The Battle Continued & Round Table Talk @ Pantai Seafood Restaurant

The battle for another meal continued and the settlement was concluded at Pantai Seafood Restaurant at Kayu Ara.

Braised Shark Fin's Soup with shredded Chicken meat.

Braised Australian Live Abalone with broccoli.

Dragon Boat Fritter - Prawns with Yam coating was special and delicious.

Traditional Hakka Hand made Tofu

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Canadian Geoduck either you eat it raw or you can cook it with the herbal soup on the burner.

I like it raw with wasabi. Fresh and gorgeous taste of a lovely seafood.

Barbequed Crab - big, succulent and yummy.

The aroma of burnt seafood added the excitement of eating this crab.

Another crab but in sweet & sour sauce - a little bit messy in term of handli! ng but s ome like it especially with the fried dumpling.

It was time for green and it was bitter gourd stir fried with bean sprouts a good dish to balance up the combination.

One green not enough so came another the signature veggie of Pantai Seafood a two taste of Kai Lan.

Poached sea cockles to thicken this sinful indulgence of "makan".

A dessert of longan & Sea Coconut to end the dinner. What a wonderful dinner and thanks to Danny & Brandon.

So what's next boys?

Pantai Seafood Restaurant
Lot 13575, Jalan Cempak! a PJU 6A
Kg Sg Kayu Ara
Petaling Jaya

Tel No: 03 - 7725 5099/1099
GPS: 3.125756, 101.609126

Simply Cooking: Roast Pork Belly

You may wonder why Roast Pork Belly is included in the "Simply Cooking" series. Well here are the reasons:

1. I usually make this when I'm feeling lazy
2. No cutting required before cooking. The cutting happens after you're done cooking
3. Dishes? What dishes? You may need to clean the oven but it really depends how you place the pork in the oven!
4. You can freeze this and have it with noodles, have it as a side dish or just on its own as a post-dinner snack (I don't advocate this "post-dinner snack" thing by the way)

It's not difficult to make. Only time-consuming because you have to wait for the pork to be roasted. Anyway, to the recipe!


Slightly charred

Recipe: Roast Pork Belly

Ingredients:

-1 kilo of pork belly (Make sure you get organic pork or else, be prepared to face gaminess! You want to get really high quality pork because you are mostly relying on the taste of the pork itself for this dish)
-3-4 tablespoon of salt
-A pinch of five spice
-A pinch of pepper


Instructions:

1. Bring a large pot of water to boil, place pork belly into boiling water. Lower heat. Let it slowly simmer for 10-15 minutes (The larger it is, the longer you need to leave it in the water!). This step allows you to poke the pork skin without using much strength. Also, it's a good way to keep the pork in shape when you roast it.

2. Meanwhile, in a large baking dish, wrap it with layer of aluminum foil. I use two layers.

3. Remove pork from water, pat dry with several napkins. You want it to be really dry! Place pork into the baking dish, skin facing up.

4. Poke the pork skin with a fork. You do not need to exert much strength because you don't want to be pierci! ng the m eat! Keep poking until you are satisfied - this is a good way to de-stress. Pretend that the slab of meat is someone you dislike or something you loathe!

5. After you are done poking, rub in the salt, pepper and five spice. Use your hands please. Feel how the pork is like! You're the cook! You must know what you're cooking!

6. After rubbing the salt in (give it a good old massage), cling wrap the baking dish and pop it into the fridge for one to two days.

7. Heat up the oven to 180 degrees. Place pork in the oven at the middle rack. Cook for 30 minutes. Then, increase heat to Grill/Broil function for 15 minutes. It will send the pork crackling in no time!

I use a convection oven by the way. If you use a gas oven or something, you might want to transfer it to the top rack.

8. After you're done baking, remove pork from oven and let it rest. Don't get impatient and start cutting the pork now. Cut it after 30 minutes.



The first time I made roast pork, I used pork ribs. Bad idea cos' it can't stand up properly...


I hope you guys enjoy this simple recipe.

