Kah Hiong Ngiu Chap

[Serve No Pork]

Today is Chap Goh Mei, the 15th day of Chinese New Year, as well as the last day of the Chinese New Year celebrations. Everything will revert back to normal after today, well as far as my mood is concern. I'd have to honestly say that for the past 2 weeks, going to work was a drag. Oh well...

It is a rainy Sunday, thus a good day for hot and soupy food. This has always been one of my favourite go-to place for some beefy goodness, but the only thing that is stopping me is the price. The simplest beef noodle soup would cost RM7.00. Anything additional or special request will make it pricier.

I like their broth. As you can see the brownish beef stock is the result from hours of simmering the bones, various cuts of meat and spices. Firstly you have to decide your choice of noodles; noodle, vermicelli, or flat rice noodle. Then you need to decide if you want your choice of noodle to be dry (which is tossed in a soy sauce mix, served separately from the soup) or wet (which the noodle will be in the soup, as pictured above). You can choose the meat that comes with your noodle; be it lean meat, meat balls, tripe, tendons, etc... Or my favourite, THE MIX! That is why it is call Ngiu Chap, loosely translated it means beef mix.

Not forgetting their signature chilli sauce which will blow you off your seat, or for me, clear my sinus :P

Well, that was my Sunday brunch with Hub. Hope you have a wonderful day.

See you in my next post! Toodles!

Baked Chicken Wings

I have always thought that baking/roasting meat is too much of a hassle and takes too long, until few months ago, a friend enlightened me. After which, I have tried the recipe twice and this is the third time, all came out a success.

I like the fact that the wings are still juicy and no oil used. The oil at the bottom of the pan was the rendered fat from the wings, which logically thinking, the wings are now fat-free :P

I have tried different variations of this recipe; with soy sauce, oyster sauce, and this is fermented red bean curd (lam yue). With this success, I have more ideas to the next variation. Let’s hope I will succeed again :)

See you in my next post! Toodles!

Hello

Welcome to my blog. As the title suggests, this blog will portray food.

As with many people nowadays, dining out is a very common agenda. Be it out of necessity or opportunity, there are plenty eateries out there to suit every taste bud.

I am the “live to eat” type. I love food. I enjoy food, and I enjoy the whole dining experience too. I am also glad that I have ever ready accomplices.

I also love to bake and (sometimes) cook. I am a self-taught baker (ya, thanks to recipe books, webpages, YouTube and my adorable Mom!). I like to try out new recipes during the weekends, thus I call myself “The Weekend Scientist” just because I have read somewhere that “Cooking is Passion. Baking is Science”. I only “sometimes” cook because I am a very lucky daughter-in-law, who lives with a mother-in-law who cooks dinner every day (well, almost). Thus, that is one department that I do not have to meddle with.

Well, I do hope that you enjoy reading my blog as much as I enjoy eating-then-writing them.

See you in my next post! Toodles!