: 10px; float: right;" alt="IMG_2378" src="http://farm3.static.flickr.com/2145/2053136812_45dbfb334b_m.jpg" height="160" width="240" /></a> My Elephant, a Thai restaurant in the middle of a residential area in Section 17, was the chosen location. It was perhaps an unlikely place, but I was drawn to the relaxed and unpretentious atmosphere at this simple and cozy restaurant. The term "less is more" is personified here. Sharp lines and stark walls in the wrong hands can easily spell disaster, but in this case, personal touches like candles and multicoloured cushions, a handful of quirky looking elephants, and personable employees tipped the scale, effectively turning it into a place akin to a home. Also, having tried the food here before, I could vouch for the tasty fare. The staff of the restaurant had done a great job in translating my requirements. We provided the floral arrangements and the candles, and they did the rest. From the circular pieces of fragrant banana leaves on the plates to the leaf-wrapped glasses with stems of chrysanthemum attached to each glass, the final result was a contrast of cemented walls and exposed bricks against the muted colours of the flowers and the mellow light from the pillar candles. <a title="IMG_2893 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2097505047/"><img style="margin: 10px; float: right;" alt="IMG_2893" src="http://farm3.static.flickr.com/2165/2097505047_d5e3ca3321.jpg" height="430" /></a><br /><br /><br /><a title="IMG_2890 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2098283140/"><img style="margin: 0px 10px 10px 0px; float: left;" alt="IMG_2890" src="http://farm3.static.flickr.com/2320/2098283140_ae496ddda1_m.jpg" height="240" width="160" /></a> The Nam Prik Kapi came out first to quell the hunger pangs while waiting for the last guests to arrive. I'm not sure if it succeeded in suppressing anything as the first thing I did was to reach for my refreshing pandan (screwpine leaf)cooler. The prawn paste chili dip for the long strips of vegetables was very good and also VERY HOT. And that's the thing about me. I love spicy food, but I cry buckets of tears because of my low tolerance for chili. A case of my roots gone wrong? (Mum, Dad, why why??)<br /><br /><br /></div><a title="IMG_2905 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2098284264/"><img style="display: block; text-align: center;" alt="Deep fried popiah" src="http://farm3.static.flickr.com/2208/2098284264_e860c308a2_o.jpg" width="630" /> </a><p align="justify"><br /><br />The deep fried popiah was stuffed with braised glass noodles, dried shrimp and an assortment of vegetables. This, I like, because of the thin and very crisp skin which meant that it was freshly made. Trust me, I can write volumes about tough soggy fried popiahs that would make War and Peace look like child's play. Ok, maybe not.<br /><br /><br /><a title="IMG_2913 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2097506471/"><img style="margin: 0px 10px 10px; float: right;" alt="Tom Som" src="http://farm3.static.flickr.com/2195/2097506471_135b23fdb2_m.jpg" height="100" /></a> What's Thai food without a soup? The Tom Som seafood soup infused with galangal, lemongrass and lime was a lesson in deception. Who would have thought a clear soup such as that could pack a punch in a tiny bowl. My pandan cooler came to the rescue again. But masochist that I am, no one could stop me from taking a second, and third, refill of the delicious soup.<br /><br /><br /></p><a title="IMG_2929 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2097507713/"><img style="display: block; text-align: center;" alt="Snow Fish" src="http://farm3.static.flickr.com/2192/2097507713_7c82de9db2_o.jpg" width="630" /> </a><p align="justify"><br /><br />One of the house specialties is the Snow fish which is essentially a salt-baked fish served with a green chili sauce. Remove the hardened baked skin and see the very moist flesh revealed beneath. Just be careful not to let any of the salt fall into the fish or you'll have to reach for the pandan cooler (again). Also, instead of turning the fish over to reach the flesh beneath, gently pry away the centre bone to get to the part below. This is to prevent the salt from getting into the fish. There's only so much pandan cooler that one can consume.<br /><br /><br /></p><a title="IMG_2935 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2098286448/"><img style="display: block; text-align: center;" alt="Plah Nung Manow" src="http://farm3.static.flickr.com/2042/2098286448_8f0493a781_o.jpg" width="630" /> </a><p align="justify"><br /><br />We also got to try Plah Nung Manow, steamed fish in lime, garlic and chili padi dressing. I liked the sauce with shredded mango bits which added much needed texture. Very nice. Only a sense of decorum prevented me from sucking on the bones.<br /><br /><br /><a title="IMG_2919 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2097507041/"><img style="margin: 0px 10px 10px 0px; float: right;" alt="Gai Tod" src="http://farm3.static.flickr.com/2346/2097507041_d3b92d6f5a_m.jpg" height="160" width="240" /></a> The Gai Tod was a bit puzzling as I couldn't quite figure out the meat inside. But then again, it was coated in flour so it could have just as easily been fried squid or fried prawns or fried chicken. Anyway, it was chicken. Chicken nuggets, to be specific. Fried with kaffir lime leaf, garlic and crushed peppercorn.<br /><br /><br /><a title="IMG_2926 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2097507463/"><img style="margin: 0px 10px 10px 0px; float: left;" alt="mixed vegetables" src="http://farm3.static.flickr.com/2252/2097507463_aa2f5538f9_m.jpg" height="160" width="240" /></a> The mixed vegetables with lotus roots made up the requisite quota for green stuff.<br /><br /><br /><a title="IMG_2911 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2097506643/"><img style="margin: 10px; float: right;" alt="Yum Woon Sen" src="http://farm3.static.flickr.com/2049/2097506643_ee464704e7_m.jpg" height="240" width="191" /></a> I enjoyed eating the Yum Woon Sen (glass noodles with seafood). The noodles were springy and went wonderfully with the seafood in the slightly tangy sauce. The dish was rich with the flavours from the prawns, lime juice, fish sauce and chopped coriander. This is undoubtedly one of my favourite salads and it feels so healthy...almost like diet food! (Unfortunately, I can't vouch for the nutritional value of this dish, although it certainly passes the taste test.)<br /><br /><br /></p><a title="IMG_2920 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2098285362/"><img style="display: block; text-align: center;" alt="Duck curry" src="http://farm3.static.flickr.com/2354/2098285362_49ac98186e_o.jpg" width="630" /> </a><p align="justify"><br /><br />What I thought was effectively the best dish that night was the Duck Curry. Roast duck is used in this dish which is cooked in a red curry together with slices of avocado and whole rambutans. This was, not surprisingly, a good combination. The tender duck meat provided a contrast to the smooth and creamy texture of the avocado while the rambutans added a natural sweetness to the curry. If you'd like to try this dish, do call in advance to order it (preferably a day's notice) as preparing this dish is a time-consuming affair.<br /><br /><br /></p><a title="collage by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2102008223/"><img style="display: block; text-align: center;" alt="collage" src="http://farm3.static.flickr.com/2331/2102008223_ae1373b3d7_o.jpg" width="630" /> </a><p align="justify"><br /><br />Was the party a success? I'd like to think that it was. Looking at the happy faces and how they talked about it (food and fun) for days on end, I suppose we achieved our objective. The smiles say it all. :-)<br /><br /><br />There is a Part 2. Look out for it. ;-)<br /><br /><br />If you'd like to know what others have been saying about My Elephant, click <a href="http://preciouspea.blogspot.com/2007/11/my-elephant-happy-mansion-sec-17.html">HERE</a> and <a href="http://ugwug.blogspot.com/2007/11/my-elephant-sec-17-petaling-jaya.html">HERE</a> and <a href="http://ling239.blogspot.com/2007/11/my-elephant-thai-restaurant-cafe.html">HERE</a>. Note that prices are very VERY reasonable.<br /><br /><br /><a title="my_elephant03 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2102936753/"><img alt="my_elephant03" src="http://farm3.static.flickr.com/2280/2102936753_440d600a4c.jpg" height="333" width="500" /></a><br /><br /><a title="map_to_my_elephant by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2102945335/"><img alt="map_to_my_elephant" src="http://farm3.static.flickr.com/2147/2102945335_c5e0b4abde_m.jpg" height="240" width="211" /></a><br /><br /><br /><br /><br /><br /><span style="color: rgb(255, 255, 255);">.</span><br /><a title="IMG_2374 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2052351155/"><img style="margin: 0px 10px 10px 0px; float: left;" alt="My Elephant" src="http://farm3.static.flickr.com/2024/2052351155_f91b86f646_m.jpg" height="240" width="158" /></a> </p><span style="font-weight: bold;">My Elephant</span><br />Block C-G4 Happy Mansion<br />Jalan 17/13, Section 17<br />46400 Petaling Jaya<br />Business Hours: Tuesday to Sunday (except Sunday lunch)<br />Lunch: 12.00 p.m. - 2.30 p.m.<br />Dinner: 6.00 p.m. - 10.00 p.m.<br />Tel: Patrick 012 328 5028Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com25tag:blogger.com,1999:blog-37209246.post-16606032539170625942007-12-07T14:26:00.000+08:002007-12-07T15:17:57.620+08:00Ending Friday on a Sweet Note<a href="http://www.flickr.com/photos/awhiffoflemongrass/2089643723/" title="Brandy truffle chocolate cake by Fatboybakes by awhiffoflemongrass, on Flickr"><img style="display: block; text-align: center;" src="http://farm3.static.flickr.com/2110/2089643723_ed49b8ffef_o.jpg" alt="Brandy truffle chocolate cake by Fatboybakes" width="630" /></a><br /><br /><div style="text-align: justify;">I've always been a big fan of Fatboybakes' cooking and baking, and so far, the dude's never failed me. I love this <span style="font-size:180%;">Brandy Truffle Cake</span> which we recently bought to celebrate <a href="http://preciouspea.blogspot.com/">Precious Pea's</a> birthday. It has no flour, so it's suitable for the gluten intolerant. If you like chocolate, this is the cake for you as it contains at least 600 grams of <span style="font-size:130%;">chocolate</span>! You can check his blog <a href="http://fatboybakes.blogspot.com/">HERE</a>.<br /></div><br /><br /><div style="text-align: justify;">I think I still have a slice in my fridge. Now that's a great reason to rush home tonight!<br /></div><br /><br /><div style="text-align: justify;">Have a <span style="font-size:180%;">GREAT</span> weekend, folks! I'm still <span style="font-style: italic;">boing</span>-ing!<br /></div><br /><br /><span style="color: rgb(255, 255, 255);">.</span><br /><br /><span style="font-size:78%;">Please click <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Fatboy/">HERE</a> if you're unable to view pictures.</span>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com23tag:blogger.com,1999:blog-37209246.post-74885249261275407242007-12-05T00:12:00.000+08:002007-12-06T15:54:33.434+08:00House+Co and A Whiff of Kam Raslan<div align="justify"><br /><a title="sambal sotong by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2073494564/"><img alt="sambal sotong" src="http://farm3.static.flickr.com/2096/2073494564_92985d5a37_o.jpg" width="630" /></a><br /><br /><span style="color:#993399;">I'm excited excited EXCITED! I can't stop jumping up and down.