Thursday, September 3, 2015

Restoran 52, Semenyih, Selangor

A couple of weeks ago, we were in Broga, Semenyih with our kids to visit Rabbit Fun Land and Ladybird Organic Farm. After that, we took a slow drive (about 10 minutes) to Restoran 52 for lunch. We have been craving salted egg squid and heard that they do a nice version here.

The restaurant is located in a housing area in a converted home, so there is limited parking spaces. Most people just park at the road side. Their menu is in English and there are also some pictures of their signature dishes in there, so ordering was pretty painless.



We ordered the kam heong lala (RM15), the sauce was lovely with the white rice, and the lala (clams) were fresh.

We also ordered the deep fried tofu (RM12), we were told that this is made in-house. Soft on the inside and crispy on the exterior.


Finally, the salted egg squid (RM15) that we have been waiting for arrived... we were very impressed with the generous portion. Tastewise, it was very good... crispy, crunchy and flavorful. I like! Baby D kept asking for more "super rings" LOL cos it look like the snack with the same name. :P



Verdict: Nice homestyle food at a reasonable price.



Opening times: 11am to 5pm daily. Closed on Mondays.

Price: Total bill RM54.90 (inclusive rice and tea).

Location: Restoran 52, 52 Jalan Sungai Lalang, Kampung Baru Semenyih, 43500 Semenyih, Selangor. (Waze: Restoran 52 Semenyih)

Tel: 03-8723 8733

GPS Coordinates: 2.954078, 101.846109




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The Restaurant @ The Club Saujana Resort, KL

The Restaurant located at The Club, Saujana Resort offers contemporary Asian and classic European flavours under the helm of Chef de Cuisine, Ryan Arboleda. This newly joined chef brings with him more than 14 years of international culinary experience and is set to excite diners' palates with his creative menu.

To start, Chef Ryan served us two items from his newly launched tapas menu - the Thai duck larb "tacos" with mint and toasted rice dressing (RM18 for 3 pcs) and salmon tostada with green papaya, guacamole and chilli (RM25 for 2 pcs). I really enjoyed the tacos - the filling was juicy, flavorful, and fiery, awakening our tastebuds. 







One of our favorite dishes of the evening was this "Angel Hair & Caviar" (RM55) which featured chilled angel hair pasta tossed in truffle essence and topped with seaweed caviar, chives, blue swimmer crab. We had a similar dish in a fine dining restaurant in Singapore (and enjoyed it a lot), so we were very excited to see this on the menu here. Turned out to be really fantastic, every mouthful was filled with the scent of truffles... ah loved it!



We also ordered this Roasted Diver Scallop (RM55) for the kids to share. The scallops were served with potato herb gnocchi with Sauce Nero, Pears, Mixed Organic Cress and Corn Emulsion. The scallops were nicely cooked, but the sauce was a tad too bitter for our liking.



Another dish which we enjoyed here was the Foie Gras “Tourchon” (RM65) with Brioche Loaf, Mustard Seed Chutney and Pain d’épices Crumble. Well executed, the foie gras terrine was smooth and luscious and wonderful paired with the apple jam and toasted brioche.




The butternut squash risotto with roasted pumpkin was creamy and smooth.


One of Chef Ryan's signature dishes here is the Duo of Lamb (RM85) featuring two pieces of oven-roasted lamb rack as well as pressed lamb shoulder “Lollipop” and zucchini and ratatouille “roulade”, and sweet pea puree. The lamb was nicely cooked to medium doneness.


For desserts, Chef Ryan served us the Madagascar Dark Chocolate Cremeux (RM33)  with a blueberry gelato as well as the "Two of a Kind" (RM39) which featured dulce de leche dark chocolate tart with Meyer lemon brulee tart and anglaise. What a sinful end to our dinner.




Opening times: Monday to Saturday 6.30 am to 11.00 pm, Sunday 6.30 to 10.30 AM (Sunday). Closed for lunch and dinner n Sunday.

Location: The Restaurant, The Club Saujana Resort Kuala Lumpur, Saujana Resort, Jalan Lapangan Terbang SAAS, 40150 Selangor, Malaysia.

