Mission In-Possible

8-Aug-09 - It was 1236am in the morning. It was a very cool morning and everyone was sleeping soundlessly. Except for me and hubby. Coz we have a mission to be completed…

We have failed for twice. And now we vowed to complete the mission impossible...
By tonight as well. On the 1st week, we drag ourselves up at 3am but failed. On the 2nd week, after checking all the information, we make ourselves alert till 1am…but failed eventually too.

It was very dark outside and the breeze was getting cooler. The road was loaded with a few cars and lorries…
There’s some doggies sleeping on the road as well…

We just could not let any of this stopping us from completing out task.
I REPEAT….. NOTHNG CAN STOP US NOW…
As we had long to done this 3weeks ago….

Around 1250, we arrived there…

As we turn to the junction where our destination was to be, I could see that this place was situated just opposite the Batu Lancang market.
This place was called Taman Desa Damai.Just like the previous 2weeks, the situation there was dead silence. Oh Oh…things were not that good…. Again??
We crossed our fingers….and hope that the God is awake to take our prayers…
Lord…we need you…

As we walked into the area. There’s not a soul around….As we walk closer, we saw 2 persons were there. One of them was on the inside and lighting the fire within. The flame was burning strongly…
There were 2 stove, with burning flame..
One was set with charcoal
One with the normal gas stove….
Both were full of aroma and scorching oil….Another person was busy setting up the stall…
Around 110am, the lighting had been up and the stall was all set to go. When the light was on, suddenly lots of people from nowhere had appeared and queuing up… sorry for the bad quality of photo....sigh....
Finally, the stall is ready with tables of yumyum dishes on the tableStill remember the lovely aroma that I mentioned just now?? It was this lovely deep fried chicken. It was soooo well preserved where it was crispy on the outside and tender on the inside…..And the yum yum fried chicken....I believe this should be the trick where these chickens were double fried up. 1st it was fried in the charcoal stove, then was transferred to this gas stove with piping hot oil….

Here’s the reward of the long waited task. We finally completed the job with flying colors for our tummy late at 2am in the morning…After waking for so many weeks, after facing the failure one time and another....We was finally rewarded with the crispy deep fried chicken, a sunny side up egg, some sambal ikan bilis… and of coz the Nasi Tomato.

The chicken was really really Ichi-ban.
The rice, well… I guess they still lack a touch of tomato within…
The ikan bilis, LOVE IT!!!

Just a word of cautious, pls do not be greedy and put too much of sambal or curry gravy.
You will end up covered the taste of the rice as well as the chicken.

Thanks to the Lord, for making our Mission Impossible to Mission In-Possible….
Mission to be able to feast on the Nasi Tomato and the yumyum chicken In our tummy in a Possible way…
Hahahahahah

Window of the World

21-Jul ~ Today is our 2nd anniversary after our registration. And I am conveying hubby’s tummy in travelling around the window of the world celebrating our very special day.

1) French Onion Soup
Ingredients:
4 large Bombay Onions – sliced finely
6 cups of chicken stock
2teaspoons of grounded bay leaf
2teaspoons of thyme leaf
Butter
Some ready-made garlic breads

Method:
Melted the butter in a pan or a Wok. Poured the thinly sliced Bombay onions and stir fried until the onions browned and softened. That will take around 10-15mins. When the onions were softened, put in the grounded bay leaf and thyme leaves. Stir until you could smell the heavenly fragrant. Next, pour in the onion mixtures into the pot of the chicken stock. Simmer the soup for about 10mins.Lastly, served hot with a piece of garlic bread on it…
For normal French onion soup, they will put the bread and garnish it with lots of Mozzarella cheese and baked till the cheese melted for double pleasure. Due to time consumed, I have shorten the length of the recipe….
Anyway, my B still loveees it!! LOL2) US Beer Battered Fish
Ingredients:
300g of fish meat – deboned
1 can of beer
Batter for deep frying (this mixture were mix from corn flour, self-rising flour some salt and waterand half can of beer)Method:
Sliced the fish into bitten size. Then, seasoned the fish with half can of the beer, some salt and pepper for taste. Mixed up the batter as above. Time to fry those fish up!!
Dip the fish generously with the batter. Then, covered the battered fish with excess flour left. Deep fried the fish until golden brown.When finished, the fish should look something like this:3) Thai Jungle Style Curry Prawn
Ingredients:
300g prawns – peel of the skin and clean them up.
50cents of premix Thai red curry paste (you can buy them from the spice stall in the market)
Some cut brinjals
Some cut carrots
Some lime leavesMethod:
Stir fried the chili paste until you can feel the pungent smell into your nose… Phewwww…When chili is ready, put in the prawns and the cut vegetable into the Wok.Don’t forget our little buddy here as well..the lime leavesStir them again and stir them well. Cook until the prawn and the vegetable is softened. Thai jungle curry is ready to served… HOT4) Steamed clam with garlic and chili padi ala M’sia style
Ingredients:
300g of clam
Some crushed garlic
Some crushed cili padi
Some sliced ginger
Some seasoning: sesame oil, soy sauce, salt and pepperOoppsss…pls refer to the ingredients on the right of the picture. Those on the left are for Spicy Crab in Tauchu Sauce. (We have 4 medium size crabs, cleaned and cut in halves. Lots of crushed garlic, ginger and some Tauchu paste (soy bean paste) and cili padi

