Into the Doorway of Food, where it's all about Eating...
Let's start the journey into my world of food...
Different tastebuds with different tongues; you're the eater and you're the judge... What I share here is simply the passion towards food and drinks.
Don't hesitate to ctiticize; if you like my articles, encourage me.
Sunday, 24 February 2013
Saturday, 23 February 2013
Sunday, 17 February 2013
Either being served dry or with clear soup, you can have the noodle being made as thin細, thick粗 or hand tear手捏. I've ordered a Dry Pan Mee乾撈板面 with thin noodle and a bowl of Egg + Sweet Leaves Soup蛋和馬尼菜湯. The noodle that has been mixed with dark and light soy sauce is garnished with black fungus and minced pork meat. To add flavour to the noodle, they're serving 3 types of chili that is one in black, one in red and another is in green. I've no clue about the black paste, but it's definitely spicy while the red and green are with dried shrimps and cili padi respectively. I find the noodle to be quite sweet that I've squeezed in the lime instead of adding it to the chili paste. I feel that something is lacked of inside the noodle that I think it's the "saltiness" and I don't smell any nice aroma. The soup is not bad except that the egg yolk is a little over-cooked.
I've additionally taken the pictures from Su, Phui Yee and Elaine's orders that include the Crispy Pork炸肉, Mushroom Pan Mee蘑菇板面 with an Egg and the Pork Belly Pan Mee五花肉板面. The fried pork meat is sliced and being topped with a brownish sweet sauce and being garnished with white sesame and spring onions. I like definitely Phui Yee's noodle because it looks very appetising. Elaine's Pan Mee is served with the pork belly that has been boiled in the dark soy sauce and it looks alike the pork stew.
I'm not really impressed by the i mum mum Pan Mee as it's not really very delicious. But, it's still surprising to me that the shop is overwhelmed by customers during the lunch hour.
Saturday, 16 February 2013
I've visited the restaurant twice that I can complete the photographing for my blog. The Original Hungarian Kürtős is the bread roll that has a thin layer of caramelized sugar whereby it's very crispy yet the dough is still very soft. Firstly, the dough that has been fermented for 16 hours is then flattened and pasted onto the cylindrical wooden rod. Next, the dough is swept with the oil before being coated evenly with the white sugar. The final step is to bake the dough in a special oven till it gets the perfect brownish skin. Additionally, you can choose from their Favourite or Premium Series that range from Sunflower Seeds, Hawaiian Coconut, Sesame Seeds, Cinnamon Sugar, Chocolate Rice, Nutella Walnut, Peanut Butter & Choc Chips to Premium Chicken Floss whereby the added ingredient is then coated onto the Kürtős that has been completed baking.
I've definitely enjoyed the Kürtős for its crispy skin and the softness of the bread roll. Either with sugar only, the owner has as well offered dipping sauces such as chocolate, butterscotch caramel or the garlic cheese. Being written on the paper box is the 1-by-1 steps to eat the Kürtős:
1. Pinch the tip!
2. Unravel it!
3. Break it!
4. Dip it!
5. Take a bite!
6. Start again!
I'll skip the step no. 4 as I've loved it plainly...
Tuesday, 12 February 2013
Sunday, 3 February 2013
How to make a beautiful watermelon jelly? Firstly, the "Aga-Agar" or the jelly is boiled slowly and the coconut milk is then added to mix properly. Secondly, they're poured into a round bowl to simulate as close as the shape of a watermelon. Followed by is to drop in some red colouring at the center of the white mixture of liquefied jelly and coconut milk and then do quickly stir them in slow pace to obtain a uniform mixture. Afterwards, the black Cincau or the grass jelly that has been cut into small pieces are then immediately scattered into the red mixture; these are the seeds of the watermelon. This bowl of the mixture is then put into the refrigerator for solidification. After the jelly has solidified, it's being taken out from the refrigerator and being flipped over onto a flat plate. This is the last step to colour the outer of the jelly into green that it's the green skin of the watermelon.
(Source from Wikipedia: Agar-agar, Cincau)
Gosh, it's a long procedure to make the watermelon jelly! It's tasty as it's not too sweet for me and I do like also the texture of the jelly that is not too soft. Meantime, I'm really appreciating Elaine's effort for preparing such a complicated dessert. Not to forget her Mom that has been helping as well. If you're interested to make the watermelon jelly by yourself, let me know and I shall obtain the correct grams of the ingredients for you :)