BREADY BUNCH

Lots of hot eats here...

Here's the latest 'goss' to tease your tastebuds - ParkRoyal Hotel Kuala Lumpur's cosy Hot Gossip corner has just unveiled a new menu that includes a parade of pies, a selection of sublime sandwiches and a bevy of beverages.

Pricing for the delectable offerings are comparable to those of other hotels; pies are going for RM20 - RM28 each while sandwiches range RM18-RM28. Yogurt with your choice of fruit is from RM12 onwards while Smoothies, Hot Chocolate and Speciality Latte are served at RM18 per cup/glass. Interestingly, small Japanese snack items are also available from RM5 - RM10.

Scrumptious Beef and Mushroom Pie is one of the hearty options available nowThe Curry Egg Mayo Sandwich boasts a subtly spiced, mashed egg and mayonnaise filling

Try the Crab Mayo Sandwich which lends an interesting twist to the house baked bread speckled with sesame seeds

Fresh, fruity & rich! Sips of this Tropical Smoothie is refreshing thanks to its mixture of

pineapple, peach and mango juices with milk and topping of whipped cream.

Flavourful with herbaceous overtone...Chicken Cilantro stands out from the usual range of sandwich fillings

Chicken Tandoori perked up with tangy yogurt dressing should appeal to local tastebudsSweet talk...Hot Gossip's decadent dessert selection is a surefire way to any girl's heart!Strawberries galore adds the crowning glory to this lusc! ious cak eFor the health conscious, nothing beats a creamy, wholesome Strawberry Yogurt topped with a handful of fresh fruits to start the day

Light bites to satisfy...Curry Puff fresh from the hotel's ovenThumbs up to the Irish Stew Pie which has minced lamb and potatoes in a rustic tomato based sauce served in a open-faced puff pastry 'bowl'

Death by chocolate? Check out the wide assortment of Chocolate Pralines & Truffles hand-crafted and tempered by the hotel chefs
Hot Gossip's new menu is a combination of Pie Paradise and Surfeit of Sandwiches Light and flaky Danish Pastries go superbly well with a cup of coffee or teaLet's wrap & roll! Crusted with black and white sesame seeds, this yummy Sausage Roll is another tempting offering we sampledIn addition to the various types of light bites, you must try the Speciality Hot Chocolate as Hot Gossip is possibly one of the rate outlets in town that serves five different variations: Black Forest Chocolate, Orange Blossom, Caramel Chocolate, Mint Chocolate and Sipping Chocolate!

There's also a good range of hot and cold coffee drinks, house wines and tea.

Hot Gossip is located on the Lobby Level of ParkRoyal Hotel KL. Opens daily from 8 am to 10 pm with complimentary WiFi access for diners.

Ooi Noodle House for a Good Pork Noodle, Subang Jaya

A new sign board with a new name but serving the same & popular pork noodle.Formerly it was known as "Restoran Pomander". Anyone knows the reason for the change?It is a 30mins, averagely 40mins or 45mins wait for all the super patient customers... they either read newspaper, they play their ipad, or their phones while they obediently wait for their bowls of noodle to be placed in front of them.I waited til my kopi-O has dried up my mee is still not ready....At last came my bowl of Penang Pork Noodle came after waiting for 43 minutes and 43 seconds........

The smell of this steaming hot pork noodle was magnificent. The anxiety has gone after taking the first sip of the sweet & tasty soup. LOL....

OOi Noodle House

No. 78, Jalan SS15/4B, Subang Jaya
GPS : 3.075957,101.58821

Almond Jelly with Fruit Cocktail Recipe

Almond Jelly with Fruit Cocktail is a dessert recipe well known in some parts of Asia. This has the consistency similar to most gelatin recipes.

Agar-agar, a gelatin like substance, is traditionally used to make this dessert dish. Having the same properties as jelly, this ingredient can be used to make any gelatin recipes. In the Philippines, agar is sometimes used to make a refreshment called gulaman.

Did you know that agar has high fiber content? This can help regulate digestion and can promote weight loss gradually. This ingredient is also vegan in nature.

