Thursday, February 24, 2011
Burberry Prorsum Autumn Winter '11
After the struggling period, Burberry has now come back with RAINBOW.
Tuesday, February 22, 2011
English Style Dining ~ The Smokehouse
When you did a good favor to someone else....actually we never expect for any return...because we are lending our hand sincerely. But if that person appreciated your help very very very very much....then that will be a BIG BIG MEAL~!
Hubby been offering help to my brother last few weeks ago when he needed us the most....and since then he now gratefully acknowledged hubby's assistance by treat us a dinner.
Venue.....i'm deciding...$$$...he is paying...keke~!
To avoid rushing times to any far places....so the food hunting tonight will be at Bangsar.....the center-point of our working place.
There were so many shops there..but i've chosen this ~ The Smokehouse.
Cozy ambient...feels like dining at home
the bar stand
smells of vintage with the dim dim light
the beautiful fireplace
sofa seats for english high-tea
english style living room setup
really exquisite and beautiful
all the antiques on the wall
very nice interior that makes you feel like you are at an english home
this the "chandelier" that makes the environment so dim and yellowish
follow up all my pictures took were yellowish too
still with the christmas decorations on the fireplace
my glass of house pour wine
Richland Estate Chardonnay ~ Nice!
cling!!!....thanks to my brother for this meal
yum sing..with 1 wine, 1 stella, 1 carlsberg
soup of the day ~ wild mushroom soup @ RM15
appetizer ~ Grilled Mushroom with White Wine Sauce @ Rm15
this is superb extraordinary~!!! 5***** given!
Fried Soft Shell Crab @ RM18
yippie ~! Here comes my maincourse
Roast sirloin of Beef with Yorkshire Pudding @ RM38
portions is big....great roast on the sirloin and with the brown sauce...this is excellent!
the specialty from the smokehouse ~ Beef Wellington @ RM48
Beef wellington is a preparations of tenderloin coated with pâté and duxelles which is then wrapped in puff pastry and baked.
* pâté is a mixture of ground meat and fat minced into a spreadable paste
* duxelles is a finely chopped (minced) mixture of mushroom or mushroom stems, onions, shallots and herbs sauteed in butter and reduced to paste.
The difficulty of this dish is...when send the pastry to bake....the chef gotta take control on the timing and heat. So when the outlayer is baked and yet the inlayer tenderloin were also cooked according to the customers desired doneness of meat. Credits given to the chef....my brother were so satisfied with his order~! Another 5***** given out today!
After our main course...here comes another specialty for the night~! My dessert is on fire~!!!!!
Bomba Alaska @ RM28
Sufficient for 2 pax
Check out the video and see how its get fired~!
Thumbs up for the presentations of this dessert~!
Thumbs up for the surprising taste of this dessert~!
This dessert has lots of thing with it
cream, custard, fruits, vanila ice-cream, cakes beneath and
dash of brandy around and top of the meringue
3rd 5***** given out today!
another topup of the day which i had been long for after my last consume at KK yr 2009
creme brulee @ RM12
*****
This is a truly satisfied meal we had~! A nice restaurant with lots of special dish for the day...i had no regrets for additional inches to my belly.
A little intro to the Smokehouse....this traditional country house hospitality were actually the same restaurant at Cameron Highlands & Fraser Hill. But with additional range of dishes on the menu. Others than traditional english food...they did served thai food too. So that the customers may have their options in food selection.
This round our orders were on english food...if i happen to come back again for another round, i will try on their thai food too~!
Total damage: RM300 (3 persons)
The Smokehouse Restaurant
67-G-1, Jalan Telawi 3,
Bangsar Baru,
59100 Kuala Lumpur.
Tel: 03- 2288 1510
Email: klumpur@thesmokehouse.com.my
郭靓太煮炖蛋 ~ Steamed Eggs with Milk Dessert
Remember when i was young, mummy used to make this dessert and we had it frequently as supper.
At Jalan Sayur, Pudu Wai Sik Kai there, also got one aunty selling this steamed eggs since my parents young age. She is getting famous after been reported by the local eater Axian. And that reminds me, its was such a long time we din had this dessert. So we went there few times but the stall is not open. I wander if she already retired.
It's ok, this dessert aint that hard to make, just a few simple ingredients and few simple steps. Let's do this at home~!
*****
Steps 1: Prepare Ingredients (Sufficient for 4 adults)
~ 4 eggs
~ Sugar
~ 2 pack of Full Cream Milk (250ml each)
Steps 2: Crack the eggs into the bowl and add in 2 tablespoon of sugar (this can be adjusted to your likeliness of sweetness)
Steps 3: Pour in the milk then start beating and mixing all the ingredients until the sugar is dissolved and the egg is evenly beaten.
Steps 4: Pour the mixture into the bowl.
As you can see, there is a lot bubble at the surface of the mixture. Try to remove that bubble using the spoon.
After removing the bubble, the mixture surface are "clean"
Steps 5: Covered the bowl with the aluminium foil.
Steps 6: Put the bowl to the steamer. Adjust the timing to 15 minutes. Open the lid of the steamer every 4 minutes to let go the steam.
* You can lift up the foil and check if the egg is cooked. But remember do not drip the steam water to the surface of the eggs else it will spoilt the presentation of the steam egg.
In my case, im not sure if my steamer is not hot enough or my bowl of eggs is too huge, or my bowl are too thick ....whatever it is.... it tooks me 30minutes to get the egg done.
Steps 7: Cooking done.
How to check if the steamed egg is done?
Just shake the bowl and check if the mixture is like gelatin jelly (DONE) or its still watery (NOT DONE).
See the smooth clean surface of the steamed egg after removing the bubble on top.
*****
This dessert is kinda easy, just it had to be careful in controlling the timing and heat while steaming. Either the egg will be overcooked and become old or its took more minutes to get it done. (that's my case).
But overall hubby quite like it, just he hopes that next time i put in more sugar. More sweetness then only it feels more like dessert.
Btw, if im doing this again next round, perhaps i'll replace the full cream milk with the cow's milk or goat's milk, hoping for more nian nian aroma in the steamed egg might results better~!
Monday, February 21, 2011
Japanese Mum Mum @ Kissaten
Although we had a disappointing brunch today....but it doesn't stop us from more food hunting.
Today's dinner hunting continues at IOI Boulevard.
they have very nice ambient
various indoor seats
and also covered outdoor seat
my set dinner
Unagi Don @ RM33.80
with chawan mushi, miso soup and salads
first time i ever i finished the chawan mushi and miso soup from the set
always either the chawan mushi taste very bland and the miso soup is over salty
but this one is just nice~! I Like IT!
my all time favourite tastes okok only....not too excellent and yet not too worst
still the unagi at Munakata is the best~!
i hope there could be more sauce and more sweetness to it then it'll be perfect.
Hubby's Wafu Burger Steak @ RM18.90
with lots of side dishes and a big bunch of radish
this one worth a try...kinda special from the menu
japanese style steaks on the hot plate
chewing a small piece of the steak and with lots of radish together
it was such a great combinations!
There were more choices on the menu...from a la carte to various type of bento set. Even though me and hubby are more fancy to bento meal at Pasta Zanmai, but i think i might be back here for more trying on other food too~!
Kissaten @ IOI Boulevard
D-G-57 & 58, Block D, IOI Boulevard,
Jalan Kenari 5,
Bandar Puchong Jaya,
47170 Puchong, Selangor
Tel: 03-8070 6307
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