Monday, March 29, 2010

Sakae Izakaya Sushi Making - Learn today!

Sakae Teppanyaki & Izakaya -Invited Review (Part 1)

Sakae Teppanyaki & Izakaya is a 2-in-1 dining concept house.

I had the privilege to attend the Sakae Teppanyaki & Izakaya blogger food event last week, thanks to PenangTuaPui . It's fun to have teppanyaki hands-on on frying garlic rice and making sushi.

Sakae Teppanyaki (downstair)
Our teacher is a young teppanyaki chef, JieXian. He demonstrated to us how to fry garlic rice and also amaze us with his sizzling cooking performance including some tossing egg stunts. We had the chance to enjoy our fresh live seafood ingredients being cooked fresh before our eyes and savour delightful Teppanyaki culinary experience.

Basically the cooking steps are : Put in garlic, then pour in cooking oil, fry till fragant, put aside. Crack an egg and fry it, cut into several pieces, mix in the white rice and fried garlic, fry together. Add sequentially pepper (~10x shake) , salt (~3 shake), butter (~2/3 tablespoon), shoyu then sakae. Fry till mixed, squeeze out the oil, and fry till the rice is jumping (start to get rid of moisture). Ready to serve.

Chef's fried garlic rice.

Three of us aka Fei Fei, me and Lingzie being the hands-on guests.

This bowl is fried by me :) *Only if you don't mind oily*

Next we proceeded to upstair to Sakae Izakaya for sushi making workshop. This is the Sake Teppanyaki hall view taken from upstair.

Sakae Izakaya (Upstair)

Sake Izakaya @ Mezzanine serves as a sushi and cocktail bar. It provides a great variety of delicious sushi, tempting desserts, sake and special cocktail mixes all in a casual, yet contemporary atmosphere. It is suitable for those who seek a social place to chill out after a busy day or for after-hours and drinks.

The Sakae Izakaya decor.

These are our sushi making seatings. I paired up with Bee .

Sushi chef (Chee Keong) demonstration.

(1) Salmon Sushi

Ingredients : sushi rice (20grams-1pc), air flown Norwegian salmon (8 grams, 2 slices)

Step-by-step guide:
Step 1: Take an oval of rice in the right hand from the sushi rice tub and place it onto the salmon slice.
Step 2: With the left thumb placed in the centre of the rice oval, carefully turn over the sushi so the rice is now down and the salmon is up.
Step 3: With the right hand thumb and index finger, form the rice oval sides. Three turns to size it ( 三 轉 壽 司).
Step 4: Place the salmon sushi onto a small plate. Make another and place it next to it to serve in pairs.

Tip 1: Avoid sticky fingers! Try to mix tezu in a medium sized bowl for your hands. (Tezu is cold water in a hand fitting bowl with rice vinegar sprinkled into it (about 2 table spoons of rice vinegar per 1 cup of water).(more.....)

Hop to Sakae Izakaya Sushi Making - Learn today! for full view of this post.

Sunday, March 28, 2010

Luck Ee Salted Chicken deliver to office!

Luck Ee Salted Chicken @ Batu Lanchang

檳 城 - 當歸味 (RM20)﹐米酒姜汁味﹐純鹽味﹐廊酒味 (RM28).
怡保鹽焗雞 (RM18)

After I ta pao once to office for the two tam chiak ladies to taste, I was pressured several times by them to buy again.

*Hey, guys! Seriously, in order to do this, I need to speed down to the shop, buy and handcarry the chicken back (during peak lunch hours when traffic is bad), and it must be in time for them to eat before lunch break time is over. *

I tried my luck to call Luck Ee up and see if it got delivery service. Luckily, YES! They will deliver if we can collect about 4-5 birds in one delivery. Each bird charges RM1 for delivery. If more, please negotiate with them.

We ordered 10 birds of 當歸味 (tong kwai flavour). This type has slight gravy (if compared to Ipoh original flavour which is rather dry) and best served with rice! If you can bring good fragance rice to cook at office, then it gonna be great!

The packaging now is like this.

Aluminium foil.

Whole bird. Recommend two persons to share one bird. Of course you can have the whole bird by your own, but beware of getting very thirsty afterwards.

Easily split to share.(more.....)

Hop to Luck Ee Salted Chicken deliver to office! for full view of this post.

Saturday, March 27, 2010

RM1 Chicken 一蚊雞 of Canton-i

一蚊雞 @ Canton-i 香港粥麵家

It's now Canton- i's turn to introduce 一蚊雞 (半只). Two to three persons will be entitled for one plate of half bird roasted chicken. Four persons will give you whole bird.

"Again? RM1 chicken? like last year Dragon-i one loh!" *I was wondering why not introduce something fresh leh?*

Taste leh? Mai hiam beh pai loh! :) RM1 ONLY woh! Still wanna complain meh?! :)

Promotion till Apr. Exact date pls call to check it out.

Canton-i 香港粥麵家 @ Queensbay

Add : GF-12 & GF-13, Queensbay Mall, 100, Persiaran Bayan Indah, 11900 Bayan Lepas, Penang.

