Set Lunch @ SK2, Bandar Puteri Puchong

If you are around Bandar Puteri area, and you are not sure what to have for lunch, you might want to consider SK2, a simple restaurant with affordable set lunch, ranging from RM10.50 - RM18.90. They have Rice Set, Curry Rice Set and Noodle Set. Each set comes with an Iced Lemon Tea.

My hubby and I have just finished doing some errands around that area when we stumbled upon this cozy lil' restaurant. Not wanting to go any further looking for food, we decided to give it a try. You never know when you will find a gem in the sands, right?

Haha...Tho' this SK2 Restaurant is not a gem, it is still a good comfy restaurant to patronize.

SK2 Restaurant

Rice Set @ RM10.50 - RM11.50

Curry Rice Set & Noodle Set @ RM10.50 - RM18.90

Yong Chow Fried Rice Set @ RM10.50
Rating: 2.5/5
My hubby regretted ordering this. Later only did he realized there are Butter Chicken Milk Rice Set or Marmite Chicken Rice Set in the menu. Those were his favourites dishes and we saw the next table ordering these, it looks really appetizing.

Iced Lemon Tea

Fish Head Meehoon Soup @ RM9.50
Rating: 3/5
I ordered an ala carte. Those who loves salted mustard greens like me, would love this bowl of noodle soup. Packed with lots of salted mustard greens and deep fried fish, it is something that I would re-order.

Fresh Coconut Juice @ RM4.80
Rating: 4/5
Nothing beats a refreshing coconut juice on a hot day!



LOCATION
11GF,Jalan Puteri 2/3,
Bandar Puteri Puchong,
47100 Puchong Batu Dua Belas,
Selangor
TEL: 03-8066 6268

GST & SERVICE CHARGE
GST : YES
S.C : YES, 4%

MAP (+/-)


First Commenter...(+/-)
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Cinnamon Rolls

My hubby has been asking me to make these cinnamon rolls for him since ages ago. But I've been procrastinating by giving excuses like "I don't have time", "I don't have the recipe", or "I don't have all the ingredients". Few weeks ago, my hubby found a what looks like a yummylicious cinnamon rolls recipe and gave it to me.

Thinking that his birthday is coming soon, it is the perfect time to clear this task off my list. And so, here it is, "Cinnamon Rolls" for his early birthday treat!

Freshly baked cinnamon rolls drizzled with generous amount of icing glaze. The rolls are soft with a little crisp on top.
Yummy goodness!!

My hubby finished 2 pieces while my daughter finished a whole piece by her own. It always warmth my heart to see that they've enjoyed my baking.

CINNAMON ROLLS
(Recipe adapted from Domestically Blissful)

Prep Time  : 2 hours 40 mins
Cook Time : 20 mins
Total Time : 3 hours
Makes       : approx. 16 pieces

Ingredients:
70g non-dairy creamer
250ml milk
90ml vegetable oil
110g caster sugar
6g yeast
3 cups all purpose flour
3/4 cup self-raising flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract

Filling Ingredients:
100g slightly melted butter
200g caster sugar
1 1/4 tbsp cinnamon ground (*)

Icing Ingredients:
1 cup icing sugar
1 tbsp melted butter
3 tbsp milk

Directions:
You will need a 9" square pan/baking dish; greased with butter at all sides.

1. In a medium pot, whisk together non-dairy creamer, milk, vegetable oil, and sugar. Warm the mixture under medium heat until just below the boiling point, stirring occasionally. Becareful not to burnt the mixture.

2. Transfer the mixture to a large mixing bowl and let it cool at room temperature.

3. Mix in the yeast and let it sit for 1-2 mins. Then stir in all purpose flour and vanilla extract until combined. Don't worry about the lumps - they are good. Cover with damp tea towel and let it rest for 1 1/2 hours.

4. Sprinkle self-raising flour, baking soda, baking powder and salt on top of the rested dough and mix together.

5. On a heavily floured surface, roll out the dough into a long rectangular until about 1/2" thick.

6. Spread the slightly melted butter on top of the dough using the back of the spoon. Then sprinkle cinnamon sugar mixture on top.

