Pantai Seafood Restaurant

Initially a Chinese New Year Reunion Dinner for my makan gang but end up only 5 people showing up >.< So no "lou sang" this time, only casual dinner :P

Here, Pantai Seafood Restaurant at Kampung Sungai Kayu Ara, crowded although it was a weekday, perhaps everybody want to have the last celebration before CNY ended in a few days time?

We, took the recommendation from the waiter, ordered a few of the most popular dishes here.

Crispy Pork Trotter (RM 38.00)


A renowned dish that can't miss when dining here. Crackly crispy skin with tender meat underneath.


Clam in Superior Soup (RM 23.00)


Kailan in 2 Ways (RM 18.00)
Thinly shredded kailan leaves deep fried + pan fried kailan stalks with garlic.


Otak-otak Tofu (RM2.20 / pcs)
Ingenious idea of combine both tofu & otak-otak then deep fried. The robust flavors of otak-otak enhance the bland tofu very well :)

!
Drunken Prawns (Seasonal Price)
Fresh & bouncy prawns lapped up with mouth-watering Chinese wine soup. A great tummy warmer indeed!

Last but no least, Tong Yun (rice dumpling) to end our meal :)

(RM 6.00)
Rice dumpling with black sesame filling coated with crushed peanuts...yummy ^_^


Rice Dumpling in Red Bean Soup (RM 6.00)


Rice Dumpling in Soya Bean (RM 6.00)


Rice Dumpling in Ginger Soup (RM 6.00)
Warning: This was very GINGERY!!! But good to cure my flu, hehe ^_*

Pantai Seafood Restaurant

Lot 13575, Jalan Cempaka PJU 6A
Kg. Sg. Kayu Ara
47400 Petaling Jaya, Selangor.

Tel: 03-77255099/1099

Chicken Barbecue Fried Rice

Chicken Barbecue Fried Rice is one fried rice recipe variation that uses grilled or baked chicken as a main ingredient.

This recipe is perfect if you have left over chicken and rice. Instead of throwing them away, you can turn these leftovers into something interesting. In my case, I make Chicken Barbecue Fried Rice whenever I have chicken barbecue or chicken inasal leftover. I also make sure that I use day old cooked rice.

I am sure that all of us want to make the best fried rice possible. In order to that, we have to ensure the quality of our ingredients. Rice is the most important ingredient in any fried rice recipe. The less sticky the rice is the better. When rice turns cold, it becomes less sticky. This is the reason why day old or refrigerated cooked rice is recommended.

The flavor for this fried rice recipe comes from the grilled chicken and barbecue sauce. You can use more than a cup of chicken barbecue if desired, but do not add more barbecue sauce other than the recommended measurement (unless you are adding more rice). You dont want the flavor of your fried rice to be over powering.

What version of fried rice is your favorite? Can you tell us more about it?

Try this Chicken Barbecue Fried Rice recipe and let me know what you think.

Ingredients:

1 cup chicken barbecue or chicken inasal, finely chopped

4 cups cooked white rice

2 tablespoons! barbecu e sauce (Sweet Baby Rays or any brand)

1 tablespoon garlic, minced

1 teaspoon salt

2 to 3 tablespoons cooking oil

Procedure:

1. Combine salt with the rice and mix well.

2. Heat a pan and pour-in the cooking oil.

3. Add garlic when the oil becomes hot, and then cook until the color turns medium brown.

4. Put-in the chicken and cook for 2 minutes.

5. Add the barbecue sauce. Stir and cook for a minute.

6. Put-in the rice and gently mix until the sauce and chicken is well distributed. Cook for 5 to 8 minutes while occasionally stirring.

7. Turn the heat off, and transfer to a serving plate.

8. Serve with your favorite main dish.

9. Share and enjoy!Related Posts:

• 5 Things to Consider in Making the Best Fried Rice

Go Gourmet

Go Gourmet: Round Three. It's all about seafood this time.

Earlier entries: Nov. 4, 2010 & June 25, 2011.

Go Gourmet's mixed sashimi platter is decent, with reasonably thick, fresh-tasting slices of salmon, tuna & yellowtail costing RM28.

