In Praise of Pork – Char Siew

WARNING: Extremely non-Halal

As I am a true Chinese at heart, it was definitely filled with love for all things pork. Pork has been such a centrefold in Chinese cuisine, so much so, none can truly said they had fully tasted Chinese food without sampling its myriads of pork dishes. Just to name a few famous ones are the Char Siew (sweet barbecued pork), Siew Yok (roasted pork), dim sum (all pork varieties), braised pork, pork ribs, pork chop, minced pork atop many dishes, lap cheong (pork sausage), ham and oh so much more. How can I sing praises to good old pork? One way is to present all its glory in series of posts dedicated to it, that's how.

One best way, in my humble opinion, to present pork in all its glory is by singing praises of the caramelized skin to good combination of fat and juicy lean meat with charred skin for the extra texture, mother of all pork – Char Siew. Usually good Char Siew restaurant would ask you to pick between lean, medium or fat meat, which naturally, J and I would pick medium, for me the lean meat lover (oh pork aficionados do not look at me with that eye) and J the ones who revel in the full fat glory.

When I did a quick search in trusty Google for the ‘best char siew’ in KL and guess what, I was returned with pages of Meng Kee Char Siew in Jalan Alor. And yes I had to agree with Mr. Google here, the best Char Siew I have ever had was at this place. Thanks to a makan-kaki (fellow food-lover), JC (I am apparently running out of initials here for my anonymous friends, and why are there so many Js around?) , who very much likes to message me during Friday morning like this:

“Tham Jiak! Where are you going for lunch today?”
(For the uninitiated, Friday lunches are the epitome of all weekday’s lunches as it usually spans for officially 2 hours (technically more with excuses of traveling) for our fellow Islam friends to do their Friday prayers).

“Er, not sure yet...”

“Tham Jiak wor, how can...?”

“Erm...”

“Come find me I bring you to THE Char Siew place!”

At this point the picture of sweet juicy BBQ pork invades my mind and I can even begin to taste it in my mouth (he brought me there once during my free and happy days in KLCC) and so my hand shift to auto-mode, typing furiously at the keyboard:

“Whoa, ok-ok, let’s go!”

It doesn’t matter that I worked about 50km away from THE Char Siew place. It also doesn’t matter that I had to pass two tolls to get there as soon as possible to bite into the said juicy meat. So I grab an unassuming fellow colleague, A, who is also a friend of his and well understanding to our Tham Jiak-ness, flew us at max speed there, while on the way having JC calling us in 10 minutes interval asking where we are, which I can only answer randomly reading out of signboards, which we both doubt he knows where but it is so obvious that he needs to have his Char Siew fix soon, and seating there waiting among tables of it, bathing in its lovely aroma is not helping.

About ages later, we got there, and once we sat down and before we can even utter finish “yau fan (oily rice), our table is filled with a big plate of Char Siew and some other lesser accompaniments like bean sprouts, steamed chicken, pork innards and Siew Yok (roasted pork) which could not quite match to its sister pork. The Char Siew here is arguably the best, with the sticky (yet not stick-to-teeth kind) skin, with slight tinge of sweetness, juicy sweet meat and with the right combination of fat and lean meat. Oh boy, thinking of it now makes me want to fly there again on next week’s Friday lunch.

Meng Kee Char Siew
13 Tengkat Tong Shin,
Kuala Lumpur
11.00am - 2.00pm
Closed on Sunday

But of course not all the time I am so adventurous and crazy as such to travel the distance, yes not even for my beloved Char Siew, and that though had my cravings crying at times during the weekend, was then finally answered by a new found place right in Petaling Jaya itself, what more a few stone’s throw from my place – Famous Seremban Favourites restaurant! Many bloggers had already sing praises to its Char Siew, and I had been hankering to go for a while, and finally one day, it was J itself that initiated for us to go there as he had a recommendation from a fellow colleague, have I not mentioned that this place was famous?

So we head there in glee one Saturday noon, and were immediately greeted by rows of yummy looking Char Siew hanging at the stall. But do not try to head to the stall and order like the usual hawker ways, the ordering is apparently restricted to boss, which is frantically trying to serve everyone by taking orders and claiming the bill all at once. To be honest, at times it was a bit frustrating trying to flag him down to get orders and also to pay up. If you are willing to stand the slow service and have an arm that does not tire from waving and with a heart steeled with love for Char Siew, then I definitely recommend this place for PJ folks who want to enjoy a good yummy Char Siew.

