Linguine Garlic Prawn

The Ingredients 12nos Sea Prawns 1 tbsp Extra virgin olive oil Half Yellow onion (chopped) ½ tsp Fresh Sliced Italian Parsley 1 tsp Fresh garlic 1 tbsp White wine 250 ml Fresh cream 120 gm Cooked linguine Slices Lemon (optional)

The Methods 1. Heat a pan. 2. Add in extra virgin olive oil. 3. Add in chopped yellow onions and saute until soft. 4. Add in sea prawns and saute until cooked. 5. Pour in the white wine. 6. Add fresh cream and garlic and let it simmer until it thickens. 7. After the cream thickens, add in the cooked linguine and fresh parsley. 8. Serve on a warm plate and lemon slices on the side. Serve hot and enjoy.

Mooncakes

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• Filling:
• 1 pound red azuki beans
• water
• 3/4 cup lard or oil
• 1-3/4 cups sugar
• Water-Shortening Dough:
• 2 cups flour
• 5 tablespoons lard
• 10 tablespoons water
• 1/4 teaspoon salt
• Flaky Dough:
• 1 cup flour
• 5 tablespoons lard
• red food coloring for design

Preparation:

Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Lemon Grass And Sesame Chicken Stir Fry

The Ingredients 2 tsp cooking oil 2 cloves garlic (crushed) 4 shallots (crushed) 2 stalks lemon grass (bruised) 350-400g chicken breast (thinly sliced) 2 tsp oyster sauce 2 tsp water 1 teasp sugar 3 bok choy (about 250g and cut the stems) 1 tsp sesame oil 1 chilli (thinly sliced)

The Methods 1. Heat up cooking oil with medium heat. 2. Add crushed garlic, shallots and bruised lemon grass. 3. Fry until aroma rise and turning golden brown. 4. Add chicken slices, oyster sauce, water and sugar. 5. Cook until chicken slices about half cooked then add bak choi. 6. Once bak choi wilted, chicken should be properly cooked. 7. Finally add sesame oil and sliced chilli. 8. Cook for another minute until sesame oil mixed well then turn off heat. Ready to serve.

Note: No salt required as oyster sauce is salty enough for the dish.

Chicken Lasagne

The Ingredients Main Ingredients 1 packet lasagne skin 1 kg chicken bolognaise (recipe included) 1 litre béchamel sauce (recipe included) 100 gm shredded mozzarella cheese 100 gm grated parmesan cheese Béchamel Sauce 1 litre fresh milk 1 pc yellow onion 1 pc bay leaf 3 pcs clove 50 gm flour 4 tbsp unsalted butter 1 pinch nutmeg powder To taste salt and pepper Chicken Bolognaise 1 kg minced chicken 50 gm carrot-finely minced 50 gm celery-finely minced 50 gm onion-finely minced 80 gm tomato paste 50 gm tomato puree 1 pc bay leaf 5 gm fresh thyme 1 litre brown sauce 4 tbsp olive oil To taste salt and pepper

The Methods 1. Cook the pasta sheets in boiling water until it turns tender. Drain and rinse with cold water. 2. Spread one layer of chicken bolognaise sauce in lasagne pan, followed by one layer of lasagne sheet. 3. Spread one layer of béchamel sauce over these sheets then sprinkle with cheese. 4. Repeat steps 2 and 3 until all sheets are used, topping the dish with the final layer of béchamel and cheese. 5. Bake in oven for 40 minutes at 160ºc. Béchamel Sauce 1. Melt butter in heavy saucepan and add flour. Cook for 1 minute. 2. Slowly add in milk, stirring constantly to prevent curdle. 3. Add in onion, bay leaf and clove. Simmer for 10 minutes. 4. Simmer until sauce has thickened, then season with salt, pepper and nutmeg. 5. Set aside to cool. Chicken Bolognaise 1. Heat oil in pan, and then add the chopped vegetables and sauté till softened. 2. Add the minced chicken, cook till meat is brown. 3. Add the bay leaf and fresh thyme, sauté for 5 minutes. 4. Add tomato paste and tomato puree, simmer for 15 minutes. 5. Pour brown sauce and simmer for 30 minutes. 6. Season to taste and remove from heat.