Other types of fish are available too, all cooked. The barramundi goujons were a bit fast-foodish, reminiscent perhaps of something that Long John Silver's might serve. But they were addictive and (thankfully) not too greasy.

Can't really complain about the sea bass steamed with lime, garlic, coriander & chili. The fish was firm and fleshy, though perhaps not as flavorsome as expected.

< div>Of course, all that lives in water isn't fish _ certainly not soft-shell crab, prepared Thai-style here with basil & chili . A massive, crunchy helping, enough for two or three to enjoy, even though it wasn't piping-hot.

Nara and Taling Pling, Bangkok

Yes, am back from a short break :)

A fantastic shopping break to be exact, which as usual, I find too short to satisfy me!

Since my main agenda to Bangkok was to unleash the full fledged shopaholic in me ;p, food was not the main quest *gasp*

But there must be some decent eats in malls too right?

Some recommendations by friends gave me a brief reprieve from the maddening shopping crowd while I recharged...

Nara

Gary's friend(who's based in BKK) brought him there for a meal, in which he promptly recommended me. The location was perfect- the main branch is at Erawan and another branch at Central World. Not hard for a pit stop at all :)

Heard that it's a popular spot for lunch where local businessmen go in throngs, so we decided for dinner instead. We were at the Erawan branch, there's a healthy crowd, but manageable.

A good range in the menu...

We started with the appetizer- Sakoo Sai Moo (pork tapioca pearl dumpling)

These dainty dumplings looked so pretty- Nara serves an uppity class version of this street food snack which I rather enjoyed. The minced pork filling was warm, savoury sweetish and paired well with the springy casing and crisp shallots.

The Yum Som-O (Pamelo salad) looks like it has potential..

But alas, failed to shine..The sauce was was too gooey sweet with a hint of coconut aroma, which was just not to my liking. I've had much better versions than this.

Poa Pia Nara..

Well, I guess I dont need to translate this. These ! cigar th in springrolls was beautifully present and it ends there. Pretty to look at, yet lacks in flavour. It was supposed to be filled with mince meat and vegetables, which we could hardly find any..

Phunim Phad Pong Curry came next..

Wonderful recommendation from Gary. Thai Crab Curry with a twist. It was served with deep fried soft shell crabs instead, which suprising worked quite well with the thick curry too. Have it piping hot with white rice, the combo was alluring- the soft shell crab was crunchy, the curry sauce creamy and thick and the rice soaks up everything.

We tried the Kuay Tiew Rua (Boat noodles)

This was supposed to be very popular in Nara and we had a choice of dry noodles/ with clear or dark broth. We asked for recommendations and dark broth was the choice. The soup was definitely acquired taste, it was rich in spices and herbs flavour that I found too overwhelming. The texture of the noodles was fantastic though, it was springy and I could easily slurp it down.

Some hits and misses at Nara, our total bill was about RM110.

Taling Pling

Jungle Jerry recommended me to pop by the original branch which I didnt have time for, but found that it has 2 branches in the midst of all the malls ( at Siam Paragon and Central World)

It was a rainy day, we were kind of stuck in Central World, so we decided to rest our legs at Taling Pling.

Obviously very popular amongst the locals, it was packed to the brim and we were lucky to get the last table.

Taling Pling serves plenty of local favourites, here's what we tried..

Morning Glory salad

A mixed of fried and cooked morning glory tossed in spicy sour dressing. Great to whet the appetite with a nice range of texture.

Spicy fish cake

Thick slabs of fish cake (compared to those sold at streets) which was lip smacking. The pattie was dense with fish paste (than of flour), have it with fried basil and the accompanying sauce- just wonderful.

The ubiquitous pandan chicken..

This was well executed. The chicken was well marinated and extremely juicy. Very succulent and I really enjoyed this. And the dipping sauce? It's sweet and plumish in flavour, hence having the chicken with the sauce almost convert it to a chinese dish. I prefer sans sauce.

The Duck Curry was a petite version..

The curry was mild, maybe that was scaled down for tourist? I'm not sure. The duck breast was fork tender and a delight to eat. But oh, if just the curry was more fiery.

The piece the resistance (well, at least for me and my friends) was the absolutely plain looking fried chayote..

