Tuesday, July 28, 2009

Bircher muesli

Bircher muesli is a combination of raw, whole grain flakes such as rolled oats or wheat, soaked overnight in either water or apple juice which was developed by famous Swiss physician Dr. Maximilian Bircher-Benner.

When I was much younger I was never a fan of oats but after stumbling upon this, I think I might be hooked. I was actually amazed at how something so simple could taste so yummy.

You know it's addictive when you seem to sneak one bite. And then another. And another.


2 cups of rolled oats
1 cup of fruit juice (I used apple juice)
4 tbsp of yoghurt
1 tsp of ground cinnamon
2 tbsp of dried sultanas or raisins
Chopped fresh fruits, to serve
Sugar or honey, to taste (optional)

Mix the oats, fruit juice, yoghurt, cinnamon and raisins together in a bowl. Leave in refrigerator overnight for the oats to soak up the juice. Add some fresh fruits or berries just before serving.

Oats can be soaked in advance and stored in the refrigerator up to 3 days.

I omitted sugar because I thought it tasted pretty sweet from the natural sugar of the juice and the raisins. The ratio of oats to juice can be modified to suit your liking. If you prefer something creamier like me, reduce the amount of juice. Add in more juice if you aren't into the creamy texture.

Now you've got yourself a healthy, delicious breakfast! :D

*Use rolled oats not quick cooking oats for this recipe.

Friday, July 24, 2009

My home the food haven

KL food is being missed so much. :(

King's Portugese Egg Tart & Tong Kee Egg Tart

Wong Poh Claypot Butter Crab

Cheras Claypot Nam Yue Chicken Rice

Duck King's Lao Sa Bao

Pasta Zanmai: Soft Shell Crab Pasta, Unagi Pizza, Squid Ink Pasta

Pasta Zanmai's Macha Parfait

Klang Yao Yao Ping

SS2 Murni Ribena + Strawberry Special

MOF's Macha Gelati and to-die-for Macha Imo

Theobroma Hot Chocolate & Chocolate Fondue

I want a flight ticket back home already. T_T

Masterchef addiction

I am so sad that Masterchef has finally come to an end. Now I no longer have 7.00 pm shows to look forward too. Boohoo. T_T It took Aus by a craze: People taking about it at work; Pastors talking about it at church...

Masterchef Australia gives amateur, budding chefs with no prior professional cooking experience the ultimate once-in-a-lifetime opportunity to develop their cooking skills, to be mentored by the best, and ultimately make a change in their lives. I'm usually not a reality show person but this is an exception because IT IS about food. :P

I have always been rooting for Poh (pic above) simply because she's from Adelaide and she's a Malaysian born Chinese. She has introduced otak-otak, century egg, abacus seeds and squid ink cubik noodles to field and has unleashed a whole new world of culinary experience to the Aussies. Her being crowned the first Masterchef would have made us as a Malaysian, Chinese and Adelaidian proud. Second place is pretty great I suppose.

After seeing these pictures, there's no way you don't want to watch the show. Please ensure your stomach is filled beforehand.

Paella a la Maestre

Vanilla Pannacotta with Macaroons

Stuffed Loin of Lamb with Pommes Gallette and Beetroot Glaze

Slow Cooked Pigeon with Perigord Black Truffles

Lobster with Russian Salad

Seared Scallops with Braised Pork Belly

Twice baked Gruyere Cheese Souffle

Chocolate Mousse Cake with 10 elements using 50+ ingredients O_O

Sticky Date Pudding with Butterscotch Sauce and Almond Praline

There's too many pictures to choose from. Season 2 come already! For more info and recipes, visit the Masterchef website.

Gastronomic trip to Malacca

A road trip to Malacca for the lovely yummies!

Heritage city.

Lunch: Chicken Rice Balls

Let us in!

The queue for chicken rice balls. :(

Superb chicken rice balls.

Fanning the satays.

Pork satay


Nyonya laksa.

Nyonya curry


Doused with gula Melaka. Possibly world's best. *drool*

Best thirst quencher for a hot day.

Dinner: Nyonya Food

Cincalok Egg.

Good otak-otak. Yum!

Asam fish.

Some chicken. xP

Supper: Satay Celup

The super long queue for satay celup. :( 45 minutes wait.

Crowded satay celup place.

Super excited!

The secret sauce. Not to mention dipped with everyone's saliva.

I have the urge to run to Penang to hunt for good food some time soon. Anyone with me?

Sam's guide to Chili Pan Mee

Find the right store. Beware of unscrupulous competition that tries to look the part.

Order dried pan mee. About 30-45 mins wait.

While waiting. Sniff and savour the aroma of the key of the dish - dried chilli.

Make sure egg yolk isn't thoroughly cooked. Pour liberal amount of chilli depending on tolerance to spiciness.

Mix. Ensure that egg yolk and chilli covers every strand of noodle.

Clean it well. Done? Not quite.

With soup provided, pour some into bowl to wash the sides. Proceed to drink the soup from bowl.

Finally, exit the premises feeling utter satisaction from what RM5+ can bring you then live to remember what it tasted like in your mouth. Be certain that you'll be back for more. ;)

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