7. Roll up the dough starting with the long end furthest away from you. Roll the dough tight by gently pulling/stretching the dough – away from you – as you roll.

8. Once the dough has comes to the end, pinch the ends to keep it held together. Cut the roll into 1" thickness each pieces.

9. Place the cinnamon rolls into the prepared pan. Leave around 1cm spaces in between rolls for spaces to expand when rested.

10. Let the rolls rest for 30 mins. Preheat oven to 190°C.

11. Bake for 10 minutes or until golden brown, then cover with aluminium foil and bake for another 10 minutes or until the center is well cooked.

For the Icing Glazing:
12. Mix icing sugar, melted butter and milk together until well combined.

13. Pour the icing glazing onto the hot cinnamon rolls. Serve warm.

Notes:
(*) You may add more cinnamon ground as you like.






First Commenter...(+/-)

Lemon Ice Cream Bars

This recipe is very similar to my "Smooch Me Bar Ice Cream". In that recipe, I've used chocolate ganache with toasted peanuts and a layer of crushed oreo biscuits in between the vanilla ice cream. It was sinfully yummylicious! I wished I could show you the picture but I am still having problem with my old blog, hence I can't link to that recipe. Perhaps I will make again very soon and post the recipe [again] here, in Yummy~licious.


Today, I've make Lemon Ice Cream Bars in conjunction with Bake Along theme "Lemon Bars". It is a very citrusy and refreshing dessert, most suitable for our hot weather now. Hope you all will enjoy this!



LEMON ICE CREAM BARS
(Recipe adapted from Food Network Kitchen)

Prep Time  : 40 mins
Cook Time : 20 mins
Total Time : 1 hour
Makes       : approx. 18 bars

Ingredients:
For the lemon curd:
6 egg yolks
1 cup granulated sugar
1 cup fresh lemon juice
150g unsalted butter, cut into small pieces
1/2 tsp grated lemon zest
Pinch of salt

For the bars:
200g cream crackers (crushed)
4 tablespoons unsalted butter, melted
1/2 teaspoon grated lemon zest
1500ml vanilla ice cream, slightly softened
Some icing sugar, for dusting

Directions:
You will need a 9" square pan/baking dish, Lined with foil, leaving overhang on 2 sides.

Make the lemon curd:
1. In a medium saucepan over medium heat, combine egg yolks, sugar and lemon juice. Cook until mixture has thicken about 8 mins, whisking frequently.

2. With a wooden spoon, stir in the butter, one piece at a time, and cook until mixture is thick enough to coat the back of the spoon, about another 7 mins.

3. Strain the mixture through a fine-mesh strainer, using rubber spatula to press down the curd into a medium bowl. Stir in the lemon zest and salt.

4. In a large bowl, fill halfway with ice and set the bowl of curl on the ice to cool completely, stirring occasionally.

Make the bar:
5. In a medium bowl, combine crushed cream crackers, melted butter and lemon zest. Stir until mixture started coming together. Press the crumbs mixture into the bottom of the prepared pan. Let chill in the freezer for 5 mins.

6. Spread vanilla ice cream onto the crumbs layer. (Try to work fast on this, as weather is very hot these days, the ice-cream tends to melt very fast). Let chill in freezer for another 10-15 mins until the ice cream set again.

7. Pour the lemon curd onto the ice cream layer. Cover with plastic wrap and freeze for 4 hours.

8. Lift out of the pan using the overhanging foil. Cut into desired sizes and dust with icing sugar.






Photobucket
This post is for Bake-Along event
hosted by Joyce, Lena and Zoe

First Commenter...(+/-)

Crunchy Caramel Popcorn

I love making popcorn at home, especially when my nieces are around. They will be so excited hearing those kernels popping and my younger niece will be covering her ears. Opening the lid to a FULL POT OF POPCORNS is the next best thing after seeing all their excitements. It is the easiest way to impress the kids and a fun project to do together too.