The skin is definitely charred to perfection, too sticky at times, and could be quite sweet so do be careful of dousing on the extra Char Siew sauce, combination of fat and lean meat which we ordered are the just right and juicy with the so famously quoted melt-in-your-mouth sensation. J and I had few times re-ordered in one seating as we could not seem to have enough of the Char Siew, which brings more pain to both parties due to the slow service and lack of help. Thus on subsequent visits, we tried to cover everything in one order. Also take note that they run out of Char Siew real quickly, once we arrive slightly after one and got disappointed as it had ran out and we had to make do by eating the other usual lesser accompaniments of steamed chicken, siu kao (this was not bad actually with generous filling), Hakka mee (worth a mention that it was among the best in PJ) and kon-lo lou shi fun (dry toss rat-tail noodle).

Famous Seremban Favourites
80-1 (Ground Floor), Jalan PJU 1/3B,
Sunway Mas Commercial Centre,
Petaling Jaya
7.30am - 5.30pm
Closed on the Tuesday

As for the last place worth a mention was actually the Char Siew in Restaurant Overseas, which I had a chance to try in a recent visit for a Chinese New Year dinner with fellow ex-colleagues at its Jaya One branch. I was seemingly excited for this dish, amidst all the other delicious sounding orders, and my heart nearly stopped when the waitress return to say that the roast pork we ordered ran out of...Siew Yok, oh no problem then, please bring the a plate FULL of Char Siew.

Picture courtesy of AC (once again I ran out of initials)

It was indeed a blessing in disguise, the Char Siew was also delicious with slight mixture of fat to its juicy lean meat, charred skin and not the sweet kind yet still retain the pork’s natural sweetness. I would have come back again for its Char Siew but I could not say the same for the rest of the dishes, thus finding it hard to warrant a revisit. If I ever get to have a nice sit-down dinner again at this place, I would certainly order a plate full of Char Siew again.

Restaurant Overseas
Jaya One
Petaling Jaya
603-7956 9911
11.30am - 2.30pm, 5.30pm - 10.30pm
Other Branches

There you all have it, the best of the best Char Siews in KL and PJ, recommended by this Tham Jiak. If any of you do have any other good recommendations for Char Siew do let me know! I am more the willing to indulge in more! Praise to the pork!

Note: Click on the resturant names for the map

Event: TheQguides.com

Silence at this blog for nearly a month, guess it had been a post-CNY recovery for me, the year had finally started. There is so much to do, so much to see and so much to achieve. I am so looking forward to a wonderful year ahead now.

Before we got into the subject of food again, I would like to talk about something in regards to food, to be more precise, dining out. Earlier on I was invited by TheQguides.com for a food bloggers ‘makan’ (eating) session, whereby 16 of us, food bloggers attended. This event was held in Carlsberg’s newly renovated Visitor’s lounge, which I might say at first I was pretty unsure of an event held at a factory site but was immediately stand corrected at the sight of the cool place. This event was able to be held at such a wonderful new place thanks to the collaboration of Carlsberg Marketing Sdn Bhd.


I had arrived really early thanks to the rare no-traffic of Malaysian road scene, which turned out to be real blessing as we all have bottomless, yes drink-all-you-want of Beer, Stout and Shandy to keep us busy while we mingle. The lounge had a uber-cool bar for refilling your said drink. Have I mentioned that the place was so cool? Then we filled ourselves with a delightful spread of Malaysian dinner, so that then we can all settle in to hear the talk without the distraction the thoughts of food.


Jek Tan, the co-founder of TheQguides.com, then gave a presentation on what this whole event about – the Qguide.com ‘s project, which is a online table reservation portal. Let me tell you, in summary from Jek, what is so awesome about this reservation portal:

• Make table reservations online with ease.
• Get rewarded for dining out.
• Locate food and restaurants effortlessly.
• Access to exclusive discounts and promotions.
• Feature articles and exclusive interviews; just a click away.
• It is truly INTERACTIVE! Users have the power to review restaurants, submit comments, police and rank content.

