Travelling,Shopping and Food in Asia
Feeling like going for Thai Food today (and guess what I just got back from BKK and still can't get over with Thai food).... and a friend recommended this place Seeri Thai Restaurant. Location - SS2
Chow Yang - same row as Kayu Nasi Kandar.
Set up by a couple Thai wife (Ms Rose who is also the chef) and Ricky the hubby (Malaysian
chinese - speak Penang Hokkien)
FYI, this restaurant is non halal and NO MSG (printed on their menu). Total cost was RM104 for 6 ppl. Must try the following dish (my recommnendation lar). And tell them to cook like real Thai (FYI, is real hot & spicy). We also had pandan & lemongrass tea (take it warm)
Laab Mu - Pork Salad. Goes so well with my rice. But Thai ppl usually had it with Glutinuos rice. It taste so spicy & sour
Green Curry with Chicken. This is so far the best green curry I ever try. some tasted so yucky. This is perfect. The texture is right.
Steamed Fish (seabass) with lot's of garlic & chili (It's spicy) ...A MUST MUST TRY. The fish is fresh. We finish the soup as well.The good thing is they have got charcoal below it to keep warm but not to continue to cook it like other chinese restaurant would have put a candle /burner that keep cooking the fish. With this we didn't order any Tom Yum Koong.Perhaps we will try next time.
Fish Cake Thai Style
Stir Fried Paku vege - this is so good . Not soggy like other chef made it. It is stil crunchy.
There are other dishes that we didn't try but will definately go back there to try other dishes. They even have curry crab and other crab dishes. And they have special lunch meal during weekdays who needs to have a qucik bite from rice to noodle and cost only RM6.00 (individual portion)
We have desserts too pumpkin cooked with coconut milk, "tau suan" with coconut milk (fyi, the tau suan got taste to jasmine flower cos Rose has secret recipe) and tam tim krop (with coconut milk, waterchestnut, jackfruit)...SUPERB...Yummy!Yummy !Yummy!
One last thing about this restaurant - No MSG in the cooking.Isn't it wonderful?
Here's the recipe.
100g of wanton skin (can get it from wet market or in Supermarket but I prefer wet market cos is freshly made skin)
300g of mince lean meat (your choice, I don't eat fats.If you choose pork, you may use skinless pork belly or leg tendersiden and mince it yourself. If lazy, you may purchase ready mince meat however I hardly buy those cos I have no idea what kind of meat has been included)
1 onion - tiny dice and stir fry with oil till transparent & fragrant. leave it aside to cool down
15 pcs of prawn - cut into dice
5 pcs - waterchestnut (just buy from the fruit seller which they peeled, easy not need to peel yourself. Then chopped it)
3Tblsp of soya sauce
4 tbsp - Lee kum Kee superior oyster sauce (different brand has different taste)
1 cap of Hua Tiao wine
1tbsp if corn flour dashes of Ghee Hiang Sesame seed oil (other brand don't seem that fragrant)
dashes of pepper
chop spring onion
METHODS
Mix all the above ingredients together in a big bowl and let it marinade in the fridge for 4 hrs. However do taste it whether is tasty enough. Then take a bit of the mixture, put it on the centre of wanton skin. Close it up . Make it into triangle shape. Put both end angle together and you will get a sort of rose bud. To seal the angle, use some water. Set aside for those you want to cook immediate and the rest can be kept in the freezer.However, do divide them first of how many pcs you want to use or else it will be hard for you to get them separate when they are all stick together.
For soup wanton.
Deep Fried Wanton
Look at this picture and it is definately look like a pear ...or when I see the real thing it looks like Gigantic Pear and also look like Papaya...LOL...Actually it is only a mini pomelo from Guilin
Many of you may have seen our Malaysian version Pomelo from Ipoh and you will normally purchase it during the festive season such as during Chinese New Year & also during the mooncake festival. And it is either sweet & sour taste or very sweet & juicy.
Well, this was brought back from Guilin,it has a pear shape however when cut it open it was round shape. Got a lot of seeds. It was dry but very sweet indeed.. Dunno whether the nature of the flesh is like tat or we don't know how to choose them.
Anyway to choose a good Ipoh pomelo, it has to feel heavy (meaning lot's of water, is going to be juicy), and the skin surface is very smooth. And Ipoh , one pomelo will cost around RM12 to RM13 per fruit
And if I am not mistaken the leaves and skin is useable among the chinese.
Bra Protector is the revolutionary new washing system that protects your finest intimate apparel from the wear and tear of the washing machine.
