Sunday, November 22, 2009

Chili Pan Mee!

Hi ,Finally after a very long break, I'm back with superb food I'm going to introduce to you.
It's called Pan Mee, Should i say Chili Pan Mee! The original Shop was at Batu road. I believe this is their third shop after their other shops are at Kepong and some are around KL.
I have been to Batu Road shop in year 2003. The shop was introduced by my ex-IT Manager. I badly fallen love with Chili Pan Mee on my first try. After 6 years later, i discovered their branch at USJ Taipan. That's miracle because the original taste is still as what i have tasted. Well, let's see how's the shop is.
As usual, i always emphasize on location, clean, and the way food cooked, time taken to serve and of course the waiters. No complains on that. Just the waiters don't understand BM or English. I believe they from China.

You wont have much variety to order foods and drinks. They only sell 4 types of pan mee and 3 types of drinks, They have Chili Pan Mee, Sup Pan Mee, Curry Pan Mee and another one i missed it. When comes to drinks, they serve Amra juice, Chinese tea, leong sui and ready made Teh tarik which i dont recommend. So today i ordered Chili Pan Mee since i liked it. Together i invited my friend, Dharmindran to try out. He excited with my Pan Mee experience and he didn't know that he might blow his @$$ because of the hot and spicy.

The secret recipe of Pan Mee. The dry chili.
Caution!! Always remember how much you need for your Mee. For me at least three scoops.

When they serve, i usually ask extra half boiled eggs. This to give you extra thickness to Pan Mee.
This is after i mix it all.

Our friend was ready to go! I warned him about consequences. But he said, " itu belakang kita cerita". ya, it's all about belakang story.

This was my bowl. It was soooo Hot and Spicy. I had to order Amra juice to cool down my stomach.

This was my friend's bowl. i told him don't add more soup on it. But pity him. He just can't take the hot.

Always remember, You might need this Amra juice. Just in case.

Anyway, we enjoyed the food. for those use to eat the soup type, try Chili Pan Mee.

Saturday, May 30, 2009

Coca-Cola 7-Bone Roast Recipe

You won't taste cola, but the gravy is to die for! Oven-baked pot roast and vegetables is enhanced by a rich gravy. Can also be made in a slow cooker.
Prep Time: 30 minutes
Cook Time: 2 hours,

1 (3 to 4 pounds) beef 7-bone roast
Kosher salt and pepper
1 Tbsp olive oil
1 pound baby red (creamer) potatoes, scrubbed, skins on
8 ounces button mushrooms, cleaned
1/2 pound baby carrots, peeled
1 onion, very thinly sliced
1 cup Coca-Cola or other cola, at room temperature
1 cup tomato sauce (canned or homemade)
1 packet dry onion soup mix
1 Tbsp sweet Hungarian paprika
2 tsp dried oregano, crushed
1 tsp garlic powder

Preparation:Prepare a 9 by 13-inch baking pan by lining it with foil. Preheat oven to 350 degrees F. Sprinkle roast liberally with salt and pepper. Heat a heavy-duty skillet until very hot, add the olive oil, and quickly sear the 7-bone roast on both sides. Place seared roast in baking pan. Surround with potatoes, mushrooms, and carrots in an even layer. Spread sliced onions evenly over the top of the meat and vegetables. Mix cola, tomato sauce, onion soup mix, paprika, oregano, and garlic powder in a bowl until combined. Pour evenly over meat and vegetables. Cover tightly with foil. Bake for 2 hours. Remove from oven and let rest at least 15 minutes. Carve meat. Serve with vegetables and pan gravy. Note: Use the same method in a large oval slow-cooker, cooking on low setting for 6 to 8 hours. Or, omit the vegetables (except the sliced onions), and cook the 7-bone roast alone as a main dish. Yield: 6 to 8 servings

Lumpia Recipe (Lumpia Shanghai)

In Filipino, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai. This lumpia recipe or lumpia shanghai is one of the filipino recipes that I usually make, whenever we have a party or get together with friends, especially filipino friends, at home. One time, I was busy cooking filipino recipes, and one of them is this lumpia and my friend arrive early and help me in the kitchen. She notices that I my lumpia wrapper won’t stick together whenever I cook. I’ve tried everything from water, to egg wash and other type of paste but still no avail, the wrapper still broke loose. Since she is also a good cook; she gave me the technique in making these wrapper sticks together. And guess what she told me, just used the egg white as a paste in binding this wrapper together. And it works! Since then, my filipino lumpia shanghai servings looks better and taste good.

Ingredients :

· 1 lb. ground pork

· 1 cup chopped shrimps

· 1/4 cup finely chopped onions

· 1/2 cup finely chopped carrots

· 2 whole eggs

· 3 tbsp. soy sauce

· 3 dashes of sesame oil

· salt and pepper, to taste

· lumpia wrapper

· vegetable oil, for frying

Cooking Procedures :1. In a bowl, combine all ingredients. Mix until well blended.2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil. 3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.