Arisu Korean Restaurant

Watching K-Dramas can really gear start cravings for Korean food – which is not surprising since somehow the main casts always seem to be stuffing their face silly whether they are sad, mad/angry, happy or in love. Perhaps we share some commonality?? But one thing betahan (aka cannot stand), just wonder about their secret of keeping their figures – do you think it’s the kim chi or the shoju???

Since we wanted a change, we decided to try a new place.

Riana Green Plaza, Tropicana @ 7803 6737
Kota Damansara @ 6140 5507

Some of the side dishes served. Since they change it often, its hard to stick to one Korean restaurant solely on their side dishes.

Both the marinated BBQ beef and pork were nice.

Really liked the personal attention since there were not too many customers that night – compared to Daorae @ Kota Damansara which can get pretty busy at times, making waiter hailing quite an inconvenience. Once, we even had to wait for the rice to cook as they were out of it, only to be served with 95% cooked rice which was dissapointing as DH normally enjoy the rice served!!

I think generally all Korean BBQs are pretty much the same – depends what thrills you: the number of side dishes, the ambiance, the cost, etc.

Here’s our pick:
For ambiance, we would recommend Daorae.
For cosiness, we think Arisu is pretty close.
For tastiest bul galbi, Korean House is DH personal favourite.
For tummy churning spicy kim chi noodle soup, try Haeun Khon at Amcorp.

Going bananas, sweet all the way

Other than eating it fresh, with a bowl of oats or banana split style, adding them to cake is great way to break the monotony, if not just to quickly finish it up before the food flies do!

Loved SL’s moist banana cake so I asked her for the recipe.

She’s such a trooper and reverted back almost immediately.


Ingredients

125g unsalted butter
1 tsp baking soda
1/4 tsp salt
200g plain flour
175g caster sugar (can consider just using brown sugar or a combination of both or lower the sugar to 165g if serving to adults)
1 tsp vanilla extract
1 egg, slightly beaten
1 cup mashed bananas (used about 150g without the skin)
120g sour cream (or can substitute with plain yogurt)
85g choc chips, the dark type of course

Method:

1. Preheat oven to 170 degrees.
2. Shift flour and baking soda together.
3. Cream butter and sugar until light and fluffy.
4. Add egg slowly into the butter mixture and continue to cream until fluffy.
5. Stir in sour cream followed by the bananas.
6. Fold in flour in batches and then add in choc chips at the end.
7. Spoon mixture into prepared muffin tins.
8. Bake for 25-30 min or until skewer inserted in the middle of the muffin comes out clean.
9. Leave in hot tin for at least 15 min before removing them and to further cool on wire rack.
   

Best eaten fresh from the oven – love the slightly crusty top and warm moist centre. Super yummy indeed. Couldn’t stop at one, so glad I baked them muffin size!!

Its great as it is but other variations worth considering are adding some cinnamon, walnuts or even a crumbled topping before baking.

Early days (part 1)

Friends have asked me how is the renovation going?

In a word – MESSY.

Still a way to go, so I’m constantly being reminded by my contractor. But I wonder what that really translates to in terms of timing as his reference of ‘not so fast/soon’ is actually quite fast by our standards. There have been a few incidents where he completed his tasks which in our mind we still had ‘some time to go’ to mull over.

Most of the time we are unsure whether to get excited with the progress or to slow down with our plans for the house.

There have also been a couple of boo-boos but nothing major, can be rectified either by additional money or some ingenuity/creativity or just accept the mistake and move on.

And so that is how the client-contractor civil relationship moves along forward!

We are as one might say – going with the flow or taking it in strides! Ha ha ha

The key is constant communications and daily physical inspections. But if you have a language barrier, that could be a problem!! Imagine a 'chicken and duck’ talking – that about describes my current situation, well almost. That is why when I communicate with our contractor, I always have pictures or paper at hand to show or try to draw out what is being related!! From a third party point of view, I suppose this can get quite commical at times.

DH commented that I seem to be changing my mind too often – what can I say except that if it can be done better, more functional and looks nicer, why not right? Maybe he just can’t keep up or too much reno talk is just draining rather than frustrating.

