Alcoholics Bar & Grill (Kemang)

Alcoholics Bar & Grill opened at the end of April 2012 next to KOI Kemang. The originality with the place is that everything sold on the menu has been cooked using Alcohol. Personally, I think the concept could be effective, but the name of the restaurant is too ambiguous and misleading. We will see how it goes, but I'm afraid it will not attract the right customers...

Alcoholics Grill & Bar
Jalan Kemang Raya No 72
South Jakarta
Phone number: +62 21 7195675

Mail: info@alcoholicsbar.com
Facebook: http://www.facebook.com/AlcoholicsBarGrill
Website: http://www.alcoholicsbar.com/

Travel Blitz #5 A Days Worth of Street Food in Seremban

For the other stories in the Travel Blitz series, click HERE

Famous Beef Noodles @ Stall 748, Seremban Wet Market

Since todays a public holiday and coincidentally, the school holidays aint over yet, it does make sense for a short detour if youre heading south towards Melaka or Johor, or even across the border to Singapore. A mere one hour (or less, depending on the traffic) away from Kuala Lumpur, Seremban town is quite the strategic stop-over for a hearty breakfast of beef noodles, a sip of refreshing cendol to douse the heat, or even buying dozens of Serembans signature baked buns with BBQ pork fillings (known as siew pau) as gifts to whomever youre meeting up at the end of your journey.

A bowl of Beef Radish Soup (RM11/USD3.70) and the Dry Beef Noodles (RM6/USD2) kickstarted the gastronomic excursion down south with a (beefy)bang

First of all, make the effort to arrive early; for a sumptuous breakfast of beef noodles and mee hoon sotong (rice vermicelli noodles in a savoury broth with slices of pork and cuttlefish) at Seremban Wet Markets food court. You can have these for brunch, as the stalls open until slightly after lunch hour. But then again, why limit your food ! options in Seremban?! (ie: Maximize the day trip by squeezing in more food joints than necessary . typical Motormouth style)

Mee Hoon Sotong from Hioong Kee, stall no. 753

Stall number 748 is THE beef noodles specialist to beat in Seremban; with legacy dating back to 1953! The dry version consists of their own-produced flour noodles with a close resemblance to yellow noodles yet with a springy bite akin to pan mee. But the difference between their version and the conventional ones in Klang Valley are the condiments that went into their creation.

Think sesame seeds, crunchy roasted peanuts and salted vegetables, and a heavily-scented from the generous addition of chopped coriander and garnished with liberal amount of chopped scallions. The thick gravy clings to the noodles; resulting in a deliciously moist and savoury experience; partially helped by the main stars of the bowl; the BEEF.

Imagine tender cuts of lean beef, tripe and beef balls injecting a superior beefy flavour to the noodles. You dont even need the accompanying chili sauce for taste.

The bowl of radish soup with your choice of beef cuts (usually mixed beef with offal included) was packed with umami flavour from the hours of boiling; and do NOT miss this even if you have had yourself a bowl of the noodles.

What a stark reminder of Super Kinta Food Court in Ipoh; which has seen better days and almost collapsing together with the closing of the depar! tmental store years ago.

The Mee Hoon Sotong came in a manner that belies its true value. At RM3.50/USD1.20 per serving; you get a handful of rice vermicelli noodles swimming in a light brown broth with a 2-3 pieces of fresh cuttlefish, stalks of sawi (mustard greens) and slices of braised pork layered with intermittent fats.

But a sip of the broth revealed a complex multitude of flavours; ranging from a savoury-sweetish tinge from the unorthodox combination of meat and seafood, topped with an unmistakable smoky flavour. I dont hide the fact that I hate mee hoon, yet this was more than palatable; even enticing me into a fan.

Another stall worth noting is the Tow Kee Hakka Mee stall (number 810); yet we decided to give that a miss after being reasonably stuffed the first round.

Pasar Besar Seremban (Seremban Wet Market) Walk up a floor from ground level and look for stall number 748 for the beef noodles and 753 for the Mee Hoon Sotong, and 810 for Tow Kee Hakka Mee.

Seremban Siew Pow; baked buns with a crunchy exterior filled generously with juicy BBQ pork within.

