Last month was my nephew and my eldest son's birthday. We had a celebration with our families at my parents place and ordered some food to go along with the celebrations.
We had food from a local Chinese Muslim eatery that makes handpulled noodles.
For my meal, I had their beef stir fried with handpulled noodles. The noodles were amazing and I really liked the texture. The sauce was slightly under taste but overall a good dish.
We also had beef and chicken dumplings to share that came with their homemade chili oil. The dumplings were great and generous in its filling but the chili oil was average.
For the kids had a brownie cake where we had candles for them to blow out. We also had a lot more food and everyone had their own individual set dishes like rice and noodles.
It was a wonderful time together and celebrating their birthdays over a nice meal.
#food #foodie
Since I've started using TikTok, I've come across some really cool recipes and superb plating. So one of the days, for the staff meal, I cooked a fancier looking dish as I wanted to try experimenting with some things I watched on TikTok.
I made a pan fried Cajun Tilapia fillet served with a Buttermilk and dill oil sauce.
For the fish filet, I simply seasoned it with a Cajun creole rub and salt, then pan fried it in a pan for about 2-3 minutes on each side and basted it with butter.
The sauce was a little more complex but not too difficult to make either. For the Buttermilk, I used milk, a juice from a Lime, and xanthan gum to give it a delicate but velvety consistency.
For the dill oil, simply blend fresh dill and a neutral oil like sunflower oil together and strain it. Mix the oil with the Buttermilk and plate it with the fish.
The sauce was so elegant and clean. Although it taste very plain on its on, paired with the fish, it really took the whole dish to another level of sophistication.
Really enjoyed making this dish and will definitely be in my arsenal of cooking recipes. Also really loved this dish because I learned quite a few things like making Buttermilk from scratch as well as a dill oil. The process of learning and actually making this dish was so wonderful!
#food #foodie
One of the new additions to the new menu at the cafe, or more like a reconstructed item, is the Portobello katsu. It used to be served along with shokupan milk loaf bread but now it's been reconstructed to be a burger.
Now it's served with a Brioche burger bun instead of the shokupan making it a burger instead of a Sando. Asides from the changes in bread, the rest of the ingredients are the same as well as the preparation and stacking of this new burger is the same as the old Sando.
It starts with toasting the buns with butter then a layer of mushroom duxelle is spread on each bun. Next some frisee lettuce goes on and then our in house made honey mustard.
After the honey mustard goes on the Portobello mushroom which we coat it with egg and panko breadcrumbs to deep fry. The top bun is topped on and the burger is done.
From start to finish this burger at the live stations is done within 3-4 minutes. The prep time for each component takes much longer though but as for the live service, this burger is a very quick item to make when ordered.
#food #foodie
Another new item on the menu at the cafe is the mini truffle hash browns. This dish is replacing the truffle fries and all the fries items on the menu will be replaced with this mini hash browns.
The truffle hash browns are tossed with truffle oil and then parmegiano regiano is shaved on top of it for a rich and salty flavor.
Its garnished with some microgreens of coriander leaves and Beetroot leaves giving the dish a wonderful color. It's also served along with a side of Chipotle Mayo to dip.
1 serving comes with 7 mini hash browns and an add on side of hash to any main dish will come with 4 pieces for only an additional RM4 (<1 USD).
For us in the kitchen, it takes a little longer to cook than fries, well more precisely double the amount of time, but it's slightly easier to cook as all we need to do it take it by pieces instead of weighing the weight like when we were serving fries.
A good trade off and definitely a good addition to the new menu.
#food #foodie
Nowadays whenever we have a certain craving for a particular dish, our first thoughts is to whether we can make it instead of going to buy it.
Today we had some cravings for 'char kuey teow', a classic Malaysian dish of stir fried flat rice noodles. One of the kitchen chef's made this and man was it as good as it gets.
He made a sauce mix of soy sauce, oyster sauce, dark soy sauce, and blended chili together. This is the sauce mix for stir frying the noodles later.
He started with a hot pan with oil and stir fried some prawns. Next the other ingredients like fish cakes, garlic, and the noodles go in. Next, the sauce mix goes in and is stir fried vigorously.
The noodles a pushed to one side and beaten eggs are added the pan to make some scrambled eggs.