Take the above as a short preview of what TheQguides.com's table reservation portal has to offer. Just think of how much more convenient it is to be able to make your table reservation online without going through the hassle of calling, where usually there are communication breakdowns like language barriers or noise from the restaurant. Take up your hand if you have times where your bookings that were confirmed on the phone are then met with head-shaking at the restaurant later on after they search through scribbles of handwritten names that don’t seem to be yours. Ah, the frustration, and yes, this portal can save you from that. They are in midst of launching the full-fledged portal soon and yours truly here will be the first to tell you when it is all ready for you to make your reservation. Stay tuned!


So, the night ended with all of us receiving a bag of Carlsberg premiums, Patchi chocolates (can’t help to include the cool Patchi chocolates picture above, we only get one each though – hinting to Jek for more) and a copy of Best Eats KL food guide. This is my first ever appearance in food-blogger events or alike, and I must say I was first excited to the possibility of being a food writer/contributor for them (you all should know by now my passion for both food and writing), which was then later accentuated with the excitement of the portal itself. TheQguides.com team’s amazing optimism, passion for good food as well as daring to bring new ideas had amazed me. I wish them all the best in this new venture, and hopefully they and us food bloggers plus you guys, yes my dear readers and food aficionados, can have a truly win-win-win relationship between us, where TheQguides.com having a successful reservation portal, food bloggers like me contributing ideas/articles while you guys get all the above mentioned points for reserving online while dining out. How’s that?

Note: All the above photograph is courtesy of TheQguides.com’s photographer

Bribing with Cookies

I cannot believe it! Tomorrow is the last day of the Chinese Lunar calendar! I am going to leave for my dearest hometown wee early tomorrow morning along with aunty and cousins, and I can’t wait. Though counting up to tomorrow have been anxious, then turn to stress, then turn to excitement and then now anticipation. I can’t wait to drink my Pho Pho’s heart-stopping duck soup and wrap pieces after pieces after pieces after pieces of lettuce around my all-time-favourite Pho Pho’s jiu hu char. I can't wait to toss the Yee Sang with everyone up so high half of it end up on the table. I can’t wait to casually walk into my Lai Ma’s house again and mention casually that I haven’t had lunch, I hope the same trick works again, but then again, I don’t need a trick to have my Lai Ma pushing food to me. Moreover this year I am armed with New Year cookies for her as well! Hah! It does sound like I am bringing a container of cookies in exchange for a mouth-watering feast, I would say this is such a good deal, agree?

I have baked more goodies after my initial kick-off Chinese New Year baking and finally chosen to remake Green Pea cookies in batches for giveaways because it was oh-so-tasty and not too tedious to make. I mentioned that Peanut cookies seemed like a new cookie for Chinese New Year but oh boy was I wrong, Lily reminisced making these with her grandmother, only that the original called for lard! I stand corrected but I might try again to say these Green Pea cookies should be newer in generation, as I could not recall it before the appearance of Peanut cookies during Chinese New Year, and some even claimed that it was a variation of the traditional Peanut cookies. Correct me if I am wrong again! I do not know what the Green Pea cookies represent in Chinese in comparison to other more obvious cookies, if anyone does know, do let me know too!

As for now, pardon the short post, I need to get ready, pack my bag and head north to celebrate in gluttony. By the way, Gong Xi Fa Cai!

Green Pea Cookies

When I made my first batch, I found that it was too sweet, and so I went about researching on more recipes around the wonderful blogosphere and came about to my own measurement below. Also, on the first time I bought the green peas, it was the Jusco selection packet, that comes in 180g and it seem the green peas do look slightly smaller than the usual snack ones. The cookie came out so fragrant, I bought the same packets for my subsequent bakes! Note that these came salted so I omit the salt in the recipe. Also make sure you grind the green pea fine enough for the melt-in-mouth cookies. Similarly to the Peanut cookies, you should add the oil bit by bit until the dough comes together. This time I was a bit lazy and skipped the egg glazing steps, thus my cookies look pale but it still taste oh-so-good. This time I also learnt from the Peanut cookies bakes and used 1 teaspoon to shape my cookies and it came out just the right size to pop into the mouth.

