88 Eighty Eight Club (Kuta, Bali)

88 Eighty Eight is a club on Jalan Pantai Kuta, on the Ground Floor of Pullman Hotel Bali.

If you've been to Jakarta, you should know that 88 used to be the Balinese branch of Red Square (Red Square Bali), but it changed owners since.

The concept remains almost the same: 88 is a small club with house music, modern design and cool lighting. They are also hoping to attract male customers with many special sexy events (bikini show, sexy dancers, etc). So far, it is not a happening place, but it has potential. The main problem I see with the venue is that the management created a "urban" club while visitors in Bali prefer going to "beach" clubs, more laid back, less dark and at least partly in the open-air.

Overall: I liked 88 but I won't go back because it was empty when I visited (on a Saturday night). Avoid it on regular nights but do check their facebook or twitter for events.

88 Eigty Eight Club

Pullman Hotel and Resorts

Jalan Pantai Kuta Bali 80361

Phone number: +62 361 764477

Pin BB 26260A48

Website: http://www.eightyeightbali.com

Wordless Monday

If you everswing bytaiwan, do be accustom to their breakfast culture in one of their soya shops. Filled with luscious choices, our particular favourite orders is egg wrapped with "you tiao" or "yau zha gwai" as we call it here.Gulp down those semi- sweet soya bean, and it'll put smiles to your face early in the morning. Trust me.

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Ipoh Laksa @ Kangaroo Point, Brisbane

I should start blogging according to date of consumption instead of adopting the Last In First Out method. With so many 'older' pictures stuck in the later pages of my Flickr account untouched, it makes it that much harder to even remember where the place was, not to mention talking about flavours.


Rewind back to Malaysia's National Day on August 31, the patriotism in me sounded out to my stomach and consequently my head for some local Malaysian food to celebrate the day Malaysia became an independent country. Whether there was a noble cause for us to drive out that night for dinner or just any reason we could think of, I leave it up to you to decide.


With a name like Ipoh Laksa, Ipoh being a town where Mom was born and raised which a 2 hour drive away from Kuala Lumpur, we went in, fingers crossed that the food would be good. A quick browse at the menu shows a range of familiar sounding dishes; the roti canai, the rendangs, curries, noodles and rice. Not overly "Ipoh" in my books which to me is all about smooth hor fun soup served alongside poached chicken and beansprouts or salt baked chicken (about the only items I must have when I visit Ipoh).

We decided to give Hokkien Mee a try, a dish that this place in Melbourne has replicated almost to the dot. Lookwise, the noodles used were too thin, apparently a problem that my friend in the business is facing. The only alternative to thick huge yellow noodles you get in this dish is udon noodles but the price of a packet is probably two-three times the price of yellow noodles. However tastewise, it scored pretty big po! ints wit h the use of pork lard pieces. A bit more dark soya sauce in the dish would like cherry on top of an icing cake.

Ipoh Hor Fun to me, is a hor fun in broth that is made from chicken and prawn heads served with some poached chicken breast and prawns. However, this version is more akin to a Wat Dan Hor. The flavours were pretty good but slightly more of that eggy sauce would be nice.

Address and contact details:

Verdict: 3.5 stars out of 5 stars. Near enough for me with average prices and familiar flavours ticks all the right boxes for me. Won't mind sampling a few more dishes.

A Day for a Birthday Golf with Leong Kam Fai & Foong Kea Mun

This is our mid score folks if you bother to know.

A beautiful day with a perfect weather at Kelab Rahman Putra Malaysia.

An excellent day for 2 birthday boys.

Birthday Boy No.1 Leong Kam Fai golfer cum Grandapa.

another granddaddy, Siew Wah on the fairway.

Kam Fai had a good round of golf.

Birthday Boy No.2 Foong Kea Mun aka Old Man Foong also a grandfather.

Old Man Foong gives me 8 strokes, that is how good he is and a serious golfer.

The birthday boys gave us a sumptuous treat at Jeff Lee Kitchen @ Sg. Buloh New Village. This place is always packed with people especially during the weekends.Wan Tan Spinach - I tell you it's so good leh...Steamed "Sek Pan" fish head another great dish it was fresh and well steamed. The signature noodle of Jeff Lee. Recommended for first timer.Lala clams soup. Thought the clams were small but tasty.Mongolian pork ribs.Actually this was the first dish, cold paku veggie salad..... extremely delicious ... crunchy and not sappy . I like it very much.German Knuckle with crispy skin and the meat & tendon were very enticing.Chee Chap Chok - a popular Porridge at Jeff Lee Kitchena happy meal for a happy birthday occassionNow comes the complicated dish, got to wear disposal glove.You are supposed to eat like those people during Robin Hood's time, just rip the chicken and bite the meat.Golden and shining skin and the chicken meat is gorgeous. Some people just love this part...... We had a good time at Jeff Lee Kitchen. The food is good and no wonder people just do not mind to wait for their food.

My previous postings here & here.