<br /><br /><em>Boing, boing, boing.....</em><br /></span><br /><a title="nasi lemak by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2072702597/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="nasi lemak" src="http://farm3.static.flickr.com/2388/2072702597_074e495cf7_o.jpg" width="200" /></a> Ummm. Food review. Yes, I was going to write a food review. One of my favourite foods too, the nasi lemak, in an elevated status. And this is important, because one has to realise that nasi lemak can be enjoyed in any form and anywhere. This meal, which once started off as simple fare of rice, cucumbers, anchovies and spicy sambal has since moved on to grander things. Sambal sotong (squid), sambal kerang (cockles), beef and chicken rendang have all been served with nasi lemak at one time or another. And really, should we only revere the makcik who sells nasi lemak by the roadside, with nary a utensil but her gnarled fingers to pack the various ingredients in a neatly folded triangular package, or should we open our minds and say, hey, I'm going to be objective about this? Even if it's a RM15 plate of nasi lemak?<br /><br /><span style="color:#993399;"><em>Boing, boing, boing....</em> How can I possibly describe this ecstacy?<br /></span><br /><a title="Nasi lemak by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1072700061/"><img alt="Nasi lemak" src="http://farm2.static.flickr.com/1283/1072700061_e00820be2e_o.jpg" width="630" /></a><br /><br />The nasi lemak at House+Co easily took my breath away when I first saw it. The presentation resembled a work of art. Depending on what you choose, the beef, chicken or squid sambal (all absolutely delicous) is creatively placed on a banana flower (jantung pisang?). I loved the long grained rice placed on a piece of banana leaf. Two different sambals were given - one to be eaten with the rice, and the other, presumably as a dip for the cucumber, sliced lengthwise. Portions were undoubtedly rather substantial, possibly to justify the RM15 pricetag. My verdict? Well-worth the money spent.<br /><br /><span style="color:#993399;">I can't contain this excitement! <em>Boing, boing, boing......</em></span><br /><br /><a title="Curry laksa by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1073555176/"><img height="800" alt="Curry laksa" src="http://farm2.static.flickr.com/1181/1073555176_1233913dbb_o.jpg" width="600" /></a><br /><br />Another great dish is the nyonya curry laksa. Okay, there aren't many items on the menu, so one can't turn eating at House+Co into a daily affair. The nyonya curry laksa was served in a huge bowl, complete with my favourite ingredient - juicy cockles! The curry was a little on the thin side, but it merely meant that one could drink up to one's heart's content. Also priced at RM15.<br /><br /><a title="Chicken pita by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1072700727/"><img height="800" alt="Chicken pita" src="http://farm2.static.flickr.com/1122/1072700727_a2454ec340_o.jpg" width="600" /></a><br /><br />Other dishes included the Chicken Pita at RM12.<br /><br /><a title="Syrup by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1073553728/"><img height="800" alt="Syrup" src="http://farm2.static.flickr.com/1225/1073553728_3513038569_o.jpg" width="600" /></a><br /><em><span style="font-size:85%;">Syrup for sweetening the drinks</span></em><br /><br /><u><a href="http://www.houseandco.com.my/cafe.html">House+Co</a></u> (cafe located at the back of the shop)<br />Second Floor<br />Bangsar Shopping Centre<br />Kuala Lumpur.</div><div align="justify"></div><br /><div align="justify">Opening Time:<br />Tuesday—Sunday (closed on Monday)<br />Lunch: 10am—3pm / Tea time: 3pm—6pm<br /><br />(no reservations accepted)<br /><br /><br /><span style="color:#993399;"><em>Boing, boing, boing....</em></span><br /><br />Well, the reason I'm excited is because I've been featured, together with <a href="http://www.kamraslan.com/">KAM RASLAN</a>, in the <em>same</em> article in KLue magazine. KAM RASLAN!! The man who made my toilet sessions a little more bearable, even if I was spending longer hours on the throne. (No Boss, it wasn't period pain.) The man who turned me into a gentler person as I patiently waited for friends to turn up while I was deeply engrossed in his book, <em><a href="http://www.kamraslan.com/about.htm">Confessions of an Old Boy: The Dato' Hamid Adventures</a></em>. The man whom I admired from a distance at literary events. How does one approach such a person? It seemed silly. What would I have said? "Harlow, my name is...errr...Lemongrass. No, not the edible kind. Lyrical. L-Y-R-I-C-A-L. Ah? Stoopid ar? OH," I'd pause, "Anyway, can I have your autograph please? SIR?" And I'd probably walk away hurriedly in embarrassment, wondering why in the world I'd call anybody other than the Pope "Sir". I digress. KAM RASLAN!!<br /><br /><em><span style="color:#993399;">*swoon*</span></em><br /><br /><br /><span style="color:#ffffff;">.</span> </div><div align="justify"></div><br /><span style="font-size:78%;">The good people of Abu Dhabi may view the pictures </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Houseandco/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;">.</span><br /><br /><span style="color:#ffffff;">.</span>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com35tag:blogger.com,1999:blog-37209246.post-53795400972203048762007-12-03T00:02:00.000+08:002007-12-03T17:34:37.287+08:00Hairy Crabs at King Crab, PJ<div align="justify"><br /><a title="Tai lake hairy crab by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079692435/"><img alt="Tai lake hairy crab" src="http://farm3.static.flickr.com/2266/2079692435_a7b543d2f6_o.jpg" width="630" /></a><br /><br /><em>When it rains, it pours</em>, so the saying goes. Days after my last crab feast, I was going to eat crabs again. <em>Cholestrol cholestrol cholestrol</em>, my mind repeated those words. A battle between Jekyll and Hyde ensued, but the other side won easily. My eyes glistened and my heart skipped a beat as I saw the sumptuous hairy crabs laid out before us.<br /><br /><a title="Yang Cheng hairy crab by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079692979/"><img height="800" alt="Yang Cheng hairy crab" src="http://farm3.static.flickr.com/2408/2079692979_04b5ab8041_o.jpg" width="531" /></a><br /><br />We soon found out that not all hairy crabs were created equal. It is important to know the source of the crabs, and we were also amazed to see tags on the claws of the Yang Cheng Lake hairy crabs. (So that they'll know each other by first name? <em>Hi. I'm Hairy. Hi. I'm Sally. Cool, let's hook up.</em> And that's how Hairy met Sally.) The tags are to ensure authenticity, and they also include an SMS number (China only, I think!) for verification purposes. Technology certainly reaches the deepest jungles...errr...lakes.<br /><br /><a title="hairy crab roe by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079692723/"><img alt="hairy crab roe" src="http://farm3.static.flickr.com/2383/2079692723_1263792292_o.jpg" width="630" /></a><br /><br />As hard as I tried to differentiate the hairy crabs from the Tai Lake vs Yang Cheng Lake, I couldn't find much obvious difference between the two. Bald Eagle, on the other hand, noticed that the Yang Cheng Lake crustaceans had creamier roe while the flesh was also sweeter. Talking about the roe, I was amazed at how creamy the roe was. They say the hairy crab roe is like <em>caviar from the east</em>. Priced at RM78++ and RM88++ for TL and YCL hairy crabs respectively, it looks like caviar all over the world (regardless of the origination) has to be EXPENSIVE! What price happiness, eh?<br /><br /><a title="Yang Cheng hairy crab by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079692911/"><img alt="Yang Cheng hairy crab" src="http://farm3.static.flickr.com/2054/2079692911_68b5e9feaf_o.jpg" width="630" /></a><br /><br />To ensure that the roe is creamy, one must not overcook the crab. The simplest (and tastiest) preparation is to steam the crab for between 10 to 20 minutes (depending on the capability of the steamer). During this process, the crab turns a lovely golden orange.<br /><br />And the taste? Every little mouthful of the velvety roe was a feeling of ecstacy (can one get high on roe??). There was also some white creamy substance that was extremely delicious. You guessed it. It was sperm.<br /><br />Hmmmmmmmmmmm.<br /><br />Gives a new meaning to the word blowjob (hairy blowjob?).<br /><br /><a title="Shaoxing wine with sour plum by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2080478754/"><img alt="Shaoxing wine with sour plum" src="http://farm3.static.flickr.com/2313/2080478754_99ed4ba64e_o.jpg" width="308" /></a> <a title="Shaoxingwine with sour plum by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2080478672/"><img alt="Shaoxingwine with sour plum" src="http://farm3.static.flickr.com/2222/2080478672_33c2292668_o.jpg" width="308" /></a><br /><br />We were advised to dip the flesh of the crabs in ginger and vinegar sauce. This is to counteract the cooling effect from consuming the hairy crabs. Interesting, this "cooling" thing. We were also given ginger tea and a shaoxing wine/sour plum concoction that tasted strange. Imagine alcohol with a lot of salt added to it. Well, I suppose it was a worthy antidote (translated: sacrifice) to warm up my body.<br /><br /><a title="Australian lobster by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079693369/"><img alt="Australian lobster" src="http://farm3.static.flickr.com/2285/2079693369_199937185f_o.jpg" width="630" /></a><br /><br />I thought I couldn't go on anymore. Trust me, it can be quite tiring to eat these little buggers. BUT when the 1.5kg Australian Lobster came in, my jaw dropped. The flesh was raw, and I knew I was going to eat it sashimi-style with wasabi. I've always loved lobster sashimi. Too bad it's so expensive (RM298/kg), or I'd be eating it more regularly!<br /><br /><a title="vegetable soup by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2080479202/"><img alt="vegetable soup" src="http://farm3.static.flickr.com/2288/2080479202_a062f41dea_o.jpg" width="630" /></a><br /><br />Those who didn't eat it raw chose to dip it into the boiling broth containing vegetables, mushrooms and tofu. Very healthy and tasty stuff. So was the dish of the vegetables on the side. Healthy.<br /><br /><a title="steamed flower crab in egg white by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2080479302/"><img alt="steamed flower crab in egg white" src="http://farm3.static.flickr.com/2067/2080479302_e6dd0b5f2c_o.jpg" width="630" /></a><br /><br />The flower crabs, although a little bit of an anticlimax after having eaten the hairy crabs, were absolutely delicious. The flesh was firm and sweet and it was easy to tell that these were really fresh.<br /><br /><a title="Salted egg yolk squid by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079693669/"><img alt="Salted egg yolk squid" src="http://farm3.static.flickr.com/2349/2079693669_34acaf283c_o.jpg" width="630" /></a><br /><br />The salted egg yolk squid were a lot tastier this time as compared to my first experience. This time, the saltiness wasn't overwhelming and it was nice and crunchy. Perfect with beer!<br /><br /><a title="Noodles with lobster by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079693897/"><img alt="Noodles with lobster" src="http://farm3.static.flickr.com/2397/2079693897_7b4185d265_o.jpg" width="630" /></a><br /><br />What really got me excited was the noodles which were braised with the lobster head (smashed to bits, of course). The flavour was delicate, typical of all lobster meals. At RM25 for this dish, I thought it was good value.