Yee Sang

Serve: 10 persons

The Ingredients Main Ingredients 150 gm Raw Grass Carp Fillet (Sliced thinly) 100 gm White Radish Shredded 50 gm Carrot Shredded 50 gm Fresh Pomelo 50 gm Crispy Crisps (Fried Wantan Skin) 30 gm Shredded Fried Red Yam 30 gm Shredded Fried Green Yam 10 gm Red Sweet Pickled Ginger 10 gm White Sweet Pickled Ginger 1 pc Shredded Fresh Kaffir Lime Leaf 1 Fresh Coriander Leaf (few sprigs) 10 gm Shredded Fresh Spring Onion 50 gm Shredded Fresh Local Lettuce (Sang Choy) 10 gm Toasted Sesame Seeds 15 gm Toasted Peanuts (crushed) ½ cup garlic oil Seasoning 2 tbsp Garlic Oil 5 gm Spice Powder 5 gm White Pepper Powder ½ lime Juice Sauce (Mix all ingredients until well combined) 100 gm Plum Sauce 100 gm Orange Marmalade Jam 100 gm Apricot Jam

The Methods 1. Place fish fillet on a separate dish, mix in the seasonings and leave aside. 2. Set aside spring onions, coriander, lettuce, crispy chips and garlic oil. 3. Place shredded white radish in the centre of a round platter and decorate all other ingredients around without mixing them together. 4. Add the seasoned fish fillets on top of the white radish and sprinkle the spring onions, coriander, lettuce and crispy chips evenly. 5. Finally, add the garlic oil and sauce and begin to toss the Yee Sang with chopsticks.

Special Baked Lamb Rack

The Ingredients Main Ingredients 1.1 kg New Zealand Lamb Rack (A) Marinade Sauce 20 gm Honey 15 gm Black Pepper 1 number Egg 5 gm Chinese Parsley 5 gm Garlic (B) Sauce 15 gm Japanese Teriyaki BBQ Sauce 12 gm Soy Sauce 12 gm HP Sauce 30 gm A1 sauce 15 gm Thai Chili Sauce 15 gm Guilin chili sauce

The Methods 1. Marinade the lamb racks with ingredients (A) for at least an hour. 2. Heat pan, add oil and place lamb rack meat side down for approximately 3 minutes. 3. Then, turn the lamb rack around for another 5 minutes. 4. Add ingredients (B) on to the lamb rack. Cover the pan, and leave to cook for another 3 minutes. 5. Serve with a side of salad sauce and French fries.

Poached Canadian Oyster

Serve: 10 person

The Ingredients Main Ingredients 10 nos Canadian Oyster 20 nos Shiitake Mushrooms Home-Chopped Chilli: 100 gm Red Chilli chopped 20 gm Garlic chopped 20 gm Minced Ginger 10 gm Tauchu Sauce To Taste Seasoning Batter: 100 gm Flour 30 gm Potato Starch 10 gm Baking Powder 20 ml Oil 200 ml Water

The Methods 1. Poached the Canadian Oyster until half cooked and keep aside. 2. Dip the shiitake mushroom with the batter and deep-fried until crispy and keep aside. 3. Mix all the Home-Chopped Chilli ingrdients and season to taste. 4. Steam the mixture for 5 minutes. 5. Arrange the deep-fried mushrooms onto a warm serving plate and topped with the half-cooked oyster. 6. Pour over the Home-Chopped Chilli mixture and serve immediately.

How To Make Sushi Rice

Secrets of how to make perfect rice

Oxtail Soup

The Ingredients 1 kg Oxtail imported from Australia 250 gm Onion 100 gm Garlic(pushed) 200 gm Celery 300 gm Carrot 100 gm Chopped Tomatoes 1 tbsp Mixed herbs 1 tbsp Oregano 2 Bay Leaf 200 gm Tomatoes Concase 50 ml UHT Milk 25 ml Cooking Cream 20 ml Brown Stock 20 ml Water

The Methods 1. Sauted the onion, garlic, celery and mixed herbs Oregano & Bay leaf. 2. Put 20 Mililiter of water (Simmer). 3. Boil Oxtail with slow fire. 4. When the Oxtail is tender, put chopped tomatoes and tomatoes concase. 5. For thickness add UHT milk, creams and brown stock. 6. Try season to taste.

