Home Dine Out Restaurant Sushi Kitchen, Japanese Organic Plant-base Cafe | Sungai Ara, Penang

 

Ampang Homeland Yong Tau Foo 釀豆腐 | Ampang, Kuala Lumpur

Yong Tau Foo (stuffed bean curd) is a Hakka dish famous in Ampang, Kuala Lumpur. Tau Foo is stuffed with fish (or meat or pork) paste, hence the name "Yong Tau Foo". Since then, variety of vegetables or fried fritters is stuffed with the fish paste, but all are categories as "Yong Tau Foo". Two weeks ago, we travelled to KL for food hunting and shopping. Among the food we hunted in KL, Yong Tau Foo suits our taste the most! This was the first meal we hunted for when we first arrived in KL.  

 

Fast & Easy Kaya Jam Recipe

Comparison between mother's version and "my" version: mother's version "my" version very delicious delicious thicker a bit watery better fragrance less fragrance hard to get from outside same taste can get anywhere long hours needed (about 4 hours) fast and easy (less than 30mins) more patient done fast, suit for everyone can keep up to a month can keep up to a week I am too lazy to try mother's version although it is really really delicious. Hence came out my version. For those who like kaya, and lack of time or patient standing long hour keep stirring your kaya jam, my version is actually a very good try. It is better to make home fresh kaya jam since it is fast and easy to make. Try make a small bottle each time and finish it fast when it is still fresh, and make for new badge after finish. Ingredients: 90g sugar200 ml undiluted fresh coconut milk4 young/light green pandan leaves4 yolks (make sure no egg white at all) Method: 1. Cook sugar in a pot over medium-high heat until light brown, swirling slowly. Reduce heat to low. Keep swirling until sugar is medium-brown.2. Add coconut milk (beware of steam) and pandan leaves. Increase heat to high.3. Stir until coconut milk is just starting to simmer gently. Turn off heat.4. Slowly stir half of coconut milk into egg yolks. Next, pour all of egg mixture into remaining coconut milk in one go.5. Over medium to medium-low heat, cook combined mixture until slightly thickened.6. Reduce heat to low. Continue stirring until mixture is thick enough to coat spoon thickly. 7. Discard pandan leaves. Transfer kaya to a bottle. Leave until completely cool.8. Cover and refrigerate.

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

Healthy Honey Apple Juice

An apple a day keeps the doctor away! This is a famous idiom that use by people around the world. Apples contain of properties that cannot get from other fruits. It fulls with vitamin C that help in our immune system.
Sushi Kitchen, Japanese Organic Plant-base Cafe | Sungai Ara, Penang PDF Print E-mail
Written by Administrator   
Friday, 14 October 2011 09:11
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SushiKitchen_2Being creative and innovative are the key to success in this world. If you can design or think of something new and special, and do something different compare with others, you can be very outstanding.

Last week, We visited a vegan sushi restaurant in Sg Ara.

 We make a reservation before dinner to avoid dissapointment as that day was Lunar 9th of September. We arrived there at 6.30pm, wait for few 10 secs in front of main door after pressed the door bell. After the door is open, we entered the restaurant with excitement, and start captured photo here and there. While we arrived at their counter, we stand at there for another few minutes, waiting for people to serve us.

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After order foods, we started to look at restaurant deco. The restaurant environment is very comfortable and their deco attracted our attention. They used old furnitures, toys, clocks, coca-cola bottles and others for decoration.

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For the food, we ordered:
G-ken Floss Fried Rice. For the first bite, I wondered why the chicken floss does not taste like chicken floss, oppsss, from there I just remembered I am in vegan restaurant. The "G-ken floss" is very chrunchy and prefect match with the fried rice, we would give it a thumb up!

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Spicy Noodle
The noodle is "yee mee", and soup base is special and tasted like coconut curry soup. A little spicy.

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Green Tea with RM2 can be refilled.

Life fruit is cherry tomato, with few cherry tomato, they charge for RM2, quite pricey huh?!

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For sushi, we want to order Golden Age as this seem to be their famous sushi, but it was really a big dissapoinment when the waitress told us it was finished. How can it be? Well, for the first time visit, we don't mind to try other sushi, so we ordered Happiness Couple, the set came with 8 sushi, all tasted good but the wasabi not really fresh and no strong "spicy" taste.

