Thirst for Travel

I want to travel.

Out of Penang.
Out of Malaysia.

I have not been to Johor and Sabah.
Been to Thailand. China. Singapore. USA. Indonesia. Australia.

But the human greed in me wants to go somewhere.

I'm looking forward to more travels next year and beyond, and hopefully share more food & travel stories in this blog of mine.

:: Food makes me want to go places!! ::

Thanks to the mushrooming budget cost carriers, now everyone can travel to many places and not burn their pockets too much! Online accommodation bookings are also a great bargains & it saves you heaps of cash.

Now, that leaves me extra money for... souvenirs & FOOD!!!

Rainy Day Lunch @ Secret Recipe

It was a cold rainy day. Dark clouds surrounded the sky. Freezing air cond temperature was making us c-c-cold. And hungry for warm food.


For a mighty man who's hungry he wanted a warm chicken meal. And so he was served with chicken chop, with warm flavoured rice and salad. The man loves chicken. And when he is hungry, anything will do justice to comfort the hunger. Almost satisfied.


This woman wanted something soupy. And so she ordered the Vietnamese Beef Noodle, served with green chili paste which really complemented the noodle soup. This woman knows what she wants specifically on a cold rainy day. The soup warms up her body. Noodles were very filling. Satisfied.


Then the man had a taste of the beef balls and liked it to. The chicken was warm and nice. But something seems missing... Dessert! Can't leave Secret Recipe without having a slice of it's marvelous Chocolate Mud Cake. Very moist. Creamy. Chocolaty. Finished.

Tummies satisfied, off they went with happy smiles...

:: Secret Recipe, Gurney Plaza ::

Grilled Chicken with Turmeric Cream Sauce

We associate kunyit (turmeric) with most local food. I think most popularly would be either the ikan or ayam goreng kunyit (fried fish or chicken marinated in turmeric).

What more can we do with kunyit... I never thought to find it in a western dish. Well, I thought wrong. Grilled chicken marinated with some herbs and spices. Mmmm.... Served with butter rice and my favourite broccoli & baby carrots... Yummm.... And TURMERIC cream sauce! A-Ha! - this was a lovely creation from Dome, a mix of Asian and Western cuisine in one dish. Thumbs Up!


It taste real good. Different from the boring "chicken chop" or "grilled chicken with ..." that you find everywhere. So next time you want to eat grilled chicken, try Dome's or create a similar dish at home. I want to try to make it - that beautiful yellow cream sauce...

:: Dome Cafe, Island Plaza ::

Kunyit is pungently aromatic, looks similar to galangal and ginger but does not taste alike. It has a vivid yellow colour which is also commonly used as colourings. Widely available at the fresh market and turmeric powder sold in small convenient packs at Asian groceries.

Breakfast Casserole

Here is a meal that anyone would enjoy even when they're too full to devour.

Bon Appetite!

It's a baked dish.. with bread, eggs and minced meat (I either use beef or chicken). And so I named it the Breakfast Casserole because of the generous use of milk and bread ingredient in it.

before baking

You will need:
A medium sized baking dish
A small bowl of Minced beef (can be any lean meat), minced carrots and onion, 1 tablespoon curry powder, salt & pepper to taste, 1 tablespoon olive oil
6 white bread (depending on size of baking dish)
4 beaten eggs, add 3/4 can of milk
Grated Mozzarella cheese

1. Firstly stir-fry the minced meat with the curry powder,carrots and onion, add salt & pepper.
2. Grease the baking dish with butter.
3. Soak breads in the egg & milk mixture, and place a layer of it on the baking bowl.
4. Add a layer of the stir-fried meat
5. Repeat the layers till the baking dish is filled up and pour the remaining egg & milk in.
6. Bake uncovered for about 15 mins and add grated mozzarella cheese in, and bake for another 10 mins till the cheese melts and slightly browned.

Serves 4 persons.

:: So tell me, what's your favourite casserole? ::

Muruku (Indian snack)

Mum made some muruku and I have no idea what was the ingredients. But, I do know that it's those ready made flour mix (mainly rice flour) that you can get, just need to mix it with the right amount of chilli, sesame seed, cumin seeds and mixed with water and a pinch of salt to taste.

The dough

Pressing the dough from the mould to fry

After making them into soft, orange-coloured dough, we need to put some of it into the muruku mould - and press them directly into hot cooking oil, forming circular shapes and fry for about 5 minutes until it is golden orange in colour, and crispy. After cooling, store in a dry container. We usually fry along some curry leaves to add aroma to the muruku.