Seafood Tomyam Soup

The Ingredients ½ tbsp Tomyam paste ½ tbsp Tomyam Chilies 2 gm Mushroom 2 gm Carrot 2 gm Onion 1 gm Serai 1 gm Bunga kantan 1 gm Cili merah 1 gm Cili padi 10 gm Fish 10 gm Prawn 10 gm Squid 10 gm Sugar 5 gm Fish sauce

The Methods 1. Place the chicken stock in a cooking pot and boil it. 2. Add the aromatic ingredient such as the serai, bunga kantan. 3. Next add the tomyam paste,Chili paste and fish sauce and sugar. 4. Finally only put in all the seafood listed above.

Curry And Lime Prawns Stir Fry

The Ingredients 2 tsp cooking oil 4 cloves garlic (thinly sliced or crushed) 2 stalks fresh curry leaves ½ tsp cumin seeds 1 tsp Malaysian meat curry powder (I use ADABI brand) 1 teasp sugar ½ teasp salt 8 big king prawns (Deveined but leave shells on) ½ lime juice 1 onion (sliced into rings)

The Methods 1. Heat up cooking oil with medium heat. 2. Fry garlic until aroma rise then add cumin seeds and curry leaves. 3. Fry until garlic turning golden brown. 4. Next add curry powder, sugar and salt. 5. Fry for 2 minutes then add king prawns and squeeze the juice of half lime. 6. Stir until prawns half cooked and add onion rings. 7. Cook until prawns start turning pink and onion rings wilted. Ready to serve.

This recipe is very simple to do. It took me only 10 mins to cook and prep time less than 15mins. The best things about eating these shelled prawns is using your fingers to open up the shells and then rewarded with juicy flesh. Try it and believe me you will ended up licking your fingers! Good luck with the recipe!

Sakae Izakaya

Sakae Izakaya, fashioned after the ever popular Izakaya joints in Japan is making its debut in Malaysia.

Like the typical Japanese Izakaya – drinking establishments that offer, in addition to the traditional booze, a variety of small tasting plates akin to the Spanish tapas that are perfect for sharing among friends, Sakae Izakaya’s menu boasts a variety of Japanese tapas, desserts and drinks.

Coupled with our stylish and contemporary ambience, Sakae Izakaya offers you a Japanese-inspired place to chill out and relax after a hard day of work or simply to hang out with friends and indulge in divine Japanese tapas, desserts and drinks that will keep you coming back for more and repeated encores!

The cornerstone of our delectable selection of Japanese tapas is our sumiyaki (charcoal grill) range. Divine skewers of Uzura Maki Kushiyaki and Portabello Tsukune Kushiyaki are grilled to golden brown perfection over special Japanese bincho charcoal which gives a slow and even grill, so that skewers stay succulent and juicy.

Our heavenly, mouth watering Japanese desserts will make the typical green tea ice cream blush with comparison. Tantalise and sweeten your senses with unique Japanese sweets like Imo Caramel, Sochu Ice Cream and Tofu Cheese Cake.Other than serving a range of traditional sake, sochu and umeshu, you can also indulge in sparkling sake or our specially concocted Japanese sake and Umeshu cocktails.

Specialties at Sakae Izakaya:

Tori Kawa Kushiyaki (Crispy Chicken Skin) Portabello Tsukune Kushiyaki (Portabello Mushroom stuffed with Minced Chicken) Gyu Niniku Kushiyaki (Striploin Beef rolled with Garlic)

Imo Caramel (Japanese Sweet Potato with Caramel) Shochu Ice Cream Tofu Cheese Cake

1. 1815-B, Jalan Perusahaan, Auto-City, North South Highway, Juru Interchange, 13600 Prai, Pulau Pinang, Malaysia.
2. Lot G2&G3, e@Curve, No. 2A, Jalan PJU7/3, Mutiara Damansara, 47810 Petaling Jaya, Selangor, Malaysia.

Type: japanese tapas, drinks & desserts restaurant (pork free)

Business Hours: 11:30am to 10:30pm (Monday to Thursday), 11:30am to 11:30pm (Friday to Sunday) (Auto-City) 12:00pm to 10:30pm (Sunday to Thursday), 12:00pm to 11:00pm (Friday & Saturday) (e@Curve)

Contact: 604 508 0268 (Prai) 603 7727 9028 (PJ)

Lemon Grass And Sesame Chicken Stir Fry

The Ingredients 2 tsp cooking oil 2 cloves garlic (crushed) 4 shallots (crushed) 2 stalks lemon grass (bruised) 350-400g chicken breast (thinly sliced) 2 tsp oyster sauce 2 tsp water 1 teasp sugar 3 bok choy (about 250g and cut the stems) 1 tsp sesame oil 1 chilli (thinly sliced)

The Methods 1. Heat up cooking oil with medium heat. 2. Add crushed garlic, shallots and bruised lemon grass. 3. Fry until aroma rise and turning golden brown. 4. Add chicken slices, oyster sauce, water and sugar. 5. Cook until chicken slices about half cooked then add bak choi. 6. Once bak choi wilted, chicken should be properly cooked. 7. Finally add sesame oil and sliced chilli. 8. Cook for another minute until sesame oil mixed well then turn off heat. Ready to serve.

