We decided to have breakfast near my work place on a week day. We always walk past this restaurant which opens early for breakfast, 8:00AM to 8:00PM.
It’s a Japanese style restaurant with simple bites, hence it’s name.
The menu is simple and price is reasonable.
Customer orders and pays at the counter.
Food will be delivered to the customer. There is 2 small tables in front of the counter and a long bench seating facing the wall, so seating is limited.
Nanzaro ordered a Sausage and Scrambled Eggs Muffin for $2.50. The scrambled eggs were fluffy. Continue reading
Ben found a pack of belachan in the store room. I must have bought it a while ago but reluctant to cook it as it will stink up the apartment.
Ben decided to use it to make some Sambal Belachan with Dried Shrimps as a condiment for rice or noodle dishes. We love sambal belachan but making it at home will require me to burn a lot of scented candles to get rid of the smell.
- 50g dried shrimps (soaked in 1 cup of water, reserved soaking liquid)
- 200g shallots
- 30g garlic
- 20g ginger
- 1/4 cooking oil
- 25g dried chili – hydrated (deseeded if you do not want it to be too spicy)
- 150g fresh chili (deseeded if you do not want it to be too spicy)
- 4 stalks of lemongrass (use white part only)
- 50g dried toasted belacan
- 1/2 cup cooking oil
- 2 teaspoons sugar
Another reason Ben is able to make the sambal belachan is we managed to find fresh red chilies in the groceries stores like T&T.
Source: Spice N’ Pans
Ben and I went to Crystal Mall after church service for grocery shopping and lunch.
We had lunch at Han Ju Restaurant. In the colder weather, we look forward to a hot bowl of soup.
I ordered the Ginger Flavored Duck Soup with rice for $9.95. This dish is more Chinese than Korean.
I can taste the ginger flavour in the broth. There were 3 small pieces of duck with bone in and plenty of suey choy.
Ben ordered a bowl of Beef Noodle Soup for $10.50. Ben commented that it’s just so so and the serving is small. It’s not really worth while to him.
We certainly detected the presence of msg as we felt quite thirsty after the meal. Any, msg is present in a lot of sauces.
Han Ju Restaurant accepts cash only.
Jo invited Ben and I for dinner on a weekday impromptu.
Jo ordered a couple of appetizers. The first one was the above BBQ squid. It was tender and it came with a dipping sauce.
Jo wanted the salad roll but ordered wrongly and got the spring roll instead. The spring roll was rather skinny. I prefer those wrap in rice paper.
Jo decided to order another salad roll which she originally intended. Salad roll is more healthy without the deep frying. This came with a peanut dipping sauce. Continue reading
Ben made this Korean Egg Bread for me to bring for lunch at work.
We used a muffin tin to make four with egg filing. Since I am not a fan of egg, I asked him to made me a couple with cheese only.
We used a rectangular aluminium foil pan to make mine so that I get a bigger portion.
- 2 tablespoons unsalted butter, melted
- 7 tablespoons sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup milk
- 2 eggs for the cake batter, extra eggs for filing
- cooking oil for coating the pan
- Mozzarella cheese, optional
Source: this recipe is adapted from https://www.maangchi.com/recipe/gyeran-ppang
Yields: 4 rectangular bread or 8 muffin size bread
When we were shopping in the Costco in USA, we decided to grab our lunch there. There is self service terminal for ordering food here.
We had the usual hotdog and soda combo which we can get in Costco in Canada. This is the most value for money item on the menu.
The Chicken Bake was very nice. It is a big serving too. Ben and shared one while Nanzaro had one on his own.
We also had a Beef Chili bowl. We were so full that we could not finish it and brought it home.
For dessert, we had the Twisted Churro. It was kind of bready and dry.
Visa card is accepted here. I will definitely get the Chicken Bake again.
Ben made this Korean snack food for the family. The recipe is adapted from one of his favourite youtube food blogger, Maangchi.
Our boys simply love this crunchy boneless chicken nugget with a sweet and spicy sauce.
- 3 chicken breasts (about 1 1/2 pounds), cut into bite size pieces
- 1 1/2 teaspoons minced ginger
- 3 teaspoons light soy sauce
- 3/4 teaspoon ground black pepper
- 1 whole egg plus 1 egg white
Spicy garlic and leek-infused oil:
- 1/2 cup vegetable oil
- 1 1/2 cups thinly shredded leek (1 whole leek)
- 12 garlic cloves, cut into halves
- 2 to 3 tablespoons red chili flakes
Vegetables and seasonings:
- a small bunch of green onions (about 6 to 8), chopped
- 1 large sized onion, chopped
- 10 dried chili peppers
Sweet and sour sauce (combine in a measuring cup, stir and mix well):
- 3 tablespoons light soy sauce
- 6 tablespoons water
- 4 to 6 tablespoons syrup (or sugar)
- 3 tablespoons white vinegar
- 3 teaspoons potato starch
- 1 cup vegetable oil for frying
- a few drops of sesame oil
Ben made this Taiwanese Braised Pork Belly for dinner.
Everyone at home loves it. It is saucy and the pork belly has the right amount of fat and lean meat which gives it the great texture.
- 1 pound pork belly, cut into small strips
- 1 tablespoon cooking oil, optional
- 4 to 5 medium shallots, chopped
- 2 cloves garlic, minced
- 8 pieces of dried shiitake mushroom, re-hydrated (reserved soaking liquid), diced
- 1 teaspoon five spice powder
- a few dashes of ground white pepper
- 1/2 cup of white rice wine (Chinese cooking wine)
- 1/3 cup light soy sauce
- 1/3 cup dark soy sauce
- 15g rock sugar
- 1 can (395ml) chicken stock
- 300ml mushroom soaking water
- 4 hard boil eggs – as complement
- blanched green vegetable – as complement
This recipe is adapted from spicenpans.com
Serves: 5 to 6
After church service on Sunday, Ben and I went to Crystal Mall food court for lunch and buy groceries, killing 2 birds with one stone.
We tried the Malay Curry House since the Ipoh Beansprout stall is closed on Sunday.
We shared a Hainanese Chicken from Hell combo. There was too much sauce which was not as spicy hot as its name suggest. In fact, the sauce was too salty.
There were generous amount of boneless Hainanese chicken and the oily rice was good.
The combo came with a drink, some sort of flavoured tea.
Cold drink has an extra $1 charge. We paid cash for it.
I would get the traditional Hainanese Chicken Rice if I’m craving for it but not this saucy one.
Ben made the Seremban Siew Bao from scratch at home because he misses it. The last time he had it was probably six years ago when he went back to Malaysia.
The Siew Bao was a success and Ben was very satisfied. He got the recipe from this youtube. We made some adjustments to the recipe to our preference like:
- darker colour filings
- darker glaze by just using egg yolk
- more liquid in the seasonings to add moisture to the filings
- 2 tablespoons oil
- 4 slices ginger
- 4 cloves garlic, chopped
- 1/2 medium onion, chopped
- 1 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- 3 tablespoons all purpose flour dissolved in 3/4 cup chicken broth
- 400g all purpose flour
- 100g butter in room temperature
- 3 tablespoons sugar
- 180ml water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200g all purpose flour
- 140g butter in room temperature
Glazing and Garnishing:
- 2 to 3 egg yolks, beaten
- toasted sesame seeds