Nancy Chong Butter Cakes @ Ipoh, Perak

Warning! There is a buttery sheen over the blog...as we hit up north for the quest of the best butter cake.


A good friend of mine, Su had kindly got her mother to bring back these legends down to the big city.


One has heard of the stories about this cake. More like urban legends such as how people can just eat through 2kg cake by themselves. Seems it is no myth as my friend Su tells me her parents can happily demolish a 1kg cake between the two of them.





One taste of the buttery sweetness and I can understand why.


The taste seems to remind me of my childhood days with its sweet taste and soft creamy buttery goodness.


Seems Mrs. Chong only believes in SCS butter that she ladles all over the crumbly cakes and the icing.


Everything about the cake reminds me of the 1970s when cakes like these were in vogue for birthdays. My mother was one of the faithful brigade of cooks who joined hands with famous teachers like Mrs. Fernandes to learn how to pipe roses like these.


Ah, those were the good old days.





In a way, I'm glad Mrs. Chong is far away in Ipoh so ordering these cakes are not possible all the time.


If it was, I'll be in a perpetual sugar high...


Nancy Cakes
23, Lebuh Lasam
Ipoh


Tel: 05-2544384/012-5277536


(You can also email orders lizang@streamyx.com The 1kg cakes are priced at RM50-RM55. We sampled the marble butter cake and almond one. Loved the almond version with bits of almond flakes. Best to call and order ahead. Nowadays, Mrs. Chong's daughter continues her legacy to make the cakes. For the full set of pictures, see my Flickr set).


*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Al Tanoor @ Pavilion

It's been too long since our last full-blown Middle Eastern meal; this trip to Pavilion's Al Tanoor made us think that maybe we should make the effort more often.

Avengers Assemble! Shawarma-loving superheroes are likely to like this Hulk-sized serving of spit-grilled chicken wraps, filling and flavorsome.

Fattoush, the famed bread salad of mixed leaves and fried pita.Al Tanoor is owned by the respected Tarbush group of restaurants, which explains why everything here is well-executed.

Lamb burger, with a house-made, egg-topped patty that's tender and tasty.Our only complaint: while the food here is good, be warned that it can take over 15 minutes to be brought out, even when the outlet isn't full.

Muttabal, an eggplant-based dip with tahina, tomatoes and olive oil. Beautifully creamy and probably much healthier than, say, butter.

Warm, fluffy bread is provided with the muttabal, graced with a lovely lightness.

Makhlouba rice, with lightly spiced grains, simultaneously firm and moist, mixed with meat. A nice alternative to nasi biryani.

Al Tanoor's prices are excellent; this entire meal for two cost only slightly north of RM60. And there's still more to sample, from kibbeh to falafel, warak ainab to fatayer.

Al Tanoor by Tarbush,

Level 1, Pavilion, Jalan Bukit Bintang, Kuala Lumpur.

Quick Lunch: Salad with tuna, sweetcorn, iceberg lettuce and poached egg with truffle oil

You may have noticed that I have been posting regularly under the "Quick Lunch" section, for healthy delicious lunch that you can prepare in under 15 minutes. As a mother of two, I am always on the go and I know that it's not always easy to find time to cook a long, elaborate lunch.

I made this relatively simple salad last week, but received several requests on Facebook and Instagram for the recipe. If you're planning to make this to bring to work as a packed lunch, then it is advisable to replace the poached egg with a boiled egg (hen's or quail's will both work). If you're planning on making salads or pasta regularly, then do buy a good bottle of extra virgin olive oil.

There is no rule as to what you can put in your salad. For this salad, I just put together a few things which I like eating such as sweetcorn, tuna and POACHED EGG! You can also add sundried tomatoes or other salad leaves as you please.

Salad with tuna, sweetcorn, iceberg lettuce and poached egg with truffle oil

Salad with tuna, sweetcorn, iceberg lettuce and poached egg with truffle oil
Preparation time: 5 minutes
Cooking time: 5-10 minutes
Serves 2

1/2 can of sweetcorn (you can also use frozen sweetcorn)
2 eggs
1/2 can of tuna (I used tuna chunks in olive oil)
2-3 lettuce leaves, thinly sliced
1 tbsp butter
1 large onion, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Truffle oil

1. Heat 1 tbsp of olive oil in a frying pan on medium high heat. Add sliced onions and cook until softened for about 2-3 minutes. Season with salt and pepper and remove fro! m heat.< br>
2.At the same time, you can cook your poached or boiled egg.To poach an egg, fill a frying pan with 4cm barely simmering water. Break each egg into a cup and lower into the water. Cook for approximately 2 minutes (you will know it's cooked when the egg white has set). Use a slotted spoon to remove.

3. If using frozen sweetcorn, then pour boiling water over the sweetcorn and leave for a few minutes to defrost. Drain water and place in a bowl with the butter. Mix well.

4. Toss the lettuce with olive oil, and season with salt and pepper.

5. To assemble, place lettuce, followed by fried onions, sweetcorn, tuna and finally top with poached egg. Drizzle with some truffle oil.

Light, simple and delicious