boo_licious writes: The sign which points the way to great steaksSince it was Splashie Boy's birthday on Friday, we did the celebrations during the weekend. I had to work on Friday night - loads of good Chinese food but unfortunately I couldn't bring him along.Starting out with deep fried prawn and codAs Splashie Boy is a huge bovine fan, I knew it had to be Wagyu or Kobe beef for him. Since it was all about steaks, we decided to venture into a steakhouse vs a fine dining restaurant. I had heard good things about Angus Steakhouse at Pavilion and decided we'll just give ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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rokh writes: I confess; the real reason I had been missing in action since my sister’s wedding is watching an anime on baking bread, Yakitate!! Japan (Freshly Baked, Japanese Bread): - picture source from WikipediaI know I would be considered a tad too late in the anime world to be raving about this series now, where in fact it had been a wave two years ago! There are even bloggers who already made the only read more

© rokh | original post at http://thamjiak.blogspot.com/
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babe_kl writes: One evening, hubby managed to picked me up early since he was in town to meet his client. On the way home, he said he was hungry. Since we were about to reach Taman Shamelin, I suddenly recalled Shaolin Tiger posted about a western restaurant in the vicinity. As I wasn't sure where is the place nor the name of the place, I used hubby's N95 and the 3G service to check into Shaolin Tiger's page on this place. Finally found the details almost the same time we saw the shop front - Kafe Pat Kin Pat Sun! Thank goodness for technology ;-)The menu is very extensive. You can find western grubs, some local fare and ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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teckiee writes: Yet another short post. I made this mini loaf of bread earlier this month during my team's teambuilding at Malaysian Institute of Baking. Have fun with the recipe =)Preparing the Sponge- 385g bread flour- 4g instant active dry yeast- 231ml cold water1. To prepare the sponge, mix flour, yeast and water for 3 minutes on slow speed. The sponge should be cool, feels dry and slightly firm.2. Ferment the sponge by placing in an air-tight container for 3 to 4 hours. The sponge should raise three times its original volume.Preparing the Dough- 9g instant active dry yeast- 127g cold water- 110g ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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team bsg writes: We just love this place. Everything is so down to sea. And the alfresco snacking is a joy. the Lumut Seaside CafeEach white plateful of the cucumber , tomato and lettuce + carrot strips in Western creamy sauces , potato chips, sardine sandwiches + round breads , overlong noodles and rough meat patties start from RM 5 something . but the gorgeous view is worth a million dollars , yes ? ...u bet ....& also ! if you dowan to go home ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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teckiee writes: If blue cheese a moldy cheese, how will one know if it's really moldy until it is not edible?Well, this... is blue cheese you don't want to eat.I think I exposed my blue cheese to some water before I kept it. I didn't eat it for a week or so. When I wanted to have it with my ceaser salad, I notice the cheese had something funny on top. White and furry. The same fungus that grew here.That's when I knew I had to throw the cheese away.Being me, I continued to keep the cheese covered in the fridge to see how ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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Robyn Eckhardt writes: The Philippines is blessed with a substantial body of good food writing, both serious literature and research by the likes of Edilberto Alegre and the late Doreen Fernandez, and less 'learned' but nonetheless enjoyable books by professional and amateur food lovers. An hour spent browsing the shelves in the food writing/cookbook section of a Manila bookstore never fails to deliver something surprising and delightful. In December I found a couple of gems: a thirty-year-old publication by the Philippine Banana Export Industry Association called 100+1 Banana Recipes, and a slim paperback called Pulutan: From the Soldiers' Kitchen. The first is what its title suggests, a straightforward collection of recipes (written in both Tagalog and ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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teckiee writes: Quick lousy post on the post CNY party at BBO's.Uncle L Nic made bruschetta.Sushi rolls by Auntie (hehe) XLB.Jalan Alor after 11pm Tai Kor brought Roasted Pork Knuckle. Something he tapau'ed from a restaurant near his home.The sauce for the knuckle.My Tai Kar Che bought Teluk Intan (Ansun) Chee Cheong Fun from Uptown Damansara. Curried pork from Fennifer, one of BBO's student. Jackson (When I say Jackson, I say his Mom ;p) ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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babe_kl writes: **Non-Halal**Comfy and hearty breakfast or snack of creamy scrambled eggs topped with chorizo on a slice of my homemade multigrain bread - it's just scrumptious!To make scrambled eggs, heat some butter on non-stick pan. Pour in some milk or cream (for a luscious, creamier and sinful version). Pour in eggs and stir. Stir all over the pan to ensure the bottom part of the eggs do not get over cooked. Remove pan from fire and dish up when the eggs came to the texture you fancy ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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boo_licious writes: One of my favourite places to dine at the moment, at the Gardens, is this little place next to Isetan, serving good food and yummy desserts. I love the clean look of this place - especially the green sofas (currently my fav colour) and the repainting of kopitiam chairs and tables to a soothing green and pastel blue.Mushroom and 3 Cheese Melt on Toasted Multigrain (RM18)Food served here is fresh with an emphasis on natural and organic ingredients. I especially love their desserts as, they use real butter and unbleached organic flour. Makes a difference in taste. Crispy Duck Salad with Pear ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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