<br /><br /><a title="tiramisu cake from Le Meridien by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2079694095/"><img alt="tiramisu cake from Le Meridien" src="http://farm3.static.flickr.com/2416/2079694095_a76c23774b_o.jpg" width="630" /></a><br /><br />Dessert was Le Meridien's tiramisu cake. Light and fluffy. Good if you've just had a filling meal and you don't want any heavy dessert!<br /><br />Also check out <a href="http://masak-masak.blogspot.com/2007/12/hairy-crabs-king-crab-petaling-jaya.html">Boolicious'</a> , <a href="http://lotsofcravings.blogspot.com/2007/12/restaurant-king-crab-part-1-taman-mewah.html">Joe's</a> and <a href="http://preciouspea.blogspot.com/2007/12/night-when-shanghainese-meets-ozzie.html">Precious Pea's</a> thoughts.<br /><br /><u>King Crab</u><br />No. 103 - 107, Jalan SS25/2,<br />Taman Mewah Jaya,<br />Petaling Jaya.<br /><br />Tel: 03-7808 2388<br /><br />Note: Autumn (Oct & Nov) is the best time to savour hairy crabs. King Crab is currently having a promo (buy 5 free 1) on its hairy crabs. </div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com29tag:blogger.com,1999:blog-37209246.post-42872733997429769842007-11-29T20:56:00.000+08:002007-11-29T20:53:52.070+08:00Pik Wah Restaurant, KL<div align="justify"><br />Nope. I don't think I'm quite ready to say goodbye to you.<br /><br /><br />14 years is a long time to know someone. Remember when you were my flatmate and you rushed to the kitchen when you heard my piercing scream? It was my first time cleaning a fish and I didn't know how slimy it would be, and you took over my chore because I was whimpering.<br /><br /><br />When I got married, you were not just a bridesmaid to me, but also my friend and my confidante. When I was running late for my wedding, I couldn't answer the impatient phonecalls from my parents (didn't they know that the wedding couldn't take place without the bride?), so you took the mobilephone firmly from my hand because you could see that I was getting hysterical, and calmly answered all subsequent phonecalls.<br /><br /><br />We'd laugh and gossip and chat everyday over a breakfast of nasi lemak or steamed bread. "Kak, Nescafe ais dua!", we'd take turns ordering our daily staple. It will feel strange to order just one Nescafe ais.<br /><br /><br /><a title="Pattaya style Garoupa by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2072919149/"><img alt="Pattaya style Garoupa" src="http://farm3.static.flickr.com/2241/2072919149_bc4189bb1b_o.jpg" width="630" /></a><br /><br />At your farewell luncheon at Pik Wah Restaurant, we ate quietly, whispering and conspiring, knowing what would be ordered and how it would end because all farewell luncheons were approximately the same. The Pattaya style fish would definitely be on the menu because it was a house specialty.<br /><br /><br /><a title="Suckling Pig by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2073710972/"><img alt="Suckling Pig" src="http://farm3.static.flickr.com/2325/2073710972_a93ca2e064_o.jpg" width="630" /></a><br /><br />I fretted because the suckling pig was not on the menu. It was served at Smokin' SOB's farewell, and I remember its crisp skin and delicious thin slices of meat.<br /><br /><br /><a title="Braised pork trotters by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2073710810/"><img alt="Braised pork trotters" src="http://farm3.static.flickr.com/2257/2073710810_3919be2c5e_o.jpg" width="630" /></a><br /><br />But you had something else that was very good too. The braised pork trotters were delicious, although I know you don't care much for the layer of fat. The sauce, mopped up by the sweet buns, was a delight to eat.<br /><br /><br /><a title="Pretty Pui by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2073710896/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="240" alt="Pretty Pui" src="http://farm3.static.flickr.com/2140/2073710896_d1475045ef_m.jpg" width="240" /></a> China is but a phonecall away. I think I won't say goodbye to you.<br /><br />After all, 14 years is a long time to know someone, isn't it?<br /><br /><strong>Please name your first child after me.<br /></strong><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><u>Restoran Pik Wah</u><br />MABA House, Basement Level Stadium Block<br />6, Jalan Hang Jebat, 50150 KL.<br /><br />Tel: 03-2072 3668, 2078 3668 </div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com22tag:blogger.com,1999:blog-37209246.post-48116434322607809952007-11-25T19:16:00.000+08:002007-11-25T20:05:02.268+08:00When Bloggers Get Together To Decorate Cupcakes<div align="justify"><br /><strong><u>Or How To Tell That It's Her First Time</u></strong><br /><br /><br /><a title="IMG_2578 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2062311154/"><img height="800" alt="cupcakes" src="http://farm3.static.flickr.com/2264/2062311154_1f97332965_o.jpg" width="534" /></a><br /><br /><br />When the recipe says, "Cream butter till smooth, then add icing sugar", she thinks it's okay to do the reverse.<br /><br /><br /><a title="IMG_2572 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2061523403/"><img height="800" alt="cupcakes" src="http://farm3.static.flickr.com/2321/2061523403_cd4e6b2c62_o.jpg" width="534" /></a><br /><br /><br />She curses under her breath when the icing comes out from <em><strong>the other end</strong></em> of the bag.<br /><br /><br /><a title="IMG_2574 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2062311014/"><img height="800" alt="cupcakes" src="http://farm3.static.flickr.com/2377/2062311014_564f574c07_o.jpg" width="534" /></a><br /><br /><br />I firmly resolve <strong><em>never to laugh</em></strong> at <a href="http://fatboyrecipes.blogspot.com/2007/11/dont-laugh-but-this-is-why-i-dont-do.html">Fatboybakes</a> again. </div><br /><br /><br /><span style="font-size:78%;">The good people of Abu Dhabi may view pics </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Cupcakes/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;">. </span><br /><br /><br /><span style="color:#ffffff;">.</span>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com29tag:blogger.com,1999:blog-37209246.post-27569064888719498172007-11-23T00:08:00.000+08:002007-11-25T20:15:59.858+08:00Robson Heights Seafood Restaurant<div align="justify"><br /><strong><span style="font-size:180%;">1.</span><br /></strong><br />The mechanism was already in place. Change. Inevitable change. It had become clear to me that I was moving into a different phase of my life.<br /><br /><br /><span style="font-size:180%;"><strong>2.</strong></span><br /><br />She leaves in a week. I tease her that she will miss us, but I know that it is only to mask my impending feeling of loneliness. We used to joke that we were like nomads - moving from friend to friend; never quite settled down. I suppose we'll all survive in our new environments. Even if it's 3,000km away. Despite that, I'll probably be able to hear her cackle.<br /><br /><br /><strong><span style="font-size:180%;">3.<br /></span></strong><br />Tonight, the first of many "makan" sessions marks her farewell. Robson Heights Seafood Restaurant in Taman Seputeh is one of our favourite seafood restaurants even if it lacks the seaside atmosphere or the smell of the ocean. Its close proximity to the city spells convenience and brings with it a waft of fumes.<br /><br /><a title="salted egg yolk crabs by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2054487241/"><img alt="salted egg yolk crabs" src="http://farm3.static.flickr.com/2324/2054487241_3a2d803d3d_o.jpg" width="630" /></a><br /><br />The Makan Club's closeness hinges on many things, one of which is crabs. We ordered two types of preparations. The salted egg yolk crabs (RM59) were prepared in a thick sauce that clung to the shells, the saltiness mitigated slightly by a sweetness of taste that was probably due to the addition of sugar.<br /><br /><a title="crabs in steamed egg white and superior soup by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2054487821/"><img alt="crabs in3 steamed egg white and superior soup" src="http://farm3.static.flickr.com/2153/2054487821_bf0afe6af8_o.jpg" width="630" /></a><br /><br />We loved the crabs steamed with egg white and chinese wine (RM63). The crabs were really fresh and sizeable, while the flesh was naturally sweet. The steamed egg white was plain on its own, but was immediately transformed when eaten with a little wine that had simmered with the crabs. The flavour of the dish was further enhanced by the large amount of shredded ginger thrown into it.<br /><br /><a title="salt baked prawns by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2054487631/"><img height="800" alt="salt baked prawns" src="http://farm3.static.flickr.com/2325/2054487631_beb3e7955b_o.jpg" width="534" /></a><br /><br />The salt-baked (fried?) prawns (RM30) were tasty but I thought it could be a little more crispy. Despite its freshness, the dish didn't excite me.<br /><br /><a title="black-pepper udon by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2055271796/"><img height="800" alt="black-pepper udon" src="http://farm3.static.flickr.com/2035/2055271796_2fbcc58196_o.jpg" width="534" /></a><br /><br />One of the house specialities is the fried black pepper udon (RM20). The thick, wheat noodles dish was fried with lots of black pepper and tasted a little sweetish. Despite the peppery taste that irritated my sore throat, I nevertheless thought this dish was exceptional in spite of its simplicity.<br /><br /><a title="mixed vegetables by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2054486887/"><img alt="mixed vegetables" src="http://farm3.static.flickr.com/2026/2054486887_c7602092f1_o.jpg" width="630" /></a><br /><br />The mixed vegetables (RM15) were also very good. I loved the sweetness of the water chestnuts that contrasted well with the other flavours. Also, the contrast of the textures made the dish very enjoyable.<br /><br />Pretty Pui - thank you for a lovely meal!!<br /><br /><u>Robson Heights Seafood Restaurant<br /></u>10B, Jalan Permai,<br />Off Jalan Syed Putra, 50460 KL.<br /><br />Tel: 03-2274 6216<br /><br /><br /><span style="font-size:78%;">The good people of AD may view pics </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Robson%20Heights/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;">.</span><br /><br /><br /></div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com21tag:blogger.com,1999:blog-37209246.post-8767311850811069062007-11-18T23:12:00.000+08:002007-11-18T23:50:25.161+08:00Kampachi @ Pavilion KL<div align="justify"><br /><a title="sushi & sashimi bento by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1820085668/"><img alt="sushi & sashimi bento" src="http://farm3.static.flickr.com/2332/1820085668_46592bb39c_o.jpg" width="620" /></a><br /><br />It was one of those spontaneous moments when JFKA wannabe, Nipples, asked me to join him for dinner at the latest mall in town and I said yes. I wanted to eat at Kampachi, and he didn't mind eating at Kampachi again, so it was an easy decision to make. After all, I never say no to Japanese food.<br /><br /><a title="Seasoned baby octopus by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1819239371/"><img alt="Seasoned baby octopus" src="http://farm3.static.flickr.com/2284/1819239371_b88add721d_o.jpg" width="620" /></a><br /><br />Getting a table wasn't very difficult on a weekday night, but we chose to sit at the sushi bar instead, hoping to catch a glimpse of some of the action behind the counter. We were not disappointed. 