Besides there are situations where it may seem to make perfect sense on paper but it is not until you see it physically that you realize it will definitely not work out that well afterall!

I agree that it can get rather tiring mulling and checking on the renovations everyday but after you make decisions on a few big items, things will fall into place progressively; just need to solve minor issues as they arise. If possible, try to keep a few steps ahead so as not to slow down the work progress.

My half way marker is when they can start tilling the floors and bathrooms – then I’ll really start fussing over the kitchen cabinets, counter tops, cupboards, etc. For now, it seems a little premature to get worked up as the kitchen and cupboard people will still need to remeasure everything before they can finalize. So I still have room to ‘get creative’ and of course probably change my mind AGAIN!! :) *hm, better watch those variation cost as they could really sky-rocket!!*

pssst....those kitchen consultants must have patience like a SAINT! I'll probably go M-A-D with all the every other minute changes and questions!!! Ha ha ha

Its good that we do not have a set date to move in by. So there is not too much pressure on everyone to complete the works by a certain date. Its not that we are not excited with the move, guess its more that we are just taking our time.

As it is, I am still dragging my feet a little with the tiles….oh yeah, did I mention that we changed our minds on some tile selections recently? We almost have it all pat down, the final remaining area is just the laundry room – they tend to get the least attention don’t they?. Remember I mentioned that we are pretty bad at colour and tile coordination, well after some discussions with S (who just recently moved into their fab newly renovated house), I got some ideas on how to ‘mix and match’ the tiles. Nothing too complicated (just that DH will probably roll his eyes at the cost of cutting the tiles to the required size), still pretty simple but at least not just one boring colour – well conceptually on paper anyway ha ha ha!!

Here are some pictures of the progress thus far, as you can see for yourself, nothing too exciting as we have ‘still some way to go’.

Doesn't seem like we are making any progress right? Putting RC slab onto the ground so there will be minimal chances of the garage floor cracking in the longer term.

The kitchen.

Laundry area - still a little annoyed the contractor made this slightly bigger than my wet kitchen.


New water tank installed. Compare the size with the former one!


Master bedroom.

MP's room.

Backroom.

Last count at four

3lilangels mentioned something in her blog about school bags.

What can I say about Master Prince….its a similar recurring theme. It must be a record that he manage to trash 2 bags in his first month of school!! In total, that’s 4 bags and we are only half way through the school year. Btw, these bags are not cheap costing between $70-100 each.


After a mishap with his 3rd bag, we just gave up and told him he was not getting a new one - well that was until a fortnight ago since it was really in a dreadful state. *will he be teased thus getting scared emotionally for life?? - probably NOT* In fact, grandpa was all up into taping the flap with a stronger masking tape or stapling it. Thinking about it now, I should have just cut it out totally and maybe start a new trend - the 'worn holey look', do you think it will takeoff like those tattered hole jeans??

Perhaps the bags are of interior quality with the main gripe being the zippers getting spoiled first every time. Also noticed that perhaps there are just way too many school books to bring, splitting the seams and handle too easily. Wish the school would seriously consider providing lockers so that the kids do not grow stunted carrying their heavy school bags. But wait, kids thesedays don’t really carry but roll them right? Well then environmentally & socially minded bag makers should consider rubber tyres for rollers instead of those flimsy plastic ones – gee, for a moment that could work but probably be torn apart for not maximising profits!!! *boss sure ketuk wan*

So perhaps we shouldn’t be so tough on MP. Then again we really wish he would just learn to take more care and just be mindful about his own things!! Somehow he just doesn’t seem to value his things – probably he's part of the comfortable generation 'P' (=pampered) who gets things too easily?

Dates & Walnuts Red Wine Bread

This is my adaptation to the earlier Red Wine Walnut Bread recipe.

Since KB and family are back in town visiting family, decided to whip up a bread for them. Ha ha ha...hope they don't mind this rather odd and humble offering afterall his wife and SIL are good bakers in their own right.

The date adds a slight sweetness to the slightly dense bread, common texture using wholemeal flour.