180g ground green pea cookies
180g all-purpose flour (sifted)
80g icing sugar
80 - 100g oil
1/4 tsp salt (omit if green peas are salted)

1 egg lightly beaten for glaze (optional)

Mix the ground green peas, sifted flour, icing sugar and salt (if using) together till well combined
Slowly add in the oil and mix till a pliable dough is formed
Shape them into balls or use a 1 teaspoon to shape it, and then line it on a tray
Brush egg wash on top of each cookie (optional)
Bake at 180C for 15-20 minutes

Make approximately 84 cookies

Finally, Initially

Way long ago initially, I wanted to blog about my gastronomic adventure in Japan I haven’t. Then initially I wanted to do a roundup of the blog for 2008, and that did not happen either. Than it reminds me that initially I wanted to make many things for 1984 and friends’ Christmas Eve party but that did not happen either, though I did manage to make hummus and cupcakes, blog entry to follow, wish I hope would indeed happen on day. So all that initially aside, they have to wait, as I am going to make way for a more appropriate post at hand – Chinese New year bakes, which I had way way long ago initially, I’m talking about few years back here, wanted to bake which now I finally did!

To me the new year has yet to actually start, due to the impending Chinese New Year, it still feel like I am in the counting down mode to wrap up the year-has-been, please tell me I am not the only one, at least not the only Chinese. At first CNY still seemed pretty far away to me, but when I started to plan out some CNY bakes, it dawned onto me that it was only about 2 weeks away. Ah, so much to do, rather so much to bake yet so little time.

Anyway, what brought me into finally baking cookies for this important Chinese festival? That question brings to the story of a dear friend, M. She messaged me one day on a link to a mixer which she was contemplating to purchase in order to do some CNY baking; she chose to ask me because she knew I was a sort-of-baking-and-cooking aficionado, which then renewed the interest in me. I have always, wanted to bake for CNY but have not kick my lazy butt hard enough to really do it as because (insert overused excuses here) so this time thanks to M, I seized the opportunity and proposed to her to have a baking session together! Aha, that would bring this lazy tham jiak to really stick to the plan; she has a baking date to stick to!

So fast forward to the following weekend, I was lugging two big bags of ka-chang (Cantonese dialect’s multi-purpose word for utensils/equipments/anything that you use to do something), to M’s home and then we got started on our project. There were two bakes that day as each of us chose one recipe to attempt.

M chose her many-attempts-since-last-year Dragon Cookies, which she had not yet manage to achieve her ultimate one, which were supposed to be creamy , slightly soft, melt in your mouth yet having a bit of a crunch on first bite kind, if I understood her correctly. I can’t help but to mention here that the batch she baked the day before which she added banana essence due to one recipe which called for it, and a word of advice from both of us here, do not attempt to put banana essence in your Dragon Cookies! It is not a banana cookie, end of explanation. I guess I was her lucky star as finally, that very day that I am there with her baking the cookies she finally achieved her ultimate Dragon Cookie!

M’s Ultimate Dragon Cookies

Note that for this recipe, you would need a cookie press to shape it. Also M had noted that she had tried before with plastic press which has less desirable results especially if the dough is not soft enough, therefore she prefer the metal one that she is using now.

One important thing to understand about making these cookies is the balance between the baking time and the oven temperature. Our first batch was slightly over-baked and really puffed up. After tasting we found that it had a texture of similarity to kuih bangkit, where we even joked we had made a fusion of them, but ah that is not what we want for the ultimate Dragon Cookies, do we? So for the next batch we decided to bake in shorter time, about 10 minutes, and it came out perfect! The next next batch was slightly under-baked though, where we need to put in for few minutes more. Take note that we had the oven on slightly higher temperature due to its nature. Therefore we can only conclude that, the secret here in making the ultimate dragon cookies is to find the balance of time and temperature, also good recipe is a must, we would not want another banana essence case do we? Just remember that the cookies are suppose to be pale white even after baked. Good luck in trying, M tried since last year, so be like her, don’t give up! Also, we are now giving you a tried and true recipe below, so I bet it would save you at least a year, no?

