The Life Player

I went to Sunway this weekend for a weekend break. We went there in a group of 5 and we decided to cook there as cooking utensils are all provided. On Friday, we are all filled with excitement as we shop for things and ingredients that we might be needed on that day. Yes. We are overjoyed. We are staying only for a night but there are plenty of things in our shopping list as if we will be there forever. On Saturday, we had Nasi Lemak for breakfast before heading to our destination. When we arrived there, it is already 12 something noon. After playing around in the room and now we realized that we are going to cook dinner. Menu that we had planned is Rosemary Chicken as main course with blanch vegetable, mash potato, coleslaw, fried prawns as appetizer, tomato soup(this is soup in a can), baked macaroni and cheese and a last minute dessert - parfait. Scenic view from our suite. our bed Here it is. Rosemary Chicken. Everything goes well as planned. It looks tempting rite... Rosemary Chic...

Yesterday, my colleagues and i suddenly feeling excited to do caramel pudding. So, three of us decided to do this project. When i saw the recipe, something came from my mind... tau foo fah(bean curd), steam egg and yacks...! Why should so many eggs are used in pudding? Here is the recipe: 3 eggs 2 egg yolk 1 can evaporated milk(400ml) 4 tbs sugar 2 tsp vanilla essence Caramel: 5 tbs sugar 2 tbs water For the caramel, cook the sugar in low heat until brown then add in the water and pour into the pudding mold. i use gula melaka instead of sugar. 1. First, beat the eggs and sugar. what i do is just beat the egg. This shows that i dun like to follow instructions. :P 2. Heat the milk. Mix in vanilla essence. 3. Then put into the oven and bake or steam using a steamer(i use rice cooker to steam). 4. Set cool and keep it in the fridge for few hours until chilled then it is ready to be served. After all those hustle and bustle... This is the caramel pudding that i have done which really lo...

Last week, my friends and i decided to try out the newly open restaurant in Mid Valley, Pasta Zanmai. It has a nice environment to dine in. The food there are delicious as they are the combination of Italian and Japanese food. I had the hotate aka scallop with potato(forgotten the name in the menu) for my main course. Hotate, prawns, mushroom, potatoes in creamy white sauce. Aren't they tempting? Seafood pasta in cream sauce. Slurrrp! nice... This is recommended if you adore white sauce for pasta. There are generous amount of seafood and Shitake mushrooms in this bowl of pasta. This is soft shell crab pasta which is one of my favorite too. i love crab. This dish is accompanied with a bowl of black sesame seed which is to be sprinkled on top of the pasta. Seafood soup pasta. This soupy dish is suitable for one that love soup. The soup is sweet and fragrant. Hotate pizza and now it's pizza time... cheers~ Cold green tea is serve in a jar whereas the hot one will be with this hot...