food

Birthday dinner at Ayers Rock, Bukit Jelutong.

by chics on Wednesday, 2 March 2011 - 12 am · 6 comments

Aie was very kind and generous [kene puji sikit hehe] to belanja us all at Ayers Rock, Bukit Jelutong to celebrate emak’s birthday.

I’ve read about this place form rumet’s blog and had told emak about it, tapi masa tu mak layan tak layan aku je. Tapi when her friends tetibe bercerita, baru dia beriya nak pergi.

Birthday girl dapat hadiah

Mak punya favourite food adalah steak, kalau selama ni suka sangat pergi Victoria so kali ni try kedai ni pulak.

Brooch yang cantik from Lyn and Aie

Lyn and Aie

The resturant also serves as a butcher shop. You could find different types of meat here tapi choice dia takdelah banyak melampau.

One thing about this place is, the way they cook their meat is so simple takde gravy nor style yang pelbagai jenis. Tapi perfect sebab dengan cara yang simple tu, you can actually the taste the meat.

I tell you, they were juicy!

Mine - Grainfed rib eye steak

Initially I wanted to order shortribs tapi takdela pulak so I ordered the grainfed ribeye steak instead, it costs around RM50. I asked the girl what’s the difference between the normal ribeye and the grainfed ones, she said the grainfed is more tender.

True enough. Sangat tender.

What I like about this steak was the simplicity. Mine was medium rare yet it was “cook” enough and I did not get the “muak” feeling. Infact, I managed to finished the whole chunk walaupun adalah full sebenarnya [belasah 1901, bubble tea and keropok apa ntah before the dinner].

Aie's fat burger

I did not taste this burger but I believed it was not bad too and the price is very afforadable. RM 20 / rm 25[not sure] for a fat-200 gram- juicy burger.

Emak's grainfed tenderloin steak

Did not taste this either but emak said it was not bad.

Lyn ordered some lamb tapi takde gambar sebab masa ni tukang ambik gambar [emak] tengah busy makan hehe.

Muka kenyang

The menu was pretty straighforward, it was all about the meat. No appertiser or dessert.

So do not expect something fancy. If you are all about juicy meat, then this is the place.

Cakap apa pun tatau sampai berkerut muka.

They also have other branches at Wangsa Maju and Kota Damansara.

Would I come back?

Definitely.

Tagged as: fresh meat, juicy, steak

6 comments

Perindustrian dapur : Kerepek arrowhead.

by chics on Wednesday, 22 December 2010 - 2 pm · 20 comments

in crap,food,recipe

The other day, aku teringin nak masak lamb so I went to Giant to look for fresh Rosemary as one of the ingredients. Tapi tak jumpa. Instead I saw something else.

Arrowhead!

Adalah sungguh sexcited bila ternampak these water chestnut look alike.

Last year, bedmate brought back a bottle of arrowhead/arrow root/ngaku chips back. One of his colleagues was dating a Chinese girl and introduced him to the chips.

It was so tasty that I decided to make them myself but because it was ending of the Lunar festival, they were not much to be found.

Yes, it’s seasonal plant [vege ke fruits, aku pun tak sure] which explained my joy when I saw them.

Macam water chestnut kan?

When choosing your arrowhaed, make sure you choose the bigger ones sebab senang nak slice [especially bila pakai slicer] and make sure the bottom tak ada crack.

Ok, I found few recipes only that cook this plant as sayur as in lauk pauklah. Tapi aku lebih berminat nak buat chips dari memakan sayur hehe, jadi hari ini, kita akan melihat cara memasak arrowhead chips.

Firstly, potong atas and bawah dia, jangan potong banyak, sikit je cukup, lepas tu peel the skin. Peeling the skin nicely will make the kerepek look nice, tak macam aku punya sebab aku malas nak buat bebetul hehe. Itu nanti tunjuk gambar.

Bila dah siap, slice the arrowhead macam nak buat potato chips. Slicing using a slicer is an added advantage sebab kalau tebal dia tak sedap, kene nipis-nipis. But be careful, do not slice your jari.

Aku sangat takut masa nak slice-slice ni sebab ada pengalaman ngeri masa tolong mak grate nenas nak buat tart dulu, akibatnya, hasil potongan aku adalah keji. Takut punya pasal hehe

Hasil yang keji

Wash them and after that soak with a little bit of salt. Tak payah banyak-banyak sangat, they have their own unique flavour so the small amout of salt is used just to enhance the taste.

Water + salt

Soak for about 1 hour so the rasa adalah sebati.

Part ni yang aku malas sikit. After one hour, angkat and jemur sampai kering. Kalau tak kering, nanti kuali akan meletup-letup. Lagi lama jemur, especially bawah matahari, lagi setapppp dia rasa.

Ini baru 1 tray

Hazab ok nak jemur. Sebab kalau jemur dekat tempat rendah, kucing aku yang beruk tu mesti akan menjadikan bahan untuk main/kencing atau pun dan dan tulaa nak bergaduh. Kalau dekat tempat yang tinggi and tak nampak, squirrel pulak makan. Last last jemur atas kereta. Boleh?

Langkah seterusnya, bila dah kering, bolehla membuat persediaan untuk menggoreng.

Api sederhana besar. Jangan terlalu panas dan terlalu tak panas [apakah?]. Kalau panas sangat nanti dia jadi macam ni

Sobs

Kalau tak cukup panas pulak, dia akan jadi lembik instead of crunchy.

