Mee Udang Banjir @ Sarimah Adzrina's Kitchen, Shah Aalm

The big words "Mee Udang" strikes me well as I passed by this shop at Section 13, Shah Alam and the word "BANJIR" has absolutely made me stopped for an immediate try.One of the two menus of Sarimah Adzrina's.The restaurant is clean, simple and pleasant for food.It is a rare sight to see chopsticks in any Malay shops. Thumb up for Sarimah.Mee Udang Banjir is a new dish from Sarimah Adzrina's Kitchen which was just introduced since September 15.Though I expected the gravy to be! flooded (banjir) but not so cos I love soupy noodle. The taste & flavour of this Mee Udang Banjir is awesome. I would prefer if there were bean sprouts in the noodle. Sarimah maybe you can consider "tambah sikit taugeh".
crunchy & succulent taugeh..... RM9.90 for this bowl. I will come back for more.

Sarimah Adzrina's Kitchen

15, Jalan Snuker 13/28
Tadisma Business Park
Section 13 Shah Alam
tel : 03-5511-2103
GPS : 3.088076,101.545337

Bonne Grey

Bonne Grey looks pretty promising, but some of its food might fall below expectations. Nevertheless, this well-lit cafe is still expanding its menu, so let's cross our fingers that it'll improve in the months ahead.

Gourmet sandwiches are among Bonne Grey's specialties, but its roast beef creation isn't a steal for RM16+, with two slim slices of meat slapped together in the most forgettable fashion.

For pastry lovers: various varieties of mini danishes, including cinnamon, vanilla, hazelnut, chocolate, custard & sultana. Warmed up on order, but too chewy for our liking.

Cherry pie. Alas, this contains even less filling than a McDonald's pie. For RM6+, there really ought to be a discernible amount of fruit, instead of mainly generic jam.

Lemon meringue tart. OK, this isn! 't t oo bad. Tangy & fresh-tasting enough to perk us up.

On paper, this one sounds heavenly: Belgian white chocolate mousse with Mandarin jelly & almond orange sponge. But on the plate, it turns out to be dry & bland.

Wait! There's a saving grace: the baked chocolate mousse tart is terrific, with plenty of pecans, almond & walnuts to provide a pleasant crunch, plus cranberries for a sweet sensation.

Satisfactory Cafe Barbera coffee is available here. Service is friendly; maybe next time we'll sample Bonne Grey's Asian selection _ assam laksa, chicken rendang & more.

Bonne Grey,

Menara Hap Seng, Jalan P. Ramlee, Kuala Lumpur.

Tel: 03-2072-7270

Get Your Jelly On! Day 10 - Cendol-lah! (Kuih Talam Cendol)

Let us go local today...with a favourite dessert aka the Cendol-lah!


Essentially it is a steamed cake made from three types of flours: rice, green pea and tapioca.


It is flavoured with the holy trinity of Malaysian flavours: pandan, gula melaka or palm sugar and coconut milk.





The recipe is from the great Nonya cook, Debbie Teoh's Nonya cookbook. It is jam packed with different Nonya kuih recipes that makes me salivate over everytime I flick through the pages.





It is a little tedious but the wobbly kuih you get in return is so worth it.


Needless to say, it is utterly delicious that we both polished it as quickly as we can once the photo shooting session was over.


Kuih Talam Cendol (Makes 2 moulds)


cendol layer (top)
3/4 tablespoons tapioca flour
1 tablespoon rice flour
1/2 tablespoon green pea flour
75ml thick coconut milk
100ml water
1 tablespoon sugar
1/! 4 teaspo on salt
100g cendol, drained


gula melaka layer (bottom)
75g palm sugar
225ml water
1 pandan leaf
30g rice flour
12.5g green pea flour
3/4 tablespoon tapioca flour
50ml thick coconut milk
1/8 teaspoon alkaline water


To prepare top layer: Combine tapioca flour, rice flour, green pea flour, coconut milk and water together in a bowl until there are no lumps. Sieve mixture into a clean pot. Add sugar and salt. Cook over low heat until mixture thickens in about 5 minutes. Add cendol; mix. Pour mixture into the mould. Steam for 15 minutes. Remove.


To prepare bottom layer: Boil the palm sugar, water and pandan leaf until it melts. Leave to cool. Sieve to remove any impurirties. Add remaining ingredients and cook over a low fire until it thickens. Pour into the mould. Steam for 15 minutes. Remove and refrigerate.


To serve: Remove moulds and use a knife to loosen. Turn on top of a plate and 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.

