14-Feb ~ Valentine’s day
Due to hit by economy crisis, we decide to have an economical diner, as below:
Time: 7pm
Venue: My home
Theme: Fusion 5course diner
Chef of the day: Chef Wifey a.k.a ME
Duration of preparation: 12pm-7pm
Soup of the day:
Thai Pumpkin soup.
Due to hit by economy crisis, we decide to have an economical diner, as below:
Time: 7pm
Venue: My home
Theme: Fusion 5course diner
Chef of the day: Chef Wifey a.k.a ME
Duration of preparation: 12pm-7pm
Soup of the day:
Thai Pumpkin soup.
This creamy soup was with a touch of Thai. As the soup base, we will need dried shrimps, shallots, lemongrass, garlic and 2 red chilies. Blend them till it smoothen. Next, stir fried the fragrant ingredients in a wok with some belacan flour. (Belacan flour is a assortment of shrimp paste). Final step was to add on the pumpkin and the water and cook till the pumpkin is squashy and fluffy. Served with UHT coconut milk and served while hot!! The taste, LOVE it!!!!Appetizers’:
1) Warm Curried Ham with Long Beans
2) Stir Fried Asian Peppercorn Prawns
3) Masala Chapati
For this special day, Chef Wifey had arranged 3types of appetizers as the hors d'oeuvre of the night. Here’s the picture of whole:
For this special day, Chef Wifey had arranged 3types of appetizers as the hors d'oeuvre of the night. Here’s the picture of whole:
Let’s zoom in for a closer look on what was that about:First appetizer was the Warm Curried Ham with long beans. Shredded of ham were marinated overnight with some curry paste. Then it was stir fried until the sauce thickens. Decorate the plate wit some fresh lettuce and some poached long bean. Top the salad with the fried curried ham and some curry flavor cashew nut for some nutty feeling. Decorate the salad with the lemon oil dressing made of olive oil, lemon juice and some brown sugar.
You just can’t help to have more than1 helping.
Next was this Stir Fried Asian Peppercorn Prawns. 
These prawn was stir fried with onion, ginger, lots of peppercorn and garlic. Make sure these prawn is marinated for at least 2 hours.Yum yum!!
The masala was made of potato and carrot and tomato cubes. Now the magical touch that made the yummy masala was this cummin seed and mustard seed. Not forgeting the chili powder as well. Swathed the masala with chappati and served great either it’s hot or cold.Main course 1:
Grilled Snapper with Herbs Butter.
First, grilledthe fish evenly cooked n both side. Then garnished the fish with herbs butter. (This butter was home made and you will need to blend the butter with generous serving of coriander leaves and lemon juice. Shape the herbs butter in an aluminum foil as a shape of a log and fridge thoroughly.) Put some flavored boiled potato. When the butter starts to melt, then its time to feast them!!Wait…this dish like lack of something…something crunchy. That’s it, some chips!! This looks better....
Main course 2:
Caramelized Coriander Chicken
This boneless chicken was marinated well overnight with some turmeric powder, shallots, garlic, soy sauce, rice wine, oyster sauce. Coat the chicken with some flour and fried them till cooked. The caramel sauce was made from brown sugar, vinegar and some chopped coriander.
Served with some boiled vegetable and some mayo as dressing.
*grin*
Dessert:
Vodka Lime sherbet
This dessert was indeed very easy to prepare as all you need was some vodka, some lime zest and some lime sherbet. Pour over the vodka on the cup bedecked with the sherbet. Garnished the dessert with some lime zest on top and here you go a mouth-water-ing dessert!!
Here’s the 5 course diner by prepared by Chef Wifey. Hope hubby likes it as it took 7hours just to prepare all of this!! With all the goodies, here’s my most proud masterpiece of all…..
My B’s belly… *hahahhaaha*
Happy Valentine My Dear.
May the love in the air shelter ALL the lover beneath!!
Cheers!!
Caramelized Coriander Chicken
This boneless chicken was marinated well overnight with some turmeric powder, shallots, garlic, soy sauce, rice wine, oyster sauce. Coat the chicken with some flour and fried them till cooked. The caramel sauce was made from brown sugar, vinegar and some chopped coriander.Served with some boiled vegetable and some mayo as dressing.
*grin*
Dessert:
Vodka Lime sherbet
This dessert was indeed very easy to prepare as all you need was some vodka, some lime zest and some lime sherbet. Pour over the vodka on the cup bedecked with the sherbet. Garnished the dessert with some lime zest on top and here you go a mouth-water-ing dessert!!Here’s the 5 course diner by prepared by Chef Wifey. Hope hubby likes it as it took 7hours just to prepare all of this!! With all the goodies, here’s my most proud masterpiece of all…..
My B’s belly… *hahahhaaha*Happy Valentine My Dear.
May the love in the air shelter ALL the lover beneath!!
Cheers!!
Upon entered, we were greet with a grin by the waitress. As we seated, I can the strech of pictures of Italy were hang orderly on both of the wall. I guess the owner of this restaurant must have trek all around Italy, as you can pictures of Leaning tower of Pisa, Rome, France and etc. Each table, were decorated with an Italy map where you can see Italy in whole.