2 little plates of seasoned baby octopus were placed in front of us. I loved the sweet and savoury dish which went down in an instant.<br /><br /><a title="cold soba with dried nori by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1820083158/"><img height="420" alt="cold soba with dried nori" src="http://farm3.static.flickr.com/2357/1820083158_83b73a402f.jpg" /></a> <a title="tsuyu with condiments - raw quail's egg and chopped spring onions by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1819241495/"><img height="420" alt="tsuyu with condiments - raw quail's egg and chopped spring onions" src="http://farm3.static.flickr.com/2391/1819241495_4764c3dc6d.jpg" /></a><br /><br />Since Nipples didn't get a chance to eat soba on his first visit to Kampachi, this was his obvious choice. His cold soba served with crisp nori came with a tsuyu broth with raw quail's egg and chopped spring onions.<br /><br /><a title="grilled fish by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1819240959/"><img alt="grilled fish" src="http://farm3.static.flickr.com/2377/1819240959_94d458a464_o.jpg" width="308" /></a> <a title="tempura by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1819239871/"><img alt="tempura" src="http://farm3.static.flickr.com/2005/1819239871_6dedb5a14b_o.jpg" width="308" /></a><br /><br />His set also came with tempura and grilled fish. If I'm not mistaken, it cost a little over RM30. He seemed quite pleased with his meal.<br /><br /><a title="sashimi by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1820084530/"><img alt="sashimi" src="http://farm3.static.flickr.com/2325/1820084530_8af386c8cd_o.jpg" width="620" /></a><br /><br />I took the sushi and sashimi bento (RM40). What I like about the sashimi is that they were generous portions - thick cut and very fresh.<br /><br /><a title="unagi by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1820083824/"><img alt="unagi" src="http://farm3.static.flickr.com/2293/1820083824_6fef073e15_o.jpg" width="620" /></a><br /><br />It also came with grilled unagi (eel). Aaaah. Despite the unadventurous orders, this was comfort food for us. The food's good. The prices are reasonable. The ingredients are fresh. Definitely worth a second visit.<br /><br /><a title="sushi by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1819243993/"><img alt="sushi" src="http://farm3.static.flickr.com/2080/1819243993_58d8524b4d_o.jpg" width="620" /></a><br /><br />Also see <a href="http://lotsofcravings.blogspot.com/2007/10/kampachi-pavilion-kuala-lumpur.html">Lots Of Cravings</a> and <a href="http://masak-masak.blogspot.com/2007/10/japanese-food-kampachi-pavilion-kuala.html">Masak-masak</a> for reviews of other good stuff.<br /><br /><u>Kampachi @ Pavilion</u><br />Level 6, Pavilion, KL.<br /><br />Tel: 03-2148 9608<br /></div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com29tag:blogger.com,1999:blog-37209246.post-68466784994207998462007-11-16T14:21:00.000+08:002007-11-16T14:57:49.216+08:00The MIGF dinner that almost was - feat. Gobo Upstairs, Traders Hotel KL<div align="justify"><br /><a title="IMG_2192 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2027585343/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="500" alt="IMG_2192" src="http://farm3.static.flickr.com/2064/2027585343_64be7a2984.jpg" width="411" /></a> The month long Malaysian International Gourmet Festival (MIGF) is back. It features a number of really great restaurants, but the prices can be rather expensive (a relative term) even though one would get pretty good value for the prices paid.<br /><br />On Henry's persuasion, I enthusiastically rounded up a group of foodies to visit Gobo Upstairs, a restaurant in the relatively new Traders Hotel. Unfortunately, as the day arrived, my body was suddenly attacked by the dreaded flu, but being the responsible coordinator that I was, I persevered for the greater good. Ahem.<br /><br />The thing about the flu is that one loses practically all of one's tastebuds, except maybe the ability to taste salt. Anyhow, I decided that instead of wasting RM160++ on the MIGF menu, I should consume something hearty instead. Like soup.<br /><br /><a title="collage1 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2036066963/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="collage1" src="http://farm3.static.flickr.com/2142/2036066963_7d84ea2bc7_o.jpg" width="620" /></a><br /><br />And that's exactly what I had. A robust lobster bisque bursting with flavour (which I could taste!!). The others, except for Henry, took my lead and decided to order from the ala carte menu which was surprisingly priced very decently. I mean, can anyone think of any other fancy restaurant that serves baby beef short ribs at just RM38? And according to those who tried it, the meat was literally falling off the bone. The lamb shank, at RM38, was apparently an equally good option. I could literally see Fatboybakes' face glow with happiness in the very dimly lit, chic restaurant. Nipples Joe had a very strange looking pumpkin risotto which he guarded with his life, so I didn't get a chance to taste it. Oh, they treated me like the plague just because of a little itty bitty flu, so I wasn't allowed to share any of their food. Except for Precious Pea, that sweet darling. She was kind enough to share a creme brulee with me.<br /><br /><a title="IMG_2237 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2027592127/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="240" alt="creme brulee" src="http://farm3.static.flickr.com/2197/2027592127_8a52b049f1_m.jpg" /></a> The creme brulee came in four different flavours. My favourite (and Precious Pea's least favourite, my gain) was the ginger flavoured brulee. The other four sections consisted of coffee, chocolate and hazelnut. My main course of grilled cod was overly salted, but other than that, I found the flesh to be very moist and tasty.<br /><br /><a title="collage by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2036066729/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="collage" src="http://farm3.static.flickr.com/2073/2036066729_415820e246_o.jpg" width="620" /></a><br /><br />Henry's choice of the MIGF menu came with a tomato appetiser, Black Ink “Spinosi” Tagliatelle with Octopus Merlot Ragout and Green Asparagus for the starter, Chargrilled Australian Beef Tenderloin with Garlic Confit, Lentil’s Fava Beans and Fresh Mushroom Ragout for the Mains, and Chocolate, chocolate and chocolate for desserts.<br /><br />Overall, I like the ambience at Gobo, and I'd certainly revisit the place for a few reasons:<br /><br />1. Service is excellent. From the moment I entered, I was greeted by name, and they made the effort to explain all the items on the MIGF menu as well as the ala carte menu. They were also able to make recommendations on house specialties.<br /><br />2. The restaurant is lovely, if you like the modern look with subdued lighting. It doesn't feel cramped, although it isn't a very large restaurant with a seating capacity of approximately 60 people. <a title="IMG_2225 by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/2028397098/"><img style="FLOAT: left; MARGIN: 0px 10px 10px" height="240" alt="Gobo" src="http://farm3.static.flickr.com/2040/2028397098_978ecc5ab7_m.jpg" width="160" /></a><br /><br />3. Good value for money. One can get a good meal for about RM100 per pax. Am not sure about the wine selection, though, so maybe someone can enlighten me on that?<br /><br />4. Parking's a breeze. The hotel shares the parking area with the Kuala Lumpur Convention Centre, so there is ample parking.<br /><br /><u>GOBO UPSTAIRS LOUNGE AND GRILL </u><br />Traders Hotel<br />Kuala Lumpur City Centre<br />50088 Kuala Lumpur<br />Reservations: +603–2332 9888<br /><a href="http://www.tradershotels.com/">http://www.tradershotels.com/</a></div><div align="justify"></div><br /><div align="justify">Also see Fatboybakes' <a href="http://fatboyrecipes.blogspot.com/2007/11/gobo-upstairs-traders-hotel.html">take on Gobo</a>. </div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com19tag:blogger.com,1999:blog-37209246.post-69938416690607707112007-11-13T13:51:00.000+08:002007-11-14T01:25:07.291+08:00Hon Kee Porridge (Off Petaling Street)<p align="justify"><a title="Porridge with raw fish by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1807010193/"><img style="DISPLAY: block; TEXT-ALIGN: center" height="800" alt="Porridge with raw fish" src="http://farm3.static.flickr.com/2398/1807010193_062c753ca1_o.jpg" width="612" /></a><br /><br />One of my favourite meals is a bowl of rice porridge. I love how the steam mists my glasses as I inhale the scent of sesame oil that is drizzled onto the porridge. I love the smooth texture, and enjoy the sensation of the almost liquid substance gliding down my throat. The strips of raw sliced ginger and chopped chinese parsley all heighten the overall sensation of consuming this deceivingly simple dish.<br /><br /><a title="fried intestines by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1807010109/"><img style="DISPLAY: block; TEXT-ALIGN: center" height="800" alt="fried intestines" src="http://farm3.static.flickr.com/2240/1807010109_7dd8812c6d_o.jpg" width="619" /></a><br /><br />Fried intestines (RM3) are a lovely addition too. The crunchy pieces, a little sweet, get slightly softened when thrown into a hot bowl of porridge and add a new dimension of textures.<br /><br /><a title="Fried Yau Char Koay by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1807010029/"><img style="DISPLAY: block; TEXT-ALIGN: center" height="800" alt="Fried Yau Char Kwai" src="http://farm3.static.flickr.com/2250/1807010029_c8bb12ce83_o.jpg" width="534" /></a><br /><br />Throw in some fried yau char kwai (chinese crullers)(RM1 for a big plate) into the bowl of porridge. These amazingly simple and aromatic dough puffs are such a pleasure to eat.<br /><br /><a title="Raw fish - river carp (wan yue) by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1807857992/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="Raw fish - river carp (wan yue)" src="http://farm3.static.flickr.com/2280/1807857992_44d5772f4e_o.jpg" width="620" /></a><br /><br />I love fish, and this place serves raw wan yue (river carp)(RM4.50) which is stirred into the bowl of porridge. The heat cooks the fish almost instantaneously.<br /><br /><a title="Porridge with Pork meatballs by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1807363545/"><img style="DISPLAY: block; TEXT-ALIGN: center" height="800" alt="Porridge with Pork meatballs" src="http://farm3.static.flickr.com/2055/1807363545_a871860957_o.jpg" width="534" /></a><br /><br />Also available is Pretty Pui's favourite - Porridge with meatballs (RM4).<br /><br /><a title="Hon Kee Porridge by awhiffoflemongrass, on Flickr" href="http://www.flickr.com/photos/awhiffoflemongrass/1807858398/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="500" alt="Hon Kee Porridge" src="http://farm3.static.flickr.com/2075/1807858398_f1ce875242.jpg" width="334" /></a> Blink, and you may just miss this stall. Memorise this sign. Located at Jalan Hang Lekir (Petaling Street), it is near the famous Koon Kee wantan mee stall and opposite a Hong Leong Bank branch. Operating hours from 4.30am to 2.30pm.