Jeff Lees Kitchen

Lot 4133, Jalan Perkhidmatan,

Kg. Baru Sg. Buloh,

Selangor

GPS : 3.197378,101.569306

tel:03-6156-1817

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Linguine with Mussels Recipe

This Linguine with Mussels recipe is a awesome. It is easy to prepare, budget friendly, and delicious.

This is one of my favorite pasta dishes aside from Filipino Spaghetti and Lasagna Recipe. I also like mussels; in fact, baked tahong and tinolang tahong are my favorite mussels recipe.

This recipe calls for white wine. It puts more aroma and boosts the overall taste of the dish. I used chardonnay, but you can avail of any type of white wine that you desire.

If you want a low fat and low cholesterol version of this recipe, try to use olive oil instead of butter.

Try this superb pasta recipe and let me know what you think.

Recipe: Linguine with Mussels Recipe

Ingredients

• 2 lbs mussels, cleaned
• 1/2 lb linguine,cooked according to package instructions
• 2 cups white wine
• 1 medium yellow onion, minced
• 1/2 cup parsley, chopped
• 1 1/2 tablespoon garlic, minced
• 1/2 cup grated parmesan cheese
• 3 tablespooms butter
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Watch the cooking video:

www.youtube.com/watch?v=Y0uVoZyuXNY

Cooking Procedure

Melt butter in a large pan.

Saute onions and garlic

pour-in white wine and let boil.

Add mussels, parsley, salt, and pepper. Stir gently and simmer for 4 to 7 minutes.

Gradually add the linguine while stirring. Cook for 2 minutes.

Turn off the heat and transfer to a serving plate.

Garnish with parmesan cheese. Serve with garlic bread.

Share and enjoy

Number of servings (yield): 6

My rating 5 stars: 1 review(s)

If You enjoyed this post, you might like:

Poached Pear Wine & Mascarpone Jelly

I think there's some confusion here. The good folks at RSP confirmed that it's not necessary to blog a recipe daily; posts can be broken up and as long as there's a post daily, there's no contravention of the rules. But every other blogger has put up a recipe post daily so far so I guess I should just keep up. Here's my Poached Pear Wine and Mascarpone Jelly. I'm turning in. Update in a few hours.

Fei Fei Crab Restaurant Kepong

Kepong has turned into a place famous for crab lovers. There was a time where the trend started with RM18 a KG for crabs. It is hard to resist crabs cook by these professional chefs who were specialist preparing them. Thanks to Selangorlicious who buy me lunch here that I get to try out Chef Tans cooking.

*All the photos used in this post were shot by Wilson of Places and Foods. There are times where my SD card fail on me.

The all new restaurant with fully air conditioned set up.Previously when they were featured in 8TV Hochak! and reside in the nearby restaurant lots which do not have air conditioner. The current ones are more comfortable and cool all day.

Salt Wrap Fish () RM30

Salt Wrap Fish nicknamed as Flying Fox of Snowy Mountain() ? The salt wrap fish is covered by the white salt resemblance of the snow and the fish meat is usually juicy due to the freshness of the fish.

Before you can eat it, the skins need to be peeled off first. Under the skin, you get to taste the juicy flesh of the fish. Apart from that, the fish were stuffed with ginger garlic mix in the belly bef! ore wrap ping it with salt and then cooked by wrapping it in aluminum foil.

Sizzling Plate Seafood (RM 20)

A plate of fresh seafood consist of green mussels, long bamboo clam and prawns stir fried with chilli paste.Fresh peeled onions and long beans were added before putting it on a hot plate to preserve the heat of the dish. You know that seafood onces get cold, will have the fishy smell.

Belacan Sweet Potato Leafs with Egg Plant (RM 12) topped with fried anchovies (fried ikan bilis) gives the extra crunchiness to this vegetable dish.

Butter and Kung Pow Escargot (RM30)

Usually we had our escargot with butter garlic mix. Here Chef Tan prepare it without the shell and plenty mouthful flesh that simply tasty. Eggs and curry leaf were added to coat the escargot to bring out the fresh taste of the escargot.

2012 Yam Ring with Chicken and Pork Rib (RM 30)

Inspired by the movie 2012. Chef Tan wanted to recreate this dish resemble the volcano eruption while the yam ring represents the mountain. The chicken represents the lava while the pork ribs represents t! he surro unding landscape. Chef Tan just name it as 2012 and this is quite liked by the patrons.

Great Wall Pork Rib (RM28) & Pattaya Pork Knuckles (RM42)

Great Wall Pork Ribs appearance resemble of the Great Wall and it was delicious. The taste was a marriage of tong por and Char siew while maintaining tenderness of the meat.

Pattaya Pork Knuckles Crispy pork knuckle topped with fresh onions and taken with thai chili sauce make the dish simply more addictive then any other pork knuckled. The tangy flavor balance the oily taste.

Spicy Butter Crab (RM35 per kg)

Fresh crabs cooked with curry leaf and chilli sauce were perfect to be taken with fried mantou after clearing the crab meats.

Marmite Crab (RM 35)

The most sought after crab dishes in Klang Valley. The crab were coated with marmite after it is lightly fried.