A short drive away (about 10 minutes) will lead you to Kedai Siew Pau Asia (Asia Confectionery) where you can buy the famous Seremban snacks from the retail store-cum-manufacturer premise by the junction of Jalan Seng Me! ng Lee.< /p>

Although proudly stated on the signboard; Siew Pow Master, they started garnering accolades from their chan bao read about Simee Markets version thats almost perfect in my books) before their Siew Pow got famous.

How fresh can the Siew Pow and other items be? Everything produced ON THE SPOT.

Kee Mei Siew Pow, Empayar and Warong @ Jalan Rasah are the other famous brands in Seremban, yet Asia stands out by offering MORE than just conventional Siew Pow and a lacklustre selection of other confectioneries.

Instead, we had a whale of a time choosing between egg tarts, butter cake, mexico bun, coconut tarts, and the list goes on.

Although the egg tarts left much to be desired, the Siew Pow from Asia were pretty good. Definitely better than Empayars, though I had doubts when comparing them to Warongs as the latters not too shabby either.

*Siew Pow @ RM1.30 each, Chan Bao @ RM1.50 and butter cake at RM5.50.

Yi Poh Restaurant has been around for more than half a century; and conveniently situated across from Asia Confectionery. Hence we could not have given their Yi Poh Lou Shu Fun a miss, right?

Right across the street, you will find Yi Poh Restaurant spanning two lots with one being the typical coffee shop while another had air-conditioning. Talk about commercialization.

That being said, a bowl of their famous Yi Poh Lou Shu Fun (essentially a dry lou shu fun or rats tail noodles!) costs no more than RM3.80 for a small portion; with a few slices of caramelized roasted pork and a generous ladle of the secret ingredient . the minced meat sauce.

At Yi Poh, the minced meat sauce can be a little overwhelming in terms of saltiness, but in terms of flavours, there can be no match around town. Generously greased with lard oil, the lou shu fun resembled lai fun more than the generic stubby and short version. And dont miss their own concoction of sambal chili sauce.

The Hakka Mee did not fare too well though; overshadowed by their renowned creation. You can also opt to have a bowl of pigs stomach soup; a peppery broth laden with slices of chewy stomach and chopped coriander.

Basking in the hot sun will lead to heatstroke. Unless . the saving grace comes in the form of CENDOL!

Last but not least, the day trip was capped off by a refreshing bowl of Cendol campur (Mixed cendol) at Haji Shariff Cendol in town. A third generation! -run sho p serving the mentioned dessert and a stall selling mee rebus, mee rojak and the likes, Haji Shariff Cendol was evidently THE place to drop by in the late afternoons when the malls too boring and youre hankering for a chilled beverage.

The only drawback is . you have to line up, order your cendol AND carry the desserts on a metal tray to your own table.

Mee Rojak is a clever combination of Indian Rojak (also termed Pasembur) and Mee Rebus with addition of bean sprouts, one hard boiled egg, fritters and beancurd.

They serve quite a few types of cendol. From the simplest form without any extra ingredients to one with pulut (salted glutinous rice), jagung (corn) or red beans. For a taste of everything, order one Cendol Campur where you get the best of all worlds. We sampled the Cendol Bandung too, with rose syrup and evaporated milk, and found that the amalgam of tastes blended well. Or maybe it was the crazily hot weather.

Haji Shariffs Cendol @ Lorong Jawa (2)

Phew. All those within half a day, and we could still made it back for an early dinner and a movie.

There can never be a town thats deemed lifeless, boring or lacklustre in Malaysia. Even the most obscure location (you would have known if you have been following my Perak posts from back then) can bring forth an enticing experience that may make you go

Why are we so obsessed with travelling overseas, when here in our backyard we have such beautiful gems waiting to be explored?

Seremban Beef Noodles
Stall No. 748, Pasar Besar Seremban,
70000 Seremban, Negri Sembilan.
Business hours : 7.30am 3.00pm.
Closed on Tuesdays.