So, bila minyak dah ok, masukkan the cebisan satu persatu. Yeee satu persatu sebab kalau tak nanti dia melekat.

Nampak tak cebisan yang dah hangus tu?

Make sure you keep an eye on them sebab dia cepat berubah kaler, waktu tegah di masak you will see some bubbles. When you can no longer see the bubbles and the colours turns golden brown, angkat.

Place the fresh kerepek dia atas kitchen towel untuk serap minyak. Let it cool for a while, kalau tak kurang sedap sebab still lembik lagi.

If you skipped merendam dalam air masin tadi, you can sprinkle some salt now.

Serve and enjoy. Krup krap

Excuse the bad quality, mana nak makan, mana nak ambik gambar :P

If you peel the skin properly, you would not see the dark brown ring around the kerepek, and if you fry it properly, bukan sambil fry, sambil fb, sambil tweet, the kerepek will be fried evenly bukan macam aku punya hehe.

Walaupun buruk, tetapi rasanya menyelerakannnnn.

Budak berpeluh baru lepas excersie yang tak sabar-sabar nak makan.

The taste is like potato chips tapi sedikit compact and alaaa, tak retila aku nak explain, kene makan dulu baru tahu. But I have to warn you, it’s addictive!

Anyway, I told my parents about it and I told them nanti when they get back from Terengganu, I will give them a tupperware. They asked me what is it and I told themlah, it’s arrowhead from China and can only get around CNY. Tetiba ayah aku tanya

“Ehh, janganlah entah-entah ada babi dekat dalam tu?”

WTF okkkkkkkk? Katanya tumbuh-tumbuhannn. He sengih-sengih only when I explained it to him.

I also told swirly about it [ok, sebenarnya kitorang main teka-teki tapi tu tak penting], dimana dia dengan sedihnya bertanya

“You think by the time I got back, still can find or not?”

Alololo sedihnya dia comel tuuu. I told him, maybe cannotla but don’t worry, I will buy now and fry for you then I will store them in some air tight container, ok?

Lepas tu terus happy. Heh.

Tagged as: Arrow root, Arrowhead, ngaku

20 comments

Dinner at Kokopelli

by chics on Tuesday, 14 December 2010 - 1 am · 12 comments

in food,outing

I was out for tea with Saiful last week at d’Cengkih ¹ when he mentioned about Kokopelli. I went..what is Kokopelli?

You mean, you don’t know Kokopelli?

He asked me in disbelieved. Tak percaya sebab aku suka makan dan mostly tempat makan yang dia tahu aku mesti tau. Both of us memang love to eat. Dari sloppy joe tepi jalan sampailah ke kedai yang kena bersopan santun semua kitorang makan.

Tea at d’ cengkih was fine, I assumed it as my early dinner since I am on counting-calorie-diet. Tapiiiiii diet adalah gagal went he drove both us to Kokopelli, which is located opposite Jaya 32 Square [Sec 14, PJ].

Kokopelli, Travellers Bistro

In case, you are wondering [just like me] about the word Kokopelli,

Kokopelli is a fertility deity, usually depicted as a humpbacked flute player (often with a huge phallus and feathers or antenna-like protrusions on his head), who has been venerated by some Native American cultures in the Southwestern United States. Like most fertility deities, Kokopelli presides over both childbirth and agriculture. He is also a trickster god and represents the spirit of music – Wikipedia.

The bistro, is set up in a bungalow owned by husband and wife, Ariff and Soraya [One of Malaysia’s finest portrait photographers]. Both can be spotted serving and clearing tables that night, unlike some restaurant owner who main tunjuk-tunjuk only when it comes to their resturant.

This is chics hihi

Despite wanting to be on diet. I ordered ice chocolate. Itu jela air aku, kalau diet air suam, kalau tak diet ice chocolate hehe.

Nyummy!

Although it was not as soothing as Starbuck’s Ice Choc but I have to say this is one of the best Ico choc that I’ve tasted in cafes and bistros. Siap dengan whipped cream tak tahannn. Slurpp slurppp.

Since we are still full [tapi tamakkkk dan halobaa juga nak makann], we decided to oder appertisers only. I chose baked potato skin and Saiful chose calamari and prawns [2 dishes tu, lagi tamak dari aku haha].

The food

Let’s go one by one. Aku memang suka torture orang dan diri sendiri. Lepas ni komfem aku pegi masak indomie hehe.

Baked potato skin

I love loveee this one. Tak semata-mata potato skin sahaja tapi ada isi sikit and it was softtt .The cheese melted in my mouth and it went well with the sour cream [yang dalam sudu tepi tu].

Calamari with curry mayo

They mix some spices for the calamari’s batter and the dip adalah ada kari. Now, I don’t like kari tapi yang ni bolehla makan. Although we wish that the dip would be mayo and horseradish instead.

Prawns

Can’t really remember prawns ni masak apa but the gravy tasted masam manis, macam ada tamarind. Nevertheless, the prawns tasted fresh and not overcooked. Just nice.

Saiful said, next time he would order Aglio Olio which is the crucial factor to determine sedap ke tak pasta di sesebuah tempat. I agree, kalau kedai tu aglio olio dia setap, nescaya yang lain akan sedap [big possibilityla].

Lepas dah kenyang, barulah boleh berjalan-jalan inside.