The passion and the creativity of Chef Tan impress all his fans at Fei Fei Crab. We were told that he created Coffee Crab as one of his new dishes. Well be back to try them later.

We enjoyed our lunch at Fei Fei Crab. The Marmite Crab and also Salt Wrap Fish left a very good impression for us and we might go there again for that both dishes as well as the new coffee crab. We must thank again Selangorlicious for the generous invite.

Below is the video which Chef Tan were featured with! his Cor n Crabs and the Tong Kwai Powder Crab.

Recipe: Pink Guava Sherbet Sorbet

Guavas are tropical fruits that originated from South America. Here in Malaysia, guavas are found growing by the roadside and in many gardens because they are hardy plants usually brought in by the birds. When I was a tree-climbing tomboy, I used to spend my afternoons on a guava tree in my parents' house, eating the fruits before the birds can get them. Guava trees don't grow very tall or big but my perch was high enough for me to watch out for my father and scramble down the tree as he drove in. If you haven't read a book (in those days, a Mills & boon love story book where the guy confesses to the girl only in the last 3 pages that he loves her and not that hot but catty woman he's always with) on a tree on a balmy afternoon on a tropical island, you truly have missed out.

Anyway, guavas. The guavas I ate were the old-fashioned kind, small with lots of seeds but packed with flavor. These guava trees have become rare but can still be found in the villages and countryside. The guavas we get now are hybrids from Thailand where agricultural research has turned the fruits into big (apple-sized), crunchy and fleshy fruits with less flavor but that's because most guavas, like other commercial fruits, are picked too early. Eat a guava fresh off a tree and you'll marvel at the sweetness and flavor.I have a white-fleshed guava tree but don't get many good guavas from it because it is susceptible to bugs. Pink guavas are lovely and highly flavored but have too many seeds although that's how all guavas were before the scientists worked on them.

Guavas are one of those 'superfruits' which pack lots of vitamins, minerals and antioxidants. One guava has nearly 5 the amount of vitamin C in one orang! e: 228 m g per 100 gm guava versus 45 mg per 100 gm of orange. If you are counting calories, reach out for a guava (112 kJ) rather than an orange (192kJ).


Seedless guavas eaten with a salted plum powder dip.

Guavas are eaten like apples but the ones we get are so big that they have to be sliced up. Most people eat guavas with a salted plum powder dip but I think that's unnecessary salt and sugar.

I wish I have an ice cream machine because they make much better sherbet and sorbet than the ones I made, which were done with a hand blender. Try making some soon. You'll be surprised at how refreshing and delicious pink guava sherbets and sorbets are!

Pink Guava Sherbet Sorbet

The Tip:
1/4 t gelatine powder
1 T water
1/2 t caster sugar
pink coloring

1. Put the water into a small metal pot, sprinkle gelatine powder over and let it soften for 2 minutes. Add the sugar and cook over a gentle flame, stirring until the gelatine and sugar are dissolved. Using a toothpick, stir in a wee bit of pink coloring. Cool. Divide into two Rick Munro moulds and put into the fridge to set.

The Sorbet:
350 gm of pink guava (after peeling)
1/2 cup water
2 Tbsp caster sugar (add more if like)
1/4 Tbsp gelatine powder
4 Tbsp water

2. Blend the guava with the 1/2 cup of water into a fine mush. Sieve to remove the seeds. You should get about 500 ml of pulp. Reserve 1/2 cup for the sorbet.
3.Put the gelatine powder into a small metal pot, sprinkle the gelatine powder over and wait 2 minutes. Add the sugar and cook, stirring over a low flame, to dissolve the gelatine and the sugar. Cool.
4. Mix the gelatine mixture with the guava pulp (about 1 1/2 cups), pour into a shallow metal pan and freeze t! wo to th ree hours until firm and hard at the edges.
5. Scrape the guava pulp into a deep mixer bowl and use a hand blender to turn the pulp into a thickened slush. Divide the guava slush between the moulds, leaving about 1.5 cm for the sorbet. If there's leftover guava slush, add that to the reserved guava.

The Sherbet:
1/2 cup guava pulp
1/4 cup milk
1/4 cup heavy cream
1 Tbsp sugar (or to taste)
1/4 Tbsp gelatine powder
4 Tbsp water

6. Put the gelatine powder into a small metal pot, sprinkle the gelatine powder over and wait 2 minutes. Add the sugar and cook, stirring over a low flame, to dissolve the gelatine and the sugar. Cool.
7. Mix the gelatine mixture, milk and cream together, pour into a shallow metal plate and freeze for 3 hours.
8. Blend the sorbet until light and creamy and divide into the moulds. Freeze for at least 8 hours before serving.Decorate with cut slices of pink guava.

notes: if you have an ice-cream maker, use that instead of the hand blender. The result will be very ice cream-like sherbets and sorbets. Gelatine powder make softer sherbets & shorbets but cn be omitted.

Wordless Sunday

Absolutely feeling sassy with those bossa novas on a sunday afternoon

Pangkor :)