150g butter (room temperature)
150g icing sugar
2 egg yolks
1 egg white
350g corn flour
30g milk powder
60g plain flour

Beat butter, icing sugar, egg yolks and egg white until creamy
Sift flour and milk powder together
Add flour mixture to the batter and mix till fully incorporated
Fill batter into cookie press and press out a line and then shape it (M shaped to S which to me is a sleeping Dragon, there are other who made a flying Dragon - curly long line)on a baking tray
Bake at 160-180C for 10-15 mins

Yields 120 cookies

As for me, I chose to make Peanut Cookies, which not too long ago, I would say about maybe 10 years back that in Malaysia here, it became a must-have for Chinese New Year. If anyone new since when these cookies got into the list please let me know. As a peanut fan myself, I just had to make it, even though I knew it is not going to be easy, as we would first need to dry fry the peanuts patiently and then remove the skins patiently. Preparation is bit tedious, some experience on how the dough should be like would be good, but other than that it is a fairly simple recipe, calling for minimal ingredients.

Peanut Cookies
Adapted from Do What I Like

First dry fry the peanuts over medium heat, remember to stir it religiously. Do not try to take shortcut by frying over high heat as it would result in the peanuts got burnt pretty quickly on the outside but has yet to fully cook on the inside. Then you have to take de-skin them, I do this by rubbing them against a basket, this would also need some work if you have not mastered the skill which enables you to do this in a jiffy. After that the peanuts is ready to be grind till fine.

But simple as the recipe may seem, it also requires some experience in understanding the dough. I added in all the oil and still found my mixture on the dry side but I tried by pressing them together and mould it into a 1/2 tablespoon for shape and it did work, but later noted to self that it seem a bit too big and might use a smaller one next round. But if you want an easier task where you can roll them into balls, you might need more oil to form the dough first. After researching and reading other’s experiences, it seemed that the quantity of oil needed depended also on how oily your peanuts were naturally. Therefore, slowly add in the oil until the dough is able to mould when pressed, or slightly more oil if you need to roll and shape them. These cookies came out with the melt-in-the-mouth texture, with some crunch due to the added chopped peanuts (I crushed them with a rolling pin; before that I tried to smash them against the counter which resulted in them flying everywhere, sorry M). I gave some to Q to try which she said that it tasted rich (even when I did not put enough oil) and she even asked if I have added peanut butter, ah, so it means I have achieved the creamy texture as well. Overall this is a good recipe, if you want full creamy kind then you might want to omit the chopped peanuts, and also remember to take note on the oil ratio.

200g ground peanut
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g crushed peanuts
100g-150g peanut oil/corn oil

Egg wash:1 egg yolk lightly beaten with 1 tsp water

Put all the peanuts into a wok and dry fry over low heat till crunchy
Remove the skin then grind till fineSieve flour and baking powder together
Mix the flour mixture, ground peanut powder, icing sugar and salt together till well combined
Add in the crushed peanuts and mix well (if you are using)
Slowly add in the peanut oil and mix till a pliable dough is formed (see note above
Shape them into balls or like use a 1/2 tablespoon to shape it, and then line it on a tray
Brush egg wash on top of each cookie
Bake at 165C for 15-20 minutes or till golden brown

Yields 35 cookies (for the 1/2 tablespoon size)

I would say the project has been quite successful for Peanut Cookies first attempt and the achievement of the ultimate Dragon Cookies. I am even contemplating to do second round of Peanut Cookies with some tweaks that I have learnt, oh well, we shall see if this lazy tham jiak will get around to that (psst, which might be next CNY!). Still, I think I deserved a pat on the head for finally meeting one of my initially-s, that is baking for CNY! Not to forget one pat for M as well for her perseverance!

Menu for Hope V

Menu for hope is once again back! What is it, you ask? Well, quoting from Chez Pim:

Menu for Hope is an annual fundraising campaign hosted by me and a revolving group of food bloggers around the world. Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born. The campaign has since become a yearly affair, raising funds to support worthy causes worldwide. In 2007, Menu for Hope raised nearly $100K to help the UN World Food Programme feed the hungry.

Each December, food bloggers from all over the world join the campaign by offering a delectable array of food-related prizes for the Menu for Hope raffle. Anyone – and that means you too - can buy raffle tickets to bid on these prizes. For every $10 donated, you earn one virtual raffle ticket to bid on a prize of their choice. At the end of the two-week campaign, the raffle tickets are drawn and the results announced on Chez Pim.