Blueberry Muffins

Blueberry Muffin is one of the best muffin varieties that you should try. Muffins refer to breads that are baked in small quantities. The dough is often placed in paper cups and baked in muffin or cupcake pans.

Blueberry Muffin or any muffin variety can sometimes be mistaken as cupcakes. Muffins and cupcakes are two different things. Muffins are less sweeter and it does not have any frosting. I do not really think that the distinction is important. All that matters is the taste. Call it Blueberry Muffin or Blueberry Cupcake it should not be an issue as long as you are enjoying it.

This Blueberry Muffin recipe is probably one of the simplest recipe around. I am confident to say that anyone with or without experience in baking can make their own blueberry muffin just by following the details described in this recipe. I know that baking can be intimidating to most people. Dont be afraid to try. As long as you have the will and the correct guidance, you should be fine.

I like this Blueberry Muffin Recipe because it has the taste and consistency that I want in a muffin. One note though, it is highly recommended to use fresh blueberries to ensure the best flavor. I love having a piece or two of Blueberry Muffins for breakfast. I like eating muffins while enjoying my coffee.

Do you also love Blueberry Muffins?

Try this Blueberry Muffin Recipe and let me know what you think.

Ingredients

3/4 to 1 cup fresh blueberries

5 tablespoons fresh milk

1/2 teaspoon salt

1 1/2 cups! all-pur pose flour

1 piece raw egg

2 teaspoons baking powder

3/4 cup white sugar

1/3 cup vegetable oil

Watch the Cooking Video:

www.youtube.com/watch?v=f3fg_KxeWBk


Cooking Procedure:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well and set aside.

3. In another large mixing bowl, combine egg, vegetable oil, and milk. Whisk until all the ingredients are distributed (using an electric mixer).

4. Continue whisking while gradually adding the flour mixture.

5. Turn the mixer off and add-in the blueberries. Fold-in the mixture until the blueberries are distributed well.

6. Arrange paper cups (muffin or cupcake cups) on a muffin pan. Scoop mixture and arange in each paper cups.

7. Place the muffin pan inside the oven and bake for 22 to 25 minutes, or until it passes the toothpick test.

8. Remove from the oven and allow the temperature to cool down.

9. Transfer to a serving plate and then serve. Share and enjoy!Related Posts:

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Dim Sum & Rice Dumplings At Li Yen, Ritz Carlton KL with Chef Tan

The rice dumpling festival is coming to almost an end; with most hotels & restaurants offering their once-a-year creations til 6th June 2011.
What about you? Have you tried any of these fancy, loaded with abalone & what- nots yet this year?

Aside from a 3 kg one (HERE in Sunway Resorts Hotel) & a lovely red dates one by One World Hotel , heres one that I had the opportunity to make myself at Li Yen, Ritz-Carlton, Kuala Lumpur just last week.

Yes, make as in getting my hands dirty actually stuffing the dumplings & tying it up prior to boiling. Usually, the case is the other way round, me untying the dumpling & stuffing my mouth with it. :)

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All ingredients laid out on the table in preparation for us.

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My experience with chang (as we hokkiens would call it) was using the long bamboo leaves & tying the end product with hemp strings. Those were during the years when I was slaving away for my grandmother.

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Here & today, we were given lotus leaves instead, which is just as well, since the dumplings we were making are humongous & brimming with greedy morsels of gourmet ingredients. Oh yay! ;-)

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Ko Ching Chung Steamed Glutinous rice dumpling with split yellow peas. RM 32++.

Below are all the ingredients that goes into one; starting with the core ingredient the glutinous rice of which Chef Tan has seasoned it with garlic, sesame oil & lard.

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Yup, lard. Because this particular dumpling we are making is NON-HALAL. Oh finally, my first non-halal dumpling this year!

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Most dumplings Ive seen this year have yellow beans in them. Same goes for here.

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My eyes widen when I saw this. Roast pork!

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They went even wider upon sighting this cubes of glistening LARD. This dumpling is going to be a truly original piece, I grinned to myself.