Once the eggs are cooked, it's then mixed up with the noodles and bean sprouts and garlic chives are added to the mix and stir fried for another 2 minutes.
If the noodles get a little dry, just add in some water.
The dish is done and boy was it delicious. It tasted as authentic as it gets and the blend of flavors were savory and so amazing. Simple delicious and a dish worth trying to make yourself 😊👍
👇 Here's the TikTok video I made for this recipes:
https://vt.tiktok.com/ZSLabEEtW/
#food #foodie
One of my favorite dishes on the new menu at the cafe is the Cumin Lamb Pasta. It's a mainland Chinese inspired dish but the noodles are using parpadalle pasta instead of Chinese pulled noodles.
The prep for this dish takes quite a bit of effort and time to make. First the lamb shoulders need to be roasted in an oven till fall apart tender. I'll write a detailed post on that soon.
Next the chili oil is made with 2 parts to it. The first part is the chili oil base which uses sunflower oil, garlic cloves, ginger, onions, spring onions, star anise, cinnamon, and cumin seeds.
Next, part 2 is a dry base mixture of chili flakes, Korean chili flakes, cumin powder, and white sesame seeds. The oil is cooked until its boiling hot then poured onto the dry mix. This is an amazing chili oil that's easy to make and super worth it.
Another sauce mixture is needed which we call it black sauce. It's a combination of black vinegar, soy sauce, oyster sauce, some MSG, and water.
Now for the stir frying. In a pan, garlic oil goes in together with red peppers, onions, and minced garlic. On high heat, add in the black sauce, 1 teaspoon of cumin seeds, the chili oil, and some water. Cook the mixture for 1 minute then add in the pulled lamb shoulder meat into the mix. Next parpadalle pasta that's been precooked is added and cooked in the pan for another 2 minutes.
Serve it up with some spring onions and coriander to garnish and the dish is done. It's tangy, spicy, earthy and full of umami bursting flavor. Absolutely amazing dish that you have to try!
#food #foodie
Another new dish on the menu after our month long R&D is a stew. It's the only one on the menu and one of the items that was mainly contributed by me. Really proud of this dish and to have it in my cooking arsenal especially since stews are one of my favorite comfort foods.
It's a white bean stew which is pretty easy to make. It starts off with dicing up a medley of carrots, onions, and celery. I use 250g for each of them and the ratio for the white beans are 1.5kg.
I sauté the mirepoix with olive oil and butter and season them with salt and pepper. After about 6-7 minutes, I add in 1 tablespoon of sweet paprika and cumin powder each and let it cool for another 1-2 minutes. I then add in roughly 10 sprigs of thyme and the white beans.
I use cannellini white beans for this but any kind of white beans would do. Next chicken stock goes in and then the stew is simmered for 10 minutes.
The stew is then served with a chipolata sausage on the top that's been grilled on the flat top and garnished with coriander and beetroot microgreens for color and a mild freshness of flavor to the dish.
It's served with a side of butter toasted shokupan bread which is amazing dipped and enjoyed with the hearty stew. Absolutely amazing on a cold and rainy day. YumS! ~~
#food #foodie
One of our new items on the menu that we've been doing R&D the past 2 months is a "Croque Madame'. It's a French dish that is basically an open-face sandwich topped with ham, Dijon mustard, bechamel sauce, Gouda cheese and a sunny side-up fried egg.
We are doing a not so traditional one that we replace the Gouda with colby-jack cheese which has a mild and smooth to lightly sweet to sharp and tangy taste. A more complex range of flavor compared to Gouda which is mild.
We also don't serve pork at the cafe so we use beef pastrami instead for the meat of choice. Asides from the meat and cheese, everything is of a traditional Croque Madame and everything paired together is a wonderful medley of flavors and textures that's perfect for breakfast.
It's not a popular dish yet at the cafe but there have been a few customers that we've noticed is their go-to breakfast dish now.
A simple dish to make but has quite a bit of components to it to make it perfect.
One of the failed R&Ds turned out to looked really nice which I melted and toasted some cheddar and Gouda till it was golden brown and broke it up into shards. Topped it on the open-face sandwich which had the bechamel sauce and it looked so good.
What do you think? Failed one or successful one would be your pick for breakfast?
