Ocean Seafood Miri

After the function on Wednesday, we were treated to a great meal of seafood in Ocean Seafood Restaurant. Had heard about it for many times, but never been there. It seems to be that they charged exorbitant price but for the ambient, portion and so called class of it, the price should be worth paying. Furthermore, their prime target customers are expats.

For 10 person, the bill came up to RM1140.xx, not sure if that is considered expensive or cheap for the food ordered. We ordered 6 pieces of lobster (cheese sauce), one coral fish (half cooked deep fried and the other half steamed), some fresh water prawn, one dish of local veg known as midin (or mydin), and crab (not sure of the weight).

Dudok Cafe

My first few times attempting to visit this cafe ended with disappointment coz I always go on the day that they are not operating.

But after that, we learnt our lessons and go over on the week days instead. Had dinner with some friends there on that day.

Hubby ordered some odd drinks, cant remember the name, but a long grand Malay name. Its green with some milk and jelly I think. While I ordered milk with laichi. I also had mee jawa, quite nice too...

My Laichi with Milk:

Hubby's Odd drink:

My Mee Jawa:

Porkballs Soup

• Ingredients for Pork Ball:



• 50g of pork (cut to small pieces)



• 1 small bunch of parsley (about 1 tablespoon)



• 1 big piece of fresh mushroom (cut to small pieces)



• 2 pieces of chestnut (skin peeled)



• 2 teaspoon of anchovies



• 2 tablespoon of carrots (cut to small pieces)



• 1/4 teaspoon of ginger (cut to small pieces)



• 3 teaspoon of garlic (cut to small pieces)



• 2 teaspoon of shallot (cut to small pieces)



• 1/2 teaspoon of corn starch



• Pepper and salt to taste



• Ingredients for the Soup:



• 200ml of water



• 5 pieces of red dates



• 1 tablespoon of kei chi



• 1 tablespoon of miso paste

1. Blend all items together except for corn starch.



2. Add in corn starch at the end after all items are well mixed.



3. Form it into as many numbers of pork balls possible.



4. Boil the water with all the ingredients



5. Add in the pork balls and leave it to boil.

http://www.grouprecipes.com/2124/meat-balls-soup.html

Good Taste Bah Kut Teh Restaurant

Had breakfast this morning at this restaurant called Good Taste Bah Kut Teh. I had tried the bah kut teh with some colleagues prior to this, but according to hubby, the pan meen there is also nice. So went to try it out.

To those that like the really thinly peel of mee huen kueh (the hand peeled pan meen), will like this. But to me, I prefer it better if the kueh could be thicker. Cant really taste the kueh now since it is too thin. Size of the serving is extremely small compared to the size of the bowl.




The bah kut teh tasted extremely herbal, but well it taste better than the one in town for sure... but nothing compared to those in Klang..... hahaha....

Refreshing Drink

• 2 bunch of lotus root (cut to bite size)
• 2 teapoon of honey
• 2 pieces of asam boi/preserved red plums (salty type)
• 500ml of water

1. Mix all ingredient together (except for honey) and leave it to boil for about 4 mins.
2. Leave it to cool to room temperature before adding in the honey. Mixed till it is dissolved.
3. Served cold or hot.

Refreshing'>http://www.grouprecipes.com/1938/refreshing-crunchy-honey.html">Refreshing Crunchy Honey @ Group Recipes

Fishball Maker,KK

Was at KK last month, transit to Labuan. The trip was organised on purpose so that I can travel to KK for a day tour at least(since there is no direct flight available for that day to Labuan).

During the trip there, I had dinner at a Fishball Stall. Served freshly made fishball, taste good and gotten some tips from that man (used to be a Training Manager for a local assurance firm). Good fishball should not be mixed with anything except for fresh fish paste, some salt to taste and if it is too moist, some fish powder should be added. When it is done, it should not have any bubble gap in the fishball.. it should all be tightly knit...

Lotus Root Chip

• 1piece of lotus root (size depending on the amount you want to make)



• Some butter

1. Peel of the skin from the lotus root.



2. Sliced it thinly (as thin as you can).



3. Placed it on a greesed foil (do not over lap on each other).



4. Grilled in in the over for about 5-10mins (checked the color often as there is no fix time).



5. Dish it out when it turns light brown. Ready to serve.

http://www.grouprecipes.com/1935/lotus-root-chips.html