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Restoran Kuala Lipis Noodles, Sunwaymas

Aaahhh, finally I can muster some energy to write....hahaha

Ok, being a drama queen here- guess I was darn lazy after a bout of food poisoning and now still on antibiotics, to start blogging again.

I shall share thatdisastrousmakan experience in another post, for today, it shall be a simple, short and sweet post.

I once got a comment from a friend, saying that I only write about makan places near where I'm staying. But hey, if the food is nice, even if it's just a stone's throw away from my home, I should share right?

So after that statement, I held on to this place- didnt want to share since it's ' close to home ' and potentially very boring.

Yet, I do enjoy it's food and I feel my other readers would really appreciate this... :p

Opened a couple of months back, Restoran Kuala Lipis Noodles serves very basic stuff- home made noodles, roast pork, char siew and poached chicken. Oh, you can have it with rice too.

We were told that their home made noodles was without alkaline and a must try.

Comes only in dry version, the noodles looks like a cross between laksa and egg noodles..

Topped with a concoction of mince meat paste, give the noodles a good toss and....wait....
Forgotten about the 'special' sambal...

We were supposed to mix a generous amount ! into the noodles to make sure it's tasty..

I took a bite pre-sambal, the noodles was firm with a slight chewy texture, the mince was fragrant, enveloping the noodles lightly.

Adding in the sambal changes the taste of the noodles quite drastically- it's not as spicy as it looks, I could taste some sweetness and flavour of tomato, making this a ' sweet and spicy ' noodles.

We ordered a mix platter of char siew and roast pork..

The char siew was average, the meat was firm, solid, cut into thin slices. It's not melt in mouth type, this was old school char siew I used to eat in kampung when I was a child. The sauce was too sticky-sweet to my liking.Anyway,char siew was the side kick.

The bomb was actually the roasted pork!

I was taken by surprise- the roasted pork was served warm, the fat was melting when you take a bite, the skin was crackling goodness that matched fantastically with the juicy layered pork. Every mouthful was bliss, I can finally stop hankering for the famous roasted pork in Pudu. This was on par. (and the people running it are way friendlier!)

Am definitely returning for the roasted pork, once the germs in my stomach clears! Cant wait :)

Restoran Kuala Lipis Noodles is located 26-1, Block B, Jalan PJU 1/3B, Sunwaymas Commercial Center, 47301 PJ. Oh do note, they are only open for breakfast until tea time if I'm not wrong. Roast pork are served much later, 11am or 12noon.

Very Angry Bird

What an awful day I had today! I made 2 jellies and a jelly cake and was getting ready to cook a special dinner for my family and in-laws when I opened the fridge and the whole jelly cake, which was on a cake stand, slipped and fell off to the floor! But all wasn't lost because the top 3 layers of jelly held together well and stayed on the cake stand. It was 4:30 pm. What should I do, I wondered, make a new one or go with whatever's left? There won't be much sunlight left for photography by the time I finished another one. But being a perfectionist and an optimist, I went ahead and make another one anyway. It's now in the fridge and I'll have to publish today's post with whatever I have, and post Part 2 tomorrow.

It's the first day of the final mock exams for SPM (high school equivalent of O Levels and Grade 10) and it's also my son Wey's 17th birthday. He said it's a crappy birthday present from the education department to schedule the first day of exams on his ! birthday . On top of that, he's in bed with a fever so tonight's celebration looks like it'll have to go on without the birthday boy. Good, I don't intend to cut the new jelly cake. We'll sing and cut the broken cake. Then I'll salvage the eyes, the brows and the beak from the forst cake for tomorrow's photo shoot.

This cake is inspired copied from here. I didn't think I was going to include this cake as part of the Jelliriffic! challenge but my daughter said that it qualifies, since I used the mould to make the beak. Anyway, it's better than nothing to post.

Very Angry Bird
1. Place a ring pan over a flat serving plate or

Hu'u (Seminyak, Bali)

Located in Seminyak, Hu'u bar and restaurant is a favourite among Balinese expats and rich Indonesians (many of them from Jakarta). The restaurant, Nutmegs, serves great fusion cuisine but it is rather expensive (Rp400,000 per person on average for a meal with drinks). If you don't care about the price of your food and if you are looking for a complete wine list, it is recommended.

The bar and club can also be happening, but certainly not every night. Friday and Saturday after midnight should be decent, with good DJs who avoid playing too much mainstream music. I don't think the setting is incredible though and I was a bit disappointed because I had heard a lot of praise about it. You have a nice garden, lighted with candle with a swimming pool in the middle: It is romantic, but not unique at all in Bali.