#food #foodie
It was my colleagues turn to cook the staff meal which he cooked some beef sausages he bought the other day.
It was a Moroccan spiced beef sausage which was stuffed in a natural casing. Not sure what casing it was but it was natural. He then seared it on the flat top on both sides for about 5-6 minutes on each side and the sausages were done.
The sausages were beefy and had some nice spices. I could taste primarily cumin and fennel powder which accompanied the beef flavor nicely. It was earthy although it could've done with some spicy kick to it with maybe some chili powder.
He also bought some ladies fingers that were stir fried from a shop above our cafe. I topped my lunch bowl of rice with the sausages, the stir fried ladies fingers, and a fried egg that I mad myself laced with teriyaki sauce and freshly ground black pepper.
Simple meal that was delicious and satisfying.
#food #foodie
A friend of mine has been raving about this shawarma place he recently tried. It was first recommended by my brother and this is the first time my friend brought me there to try it out.
They have an option of beef or chicken for the protein. I took their beef this time for my first try and it didn't disappoint.
The filling of the beef in the wrap was generous and the sauce that accompanied it was creamy and delicious. It was slightly spicy and had raw onions in it which I didn't quite fancy but was still good. The flavor of the meat was good and was tender.
They do serve other food besides the shawarma like rice dishes and some other middle eastern cuisine side dishes. I'll definitely wanna try out their other food after a really good impression of their beef shawarma. The price isn't too steep as well at Rm12 for a portion.
Oh not to mention it was a takeaway which I bought in the afternoon and only ate it in the evening for my dinner. It was still tasty and the wrap wasn't soggy.
So overall, recommended!
#food #foodie
Recently been going to this restaurant called 'Restoran Kari Kepala Ikan Taman Melawati'. It's a place that serves local 'mamak' food as well as Malay ala-Thai dishes and also a stall that serves really nice satay.
I've tried the satay there before and it's a go-to spot now whenever I'm craving satay so this time I tried something else on the menu. I ordered a plate of 'Nasi Goreng USA', which is fried rice served with a side of beef stir fry in some spicy sweet sauce and topped with a fried egg.
The rice was cooked perfectly. Wasn't soggy and also wasn't dry. The sauce was also well balanced with sweet, spicy, and savory and the portion was quite generous with beef, onions, and cauliflowers.
The egg was a small egg which seems like a grade D sized egg. Although small it was cooked well too with the egg perfectly fried having crispy edges and the yolk still runny when you cut into it.
Really good meal however the price was on the higher side at RM16. I guess the prices of all eateries are heading to the be in the RM20 zone sooner or later.
Overall, yummy and will definitely recommend people to try the food.
#food #foodie
Another day another ramen dish. This time I made a super simple but extremely satisfying and flavorful broth using just 3 ingredients. It's a dish that I learned from my Mum and it's so delicious not to mention easy to make.
The ingredients for the broth is garlic, chicken stock, and sichuan preserved vegetables which is slightly spicy and salty. Just julienne it and throw all the ingredients into a boiling pot of water and let everything boil for 15-20 minutes and the broth is done! Additionally you can add some white pepper which is optional.
Since the broth was easy to make, I spent more time making a delicious roasted chicken to accompany the ramen. I used coriander leaves and blended it with oil, cumin powder, salt and pepper. Next I marinated some chicken breast with the marinade and left it to sit in room temperature for 15-20 minutes. You can prep this in advance and leave it to marinade in the fridge overnight.
Next I roasted the chicken in a 180 degree Celsius oven for 7 minutes.
I then plated the noodles and the ramen in a bowl and topped it with the chicken and also some blanched baby bok choy and a 63 degree Celsius sous vide egg.
Add those julienned strips of sichuan preserved vegetable and you have an eye-pleasing and flavorful ramen to match it. Absolutely amazing! ~~
#food #foodie
We had some leftover rice from the previous day that was kept in the fridge. It wasn't such a huge amount to make lunch so I used it for a light breakfast instead.
I made some egg fried rice with Portobello mushroom stems that we have from our Portobello mushrooms we sell at the cafe.
