Category Archives: Food & Cooking

Food & Cooking related articles

Overloaded with Dim Sum

During this past weekend on Saturday Morning, we went over to the recently opened Grand Imperial Chinese Restaurant in Bangsar Shopping Complex for some dim sum. While waiting for my sis and family &  uncle and aunty to arrive, I realised that the table was stacked full of dim sum bamboo baskets since the food arrived before them! Check out fully loaded turn table… which also collapsed to one side due to over “loading/stacking” of the dishes on top of each other. Dim sum there ain’t cheap (I think its comparable to most places like Jaya Palace, Jaya 33 & etc) but it was pretty delicious…

Cooking chez CV – Lamb Chops

Meal Dated: 1 March 2009

As you would have noticed, the title states “Cooking chez CV” like the rest of the other articles, however this lamb chop meal was actually done in Bangsar. Since cooking in Bangsar is actually very seldomly done, I’ve decided to retain the “chez CV” instead of  putting “chez Bangsar”.

How did the idea for this meal came along? Well.. basically while doing some shopping in TMC in Lucky Garden, I noticed that there was a pack of lamb chops (5 pieces) which was going for only RM15! Seeing that it was cheap, I started to develop a craving for lamb chops and offered my mom to cook for the family thus giving her a day off in the kitchen!

The lamb was marinated using normal steak seasoning we obtained from Vancouver previously and I added some italian seasoning & stuff to it. The meat was left to marinate in the fridge for a whole day in a bag for the next day’s cooking on the electric grill. Apart from the lamb chops, on the menu were also some steamed carrots (prepared by mom dearest), sautee mushrooms, grilled mushrooms and skewered capsicum and mushrooms, and garlic bread.

How did the food turn up? Needless to say, it was delicious! (as can be backed by my witnesses i.e. mom,dad & May Lee). As usual, here I leave you with some pictures to salivate on. I like how colorful the capsicum, onions, carrots,  and tomatoes make the dish…. STOP DROOLING ON YOUR KEYBOARD!

Cooking chez CV – Bak Kut Teh (BKT)

Meal Dated: 7 December 2008

This meal upload is long overdue due to hectic working schedules as well as lazy weekends. In this article, you will find that May Lee attempted to cook Bak Kut Teh at the apartment which I must say was pretty well done. With the help of the A1 prepacked seasoning,  the dish was pretty much authentic tasting. For those of you who wish to have a stronger tasting Bak Kut Teh soup, you might want to add in two sachets in the pot of soup. In my opinion, there’s never a too strong a bak kut teh soup… the stronger the better.

Bak Kut Teh as most Malaysians are aware of comprises of pork and herbal soup plus vege where applicable. Chik Kut Teh on the other hand is basically the same dish but the pork is substituted with chicken which basically makes the meal “halal”. I personally love BKT and think that CKT just doesn’t taste as good. Well everyone has their preference.

Bak Kut Teh should always go with soya sauce with chilli and garlic. Heck cares if your breath stinks after that… the taste is just worth it even if you might have to gargle and brush your teeth repeatedly after eating it.

Here are some pictures to whet your appetite!


For those of you who are unable to get the prepacked seasoning A1 Packets or similar, you may refer to the brief instructions which I found on the internet (Taste is not guaranteed but this is the general recipe).


  • 1kg pork ribs or chicken meat
  • 2 1/2 litres water
  • 2 whole bulbs garlic, do not peel
  • 20g Tong Sum
  • 12g Tong Kwai slices
  • 10g Chuin Kung
  • 20g Sook Tei
  • 25g Kei Chee
  • 15g Yoke Chok
  • 3 pieces Kam ChoeWrap in muslin cloth and tie up:
  • 1 tsp white peppercorns
  • 1 tsp black peppercorns
  • 1 tsp anise pepper or Szechuan pepper (Fah Chiew)
  • 1/2 tsp fennel seeds (jintan manis)
  • 1/2 tsp cumin seeds (jintan putih)
  • 3 cloves (bunga cengkih)
  • 1 star anise (bunga lawang)
  • 4cm piece cinnamon stick (kayu manis)Seasoning:
  • 1 1/2 tsp salt or to taste
  • 1 tsp monosodium glutamate
  • 3 tbsp light soy sauce
  • Method
    Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.

    Cooking chez CV – Nasi Lemak

    Meal Dated: 9 Feb 2009

    Today May Lee decided to attempt to cook the Malaysian Specialty Dish –  Nasi Lemak at  the apartment. Everything was freshly prepared, from the chicken and potatoes for the curry dish, to the coconut flavoured rice, to the lightly pan fried salted peanuts, to the fried kangkung (vege) and hard boiled egg. To say the least, the meal was delicious and I can’t wait to have a second round when there’s a chance *hint hint*. Overall preparation and cooking time took approx. 2 1/2 hours… talk about putting tender loving care into food preparation.

    Sorry no recipies for you who’s interested but if you wish to drop by for a try, do drop ML a note. Maybe she might just try attempting this dish again *fingers crossed*, or perhaps something more challenging since she passed this with flying colors IMHO.

