Dinner - The Arch @ Seah St

Went to try this, peranakan fusion food restaurant..

Interior of the place

Emping, cracker made from melinjo, with side belacan to dip

Ngo hiang.. I like this, but it will be better if more ingredients its there, as it feels just lean meat in there..

Sweet potato with coconut gravy. I like the taste of the gravy, but the leaves used a bit old..

Claypot tofu, I like this dish the best :) The taste is just right hehe

Asam Pork, it is tender and asam taste

Ayam beluak.. instead of the normal beluak in the nut, they stir fry it with the chicken. Innovative, but somehow it feels lack of taste, just sourish, bitterish.. I prefer the traditional beluak nut stuffed with meat i guess hehe

Total bill: ~$60 (there are 5 of us, so quite a good deal) :)

Brunch - Flutes of the Fort @ Coleman St

Went to check out this nice and romantic place .. for brunch :)

When you enter the main gate to the valet parking carpark, you will go up this staircase, hidden in the corner..

At the gate, you can peek in like a small peaceful house inside at the high ground

To get there, have to walk this pathway..

Passing through at the right side, there is this outdoor garden that can see the view

Here we are going up to the restaurant

At the entrance, you are greeted with flowers

This is the interior of the dining area..

Like a garden but its aircon..

Very olden English feel

Table setup

Appertiser, duck rillet. The duck is nice, but feels that its very fatty, as the duck is shredded and packed with fats.

Being not so adventurous, we choose the normal sunny side up egg on bread, served with coiled bacon and grilled tomato with side salad.

Beer battered fish and chips. The fish is really thick and good.

The nicest chocolate cake, yyuuummm.. served with vanilla ice cream and strawberry.

Finally, to close the meal, with this milk and sugar, you can guess what is coming..

Coffee and ..

Tea served in the teapot

Total bill: ~$62

Dinner - Senobong Seafood Dinner @ Yong Peng (Durian Trip Part III)

Went to this Senibong seafood restaurant.. Nice place, it is an isolated area by itself..
Dreamy effect not intended. I didn't realise the pictures are like that..

Interior of the place

Al fresco dining, facing the sea with bright artifical star (read: lightings) and real faraway stars

Selection of fresh seafood

Looks like stingray but it is flatter than that and normal fish tail.

This crab is huge and white. It's called snow crab.

Didn't manage to snap the pictures as we are sharing the tables with other tour participants hehe

Outing - Durian Plantation @ Segamat (Durian Trip Part II)

We have reached the durian plantation, here it is .. so many people already there enjoying durians

The freshly plucked durians from the plantation, they use a jeep to carry the newly harvest.

If cannot finish the opened durians, can bring it home

Durian basket

Have a lot of fruits apart from durians.. there is mangosteens, duku, rambutans, chempedak etc. Free bottles of mineral water too.

The leftovers.. I didn't manage to take pics as my hands are dirty with durians, of coz haha

Breakfast - Ah Koong Noodle @ Johor (Durian Trip Part I)

Signboard

Interior

Cooking Area

Utensils

Hot coffee and warm barley as I am having sore throat

The sumptuous breakfast, young tau hu set, noodle with various fishballs and ..
Fish cake and prawn cake. Prawn cake is softer and more crumbly, fish cake is more bouncy haha

So full...

Total bill: ~RM 50

Homecooked - Lor Bak & Ayam Balado

Brocolli with dried scalop and carrot, with oyster sauce. It explains everything that goes in already :)

Ayam Balado: (Second attempt)

- Chicken fillet (seasoned with lime and bay leaves), fried till turn yellowish.

- Seasoning (To be blended):

- 5 Big chillies

- 2 Small chillies

- 8 Shallot

- 1 Garlic

- 1/2 tomato

- 4 cm lemongrass (the thin end)

- Sugar and Salt

- A pinch of terasi
- After putting the fried chicken aside, fry the seasoning till it changes color. (Chili becomes darker when it is cooked).

- Add in the chicken and continue to cook, add water when necesssary so the seasoning blend with the chicken.

- Serve.

Things to improve:

I still dunno why the chicken fillet feels dry and hard. Maybe I shouldn't fry separately, but that's what everybody doing I thought.. oh wells.. try again next time :P

I am thinking how to cook this for sometime coz it looks easy enough but looks complicated kinda dish haha, so wanna try but don't have any recipe or anybody to ask. So I just google and read roughly what people use to cook this dish. But I didn't particularly follow one and just add in from whatever I can remember and what happen to be available in the kitchen. The taste is ok and the meat is tender so I start to like to cook this haha..

Stew Pork (Lor Bak):

- Pork brisket and pork meat that have a bit of fats, not the lean kind (but I guess is optional, the lean one won't be too tender and crumbly coz no fats, that's what I deduce)

- Tau Pok

- Hardboiled Egg

Seasoning:

- 8 garlic (smashed and leave the skin on)

- 2 cm Galangal, big slices so easy to spot and not eaten mistakenly

- 1/2 tsp 5 spice powder

- 1 tsb honey

- 1 tsb dark mushroom sauce

- 1 tsp soy sauce

- 1 tsb oyster sauce

- Salt, pepper and sugar to taste

Method:

- Season the pork with the seasoning

- Use a bit of oil and pan fry the pork so at least its cooked on the outside

- Pour about 1 bowl of water in pan and let boil.

- When it boil, pour the pan fried pork in and throw in the garlic and galangal as well.

- Cook in small fire and top up the water at times to prevent it from drying.

- When the pork shows indication of softening, add in the hardboiled egg and tau pok

- Continue to simmer and off the fire when it is tender enough

- Serve.

Cooking time: About 2 hours.

Bento - Sushi Sandwich

Tried making sushi sandwich bento. Since there is no cheese, no ham, no lettuce etc. I make do with whatever in the kitchen for my first attempt. I have nori, but dunno how to attached them to this. Hehe

Ingredients:

- Fried omellete

- White bread

- Chili sauce

- Sausage (for the octopus and filling)

Side dish: (To balance out the vege content)

- French bean

- Omellete

Looks like octopus is attacking the sushi as they are flying on it hehe