Do you enjoy gelatin recipes for their texture and consistency? If you do, Im sure that you will find this recipe appealing.

Try this dessert and let me know what you think.

Almond Jelly with Fruit Cocktail Recipe

Ingredients

• 4 1/2 ounces agar powder
• 1 teaspoon almond extract
• 1 1/2 cups water
• 1 1/2 cups fresh milk
• 1/4 cup granulated white sugar
• 1 can (30 ounces) fruit cocktail

Watch the cooking video:

www.youtube.com/watch?v=ZTgN7XdkmnM

Cooking Procedure

Combine milk and agar powder. Stir

Add almond extract and mix well. Set aside.

Boil water and put-in su! gar. Sti r until well dissolved.

Pour-in the agar and milk mixture and let boil while gently stirring.

Let the temperature cool down then transfer to a shallow contaner.

Refrigerate for 2 to 3 hours.

Slice the jelly into squares and mix with the fruit cocktail.

Serve for dessert. Share and enjoy!

Number of servings (yield): 6

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Malaysian Bars Association

Cute name for a watering hole, right?

Cool cocktails & shooters are offered at this two-floor outlet: El Nino (vodka, orange juice, peach schnapps, soda) & Bastille Bomb (grenadine, cointreau, blue curacao).

Food is available too, but everything on the menu seemed a little too familiar, from seafood spaghetti aglio olio to steak sandwiches, fish & chips to herb-crusted lamb racks.

Malaysian Bars Association (MBA),

Red Carpet Avenue, Encorp Strand,

Jalan PJU5/22, Kota Damansara, Petaling Jaya.

Get Your Jelly On! Day 8 - Cherry Ripe (Cherry Jelly with Coconut Praline)

Sometimes things seem to work better on paper.The idea was simple. Take a favourite chocolate bar and recreate it jelly style. I decided on Cherry Ripe, a big favourite from Australia.





Getting the cherries set in jelly was easy. I decided to keep the coconut component in a praline form on the side to keep its crunch.The hard part was setting it in chocolate. I had experimented it with the other jellies and it worked fine but when it came to the final one, it was not meant to beI love working with Valrhona (that is all the fridge ever has) hence it was a bit too bitter for the sweet cherry jelly. Not only that my glaze was a little lumpy.In conclusion, we decided the cherry jelly was best just eaten with the coconut praline since the chocolate glaze was just too bitter to match it.


Oh well, back to the drawing board.






Cherry Ripe (Cherry Jelly, Coconut Praline and Chocolate)


440g can of dark cherries, drained and water reserved
300ml water
2 1/2 tablespoons gelatine powder


coconut praline
5 tabl espoons dessicated coconut, toasted till golden brown
50g caster sugar


chocolate glaze


100g Valrhona dark chocolate
2 1/2 tablespoons water
1/2 tablespoon light corn syrup
3 tablespoons butter


To prepare cherry jelly: Mix the reserved cherry juices and water together. Place the gelatine powder with a little water to bloom. Bring to boil cherry juices and add gelatine powder; stirring to mix it together. Pour in mould. Add reserved cherries. Refrigerate until it sets.


To prepare praline: Melt sugar till it forms a caramel. Pour over a piece of foil slightly buttered. Sprinkle toasted coconut. Leave to set. Break praline into pieces and whizz in blender to make into crumbs. Set aside.


To prepare glaze: Melt all ingredients in a bain marie. Keep warm or else the glaze would set.


To assemble: Unmould jelly onto plate. Sprinkle coconut praline crumbs all over it. Pour over the chocolate glaze. Leave to set. Serve immediately.

Reminder:Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, seethe Flickr setfor all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link tothe Royal Selangor website.

Malaysia's First Ever Blogger MasterChef Finalist!

Good news!

I made it into Malaysia's First Ever Blogger MasterChef finals! I'm absolutely thrilled :) It was an intense day in the MasterChef kitchen but it was great fun at the same time.

Here's a sneak peek of my winning dish... :)

Thank you all for your continued support :)

The Grand Final will be held next weekend, 15th October 2011.

Chooi Yue Dim Sum Away from the Dim Sum Street of Ipoh

Behind the Scene - Freshly-steamed dim sum to satiate the breakfast crowd on a Sunday morning.