Tel : 04-6456688Fax : 04-6457788

Thursday, March 25, 2010

Teik Seng (德成飯店) moving soon

Teik Seng (德成飯店) @ Lebuh Carnavon / Carnavon Street

Remember the very 'trademark' flavour I mentioned before at Teik Seng ? The Sok Tei Thng here?

I went again on Monday and found a new signboard "Moving Soon". Luckily it's just a few units away at the same row.


Braised Pork Hand


Hop to Teik Seng (德成飯店) moving soon for full view of this post.

Wednesday, March 24, 2010

Cream Caramel Pudding easy like ABC!

Creamy custard mix complete with ready to serve caramel. Simple and delicious like hotel standard oi!

"True or not? Hotel standard? Which one?"

"Cariso hotel loh! Haiyah! " *wahahahahaha!*

The box contains two packets. Order from Amway.

I used 1 Litre of full cream milk + the custard mix.

It becomes yellowish after mix.

Bring to boil under low heat with continuous stirring.

Pour into mould. (FYi , these are all Qiang Yi Tang's kwai leng kou containers).

Why I show another photo of the same gesture? coz I found that this gesture looks pro leh! :)(more.....)

Hop to Cream Caramel Pudding easy like ABC! for full view of this post.

Sunday, March 21, 2010

I Love Yoo 老油鬼鬼 Scallop porridge with yao zhar kwai

I Love Yoo 老油鬼鬼 Scallop porridge with yao zhar kwai @ Queens Foodcourt, 3rd Floor Queensbay

Argh! Since when I need to spend this much in order to get THIS food?!

This set costs RM6.90 (scallop porridge with yaw zhar kwai and soya milk). There are many people who recommended the porridge. It is very smooth woh! The yaw zhar kwai so so loh!

Add on : RM1.40 (sesame ball with lotus paste). This one not bad leh!(more.....)

Hop to I Love Yoo 老油鬼鬼 Scallop porridge with yao zhar kwai for full view of this post.

Saturday, March 20, 2010

Kochabi Pork Steamboat

Kochabi Pork Steamboat @ Burmah Road

My first try on Kochabi pork steamboat was not a pleasant one. Why? allergic lah!

Pork Steamboat (RM18.00 nett)

One glance at it, a lot of frozen food and preserved food (the cause of allergy). This is not the type of steamboat I like. I like the Goh Huat Seng with charcoal and non-'All You Can Eat' type.

Tainan Tan Tsai Noodle (Dry) (Set meal =RM13.80 nett) .Hmm.....not impressed lah.(more.....)

Hop to Kochabi Pork Steamboat for full view of this post.

Thursday, March 18, 2010

Sungai Pinang Food Court

My second visit still the same. Pretty undecisive of what to eat eventhough got so many stalls over there.

I will still go to the stall selling soup. Shen Xu Chicken Soup (RM4.50)

Fish meat bee hoon (RM4.50). Why wanna put such crab meat one leh?(more.....)

Hop to Sungai Pinang Food Court for full view of this post.

Tuesday, March 16, 2010

奶黃流沙包 from Dragon-i

奶黃流沙包 Steamed Egg Yolk Custard Bun @ Dragon -i (ta pao)

A bunch of us missed the taste of 奶黃流沙包 (Nai Huang Liu Sha Bao) since our last poon-tiuk lunch at Dragon-i two weeks ago. Therefore last Friday we not only talk, but action also! Order loh!

Three buns cost RM6.00++ = RM6.90 nett. CKA!!!

Seriously, this is my first time seeing their take-away bag. Sua par kow hor?!

How big it is? Nah...small only.

Packed nicely, three buns in one container. that eco-friendly hor?

The skin is sooooo thin!

The take away version is not as steaming hot as the ones we had on the spot at Dragon-i. Those we had there easily 噴奶 (splashing custard cream)!

Hop to 奶黃流沙包 from Dragon-i for full view of this post.

Sunday, March 14, 2010

Xian Ding Wei (鮮定味) Menu - what do you think?

Xian Ding Wei Taiwanese Tea Room (鮮定味)@ Queensbay

From what I observed, the winning points of Xian Ding Wei are:
(a) standing out among Queensbay Mall's restaurants, being the sole Taiwanese cuisine restaurant that offers menu with extensive choices.
(b) prominent design layout like Canton-i, a place that everyone eager to try at least ONCE after walking past a few times(?!)

Minus points are:
(a) the price is relatively higher by at least 40% (let's say, compared to Kochabi Taiwanese Delight at Burmah Road). For instance, mini hot pot RM23.90++ vs RM18 nett at Kochabi.
(b) the drink preparation counter is far too messy, why the bar top has so many things uh? Wouldn't it be nicer if it's partitioned from public view?!

