Friday, August 1, 2014

Family Gathering @ Tao Authentic Asian Cuisine, Kota Damansara

It is not often that we get to meet up together and this Raya was just the right time to meet up and have a great meal together :)  Our favorite haunt , Tao Authentic Asian Cuisine at Kota Damansara was the choice for our lunch.  When the kids are already working, esp some are working in neighbouring country , it is indeed hard to have everyone together for a meal . WB and myself were ecstatic over this meet up :) Like I have always mentioned, it is the fellowship and not the food that makes us happy.  This  post is to remind WB and myself how much we had grown older we have become..oops ( the heart is forever young of course )  and the kids are growing older and wiser too.

This post will prove that we still have a great appetite ( ate like a wolf instead of a piggy ) These pictures were taken to remind me that I have to sweat out all the calories taken in :p  Read on to see what a glutton I was and some family shots :)

Thursday, July 31, 2014

Stir Fry Meat Slices With Cloud Ear Fungus

Simple cooking like this makes me happy.  Stir fry meat slices with cloud ear fungus ,ginger slices , garlic slices ,chillies and spring onions with a dash of chinese rice wine is enough to whet my appetite. Flavorful and the bird eye chillies added hotness to the dish.  The cloud ear fungus add a light crunch to the dish. Simple yet delicious.  The meat is tender and juicy...yummy !  I normally cook simple for the two of us.....and this is a sneak peek into what I normally cook for WB ,the carnivour in the family.  I stole all the cloud ear fungus and a few slices of meat :p

Stir Fry Meat Slices With Cloud Ear Fungus - from WB's Kitchen


a small strip of tenderloin meat ( pork - you can use chicken meat ) - 
cut into slices and marinate with a tbsp of oyster sauce, 
a tsp of corn starch and a tsp of light soy sauce

2 tsp of olive oil
1 small knob of ginger- cut into slices
2 cloves of garlic - sliced
1 tbsp of dried cloud ear fungus- soak in water and cleaned
2 stalks of spring onions - cut into 1/2 inch length
a tbsp of rice wine
* optional - a pinch of salt to taste


Heat up wok , add in olive oil ,garlic slices, ginger slices and saute till fragrant, add in the marinated meat slices and stir fry till meat is cooked, add in cloud ear fungus, chillies and spring onions, a few tablespoon of water.  Continue to stir fry for a few minutes. Add in the rice wine before dishing up.  Add salt to taste *optional 

Enjoy !   

Thursday, July 24, 2014

Hot Spicy Sichuan Style Cucumber Salad

After having tasted this dish at Restaurant Xiang Man Lou ( Sichuan restaurant ).  If you have not read my previous post, you can check the post  here .  I came home googled for the recipe and after studying through the recipe  , I tweaked it to my liking as in the preparation.  I  toasted the sichuan peppercorns and bring the rest of the ingredients to a boil and while the sauce is still hot, I added in the pick cucumber so that the flavors get infused into the cucumber .  It turned out great and I would like to share with you my version.  I serve the hot spicy cucumber chilled and let is sit overnight in the fridge.  It tasted awesome-ly good!  Yum!!

love the crunchy texture and the flavorful sweet black vinegar...
thumbs up !

this spicy cucumber salad is a healthy dish ....according to traditional 
Chinese medicine cucumber can loosen the bowel, 
reduce body fat, protect skin and smooth out wrinkles and
Sichuan peppercorns are very rich in essential oils,
vitamins and antioxidants   :)  I love these facts and
will make this dish more often :P

bought these Japanese cucumbers from Jusco

Hot Spicy Sichuan Style Cucumber Salad


6 med. sized Japanese cucumber -  remove seeds ,cut into strips
2 tsp of sea salt