This vegetable was surprisingly delicious, so good that I cant help taking hefty portions of it and not bothering if my friends had enough. Yes, it makes me greedy :p. The wok hei to this dish was fantastic but what draws me to this dish was the texture of the vegetable- crunchy, not fibrous, hint of sweetness and high in water content. Very very yum-o!

For local faves, Taling Pling seems to hit the ri! ght spot s for us. Total bill was approx RM95.

An Arabian Night in Sigis Golden Sands Resort

Last June we were invited by Shangri-La Hotels in Penang to experience the hype and festivities that comes with their regular beach parties held in their Golden Sands Resort situated on the Batu Ferringghi tourist belt. This time round the theme of the party was Arabian Nights, and which coincidently coincides with the beginning of the influx of Middle Eastern tourists honeymooning or holidaying in Penang. Timing couldnt be right!Colourfully set tables on Sigis beach front with the setting sun and crashing waves on the background, one would wonder what if I could enjoy a quality dinner with someone that I care and love or company of great friends with such atmosphere and decor for what price. To me would be priceless, but the Arabian themed party tickets were sold for only RM158++ per person. Is it expensive or is it cheap, that depend on the experience that you are looking for.When being invited to parties like this, it is always hard to judge orcriticize the dishes that were carefullychoreographed to compliment the theme of the night. It is the atmosphere that always distracts our senses especially when there are great company amongst. The dishes designed for the night by Chef John Brock did its part to transfer the taste of Middle East cooking to Batu Ferringghi, at least for the night.Out of the extensive items dished out to wow the guests, these are some of the delicacies that have made a mark in my senses:

• lentil soup,
• lavash bread paired with the rich savory Feta Cheese,
• stuffed vine leaves
• Slovaski Pizza
• whole roast lamb,
• moussaka,
• lamb meat balls,
• eggplant rice,

Apart from the promise of a great feast, the guests were also entertained by belly dancers, fire jugglers, snake charmers, a live band playing tunes that jived the moment and some fun and games.

As I mentioned it is always the company that we are in that defines the worth of any party. This is so through when this loving couple celebrated their anniversary of being married to each other for 30 plus years through thick and thin times. It is priceless!

Many thanks to Rasa Sayang Spa & Resorts and Golden Sands Resorts team for the arrangement that enable us to experience what we have enjoyed. And we will be back for more when the time comes again, especially when these 2 hotels are constantly repackaging their F&B outlets with new or different events and themed buffe! ts.

Sinigang na Bangus sa Santol (Milkfish in Wild Mangosteen Sour Soup)

Sinigang na Bangus sa Santol is commonly cooked and seen at the province of Laguna, Philippines. This is a good variation of the world's popular Sinigang Filipino recipes. Folks who cooks or prefer this kind of recipe uses santol (wild mangosteen) as an alternative to sampalok (tamarind). Like with the sampalok, santol (the sweet and sour taste) really contemplates and blends well with the milkfish or bangus. Here's the ingredients and cooking instruction for the best ever Sinigang na Bangus sa Santol.

Santol (Wild Mangosteen)

Image Credit: http://www.themisischronicles.com/santol/

Sinigang na Bangus sa Santol Ingredients:

* 1 large size bangus (milkfish), preferably 1 kilo

* 3 pcs. medium size unripe santol (wild mangosteen)

* 1 medium size (quartered) onion

* 1 bundle kangkong (separate leaves and stalks)

* 2-3 stalks spring onion

* 3-5 pcs. siling haba (green chili)

* salt (to taste)

Sinigang na Bangus sa Santol Cooking Instruction:

1). Prepare the milkfish. Remove the scales, gills and innards of bangus. Cut or remove its fins and tails.

2). Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters.

3). Put in quartered santol and onion in a large pot.

4). Add 6-8 cups of water (at the large pot where the santol is) then bring to a boil and simmer for 10-15 minutes or until santol meat are tender.

5). Season with salt to taste.

6). Add in kangkong stalks and sliced bangus cook for 3-5 minutes. Then add kangkong leaves, spring onion and siling haba.

7). Cook for another 2-3 minutes or until bangus and vegetables are cooked.

Sinigang Na Bangus Sa Santol

Image Credit: http://flickriver.com/photos/lulotruiz/4510975867/
Serve hot along with steamed rice.