Ingredients

6g yeast
300g bread flour
150g wholemeal flour
188g red wine + water to make total 300g
3 tbsp olive oil
1 tsp salt (scant)
200g walnut, lightly roasted and chopped
80g dates, chopped

Method:

1. Mix all ingredients except salt, fruits and nuts.
2. Knead for 5 min before adding salt.
3. Last 5 min of kneading time (total about 10-15min), add fruits and nuts.
4. Rest for 50 min covered.
5. Divide and roll into desired bread shape. Cover and rest for 1 hour or at least double in size.
   
   
6. Lightly dust the top of bread with flour and make criss-cross cuts in it with a knife.
7. Bake in pre-heated oven at 200 degrees for 30-35 min or until base of bread sounds hollow when you tap.
   

With this recipe, you can either make one big loaf or two smaller ones.

Our local sloppy joe

The 'Ramli' burger….synonymous with slop and grease.

Can’t remember how I stumbled into bangsar-babe’s blogsite but I made a mistake peeking at her Top 5 burgaaas and those pictures kept haunting me the whole week.

Here I am trying to keep to my daily healthy oats and the other part of me is drooling over a sloppy and greasy ramli burger with the works!!! *terrible ah shakes head* Truth be told that I do not hold any special affinity with ramli burgers (the Malaysian local burger) and so far (believe it or not) I’ve only tasted it once or twice so far. Have always shied away as I harbour suspicion over the hygiene with its preparation and meat storage conditions!! Can’t see the big deal about it except my curiosity at its local popularity. Also they are usually available only at night and usually too late by my dinner time standards.

Since curiosity got the better of me, I decided to hunt down some ‘popular’ stalls.

@ SS2 (highly recommended by burboy and burgal)

If you do not want to wait dial – azwan ramli burgaaa 016 284 889 for a quick ‘No Wait’ takeaway. Note that if you want sautéed onions as part of your special burger, do let him know. He is actually quite relax and accommodating about this even though this is not part of the standard menu. Further, if you prefer sunny side-up egg with your burger or the fried egg to wrap around your meat pattie, do voice your preference - he can do either, up to you.


Had originally planned to also visit the stall @ DU (recommended by burbabe) since the patties are so neatly prepared. Unfortunately the stall was not open for all 3 times I passed by. Maybe I was too early or just one of those unpredictability aspects of mamak stall owners?? Same goes for the other PJ ramli burgar stall posted by burboy.


Don’t understand the rationale for the insistence stabbing, squashing and basically macerate the poor piece of meat. Why can’t they just leave it alone and flip it?? What’s a few additional minutes as the meat will cook eventually?? Why the need to stab it, let alone ‘butterfly’ it (aka slice the already skinny piece of burger meat into 2)?

[Pssst….instead of butter-flying the burgers, Azwan tends to ‘massage’ them (chopping style) with his frying spatula.]

The grease explained – more than half a tub of lard (ok I exaggerate a little) is used to cook one burger meat which is butterflied which is jabbed and squished and more margarine (cos butter would be too expansive) is slapped on. The burger buns are also liberally buttered before they are pan fired for a deeper aromatic taste.

The sloppiness explained – almost a quarter bottle of sauce, combination of mayonnaise, tomato/sweet chilli sauce and BBQ sauce are liberally drizzled over the meat. How can it not be sloppy, by the amount of sauce being applied, there is only so much a measly burger bun can absorb thus the oozing of the sauce all over your mouth, chin and if you are not too careful, over your clothes too. Definitely two hands are required for this exercise otherwise risk the ingredients sliding out – drip, slop, slop. More mess, very sloppy - er, is this how you rate a good burger???

What about the all important TASTE? Let’s just say that if you add enough artificial seasoning and spices including sufficient large quantity of lard and what have you, HOW CAN IT NOT TASTE NICE? It’s a sure winner!!! Ok jokes aside, this burger is tasty and definitely SLOPPY. Er, please excuse me now while I go drink a jug full of Chinese tea to mentally grease-off. :)

homemade Cannelés

Didn’t know of their existence until MW told me about them on my visit to Singapore last year. I could tell this is her favourite pastry by the passionate way she described them to me. Curious, I had my first taste and to be honest I wasn’t quite sure. Since they are sold in ‘delicate’ bites, before I could make up my mind, I had already gobbled them up!! Ha ha ha And so had to get more and this time with a hot cup of black coffee, they won me over hands down!!