But ever since my nieces started primary school, they are quite tied up with school works and classes. It has been a long time since our last popcorn popping session, i think 3-4 years back!

Now that my daughter is 27 months old, I think it is time to let her experience the "Popcorn Making At Home" and watch her reaction.


I've always wanted to make caramel popcorn and since I already have the caramel sauce that I've made yesterday, it just make the process easier.

My daughter, just as excited as I was, we smiled at the sounds of the kernels popping. But it was quite scary at one part when few popcorns escape from the pot into the air. It just popped out in a fast pace. I am sure if one of the popcorn hit her eyes, it would caused some crying. But thankfully, nothing bad happen. We were able to munch on our popcorns happily.


CRUNCHY CARAMEL POPCORN

Prep Time  : 10 mins
Cook Time : 1 hour
Total Time : 1 hour 10 mins
Makes       : around 2 cups

Ingredients:
3 tbsp peanut/ canola oil
1/3 cup popcorn kernels
pinch of salt
1/2 cup caramel sauce

Directions:
1. Preheat oven to 150°C. Lined a baking tray with grease proof sheet.

2. Heat oil in a 3L/ 3-quart pot on medium high heat. Put few popcorn kernels into the oil and cover the pan.

3. When the kernels pop, add the rest of the popcorn kernels into the oil in an even layer. Cover, and remove from heat for 30 secs.
(The 30-seconds method is to ensure that all of the other kernels are at a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.)

4. Return the pot to the heat and wait for the popping sound. Once it has started popping, gently shake the pot back and forth over the stove. (This is a very important step or else your popcorn will get burnt at the bottom of pot)

5. Try to keep the lid slightly ajar for the steam to escape. The popcorn will be drier and crispier.

6. Once the popping has slows to several seconds in between pops, remove from heat and immediately transfer to a greased bowl.

7. Add a pinch of salt and roughly give it a stir. Pour in the caramel sauce and stir till all popcorns are well coated.

8. Transfer to the prepared baking tray in a thin layer. Bake for 45 mins, stirring every 15 mins. Remove from oven and leave to cool completely before breaking into pieces.

Notes:
● Method of making these perfect popcorn is adapted from Simple Recipes.

● If there is any leftover, store in an airtight container.

● If you can find at your place, i would highly recommend to use "mushroom popcorn kernels" which when popped, they are rounder and bigger.







First Commenter...(+/-)

Caramel Sauce


Timing is very important when making caramel sauce. As Eugenie said, you need to get all ingredients ready next to your stove-top because everything happens so fast, you don't have time to step away. Tho' it may sounds some what complicated, but once you know the timing, it is superbly easy. I've enclosed Eugenie's video for easy understanding.

You can use this caramel sauce in your drinks, ice-cream, cupcakes, popcorn or any other desserts. Hope you'll have fun making this caramel sauce as I did!



CARAMEL SAUCE
(Recipe Source from Eugenie Kitchen)

Prep Time  : 3 mins
Cook Time : 10 mins
Total Time : 13 mins
Makes       : around 1 cup

Ingredients:
1 cup caster sugar
50g unsalted butter, cold
1/2 cup heavy cream, cold
1 tsp vanilla extract
A pinch of salt

Directions:
1. In a thick-bottomed sauce pan, cook the sugar over medium high heat. Once your sugar just start browning, quickly stir with a wooden spoon. Stir until sugar turn golden amber. Remove from heat.

2. Quickly add in the cold butter and whisk until well incorporated.

3. Add in the heavy cream carefully and whisk in fast pace until well incorporated. It is ok to see alot of bubbles and foam at this stage. It is just the reaction of the liquid on hot caramel.

4. Finally add in the vanilla extract and salt. Transfer to a heat-proof jar and let it cool.

Notes:
● It would easier to have a light colour base sauce pan so that you can monitor the colour changes easily.

● Can be stored in refrigerator for 2 weeks.