This year Menu for Hope V will be from 15th December to 24th December 2008, so please do not miss this opportunity to donate and maybe get a prize for that. We have our very own dear Malaysian food blogger Babe in the City KL, which did her pledge of prize here! Head on to her site to see if the prize interest you or you can choose from the master list of great prizes at here.

Please join all of us to help UN World Food Programme feed the hungry!

Another Yummy Goodness

Did I ever mention before my love for Jamie Oliver? I have not? Psst, don’t tell J, yes I heart Jamie Oliver like how many other food bloggers as well. Who wouldn’t? He is charming, funny, kitchen savvy and with a big heart to boot. He was after all the man behind the Fifteen restaurant and the campaign against processed food in UK. But I fell in love with him way before that of course; he had me at Naked Chef. Seriously, he did. I have watched his series from television old and new diligently, ask Y she would know (she even used to ask me why and when I am going to make those wonderful things that Jamie made for her). Then later I downloaded some of his series out of desperation and the latest ones had me watching from youtube! I had even contemplated to join Fifteen before, I even wrote in and asked but too bad, the rule is that you must be a citizen of UK to be eligible. I was devastated thereafter, alright I am a bit whee overdramatic here, but I was pretty disappointed though. That is how much I love him.

Anyway, remember my previous post on my advocate on healthy breakfast? Alright, you know where I am heading here, oh-oh Granola Version 2.0. Well nearly, but no. You see, I did had my heart set to improve my version 1.0 to maybe 1.1 or so, yes I have a bit of geek streak in me, after all I work in an IT industry (though I wished it was food industry hah), because I have two new ingredients at hand that would work brilliantly in my granola. My mum went to Hatyai a couple of weeks ago and asked me do I want some cashew nuts, my eyes glimmered instantly, oh yes I do, please bring me some, raw please. My mum was confused when I said I wanted raw, she thought I wanted non flavoured roasted kind, I had to explain, no I want raw, whitish and uncooked kind, she thought I was mad. But luckily I got the message across and she lugged back that packet of gem for me. She also asked if there is anything else that I would want, oh yes I do, dried fruits please, any dried fruits in season will do when she asked and she brought back dried mangoes for along with her supposedly dried bananas which turn out to be banana chips (please pardon my mum, she is not really culinary incline) but that aside, I am so set to make my granola tropical! But alas, I did not manage because there were some technical difficulties (which were just a posh way to say I had a problem) in getting access to my oven, thus the plan deferred. Then I remembered that there was something called muesli, a non-bake sister of granola. Ah-hah! Making muesli would also be like killing two birds with one stone as a faithful reader commented at not being able to make my granola for not having an oven, so no more excuses for ya!

I did some search for the recipe of muesli and voila, I found it at, yes you guess it, Jamie Oliver’s site! This recipe is actually Jamie’s version of Bircher muesli which he named Pukkolla, oh yes he is cute that way, which includes with mixing your own muesli and then soaking it and adding in good stuffs before eating. Just head on to the forum to get his original recipe or you can see my version below. I made my version of Jamie’s Pukkolla which was his version of Bircher muesli. Oh no is this the geek side of me or the crazy side? Anyway, version to version, mine came out so good I am happy with it! I am sticking to the name Pukkolla as it is kind of cool (hope Jamie don't mine), with my running versions yet again! Ah, so geek.

Pukkolla My Version 1.0

Jamie as always advocating ease and rustic kind of cooking, his recipe was in handfuls, just grab and mix kind. I wanted to do that just to feel rustic ha-ha, but the inner female side of me emerged and I just had to measure my things, but don’t worry as I go roughly by cups and not by weight, else you can also convert all the cups to handfuls if you want to be rustic like Jamie. I also had kind of halved Jamie’s recipe as I really do not know what to do if with so much muesli at one time where I am the only one eating it, I also do not want to open my new pack of rolled oats just yet, so feel free to double it. Since I did not have bran on hand, and had the goodness of freshly ground flaxseed with me, I substituted them. Also in Jamie's show, he smashed his nuts in a tea towel, leaving bits of different sizes, which give this mixture an extra depth!