<br /><br />Also check out:<br /><br /><a href="http://masak-masak.blogspot.com/2006/06/hon-kee-porridge-jalan-hang-lekir-kl.html">Masak-masak</a><br /><a href="http://kampungboycitygal.blogspot.com/2007/02/hon-kee-porridge-petaling-street.html">Kampungboycitygal</a><br /><a href="http://eatinout.blogspot.com/2006/12/hon-kee-porridge-petaling-street.html">eatinout</a><br /><a href="http://epicurious.wordpress.com/2007/07/22/hon-kee-porridge/">she, the epicuriousgirl</a><br /><a href="http://klmakan.blogspot.com/2007/01/chinese-rice-porridge-chinatown-kl.html">backStreetGluttons</a></p><p align="justify"> </p><p align="justify"><span style="font-size:78%;">Click </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Hon%20Kee%20porridge/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;"> if you are unable to view pictures on Flickr.</span></p>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com25tag:blogger.com,1999:blog-37209246.post-5919297080123760132007-11-11T19:50:00.000+08:002007-11-12T16:03:30.071+08:007 Years of Surprises...And To Many More, Darling<div align="justify"><br /><span style="font-size:180%;">1.</span><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935301544/"><img style="FLOAT: right; MARGIN: 0px 10px 10px" height="240" alt="molten chocolate cake" src="http://farm3.static.flickr.com/2014/1935301544_8009392685_m.jpg" width="199" /></a> My life has always been about 3 guesses. For 18 years of our lives (7 spent married), we'd been playing the guessing game.<br /><br />"What's for dinner tonight, dear?"<br />"I'll give you 3 guesses."<br /><br />"What movie are we watching?"<br />"3 guesses before the next ad comes on!"<br /><br />"What car are you buying?"<br />"Guess lah."<br /><br />Well, you get the idea. However, sometimes, the guessing game backfires.<br /><br />"Where are we going tonight?"<br /><br />"Guess." He keeps me in the dark.<br /><br />I make my guess, and dress in a nice smart casual outfit and meet him after work. That's when I spy loads of elegant looking people dressed to the nines in Choo and Blahnik, dripping with jewels.<br /><br />"Fock man. You could have told me!! The fockin' Queen is here, and I'm dressed in......focking' office clothes??!!?!"<br /><br />He eased up on me for a couple of months, but resumed his impish ways soon after. A leopard never loses its spots.<br /><br /><br /><span style="font-size:180%;">2. </span><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935297660/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="240" alt="Bald Eagle" src="http://farm3.static.flickr.com/2196/1935297660_775d15a4d7_m.jpg" width="160" /></a> It was our wedding anniversary and we were going out for a romantic dinner. The usual charade ensued.<br /><br />"Where are we going?"<br /><br />"It's a surprise. I'll give you 3 guesses."<br /><br />"Give me a hint, at least."<br /><br />"Fine. I'll give you 2 hints. It's connected to The Gardens (Mid Valley), and it's Japanese," he offered graciously.<br /><br />That seemed simple enough. "Yuzu," I proclaimed. "We're definitely going to Yuzu."<br /><br />"Wear something nice," he winked, neither affirming nor denying.<br /><br /><br /><span style="font-size:180%;">3.</span><br /><br />Since he was buying, I offered to drive (after all, marriage is a 50-50 deal, isn't it?).<br /><br />I was soon driving past Mid Valley straight on to the roads leading to the American Embassy. As we drove into the carpark at MiCasa, I still couldn't figure out his clues. (I really should have paid more attention to <a href="http://fatboyrecipes.blogspot.com/2007/11/cream-cheese-spirals-and-cilantro.html">Fatboybakes' blog entry on Cilantro</a> last week instead of merely gawking at the <strong>stupendous</strong> amount of foie gras he had consumed.)<br /><br />"Ok. Explain yourself," I demanded. "What has Cilantro got to do with The Gardens or Japanese?"<br /><br />"Cilantro will be opening a branch in The Gardens," he paused for dramatic effect, "and Cilantro is a French-Japanese fusion restaurant!" Did I imagine the "ta-da!" at the end?<br /><br /><em>Bald Eagle = 1, Lyrical Lemongrass = 0.</em><br /><br /><br /><span style="font-size:180%;">4.</span><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1934463219/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="500" alt="freshly baked bread" src="http://farm3.static.flickr.com/2344/1934463219_e47c6d43f8.jpg" width="334" /></a> <a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935295932/"><img style="FLOAT: right; MARGIN: 0px 10px 10px" height="240" alt="truffle butter" src="http://farm3.static.flickr.com/2165/1935295932_30beafd127_m.jpg" width="160" /></a> As we sat down in the plush semi-circular seat, we were told that the bread would take another 15 minutes. "Freshly baked bread!" I exclaimed. And what a magnificent treat it was to eat the bread spread with the most delicious truffle butter! We loved it so much that we actually finished up all the bread on the table, only to be asked politely if we wanted any more. I blushed and mumbled that the truffle butter was glorious, and the kindly looking lady nodded knowingly, probably used to the same reaction from all her guests.<br /><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1934462039/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="100" alt="IMG_2067" src="http://farm3.static.flickr.com/2278/1934462039_e52aaf4fd4_t.jpg" width="94" /></a> A tiny bit of chicken sausage served with a gelatinous topping came with the chef's compliments. I never thought chicken sausage could taste so good.<br /><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935298866/"><img style="FLOAT: right; MARGIN: 0px 10px 10px" height="500" alt="unagi and foie gras" src="http://farm3.static.flickr.com/2379/1935298866_bda3769eaa.jpg" width="334" /></a> My starter was a Pan-fried Unagi with Foie Gras (RM68). The grilled eel was layered with foie gras, then coated with flour and fried. Cut horizontally across the layers, pop it into your mouth and feel the sweet richness melt in your mouth. Along with cream coloured ponies and crisp apple strudels, this must definitely be one of my favourite things.<br /><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1934465405/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="500" alt="truffle souffle" src="http://farm3.static.flickr.com/2323/1934465405_27cd1a9c76.jpg" width="396" /></a> The appetisers list was extensive, and it was a tough choice. How does one choose from 6 hot and 6 cold appetisers, all carrying names with at least 5 words in each? He, being the more decisive person in our relationship, took only 2 minutes as compared to my 10 to decide on the the first dish. His Baked Truffle Souffle with Parmigiano Reggiano (RM48) came with a creamy truffle sauce that was utterly decadent. Another melt-in-your-mouth experience.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935299726/"><img style="FLOAT: right; MARGIN: 0px 10px 10px" height="100" alt="palate cleanser" src="http://farm3.static.flickr.com/2174/1935299726_46d46ebb04_t.jpg" width="83" /></a> In between courses, we were served a white wine granita to cleanse the palate. It had a nice granular texture.<br /><br /></div><p><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935300748/"><img style="DISPLAY: block; TEXT-ALIGN: center" height="800" alt="lightly smoked salmon" src="http://farm3.static.flickr.com/2390/1935300748_3d3f529168_o.jpg" width="619" /></a><br /><br />I've always loved fish. But this time, I made sure I spent 15 minutes scrutinising all the items on the Main Course list before I made my final decision. My Lightly Smoked Salmon with Confit of Beetroot, Truffle Soy Vinaigrette (RM68) was perfect. The outer layer of the slab of salmon was lightly cooked, and as the layers progressed to the centre, it was almost raw. The musky scent of the truffle mixed with the distinct salmon flavour together with the generous portion of salmon roe created a rather salty combination, but mix it with the sweet creamy sauce and a perfect balance of flavours is created. Every bite was ecstacy.<br /><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1934467205/"><img style="DISPLAY: block; TEXT-ALIGN: center" alt="wagyu cheeks" src="http://farm3.static.flickr.com/2174/1934467205_0873c70cc2_o.jpg" width="620" /></a><br /><br />He was equally enraptured with his Wasabi Crumble Crusted Wagyu Cheek with Roasted Mushrooms (RM68). The flavour of the wasabi very lightly caressed the tender slab of wagyu cheek. Another recommended dish.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1934469613/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="160" alt="green tea souffle" src="http://farm3.static.flickr.com/2067/1934469613_31807c6f3b_m.jpg" width="240" /></a> Desserts are priced at RM32 each, but a group can opt for 4 choices (dessert platter) at RM98. Although I was initially keen on trying the dessert platter, sensibility prevailed as I accepted the reality of the situation. I was stuffed. And so, reluctantly, I chose the dessert which I felt would be the lightest - the Home-made Souffle in Green Tea with Green Tea Ice Cream. It was a great choice as the eggy smell wafted into my nostrils like a temptress after her diamonds. I loved the souffle as it wasn't too sweet thanks to the green tea which added a hint of bitterness to the overall flavour. The green tea ice cream was definitely homemade.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1935302258/"><img style="FLOAT: right; MARGIN: 0px 10px 10px" height="500" alt="molten chocolate cake" src="http://farm3.static.flickr.com/2167/1935302258_9bb7d4ee58.jpg" width="334" /></a> Bald Eagle went for the bold and brazen choice of Dark Chocolate Cup Cake with Earl Grey Ice Cream. Ah...what is there not to like about a molten chocolate cake!<br /><br />I hear that the restaurant will be undergoing renovations come March 2008, so if you're keen to visit this place, do so before then. Also, rumour has it that the new outlet at The Gardens will be serving predominantly Mediterranean cuisine, so expect a different menu.<br /><br /><u>Cilantro<br /></u>Restaurant and Wine Bar<br />368B, Jalan 1/68F, Off Jalan Tun Razak<br />50400 Kuala Lumpur<br /><br />Tel: 03-21798000 or 03-21798048 (DL)<br /><br />Operating hours: 6.00pm to 1.00am Mon to Sat; 12.00 noon to 2.00pm every Friday. Closed on Sunday. </p><br /><br /><br />The good people of Abu Dhabi who are unable to view my flickr pics may view pics <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/cilantro/">here</a>.Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com28tag:blogger.com,1999:blog-37209246.post-77007292435115704272007-11-08T13:58:00.000+08:002007-11-08T19:14:20.040+08:00Happy Deepavali<div align="justify"><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1887776650/"><img height="800" alt="kolam" src="http://farm3.static.flickr.com/2148/1887776650_6b2aeb4e11_o.jpg" width="534" /></a><br /><br />To my Hindu readers, Happy Deepavali! The <a href="http://en.wikipedia.org/wiki/Kolam">kolam</a> is an apt design to start off the celebration with. It is a design drawn on the floor and filled in with coloured rice powder as a sign of welcome and prosperity.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1886940233/"><img height="800" alt="deepavali lamp" src="http://farm3.static.flickr.com/2106/1886940233_7a07be5d0f_o.jpg" width="534" /></a><br /><br />The festival is celebrated with lamps and lights, signifying the victory of good over evil.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913965400/"><img height="534" alt="Deepavali feast" src="http://farm3.static.flickr.com/2229/1913965400_a86db2bb49_o.jpg" width="620" /></a><br /><br /><a href="http://en.wikipedia.org/wiki/Diwali">Deepavali Day</a> is always celebrated with a lot of food cooked by my mother. This year, sis-in-law, Kat, took over some of the responsibilities and passed with flying colours.