Chinese Chives Pancake

Chinese Chives Pancake
Today, I am home all alone.
Son and daughter went to college library to self study
for coming exam.
Husband went to Kuala Terengganu to fetch his workers.
I cooked this before all of them went out and they said
the taste is great eventhough it is something different from shop.
In fact, this Chinese Chives Pancake is one of my favourite
snacks which my mother cook for my bother and I.
Adapted this recipe from Amy Beh.


70g Plain Flour
20g Tapioca Flour
2 tbsp Rice Flour
2 tsp Corn Flour
130 ml Water (room temperature)


50g Chives
1/2 tsp Chicken Stock Granules
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Sugar
70g Dried Prawn

Chop the Chives.
Wash the Dried Prawns three times and chop finely.


In a non stick pan, pour little bit of oil and heat it up.


Pour in the chopped Dried Prawns and stir fried until
cooked like the picture below.


Cooked Dried Prawns and keep at one side.


M ix all the dried ingredients until well combined.
(except for Water, Chives And cooked Dried Prawns)


Pour in the Water slowly and stir with a fork.


Stir until well combined.


Lastly pour in the Chives and cooked Dried Prawns.


Stir until well combined.

(Note : I was greedy with the Chives. I should have
follow the instructions to put only 50g of Chives and
since I do not want to waste the balance of 40g of Chives,
I put all in and it make the batter dry up. But no worry,
the taste is still there. Next tr! y, will follow exactly 50g of Chives.)


Heat up the non stick pan with little bit of oil and
pour in one ladleful of the batter into the non stick pan.
Once the pancake can be moved, it means you can flip over.


Once you have flipped over, pan fried further until done.
Once done, keep at one side and cook the rest of the batter.


The batter can make 4 pieces of palm size of the
Chinese Chives Packageand if you have more people
to eat, you just need to double the ingredients.
Idefinitelywill make again next week...of course will follow
the recipe exactly ....he he he :)

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Forget Happy Hour, its Gourmet Hour now

Seared tuna... this is no ordinary happy hour snack. Picture by Choo Choy May
KUALA LUMPUR, May 5 At most happy hours in the citys lounges, bistros and pubs, you would get peanuts, greasy fried ikan bilis, potato chips, or as we experienced at a hotel lounge recently, tapioca chips and deep-fried soyabeans. Its like the wine in the crystal glass did not quite match these oily, tiddly bits. In other places, the salted peanuts and ikan bilis serve to make you more thirsty, so that you would drink more.

Haloumi and beetroot skewers... yummy paired with any drink. - Picture by Choo Choy May
This is not the case at Millesime in Solaris Dutamas. The restaurant has declared a Gourmet Hour, where people can come in and have a drink, with real food accompanying it.

Between 5.30pm and 7.30pm, when its too early to have dinner, yet you are feeling peckish, the food keeps rolling out if you have chosen wine or some boutique beers to drink, and its on the house.

Portobello mushrooms... absolutely delicious. - Picture by Choo Choy May
We had a taste of these open-face sandwiches, grilled Portobello mushrooms, skewers of haloumi cheese and beetroot, even Wagyu beef, at the lounge just outside of Millesime recently, with a glass of wine in hand.

Smoked duck, Kobe beef and smoked salmon open-face sandwiches are a meal on their own.
There was the scrumptious smoked duck sandwich, the succulent meat topped with slivers of roasted red pepper and a little cheese, with arugula leaves at the base.

The sandwich with the smoke! d chicke n is drizzled with truffle oil, raising it to another level. The haloumi beetroot skewers disappeared in a flash from the platter; the beetroot with the toasted chunks of salty cheese melting over it are a wonderful accompaniment to your drink.

I found it hard to stop eating the grilled Portobello mushrooms too; I just loved them for their smooth, juicy, aromatic bites. Then there was the seared rare tuna that could have been a great appetizer for dinner.

The thick slices on a spoon are a dark pink, topped with an olive tapenade, which was an intense, nutty match for it. An open-face smoked salmon sandwich here has the toasted bread generously smothered with the smoked salmon, sprinkled atop with olives and grated cheese, with arugula at the bottom. It looked more like a salad, with the bread peeping out of it. Its a sandwich that makes you drink more.

