Ok, I am just updating, also want to post some food I ate at some chinese restaurant last week in centrepoint… Its called Noodle Place Restaurant.. along food street in centrepoint.. Here’s the pics..

HUGE cup of tea for a chinese restaurant, and its free flow. Good enough for me! I have to have chinese tea!!

This I love… fried beancurd…. damn yummy.. when you bite it, you can see the tofu, mixed with some veggies and ham and I dunno what else, but this is my favourite dish from here! And the sauce is very good!

I ordered this because I thought it was the same as BABY dou miao.. it’s NOT. It’s just dou miao… the older version of the yummy BABY dou miao.. I like babies better hehe.. another name for them it’s snow peas I think..

This one… something like ‘sum lor hor fan’, basically it’s fat rice noodles with bean sprouts and huge slices of fish… Ordinary.. try crystal jade’s one.. that one is fantastic..

Steamed cod fish.. very good.. very fresh, and quite meaty.. for the price, it’s definitely more worth it than crystal jade’s one.. this one cost about $15 i think.

Dessert………. yummy! ok I am not the sort to eat dessert, but I was itchy mouth that day, so I am not sure if it actually tastes as it shld but it tasted good to me! This is vanilla panna cotta… it’s like marshmallow, soft and fluffy, and it tasted just sweet enough…really good..

haha a close up!

Some scroll thingy at the restaurant..

The restaurant… not really a big place, but kind of cosy..service is not too bad

It looks colourful and yummy, but actually it was only average.. Here’s another from the food court at wisma

with my teh halia

The little bowl of dal looks nice, but taste only ok. but overall not bad, I prefer the one at woodlands though, it has rasam! But of course, iniavan’s one is still the best to me. At this rate, I can write reviews of where to get the yummiest indian vegetarian haha

Oh and I love teh halia or masala, but I saw how they made it outside… they use loads of condensed milk and evaporated milk…. I almost fainted, so I decided to make my own. Of course it does not taste as milky and sweet but I still love the ginger and cinammon taste!

So here it is.. there’s a little bowl of rasam, another small bowl of dal. I could choose 3 tyes of veg.. they didn’t have spinach today So I chose bitter gourd, some other gourd veggie, and brinjal. All yummy!! And of cos, there’s the papad! All for about $4.50 if I remember correctly..

So here’s what we had..

Baby dou miao!

My beef ramen soup.. without beef.. cos I don’t know how to eat tendons and stuff and it scares me… but I love the soup.. my bro ate the soup with beef

My parent’s chicken soup

And the xiao long baos!!! These are filled with soup and you eat it with ginger and vinegar. yummy

again!!

And of cos.. when you go to a chinese restaurant, you have to always drink tea!!

They used to serve pu-erh.. I kind of liked the woody fragrance, but my mom doesn’t. Now they serve.. I think its oolong.. but its so light, I can hardly tell.. sigh. I wish they would up the quality of tea! But anyhow, it is still nice to drink tea after the food.

Appetizer.. mango salad

Side… some fried crab stick thing… didn’t really like this…

Sauce for dipping… this is simply delicious! I really don’t know how they make it.. taste a bit thai to me..

The food the food!!!

Eggs..

My favourite mushroom.. hehe enoki or golden needle mushroom

Spinach noodle… I liked the colour.. hee

The food!!!!!

Are you drooling now? hehe

This is from a previous crepe thing I made

Here’s some I posted in some recipes below

And here’s one of my new favourite tea!

