Don't Panik!!! - Eugene's Delicious Blog - Food

Melaka Makan-makan

nospam@example.com (Eugene Khoo) — Mon, 14 Jul 2008 18:08:15 -0400

Sunset reflections on the Melaka River

First, the hectic work week and the scramble to find a hotel considering every place was booked out... After that, a nice drive with friends down to Melaka city. Arrive at 1pm, park, walk down Jonker's street to Museum Cafe (or Jonker Dessert 88) and have our delicious Baba & Nyonya Laksa. That was washed down with cold Aik Cheong coffee and durian cendol! That done, we head to our hotel to check in and have a shower and short rest. It was really hot. Finally, we emerge at 4:30pm and drive to the Stadhuys. We climb St. Paul's hill for the first E-Session shoot with Kelly & Chye before wrapping up at about 6:30pm. We then head over to Capitol Satay for the famous Satay Celup! Finding a super long queue, we switch plans and have delicous Oi-chen (fried oyster omelet) and Melaka-style wan-tan mee.

Filling very satisfied and full, we head off to Jalan Hang Jebat (Jonker's street) and walk around a bit. After a walk up and down the street, we head back to Capitol Satay and join the much shorter queue. It still took about 45 minutes though and lots of ugly Singaporeans queuing up. Anyways, we have our fill of Satay Celup and it was time to head back to bed!

The next morning, we started early, having a quick breakfast at the hotel cafeteria and reaching Christ's Church at about 8am and started the second E-Session shoot. We finished the shoot around Jonker's street area and it was time for ice-cream. We went to a home-made ice-cream place only to find out that they've gone commercial and no longer made their own ice-cream. That was a pity but feeling all hot and sweaty, cold ice-cream feels really good. Soon, it was time to check-out of the hotel and go back to KL. What trip to Melaka is complete without chicken rice ball? So, on the way out to the highway, we stop by at a small coffee shop serving delicious chicken rice ball. This ain't the tourist thing, this is where the locals frequent. Soon with all that food stuffed into our full belly, we head back home...

This Oi-chen was really top-grade!

How long do we need to wait?

Secret herbs and spices into our Satay Sauce!

Last Week Coffee reviews...

nospam@example.com (Eugene Khoo) — Sat, 14 Jun 2008 20:10:00 -0400

The past month or so, I've been treating myself to more expensive black liquid... no, no, not the petroleum variety but the caffeine packed stuff. Since I usually have time to make and enjoy my coffee on weekends, I figured no point getting some el cheapo coffee. Anyways, late April I got the Colombia Nariño El Tambo Black Apron exclusive but just last week, I was recommended by my regular Barista to try the Rwanda Blue Bourbon. So of course I did. Anyways, the Colombian, well, tastes like most latin American coffee I've tasted, kinda chocolately with a hint of citrus. Somehow I did not taste any floral notes that were claimed. The Rwanda Blue Bourbon on the other hand was quite good. I like my coffee bold but the Rwanda has complexity and body that I savor in a coffee. I also make them extra thick...

Both are quite good but somehow the Rwanda Blue Bourbon suits my taste better. Goes well with many simple breakfasts or heavier Malaysian fare too which is another advantage!

An early dinner...

nospam@example.com (Eugene Khoo) — Tue, 08 Apr 2008 17:09:26 -0400

Have been busy lately, which explains the lack of entries recently. I'll be off to Penang on Friday so there'll be even less entries (or more) depending on time and Maxis 3G accessibility!

Gelato Affogato

nospam@example.com (Eugene Khoo) — Sun, 10 Feb 2008 07:49:00 -0500

'Affogato' literally means 'drowned' in italian and that's exactly what you do - submerge the ice cream with hot espresso. A perfect treat on a hot afternoon! Also, it's a combination of some of my favorite ingredients - Coffee and Ice-cream!

Death by Chocolate Cappuccino

nospam@example.com (Eugene Khoo) — Tue, 05 Feb 2008 09:15:00 -0500

Yes, I know the photo needs a better nicer looking cup, like the one here but I got this from I Need Coffee.

Ingredients
- Large coffee mug
- 1oz Vanilla Syrup
- 2-2oz Shots of espresso or 4oz of strong coffee
- 4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
- Chocolate Redi Whip
- Sprinkles-any color
- Chocolate pieces

Directions
First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.

Donuts Galore!

nospam@example.com (Eugene Khoo) — Sun, 20 Jan 2008 15:44:07 -0500

Donuts. Yes, "doh-nuts", made and spelled the American way. Soft fluffy and loaded with sugars and calories. The easiest way to pile on the pounds but let's not get into that yet. Way better than Dunkin Donuts, we bought a dozen and ate them all. I'd rank the Oreo coated donut the highest partially cos I like Oreos. Beware the spiky durian donut. As the donuts are freshly made onsite, the aroma is welcoming and freshness is guaranteed.

They don't keep well overnight however even though there are instructions for a microwave and their best eaten within under twenty-four hours of buying them. More photos over here.

Big Apple Donuts
They have branches in Curve, 1 Utama, Sunway Pyramid and more opening soon.

Interesting Ice Cream Cone

nospam@example.com (Eugene Khoo) — Sat, 12 Jan 2008 14:37:20 -0500

Now this is what a giant cone of ice-cream should look like!

