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Monday, May 24, 2010Y
Cooking time

Oh! i was so hungry this afternoon! And yet my parents were not around. It's my show time to cook something to fill my stomach. The idea that come into my mind is spaghetti!!! I like spaghetti but not the cheese, so i make a new flavour, tom yam spaghetti. Well tom yam flavour is not consider new, indeed it's already on the menu of Secret Recipe. But mine is abit different, I use the Prego Italian Traditional Tomato pasta sauce mix with tom yam paste and of course add in some chilli padi to make it taste spicy!



After few hours "battle", this is the product:



The appearance not so nice but at least still edible~~ =]

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9:35 PM Photobucket
Sunday, May 23, 2010Y
Inner Mongolia restaurant

Few days ago my family and I went to the Inner Mongolia Restaurant to have dinner.

It's a restaurant which is located in Jalan Pudu and it's offer steamboat buffet. We didn't take steamboat, we just ordered a few dishes.

I was wonder what is the different between the Inner Mongolia and outer Mongolia??

I went google and this is what i get:

"The terms Inner and Outer Mongolia are describe completely different Asian regions. Inner Mongolia refers to the Mongol autonomous region situated inside the People’s Republic of China. Inner Mongolia occupies 12 percent of China's total surface. Outer Mongolia, on the other hand, is a term used mostly by foreigners to refer to the sovereign state Of Mongolia, which has no relation to China. Outer Mongolia sometimes includes part of the Russian republic of Tannu Uriankhai, but this is under dispute and there is no formal word on whether the area should be mentioned as being part of Mongolia. In Chinese language, the name for Outer Mongolia is Mengguguo, which means "State of Mongolia." "

Inner Mongolian cuisine's main ingredients are dairy products and lamb as the symbolic of Inner Mongolia, the vast grasslands allow for plenty of cattle which in turns adds many diary products to the daily Mongolian diet. Favourite dishes included: Roast Lamb, Butter, Shaomai, Instant-Boiled Mutton, Cheese, Naked Oat Flour, Cooked Mutton, Sour Milk, Buckwheat Flour and Finger Mutton Milk Tea.
　　

~Inner Mongolia Restaurant ~


One of the dishes, Mongolia Lai Pei, some kind of kuey teow which served as appetizer.


Another dishes, Mongolia Sweet French Fried (Fried pumpkin with salted egg yolk). This is the nicest among all.


Other popular dishes in this restaurant would be roasted lamb, lamb satay, "saliva" chicken etc.

erm... I think the food here is not very nice as I don't familiar with Mongolian cuisine. It's a bit weird for me. However, for those who prefer lamb can have a try on this restaurant.

How to get there??

Here is the map to Inner Mongolia restaurant:


Address:
290 Ground Floor,
Jalan Pudu, Kuala Lumpur
GPS: 3.139589, 101.709961
Tel: 03-2144 9688

To know more review on this restaurant, you can click here

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11:52 AM Photobucket
Jam making!!! =]

19th May...

During lab session, we were taught to cook apple jam! This is the first time I make my own jam, so excited!!!

This is the apple jam i made...




Here, i would like to share the recipe of how apple jam is made:


♥ Choose the smallest green apples.

♥ remove the wax on the apples.

♥ Wash, peel, quarter and core the apples and blend the apples flesh into smaller pieces.

♥ Boil the peels and cores of the apples with 250 mL of water to extract pectin which is assist in gelling of jam.

♥ After 20 minutes, filter the peels and cores of the apples. Add the blended apples to the filtrate and cook it until it become brown colour.

♥ After that add in 3.0 g of pectin and 30.0 g of sugar. Boil until the pectin and sugar dissolved.

♥ Then, add in another 470.0 g of sugar and mix it till it dissolved.

♥ Add 2.5 g of citric acid.

♥ Add in flavouring (1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg).

♥ The apple jam is ready to eat.

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10:12 AM Photobucket