Hioong Kee Mee Hoon Sotong
Stall No. 753, Pasar Besar Seremban

Kedai Siew Pow Asia (Asia Confectionery)
No. 368, Jalan Seng Meng Lee,
70200 Seremban, NS
Tel No : +606-7632 409
Business hours : 7am 6.30pm

Yi Poh Restaurant
26, Jalan Seng Meng Lee,
70200 Seremban, NS
Business hours : 7.30am 6pm
Tel No : +6016-6122 711

Haji Shariff Cendol
No. 44, Lorong Jawa (2),
70100 Seremban, N.S.
Business hours : 10.30am 6.00pm.
Tel No : +606-7632 741

Google Map to the places listed above

New York mayor to ban super-size sodas

LaTur has added a photo to the pool:

youtu.be/2NuENvQixIw

Tasting Ireland

The Irish sea, Dublin

After my recent trip to France, from which I have brought pictures and stories (and props!), I also unexpectedly made a stop in Ireland.

Ive just returned, with Lulu and P.

We are tired.

But our heads are filled with colorful images and faces, the memory of special family timeand my tummy content from eating delicious cheese, air dried lamb (thanks so much Susan W.), smoked salmon, peas, organic butter, gluten free brown bread to die for, and creamy yogurts.

I also met the oh so sweet Ella and visited Bloom (this superb flower and food event, showcasing the best garden and food artisans of the entire country, is still going on until Monday June 4th, so make a stop, if you live or are visiting Dublin).

I am going to show you all of it later.

But in the meantime, I need to attend to my overgrown garden.

It looks like a jungle in there.

Big Ray's Grill

This meat specialist in Sri Petaling's Endah Promenade should please the wallet but perhaps not the palate. Can't always have our roast chicken and eat it.

Carnivores will have a field day here; alas, the sirloin steak is tough and thin. Still, the grain-filled side dishes of buttered and tomato rice are generously portioned.

Overly charred chicken. Juicy and flavorful inside, but its looks are an undeniable turnoff. Raise the red flag for carcinogen concerns.

This burger is impressively tall, but at a time when other outlets put major effort into their burgers, it's not enough to slap together generic patties, buns, cheddar, veggies and ketchup.

Fish. Is it dory? Maybe. Meaty, but not enjoyable enough to salvage this meal.

Big Ray's serves no pork, but Endah Promenade also hosts an Overtime, where customers can snack on mini pork knuckles. Beware: there's more gelatinous fat than meat on these bones.

Overtime's beer cocktails include Go Naked, featuring beer with lemon juice, gin and grenadine. Customers can also just have plain ol', good ol' Starker Dunkel beer.

Lychee Slush and Carribean Night (beer with Bailey's Irish Cream).

Wine is also available at Overtime. Decent ones at surprisingly decent prices.

Big Ray's Grill and Overtime,

Endah Promenade, Sri Petaling.

Blueberry Lemon Verbena Pie

Nikole Herriott is one of those incredibly talented people I feel lucky to know. I'm happy to say, we've been going back and forth more than usual lately for a couple of reasons. 1) I've shared a favorite pie recipe as part of her new recipe series - For the Love of Pie. And 2) She's doing a little something special for the shop (!).

The pie I share is a favorite twist on a classic: Blueberry Lemon Verbena Pie. And I make it with the rye crust that has become a no-fail staple around here. So, hop on over to Forty-sixth at grace for the recipe and photos, and I'll be back in a few days. xo -h

Continue reading Blueberry Lemon Verbena Pie...

Steamed Rice Noodle Parcels With Recipe

I've posted about Steamed Rice Noodle Parcels but I did not measure out the ingredients then and I've promised that I'll make up to that. So I've made these parcels again with all ingredients weighted and measured out. It's really very easy to cook up, the only trouble is the time taken to julienne the turnips (yam bean), carrots and French beans! So by all means, use a grater for carrots and turnips hehe...
Celine of Life, Love and Me commented previously "OMG!! THIS is my favorite too!!! :) My "Ah Mah" used to make this for me when I was Boi Boi's age. It has been ages since I have taken it. Don't think I am at the league to re-create this at home. I am still at the "only know how to fry one type of vege at the time" stage. :) xoxo"

What league??? hahaha Celine, if you read the recipes below, you'll know why I've asked you to make them this weekend cos it's really simple. Make your Ah Mah proud ok! ;-)