One ABC Please!

nospam@example.com (Eugene Khoo) — Fri, 28 Dec 2007 18:31:00 -0500

Ais Batu Campur -- or Mixed Ice is a rather Malaysian invention which consists of shaved ice, nuts, kidney beans, sugar syrups, corn, and assorted jelly toppings. Sometimes, ice-cream is also used! A most yummy dessert and on Christmas Eve, Alice is serving them up fast and furious! Don't get her mad though cos you'll have an ice ball thrown at you!

A Big Breakfast

nospam@example.com (Eugene Khoo) — Sat, 22 Dec 2007 11:13:00 -0500

A wonderful way to start the morning: eggs, milk, tomatoes, cured ham, a bit of onion and garlic. Serve with a side of cucumber and olive oil pan-fried toast! Delicious!

An Ice-cream night

nospam@example.com (Eugene Khoo) — Wed, 19 Dec 2007 22:38:00 -0500

Sorry for the lousy quality photos as they were taken with the slow like molasses, bug-ridden Symbian OS powered Nokia N80.

Interesting Food Place Find

nospam@example.com (Eugene Khoo) — Fri, 14 Dec 2007 22:17:24 -0500

Review and more details to come. For now, this will do.

Yung Kee - Roasted Delicacies

nospam@example.com (Eugene Khoo) — Mon, 10 Dec 2007 14:34:20 -0500

In the Central district of Hong Kong, a long time fixture is famous for it's roasted delicacies. This restaurant is called Yung Kee. Started by Kam Shui Fai in 1942 from a dai pai dong streetside café, it is now very famous and has turned into a Hong Kong eating landmark of sorts. Their main claim to fame has been their world-renowned roasted meats, most notably the roast goose (燒鵝) and chinese barbecue pork. So while going around Hong Kong and getting my new EOS-40D, I decided that we need to review a food place. Yung Kee has both a dine-in and take-out section which I will cover more in a bit.

Locating it was very easy and the service quick and rather efficient. It is a bit odd in terms of pre-allocating your seats plus having elevator attendants. I've no complains since we were seated under four minutes. Reservations are recommended however if you decide to have dinner later than 7:30pm as we noticed the crowd increased significantly while we were dining.

We decided to order the signature roast goose and a few side dishes. The serving size was quite large so it became a bit difficult to finish after a bit. Anyways, the roast goose itself was nicely done, not over-done with a nice crisp skin and thick flavor. Some people say that goose is an acquired taste but I think it's quite similar to duck anyways. Yung Kee's roast goose is just right. Overall, the succulent goose went well with our side order of green vegetables and bean curd so it was a nice ending to an entire day walking about Hong Kong. The take-away counter operates independently of the dine-in restaurant so you have to make another order separately. They do pack it very well for travel and you won't have problems taking it on a flight. The goose however wouldn't be as crisp, juicy and succulent as if you dined in however but I guess they weren't thinking about someone taking it across the South China sea and eating it 24-hours later! Still good nonetheless but you have to really try it to enjoy it first!

Yung Kee
T: (852) 2522 1624 F: (852) 2840 0888 E: info@yungkee.com.hk
Address: 32-40 Wellington Street, Central, Hong Kong

Yut Kee - Some things never go out of style

nospam@example.com (Eugene Khoo) — Fri, 09 Nov 2007 09:28:58 -0500

You know comfort stuff -- that old t-shirt you always wear or that little pillow you've had since you're ten. How about the food you've eaten since you were young? Comfort food probably quite unhealthy if you check with today's generation of weight-conscious fanatics. I mention fanatics cos I have had the unfortunate experience of knowing (or meeting) quite a few. Can you imagine clamoring and traveling over four hundred kilometers and taking just two scoops of a dessert. Pure waste. Anyways, Yut Kee features a mix of local and western specialties, all interpreted in that old-world Hainanese cooking-wizardry.

After making more than a dozen visits, I can highly recommend this place to anyone but if you just can't order for four people when you're the only one there then take a pick from this list and you won't be disappointed. In no order of taste or preference: Hainanese-style Pork chops, Roti Babi, French Toast with Kaya, Roti Bakar, Curry Noodles, Belacan Fried Rice and the Lam Meen. Lastly, wash all of that down with a nice hot (or iced) cup of home-brewed (a blend of Malayan and Sumatran coffee beans) coffee. Wonderful! Of course by now you're quite stuffed so I'd say that you have to definitely take-away a few goodies; namely the kaya swiss roll and the marble cake.

Yut Kee, superbly comforting. Opens from 8am to 5pm, closes on Mondays.

35 Jalan Dang Wangi
Kuala Lumpur
T: 03 - 2698 8108

A week night Dinner!

nospam@example.com (Eugene Khoo) — Wed, 07 Nov 2007 20:51:00 -0500

Yummy long beans and minced pork rice

Current Coffee @ new house

nospam@example.com (Eugene Khoo) — Thu, 25 Oct 2007 16:33:00 -0400

Well, a new home needs a new coffee flavor for the mornings so this time round, we've gone Sumatran with the daily blend being the Starbucks Sumatra blend with it's intense flavor and morning jump-starting capability -- just the thing to get you going in the morning.

Weekends are supposed to be more relaxing so the Saturday and Sunday coffee calls for an earthly, aromatic and herbal coffee. Obviously weekend treats means the coffee must be good since I have time to savor it a bit. We've also gone to Sumatra, actually, to Siborong-borong on the shores of Lake Toba to be exact! Delightfully intense but low-acidity, it's just the thing for a relaxing Saturday or Sunday morning - Starbucks Black Apron - Sumatra Siborong-borong.