This has been on my list of bakes since Iast December. I was determined to make some – guess I finally found time to make it especially after being reminded by a recent post by bakingbites.

Traditional cannelés are made in copper moulds coated with beeswax to make unmoulding easier and also to give cannelés their distinctive crunchy crust baked in high temperature.

Lots of other bloggers have lamented about the pricey cost of cannelé copper moulds which I understand could cost more than a visit to the dentist and that’s only for a single mould!!! Lolz

Anyway, saw these cool tiny rose looking silicon moulds and knew exactly what to use them for. Of course I was a little sceptical whether any of the rose lines would be obvious but fortunately they turned out alright.

So how would you describe cannelés? Well, they are a little addictive (because they are so yummy) with a dark crunchy crust with a touch of caramel flavour and a delicate vanilla pudding-like centre.

I like it warm from the oven because I like the crusty exterior. Actually as I happily devour one, they kind-na remind me of Portuguese custard egg tarts but these tastes much better as the filling is so rich and creamy, intensely perfumed with vanilla and rum. But if you like yours less 'crusty', do savour them the next day. They don't keep that long so do try to finish them as soon as you can, not that you'll have this problem I'm sure! ;)

Recipe adapted from Tartlette

Ingredients

750g low fat milk
50g butter
3 eggs plus 3 egg yolks
175g caster sugar (next time I’ll try 170g – sweetness was just nice but always testing the sugar boundaries!! Ha ha)
1 vanilla bean, split
1/4 cup dark rum
155g cake flour, shifted

Note that batter needs to be made at least 1 day in advance for full flavour to be developed.

Method:

1. In a saucepan, bring milk, vanilla bean and butter to a low simmer. Mix well and set aside to lukewarm.
2. In meantime, whisk all the eggs, sugar and pinch of salt.
3. Combine the rum and mix it well.
4. Slowly beat in flour.
5. Add milk slowly and whisk until smooth.
6. Pass it through a sieve if necessary (batter will be watery).
7. Refrigerate batter overnight.
   
   
8. When ready to bake, preheat oven to 190 degrees.
9. Pour batter into greased moulds - I used normal muffin trays and also a smaller sized ones.
   
10. Bake for 35-45 minutes depending on how large your moulds are and longer if you prefer your cannelés darker.
    

Bench notes – Batter can last up to a week in the fridge so it’s a great dessert to ‘magically’ whip up for guest or anytime you feel like indulging in some delectable vanilla flavoured baked version of ‘crème caramel/brulee’ type of dessert.

Pssst….even though the smaller moulds yields cute dainty bites, I really prefer the bigger muffin size, there are just some things that just taste so much better if you are able to cram it full into the mouth!!! *gee I do sound greedy, don't I??* Besides one usually tends to overindulge with miniatures anyway!!

All desserts

Since its Friday, I'm gonna end the week with this post - a revisit to Buonasera.

This time, armed with more eager mouths, we decided to stop over for desserts and drinks after a heavy dinner at Hokano.

We decided to give Chef Enzo's desserts a run for his money by ordering all his desserts listed on the menu! Hm...wonder if anyone tested him like this before....ha ha ha

I'll list it down based on what was most popular. Hm, thinking about it now, should have gotten them to serve one dessert at a time so that we can fully appreciate each dessert rather than bombarding our senses all at once and scattering our attention!! Ha ha ha....but it was definitely fun!!

Sticky date pudding with butter scotch sauce and vanilla ice-cream.
A sure winner with all.

Chocolate pot with vanilla ice cream.
This was really good too. Do not be deceived by its plainness, that little cup of chocolate is bursting full of chocolate goodness. If you are a chocolate lover, order this!!


Tiramisu.
This was good too and you can really tate the coffee liquer with each mouthful.

Special 5 layer ice-cream cake
Still nice but overshadowed by the others. If you prefer something on the lighter side, this would be something you can consider.

Mixed berry zabaglione (Italian egg custard or egg nogg with a scoop of raspberry sorbet)
This was new to us. Since it has alcohol in it, probably not suitable for children. It was different -refreshing especially with the raspberry sorbet.