Steamed Rice Noodle Parcels/Rolls
1.2 kg (2 medium sized) turnips (yam bean), peeled (clean weight about 1 - 1.1 kg)
80 g (1 small) carrots, peeled
80 g French beans, both ends removed
30 g (4 cloves) garlic, chopped
30 g dried shrimps (omit for vegetarian version), washed, soaked and drain
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp grounded white pepper
2 Tbsp water
1 1/2 Tbsp oil

10 sheets of uncut rice noodle* (2 packets as 1 packet has 5 sheets)
Bean paste sauce* (m! ixed wit h hot water to dilute)
Chilli sauce** (optional, recipe below)
Garnishing:
Spring onion, sliced
Deep fried shallots (can be bought or best if self made)

* can be found at wet market at stalls selling fresh noodles

Prep:

Slice yam bean and carrot into thin strips as shown the pic. You can use a coarse grater, of course. Diagonally sliced French beans into thin strips (also shown in pic).



I've roughly chopped my dried shrimps cos they were big and longish. If you have the smaller ones, just keep them whole.

Cook:

Using a wok with lid, heat it up before pouring in the oil. Put in dried shrimps and fry till they "pop" or smell fragrant. Add in garlic and fry till light brown. Stir in carrot and turnip strips until they're well mixed. Sprinkle in 1 Tbsp of water, cover and cook for about 5 minutes on medium heat.

Stir in the French beans, salt, white pepper and sugar (please note my salt level is on the low side, so adjust it according to your tastebud). If you feel the vegetables are a bit dry, sprinkle in the other 1 Tbsp of water. Put on the lid and cook for another 5 minutes. Stir and check if they're cooked (meaning the turnips have turned soft). If they're not, cover and cook for another 3 minutes or so (I guess you'll have to judge as it will depend on your heat and how juicy the turnips were). Set aside to cool down a little.



Do note that when you cook with the lid on, you'll noticed some liquid would form in the wok. This would hasten the cooking process as opposed to frying in a open wok (which I did once and took so long to cook up). Just cook till vegetables are soft and moist but yet still retained a slight crunch and the liquid is dried up. In any case where 2 Tbsp of water is not enough, by all means keep on adding by the tablespoons.

To assemble:

Carefully unroll the rice noodle sheet on a clean surface. Spoon 2 generous tablespoons of fillings into a thick log diagonally towards one edge. Fold the shorter end over and roll once towards the opposite end. Tuck in left and right ends. Continue to roll till the end, just like how you roll a parcel.

I know I've promised earlier for step-by-step pics but I was alone at that time and hands all oily from handling the rice noodle sheets, so it's quite difficult unless I wash my hands 600 million times hehe.



Otherwise, you could roll them into a log. Just spread out 2 generous tablespoons fillings on the long edge of the sheet like a long log. Then roll up like a swiss roll till the end.



Place parcels or rolls onto heatproof plates and steam on low heat for 5 - 7 minutes. Not on high heat though as the parcels will break.

To serve (best when warm):

Slice the parcels or rolls. Spoon over bean paste sauce and chilli. Sprinkle with spring onions and deep fried shallots.

Easy peasy... not??? Let me know ;-)




Chilli Sauce**

60 g (4 medium sized) red chillies, sliced
50 g young ginger, skin removed
3 cloves garlic
Calamansi juice, to taste
1/4 tsp sugar
1 tsp salt

Blend all ingredients into a rather fine chilli sauce.

HARRY POTTER: THE EXHIBITION ArtScience Museum, Singapore!

I got a flight to catch so this is really a just a picture post!

Tickets go on sale from 1 May 2012 at www.MarinaBaySands.com. The exhibition is from 2 June 30th Sept 2012.
I will be updating on all details by tonight!

Exhibition Walkthrough:
General synopsis of what guests to ArtScience Museum will encounter as they make their way through Harry Potter: The Exhibition, exploring unique costumes, props and sets from the various Harry Potter film series.

SETTING 1:
Sorting Hat Hogwarts School of Witchcraft and Wizardry was founded more than 1,000 years ago by Godric Gryffindor, Helga Hufflepuff, Rowena Ravenclaw and Salazar Slytherin. At the beginning of each school year, the Sorting Hat divides new students into the four Hogwarts houses named after each of the four founders. In the first setting, one guest per group is sorted prior to entering the Pre-Show of the exhibition.