As we glimpsed through menu, we can see that this restaurant is offering set dinner, inclusive of a soup, a main course, a drink and a dessert. The price range differs from which main course you are ordering. We decide to order Seabass Tuscany, of RM38++.
Next to arrive was the Green pea soup. I can savor that the soup base was made from potato purée to smooth texture. Simmer together with some chicken stock and pulp green peas, this soup was excellent combinations with the Garlic bread served on the house. Inside the soup, you can find chunks of potatoes. I can really gulp up the whole bowl of soup. *hahhahhaa*
Heres’ comes over main dish, Seabass Tuscany. I just fell in love when I read the portray of this beauty. Chunks of Seabass were grilled in a perfect way and seasoned with lots of black pepper. The sauce of this dish was superb as they add some white wine on it. Together with some herbs like thyme, rosemary, salt and pepper to taste. This sauce really brings out the flavor of seabass itself. YumYum!!
We make up our mind up to try on the so-called famous pasta. Italian was famous for their pastas, either with cream sauce or in the heavy tomato sauce. It was this Penne La’ Cosova, made of stirred fried of cooked penne together with tomato basil and also some sliced hotdogs. If you can take beef, you can always swap the hotdog with the beef. You can taste a enormous tang of the garlic itself in this dish. Lastly, sprinkled with some parmesan cheese and some basil leaves, and you will have aromatic yet appetizing pasta. Only served at RM19.8. Good!!
The last to dish up was the Strawberry ‘Bono Cota’…. (Sorry….that’s what I evoke when I asked the waitress what is that…hope that I got it correct… *grin*). It was the milky pudding served underneath the cup. Top with some extremely sweet strawberry sauce….for me-la…. and also my favorite, halves of fresh strawberry was the dessert of the day… it was really yummy if you have a sweet tooth for this.
Overall, I like it so much over here; it’s like the Mini Italy for me, where you can see loads of pictures of Italy while enjoying their ever famous cuisine over here.
We arrived there around 1140am and the place was already packed with customer from afar and near. They were not only famous for its’ fresh food, and also they self made coconut flower alcoholic drink. You can called this coconut wine if you want to… *grin*
In this place, we were served Leng Teh as the drink. Leng Teh was the drink made of Chinese herbs that have a cooling effect. Boiled with brown sugar to double the effect. 
The 1st dish to come was this steamed octopus and garnished with some garlic oil. It was so fresh that you could eat at its own. Dipped with some chili sauce garnished with crushed peanuts. 
Next to come was the steamed clams a.k.a Lala, what we called locally. These Lalas, were steamed with generous serving of ginger and crushed garlic. The garlic and the ginger itself can really enhance the freshness of the clams.
Then was this crunchy serving of fried popia. The fried popia over here are different with those we taken anywhere. Instead of deep fried the rolled up popia, these popia was made of a few layer of well stack of ingredients such as chunks of prawns and chopped meat.
Next, we have this Kerabu Cucumber. This dish was made of shredded of cucumber, onion, dried prawns and some crispy cashew nuts and top with the some sweet and spicy sauce.
And here comes the most talk about dish, deep fried Baby Chic. This premature chicken was marinated well and deep fried for better. And you just can’t help to lick your finger till the end.
Take a good look at the little drumstick.
Then was this steamed fish head with lots of crushed garlic and slices of ginger. The fish was so tender yet so fresh and you just can’t help to slurp up the sauce itself. 2 thumbs up!! 
Another signature of this place was their fried noodles and Bihun. Yum Yum!!
Take a good look at the dishes on the table served for 9 pax.
As a dessert, we ordered this Deep Fried Ice cream. Assorted flavors of ice cream were put into this batter mould and deep fried. You can taste the crunchiness on the outer layer while on the inside; you can taste the coolness within. 
As a whole, this place served fresh food and nice tuak!! Pamper yourself with the bites of the deep fried baby chic and nourish yourself with this steamed fish head.
Each of us were given this special home made sauce. It was a mixture of soy sauce, crushed garlic, cili padi and some vinegar. A perfect match with those piping hot ingredients from the pot!! 
Here comes the our yum yum fish pot. Inside the pot, there’s already some fish soup together with others ingredients like the seaweed, ‘fu chuk’ (made of soy) as well as chunks of deep fried fish cake. They used the charcoal to heat up the soup for better taste. And the taste…. Love it!!
Besides the fish pot, there’s other side dish that you add up as well. Over here, we ordered some leafy vege, pork kidney, magi noodles, extras ‘fu chuk’, some fish balls and some mushroom. 
And this little fellow was one of my favorite pal as well. It was called the Bamboo shoots. It was crunchy but indeed it absorb the goodness of the soup easily.
As a whole, if you happen to drop by at Raja Uda, do drop by to relish this goodness of the fish pot then!!
Then was this signature soup from Kim Gary. Borsh soup and Cream soup. Borsh soup a.k.a ABC soup was the nicely brewed tomato soup with some vegetables such as carrot, celery and cabbage. It tastes sours and a touch of sweetness. Cream soup was the creamy soup with vegetables like corn and etc.
Here’s the picture of our drinks. Iced Milo and Iced in Yang.