First Commenter...(+/-)
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Meehoon Soup/ Bihun Sup Utara

Meehoon Soup

I love, love, love to eat malay meehoon soup, and it MUST be accompanied by the spicy black chilli soy sauce/ 'cili kicap manis'. But as yummy as it is, it is also very hard to find a nice meehoon soup with the 'cili kicap manis'. One place for sure that sells my kind of meehoon soup is in Ramadhan Bazaar, which means I can only enjoy this yummy delicacy once a year, for that one month.

However when a home chef wants to eat something, nothing can stop her! And so, I did my own research for the best recipe. With the help of my hubby, we managed to come out with this yummy meehoon soup recipe. The spicy black chilli soy sauce is the OHMM! You must put a alot of it in your soup and feel the kick yourselves! Yummy..yummy! I'm salivating.. slurp!

The Sauce
Spicy Black Chilli Soy Sauce
a.k.a
THE SAUCE

Ingredients


MEEHOON SOUP/ BIHUN SUP UTARA

Prep Time  : 1 hour
Cook Time : 3 hours
Total Time : 4 hours
Serves       : 2 - 3 pax

Ingredients:
1 pc chicken carcass
2 pcs chicken drumsticks (or any other parts)
250g beef brisket/ chuck
1 pc cinnamon stick (about 6")
2 pcs star anise
3 pcs clove
1 pc chicken cube
1/2 tsp chicken & meat kurma powder/ kurma ayam & daging
2 bulb soup spices/ rempah sup
2 tbsp soup powder (optional)
3L water
Salt to taste

Blend into paste:
5 cloves garlic
1 red onions
3 shallots
1.5 inch ginger
1 tbsp oil

For Garnishing:
Chinese parsley (only the leaves, the stems can be used to flavor the soup)
Fried shallots

Blanch Ingredients:
Bean sprouts
1/2 pkt vermicelli (or thick vermicelli)

For 'The Sauce':
3 cloves garlic (finely minced)
10 pcs bird's eye chillies (finely minced)
Juice from 2 pcs lime
1/3 cup sweet soy sauce/ kicap pekat manis


Directions:
Preparing the sauce:
1. Mix all ingredients together in a bowl. Cover and let the ingredients infuse in the sweet soy sauce for at least 4 hours.

Preparing the broth:
2. Cut the beef into approx 3" x 2" each. Marinate with olive oil for at least half an hour.

3. Season beef with salt. In a pot, sauté the beef until all sides are well-browned. Remove from pot.

4. In the same pot, add around 3 tbsp oil. Fry the paste, cinnamon stick, star anise and clove until fragrant. Add in the chicken carcass and sauté together for around 45secs, browning both side of chicken carcass. Add in the sautéd beef and chicken drumsticks, fry for another 30 secs. Add in water.

5. Bring water to a boil, add in the soup spices and chicken & meat kurma powder. Throw in also the chinese parsley stems.

6. Let the soup boil for another 3-4 hours under medium low heat, with lid slightly ajar. Add in the seasoning which are the salt, chicken cube and soup powder(*). Simmer for another 15 mins and your soup is ready.

7. Remove the chicken drumsticks from the soup after 2 hours. Drain in a colander, season the chicken with salt and deep fried in hot oil. Drain in paper towel for any excess oil. Cut chicken into slices.

8. Remove the beef from the soup after 3 hours. Cut beef into slices.

9. Assemble the meehoon soup with the blanched vermicelli, follow by blanched bean sprouts, beef & chicken slices and top with fried shallots & chinese parsley. Lastly a few good dollops of the spicy black chilli sauce. Enjoy while the soup is hot and feel the spiciness!

Notes:
● For "The Sauce", the spiciness will be more intense if you let the chilli soak in the sauce for a longer period, preferably if you can overnight.

● (*)To use the soup powder: In a small bowl, add in 2 tbsp soup powder and a ladle of the soup. Stir till the powder is well incorporated in the liquid.






First Commenter...(+/-)

Artistic World