I used the marinade of the mushrooms which is oil, garlic, and Korean chili flakes that's used to roast the mushrooms. I started the fried rice of with sautéing the garlic oil with the mushrooms stems then added the cold fried rice to the pan. Cold rice or leftover rice from the fridge is perfect for fried rice as it doesn't have as much moisture as freshly cooked rice. It'll fry better that way.
I added some MSG and salt to it then moved it to one side of the pan and added in some scrambled eggs. After the eggs were cooked I mixed everything together in the pan and sprinkled some freshly sliced green chilies for an added heat and freshness.
A simple and delicious dish using leftovers that you can do too.
I only have 1 picture for this dish but I made a video that you can watch on my TikTok here:
https://vt.tiktok.com/ZSLAtwuMn/
Appreciate the follow, likes, and shares ❤️🙌
#food #foodie
We've been in an R&D phase at the cafe of concocting a new menu to cater to a different customer base. We've been experimenting on pastas and wanted try out one using yogurt but the head chef didn't wanna put it on the menu so we had lots of yogurt leftover.
One of my colleagues decided to use it for our staff meal and made a roasted chargrillrd chicken using the yogurt as one of the ingredients.
He marinated the chicken thighs and wings with yogurt, lemon juice, Korean chili flakes, salt, and pepper. He then chucked it in the oven roasted it until the chicken developed burnt ends. It was a heavy char which he wanted that made the dish have a smokey aroma and flavor which was amazing.
He then took out the tray of chicken and reduced the sauce on the hob. The sauce then thicken into a gravy and it was amazing basted on top of the chicken. The dish was tangy, slightly spicy from the chili flakes, and naturally sweet from the chicken juices.
An amazing dish that we had with rice and some stir fried mushroom and peppers. The chicken was super delicious and flavorful, juicy and tender on the inside and crispy and just the right amount of char on the outside. A dish that we'll definitely want to cook again.
#food #foodie
After work the other day, I went for dinner with some friends at a Malay Tom Yum and stir fry restaurant called 'Sri Niara'. Its a place that I've been going to since I was in high school and it's been awhile since I last visited.
What is a Malay Tom Yum restaurant? It's basically Thai food that's been localised and now it's synonymous as part of Malay cuisine.
I ordered for myself 'Nasi Goreng Pattaya' which is fried rice wrapped in an egg omelet and sauced up with some sweet chili sauce on top.
The fried rice has chicken pieces in it and basically that's it. Different places add a variation of vegetables but this place does just a simple egg fried rice.
Don't be fooled by its plain look. This Nasi Goreng is flavorful and aromatic. The egg is fried perfectly where its light and fluffy.
A super delicious meal shared over with friends and a good time chatting about vision and goals that we want to achieve collectively.
#food #foodie
It's beef day again! One of our colleagues doesn't eat beef so whenever she's not around and on her off-day, we normally cook beef.
This time it was my turn to cook and I prepped the beef the day before to marinade. I made a Taiwanese red braised beef stew which I used some Korean ingredients to make it. I used gochujang, and bean paste together with soy sauce, dark soy sauce, and sugar, to marinade the meat.
The next day, I prepped the vegetables which I used carrots and radish as my root vegetables of choice.
I simply Sautéed the marinated beef slices in oil and once they were browned, I added in water and left the pot to braise under low heat for 2 hours.
On the final 30 minutes, I add in the carrots and radish that I roughly sliced into half an inch slices or so. Season to taste with salt and pepper and the dish is ready to be served.
Served this with some simple steamed white rice and it's a meal 👍
#food #foodie
One of the days last month I cooked some dried curry with fish for the staff meal. I used pangasius fish fillets which is a type of catfish that's locally farmed and also imported from Vietnam.
Apparently there is a lot of bad rep for this fish and it's unhygienic way of farming it but I've done some research and it seems to have propaganda ties to it to suppress demand for this fish. One of the reasons coz it's super cheap and easy to farm, many people of the lower income bracket can afford it.
Its a neutral tasting fish and will take on the flavor of with basically anything it's marinated with.
For my curry, I used premix curry paste, along with onions to make the curry. I then added in the fish and some imitation prawns that my colleague bought.
It turned out fairly good but not one of my better curries. Still food to eat nonetheless and having meals covered by your company definitely helps a lot with the monthly expenditures.
Always grateful.