Saturday. Blissful start to the weekend; with a chilly wind blowing across the city, a gentle thunder roaring in the distant background and melodic pitter-pattering of raindrops on the pathways.

I should have just slept the day off.

The span between blog posts may get severely lengthened from now on, for work commitments will be taking me to another level altogether. There goes the mandatory year end holidays for Motormouth.

Though the ladies here do not push trolleys or carts filled with piping fresh dim sum from the wok or the steamers, they compromise by loading their trays with a little bit of everything, then make their rounds.

Short of collapsing in bed and revere in the sheer joy of napping on a rainy afternoon, let me get this post out of my system; before Chooi Yue Dim Sum gets old and stashed amongst the backlog of to-blog-or-not-to-blog archives. And why the urge to recommend this place?

Lets put it this way, if youre sick of wasting precious minutes stuck on the dim sum street of Ipoh, or seeking for a worthy alternative to the famous dim sum restaurants in Ipoh, try this place in Ipoh Garden South. Not convinced? Read on .

Har Mai (Prawn Dumplings)

The sifu (dim sum chef) at Chooi Yue had prior experience in the kitchen of Yoke Fook Moon. For a good 11 years no kidding. So that sets the pace for the rest of the review, doesnt it?

Sweet and Sour Minced Pork Rolls

This shop used to be a branch of Nam Chau; the famous dry curry noodles specialist in old town. But surprise, surprise. The concept of franchises/branches may not work in Ipoh. People will still compare to the original source; and Ipoh being Ipoh . we dont mind the distance travelled within town for good grubs; no matter how ridiculous the journey may seem to be.

After all, no point-to-point travelling exceeds 20km in Ipoh, less you got lost and went rounds.

Yam Puff (Wu Kok)

I seem to have lost the zest today, so pardon the shorter than elaborate review. But dim sum restaurants being dim sum restaurants, if the chef is good, more often than not MOST of his creations would be excellent, or above average.

Unless like those meaningless (endless) branches of dim sum o! utlets i n KL, where they mass-manufactured the morsels and then reheated them prior to serving to the customers, with imported waiters to boot.

Try asking them what are the specials of the day and have a blast making out the names.

Siew Mai Pork dumplings

Fried Lor Bak Gou (radish cake)

Chooi Yues signature; Scallop and Prawn dumplings

Go for the yam puffs, fried lor bak gou and the signature scallop dumplings (tai ji kau). The rest were good, but nothing that stood out against the many other stellar names in Ipoh.

Chooi Yue has quite an impressive array of dim sum, including desserts not displayed or carted around for choosing. But theres a huge signboard with prices above the counter. So you can pick from the comfort of your seat, if you dont feel like playing the guessing game.

And this iron lady was the coordinator; perpetually shouting orders, packing up take-aways and serving the dine-in customers with such gusto. She was another experienced staff from Yoke Fook Moon, it seems.

!

We packed a few char siew bao and lor mai gai for consumption much later in the day. Plus, Lulu is a fan of fluffy, soft buns filled with anything at all.

Come early, as they are packed during breakfast hours on weekends. Just like any other coffee shops/dim sum outlets in Ipoh.

The bill for 3 came to RM42/USD14 including a pot of Chinese tea (Kuk Pou, or chrysanthemum with tea leaves). Very reasonable, as we had a few other items not pictured above as well.

Will I be back? Most definitely. Since that scallop dumplings alone was well worth the effort. Crunchy, fresh prawns with scallops drizzled with a fragrant oil with fried garlic bits, celery and coriander. Oh, and I have yet to try their egg tarts, and many other creations.

Question is; do I have the luxury of time to do that?

CHOOI YUE DIM SUM (non-Halal)
2, Tingkat Taman Ipoh 12,
Taman Ipoh Selatan,
31400 Ipoh, Perak, Malaysia.
Tel No : +6016-534 5965, +6016-528 7607
(Directly opposite of Take A Break Cafe, next to Jalan Datoh Noodle Stall, and a few do! ors away from Singberry. If youre still lost, drop me a mail)