Mexican Has Landed in Penang! At Habanero

Lunch after back from Chinese New Year's Holiday, we've decided to try out the Habanero Mexican Dining that is located at 3rd floor of Queensbay Mall. It's definitely another surprise for me to see a new addition of food in Penang. Why is it Habanero? I've then learnt from Wikipedia that it means a variety of chili pepper that is then widely spread in Mexico. Here in this restaurant, you're not only getting the seasoning sauce that is made from green Habanero but also from the Picante, Chipotle and Cayenne that are red or purple in colour and they're all varied by the level of spiciness.

(Source from Wikipedia: Habanero)

How to start? Firstly, select your order of either Burrito, Taco or Bowl. Then, choose your choice of meat that ranges from Rollado Chicken, Parrilla Chicken, Camino Beef to Rebozado Fish or just be a Fajita Vegetable. Followed by is to add a Mexican Rice that is "cooked" with Cilantro Lime, Tomato Chili or Black Bean. Finally, garnish with some vegetables and sauces to make up a complete Mexican meal. Additionally, upgrade to set meal by adding the Nacho Chips that are served with Cheese or Salsa Dips and a drink.

I've ordered a bowl of Tomato Chili Rice with the Parilla Chicken. I like the rice as it's really appetising while the chicken meat is slightly "tasteless" as it's not up to my level of saltiness yet it's juicy. My favourite taste inside the bowl is indeed the Salsa or the sour-based mixture of tomato with onions. I've voted for Camino Beef instead of chicken as the beef has been boiled for long hours that it's not only juicy and tender but it has as well absorbed the sauce completely that the meat is very tasty. Su prefers for a longer hour of beef stew that the meat is softer but I find it to be just prefect. It's up to your tongue for decision! Mei Ling has ordered a Burrito, it's indeed very big!

I find the Mexican food to be quite tasty but it's neither very special nor very delicious that it has impressed me. Anyway, I'm happy that I've tasted a new food and to learn some information about it.

Kürtős Spiroll, the Hungarian

Kürtős Spiroll is in Penang, located at the 3rd floor of Queensbay Mall! Sharing the news with Attila by buying him an Original Hungarian, he's indeed amazed by the originality of this cake. My Hungarian Boyfriend is having a little doubt that it's being claimed as 'Traditional European Chimney Cake'. Kürtős Spiroll is actually Kürtős Kalács whereby 'Kürtős' means trumpet or it's a type of musical instrument while 'Kalács' means cake. Anyway, chimney has been more officially known than the trumpet. Well, it sounds better?!! The name actually comes from the circular shape of the cake that is a empty hole at the center. 

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...

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Jelly is in the Coconut

BBQ-ing on the 3rd night of Chinese New Year, Su has been so kind to prepare a dessert for us. A refreshing dessert during the hot days of after the "heaty" food, a cold coconut jelly is definitely a good thirst quencher.

Joez Coconut has aimed to be a well-known coconut products supplier in Penang. The coconut jelly is one of their famous product that is easily accepted by the customers. The coconut juice that has been extracted from the young coconut is then turned into the semi solid form of smooth jelly. Eating the jelly and drinking the coconut juice, the texture is made in the way that one can enjoy a glass of jelly drink. Finishing the jelly, you can then eat the coconut meat with a spoon. I indeed prefer that the jelly is more solid that I can feel its "biteness". Anyway, I do quite enjoy the coconut jelly except that it's a little too sweet for myself. Guess what, you can D.I.Y by pouring in some spoons of Martell liquor to enhance the aroma of the coconut jelly! Like it or not, try it out :)

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Homemade Watermelon... Jelly

To fulfil my target for year 2013, my sex-i-tary has volunteered herself for an article with her 'Homemade Watermelon Jelly'. I'm indeed a little eager about what it will turn out to be because I doubt that she is able to cook or make something. It's shocking me at the moment I see the watermelon jelly by myself, it's alike a piece of art. She's definitely good, isn't she?!! It's too late that her Mom has kindly cut the watermelon into pieces that I'm unable to take a picture of its original shape. But, it's funny yet thankful to Su that she has worked so hard to "combine" the pieces into a whole watermelon.

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 :)

Satay, Without the Peanut Sauce

Teluk Kumbar Satay沙爹 can be the famous if people are talking about the "No Sauce" Satay. This small stall is located beside the Good Friends Seafood Restaurant. Their specialty is the Chicken Satay that is served without peanut sauce. It's a beautiful sunset view if you're here at about 6pm.

Here comes the Satay that is served with cucumber! Each Satay costs us RM 0.80 and it's indeed quite a big piece of meat on the stick. The meat is marinated with the turmeric powder that is then being swept with a spicy and sweet sauce that is sort of chili and lemongrass while grilling on the charcoal. I like the tenderness of the meat but it's a little annoyed for me to taste the fat skin of the chicken.

I find the Satay here to be tasty but it's very filling to finish all the Satay by myself. I think it's because of the grilling sauce that is very sweet instead of spicy. Sometimes, I do miss the original Satay that is served with peanut sauce.