#food #foodie
Saturday after work, I went for dinner with a friend before going to church for music practice. We headed to one of my favorite places for a dish I was craving called - 'Ayam Bawang' which translates to Onion Chicken.
Its Chicken that's cooked with lots of different spices and loads of onions that have been cooked down, caramelised, super tender, soft, and sweet. I got this with rice and an assortment of mixed curries and dived right into it. Man it really hits the craving spot real good.
My friend ordered the same chicken dish but ate together with a garlic naan. He likes naan and since our favorite place for it closed during covid, this is another place that I found where their naan is really good as well.
It was topped with garlic, butter, and some sliced chilies for heat and color. The bread was toasted perfectly in their tandoor oven and served with various Sauces like curry, mint chutney, and a yogurt raita.
Super delicious meal that cost us about RM10 (3 USD) each. YUMS! ~~
#food #foodie
My colleague who has an interest in and likes history recently cooked another meal that was created during the depression era. The last time he cooked something related was bangers and mash and this time he made meatloaf.
Its a fairly simple dish and it turned out really good visually and also tasted really yummy.
Mince beef is mixed with onions and carrots that's been diced and shredded thinly together with breadcrumbs, milk, and a couple of eggs to bind everything together. For the seasoning he used ketchup, salt, black pepper, and some liquid smoke since we have a bottle of it lying around in the cafe kitchen.
After everything is mixed well and incorporated together, the meat mixture is transfered into a bread loaf pan but in our case we used a metal tray since we didn't have a loaf pan.
Its then put into a 180 degree Celsius oven for 15-20 minutes. For the final 5 minutes more ketchup is brushed on the surface to give it an even deeper browning which imparts extra umami flavor as well as a beautiful crusty top to the meatloaf.
It turned out really nice and delicious not to mention a very filling meal as well considering we didn't have any other accompanying dishes besides the meatloaf.
A delicious and simple dish to make that we'll definitely make again in the future.
#food #foodie
On my off day last week, I went to my parents place for lunch with my kids. My Mum was cooking lunch and it was such a delicious meal. I always love my mum's cooking and that day she made some of my favorite dishes.
She cooked her signature pork trotter stew that has been passed down for generations. It's part of our heritage which I guess is why I'm naturally in love with it.
Its a fairly easy dish to make and you'll need pork trotter or shoulder, soy sauce, oyster sauce, dark soy sauce, garlic, mushrooms, and dried shrimp. For this round she omitted the dried shrimp which you can too.
Stew all these together for about 2 hours and the dish is done. The fat was so soft and flavorful and the lean meat was tender and so tasty. The mushrooms were so plump and juicy with the gravy. Such a delicious stew that I love.
Another dish she made was stir fried vegetables. I don't know what the name of this vegetable is but it has a purple hew to it and it's a little slimy - very delicious.
She also steamed up some smoked duck breast that she bought at a local butcher. It's already smoked and packed into a air tight packaging and all you need to do is heat it up in a microwave of a steamer and it's done. She sliced it really nice and plated it very beautifully for a nice presentation.
Super delicious lunch especially when it's cooked by Mum 🙌
#food #foodie
My colleague cooked some really delicious pasta the other day for our staff meal. We had leftover fettuccine from the cafe so he used it to cook our meal.
For the sauce, he made a roux and then added milk and cajun seasoning into the sauce and cooked it. He then seasoned it to taste with salt and pepper and added chili flakes and the sauce is done.
He added the fettuccine noodles into the sauce and mixed them together till they were all incorporated.
He topped the dish with a boneless chicken thigh that he marinated with cajun seasoning as well and then grilled it on the flat top. To finish it, he spread some Dijon mustard to baste the chicken with and the chicken was done.
It was such a delicious meal full of flavor. The noodles were so flavorful with the cajun sauce and the chicken was tender and juicy and packed full of those grilled charred flavor.
Such an amazing lunch that makes you crave for more. YUMS! ~~
#food #foodie
One of the R&D dishes that I came up with for the cafe was the cannellini white bean stew. One of my all time favorite types of dishes to cook is stew. I guess it's because I like to eat stews but also that I'm good at making them.
This one is mainly a vegetable stew although I do use chicken stock which can be swapped out for vegetable stock.