Overall: Hu'u is a must-try of Bali nightlife, especially if you are a fan of Seminyak rather than Kuta.

! Openi ng Hours:
From 11.30am till 11.45pm for the restaurant, the bar stays open until 2am (later during special events)

Huu Bali
Jalan Oberoi (Petitenget), Kerobokan/Seminyak, Bali
Reservations : +62 3617 36443
Email: info@huubali.com

Website (with more photos and events): Hu'u Seminyak

Chocolate Coconut Almond Scones

14 of the 1,000,000,000,000,000,000 thoughts going through my brainscape:

- Im 30. I cant shop at Forever 21. First of all, Im a Large. and the shorts are still waay too tiny. Secondly, I look much better in Anthropologie clothes.

- Im worth it.

- Yea. So I just stress-ate a bag of potato chips. At least I just bought the small bag and not the giant bag even though the giant bag was on sale. Im alright!

- I wish I had claws so I could scratch my cat back.

- At least I have scissors to give my cat awkward hair cuts when hes sleeping.

- I cant sing, unless Im alone and Im pretending like Im Adele and then I still cant sing.

- No, sir. Laundromat flirting is not my thing. I see you trying to find an in. Also the fact that youre wearing a bluetooth and that you brought your own wooden hangers to the laundromat makes it clear to me that youre a serial killer. Ive seen CSI. Ive seen Dexter. COME ON!

- Well, if Hoarders werent such a mind-bending show, I wouldnt have to watch it. Its really not my fault.

- Ill write that email but first Ill eat this cold burrito.

- Im looking at you and secretly wondering if youre an extreme couponer.

- Can I deep fry cupcakes? No.

- Some girls cry when theyre sad. I cry when Im bonkers angry. That must be really creepy to people. Like killer creepy.

- When did girls start wearing fake hair and fake eyelashes!? Ladies come on. Can we all just work on the same playing field? Geez. Youre really making my hair look mousy.

- What kind of scones should I make? I know sweet everything bagels Everything Scones! Im a genius.

Toasted coconut is one of my favorite smells.

I wish my hair could smell like this all the time.

Scones. Why not just throw in everything!? By the handful with buttermilk.

Come on! This is how we should live everyday.

If you dont think this looks like a blessing from the heavens were not friends.

If you dont think this looks like a blessing from the heavens then youre not a ninja. Thats a problem.

Toasty, buttery, and soft. Studded with almonds, chocolate and coconut. A mouthful of breakfast goodness! Add a big dollop of cherry jam and shut.it.up! The best breakfast every.

Chocolate Coconut Almond Scones

makes about 8 to 10 scones

Print this Recipe!

3 cups all-purpose flour

2 tablespoons raw or granulated sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

1 large egg

3/4 cup plus 2 tablespoons buttermilk

1/3 cup shredded coconut (sweetened or unsweetened)

1/3 cup s! livered almonds

1/2 cup semi-sweet chocolate chips

buttermilk and sugar for topping before baking

Place a rack in the center of the oven and preheat oven to 350 degrees F. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for about 8 to 10 minutes. Keep your eye on the coconut. It browns quickly. Remove from the oven when toasted and allow to cool. Heat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of small pebbles, and some will be the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour and butter mixture from the fridge and add coconut, almonds, and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once to the well. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the shaggy dough mixture out onto the counter. Bring together the dough with your hands into a 1 1/2-inch thick disk . Use a 2 1/2-inch round biscuit cutter to cut out biscuits. Flour the biscuit cutter if it starts to stick to the dough.

Place biscuits, about 1 inch apart, on the prepared baking sheets. Brush with a bit of buttermilk and a few pinches of raw or granulated sugar. Bake biscuits for 14-18 minutes, until golden brown and cooked through. Remove from the oven and serve warm, with jam.

McEwan turns up the heat in KL

Chef Mark McEwan shares some tips on making risotto.

KUALA LUMPUR, Oct 10 Mark McEwan played to a quiet audience in the Ritz-Carlton in Kuala Lumpur last week. It was raining outside, and the Canadian chef, restaurateur and entrepreneur, did not feel the heat at all, even if he was cooking two things at the same time a risotto and a beurre blanc or butter sauce.

Both seemed complicated but McEwan was unfazed. When you cook risotto, a lot of people feel you have to be chained to the stove, but you dont have to. In fact, if you keep stirring it, you pull the starch out of the rice and thicken it, he said.

The grilled seabream with capers and mint... absolutely delicious.