4 cups organic rolled oats
1 cup ground flaxseed
1/2 cup chopped dried mango
1/2 cup sultanas/raisins
1/2 cup crushed almonds
1/2 cup crushed cashew nuts

Dump everything into a very large bowl, use your hand (so we are getting rustic here anyway) and mix everything well together.
Pour into an airtight container and store till when needed

The night before your breakfast:
Scoop half cup of your muesli mix into a bowl or container
Pour in about half cup of yogurt, or just enough to cover
Let soak overnight in the refrigerator

After a good night sleep, on next day for breakfast:
Remove bowl or container from the refrigerator
If you found it too thick, which I did, loosen with another roughly quarter cup of milk
Tuck in and enjoy

After that give yourself a pat on the head for having a wholesome breakfast and for listening to Tham Jiak!

Edited on 18th December 2008

Breakfast Version 1.0

This month had been eventful; I had a week long trip in Japan and took so many pictures I have yet to really process it. Also, catching up on work after a long break is definitely no easy feat, it took me half a day just to clear my inbox! Somehow though, I manage to finally kick start my baking adventures this weekend. It was not easy as everything is not at hand and I have to dig it out, clean it and start using it. But oh boy, was it worth it.

Since I have started into a healthy regime of sort, I have been looking out for interesting healthy food options. Contrary to the popular believe, I actually found that food which is good for you do taste good as well. Just like the Lui Cha that I mentioned before, all goodness pack into a bowl with plethora of taste and textures, I found another love in muesli.

Muesli stirred into plain fresh yogurt is an absolute heaven to start your day with. This was what I had frequently at work for breakfast, and as expected, I had mixed responses from fellow colleagues. Some do not even recognize what I am having, some cheered me for my good healthy choice while some salute me for being able to stomach it. Well I do agree that muesli is not exactly a normal breakfast fare for Malaysians, where we consume in abundance breakfasts like Nasi Lemak, Roti Canai, roti bakar (toast bread) with eggs, Wan Tan Mee (dried soy sauce noodles) and so on. With such indulging choices for breakfasts here, it is no wondered nobody ventured out further than that.

Of course we also do consume cereals and fresh milk at home apart from the usual bread with kaya, thanks to the heavy advertising by the giants bout 10 years ago but the idea of muesli and yogurt is still lost to many. For me, I thank the wonderful world of food blogging for introducing me to this seriously good, taste and health wise, food. It was also superbly convenient to have whenever you need a fulfilling breakfast or a quick healthy snack.

Ever since I have been consuming packaged muesli, I have been in awe of those who make their own mueslis or granolas. Ok wait, what is the difference between them? I am quite confused at first but from a quick read in Wiki here and here, I conclude that muesli are simply mixed grains, nuts and fruits while granola is a baked version of them. Correct me if I am wrong here, but anyhow, they both serves pretty much the same to me, crunchy goodness of oats, nuts and fruits all in one.

The batch of granola I made was crunchy and fragrant; as expected. Just like many bloggers have mentioned, after you make your own, you find that it is so easy and tasted so good, why would one ever go back to buy packaged one? So if you are one like me who found love in muesli or granola, do try to make one at home or if you are one who have yet to understand its delicious goodness, try it and be converted!

Granola (Version 1.0)

I had used recipes from various bloggers as guidelines to come up with my own version. Thanks to my limited supplies, I was just planning to try out so I did not splurge much on fruits and nut, I made a really simple version of granola. You would notice that halfway through I stirred in ground flaxseed, this is because I totally forgot about until the granola had started baking in the oven, and I had to ground my whole flaxseed then before I can use it. This is my currently working version where I would continue to refine and innovate to come out with an ultimate granola!

1 ½ cups rolled oats
½ cup raisins
½ cup chopped almond
3 tbsp honey
1 tbsp neutral oil
2 tbsp water
½ cup ground flaxseed

Mix all the dry ingredients together – oats, raisins and chopped almond.
Pour the dry ingredients onto prepared parchment paper on a tray.
Mix the honey, water and oil and then slowly stir into the mixture bit by bit.
Mix very well until everything is a bit moist and clumps together a bit.
Roast in the oven at 200°C for 30 minutes. Stir it about every ten minutes.
Halfway through, stir in ½ cup of ground flaxseed for good measure!
When done, take it out and let completely cool before storing in airtight container.

Tip: serve ½ cup of granola stir into 1 cup of yogurt or milk or soy milk of your choice.

Update: Today while munching on my granola I found that some of my raisins were actually burnt, so I would advice to add in raisins maybe halfway through the baking.