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913955126/"><img alt="Mutton curry" src="http://farm3.static.flickr.com/2125/1913955126_f8dc559acb_o.jpg" width="620" /></a><br /><em>Mutton curry by mum</em><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913960608/"><img alt="Penang achar" src="http://farm3.static.flickr.com/2268/1913960608_93b6c5da91_o.jpg" width="620" /></a><br /><em>Penang achar by Kat </em><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913120187/"><img alt="mutton peratal" src="http://farm3.static.flickr.com/2409/1913120187_dcde5cf559_o.jpg" width="534" /></a><br /><em>Mutton perattal by mum </em><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913956284/"><img height="800" alt="fried chicken" src="http://farm3.static.flickr.com/2007/1913956284_13f0c3c1f6_o.jpg" width="534" /></a><br /><em>Fried chicken by Kat </em><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913124087/"><img height="800" alt="fruit salad" src="http://farm3.static.flickr.com/2315/1913124087_65836ed682_o.jpg" width="471" /></a><br /><em>Fruit salad by Kat</em><br /><br />What's unique is that these two ladies (mum and Kat) do not come from an Indian background. Having married men of Indian/part Indian heritage, they picked up the skills and can now cook a fantastic array of Indian cuisine, some of which are influenced by their Chinese and Nyonya heritage. And this is what being truly Malaysian is all about. I can't help but salute these two women. (Note: Lyrical Lemongrass' area of specialty is eating, and not cooking! We all have our strengths. :-P )<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1913113189/"><img height="800" alt="Deepavali cookies and muruku assortment" src="http://farm3.static.flickr.com/2401/1913113189_4186cf6bf4_o.jpg" width="534" /></a><br /><em>Deepavali cookies and muruku assortment (muruku, kara muruku, achi muruku, omapodi) by mum and Kat</em> </div><div align="justify"></div><br /><div align="justify"><span style="font-size:78%;">Those who are unable to view my pictures on flickr, including the good people of Abu Dhabi, may click </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Happy%20Deepavali/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;"> to view the pictures.</span></div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com28tag:blogger.com,1999:blog-37209246.post-12014200445295012702007-11-06T00:02:00.000+08:002007-11-06T11:15:25.124+08:00A Whiff Of Lemongrass Turns ONE<div align="justify"><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1870799258/"><img height="594" alt="A Whiff of Lemongrass' 1st Blog Anniversary!" src="http://farm3.static.flickr.com/2415/1870799258_b7b0447c21_o.jpg" width="500" /></a><br /><br />It began, innocently enough, with char siew. But that would be like moving ahead to Chapter 10. For every story, there must, at least, be a prologue.<br /><br />I have known Bald Eagle for 18 years and have been married to him for almost 7. In all those years, he has always referred to me as "the girl who never completed anything". Give me something, anything, and if I set my mind to it, I will do a good job of it. But my attention wanes quickly enough, and before you can say Merry Christmas, I'd have moved on to another hobby.<br /><br />Shortly after we were married, I decided to take up photography. Now this was in the days before digital. I bought camera bodies (an analog SLR, a medium format, and even a Lomo!) and several lenses and studied books on photography. Then came digital and I gave up as I figured I would never be able to afford a digital SLR.<br /><br />Then came painting (not the wall kind). When we first moved to our house in Shah Alam, I had intended to convert one of our rooms into an art studio. I had invested thousands of ringgit on paints and brushes, and thought of possibly turning it into a business. I would be engrossed in my own silent world as I painted into the wee hours of the morning, oblivious of the fact that my body was yearning to rest.<br /><br />Sadly (for my art hobby, that is), I soon discovered the joys of jewellery making, and put heart and soul into my new-found passion. I travelled the world in search of unique beads and stones. A lot of time was invested in that hobby while my paints were relegated to the storeroom, and brought out once a year at Christmas time when I'd make presents for family.<br /><br />By this time, my storeroom was crammed with the remnants of past interests. I was convinced that love, for me, would only be a temporary thing as I flitted from idea to idea, wondering if I could truly be passionate about anything. Perhaps, to a certain extent, I felt like a failure despite having achieved so much.<br /><br />And then came blogging. The origins can be read in my <a href="http://awhiffoflemongrass.blogspot.com/2006/11/in-beginning-he-who-eats-alone-chokes.html">first post</a>. It began with an energetic conversation with a stranger about char siew. We became friends. And then there were more friends. The birth of the blog was a natural consequence of our friendship. My Facebook would look a lot less exciting if it weren't for the new friends I made along the way. Nobody would bomb me in Pirates. It would be a life unimaginable.<br /><br />I've finally seen the light. The sustenance of my passion for blogging is fueled by the power of friendship. It's really that simple. Support. Interest. Concern. Chastisement. Encouragement. Love.<br /><br />Thank you for keeping the flame burning.<br /><br /><span style="font-size:78%;">(The glorious people of Abu Dhabi may click </span><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/1st%20Birthday/"><span style="font-size:78%;">HERE</span></a><span style="font-size:78%;"> to view pic.)</span><br /><br /></div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com47tag:blogger.com,1999:blog-37209246.post-42670969240901455362007-11-04T20:00:00.000+08:002007-11-04T23:37:44.209+08:00Sunday Lunch at Cameo, 10 Semantan, Kuala Lumpur<div align="justify"><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852146692/"><img height="800" alt="olive bread" src="http://farm3.static.flickr.com/2050/1852146692_6e8332a220_o.jpg" width="534" /></a><br /><br />Bald Eagle and I were whizzing up Jalan Semantan towards Damansara Heights at about 11.30 this morning where the plan was to enjoy some nice sausages from <a href="http://awhiffoflemongrass.blogspot.com/2007/08/how-to-piss-off-your-husband-in-one.html">Jarrod & Rawlins</a>, when suddenly we spotted the relatively new building complex, 10 Semantan, on our left.</div><br /><div align="justify"></div><div align="justify">"Heylet'sgothere."</div><div align="justify"></div><div align="justify">"Yahorwehaven'tbeento10Semantanbefore,ok."</div><div align="justify"></div><div align="justify">"Youknowwhat'sgoodthere?"</div><div align="justify"></div><div align="justify">"Yupquickturn!!"</div><br /><div align="justify"></div><div align="justify">The entire conversation happened in a span of 5 seconds.</div><div align="justify"></div><br /><div align="justify">With my quick reflexes, I deftly maneuvered my little car into the sharp turning on the left, with barely inches to spare (Bald Eagle may have a different story to tell, but this isn't his blog, is it? *wink*).<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1851320317/"><img height="800" alt="Cameo" src="http://farm3.static.flickr.com/2210/1851320317_966e79483f_o.jpg" width="534" /></a><br /><br />Bald Eagle was in the mood for Cameo, a French and Italian fine dining restaurant, and since he was buying, who was I to question him?<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852143182/"><img alt="Cameo" src="http://farm3.static.flickr.com/2255/1852143182_c6f0fafe71_o.jpg" width="620" /></a><br /><br />As we stepped into the restaurant, I immediately fell in love with the decor, vintage with dark wood and wallpapered walls that matched the comfortable black and white chairs. There was nothing pretentious about this place. The waiters were pleasant and affable (maybe because we were the first customers on a beautiful Sunday morning?) and they even endured my nonsensical chatter.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852146026/"><img height="800" alt="baked escargots in garlic and herb sauce" src="http://farm3.static.flickr.com/2194/1852146026_6ce9f7d61d_o.jpg" width="534" /></a><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1851323199/"><img height="800" alt="baked escargots with olive bread" src="http://farm3.static.flickr.com/2059/1851323199_aa5c0ffe46_o.jpg" width="534" /></a><br /><br />We shared a starter, baked escargots with a garlic herb sauce (RM23++). The escargots were cooked without the shell in a tasty sauce which we mopped up with some lovely olive bread shaped like muffins.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1851325131/"><img alt="Grilled butterfish" src="http://farm3.static.flickr.com/2322/1851325131_892d2e4547_o.jpg" width="620" /></a><br /><br />Our mains were from the Special Menu. I had a Grilled Butterfish (RM38++). I've always been a fan of this oily, fatty fish and this dish didn't dissapoint. Served with asparagus, grilled eggplant (my favourite!), sliced potatoes sprinkled with rosemary, cherry tomatoes, kalamata olives and sundried tomatoes, the tomato based sauce with its slightly sour taste went wonderfully with the butterfish.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852147996/"><img height="800" alt="Panfried salmon fillet" src="http://farm3.static.flickr.com/2419/1852147996_d06e2ded56_o.jpg" width="534" /></a><br /><br />To tell you the truth, when my eyes settled on the words butterfish and eggplant on the menu, signals were instantly sent to my brain to order this dish. BUT if I had looked further down on the menu, like Bald Eagle did, I might have changed my mind. He ordered the Pan-fried Salmon Fillet (RM42++) which was served with boiled potatoes, sauteed spinach, asparagus and salmon roe in a mascarpone cream sauce that is to die for. The flavour was just amazing and the salmon fillet was cooked to perfection - lightly seared on both sides and the flesh moist and firm.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852149864/"><img height="800" alt="tiramisu with strawberries and crushed chocolate" src="http://farm3.static.flickr.com/2103/1852149864_8235664fbe_o.jpg" width="534" /></a><br /><br />We shared a tiramisu (RM18++), which came, interestingly enough, in a spoon rest. Served with strawberries and chocolate shavings and the obligatory cocoa powder dusted over it, I could taste a hint of alcohol in the dessert. It was nice, but I'm not sure if I'd order it again, having tasted better tiramisu at say, <a href="http://awhiffoflemongrass.blogspot.com/2007/05/neroteca-kl.html">Neroteca</a>. Next time, I'm going to try the Creme Brulee as recommended by <a href="http://chocoholicmemoirs.blogspot.com/2007/08/cameo-role.html">Memoirs of a Chocoholic</a>.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852140120/"><img height="800" alt="Guinness at Cameo" src="http://farm3.static.flickr.com/2076/1852140120_cb1caa0b20_o.jpg" width="534" /></a><br /><br />Bald Eagle had a pint of Guinness as he was feeling melancholic about our recent holidays and wanted a taste of nostalgia, but he <em>claimed</em> that it wasn't the real stuff. Something about water not coming from the River Liffey. Poppycock, I say.