Its a fairly simple stew that starts of with a base of mirepoix sautéed in butter and olive oil. The olive oil so that the butter doesn't burn as well as give it flavor. Season the vegetables with salt and pepper and Sauté for about 7-8 minutes.
I diced the vegetables fairly small so that it looks more sophisticated and dainty at the final product.
Next goes in the herbs and spices which I used cumin powder, paprika, and thyme. Once they release it's aroma, add in the cannellini white beans and chicken stock to cover it and then simmer for 15 minutes.
Season to taste with salt and pepper and the dish is done. It's such a hearty dish that is creamy, velvety and full of flavor. I really love the end result of this that it'll definitely be in my arsenal of dishes to cook to impress.
#food #foodie
2 Saturdays ago, I cooked lunch for the staff meal and made some spicy noodles. We had minced beef from our burger R&D that has been going on so I used the patties and repurpose them into making a sauce from the mince.
I started with sautéing some garlic and onions then added in the mince beef together with chili oil that we make at the cafe. Stir fry everything for a couple of minutes until the beef browns and then season it to taste with salt and pepper.
For the garnish I used spring onions for some freshness and then the noodles go in. I used fettuccine for this but you could use any of your favorite pastas and it'll work just fine.
Stir fry everything on high heat for a couple of minutes and the dish is done.
Serving it in a bowl I topped it up with a drizzle more of chili oil and the dish is ready to eat.
It was spicy, savory, and packed full of umami flavor and a wonderful chili and garlic aroma coming from the oil. Super lush dish that is a flavor explosion every slurp of the noodles. Absolutely amazing! ~~
#food #foodie
Sometimes for our staff meal, when we are tired or lazy to cook, we'll go for takeaway instead. We normally go to our usual spot for takeaways which has lots of varieties of dishes to pick and choose from and the price is really reasonable.
This time we took a vegetable which is 'kangkung' or also known as water spinach, a spicy tofu dish, and 2 different chicken dishes. One was a rendang chicken dish and another was lemon and chicken.
We also got a dish called 'lobak' from another stall which is pork wrapped in bean curd skin and deep fried.
Altogether it only cost us RM43 (<10 USD) for a meal with these kind of portions for 5 people. A very generous amount of food and extremely reasonably priced.
All the dishes were very good except the tofu which tasted good but it was really spicy and above my level of tolerance. Other than that every other dish tasted fantastic.
Simple dishes and meal and best of all minimal washing up since we didn't cook 😄
#food #foodie
One of the meals I love making is noodle dishes especially a noodle soup with some sort of broth.
The other day for the staff meal at the cafe, I made some pork soup ramen. I used a premix herbal bone broth mix that is really nice from 'Hai di lao'. This particular flavor is so far the best on their line of instant soup mix on the shelves.
I added in pork shoulder to fortify the soup with stronger and bolder flavors of its bone broth flavor. Cook this broth around an hour to an hour and a half so that the pork shoulder is tender but if you're using chicken, it'll take like 10 minutes. Super convenient and easy broth to make.
For the noodles I used some ramen that I bought at the store it was Springy and had a wonderful mouth feel to it. I topped the bowl with some blanched bok choy, spring onions, and some seafood tofu that I cook for about 5 minutes with the broth.
I also topped the bowl with some chili oil to give it a little spicy kick and aromatic spicy notes. The dish was so flavorful and aromatic. The pork was tender and paired perfectly with the delicious hearty broth and springy noodles. Amaaaazing! ~~
#food #foodie
Went to this new Thai place that opened at a local Mall nearby where I live. It used to be another shop that I really liked their food but they closed down and was replaced by this new Thai place.
So it's my first time trying it out and ordered 2 different dishes for myself and my wife.
We ordered their Thai green curry with chicken and a coconut salad with minced chicken.
The green curry was quite delicious and not too overwhelmingly spicy. It had some. Brinjal, long beans, and fairly generous portion of chicken slices. I do however prefer the previous restaurant's green curry though.
The coconut salad with minced chicken was decent but a little too spicy for my liking and the vegetables were more on a raw side. It had some acidity so I'm assuming the vegetables were suppose to be more wilted. Maybe it's suppose to be that way but personally I'm didn't enjoy it very much.