1 unit for RM22.00
2 units for RM36.00
DELIVERY cost for 1 unit
Well, this was brought back from Guilin,it has a pear shape however when cut it open it was round shape. Got a lot of seeds. It was dry but very sweet indeed.. Dunno whether the nature of the flesh is like tat or we don't know how to choose them.
And if I am not mistaken the leaves and skin is useable among the chinese.
Not working today cos was too tired after an event over the weekend. went for an Indonesian Massage @ Sanctuary Wellness SS2 (PJ) opposite. Yuan Garden Dim sum (probably a lot of ppl don'tknow this new outlet cos they just open on Apr 17 2010. Use to be Sri Siam Restaurant, I guess). The price attracted me - RM28 for 1 hrs and 11/2 hrs @ RM45.15 (very odd). How was it....umm...so so nia for me especially I frequent massage at SS2. M so used to deep pressure point like those from China. This one is kind of light for me with oil massage. No feeling. Did not ease my tireness,shoulder & neck stiffness and muscle too. May be is for people who like light & soothing massage.
Anyway, is not abt my massage ...hehe. After the massage, I went to Pasar malam @ SS2 (PJ),just to look see look see. I went to my usual fishmonger and voila I found lala - 1 bag for RM10.00 (I think approximately 1 kg). And I was suppose to cook Mee Suah (rice noodle) serve Kampung chicken with Hock Chew red wine soup. But Lala attracted me and they were big . D last time I saw big lala was ages ago. Nowadays the thick shell clam are so call Lala but do you know they are not Lala...and I don't knw what they are call. And some were really small. And here 's d lala that I bought from pasar malam
There are many ways to cook lala.Steamed it with Ginger & wine,stir fry with lot's of ginger & garlic,Stir fry with chili,dried shrimps & curry leaves (kam heong lala) etc
Here's the recipe
1) 500g Lala (up to you how much you want to eat) 2) Ginger ( 7 pcs of thin slice then shred it into tiny strips) 3) Kei chi (or wolfberry available @ chinese medicine shop) - 15g 4) Rice wine/ Hua Tiao wine - 2 caps 5) 80g Anchovies (tiny ikan bilis not the nasi lemak ikan bilis, this is much smaller).This is to make the soup/stock. You may also use Maggi ikan bilis cube (without added MSG) 6) 300 ml of water (adjust accordingly) 7) Dash of sesame seed oil 8) Spring onion or cilantro
Methods
I recommend to purchase the big Lala cos small lala do not have much flesh to enjoy. Secondly you have to wash every lala reason being there are some left over sand inside. You don't want to eat that! First boiled the anchovies, ginger, wine & wolfberry till flavour is out & the soup has a sweet & salty taste and a bit spicy taste.(if you like more spicy add more ginger). Last add in the lala and boiled for 2 - 3 min.Don't over boil the lala, it may not have the sweet taste. When is ready, add in a few more dash of wine,pepper & sesame seed oil and Cilantro
I recommend to purchase the big Lala cos small lala do not have much flesh to enjoy. Secondly you have to wash every lala reason being there are some left over sand inside. You don't want to eat that! First boiled the anchovies, ginger, wine & wolfberry till flavour is out & the soup has a sweet & salty taste and a bit spicy taste.(if you like more spicy add more ginger). Last add in the lala and boiled for 2 - 3 min.Don't over boil the lala, it may not have the sweet taste. When is ready, add in a few more dash of wine,pepper & sesame seed oil and Cilantro
Bon Apetite
Introducing the Bra Protector - the smart way to care your bra!
Bra Protector is the revolutionary new washing system that protects your finest intimate apparel from the wear and tear of the washing machine.
Bra Protector as easy as 1, 2, 3 !
1. Simply hook the bra straps together and place each cup around the ends of the inner shell.
2. Then - Tuck the straps inside the shell
3. And snap the outer shell around the bra!With its unique flow-through design, the Bra Protector allows water to gently clean your delicates… While it protects them from the agitator and from the weight of the other clothes in the spin cycle. Bra Protector is dryer safe. So you can baby your bras right from the washer to the dryer!
* Save money – bras last much longer
* Save time – no more hand washing
* Protects your bras from the damage of the washing machine
* Keeps bra clean and looking like new, wash after wash.
* No more ripped laces, twisted under wires, tangled straps or crushing pads.
* Fits cup size of AA, A, B &C
* Save time – no more hand washing
* Protects your bras from the damage of the washing machine
* Keeps bra clean and looking like new, wash after wash.
* No more ripped laces, twisted under wires, tangled straps or crushing pads.