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1852140798/"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px" height="240" alt="Cameo" src="http://farm3.static.flickr.com/2209/1852140798_10a83a106c_m.jpg" width="160" /></a> The entire bill came up to RM163, but upon enquiring, we were told that they were giving a 20% discount if we paid with a HSBC credit card. I had one, and it saved us a bit. Bald Eagle and I left the premises thanking each other for a wonderful lunch. "Thank you." "No, thank YOU." "<em>No</em>, THANK YOU." Fockit. I shouldn't have offered to pay with MY card.<br /><br /><u>Cameo</u><br />B-0-3, No.10, Jalan Semantan,<br />Damansara Heights,<br />50490 Kuala Lumpur.<br /><br />Tel: 03-2096 1999<br /><br />Opening hours: 12.00 noon to 3.00pm, 6.00pm till late. Mondays to Sundays. </div><br /><br />The good people of Abu Dhabi may click <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Cameo10Semantan/">HERE</a> to view the pictures.Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com29tag:blogger.com,1999:blog-37209246.post-83870447999389163892007-11-01T00:50:00.000+08:002007-11-01T15:17:29.806+08:00Deepavali (Diwali) Treats<div align="justify"><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1807734143/"><img alt="sweetmeat" src="http://farm3.static.flickr.com/2404/1807734143_e674c32490_o.jpg" width="620" /></a><br /><br />I love Indian sweets. In my university days, my father would drive all the way to Jai Hind in Masjid India to buy my favourite Indian sweetmeat, pal kova (no relation to pavlova), to make up for chucking me in a hostel run by a tyrant Master for four years. I'd nibble on the precious confection slowly, relishing its milky goodness.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1808581658/"><img alt="sweetmeat" src="http://farm3.static.flickr.com/2239/1808581658_e97795ce19_o.jpg" width="620" /></a><br /><br />Indian sweetmeats are a great way to end a meal, as the sweetness of the dessert acts as a foil for a spicy Indian meal. Then again, the confections aren't exactly desserts as they can be eaten at any time and anywhere.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1807734375/"><img alt="Halva" src="http://farm3.static.flickr.com/2335/1807734375_d1f4e21d66_o.jpg" width="620" /></a><br /><br />Every year, Brickfields comes alive during the weeks prior to Deepavali. Huge makeshift tents are put up in the carpark outside KL Sentral which house gaily decorated stalls selling sarees, colourful jewellery and home decoration items brought in from India.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1807733937/"><img height="800" alt="Punjabi laddu" src="http://farm3.static.flickr.com/2276/1807733937_ac57714edc_o.jpg" width="534" /></a><br /><br />Pretty Pui and I love visiting the stalls, drinking in the atmosphere while looking for a bargain. Over the years, I have accumulated several pretty sarees for which I have yet to find an occasion to wear. The temptation to buy is just too great as the array of products is amazing!<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1808581996/"><img height="800" alt="Variety of sweetmeats" src="http://farm3.static.flickr.com/2128/1808581996_e6fae9031f_o.jpg" width="534" /></a><br /><br />This year, we noticed an increase in the number of stalls selling Indian confection, each one proudly proclaiming that they were the specialists in Punjabi sweets. The selection is more varied as compared to the daily fare found in Indian restaurants.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1808443329/"><img height="800" alt="gulab jamun" src="http://farm3.static.flickr.com/2005/1808443329_7d873ac1e7_o.jpg" width="534" /></a><br /><br />I am usually invariably drawn to the gulab jamun. Even though it resembles the chinese "tong yuen", the similarity ends there. The gulab jamun is made with milk, cream and ghee, and then rolled into balls and fried. The fried balls are then transferred to a bowl of syrup. Sounds sinful? It is! But that makes it all the more pleasurable, doesn't it?<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1808580900/"><img height="800" alt="Laddu" src="http://farm3.static.flickr.com/2076/1808580900_267da30c5c_o.jpg" width="534" /></a><br /><br />Other confections available include laddu, halva and athirasam. I am told that in India, the selection is even greater. So if anyone's going to India, do grab me a boxful of these babies, will ya?<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1808582656/"><img height="800" alt="nuts, muruku, etc." src="http://farm3.static.flickr.com/2021/1808582656_733abd6950_o.jpg" width="534" /></a><br /><br />Stalls selling muruku, omapudi and a variety of nuts also abound.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1808581850/"><img alt="Athirasam" src="http://farm3.static.flickr.com/2254/1808581850_82f8e69cff_o.jpg" width="620" /></a><br /><br />I do love the festive season, don't you?<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1807735387/"><img height="800" alt="nuts, muruku, etc." src="http://farm3.static.flickr.com/2086/1807735387_be898c3bee_o.jpg" width="534" /></a> </div><br /><br />The glorious people of Abu Dhabi may click <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Deepavali%20treats/">HERE</a> to view the pics.Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com33tag:blogger.com,1999:blog-37209246.post-2492532246292141282007-10-31T00:48:00.000+08:002007-10-31T21:04:00.097+08:009 hours where???<div align="justify"><br />'Nine hours,' I mused.<br /><br />What would you do if you had nine hours to spare?<br />(A) Play <em>Grand Theft Auto</em> until your eyes turn red from the bulging veins;<br />(B) Read <em>Larousse Gastronomique</em> (all of 1,360 pages) cover to cover;<br />(C) Sleep; or<br />(D) Have dinner at Abu Dhabi.<br /><br />It was a tough decision. Really.<br /><br />With minutes to spare before the plane landed at the Abu Dhabi airport where nine long transit hours awaited, we were still undecided.<br /><br />As we stepped into the crowded airport and noticed the number of people sleeping on the floor in the cramped surroundings, the only obvious answer stared us in our faces. We headed for the first exit straight into the blustering heat of Abu Dhabi and hailed a cab.<br /><br />Nothing prepared us for the heat. It didn't slowly creep up on us, like how it is here in Malaysia. This was more of a guerilla attack - quick and sudden. In less than five seconds, my clothes were drenched.<br /><br />Nevertheless, our spontaneous attempt at adventure prevented me from dwelling too much on my wet T-shirt look as I drank in the stark scenery en-route to the city.<br /><br />The breaking of fast had taken place just a few minutes earlier as we exited the airport. It was a heartwarming sight to see groups of people clad in loose robes gathering around huge plates of food. Quiet conversation. An overall atmosphere of thanksgiving as dusk fell on earth.<br /><br />The handsome Tom Cruise lookalike air steward and transplanted blogger, <a href="http://suum-cuique.blogspot.com/">Kat</a>, had both recommended the Lebanese Flower Restaurant to us, so with only nine hours to spare and no Lonely Planet guide, we took their advice. I threw caution to the wind on Arabian etiquette and walked straight in to the restaurant, hoping that I wasn't breaking any laws (that is, in itself, an indication of what an ignoramus I am).<br /><br />My ignorance was further amplified when I looked at the menu, having eaten middle eastern food only once before in Al-Nafourah in Le Meridien. Thankfully, there were pictures and an amazingly patient waiter who struggled to explain the various dishes to us.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1786831725/"><img alt="starter" src="http://farm3.static.flickr.com/2293/1786831725_cc2b19372c_o.jpg" width="307" /></a> <a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1786831151/"><img alt="starter" src="http://farm3.static.flickr.com/2178/1786831151_efc4e305a1_o.jpg" width="307" /></a><br /><br />We were given a plate of raw and pickled vegetables which we presumed was the equivalent of getting peanuts at a chinese restaurant prior to the meal. With a squeeze of lemon juice, it was a refreshing start to the meal.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1786832151/"><img height="800" alt="hummus" src="http://farm3.static.flickr.com/2012/1786832151_88ed2c29dc_o.jpg" width="534" /></a><br /><br />The hummus came complimentary too with a side helping of pita bread. Essentially made of ground chickpeas, the hummus came with olive oil poured in the centre of the "well". I enjoyed swishing pieces of pita bread in the hummus - such a simple dish but oh so satisfying.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1787677768/"><img height="800" alt="falafel with tahina sauce" src="http://farm3.static.flickr.com/2175/1787677768_6b0a27f4d8_o.jpg" width="534" /></a><br /><br />Little did I know that the next dish would also be made primarily with chickpeas. The falafel is approximately the size of a ping pong ball and is fried until it turns golden brown. The closest Malaysian dish which I think resembles a falafel is the <em>paruppu vadai</em> although that is made with lentils. The texture, however, is somewhat the same. The falafel was served with a tahina sauce - a smooth creamy textured sauce made of sesame seeds.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1787678404/"><img alt="mixed grill" src="http://farm3.static.flickr.com/2285/1787678404_e32c9ac19f_o.jpg" width="620" /></a><br /><br />By this point, I had chickpeas coming out through my nose. So it was a relief to see our main course, a mixed grill dish, arrive. The charred smell of the meat tantalised my nose and cleared it of all the excess chickpeas. There must have been something in the marinade that made the different types of meat taste so wonderful. The good thing is that the meats didn't come masked in sauces, thus enabling us to enjoy the dish for what it was.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1787678904/"><img height="800" alt="escalope cordon bleu meat with chicken" src="http://farm3.static.flickr.com/2212/1787678904_22e17d76cd_o.jpg" width="534" /></a><br /><br />The final dish was a mistake for two reasons. Firstly, we had over ordered, so there was no way we could finish eating this. Secondly, the escalope cordon bleu came with a sauce that screamed commercial tomato ketchup and the thick cut fries served on the side didn't help alleviate my negative reaction.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1786834793/"><img alt="Emirates Palace" src="http://farm3.static.flickr.com/2157/1786834793_4c47ec3e9d_o.jpg" width="620" /></a><br /><br />Despite the final dish, we left the restaurant stuffed and contented. With another six hours to go before catching the connecting flight, we whiled away our time seated in the lobby of the luxurious and opulent <a href="http://www.emiratespalace.com/en/sub_aboutemirates.htm">Emirates Palace</a>. It certainly beats being cooped up in the airport together with 1,000 other passengers. :-) </div><br /><br />To the glorious people of Abu Dhabi, click <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Abu%20Dhabi/">here</a> to view pics. :-)Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com12tag:blogger.com,1999:blog-37209246.post-27131458223087036382007-10-24T20:16:00.000+08:002007-10-24T20:21:10.162+08:00Bakewell Pudding.....or Kaya Kok?<div align="justify"><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1725272982/"><img alt="The Original Bakewell Pudding Shop" src="http://farm3.static.flickr.com/2124/1725272982_aaa33e659f_o.jpg" width="620" /></a><br /><br />It is 1860 in Bakewell, Derbyshire. A visiting nobleman arrives at The White Horse, a local inn. He spots a sullen faced woman yawning at the Reception, and approaches her.