Tel: 03-7806 7000

Website: http://www.shr.my/the-club-saujana-resort/dining-en.html

GPS Coordinates: 3.108554, 101.575981


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Tuesday, September 1, 2015

La Vecchia Osteria, Leverkusen, Germany

Moving on from German cookies, we have a guest post from The Unc today of a great meal he had at La Vecchia Osteria in Leverkusen, Germany. Enjoy! ;)

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After a day of moving, we decided to treat ourselves with a trip to the local Italian. And what a trip that was! We were pleasantly surprised with the quality of the food on offer and the visuals and ambiance of the restaurant was great as well. 






Pre-Starter of fresh bread and sliced ham. The freshly sliced ham was divine!



We shared this mixed starter platter (Antipasto misto) consisting of more ham(!), various seasoned vegetables and vitello tonnato.




One of the mains:- Spaghetti aglio olio with seasonal chantarelles. Nice textures and flavours on a plate.



Grilled scampis with a salad. The shrimp was plump and grilled to perfection. Bello!



Grilled Angus fillet with fresh herbs and jacket potato. The beef was cooked beautifully and the fresh herbs complemented the richness of the meat well.






There was room for dessert and it definitely did not disappoint. The beautifully light tiramisu left us dreaming of more.

Verdict: We were definitely wowed by the food at this restaurant and by the looks of it, we might be frequenting this place a bit more in the future.




Opening hours: Mondays closed, Tuesdays to Fridays (12:00 to 14:30 hours; 18:00 to 22:30 hours), Saturdays (18:00 to 22:30 hours), Sundays (12:00 to 14:30 hours)

Price: €80 for 3 persons

Location: La Vecchia Osteria, Kapellenstraße 2, 51381 Leverkusen, Germany.

Phone: +492171 835 21

*This is a guest post by The Unc. 




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Recipe: German Cookies - Kids Version

What time is it?

It's Cookie O'Clock ;)


This school holidays, we did a fair bit of baking at home. One of the things the kids really enjoyed making were German cookies. We made them before twice during CNY, and even then, they had enjoyed the simple tasks of rolling the dough into balls and then imprinting the fork marks on the cookies. 



This time, I doubled the recipe and we made about 65-70 round cookies. After filling up two trays, we had some leftover dough, so kids asked, "Can we make some cute shapes with the dough?"





Surprisingly the dough was very manageable and they managed to make these cute shapes:
1. Baby penguins + chocolate chip for eyes, mouth, hands and feet. So cute! (100% kids idea)
2. Mini pau (bun) - Baby C's idea... she even put a chocolate chip inside each pau to represent the chicken char siu filling. So clever!
3. Pizza with chocolate chip and hundreds and thousands as topping.

They sure had fun shaping them, and they were very yummy to eat as well!





Awesome creations by babysumokids


Thank you babysumokids for making these delicious, buttery German cookies :)


For the recipe, please click here.



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Monday, August 31, 2015

Happy 58th Independence Day, Malaysia!

Wishing all my Malaysian friends and readers..

Happy 58th Independence Day! 


Pictured here: Petronas Twin Towers made from Malaysian's staple food, rice


Enjoy the Merdeka celebrations.. xoxo



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Sunday, August 30, 2015

Senja @The Saujana Hotel Kuala Lumpur

As I walked into Senja, I was immediately mesmerised by the lovely interior - sleek, modern and elegant with a beautiful Colonial feel. Natural light pours into this recently refurbished restaurant through the French-style windows and you also get a view of the pictureresque lake from the restaurant. Everything I love about a restaurant, right here in Senja.

Furthermore, Senja has recently welcomed a new Chef de Cuisine on board, Chef Emiliano di Stefano who brings with him more than eight years of culinary expertise and global experience, having served with many celebrated restaurants in countries such as China, Middle East, Italy and India. During our meal, we got a taste of his new menu (which will be unveiled in September) which showcases his take on vibrant, authentic Italian cuisine with a creative twist. 





We started our meal with a duo of antipasti - the Insalata Eva (RM42) and the Gamberi alla Parmigiana (RM53). Love Chef Emiliano's beautiful plating of his food. The latter is a tender tiger prawn wrapped in crunchy eggplant, and served with a tomato veloute, Pecorino cheese shavings and cherry tomato confit. We also love the fresh, light and healthy Insalata Eva salad, which consists of mesclun, zucchini as well as smoked salmon two ways (one with guacamole and another with apple and honey vinaigrette) and olive croutons.