So he was variously doing the butter sauce as well as the risotto with corn and shrimp. He made it look easy, but then he has cooked it for 350 guests at a wedding party before.

I had eight different containers of risotto going, and 10 pans sauting the perch for it by my team of catering people, he said. For this coolest of chefs in the AFC programme The Heat with Mark McEwan, it is no sweat.

When he goes back to Toronto, he will encounter his biggest catering challenge yet. I have a function in a football stadium for 2,000 people, with four courses plated. Its the biggest party I have ever done, and its the toughest!

McEwan owns four restaurants in Toronto North 44, Bymark, ONE and Fabricca a catering company and a fine foods store at The Shops at Don Mills, that spans 22,000 sq ft! The gourmet store is amazing the endless variety which showcases his recipes, the bustling activity. It makes you feel like you would be quite happy buying the ready meals and never have to cook again! Hes also the author of a cookbook called Great Food at Home and hes abou! t to com e out with his second one.

As he was cooking, he also took a peek at his own show playing on the screen beside him. Its really interesting. I forget we are on AFC: its a show I havent seen a long time. He had worn his hair long in the show, but he had got tired of the wind blowing it around and had it cut short before he came.

Notice the hair, before (on banner) and after!

As he did the grilled seabream with capers and mint, he reminisced about how our cuisine has changed in the restaurant. Braised dishes have become simple but texture is more complex. Fresh ingredients are carefully chosen.

He talked about how Toronto is a great city with a diverse foodie combie. The amazing chef community there has given the city a vibrancy that didnt exist 20 years ago. It has happened in my lifetime, my career and time in the business.

Two tips he shared about the risotto and the seabream: When you serve the risotto, it should fall down on the plate and be very tender. As for the seabream, put oil on the fish before putting it into the pan for frying. It prevents the skin from sticking to the pan.

He shared about how Canadians like to eat their fish deboned. I like how you eat it in this part of the world, on the bone. I like dissecting my own fish.

He went on to do ricotta gnocchi with heirloom tomato sauce. People find making gnocchi intimidating but Ill show you how easy it is. His hands in the dough with ricotta cheese and egg, he told us about his wife to whom he has been married for 25 years: She loves to cook but she gets very confused about recipes. She reads them 100 per cent. She thinks the recipes are cast in stone!

The soft pillows of ricotta gnocchi served with heirloom tomato sauce... brilliant. !

Only two days before this event I had watched The Heat with Mark McEwan and how he was working out a recipe for his book with his wife. He told her to put two glugs of olive oil into the pan and she asked, How much is that? It turned out to be 2 tablespoons, and his wife protests: But thats more than 2 tablespoons!

Said McEwan: When you cook, learn the feel of things. Theres some comfort in how frequently you do it. It may not be perfect the first two times, but its fun.

About the gnocchi he was making: Its fun to teach your kids to do it. Have it at a party, get their hands dirty! To do this well, do it every day and do it with love.

We got to taste full courses of what he had demonstrated before us the risotto with sweet corn and shrimp, ricotta gnocchi with heirloom tomato sauce and grilled sea bream with capers and mint. The risotto was done just right and tasted good. The gnocchi was soft and pillowy as he said it should, and I loved the grilled sea bream with its crispy skin, and the piquant capers and mint.

McEwan was also a judge on Top Chef Canada. I watched 16 young chefs battle it out. Talk about pressure how they lived with one another and competed for eight weeks. The show has done a lot for chefs.

The chef is surprised at how food trends have come full circle: Less is better, and tradition is the key. Its interesting how fast the food scene has developed in the past 30 years. He is big on natural produce, making his own salami and pickling, which he considers a badge of honour. Hes proud that of 140 cheeses in his McEwan foodstore, 111 are produced in Canada!

Asked about whether he would ban foie gras in his restaurants, he said: I love foie gras. It has a place in high-end restaurants. I have visited the duck farms and they are very happy following the farmers around to be fed. He only stocks ocean-friendly fish and definitely not blue fin tuna whose numbers are depleting.

He considers his journey from chef to owning four restaurants, two caterin! g divisi ons and a gourmet store, appearing on TV shows and writing cookbooks as a natural evolution. He has 450 employees: Its a great talent pool and allows us to experiment on what to do with new products we bring in. Im 54 and having more fun in the business. Im not a celebrity chef!

McEwan had come from Singapore, where he got to taste two of the best cocktails he had in his life! He plans to come back to Malaysia to eat. I love how people here eat fish with bone, and have something out of a shell.

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