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The shy but patient Chef Tan started the session & showed us the process step-by-step.

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STEP 1: Spread open one big lotus leaf

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STEP 2: Lay 3 bamboo leaves on to reinforce the lining of the lotus leaf. Then a chinese mushroom is the first of all the ingredients to be placed inside.

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Here is me during my turn.

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STEP 3: Glutinous rice, yellow beans as the base before going crazy piling on the yummy salted egg yolks, roast pork, dried shrimps, chestnuts and cubes of lard.

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STEP 4: Cover with more rice & yellow beans.

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Then its the difficult part, the wrapping & tying, especially if you been greedy like me & piled on too much stuffing. :P

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Fatboybakes did a good job! Goes to show that an experienced chef is well, an experienced cook.

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Then its tying time. Which looks simple but its definitely a skill that requires a bit of practice.

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All tied with these natural hemp strings.

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Of course, you cant have foodies over at your restaurant & not feed us. The chefs & PR Oliver has kindly prepared in advance for us the cooked version of our dumplings for tea.

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Hot, soft & tasty!

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Part 2: Tea Infused Dim Sum..

Other than the rice dumplings, Li Yen is introducing a series of tea-infused Dim Sum to accompany its usual lunch-time servings.
Chef Tan, the restaurants dedicated Dim Sum chef, has married a range of Chinese teas with traditional ingredients, ranging from dark and bitter Pu Erh to lighter Cha Wang, to create seven unique and interesting dishes.

Chrysanthemum Bean Curd Puff with Shredded Lotus (): Chrysanthemum flower, Chrysanthemum sauce, bean curd puff, shrimp dumpling, fish dumpling, salted egg, shredded lotus. RM18++.

Longjing Sesame Sandwich with Shrimp Dumpling (): Mint sauce, sesame seeds, shrimp dumpling, Longjing. RM18++.

Pu Erh Soup with Siu Mai (): Superior broth, ginger, Pu Erh, glutinous rice skin, pork, shrimp, water chestnut, scallop, onion. RM18++.

Crispy Shui Xian Spring Roll with Fresh Fruits (): Onion ring, spring roll skin, honeydew, rockmelon, papaya, parmesan cheese, Shui Xian. RM18++.

Chee Cheong Fun with Tie Kuan Yin (): Rice flower, scallops, choy san, light soy sauce, Tie Kuan Yin. RM18++

Green Tea Durian Spring Roll (): Lemon, sesame seeds, spring roll skin, durian, Green Tea. RM18++.
(I must try this!!)

Cha Wang Pear with Snow Frog Oil (): Sugar crystal, pear, Cha Wang, Snow Frog oil. RM25++.

We got to try making 2 of these new dim sums after our tea break, starting with the Longjing Sesame Sandwich with Shrimp Dumpling (): Mint sauce, sesame seeds, shrimp dumpling, Longjing. RM18++.

!

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Actual Longjing tea leaves were mixed into the paste. We even munched on the tea leaves as Chef Tan was demonstrating the process of making the samdwich. The tea leaves were very fragrant, crispy, sweet but mild tasting.

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All done & ready for the fryer.

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Nest, we moved on to the Crispy Shui Xian Spring Roll with Fresh Fruits (): Onion ring, spring roll skin, honeydew, rockmelon, papaya, parmesan cheese, Shui Xian. RM18++.

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A bit fusioned no doubt, but works very well! We loved how the sweet fruits combin! ed brill iantly with the savoury gooey cheese & how the crispy outer layer of the pastry roll added the crunch texture.

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Tea time 2nd round! :)

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The PORKY Ko Ching Chung Steamed Glutinous rice dumpling with split yellow peas. RM 32++. Order from Li Yen Chinese Restaurant 03-2142-8000.

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Dim Sum @Li Yen Level Two of The Ritz-Carlton, Kuala Lumpur :
Monday to Saturday
12.00pm -2.30pm
Sundays and Public Holidays
10.30am 2.30pm

Reservations: 03-2142-8000. Please note, Li Yen is non-halal.