SETTING 2:
Pre-Show During the Pre-Show, guests watch an eight-screen montage of the Harry Potter film series. At the climax, a train whistle is heard, followed by the roar of the Hogwarts Express. The wall of the Pre-Show rises to reveal the epic sight of a replica of the Hogwarts Express. Guests are escorted along the platform into the Portrait Gallery, which marks the formal beginning of the exhibition area.

SETTING 3:
Gryffindor Common Room Setting three takes visitors into the house of Harry Potter, Ron Weasley and Hermione Granger. Known for bravery, daring, nerve and chivalry, members of Gryffindor house wear scarlet and gold, which can be seen in the school uniform costumes displayed in this scene. The Gryffindor area is guarded by a painting of the Fat Lady, similar to the gatekeeper of the common room in the films. On display in this area are many original artifacts that belonged t! o Harry, Ron and Hermione in the film series. Harrys wand and glasses are displayed, along with Rons monogrammed sweater and wool hat, and the Howler sent from his mother. Also in this area, guests can see the Marauders Map.

SETTING 4:
Classrooms The fourth setting explores some of the classes the students experience at Hogwarts. In! the Pot ions area, guests can view Professor Snapes original costume, alongside his bubbling potions. In the Divination area, guests can marvel at the details of the exotic wardrobe of Professor Trelawney and gaze into her crystal ball in an effort to predict the future. Students at Hogwarts learn to defend themselves against Dark Magic in the Defense Against the Dark Arts classroom, which contains a number of magical artifacts used during lessons. Here, guests explore displays featuring costumes and props from the classrooms of Professors Lupin, Lockhart and Umbridge, including a Cornish pixie. In an area modeled after the Herbology greenhouse at Hogwarts, guests can pull a Mandrake from its pot and experience the screeching these plants make when disturbed.

SETTING 5:
Quidditch Quidditch, the most popular sport in the wizarding world, is featured in setting five. Harry became the youngest Seeker in a century at Hogwarts during his first year when he was selected for the Gryffindor Quidditch team. Ron and Ginny Weasley joined the team in later years, as Keeper and Chaser, respectively. Artifacts from their matches, including dozens of detailed Quidditch costumes and props, even the Golden Snitch, are on display. Fans will see the Quidditch World Cup and Harrys Nimbus 2000 broom. Guests can try their hand at Quidditch, toss a Quaffle and earn a point for their house.

SETTING 6:
Hagrids Hut
Rubeus Hagrid, Keeper of Keys and Grounds at Hogwarts, is the focus of the sixth setting. This unique area of the exhibition allows guests to see Buckbeak the Hippogriff and provides the opportunity to enter and tour a recreation of Hagrids hut, complete with a bubbling cauldron
and hatching dragon egg. As Hagrid is half-giant, all of the furniture and many of the other items in his home are over-sized. This immersive environment allows guests to sit in Hagrids chair.

SETTING 7:
Forbidden Forest Setting seven takes visitors to the dense woods on the Hogwarts grounds, the Forbidden Forest, which! is stri ctly off limits to all students. Home to all types of magical creatures, including unicorns, Acromantula (giant spiders), centaurs and Thestrals, the Forest is well-known to Hagrid who lives at its edgeand Harry, who has some frightening encounters in this area in each film. Fans will recognize life-size centaurs, used as study models, as well as the Hungarian Horntail dragon and even Acromantula.

SETTING 8:
Dark Forces Setting eight showcases Dark Magic elements used by Lord Voldemort and his followers, the Death Eaters, to gain power in the wizarding world. A collection of the darkest elements from the film series fills this environment, including a close-up look at Lord Voldemorts costume and horcruxes, the Death Eaters robes and masks, and a Dementor. SETTING 9 Great Hall Lit by candles that float above the room, the Great Hall at Hogwarts serves as the main meeting area for students. The climax of the exhibition, setting nine features props and artifacts from the magnificent Yule Ball, as well as costumes from notable characters such as Professor McGonagall and Professor Dumbledore. Features in this area include the collection of Deathly Hallows (Elder Wand, Invisibility Cloak and Resurrection Stone) an ice sculpture centerpiece, stools, Christmas celebration crackers, place settings, platters, a table cloth and Yule Ball programs, invitations and ticketsall props used in the films.

So, whos excited for this exhibition??