Appetizer and Dim Sum
D1 Deep Fried Squid balls (RM8.90++)
D2 Taiwan Grilled Sausage (RM6.90++)
D3 5-Spiced Beef Slices (RM13.90++)
D4 Taiwan-Style Burger (RM7.90++)
D5 Steamed Yam Cake (RM7.90++)
D6 Deep Fried Bean Curd (RM5.90++)
D7 Pearl Beef Balls (RM7.90++)
D8 5-Spiced Chicken (RM7.90++)
D9 Meat Dumplings in Spicy Sauce (6pcs) (RM7.90++)
D10 Taiwan Style Beef Platter (RM13.90++)
D11 Deep Fried Tempura Fish Cake (RM6.90++)
D12 Taiwan-Style Salty Crispy Chicken (RM10.90++)
D12 Bamboo Shoot Pumpkin Bun (RM8.90++)
D13 Red Bean Crystal Cake (RM6.90++)
D14 Taiwan-Style Sweet Potato Balls (RM5.90++)

Mixed Fruit Tea (RM5.90++) - I think this is one of the drink items that worths ordering. :)

S1 Taiwan-Style "Buddha Jump Over the Wall " (RM14.90++)
S2 Pork Ribs & Mushroom Soup (RM8.90++)
S3 Pickled Cabbage with Pork Belly Soup (RM9.90++)
S4 Double Boiled Herbal Pork Spare Ribs Soup (RM10.90++)

S4 Double Boiled Herbal Pork Spare Ribs Soup (RM10.90++) - I don't like the soup for having that starchy surface a short while after served. This soup is far more flavourful than that 'soup of the day' for the set meal below, but CKA! Ha!

Ala Carte
A1 Braised Pork Leg with Peanut (RM14.90++)
A2 Steamed Cod Fish with Scallion Sauce (RM22.90++)
A3 Lily Bulb Fried with Asparagus (RM14.90++)
A4 Garlic Fried with Broccoli (RM10.90++)
A5 Boiled Romaine Lettuce (RM10.90++)
A6 Kailan in Oyster Sauce (RM10.90++)
A7 Teppanyaki "Hunan" Bean Curd (RM10.90++)
A8 Deep Fried Pork Chop Marinated with Wine's Grain (RM13.90++)
A9 Tri-color Pepper Beef (RM17.90++)
A10 Cheese Pork Chip (RM13.90++)
A11 Taiwan-Style Sweet & Sour Pork (RM13.90++)
A12 Taiwanese Supreme Chicken in 3 variety sauce (RM17.90++)
A13 "9 Tael" Chicken Chop (RM13.90++)
A14 Drumstick in Thai Style Sauce (RM12.90++)
A15 Sweet Roasted Chicken Drumstick (RM12.90++)
A16 Taiwan-Style Lala (RM12.90++)
A17 Sweet Braised Squid (RM13.90++)
A18 Taiwan-Style Deep Fried Shrimp Roll (RM13.90++)
A19 Taiwan-Style Braised Pork Rice (RM2.90++)
A20 Steam Rice (RM1.00++)

Set Meals (each set comes with Taiwan-style braised pork rice or plain rice, 3 side dishes of the day and soup of the day)

M1 Taiwan-Style Deep Fried Prawn Roll (RM19.90++)(more.....)

Hop to Xian Ding Wei (鮮定味) Menu - what do you think? for full view of this post.

Thursday, March 11, 2010

Kang Beef House (Invited Review)

Kang Beef House @ Perak Road / Jalan Jelutong

Spot for this logo (on your right) immediatly after you turn into Perak Road from Jalan Tan Sri Teh Ewe Lim ( Jelutong Police Station).

It offers beef steamboat, beef noodle, herbal beef soup, claypot beef soup and ala carte beef dishes.

Jump to steamboat first! It is priced at RM20 per head (minimum 2 persons).

Beef Ribs (牛筋) - I love this the most!

Tenderloin & Sirloin (裡脊肉 /腰部嫩肉, 牛腩)

Beef Balls (darker = rougher texture, lighter = softer texture) . I personally prefer the rougher and darker balls as they are more flavourful (salty and beefy smell).

Beef Intestine (牛百葉)

Raw Meat (生肉)

Beef Tripe (牛肚)

Vege & Enoki Mushrooms

Ready to go! Beh tahan already.....Beef Steamboat [My rating : 8.5/10]

The soup is towards sourish and salty as it uses white radish and kiam chai (preserved vege)(菜頭﹐咸菜). [My rating : 7/10]


Hop to Kang Beef House (Invited Review) for full view of this post.

Monday, March 08, 2010

Goh Teo Kee (吳潮記菜館)

Goh Teo Kee @ Sungai Ara

Last Friday poon tiuk! Lunch treat at Goh Teo Kee by Taukeh Ong.

Shou Tao Bao (壽桃包) - wrapped within is lotus seed paste, best eaten when served hot.

Not as radiant or colourful as I expected for a combo dish (拼盤) but the taste is satisfactory.

Shark Fin Soup (additional request).

I remember the shark fin I had during last visit here made me thirsty right immediately after some time. This round, NOPE!

Braised pork mushroom with man tou. Delicate serving.


Hop to Goh Teo Kee (吳潮記菜館) for full view of this post.