Kobe beef sandwich with your beer? - Picture by Choo Choy May
Even more amazing is the Kobe beef sandwich, made from the trimmings from the steaks served at Millesime. They didnt look like trimmings at all; sizeable pieces of meat covered the bread. Just lift the meat off and enjoy it.

These gourmet offerings may change from day to day, from Monday to Friday, and the wait staff of course serve them according to how much wine or beer is being consumed.

You can choose from the wines here at Millesime's considerable cellar.- Picture by Choo Choy May
The restaurant has a well-stocked cellar of wines from all parts of the world. Its a clever way to keep your drinkers happy, and they may even want to step in for dinner.

Millesime has new dining options for the evening you can choose the five-course Menu Degustation, four-course Menu Gourmet or the three-course Petit Menu. For five courses it! s RM250+ +, four courses RM220++ and three courses RM200++.

The first course for the degustation menu is Yellow Fin Tuna Loin seared rare with Smoked Marlin and bell pepper relish, celery flan, avocado mash, mizuna greens and balsamic syrup, followed by Poele of Goose Foie Gras with Duck Egg Mollet, Smoked Duck Emince, Shaved Fennel and port wine reduction. Then its Pan seared Hokkaido Scallop with Avruga Caviar, Braised Red Cabbage and Grain Mustard Sauce. You could pick the Meuniere of White Snapper Fish Fillet with Saffron Beurre Blanc Smoked Herring Hash, Fine French Beans and Sea Trout Roe or Australian Mulwarra Black Angus Tenderloin with Black Truffle Juice, roasted portobello, savoy cabbage and Humboldt green asparagus. Dessert is Oven-baked Fresh Fig Passilla with Chocoalte Tuile, rum-macerated berries and vanilla ice-cream.

Theres a Wednesday Wine Lunch menu at RM120 nett, and a Friday one too, that serves five courses and costs RM150 nett.

Millesime is located Level G1-01-3, Menara Kencana Petroleum, Solaris Dutamas, Kuala Lumpur. Tel: 03-6211 0648.


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Forget Happy Hour, itcs Gourmet Hour now

KUALA LUMPUR, May 5 At most happy hours in the citys lounges, bistros and pubs, you would get peanuts, greasy fried ikan bilis, potato chips, or as we experienced at a hotel lounge recently, tapioca chips and deep-fried soyabeans. Its like the wine in the crystal glass did not quite match these oily, tiddly bits. In other places, the salted peanuts and ikan bilis serve to make you more thirsty, so that you would drink more.

This is not the case at Millesime in Solaris Dutamas. The restaurant has declared a Gourmet Hour, where people can come in and have a drink, with real food accompanying it.

Between 5.30pm and 7.30pm, when its too early to have dinner, yet you are feeling peckish, the food keeps rolling out if you have chosen wine or some boutique beers to drink, and its on the house.

We had a taste of these open-face sandwiches, grilled Portobello mushrooms, skewers of haloumi cheese and beetroot, even Wagyu beef, at the lounge just outside of Millesime recently, with a glass of wine in hand.

There was the scrumptious smoked duck sandwich, the succulent meat topped with slivers of roasted red pepper and a little cheese, with arugula leaves at the base.

The sandwich with the smoked chicken is drizzled with truffle oil, raising it to another level. The haloumi beetroot skewers disappeared in a flash from the platter; the beetroot with the toasted chunks of salty cheese melting over it are a wonderful accompaniment to your drink.

I found it hard to stop eating the grilled Portobello mushrooms too; I just loved them for their smooth, juicy, aromatic bites. Then there was the seared rare tuna that could have been a great appetizer for dinner.

The thick slices on a spoon are a dark pink, topped with an olive tapenade, which was an intense, nutty match for it. An open-face smoked salmon sandwich here has the toasted bread generously smothered with the smoked salmon, sprinkled atop with olives and grated cheese, with arugula at the bottom. It looked more like! a salad , with the bread peeping out of it. Its a sandwich that makes you drink more.

Even more amazing is the Kobe beef sandwich, made from the trimmings from the steaks served at Millesime. They didnt look like trimmings at all; sizeable pieces of meat covered the bread. Just lift the meat off and enjoy it.