Pizza from the wood-fire oven for the kids. They sure enjoyed this! Chef Emiliano ensures that his pizzas are as authentic as you can get from Italy, by using imported flour from Italy as well as bottled water to make his pizza base. 

Next, Chef Emiliano served us a dish from the region of Piedmont where he hails from, the mushroom risotto (risotto ai funghi). The risotto is cooked in mushroom stock and then cep mushrooms are cooked separately and topped on the risotto. The risotto was perfectly cooked, delicious! We also picked up some tips from the chef on how to cook risotto correctly, will share this in a future recipe. ;)

Piedmont-style mushroom risotto

The Tagliata di manzo (RM150) is a fantastic and simple steak dish originating from Tuscany area - the Black Angus striploin is grilled to medium rare doneness and then sliced, and served with a balsamic jus and red wine reduction, saffron mashed potato, caramelised pumpkin and gingered broccoli. Chef Emiliano tells us that he slices against the grain so that the beef is extra tender.  You can also opt for Wagyu beef striploin (RM240) for this dish.


Tagliata di manzo nero Angus con salsa al balsamico e riduzione di vino rosso, zucca caramellata e broccoli allo zenzero


Enjoyed this - look at the beautiful pink meat ;)


We ended our meal on a high note with Chef Emiliano's tiramisu (nuovo e vecchio tiramisu - RM38). So light and wonderful, I could easily eat two portions of this.



The inspiring, affable Chef Emiliano with babysumokids ;)


Opening times: Tuesdays to Fridays (Lunch) 12.00pm - 2.30pm; Tuesdays - Sundays + Public Holidays (Dinner) 6.30pm - 10.30pm. Closed on Mondays.

Location: Senja Italian Restaurant, The Saujana Hotel Kuala Lumour, Saujana Resort, Jalan Lapangan Terbang SAAS, 40150 Selangor, Malaysia.

Tel: 03-7843 1234 ext 6122

Website: http://www.shr.my/the-saujana-hotel/dining_161-en.html

GPS Coordinates: 3.108554, 101.575981


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Saturday, August 29, 2015

Recipe: Stir fried beef with oyster sauce and spring onions

When we were growing up, our parents took us to Tc Keong in Seremban on a weekly basis as it is our favorite 大炒 dai chow restaurant. A must-order for us here is the stir fried beef with oyster sauce and spring onions. Even our kids who frequent this place with my parents whenever they're visiting, love it ;)

We rarely go down to Seremban nowadays, so I thought to myself "I must learn to recreate this at home".



I used striploin, which is a pretty tender cut. However I'm sure the Chinese restaurants use a lesser quality cut but the key is to slice the beef very thinly. We usually buy a big amount of beef and freeze most of them; I find that it is easiest to thinly slice beef when it is semi-defrosted.

Since I used a good quality beef (steak), I did not fully cook my beef (left it around medium to medium well). The beef is seasoned with oyster sauce and then spring onion is added 30 seconds before the end of cooking time.

So whenever I cook a new dish at home, I feel anxious whether my family likes it, so I asked them "is this as good as TC Keong's?". To my delight, Hubby said that it tasted even better (the beef is so tender, he says) and best of all was the reaction from Baby D, who reached out a couple of times to help himself to more beef. Such an easy dish to cook, with highly satisfying results. :)




Stir fried beef with oyster sauce and spring onions
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 7-10 minutes
Serves 3-4

Ingredients
300g striploin beef
3 cloves garlic, finely chopped
10 thin slices of old ginger
1 tbsp cooking oil
1 tsp ginger wine
1 tsp light soy sauce
A dash of white pepper
2 tbsp oyster sauce
Freshly ground black pepper
3-4 stalks spring onions, cut into 2 inch lengths

1. Slice the beef very thinly. Marinate with the ginger wine, light soy sauce and white pepper for about 5 minutes.

2. Heat oil in wok over medium high heat. Add the garlic and ginger, and saute for 1-2 minutes, until lightly golden.

3. Add the marinated beef and stir fry for 2-3 minutes. If you are using good quality beef, it is ok to serve the beef medium (with a little pink left in the centre).

4. Season with oyster sauce and a sprinkling of black pepper. Add spring onions and saute for about 30 seconds. Serve with rice.






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