Fry till crispy, add curry leaves

Ready to eat!

My dad will always help in to press the muruku maker because it is rather hard.. and tiring. So you get some exercise here! Despite that hard work - muruku is one of the best things to eat when you're watching TV or chatting with friends and families...

Choc Chip Muffins

My lovely chocolate chip muffins.

These are the mini muffins I made last week. Very chocolaty and nice, everyone enjoyed it! I have orders for tomorrow already....

Before cooking.

Here's what you need:
250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
250ml milk
90ml melted butter
1 large egg
1 teaspoon real vanilla extract

Fresh muffins

Here's what you need to do:
Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.
Mix both together – it will be a runny batter - then spoon into waiting muffin cases.
Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.

Mini patty cases will make about 30
Bigger ones 12.

This recipe originated from Nigella's, and I substituted some ingredients as I wanted to test it! It turned out very lovely.

The Chili's Experience

Thursday, 11 October 2007. As today is the last day of my guy and I breaking fast together for the year, we headed for our favourite restaurant - Chili's at Gurney. I remember the very first time I had Chili's was the one in KLCC last year. Chili's have nice, cosy environment and very happening too. I love the decor in the restaurant - it has that "you're in America" feeling.

Tostadas chips n Salsa

The menu is interesting - with all those funky names and good was very good. Had also been to the one in BSC on some occassions. We only wished it would open one up north in Penang! - And finally mid of this year our wish came true - Chili's opened it's new branch in Gurney - G Hotel, specifically. I had always loved the Mushroom Jack Fajitas. We also usually order the Citrus Fire Chicken & Prawn, Tostadas chips, Molten Chocolate Cake and Triple Play. We really enjoyed our food and the good environment. All the yummy food.... it makes me want to eat here always!!!

Triple Play

~ Complaints ~
Ok, while the ones I've been in KL gave us very good service and food, the one in Penang lacks good service and food. Honestly. It is o-k.... but slow. You don't get your drinks quickly and you don't get your free refills until you waive 3 times. While food is moderately good, but at times I see poor quality on the servings (less rice, no taste, etc). Taste wise - I'd say the one in KL taste way delicious as compared to the one here. What's missing, you Chili's folks?!

Citrus Fire Chicken n Prawns

Perhaps the Chef rushes all the time? Lack of wait persons? I don't think so, but perhaps lack of training. While my guy enjoys going to Chili's once in a while, I'd rather not. I'd rather spend more money - drive down to KL and eat at the Chili's there for all I know... (I think when he reads this he'd take me in the car and drive me there this weekend!) I tasted the Spaghetti Bolognese once and frankly - Me and many others definitely make better spaghetti than Chili's. Or was it just that particular Chili's? I don't know.

Ramadhan Set

As for this day, we had to wait quite a while for orders to be taken and drinks arrived later and, we could of been able to break our fast had the service been slightly better, or that the waiters be more active. We requested for our nachos to be refilled but I think the waiter either did not hear us or remembered it (but he nodded). Complaints aside, we did enjoyed our food today and stuffed our stomach good enough to go off happily.

Anyways, this is another food experience to be shared and hopefully they improve more and more. Some of it is, of course, enjoyable and good to share with friends. It is no doubt one of the cool places to hang around and eat. I'd rate Chili's Penang a 2.5 out of 5.

Hazelnut Rossettes

Baking time!
Last nite was a busy night after iftar. Started preparing the ingredients I needed to make some yummilicious little hazelnut rossettes. This is a recipe I fell in love at first sight, because : it is served in cute little patty cases and, it has chocolate chip toppings!

Yummy hazelnut rossettes before baking

You need:
250g butter
1/3 cup castor sugar
60g ground hazelnuts
1 2/3 cups plain flour
1 small pkt chocolate chips

How you do it:
Beat butter and sugar until light and fluffy
Add ground hazelnuts, beat until combined.
Add sifted flour. Mix well.
Put mixture into piping bag fitted with fluted tube.
Pipe small stars into small paper patty cases.
(I choose to skip this and just put teaspoonfuls in the patty cases.)
Top each biscuit with a chocolate chip.
Bake in moderate oven approx. 15 mins or until biscuits are light brown.

Makes about 60 small rossettes.

These yummies should taste slightly crispy, cruncy with the hazelnuts, buttery rich and you can taste the choc chip melt in your mouth. Perhaps those who do not like chocolate can substitute the choc chip topping for perhaps chopped hazelnuts.