All in all, a good way to end a satisfying dinner filled with lots of catch-ups, laughter, sugar and caffine!! Lolz. *hey, how did we leave out the booze - oh yeah, there were some in the dessert!!* ;)

Bentos #242 & 243

Bento #243

Breakfast bento – Jam sandwich with some cereal, strawberry biscuits (the last few pieces given by Jacss) and some grapes.

Bento #242

Breakfast bento – Ham and cheese rolled sandwich with some cereal and sliced oranges.

Off topic…

What antics does your child get up to when s/he does not want to eat something that they have been served?

1. Leave it untouched.
2. Whine and fuss big time about why they have to eat it.
3. Make up excuses – like I am having a stomach ache or I am too full or I need to go poo-poo or why they should not be eating it because their stomach is allergic to it or it is too 'foul' for them to consume let alone look at it??
4. Silently dump it into the rubbish bin when you are not looking?
5. Silently dump it into the loo (but forget to flush or doesn't get flushed properly)!!
6. Silently dump it into the vase next to the dining table and leaving it there for weeks, leaving the adults guessing the whereabouts of the foul smell or wondering why is there is always a trail of ants leading to the vase?
7. The penultimate...actually getting caught in the act doing any of the above 3 to 6?????

Actually I wish they would just leave at no. 1. At least this way you will not encounter unnecessary surprises, cleaning or emotional distress. Also the food will not be wasted, after all there are many who still go hungry. Children these days are just too pampered and wasteful!!

Furry visit

I’ve seen a few animals around our city area – more common are of course dogs, cats and plenty of look-alike remmies, some occasional bats, squirrels and monkeys but this….had me guessing for a while.

First thought was 'cat' but looks a little different with rounded ears and bushier tail.

Sorry for blur small photo - blame the camera as it couldn't focus (sigh). One taken with flash and the other without as MP was shouting to turn off the flash otherwise I will scare it away - so excited somebody!!

Could be a possum - common night visitors in some house backyards in Australia ….but here in Malaysia???

Sort of a racoon? But again probably not likely.

From the ferret family, possibly?

Finally it hit me….musang in Malay!!! Common types are Musang Pandan (Palm Civet Cat) or Musang tenggalung (Malay Civet)!! Ha ha ha…was thinking at that time of mau sang wong (raja kunyit….a species of durian).

Mystery of the masked animal - SOLVED!!

source http://www.rimbundahan.org/

When I showed DH the picture of the musang earlier this morning he claims its the same type of animal that came into our room one night and was climbing on top of our curtain rails. As I was half asleep, can’t confirm whether he was dreaming or what shadow he saw especially since he wasn’t wearing his specs at that time!!

Hm, am wondering whether this is the animal that has been making the noise on our roof and causing mischief? At first we thought it could be rats as it was too loud for cats. Come to think of it, is it this animal that caused some commotion a couple of months back when our neighbours called the police in the wee hours of the morning?

Gonna leave the animal alone unless someone has any suggestion other than lodging a complaint to the Dept of Wildlife and Animals.

Tis the season

…..to enjoy the creamy tasty King of Fruits aka D-U-R-I-A-N!



Compared to overseas like UK, Oz or NZ, yeah its a fact that we have haze and sticky humid weather but nothing beats the pure enjoyment (including the ease and availability) feasting on yummy fresh local durian. All available from early afternoon to supper right up to the wee hours of the morning – that is if you have a durian craving even at 2am++!!! The durian stalls basically stay open as long as the durian supply are not sold out.

Slightly amazed by the number of people out for some durian indulgence – with many others packing back for some home comfort enjoyment.

Tables of durian lovers out for a chat and bite.


I’m not really a supper person so those few heavy seeds kept my body awake late to the early morning!! Must pace myself more next time and not go over-crazy feeling-deprived stuff-your-face pure gluttony – I suppose this is the mischievous lure of seasonal fruits!! You wait impatiently and then overdose before cooling off waiting eagerly for the next harvest.