Royal Thai

Authentic Thai appetizers, mains, desserts and drinks form a royal banquet

SPICE and aroma form the very essence of Royal Thai, a brand new eatery concept that has been sprung from the talent pool of Tai Thong Group of Restaurants (TTGR).

TTGR symbolizes fine foods and hospitality. Its formidable assembly of master chefs and many conferred awards ensure superb taste and presentation for its fine Chinese, western, seafood and local cuisines. Now, TTGR cements its reputation as an F&B giant further with the introduction of the all-new Royal Thai.

Royal Thai is an image of cozy dining amidst dim-lit surroundings of earthen tiles, wood panelling, helpful service and of course, the ever aromatic smells that permeate the ambience. Restaurant patrons select from culinary favourites such as the Tom Yam Soup, Green Curry, Minced Chicken on Lemongrass Sticks, Pad Thai with Dried Shrimps, Pineapple Fried Rice and more. The Royal Thai menu comprises a vast selection of appetizers, mains, desserts and drinks that are concocted recipes by Royal Thai’s masterful chefs.

Specialties at Royal Thai:

Tom Yam Soup Green Curry Minced Chicken on Lemongrass Sticks

Pad Thai with Dried Shrimps Pineapple Fried Rice

Lot G-43, Ground Floor, Tropicana City Mall, No. 3, Jalan SS20/27, 47400 Petaling Jaya, Selangor, Malaysia.

Type: thai restaurant (pork free)

Business Hours: 11:00am to 10:00pm (daily)

Contact: 603 7722 3798 (tel), 603 7728 9020 (fax)

website: www.ttrb.com.my

Sakae Teppanyaki

Set against a backdrop of contemporary elegance, Sakae Teppanyaki is casual dining at its best. The large teppanyaki griddle fitted with a granite counter and lined with seats around the edges is at the heart of this open dining concept. Here, you can just sit back and feast your eyes as our teams of chefs’ skillfully whip up a meal before you.

Not only do we believe in dishing out the best, our team of experienced chefs enjoy creating a unique menu that will add to your dining experience. One example is the Teppanyaki Seafood Chawanmushi which is teppanyaki-style egg custard served in an onion! In line with our philosophy of serving healthy Japanese food, there is to choose from.

While a relatively new concept, Sakae Teppanyaki has received rave reviews and is fast becoming a hot favourite among food lovers.
Specialties at Sakae Teppanyaki:

Teppanyaki items such as beef, chicken, and prawns. Live lobster Sea bass Bamboo clams

Teppanyaki Seafood Chawanmushi (Teppanyaki-style egg custard served in an onion) Mushroom and vegetable dishes Oysters

No. 1815-B, Jalan Perusahaan, Auto-City, North-South Highway, Juru Interchange, 13600 Prai, Pulau Pinang, Malaysia.

Type: japanese teppanyaki restaurant (pork free) Business Hours: 11:30am to 10:00pm (Sunday to Monday) 11:30am to 10:30pm (Friday to Saturday) Contact: 604 508 0268 (tel)

Slow Cooker Pepper Steak

Original Recipe Yield 6 servings

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Ramel Coffee

The Ingredients 2 tsp Cadbury chocolate powder 2 tsp Condense milk 60 ml Illy double Espresso (dark roast) or substitute with any strong instant coffee 20 ml Caramel syrup (Monin) Foam of full cream milk

The Methods 1. Pour neatly into a desired glass the condense milk. 2. Layer the chocolate powder on top of the condense milk, followed by caramel syrup. 3. Top up the glass by carefully pouring in the double espresso or strong coffee. 4. Complete the final layer with a dollop of milk foam.

The recipe can be served either hot or with ice cubes.

Funky Villa

As said Funky Villa, a place that gives many surprises; is situated in e@Curve, few doors down McD. A place that total experience can truly meets its match!