* Fits cup size of AA, A, B &C
Price
1 unit for RM22.00
2 units for RM36.00
DELIVERY cost for 1 unit
RM2.50 for normal parcel (Add RM1.90 for registered post with tracking number-recommended)
PosLaju with tracking number – RM6.00 (WM)/ RM9.00 (EM)
(this is pre-order items it will take between 10 -14 days to arrive after the closing date)
We provide worldwide delivery, please contact seller for information.We will not be held responsible for any loss or damage during delivery.
HOW TO ORDERJust email us your name , delivery address, contact & quantity rockerteers@gmail.com
PAYMENT
To make payment within 3 days once you have received our invoice.Payment to be made directly to our Maybank account.
INternational Buyer - western Union or Tele-graphic transfer (wired)
Haizzz....2 days before the flight, received an sms that AA flt to Chiang Mai will be earlier from 10.30am to 7.30am...Can u imagine, I have to leave d house by 5pm d latest. Wake up by 4am
Goshhh.. always pack my back last minute.So I packed till 2am...i have got only 2 hrs to sleep comfortably before boarding AA flt.
Well, this is my second trip to Chiang Mai.Been to most places by motorbike (within Chiang Mai)and infact I have travelled to outskirt like Mae Sa,Mae Hong Song & Pai district by 4 WD.It was indeed interesting and adventurous. One should try this. It's very beautiful & worth the money .Paid around 4500THB 2 years ago for this trip.Inclusive of 3 nites accomodation,2 meals, 4WD with driver (you can drive yourself too) plus all the entrance fees to where ever we go.
The main reason, I was in Chiang Mai was to travel to Chiang Rai to attend a wedding. I always love to see the local culture. and ...yeah dreams come true.
I reached Chiang Mai around 9.30an (local time). There was a delay of 20 min as announced by the captain.And he also informed us that there was a military exercise and the plane has to stay out from the Chiang Mai Air space.My heart was pumping when I heard this cos I thought there was a riot going on in Chiang Mai and the plane has to stay out
Finally when the captian announced "Cabin Crew, please be seated for landing"...it was such a relieved. We took a taxi (approx 2300 TH
.We sat comfortably in something like Toyota Innova.Made a stop in Chiang Mai City to grab some food.Driver took us to eat thier famous congee...real yummy indeed. We had some Thai version Dim Sum...no chili or sweet sauce but gave us black vinegar...taste funny but OK.
.We sat comfortably in something like Toyota Innova.Made a stop in Chiang Mai City to grab some food.Driver took us to eat thier famous congee...real yummy indeed. We had some Thai version Dim Sum...no chili or sweet sauce but gave us black vinegar...taste funny but OK.
Chicken Congee ala Thai (very smooth like cantonese porridge)
It says Roasted Pork Rice..I guess this is Thai style
Wat Rong Khun
Then later we head to outskirt which took us 45 min to reach. It was the bride's house. Errr...can't recall the name.Is a simple village. And directly outside the house is a market. So easy if you wanna grab anything.And there's mini mart beside the house.Behind the house is a river. The bride's father breed cat fish there. There were lot's of ppl at the house helping out to get ready for the big day. All the villagers came voluntarily to help out. They were bz cutting veges, pork, beef etc.When we reached there,we had a lot of food to eat but what it is I had no idea. Then they served hubby some spirit (HOMEMADE)....GOD KNOWS WHAT IS THE ALCOHOL CONTENT...I guess is worst than tuak...it is made of glutinous rice.
Some kuih muih ala Thai
Neighbours & Relatives came to help on the pre-wedding dayThe bride's mom make us BBQ pork with special chili sauce.Then later in the evening the aunty made us cat fish soup and had it with glutinous rice (sticky rice) They hardly eat steam rice.The fish was fresh and the soup tasted like Tom Yam but it wasn't spicy...specially tailored made for us. Mind you Chiang Rai people eat EXTREMELy spicy food. M a fan of spicy food however I couldn't take it. It felt like the volcano is going to errupt....yeah! Because of the spiciness, I had gastric pain for 2 days and lucky me to have brought along Zantac and restrain myself from eating chili for the last 4 days I was there. Drink milk every now & then
Grilling Pork
Cat Fish Soup.Their Som Tam too tasted different...very salty & spicy, they used fish sauce and prawn sauce/paste (very strong smell of belacan & Kelantan's budu. I do eat belacan however I have stay away from this one). I prefer the one I had in BKK or Hatyai. Sweet, Sour & Spicy.
No comments:
Post a Comment