This is my first attempt at making chicken soup from scratch. I am rather against using stock cubes, so I wanted to make my own, simple and fast. I also had watercress on hand, which I bought as I wanted to make watercress soup. It’s a lovely lovely veg, which has a rather distinctive ‘earthy’ taste. Usually it is made with pork ribs, but well, again, I’ve thrown it together with chicken and they seem to get along very well

Ingredients

• 2 chicken thighs
• Lots of garlic, peeled
• a bunch of watercress
• 1/2 medium yellow onion, chopped
• 1 spring onion, chopped to ~2 inch pieces
• soy sauce/salt to taste

1. Bring a pot of water to boil.
2. Take a knife and use it to mash the garlic. Don’t mince or chop it all up.
3. Add the garlic, onion and chicken to the pot of water and boil till chicken is cooked. (You may want to remove the skin to get a low-fat soup, but for more flavour, leave it on) ~10 minutes
4. Add watercress and continue to cook for ~ 5 minutes.
5. Add salt/sauce to taste and cook for another minute.
6. Add spring onion, serve.

Note: Be careful not to overcook the watercress till it is yellowish green.

hehe this is the pic in my header. I love it… Somehow the lighting here is better than when I take my cooked food………………. oh well, nvm, anyway I’d like to introduce my little green friend here(I am sure you know Strawberry and blue berry). He is a kiwi berry!!! Maybe it’s just me, but I have never heard of a kiwi berry much less seen a miniature version of the kiwi fruit. I was so amused by it. It does not have the furry brown skin, it’s just like that as you see in the picture.. yeh.. the bare-naked truth!

So you can just pop this into your mouth. If you bite it into half, the inside looks exactly like the normal kiwi fruit too.

This is a jappy hot pot kinda soup. I found the recipe from AromaCookery and modified it somewhat as I did it last minute and just grabbed stuff I could remember and find at the supermart. And you can also see, my daikon looks a bit sad… but I think of it as saving the end-of-day-unwanted veggies :p

Here are the ingredients

In case you’re not sure what those are:

1/2 daikon (white radish)

1 package chikuwa (about 5 rolls)

1 potato, chopped into chunks

1 onion, chopped into chunks

A few stalks of spring onions, chopped into about 2 inch pieces.

1 bunch enoki mushroom (Also called golden needle mushroom sometimes)

The original recipe called for meatballs, but as I didn’t want to eat pork or chicken, I settled for fishballs. But I didn’t actually use the fishballs you see in the pic as my pot was too small :p The chikuwa rolls have a bad habit of floating all around the surface.. ok, maybe I am just not familiar with them, but they give a really yummy flavour together with the daikon.

Just a note, I am a bit of a haphazard person, so I don’t have exact measures of the recipe. If you want more exact, you can go to Aromacookery’s blog and check it out Also, since I love enoki mushrooms, I usually add a lot of it.. and I love spring onions, so I chop a whole lot more!

Like Aromacookery, I did not add much seasoning as the daikon makes it real nice as did the chikuwa!

The type of fish you use will determine the taste. Some fishes are not so good for steaming, some taste really really good steamed. And remember, when you want to do this dish, you have to use fresh fish, or the smell will be.. erm.. fishy :p

Fish that I recommend for steaming:

• Silver pomfret
• Threadfin
• Red Snapper (White snappers do NOT taste good steamed.. to me at lease)
• Sea bass
• Red Grouper
• Red Tiliapia
• Red Molly

I am still trying to get good shots of my food, but unfortunately the camera does not really like me all that much as yet. So i will continue to try and make friends with it. In the mean time, bear with these pics.

Ingredients

• Threadfin, 2 fillets
• Garlic 2 cloves, chopped
• Ginger a few slices (or more if you think your fish is not too fresh)
• Cherry tomatoes, about 5 (you may use normal tomatoes here)
• Spring onion, 1 chopped into about 2-3 inch peices
• Light soy sauce, to your taste

1. Wash and place your fish in a clean plate.

2. Arrange the garlic, ginger, tomatoes on the top/bottom/sides of the fish.

3. Drizzle the sauce over the fish

4. Allow it to stand for a while in the refridgerator.

5. Heat up water till it is boiling in a wok and place wire rack right in the center. (Alternatively you can use a steamer)

6. Put the fish on the wire rack and cover for 15 minutes.

7. Uncover and add the spring onions and cover again for about 1 minute. Serve.

Note: If you wish to have a little more gravy, you may want to add a few Tbs of water to the fish before steaming.