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…
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!
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).
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.
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.
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.
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
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