Deep Fried Mackerel Cutlets

Dad caught some mackerel on his last weekend fishing trip. These big fishes taste really good when deep fried, make into cutlets, baked or fish curry, my favourite being cutlets!

My bro & dad with their catch of the day

As we have 2 guests coming over, my mum decided to make fish cutlets, something simple and fun to eat. Method of preparation and the ingredients are fairly simple. Believe me this is some food that everyone enjoys, kids to adults adore them.

Mackerel cutlets

Ingredients consists of mackerel fillets, chopped onions, carrots, potatoes and some chives. All these are medium-fried, and shaped into handful of balls, rolled over whipped egg white to seal and again, in bread crumbs. Then these cutlets are deep fried till golden brown, and served with your favourite sauce!

Alternatively, you can substitute fish with chicken or beef, for yummy cutlets. Great dish to have when you have guests or kids and it can be served anytime. I also store some in the freezer and it lasts you a week or two and you fry them whenever you want to eat them!

Chili Mussels

I learned to cook when I was studying in Australia a couple of years back. One of my favourite dishes is seafood, with my dad and brothers being fishing addicts - we eat only the freshest of seafoods. Australia has plenty fresh seafood, and I sometimes buy fresh black mussels to make my fave seafood dish - Chili Mussels.

The first time I ate Chili Mussels was at Cicerello's in Fremantle. I love it's fresh seafood dishes and after I tasted the juicy, succulent mussels drenched in its special tomato sauce - I instantly want to learn to cook that dish!

After a few tries, here is my simple secret recipe which I've joyfully cooked countless of times for friends and families. They adore it!

You need:
1.5 kg black mussels
Olive Oil for cooking
¼ cup white vinegar (or white wine or white wine vinegar)
¼ cup lemon juice
1 can of peeled tomatoes, roughly chopped.
Fresh coriander, parsley, chopped
6 cloves garlic – crushed
3 cloves garlic, chopped
1 green onion, chopped
2 long red chillies, thinly sliced
Salt & pepper to taste

Method:
Prepare mussels by scrubbing and removing the beard.
Heat large pan and add a couple tablespoons olive oil.
Add the chopped garlic and onions. Fry until aromatic.
Toss in mussels. Pour the white vinegar and close the lid. Cook for ½ minute.
Shake the pan a few times and cook another ½ minute.
Check to see if the mussels have opened - Toss out any unopened ones.
Add in the tomatoes, chilis, and lemon juice, and stir.
Add fresh coriander and parsley and stir for a few seconds to distribute the sauce through the mussels.
Add salt and pepper to taste.
Garnish with parsley.

Best served when it is still hot. Serve with toasted garlic bread. If want to add some vege in, mix roughly chopped green and red capsicums in. Use only fresh mussels to get that yummilicious ,juicy, succulent chili mussels!

Dinner @ The Tandoori House

Yesterday was dinner's at The Tandoori House. A local Penang restaurant along Hutton Lane in Georgetown. This place has been here for a very long time, probably since my childhood days. It is a cosy, quiet place, lots of beautiful Indian arts and decor. Friendly waiters and good service. A place I love going when I want to enjoy real Indian food. This is my second time here and I would definitely come back.

My first order was the Sweet Lassi. Despite its name "Sweet", the sweet lassi served here is just moderately sweet, just the way I like it. Then we ordered two dish of vege, one chicken, bread and rice dish.

Our menu:
Sweet Lassi
Coke
Aloo Mattar (Potato & Green Peas curry)
Vege Manchurian (Vege balls cooked in a special sauce)
Peshawari Chicken (special marinated chicken strips in curry)
Butter Naan
Batura (fried, crispy bread)
Naurattan Rice (flavoured rice with cherries, raisins, pineapple, etc)

A bowl of pappadums is also served, along with a selection of chopped vege(onions, carrots), home-made red chili sauce, and my favourite mint sauce.

Our previous menu:
Briyani Rice
Butter Naan
Aloo Mattar
Malai Kofta (stuffed vege balls in curry)
Tandoori Murghi (chicken tandoori)
Dhal

I should say the naan is the best basic dish to have any time - it can be shared by two, it goes well with any curry or dry dish and best of all is the softness in the way it is cooked. Yummy! The curries I should say has a moderate spiciness in it. I like really spicy food, and this would be more of the curry dishes - Chicken Masala and Peshawari Chicken. I'd also have the Aloo Mattar any time because it fills your tummy up nicely with its blend of potatoes and green peas.