Personally, I enjoy eating my durians with a spoon, a habit I picked up from my parents. Not tagging the blame on them but this way I don't have after durian smell lingering on my fingers! Some find it a 'turn-on' but not me. Lolz!! I know one can use the durian shell to wash off the smell but somehow can't seem to consistently get the hang of it.

And yes if you are wondering, I brought my own spoon :) ha ha ha

Available - every other corner, road side, make shift stalls, truck or car boot!

Bento #241

In the box – Bread with loong yoke (aka pork jerky) with some cereal, grapes and slices of papaya.

As Master Prince was running a little late this morning (one of those slow & sleepy mode which only seem to manifest during school days), I swapped it into a combo – breakfast and a bento snack box. No waste :)

Ps. the remaining bread leftover cut outs are very tasty pan fried/toasted with a little butter.

Buonasera @ PJ

This about sums up our satisfying dinner.

Tried this place earlier this year when I attended a friend’s birthday dinner. Was impressed then and finally persuaded DH to try this place for himself (and he only agreed because our regular place is currently being renovated).

It was easy to please Master Price as all he wanted was pizza (available on Friday, Saturday and Sunday). Had a tough time deciding as all the pizzas come with tomato and fresh basil – was afraid MP would not like this combination. Wished they had plain cheese and pepperoni or something like that…but then that would not be ‘authentic Italian’ pizza with real pork bacon.

Pizza with pork bacon. Was really good with a light crispy base. Except for one slice, MP managed to finish the regular sized pizza all by himself!

DH also made his choice rather easily choosing Italian pork sausages which comes with roasted capsicum, fried onion, mash potatoes, mushroom sauce and salad.

Italian pork sausage

Trying to be ‘healthy’, we also ordered a salad to share. Next time I’ll definitely pick a tastier one with cheese and bacon!

The highlight of our dinner….5 layer ice cream cake dessert. I think this comes complimentary if you order over a certain amount or at the discretion of the head chef - depending how well you 'click' ha ha ha.

Had this the last time it was good then and still is spoon-licking good - refreshing with the right amount of creaminess without being over-indulgent or too jelak. There was about 1 minute of silence as we dig in and 'fight' we did – not to be out done by the other spooners (ha ha ha), it was yummy to the last spoonful. I think it’s a great dessert to share – having one to yourself would be alright but could be a little regretable since there are other choices available to satisfy your sweet tooth – tiramisu, chocolate pot, sticky date pudding, mixed berry zabaglione. Hard to decide ya...so don’t come alone!

Note that the Chef Enzo also offers Italian cooking classes. For more details do drop by the restaurant.

Address:
42, Jalan SS 2/66
Petaling Jaya
Tel - 7877.8586

(Closed Mondays)

Facing facts and reality (grudgingly)

Decided to take up my dad’s challenge to have oats for breakfast everyday for a month. There goes my usual mouth watering breakfast fare of nasi lemak, chee cheong fun, fried noodles, roti-cannai, dim sum, etc.

Though I have always known the benefits of calcium (especially more for women) and also oats, I’ve been sort of in denial-mode, unwittingly associated them as ‘old/sick people food’ thus avoiding them as in my mind – hey, I’m still young and just really don’t need them…well not just yet anyway!!! Ha ha ha….

As you know time usually makes a mockery of us all, moving all too quickly than we realize.

Now, to be healthy and stay physically young in the body (and not just in the mind), time to UP my intake of calcium and fibre!!!

Day 1 saga…..my first cook out with oats ended in quite a disaster.

First of all my colleague has a blue bag of oats, bother – cos that means I have too ‘cook’ it compared to the red bag which is instant. For first timers it can be a little confusing as both red and blue bag shouts seem to shout ‘instant’ but in fact the blue one requires a little cooking over the stove or microwave. Hm…actually both bags requires cooking, now I’m totally confused. Anyway, poured about 4 tbsp of oats into some hot water and based on the instructions on the bag, I can microwave it for 2.5 min which I did. But since I hardly use this MW, as you guessed (intentionally or unintentionally) ¾ of my breakfast exploded into the MW – bother, more cleaning up!!!

Much to my surprised, I enjoyed what’s left of the oats – probably worked up an appetite cleaning up the mess earlier!