Not an ordinary thai dining experience you have countered. No statues, no carvings, basically you step into an “authentic thai cuisine” experience with no Thai element until the sensational exposures in the mouth. Then only you will agree that’s classic!

More than a restaurant or a bistro concept, Funky offers a Fun Villa concept from formal dining, 100 over collections wine room; cheerful lounge > well covered by thousands pearl beads which inspire the sexy tropical rain; 35 x18 half-moon shaped Funky Bar > where all the spirits are released here; cozy wooden terrace seats with palm trees confuse you that you are at the island; till walk to the end…you step on the narrow stairs which leads to “VVIP” deck where privacy is respected under the stars & moonlight!

That’s just the non-spiritual parts of the Villa! Various types of music are played by awesome DJs; cheerful Funky crew carries fun is key philosophy; sensational till emotional FUN experience…yet there are more to count on us…Fun ideals are never ending….until the illusions of full moon party at the wall has became real!!

“GOOD JOB!!” said FUNKY CAPTAIN~
Specialties at Funky Villa:

Carefully selected recipe, handled by experienced Thai Chefs!

Lot No. G-03A, GFe@curve, No. 24, Jalan PJU 7/3, Mutiara Damansara, 47810 Petaling Jaya, Selangor, Malaysia. 

Type: authentic thai cuisine in chic environment restaurant, lounge & wine bar

Business Hours: 12:00pm to late (daily)

Contact: 603 7725 2308 (tel)

Turkish Style Eggs

Original Recipe Yield 2 servings

Ingredients

• 3 cloves garlic, peeled and minced
• 1 1/2 cups plain yogurt
• 1 pinch salt
• 1 quart water
• 1 tablespoon vinegar
• 1 teaspoon salt
• 6 eggs
• 2 tablespoons butter
• 1 teaspoon paprika

Directions

1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready! 

Mecca of Bread Havens @ Fook Yuen Coffee Shop

Ask any tourist to Sabah on what not to be missed, and sure they would proclaim seafood. Lots and lots of seafood; coming in at cheap and not-so-cheap categories nowadays. Gone were the times when we used to feast on fresh seawater fishes couriered over by my uncle who worked in Labuan. The Seven Star Grouper, Tiger Grouper, Mouse Grouper (all direct translations from their Chinese names) and even fresh cod arrived in abundance; timely for the reunion dinner come Chinese New Year. Imagine the relatives had run out of idea on how to cook the fishes aside from steaming them; and we ended up having curry cod instead.

But wait, how come I was eating breads and buns instead, yet came back not regretting the decision one bit? Read on to find out why.

Fook Yuen opens until late at night, a favourite haunt among the locals as this will be the traditional kopitiam challenging the omnipresent Old Town and such.

First stop? Fook Yuen Coffee Shop situated on Jalan Damai in Luyang of Kota Kinabalu.

Thanks to a bunch of lovely foodies permanently residing in KK, the short rendezvous took precedence over the dastardly sleepy spell hitting on them on that Sunday night. Bear in mind that there is a slight timezone distortion between peninsular and East Malaysia, but not acknowledged in the official Malaysia’s timezone. They actually call it a day much earlier than us here, thus having supper at our presumably ‘early’ 9.30pm was much of a chore for them.

Guo Tie, or Woh Thip, or Gyoza is a type of pan fried dumplings with fillings of minced pork and Chinese chives (ku chai). Very famous in Sabah supposedly. These ones at the coffee shop directly facing Fook Yuen were good too; being freshly prepared as can be seen from where we were seated.

The place was brimming with people. People from all walks of life (students, middle-aged crowd, old-timers) were leisurely sipping on their coffee and enjoying their breads. If you’re here and wonder aloud how different can toasted bread with kaya and butter can be?

Then you’d better eat the humble pie and give in to temptation at Fook Yuen.

Because the loaves of bread were freshly baked in-house with an impossibly soft and fluffy texture. Go for the un-toasted version, definitely better choice amongst the two.

Good Teh C Ping (iced milk tea with evaporated milk) was all I needed to cap the night off but I relented and ordered another glass of iced “kopi+teh kahwin” thereafter. Equally as good. And remember there is no Cham like what we order here.

Since this coffee shop opens from morning until late night (about 1am), you have all the more reason to drop by at least once. Remember this when planning your itinerary. They have another branch on Gaya Street, a slightly upmarket version of the more traditional setting.