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We would strongly recommend you to give it a try, we like the food as well as the environment. Good place for gathering and chit-chating too.

However, the food is served very slow as they have only one waitress to do all the things including open door (their door is lock and after customers press door bell, the waitress will press remote control to open the door), taking food order, serving food, taking payment, attend to customers. Hope they will improve on the speed.

For exact location, here you go:

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To contact them for reservation:

Address : No 2A-1 , Jalan Sungai Ara , Desa Ara, Sungai Ara , 11900 Bayan Lepas, Penang.
H/P : 012-591 3311 / 017465 6821
E-mail : sushi.kitchen.penang@gmail.com
Blog: http://sushi-kitchen-cafe.blogspot.com/

Closed on Tuesday.

Extra note to add on: written on 3 Nov 2011
I have re-visit Sushi Kitchen yesterday, during lunch time. We plan to go on Tuesday, but they were closed, hence we call them to make reservation for yesterday lunch. This time visit brought me a BIG DISSAPOINTMENT, almost near to TOTAL DISSAPOINTMENT to Sushi Kitchen.

As mentioned, we had called to make reservation for 4 persons, but when we arrived there, below is our conversation:
We: We called to make reservation yesterday, Miss XXX.
She went to check her list and replied,
Waitress: Sorry, don't have your name written in the reservation list.
Well, since there are still plenty of seats available,
We: It's ok, just let us sit anywhere, but we want table with chair, not tatami type.
Waitress: Sorry, all tables has been reserved.
What a big FxxK? Luckily we girls not wearing skirt today, or else...

While ordering food..........
(A,B,C and D refer to 4 of us)
A: I want spicy noodle.
Waitress: Sorry, we don't have spicy noodle today. Our spicy sauce is home made and already finished by popular demand since 2 weeks ago.
A: Then meaning all the menu with "chili" label are not available?
Waitress: Yes.
A: Then give me miso soup udon.
Waitress: OK.
B: I want enoki mushroom fried rice.
Waitress: OK, white rice or brown rice?
B: White rice.
C&D: Two seaweed fried rice.
Waitress: White rice or brown rice?
C&D: White rice.
A: Let's order some sushi...golden age sushi.
Waitress: Sorry, it's finished.
B: What? Now is only lunch time, finished?
Waitress: Yes, we use only special mango to make it, and we can't get the mango now.
A: Then let's choose for other set.
C: What is fruit plate?
Waitress: It is fruit of the day.
C: What is today's fruit?
Waitress: Sorry, no fruit today because yesterday is our off day.
A&B&C&D: ...................speechless)........................

After some while, the waitress walked back and told us:
Waitress: Sorry, bad news, no white rice already, do you want to change to brown rice?
B: OK, we change it to brown rice with white rice price, is that ok?
Waitress: Cannot leh...
B: Then??? We order so many things, but all are not available, then now white rice also don't have, you request us to change to brown rice, and charge us extra RM1, how can it be?
Waitress: Or do you want to change to mee or other thing else?
D: Ok la, change la...
B: I don't want mee...
Waitress: (Speak in english now, we were speak in manderin all the while) If you don't want to change, I also can't help, we really don't have white rice.
B: Ok la, brown rice la.
Waitress: OK.

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That's about our conversation, I really can't accept a restaurant works in this way, they can't even provide white rice, and it was not late night at that time, it was about 1pm only, how can the food finish so early? If your business is so good, you should prepare more and please remove your "golden age sushi" from your menu, or remark with some note like "seasoning food" or what...I don't think customers want to hear "sorry, golden age sushi is finished" everytime they visit, or "our home made chili is finished, no white rice, no fruit, no this, no that", almost half the menu items are not available.

With this kind of service and price, we were charge for service tax somemore, we feel that it is not worth at all lorrrrrr.

However, the fried rice taste not bad la...But the sushi are all wrap with carrot, cucumber and some vege only, I rather eat real sushi. Yell

 


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#1 Juju 2011-10-16 08:41
Have tried going twice, but closed both times. Will try to go again
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