Next to come was Braised Beef with Fragrant rice. The beef was tender enough while the sauce was just adequate to taste. Served with some corn and broccoli and steamed white rice.
Here comes the Sliced Pork with Shredded Mushroom Rice. Stir fried shredded pork with mushroom and served with fragrant rice.
Next was this simple noodle dish. Maggi noodle served in soup base. Just fried a sausage and a ham and top with an egg, and here goes the yum yum noodle dish!!
Then was this favorite dish of my sis. Assorted seafood rice in hot steamy stone pot. The stone pot was heat up real hot. Then some rice was put on the stone pot. Served with big piece of unagi and some octopus. There are another side dish like crab meat and some vegetable. Then they garnished the rice with some sweet sauce. This dish is guarantee for its steamy and hot rice till then end.
Nice!!
Yu Sang plays a wealthy role for Chinese. Chinese believed that eating Yu Sang, it will definitely bring lots of good luck and wealth within. The higher you tossed the dish, the more luck you will have then!!
Here comes another signature dish. Shark fin soup. As I get to know, you will need to prepare the weighty chicken stock. In order to get the ‘good’ soup base, you will need lots of chicken leg and large chicken as well, stewed for 6-8hours. You may add others ingredients like the dried scallop, crab meat, fish maw. Once it was about to serve, then only you add on the shark fin as we do not want to over cook the shark fin. Lastly, thicken the soup by adding a touch of smoothness by adding corn starch and also an egg. Now you know why this is my favorite dish?? *hahaha* 
Now here comes the Chicken, a must-have dish during New Year. In those older days, Chinese were very poor and they barely eat chicken. Hence, during those big days like Chinese New Year, serving the chicken is a necessity. For this round, we have tried this Almond chicken. The most mesmerizing about this dish was the chicken meats were aloof thoroughly and left the skin behind. Then they smashed the chicken meat with some fish paste and then it was stuffed back to the thin layer of the skin. Sprinkled with almond, then this dish was deep fried again. Served together with some sweet sauce as the dipping sauce and some steamed Mantao, this dish really good. 
Prawn in Chinse means ‘Har’. ‘Har’ in Chinese means laughter. By having this dish, we hope that we to have a great laugh all year long. This is my sis favorite dish. Deep fried prawn with Nestum. First, the prawn was deep fried. To prepare the garnishing, you will need egg and lots of Nestum. A hearty dish with enormous taste!!
Fish was another must-have dish on the table during reunion dinner. Fish also known as ‘Yu’, ‘Yu’ means wealth in Chinese. How can we Chinese neglect such an important phrase in our dinner as most Chinese wants to ‘Fatt’ (means prosperity) *hahaha*
Now here comes my mum’s favorites, Lap Mei Fan, Preserved Meat with Rice. During the old days, Chinese likes to conserve all sorts of meats and vegetables to keep for the winter. Hence, during Chinese New Year, this dish is a must as well. This fragrant rice was cooked with the preserved meat. I found that the rice were a bit overcook as it was somewhat hard. I still prefer Lotus Leaf Rice….. *grin* 
To complete our reunion dinner, we have the Red Bean Soup and some Chinese pancake. The red bean was blended finely upon cooked in order to create a soft texture. As for the Chinese pancake, it was the brittle pastry with some smashed lotus seed inside.
Now you have had knew the usual dishes that we should have during new year, let us skip to another home made reunion dinner for Hokkien.
First, was the soup. It was called Pig’ belly soup. My mother-in-law used 2 large old chickens as the soup base. Next, the pig’s belly was washed thoroughly and grilled in the Wok without any oil. To discard the smells within, lots of garlic and ginger were stuffed beneath before grilled. Next, put the belly in whole into the pot as to avoid it melts easily. You will need to puts loads of peppercorns as well as some gingko nuts.
Next was this Vegetables ala Lo Han, cooked by me *heheheehe* during the 1st day of the New year, Chinese will normally opt for Vege as they believed that if those younger generation if chose to be Vegetarian on that day, it will bring health to the elders in the family. I have used lots of vegetables like Chinese cabbage, broccoli, mushroom, French bean, carrot, taupok, (a similar like Tofu, but this Taupok is more crunchy), Tang hoon
My master piece *hahaha*
Then, we have this Popia roll. According to my mother-in-law, this dish means to have a full pocket of money. First, you will need popia skin top with some sweet and spicy sauce. Next, put some stewed Mengkuang (ya…mengkuang again) and garnished with some sliced egg and crab meats and here you go the yumyum dish!!
This dish itself was called Hao Si Sung, which means Good things. In Chinese, Hao Si actually is referring to Dried Oyster. You will need loads of carrot cubes, water chestnut cubes, BBQ meat cubes, oyster cubes, mushroom cubes and cubes of prawn as well.
Another signature dish for Hokkien, the Stir Fried Mengkuang. Made from shredded Mengkuang, mushroom, meat, carrot as well as cabbage. Nice!! 
Not forgotten also the Steamed Fish.
And guess what we have for dessert?? Some Konyaku Jelly with fruits, self-made by me as well….. *grin* 
Take a good look then…