Western Food Nostalgia

I remembered that when I was young, the word ‘western food’ is a luxury itself. Just a note though for that tender age, my meaning of western food covers every other food that is not Asian, may not be accurate in terms of culinary but bear with this little kid alright. So my sister and I always pester for the luxurious western food, much to the chagrin of my parents, especially my daddy who if you give him a table spread with Chinese dishes, he is a happy man. So when can we ever get to eat luxuriously? Only on special occasions like mother’s day (a very good reason to celebrate for our mummy, ah, even when young we were smart enough to make it as if the reason is for my mummy and not our tummy). Our ‘western’ feast would usually be at Panorama, Taiping one and only famous ‘western’ restaurant, at that time. Our version of ‘western food’ mainly consists of fish and chips, chicken chop (I have to admit this restaurant makes a really good one) and mushroom soup, thanks to the limited choices in the menu.

Then one day my ingenious dad thought of a place to bring us to, when our whining for ‘western food’ got over to his head, that is a Chinese, yes noted Chinese hawker restaurant, that has a stall that served ‘western food’ and another stall serving Chinese food – char kuey teow,. So then, if ever we need to satisfy our cravings, our parents can savour the char kuey teow while sis and I have our chicken chop and fish and chips. How’s that? Later on, my dad took us to another western food stall at hawker center (a famous hawker eatery in Taiping with various stalls), where he claim that the cook is from Panorama itself, that came out to open his own business, a friend of my dad (did I mention that almost everyone in Taiping is his friend?). We were so happy to be able to enjoy Panorama western food there, not because it is cheaper by margin (that is for my dad to be happy about), but because it means more frequency of this treat for us while there are so many other stalls for my parents to choose from!

So after I came over to KL, that is how generally the story of my life would lead to, if you are a regular reader you would notice, I too would look out for ‘western food’. But of course in the meantime, I found out that there is much more to fish and chips or chicken chop or mushroom soup, but somehow I feel I would need a quick fix at some Chinese restaurant for ‘western food’. After 4 years of searching from KL to PJ (after moving over), I finally found the place, thanks to my dear J who introduce the place to me, at the heart of PJ itself, just a stone’s throw away from our place, SS3 western food, oh yes, the stall even name itself western food.


This place brings me back the reminiscence of those days I had western food with my family on a ‘normal’ day. Even the old-style tomato and chili ketchup here reminds me of the good ol’ days – the squeeze bottle style.


Once seated, you will be served promptly with a basket of generously buttered garlic bread. Naturally I ordered mushroom soup as a starter. This version of can-mushroom-soup style has some extra mushrooms chunks in it for some toothy feel and light enough without tasting watered down. It is also especially good to dunk in your bread into this one. These pair are entertaining enough while waiting for your main dish.


Then for J, being a big eater that he is, he would always order the mixed grill, consisting of fried fish, sausage, grilled lamb and chicken chop, serve with fried, mixed vegetables (diced corn, peas and carrot) and some sliced cucumber and tomatoes plus lettuce. This would certainly satisfy a ravenous boy while enough for me to pick on too.


For me, I would usually go for fish, now since older and had tasted better real fish and chips elsewhere, I seldom order it anymore, and thus I ordered the fish fillet in special sauce. It is actually dory fish fillet doused in some white sauce that I can’t really make out the ingredients, but I remembered that it was ok. It was also served with the same side dishes as the mixed grill.


I had also tried a few other dishes here (I don’t know where the other pictures have gone, I vividly remembering taking so many times, J even questioned me what were the differences, ha-ha), but anyway, I recalled that the chicken chop with garlic sauce was good but the grilled salmon was not that good as it was not that fresh, and the beef stew which I tried once was not bad, but I always somehow goes back to mushroom soup (for old time’s sake).

Come to think of it, it has been sometime since I revisit this good ol’ place, time for me to pester J for my ‘luxurious western food’, but this one I would not need an excuse of a special occasion or choices of Chinese food!

Restaurant Hup Soon
Jalan SS 3/29
47300 PJ
Jalan 3/29, SS3 Kelana Jaya
47300 Petaling Jaya, Selangor
4:30pm - late. Close on Tuesdays.
3°5'43"N 101°36'40"E