Method for the clams:
Pls make sure you soak the clams with some salted water in a bowl before cooking them.
Next, arrange the clams in an oblong plate. Pour in the seasoning on the clams and garnished with lots of crushed garlic, some cili padi and some sliced ginger.
Steamed for around 10-12mins or until the shells of the clams were ‘open’ widely. And here goes… Method for the crab
Throw in the cili padi, the bean paste, garlic into the Wok. Stir fried until you can smell the fragrance of the bean.Put in the crabs into the wok and fried continuously. When the ingredients were well mixed up, place in some water and left to boil. Cover the Wok in order to cook the crabs as they have hard shells with them. While waiting for the crab to cook, get prepare a beaten egg with some air asam jawa. (Tamarind paste mix with some warm water).When the crabs were cook, pour in the air asam jawa and the egg and stir constantly. Then, the crabs were all ready to be served. Let’s take a look how far we have gone….
From Malaysia (Steamed clam with garlic and chili padi ala M’sia), I flew my B’s stomach to US (US Beer Battered Fish), next, to Paris (French Onion soup), then flew back to Thailand (Thai Jungle Style Curry Prawn) then up to China (Spicy Crab in Tauchu Sauce).
Now we have 1 more destination to go…
SPAIN…. LOL

5) Spain Seafood fried rice
Ingredients:
1 bowl of rice (best from leftover last night)
Some cubed onions
Some cubed bacon
Some prawns (cleaned, peel off the shell, and preserved in some soy sauce and pepper to taste)
Some squids (cleaned, and sliced thinly and preserved in together with the prawns)
2tablespoon on spaghetti tomato paste
2tablespoon of tomato puree
Some paprika chili flakes
A slightly beaten eggMethod:
Fried the cubed bacon till brown.Then, put in the cubed onions and add on the preserved prawns and the squids and fried till cook. Then, add in the tomato paste tomato puree. Pour in the rice and stir evenly. When done, make a hole in the center of the rice, then add on the beaten egg. Fried until the rice is not sticky anymore and fried rice is ready to be servedNow we have completed our journey. Just can't help to snap another photo before we feast on them...

Hope my B’s tummy is satisfied enough for this little trip around the world then.

Claypot that warms the heart and the tummy…

18-Jul ~ Claypot Restaurant

Heading to Hill Side of Tanjung Bunga, where you can see the 7-11 just next to the Vintage Bulgarian (which we have been there earlier) on the right hand side, go straight to the Jalan Sg Kelian, and you will find this magnificent signboard with claypot as the iconic in the signboard. And here you go, the Claypot Restaurant.

Claypot was believe could sustain the heat of the food served in them...and that's the beauty of Claypot...

You may just park your car outside the entrance and there’s limited parking space. And we were lucky to find the place for my little Kelisa a.k.a Mini Pajero to cozy in as well.

At the entrance they designed the place with the garden-look. Lots of trees and you may found little fountain nearby as well.

The menu was simple and yet packed with lots choices. From vegetables to all sorts of meats…from spicy to TauYu (Soy sauce), you name it and they will have it!!
Something that catch me eyes was this self-made paper boxes. I used to fold them very well as well..but that was history!! LOL
When I was younger that time, I was thought by one of my aunty to fold this paper boxes. This is indeed very useful to throw my mum’s unnecessary Kuaci’s s skin or even the Mandarin oranges peel during the New Year.And this plate of fish cracker was for us…for FREElet’s cut the story as my tummy was growling madly…

1st to serve was this Boiled Haw flakes with apple.Mum said this drink gradually help for digesting and this explains why is my tummy is howling strong and stronger…
This Haw fruits were boiled with the apple until the apple soften and add some rock sugar and you will love them for sure.

And this is hubby’s drink, Lo Han Guo with Chrysanthemum. I found this drink was abit bitter and we suspected they have put too much of Loh Han Guo on the drink.Our appetizer, Prawn toast, was highly recommended from the friendly staff over there.
The minced prawn was spread richly in this bread which cut neatly. Next, they put on some toasted sesame seed on top of the minced prawn and deep fried for perfection. And this indeed was a GREAT appertizer!! (RM6 for a small plate that served for 3pax).

Next to come was my mum’s favorite, Preserved Vegetable (Mui Choy – a very well known preserved salted vegetable normally cook with pork) with braised pork. (RM12 each). This vegetable itself was already taste so yummy as it was preserved long enough. Normally, my mum will shred the vegetables very very finely as well as the pork and stewed together. But Mum said that this dish was rather disappointing as the meat was rather bulky and the vegetable was not that tender enough. And I have the same thought too...

But the taste was there anyway…Next to come was this Claypot Brinjal with minced pork. (RM8 per pot)Brinjals were stacked closely in the pot and the minced pork (stir fried minced pork with lots of dark soya sauce) were poured on them and bring to boil. Garnish with some spring onions and ginger slice and it is ready to eat!!

The last dish to come was the so-called new dish recommended by the staff as well. Kapitan chicken. RM10 per plate. The chicken meat so tender in the mouth…and the curry with lots of herbs and spices and rich in coconut sauce…all of this really make my tummy screamed for more….Before we thought that the diner was over, we were served with a cup of home made tea. When checked with them, they used Pu Er tea to brew together with some Ginseng roots and some Kei Chi..

No doubt, Claypot could help to sustain the heat within, however, this type of dishes is very heaty for our body as well... and this cup of tea I believe could help to ease out the heatines within out bodyOverall, this place really ROCKS my tummy especially when the weather was cold and as well as rainy days. Do drop by as I can see they do have porridge in the claypot which I think will not be any weaker as well!!



Claypot Restaurant
48, Jalan Sg Kelian,
Tanjung Bunga
11200, Penang
Business hours: Tuesday –Sunday
Lunch: 12pm – 3pm
Dinner: 6pm – 1030pm