These gourmet offerings may change from day to day, from Monday to Friday, and the wait staff of course serve them according to how much wine or beer is being consumed.

The restaurant has a well-stocked cellar of wines from all parts of the world. Its a clever way to keep your drinkers happy, and they may even want to step in for dinner.

Millesime has new dining options for the evening you can choose the five-course Menu Degustation, four-course Menu Gourmet or the three-course Petit Menu. For five courses its RM250++, four courses RM220++ and three courses RM200++.

The first course for the degustation menu is Yellow Fin Tuna Loin seared rare with Smoked Marlin and bell pepper relish, celery flan, avocado mash, mizuna greens and balsamic syrup, followed by Poele of Goose Foie Gras with Duck Egg Mollet, Smoked Duck Emince, Shaved Fennel and port wine reduction. Then its Pan seared Hokkaido Scallop with Avruga Caviar, Braised Red Cabbage and Grain Mustard Sauce. You could pick the Meuniere of White Snapper Fish Fillet with Saffron Beurre Blanc Smoked Herring Hash, Fine French Beans and Sea Trout Roe or Australian Mulwarra Black Angus Tenderloin with Black Truffle Juice, roasted portobello, savoy cabbage and Humboldt green asparagus. Dessert is Oven-baked Fresh Fig Passilla with Chocoalte Tuile, rum-macerated berries and vanilla ice-cream.

Theres a Wednesday Wine Lunch menu at RM120 nett, and a Friday one too, that serves five courses and costs RM150 nett.

Millesime is located Level G1-01-3, Menara Kencana Petroleum, Solaris Dutamas, Kuala Lumpur. Tel: 03-6211 0648.


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Dinner @ The Red Beanbag

When we first had brunch at The Red Beanbag inDecember, we asked a member of its team whether they'd ever start operating for dinner. He smiled and said, "someday." Beanbaggers, behold: that day has come.


Extending its business hours through 10pm starting this week, RBB has enlarged its menu; a simple but satisfyingly sweet and creamy pumpkin soup (RM15+) should please the legion of customers who've come to know this cafe in the past five months and collectively turned it into one of Solaris Dutamas' most talked-about eateries.

Mussels and clams in wine broth. Delicious, with rich reserves of brininess, but seems overpriced at RM35+ for a less-than-princely portion.


A fun facet of RBB: the cute names for its re! cipes.Salmon and Delilah (RM29.90+), soy-glazed fish steak with roasted pumpkins and potatoes _ not a masterwork of Biblical proportions but still mighty enjoyable.


Piping-hot potato skins stuffed with subtly spiced chicken sausages and mozzarella cheese (RM18+), mercilessly addictive, sufficient to send us into a starch-fed stupor.

The Leeky Duck (RM28.90+), smoked duck breast with leek and duck broth on a bed of spaghettini. Evoking an Oriental feel, this might be the preferred option for a Chinese matriarch who's more accustomed to mee sua than linguine carbonara.


Trouty Mouth (RM18+), an open-face sandwich we gleefully gobbled. Smoked salmon, capers, lightly scrambled eggs and avocado on toasted sourdough.


Faithful fol! lowers w ill be relieved to hear that RBB has retained fan favorites like The Odd Cod (RM32.90++), pan-roasted marinated cod fish with anchovy butter sauce and spinach.


Tale of an Ox (RM35.90+), slow-cooked oxtail with carrot puree, mash and sauteed veggies in balsamic sauce. We can't blame oxtail for being bony, though blandness can be corrected.

Chocolate Guinness cake (RM12.90+), dense but not divine.


Cherry tart with vanilla ice cream (RM10+). Fresher and fluffier than expected.


Tim-Tam Slam _ hot chocolate with chocolate biscuits from Down Under.


At last, our liquor has come along. RBB now offers Sangria (RM75+ per jug) for a fruity Friday ...


... Aussie Lindemans Semillon Chardonnay (RM18+ per glass) ...


... Aussie Lindemans Cawarra Shiraz Cab (18+ per glass). Our dry days are over.


Earlier entries on The Red Beanbag:December 12, 2011;Dec. 20, 2011andJan. 17, 2012.


The Red Beanbag,
Solaris Dutamas, Kuala Lumpur.
Closed Mondays.