    Here are some pictures of the Nasi Lemak meal that we had…. just to make you drool a little…


    For those of you wish to try cooking your own Nasi Lemak, you may use the following guidelines which I found over the internet.  Please note that the taste is not guaranteed but this is the general recipe.


  • 300g long grain rice
  • 2 shallots
  • 2 slices ginger
  • 1/8 tsp fenugreek seeds ( halba )
  • 1 tsp salt
  • 375-400ml coconut milk (from 1/2 a grated coconut)
  • 2 pandan leaves, knotted
  • Method
    Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

    Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

    Cooking chez CV – Apple Crumble

    Apple Crumble… yummm… We tried our hands at making Apple Crumble last weekend after having been told by my sister that it was easy to make. At first I didn’t believe her but now that we’ve tried it… it’s actually pretty simple. Of course hers still taste better especially for the dough part as ours was a little too “hard”.  Too much butter and not enough flour we were told but then again… who could have blamed us especially since we did not have a food weighing scale to work with. We have to estimate the quantity & weights based on self made markings on the side of the sugar & flour packets. Oh ya… the oven now officially has been tested and it works!

    For those of you who would like to try a hand at it, here are the instructions which we followed:

    6-8 Green Apples
    250 white sugar
    200g white flour
    150g Butter
    1 Clove or Cinamon Stick


    1. Peel the apple and core them and dice them into chunks
    2. Put them into a pan. Add sugar, clove and cinamon stick and put on the lid.
    3. Stew the apples for approx. 30 mins stirring occasionally.
    4. Check that the apples are cooked and soft by mashing it a little. Apples should be soft but not  a puree.
    5. Put apples into serving dish and allow to cool
    6. Make the crumble toping. Slice up the 150g of Butter. Mix the white flour, remaining sugar and butter into a bowl. Mix with hand until it becomes breadcrumb consistency. Preheat oven to 150 C / 300 F / Gas Mark 2
    7. Cover the apples with the toping without pressing it down
    8. Put in oven for approximately 30 mins (until crumble is browned)

    Video at:

    Cooking chez CV – Scrambled Eggs Breakfast

    Our previous dish which was the Paella meant that we had leftover mushrooms, tomatoes, onions & etc… What better way of using them and finishing them off the next morning than to cook scrambled eggs? Here are some nice yummy pictures of our Scrambled Eggs dish solely prepared and cooked by May Lee….. ya I was still half blur after sleeping in… Tasted Wonderful… was awake after that with my Instant White Coffee

    Meal dated: 26 October 2008

    Cooking chez CV – Seafood Paella

    This weekend, we had a craving for Paella but we were unable to find any at the Curve… Not that we looked hard but we were told (by our food connoisseur Lim Fong) that they only had it at La Bodega. Feeling adventurous we decided to attempt to cook this dish in our little kitchen. We bought all the necessary ingredients at the Cold Storage. I think the main ingredients cost us about RM30.00 in total (Not too bad eh) but that was because we had to buy a whole pack of small rice, garlics, etc which can be used another day. We got home and downloaded a little recipe from the internet as guidance so that we know what order to put the ingredients in. Anyway why did we cook this dish? We decided we wanted to see how long it took us to cook the dish since we saw them cooking this dish in Kan Cheong Kitchen on NTV8. hahah… needless to say, it took us approximately 1 hour to prepare and cook and there were two of us. I think we would have lost badly if we took part.. but having said that… the end product was superb. We enjoyed the taste and the lovely dish though we got the water level a little on the soggy side. I’m sure we’ll do better during our next attempt… that’s after we buy a nice big pan to cook it in. If you refer to the pictures… you would have noticed we cooked the rice in two separate dishes… one corning ware and the other in a pot. A little hard to judge the water level when using such deep “cooking” dishes.

    If anyone wants to try cooking this dish… I would recommend you to try it out. Its really not that difficult to cook and it’s really yummy!

    Meal dated: 25 October 2008

    Cooking chez CV – Smoked Oysters on French Loaf

    A little bit of tib-bits don’t hurt anyone…. Here we have our breakfast and tea time snack. We opened up a can of smoked oysters and sliced up our French  loaf bought from Atria’s supermarket. We toasted the French loaf slices and buttered them and shoved them into our little toaster over (compliments of Richard & Sharmaine.. thanks guys). Once nicely yellowed, we took it out and spreaded the smoked oysters onto the slices… added salt, pepper, a little lemon and some tobasco sauce….. yummy!

    Meal dated: 19 October 2008

    Cooking chez CV – Spaghetti Bolognaise

    First main course dish to come out of our Changkat View kitchen would be our special Spaghetti Bolognaise (with Lamb meet). Oh yes, we bought the wrong kind of meat from Cold Storage but the taste was still just as good as beef. We also prepared some Fresh Salads and Sautee Mushrooms to accompany our Spaghetti. Needless to say, we were stuffed to the brim. That’s quite a bit of food for just the two of us. The home made vinegarette dressing prepared by May Lee ensured we finished all the salad.

    Meal dated: 11 October 2008