As a first visit the food is good enough for me to want to try their other food for a next visit. Worthwhile a try and perhaps there's some really good stuff on the menu I haven't tried.
#food #foodie
Had a friend from high school get married the other day. Attended his weeding with some other friends and got to see lots of high school friends that I haven't seen in a long time. Managed to catch up and chat with a few of them which was really great.
It was a beautiful wedding with lots of laughter and celebration. The door gift was a really nice piece of artistic touch. It was a medieval looking key with a nice note on it and a box of chocolates.
The food was also amazing especially the starter which had prawns, fish, and a sausage like scotch egg but the yolk was a salted egg yolk which was super savory and packed full of umami flavors.
Another dish that was really good were the iberico barbecue pork ribs. Not a common dish at weddings but this guy made it happen and everybody seemed to be happy getting their hands dirty even all dressed up for a wedding. It did come with a pair of plastic glove each for everyone so that was really thoughtful and practical.
There was also fried rice which was cooked perfectly. I always admire people who cook fried rice especially in massive batches as I know how difficult it is to pull off a seemingly simple dish.
Had a really great time being a part of the wedding and to many more years of good happenings for the couple 🙌
#food #foodie
Recently one of my colleagues who loves history especially the war and conquest side of things, cooked some bangers and mash. The correlation is that this is a dish that was created during the war period of the English empire. People were poor and resources was scarce but people still wanted their meat and potatoes hence, sausages with fillers and mash potatoes.
This is the second time he's making it in two weeks but made some changes this round.
He used beef sausages and chicken hot dogs this time. The beef sausages were more pricey and it had natural casings which were great. The chicken sausages tasted pretty good too and the mash was instant mash. This guy loves his processed food and the experience of eating as if it was war time.
The gravy was also a premix as you can imagine. He also made a broccoli and mayo that we topped it on the plate with the bangers and mash.
For mine, I added some harbanero hot sauce and it paired amazing with the entire dish. I also cut up the sausages and played them a little more artsy which made the plating really nice.
A simple and delicious meal that many used to eat during hard times. Food often brings us history and we get to experience in some sort of way a certain aspect of life of it.
#food #foodie
At our cafe, we have a budget of RM60 (<USD 15) for our staff meals. This is to feed around 4-6 people per day and we normally are within the budget with about RM10-15 to spare. In USD it looks like it's very limited for the number of pax eating but here in Malaysia, you definitely can get pretty decent food at that amount especially if you cook the meal yourself.
So for breakfast, we have a variety of things we normally have. Either food stock that's available in the store or we buy it with the budget we have for the day.
One of our go-tos is our national dish 'Nasi Lemak' a pack of this ranges from RM3-4 and it normally comes with half a hard-boiled egg. We often add another egg from own cafe that doesn't pass our quality of serving to customers.
Recently one of our breakfast we had some canned sardines in tomato sauce with rejected milk loaf slices. We serve sandwiches that uses milk loaf and everyday when slicing the bread up, we have the crusted ends that we won't serve so we repurpose them and have it for our meals instead. Most often than not, for our breakfast.
Today I had some overeasy fried eggs. The delivery of eggs from the farm just came in and the eggs are super fresh. Extremely creamy and the whites firm. Really amazing eggs when they are so fresh.
Simple breakfasts but so important to get us ready and on our game for a busy day ahead.
#food #foodie
Sometimes at work, for our staff meal, we cook instant noodles for our lunch and add some ingredients to make it look like a fancy ramen. We love noodles and every week we tend to have at least a day where we have some sort of noodle dish.
Either we make our own bowl of broth to pair with noodles or we use instant ramen and give it our own toppings of choice which is often whatever ingredients we have at the store.
This time we had some instant ramen with a spicy broth by the Nissin brand. The texture of the noodles were Springy and had a nice mouthfeel to it. The broth was bright orangey red but although it looked really spicy, it was fairly mild and enjoyable.
We topped the bowl of noodles with beef pastrami, blanched bok Choy, fried fishballs, a hard-boiled egg, and some freshly sliced spring onions to give the whole dish some freshness and lovely contrast of color.
A simple and delicious bowl of hot noodle soup which is especially yummy on a cold and rainy day.
#food #foodie #myriadfoodies
@HelyanweOnNoiseApp