2 tbsp of  black vinegar
2 tsp of sesame oil
5 cloves of garlic-chopped
4 dried chilli - cut into smaller pieces or pinch of chilli flakes
2 tsp of Sichuan peppercorns
1 tsp sugar
2 tbsp of water
1 tbsp of vegetable oil

toasted white sesame seeds for garnishing


1. Cut cucumber into strips. Sprinkle sea salts evenly and pick it for 1-2 hours in the fridge. Squeeze out the salt water .
2. Heat up a non stick pan, add in Sichuan peppercorns and stir fry till it start jumping on your pan, add in oil, garlic, black vinegar, sesame oil , dried chillies, water and cook till it bubbles. Off heat , add in the cucumber strips and combine evenly with the black vinegar mixture and dish up. Garnish with toasted sesame seeds.

*   Serve at room temperature or chilled. I prefer to let it sit overnight. It taste much better.


Tuesday, July 22, 2014

Birthday Lunch @ Restaurant Xiang Man Lou

This post has been long overdue...we held two of our cg members ( Ron and Sandra ) birthday celebration last month. This time the venue was at Restaurant Xiang Man Lou, a place where they served Sichuan, oily and spicy dishes .  This restaurant is just opposite Festival Walk (opp Sushi Zento )  I am speaking for myself, the food is not bad for a change.....something different from the other chinese restaurants.  The cooking is authentic sichuan cooking...oily , spicy with lots of different peppercorns used in most of their dishes.  I kinda like the flavor and it agrees with my gastro :)   Have a peep at what was ordered for the birthday lunch :)  Drool as much as you like...I would fine you for that :p

I like this hot spicy cucumber side dish and 
I even googled for the recipe online and found one good one.  
Will post up this hot spicy cucumber salad on my next post...stay tuned for it.

wood fungus sides with lots of  pickled garlic,pickled hot chilli and vinegar

special beef this dish to bits
if not for the cholesterol factor, I would have tucked in more :p

this is another appetising seaweed and vermicelli salad
packed with lots of chopped garlic, chillies and sweet black vinegar

eggplant and long beans stir fry...delicious but a bit salty for me

this is the most pricey dish for the day.....the expensive Garoupa ( lou foo pan )
cooked in hot spicy eat only the fish...coz the whole pot consist of hot spicy oil but
I would say this is the best dish...very flavorful...lots of sichuan peppercorns and dried chillies

and this the awesome prawn dish ...deep fried prawns with 
lots of spice ingredients..
we had a great time digging out and trying to guess 
what are the crispy spicy ingredients in this dish...
they have peppercorns, dried seaweed, peanuts and maybe
mint leaves....hahaha but this is definitely a MUST ORDER  dish

steamed free range chicken...flavorful...I guess they have steamed 
and soaked in rice wine...delectable comes with ginger dippings

I forgot the address of this restaurant
it is opposite Sushi Zento , Festival Walk

Have a great day.! :)

Wednesday, July 16, 2014

Fried Rice With Chinese Dried Sausages

A simple fried rice was what we had for yesterday dinner.  I know that I will be tired to cook anything fancy after the gardening work.  I asked WB to cook extra rice for dinner when he cooked rice for our lunch . For fried rice, it is better to have overnight rice, but a few hours old rice will do.  Chinese fried rice is simple and has many variations . For this simple fried rice...all I  have to do is slice some spring onions and chinese dried sausages/lap cheong . Heat up the wok with vegetable oil,  throw in chopped garlic, sliced sausages ,sliced red chillies and when the garlic and sausages gives out their fragrance,  throw in the cooked rice and add in two eggs and add a teaspoon of sea salt . Continue frying till all are well combine. I added some thick soy sauce for color .... tada, dinner is ready.. as simple as ABC , yet appetizing enough to warrant a second helping .  I used up the last batch of homegrown spring onions for this fried rice.  Truly yummy!

I have planted any batch of spring onions yesterday ( public holiday for us here ) ! Can't wait for the onions to start blooming.....I need for my healthy ! :)

this fried rice may be simple in looks but it is flavorful enough to warrant a second helping

Enjoy  !

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