Hand Pulled Pan Mee @ Restoran Foo Tian, Taman Bahagia PJ

Currently, this is where I get a quick pan mee craving fixed. It's unlike the usual pan mee whereby machine is used to flatten and shred the dough into strips. Here, the dough is shaped into small marbles (just like "tong yuen") and stored in a container. Upon order, the cook will pull each marble shaped dough into a longer strip before dunking into hot boiling water. End result, very smooth and slippery pieces of pan mee.

Soup is clear, not too oily and tastes almost similar as the broth I make at home using anchovies. Other common ingredients such as mushrooms, pork, vege are added too and I always ask for more vege!

Be prepared to wait for your bowl of pan mee especially during peak hours since the cook pulls the marble dough into strips one by one. Luckily she doesn't do it all, including cooking by herself as a new helper was seen the last time I dropped by.

This coffeeshop is located behind a Perodua showroom near the Taman Bahagia LRT station.

Shogun 10th Anniversary Buffet Promotion

Received an e-mail on this. What's the price like after the 50% slash eh?

Valid from 5th May - 5th June 2009
Monday to Friday
50% Discount offer Lunch

Monday to Thursday
30% Discount offer dinner

Location:
- Shogun Japanese Buffet Restaurant, 1 Utama Shopping Centre 03-7726 3770
- Shogun Japanese Buffet Restaurant, Sunway Pyramid 03-5622 1831 or 03-5622 1832
- Restoran Saisaki Japanese Buffet (Jalan Pinang) 03-2166 3728 or 03-5622 1831

Stir-Fried Fish with Ginger Juice

Fresh ginger juice can be prepared by pounding the root first and with a small amount of water, squeeze the juice out through a fine sieve. Any kind of veggie can be added in this dish and my preference would be the green and red capsicums. Mix everything together for a quick stir-fry and don't forget the seasonings. Lastly for garnishing, sprinkle chopped spring onions on top and drizzle a little zesty lime or lemon juice before serving.

RelishSavour Cooks Up A Storm!

It's the time of the year again of spending hours in the kitchen dishing up favourite dishes for the clan to savour.

Braised mushroom and beancurd (hidden underneath)

Vegetable soup with eggs (There's an auspicious name in chinese which I can't recall right now)

Fish maw soup. A traditional foochow dish.

Longevity noodle.

Cereal prawns.

Roast chicken... from Ayamas. Well, I've tried roasting on my own last year and it turned out pretty bad so no attempt this year. Amitabha.

Same old dishes shared among family members on a day before the festival every year and I wonder if they are bored with the selections already :P