<br /><br />'Harlow. Here got food ah?' he asks.<br /><br />Mrs. Graves, upset at the rude interruption to her lovely daydream about nasi lemak with sambal sotong and lots of ikan bilis, gives him an irritated look and scurries to the kitchen to check on supplies and emerges with a triumphant look.<br /><br />'All gone already,' she proclaims. 'Only got strawberry tart. How?'<br /><br />'Aiyah, strawberry tart only ah?' he sighs.<br /><br />'Ya lor. Today got Siti Nurhaliza concert, everybody go to JB to see her, so we don't prepare so much food here lor.'<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1724430953/"><img height="800" alt="sugar" src="http://farm3.static.flickr.com/2075/1724430953_08e2ddfecf_o.jpg" width="534" /></a><br /><br />He hesitates. His stomach rumbles. A strawberry tart isn't much of a consolation when one expects to eat mutton peratal.<br /><br />'Harlow, we don't have all day to decide! You want or not??'<br /><br />'Okaaaay la,' he says. 'Sure don't have mutton peratal ar?' he continues hopefully.<br /><br />Mrs. Graves snorts in disgust and yells the order to the cook. 'ONE STRAWBERRY TART. TABLE FOUR!!'<br /><br />Fifteen long minutes go by.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1725275782/"><img height="800" alt="Bakewell Pudding" src="http://farm3.static.flickr.com/2167/1725275782_5b555dc443_o.jpg" width="534" /></a><br /><br />'One <span style="color:#ff0000;">KAYA KOK</span>!' the cook says as she plonks the pie in front of the hungry nobleman.<br /><br />'But I order strawberry tart wor,' he says.<br /><br />'I heard "kaya kok", okay!!!'<br /><br />The nobleman wonders which part of "strawberry tart" sounds like "kaya kok" and looks to Mrs. Graves, hoping to get some support. But Mrs. Graves is fast asleep, dreaming of curry laksa with plump, juicy kerang.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1725277112/"><img height="800" alt="Bakewell Pudding" src="http://farm3.static.flickr.com/2270/1725277112_fd57c5dcf2_o.jpg" width="619" /></a><br /><br />He takes a bite of the kaya kok. His eyes widen in delight. 'Mmmmmm, so tasty!!'<br /><br />The cook looks at him and thinks he's a little crazy. She decides not to tell him that she had forgotten to stir the egg mixture into the pastry for the strawberry tart (which she had heard clearly enough), and in her haste to cover up her error, she had spread it on top of the pastry instead.<br /><br />'What you call this ar?' he asks. 'Kaya kok?'<br /><br />'Ya lor. Why? Never heard before izzit?'<br /><br />'Cheh. Kaya kok sound obscene lah.' he says.<br /><br />The cook rolls her eyes, ready to dismiss him and return to her reverie beside the fireplace in the kitchen.<br /><br />'I know,' he exclaims. 'Since we are in Bakewell, we call it the Bakewell Pudding LAH!!'<br /><br />She walks away, muttering obscenities under her breath.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1725276488/"><img alt="Bakewell Pudding" src="http://farm3.static.flickr.com/2049/1725276488_432369da4f_o.jpg" width="620" /></a><br /><br />The nobleman leaves the inn, happy at his new discovery. The next week, droves of people turn up at the inn to taste the wonderful new dessert called the Bakewell Pudding.<br /><br />THE END?<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1724430085/"><img height="800" alt="Bakewell" src="http://farm3.static.flickr.com/2309/1724430085_e535a391d2_o.jpg" width="538" /></a><br /><br />Well, not quite. And whatever happened to Mrs. Graves and the cook? They couldn't handle all the extra workload, so they sold their recipe to one Mrs Wilson who turned it into a million dollar business, and I can assure you that at least Mrs Wilson lived happily ever after! For the version of the story unadulterated with sambal belacan or kari kepala ikan, check out their official website <a href="http://www.bakewellpuddingshop.co.uk/company-history-c3.html">HERE</a>.<br /><br /><u>The Old Original Bakewell Pudding Shop</u>,<br />The Square, Bakewell,<br />Derbyshire, UK.<br /><br />Tel:01629 812193<br /><br />As always, for residents of the glorious nation of UAE who are unable to access my flickr photos, click <a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Bakewell%20Pudding/">HERE</a> for pics.<br /><br />Note: For a quick and easy recipe for kaya (not kaya kok, but hey, half's better than none), check out <a href="http://argusworld.blogspot.com/2007/09/one-of-breads-best-playmates.html">Argus World</a>.<br /></div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com33tag:blogger.com,1999:blog-37209246.post-43531103220050301772007-10-24T08:25:00.000+08:002007-10-24T10:47:12.714+08:00Ingredients for a good vacation<div align="justify"><br />"What is the key," a little voice whispered in my head, "to a good vacation?"<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718604626/"><img alt="Peak District" src="http://farm3.static.flickr.com/2075/1718604626_588f4ccee0_b.jpg" width="620" /></a><br /><br />"Teacher, teacher, me me me, teacher! Ummmm....being able to see with your eyes what you could only envision in the past based on documentaries on TV and photographs?" the star student answered.<br /><br />Certainly, that is a plausible answer.<br /><br />"Photographs, for sure!"<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718104893/"><img alt="No, I'm NOT in this pix!! Bald Eagle and Jason" src="http://farm3.static.flickr.com/2014/1718104893_905b62b340_o.jpg" width="620" /></a><br /><br />Hmmmm. Another good point. I view everything through my lenses, even when they are sometimes imaginary. Like when you wake up from a deep slumber, and the first thing you do is move your finger to the bridge of your nose to push up the glasses which you thought were there. Imaginary glasses.<br /><br />"Food!"<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1711576531/"><img alt="figs" src="http://farm3.static.flickr.com/2003/1711576531_e11b0855a0_o.jpg" width="620" /></a><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1711577137/"><img alt="figs" src="http://farm3.static.flickr.com/2397/1711577137_e848ae47bc_o.jpg" width="620" /></a><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1719383762/"><img alt="physalis" src="http://farm3.static.flickr.com/2394/1719383762_0aed03adbb_o.jpg" width="620" /></a><br /><br />But of course. The excitement of trying new stuff is always great. Like eating blood sausages and haggis. Mmmmmm. And the fruits are wonderful. I tried, for the first time in my life, fresh figs!! There is some imagery attached to figs (no prizes for guessing what), and no, I'm not telling you. I also loved snacking on physalis, a tiny sweet fruit encased in a papery husk.<br /><br />"Wildlife!"<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718601880/"><img alt="pigeon" src="http://farm3.static.flickr.com/2368/1718601880_b62f6e0f02_b.jpg" width="620" /></a> <a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718598730/"><img height="410" alt="ducks" src="http://farm3.static.flickr.com/2347/1718598730_340b476c68.jpg" /></a> <a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1717746463/"><img height="410" alt="sheep" src="http://farm3.static.flickr.com/2121/1717746463_04a7b2a6a8.jpg" /></a><br /><br />Ferocious British beasts. Let's see. I saw ducks that could waddle on you to death, several pigeons capable of tickling you with their feathers till you're paralised with laughter, and a whole bunch of man-eating sheep. Incidentally, did anyone watch <a href="http://www.imdb.com/title/tt0779982/">Black Sheep</a>? In comparison, it made Quentin Tarantino's Death Proof highly watchable.<br /><br />To me, it's all of the above and one more. People. I'd gladly trade a London Musical with the opportunity to spend time with a friend.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718118405/"><img alt="Shepherd's Pie" src="http://farm3.static.flickr.com/2209/1718118405_ae53f6006b_o.jpg" width="620" /></a><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718966986/"><img alt="Cheese Platter" src="http://farm3.static.flickr.com/2062/1718966986_78d1cc860a_o.jpg" width="620" /></a><br /><br />Combine a couple of ingredients, and what do you get? (I'm starting to sound like a cooking show....oh, oh, oh, is anyone else besides me hooked on the Asian Food Channel 703??) People who cook for you! Take for instance, cousin Shobi, who insisted on serving us typical British fare, and she came up with a scrumptious Shepherd's Pie garnished with chopped leeks. I was touched that she'd do that for us, despite the fact that she was a vegetarian. What an honour to be invited to dinner at her house in Putney, London, to spend a lovely evening with the family.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1718589392/"><img alt="pork curry" src="http://farm3.static.flickr.com/2317/1718589392_02e6b92082_o.jpg" width="620" /></a><br /><br />And then, there's my brother, up in Sheffield, who refused to let me near the kitchen, and whipped up, instead, a delicious pork curry that was not only a welcome sight but which also warmed the tummy. He is fortunate; he possesses a scientific mind, but is more creative than a lot of people I know. Being independent in Sheffield has its plus points. Not being able to taste mum's cooking because of the million miles between the two countries isn't. Ouch.<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1711574299/"><img height="800" alt="seared tuna with edamame beans" src="http://farm3.static.flickr.com/2409/1711574299_7fba630db8_o.jpg" width="534" /></a><br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1711562875/"><img alt="tolouse sausages with mash" src="http://farm3.static.flickr.com/2176/1711562875_35738b7448_o.jpg" width="620" /></a><br /><br />We spent a couple of nights at Msiagirl's beautiful home in picturesque Bath, and we were given the best room in the house where the windows opened out to a view of the entire city built entirely with Bath stone, a limestone that shimmered in shades of gold in the sunlight. And between Msiagirl and her dashing husband, Mr G, they both came up with delicious fare: organic butcher made toulouse sausage casserole in mulled wine with onions, butternut squash and mashed potatoes on the side, seared tuna marinated in soy and wasabe with garlic chilli edamame beans, and tomato and cumin slow cooked organic lamb. Organic food's a big thing in this home, and one can see the effects of consuming such food, judging from the youth and vitality oozing out of their pores. (Can you tell how envious I am?) The food is certainly oceans apart from that described by <a href="http://fatboyrecipes.blogspot.com/2007/10/healthy-for-wealthy_22.html">Fatboybakes</a>. Organic food, I mean. And never leave England till you've tried scones with jam and clotted cream. Absolutely yummy!<br /><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/awhiffoflemongrass/1711573495/"><img alt="scones with clotted cream" src="http://farm3.static.flickr.com/2101/1711573495_2d5109135f_o.jpg" width="620" /></a><br /><br />I've said this before and I'll say it again. I'm blessed. What did I do to deserve such wonderful people in my life?<br /><br /><strong><em><span style="color:#000000;">For the wonderful people of Abu Dhabi who are unable to view my photos on flickr, click </span></em></strong><a href="http://s239.photobucket.com/albums/ff28/awhiffoflemongrass/Ingredients%20for%20a%20Good%20Vacation/"><strong><em><span style="color:#000000;">HERE</span></em></strong></a><strong><em><span style="color:#000000;"> to view pics!</span></em></strong> </div>Lyrical Lemongrasshttp://www.blogger.com/profile/11464661204632269323noreply@blogger.com16