Ps. I find this vanilla flavoured low fat Anlene Concentrate milk rather sweet so it pairs just nicely with the bland oats.

Add sufficient milk to your oats and mix to the consistency you like. I prefer it water down and not thick like porridge.

Other ways to jazz up oats – condense milk, fresh milk, sprinkling of sugar, egg white, honey, maple syrup, marmite, etc. You can also try the 'Super' health mix comprising oats, wheat germ, lecithin and grounded flax seed. *sounds very healthy huh, er...I'll slowly work there*

Hm….its long pass breakfast but I’m debating now whether I should have just a little more. Surprising huh, especially since I was dreading a little that this challenge would be a difficult one! Should be a walk in the park, erm….anyone care to jump in the band wagon for a month full of tasty wholesome goodness in a spoon, cup, mug or bowl? Your choice.

Food search

If you are a 'true blue' Malaysian, I’m sure you’d agree that we live, breath and think about food at least 4 times a day or sometimes just all day long. Best places to eat a particular dish is also a very common topic of conversation - like talking about the weather in some countries!! Ha ha ha..

Other than going to 101 mall and visiting a friend’s house, I’m not familiar with Puchong area.

Later this evening, I'll be making a trip to Puchong – no not Daiso this time but to look at some lights at Top 10 Lightning (located next to Tesco). Its been said that their prices are pretty reasonable and I agree as I made a quick stopover earlier in the week.

But all I can think right now is…..What can we eat in Puchong??? I’m such a glut aren’t I?? Ha ha ha….

Do you pair and plan where you shop and eat? Guess its more the convenience than anything else - don't want to travel too far to satisfy the tummy grumbles.

Since I’m online I did a search (after all there are many expert foodies nowadays) and was hoping to find something tasty to satisfy my tummy.

Hm, maybe I didn’t type the right key words but all I found were:
Bumbubali
Puchong Yong Tau Foo
(erm, btw coincidence that its by the same blogger)

So can anyone recommend anything good to eat in Puchong?

Updated:
Ended up in Sushi King @ Tesco because MP was too hungry and couldn't wait and we didn't want to travel too far as we wanted to head back to Top10 after dinner.

I'm sure there are good food places in Puchong....just need to know exactly where!!! Now, just have to nurse the neck a little - didn't realize looking at lights can put quite a strain on the neck.

FFT revisited

Related to my earlier blurb on this cafe.

This time, DH came along and so we were able to sample more things. Don’t worry Kel don’t mind going again and try other things with you!!

Guess the main attraction for me and MP is the bubble tea drinks!! WIFI also another attraction we share – MP get to play his computer games and I am able to surf and catch up with other bloggers.

Here's what we had.

Oyster mee sua comes with bits of mushroom and carrot.

Personally would prefer it a lot more if the oysters were not deep fried - I suppose the main reason is to make up for the bulk? But absorbing the soup, its hard not to go soft and then evolve to one big gooey gunk!

Prefer the Taiwan Shinlin where they add fresh oyster to the noodles, also like their chili.

Also tried their fried chicken which is ok, slightly tender with a delicate batter compared to Taiwan Shinlin and Bob’s Chicken but of course, the serving not as big. If I have to pick, I prefer Bob's chicken.

FFT's fried chicken.

Shinlin's XXL fried chicken is much bigger but don't be fooled by the size 1/3 of it is bone and the crumbs then to separate too easily from the skin (especially if it is hot and then placed in a bag). I've tried this twice and both times I've regretted purchasing it as the meat tends to be too dry due to the over-frying. I prefer their Seafood Tempura the best!

Ordered this set as I noticed its pretty popular with other tables. Personally I think this is the best cafe dish (so far) - you can order the minced meat noodle set or the Taiwan braised meat with rice set instead. Both comes with soup, braised tau foo, braised egg and some side vegetables. Really enjoyed everything!! Was amaze how much MP really liked the braised taufo!

Of course don't forget to also order the Fried Salty Chicken, much yummier than the 'plain' Fried Chicken.

Ha ha ha...must be the added msg that makes this dish so tasty!! Ps. the curry leaves are good too. ;)

Their Taiwanese sausage was pretty tasty too. MP liked it alot.