As good as the food looks in the picture, the taste is even better. Foods are moderately priced and it is worth it! In conjuction with the holy month of Ramadhan, the restaurant also offers a Ramadhan Set Lunch or Dinner with a choice of entree, main and dessert, and drinks.

On the scale of 1-5, with 1 being the best, I'd rate The Tandoori House at 2!

Serunding Daging

It is the toughest (in my opinion) dish to make of all. Not all cook can make this serunding taste “perfect” – very fine shredded beef (or chicken or fish) with just the right herbs and spices. I love my mum’s serunding… and the only one time she makes it is during Eidul Fitri. The process is tedious – we spend a few hours to just to prepare the meat itself before cooking it! I am learning from my mum on how to make this.

The ingredients: Beef, santan (coconut milk), bawang merah (shallots), bawang putih (garlic cloves), lengkuas (galanga), halia (ginger), serai (lemongrass), cabai kering (dried red chillis), Kerisik, Ketumbar, Jintan Putih, Gula & Garam (sugar & salt to taste).


The beef is boiled. From this, the beef stock is kept aside for cooking. The meat is then finely shredded (usually a few of us would help in just to make it more fun to do together).

The other ingredients (except for santan and herbs) are blended to create a paste for the meat.
Place the meat, stock and paste in a big saucepan, bring to boil. At this point of time, it looks like curry, as the paste is still liquid. From this point onwards, we need to keep stirring until the paste blends in with the meat and dries up.

Sound easy? NOT! As the paste thickens, we must stir more often so it does not get overcooked.
When it’s cooked, it looks like meat or chicken floss often sold in bakeries. Looks alike, don’t be deceived, as the taste of floss and the traditional Malay Serunding is way different. The first taste nothing more than seasoned meat. Serunding has all the unique meaty, juicy, spicy taste that I cannot describe… I’m already drooling.

Serunding is served with ketupat, lemang, bread or rice. You can also buy small packets of it from the night market at the price of RM2 (single serving) or about RM12 for a small packet that serves about 4-6 persons.

Chocolate Chip Cookies

Mmmm... Freshly baked choc chip cookies...
I confess to the universe that I am a choc chip addict.
When I buy cookies, it has to be those with chunks (i mean BIG chunks) of chocolate chips... my favourite being Pepperidge Farm's Dark Chocolate Nantucket.

If I feel like baking some, I'd put a tonne of choc chips in the dough. That makes the cookie tastes more chocolaty. I have this one very simple recipe from an old magazine, and it work wonders. Choc chip cookies are simple to make n' bake. Want to try this trusted recipe?

Here is what you need:
125g (4oz) butter
½ cup sugar
½ cup brown sugar, lightly packed
½ teaspoon vanilla
1 egg
1 ¾ cups self raising flour
½ teaspoon salt
125g chocolate chips
60g (2oz) walnut pieces

Here's how you do it:
Cream together butter, sugars and vanilla.
Add lightly beaten egg gradually, beating well after each addition.
Mix in sifted flour and salt
Add chocolate chips and chopped walnuts, mix well.

Shape teaspoonfuls of mixture into small balls,
Place on lightly greased oven trays, allow room for spreading.
Bake in moderate oven 10 to 12 minutes.

Makes about 70 small cookies if you use a teaspoon as a measurement. I like it medium, so that comes to about 50. :-)

If you tried the recipe, do come back and tell me what you think of it. Anyone knows how to make low fat choc chip cookies???

Breakfast at Dome Cafe

I usually don't take pancakes for breakfast. I mean, western style pancakes and not mamak's definition of pancakes (roti canai) which we Malaysians can't live without. One fine beautiful morning my guy and I went out for breakfast at Dome's. I instantly knew what I wanted for breakfast : Those yummy looking pancakes over the banner in front of Dome's. Pancakes! Those juicy, lovely freshly made pancakes, stacked up and juiced up with sweet maple syrup, a dollop of mascarpone cheese and fresh berries!!! Oh wow. Now that is happy breakfast - They melt in my mouth making me feel meltingly happy.

Pancakes & Big Breakfast

Dome makes very good breakfast. They have cool breakfast, lunch, dinner and basically anytime menu for all. Some say it is rather pricey? Depends on your pocket, I honestly opine that it is worth the price you pay for such quality food. Dome promo? Naah! I'm telling you a story of a yummilicious pancake experience!