Archive for December, 2008

Happy New Year 2009

Posted: December 31, 2008 in Mumblings
Tags:

eggs

Happy New Year. all the best for 2009,

May all be well, peaceful and happy.

Santan Pandan Jelly

Posted: December 30, 2008 in Things To Do
Tags:

Flipping through  ‘Delightful Sweet Treats’ by Y Three K Publisher, (again) was a ‘lau-nuah’ (mouth watering) experience,  the desserts shown in the book were very tempting and the best bit was- the recipe didn’t call for exotic ingredients but things  that are  easily available.

 I tried the recipe below  ( original name is Pandan -Jade jelly) which was simple and  turned out pretty good. This is a 2 part recipe, complete Santan layer first and only when this layer is set ( harden) do you start on part 2 – the pandan layer

 

Santan – Pandan  Jelly

 Part 1  – Ingredients : Santan Layer

 3 ¼ tsps agar-agar powder

80g sugar

¼ tsp salt

250ml concentrated coconut milk

500 ml water

 Method :

 1. Mix ingredients into a pot, boil ingredients until dissolved. Sieve mixture and pour into a square mould, allow to set

 2. Use a  cutter to stamp out patterns, remove the cut-outs

 jelly-santan

Part 2 – Ingredients : Pandan layer

 2 ¼ tbsp agar-agar powder

230g castor sugar

300ml pandan juice

1000ml water

 

Method:

 1. Mix ingredients into a pot and boil ingredients until dissolved. Sieve mixture and pour into hallowed out pattern. Leave to set

The result :

jelly2

NB: . I halved the recipe above and managed to fill a 8 ” x 8″ square pan.

 NB2: for the cut-outs from the santan layer , I arranged them on top of  the santan layer. so that when the pandan mixture is poured into the santan layer, the green will fill up the hallowed parts on the santan layer and on the pandan layer, you will also get the santan pattern .

NB3 :  did a big bo-bo as I  didn’t notice that for the pandan layer, the agar-agar powdered is measured in tablespoon whereas the santan layer was measured  in teaspoon.

 I was wondering why the pandan layer used so much of water but  less agar-agar powder, I already poured the pandan mixture onto the santan layer and after more than 15 minutes, it hadn’t set …and only then….i re-read the recipe – did I realized my error of using teaspoon instead of tablespoon…. I poured the un-set mix back into a pan and added the correct amount agar-agar powder and repeat the procedure. Lucky it turned out ok

Mr Boss invited us  to Bangsar Seafood Garden for a pre-christmas / Chinese new year meal. There was a Special Year End package available- the 4 packages   -Package A -RM488 ++ per table or 10 ; Package B -RM 588 ++ ; Package C -RM688++ and Package D RM1,288++ .

Mr Boss must be feeling generous but not  generous enough  to select the RM1,288 package but settled for Package C, I guess I should be thankful that it was not  the RM488 porhh. We called a few days earlier to make reservations and managed to get a private room.

When the waiters (they do not looked local) brought in the yee sang, they place that on the side table and two of the seemed to be in heavy discussion ( in some foreign language) for more than 5 minutes, then later, one of them went out and a Chinese waitress came in and started to open the pre-packed packets  and pour them onto the big plate.

Then we started to toss the yee sarng and shout out all the auspicious words ‘to good health’ ; ‘ prosperity’, ‘good business’  ‘good blog traffic’ etc etc . there were a lot of the floury crunchy ( muruku-ish) stuff in the yee sang, I managed to get a slice of salmon, but am not sure I see the snow pears.

yee-sang

Next dish was ‘shark’s fin broth with seafood and scallop’  this was tasty and I have to admit that I had a second helping ..although I do not support the killing of sharks for the fins and should have boycotted this dish sorry..

Next – ‘ steamed chicken with bamboo basket with lotus leaf’ I think there was half a chicken in this, the chicken was cooked to very tender and it was very easy to be ‘dissected’ , there were dried mushrooms, snow peas, carrots as well as fried wanton in the bamboo basket. We enjoyed this dish and the bamboo basket was quickly emptied

chic

They brought a portable stove to the table and then placed a claypot on the flame, we were told to leave that to cook for 10 minutes, being lazy, we asked the waitress to do the cooking and watch the time. The gravy was ok although I find the fish was a bit too fishy.This dish is – Stewed cod fish in claypot ‘home’ style

cod-fish

For the next dish, Grill hot stone prawns – they also had to bring some ‘gadgets’ to the table, which included a big saucepan, the uncooked prawns were put inside the pan and then covered and voila.. one of my colleague caused a bit of a commotion as she had to duck to avoid the hot steam that were blowing furiously at her.. The prawns turned red in a matter of seconds, and it was very good. The prawns was ‘just’ cooked and had the sweet and fresh taste.

prawns

After the prawns, I think that the cook start to be a bit too generous with the use of salt… Braised  stuff oysters with ‘fatt choy’ was next, there was something ( like a fish paste / meat thingy) wrapped around part of the oysters , the rich and unique taste of dried oysters served with thick shitake mushroom and broccoli, this was good but we would enjoy it more if it weren’t so salty.

oyster

By this time, most of us were started to feel full and so when the fried rice arrive, everyone gave out a groan, but when the waiter went around to serve  the rice, nobody denied him, it was like yong chow fried rice -plus a lot of salt, this (again) was very salty.

Next the waiter came in with a big bowl of yellow looking stuff  ‘chilled mango puree’ , I didn’t quite like it as to me it taste a bit milk-powder-ish, but I think the rest of my colleagues disagree as they were seen happily sipping the dessert.

The last dish was ‘Chinese pastries platter’ which was pretty, 2 different kinda pastries were served inside the wooden basket, one looked ( to us )  like a ciku ( but I think might be something more glamourous) , I found this a bit dry and floury and the filling was a bit short.. The other pastry was shaped like jagung and the pastry was like those for ‘ping pei’ mooncake skin  and the lotus paste  filling was neither too sweet nor too bland, I like this a lot ( as some of the people do not have a sweet tooth, I managed to have 3 of these..oink oink )

dessert

Overall, everyone commented that the meal was enjoyable and value for money

Bangsar Seafood Garden Restaurant
One Bangsar
No 63, Jalan Ara
Bangsar Baru
59100 Kuala Lumpur

Their website is here

Telephone +6 03 2282 2555
(Lunch: 12:00pm -2:30pm)
(Dinner: 6:00pm -10:30pm)