Fook Yuen Coffee Shop

Damai Plaza PH4,
Jalan Damai,
Luyang, Kota Kinabalu, Sabah.
(Famous of Roti Kahwin, Teh C Ping, Pan-fried Dumplings)

Palms Sports Bar & Grill

Palms Sports Bar & Grill opens daily from 10am for breakfast, lunch and dinner at Ground Floor of Subang Terminal 3, serving delicious Western and Asian favourites such as fish and chops and stepherd's pie to Penang Char Kway Teow & mutton curry.
Specialties at Palms Sports Bar And Grill:

Spring Chicken In A Basket
Cottage Pie
Fish & Chips

G19, Ground Floor, Subang Skypark, Terminal 3, Subang, 47200 Petaling Jaya, Selangor, Malaysia.

Type: western with a little bit of local sports bar (pork free)

Business Hours: 10:00am to 12:00am

Contact: 603 7859 1482 (tel/fax)

Vegetable Upama

Ingredients

1. Semolina (Sooji) - 2 cups
2. Green Chillies - 8-10 (chopped)
3. Curry leaves - 10-12
4. Onion - 1 (diced)
5. Carrot - 1/4 cup (diced)
6. Capsicum - 1/4 cup (diced)
7. Potato - 1/4 cup (diced)
8. Green Peas - 1/4 cup (diced)
9. Oil - 3 tbsp
10. Salt to taste
11. Lemon juice - 4 tsp
12. Sugar - 2 tsp

Process:

First dry roast the semolina in a kadai/wok for a few minutes taking care not to brown it. Set aside. Heat oil and add green chillies, curry leaves, onions, capsicum, potatoes, carrot and green peas. Add salt and fry for a while. When the vegetables are cooked add the roasted semolina, lemon juice, sugar, salt and 2 cups of warm water. Mix and cook till the water is absorbed and the semolina is soft (add more warm water if required). Serve hot immediately.

Chinese Beef Steak

Serve : 4
Preparation time : 15 minutes
Cooking time : 9 minutes
Ingredients :
4 pieces beef steak, each 120g and 2cm thick
(A)
2 teaspoons wine
1 teaspoon ginger juice
21/2 teaspoons light soy sauce
1 teaspoon sugar
1/4 teaspoon soda bicarbonate
dash of pepper
(B)
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 cup water
100g onion, sliced thinly
dash of pepper
11/2 tablespoons oil

Preparation:

1. Marinate steaks in combined ingredients A for 1 hour. Mix together ingredients B.
   

Method:

1. Preheat a BROWNING DISH on power HIGH for 8 minutes.
2. Pour in oil and brown seasoned steaks by pressing them with a wooden spatula. Turn steaks over and do the same for the other side.
3. Pour in ingredients B, then cover and microwave on power HIGH for 11/2 minutes.

EcoGreen Organic Restaurant

EcoGreen Organic Restaurant is 1 of the 3 organic food outlets run by EcoGreen Farm Sdn Bhd. Led by engineer-turned-organic advocate Wong Kai Yuen and wife Sherene Soong as head chef, the restaurant has today established its presence as a key organic restaurant in Malaysia.

EcoGreen offers local Malaysian menu that caters to the tastebuds of those seeking healthy & delicious food. High quality organic & natural ingredients are sourced to create authentic tastes in our simple menu.

ATMOSPHERE

Nestled within lush greenery, EcoGreen Organic Restaurant @ BAKTI offers discerning customers healthy & flavourful organic dishes in a cozy & pleasant environment with a resort-like ambience - a place where the mind, body & spirit is celebrated, alongside with mother Nature. The simple decor with a touch of kampung style offffers a relaxed atmosphere perfect for both lunch & dinner.
Specialties at EcoGreen Organic Restaurant:

Organic Lettuce Wrap Organic Nasi Ulam Organic Lui Cha Organic Pumpkin Sweet Roll

Oat CurryOrganic Chicken Organic Rojak Buah Herb Garlic Roasted Organic Chicken

Bangunan BAKTI Siti Hasmah, Changkat Abang Haji Openg, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia.

Type: organic malaysian restaurant (halal)

Business Hours: 11:45am to 10:00pm (Tuesday to Sunday) 11:45am to 6:00pm (Monday)

Contact: 603 7725 8388 (tel), 603 7729 3417 (fax)

Website: www.ecogreen.com.my