Golden Phoenix Restaurant

This year Chinese New Year passes very fast, and things happened just too fast till you can’t cope with it.  From the day, our boss was here for meeting and we organized a dinner in Golden Phoenix, things just gone so fast so that I didn’t rest well.

And the entire February is gone, and we are now in March, after few more weeks there’s the time many of us will practice Qing Ming for the ancestors. Time to see many folks busy buying paper clothes, paper cars and so on for the prayers. Some are even travel outstation to perform the prayers too.

Let’s not move too fast with that… capturing some light moment that we have before the New Year with our colleagues and superior in Golden Phoenix, Equatorial Penang. 

We do have Muslim colleagues in the team thus getting a Halal Chinese Restaurant would be more appropriate for this dinner. I guess nowadays most of the restaurants in the hotels are practicing Halal food and even practice too.

 

Since is approaching Chinese New Year, a plate of Yee Sang is something that shouldn’t be missed. Everyone was happily tossing the ingredients, and even happily saying have good bonus, good increment, good promotions, less customers’ complaints, less escalations, etc. It was honestly a cheerful moment when each one of us shouting for those prosperity words or greetings.

 

Sze Chuan Soup, it’s a special request from our manager whom loves the tangy taste. Though sour but this is honestly Golden Phoenix all time favourite. Tried this when we were young, and the taste didn’t change much too.

 

Roasted Chicken with Prawn Crackers. Though is something ordinary but I would have to admit that the marinade of the chicken actually make the chicken perfect, and it roasted evenly, the skin was honestly crispy too.

 

Marmite Prawns, prawns represents laughter, and it’s a must have dish on Chinese New Year. It represents laughter in the family and it would last as long as years.

 

Deep Fried Kailan and Stir Fried Assorted Mushroom with Brocolli. This is a vegetable dish that the hotel recommended. And in fact, this dish you would be surprise to know they fry with Chili Padi. Reason is to get the taste of it, and to make the whole dish more fragrant. Whoever got it, you can say that it’s a pretty good Jack Pot! (Am sure whoever read this, will laugh out loud)

 

Cantonese Steam Soon Hock Fish. When comes to steam fish I would have to op for Cantonese Style, not because am a Cantonese but honestly it has its unique taste and it will never go wrong with that. Soon Hock is one of the expensive fish in all the restaurants, I believe it’s due to their meat texture and its freshness.

 

Sze Chuan Fried Rice. The second last dish that ends the dinner. Each rice was perfectly covered with the special made sauce.

 

Last, is the dessert. We were debating should we op for cold dessert or warm. Ended up, most of us opted for hot dessert and they were recommended this Water Chestnuts Dessert for us. It was absolutely warm our stomach on a raining day.

Though this may be a bit too late for Chinese New Year, however, it was a warmth and happy dinner that I ever attended.

Thank you!

蒜爆雞塊 Garlic Fried Chicken

When hubby sent me home the other day and left for office again, I only have a few garlic and 2 pieces of chicken at home. When you’re leaving nothing to cook, I guess we got to think of an alternative way to cook something different.

But come to think of it, it wasn’t that bad, and it was a pleasant taste and it was full of wok aroma. Method of cooking this dish wasn’t that difficult too. I was just simply took whatever I have in the fridge and marinate it.

Oyster sauce is a sauce that is comfort those cook that is lack of confident in their cooking. Well, am one of them and some how it turn out to be something that hubby loves it.

Ingredients

2 chicken thigh, chopped

1 bulb of garlic, about 10 to 14 cloves

2 tablespoon of oil

Marinade

1 tablespoon of oyster sauce

2 tablespoon of light soya sauce

Method

1.   Wash and clean the chicken thigh
2.   Marinate the meat with the marinades for about 20minutes
3.   Removed the garlic’s skins and lightly press on each cloves
4.   Heat the wok with 2 table spoons of oil
5.   Throw in the garlic, lightly fried it till fragrant and lightly burn & brown too
6.   Then after add in the marinated chicken into the wok
7.   Without turning it, straight away I covered it with the lid for about 30 seconds
8.   Lid off and stir the chicken lightly and covered it again
9.   The mentioned process repeats for couple of times, this is to make sure the chicken is fully cooked
10.  Once done, dish out and serve with steamed rice

  

Enjoy!

I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

Steam Chicken 私房菜蒸雞

I know some people steam chicken will add in Chinese Sausages, and some will add Chinese Cooking Wine. But my version is only chicken and dried mushroom.  I find that adding the sausages into it, that could make the chicken very sweet, and it’s like losing its original taste.

However, different family will have their different way of steaming. For me, I cut it short and real simple. As long as no one complains and no one having stomach upset, I guess that’s the final result of that.

I truly appreciate if some one out there can give some advices, I guess I can find ways to improve it. Meanwhile here’s my simple version of steaming chicken.

Ingredients

2 chicken thigh

5 to 6 dried mushroom, soak and cut into strips

Marinade

1 tablespoon of oyster sauce

½ tablespoon of dark soya sauce

½ tablespoon of light soya sauce

½ teaspoon of sugar (or less)

Method

1.      Marinate the chicken for about 20 to 30minutes
2.       Boil water till it’s boiling hot
3.       Line up the chicken on a flat plate and garnished the mushrooms on top of it
4.       Steam the chicken for about 10 to 15 minutes
5.       Then serve while it’s hot.

I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

Fried Pork with Onion & Dried Chili 爆炒辣肉塊

I respect those housewives can cook all kinds of dishes for the family. Be it from chicken, fishes, meat, or Hokkien cuisine, Cantonese cuisine or Hainan cuisine. Some even spend time to grind the spices to curry, some even marinade the meat for a long hours.

For me, I rather have a quick one, even marinade for 15 minutes is just good enough for me. I believe most important is the flame and the wok.

Found this recipe from one of my recipe book which I bought for many years. This was found only decided to try it out when you’re running out of idea what to eat, and what to cook.  I guess this is an easy job for most expert cook.

Ingredients

500g pork tenderloin, cut into cubes

1 onion, peeled and cut into chucks

5 dried chilies, cut into small pieces (but I used chili padi instead)

Marinade

¼ tsp salt

1 tsp light soya sauce

Dash of pepper

2 tbsp water

1 tbsp corn starch

Seasoning

2 tbsp oyster sauce

1 tbsp chili sauce

1 tsp sugar

2 tbsp water

2 stalks spring onion, cut into short lengths

Method

1. Mix pork with marinade and marinate for 30 minutes
2. Heat up oil, pan-fry pork cubes until 80% cooked
3. Add onion, dried chili and stir fry until fragrant. Add seasoning and stir fry until well mixed
4. Lastly add spring onion and stir well
5. Dish up and serve with steam rice

Note:

Do note that if you are the person can’t take any salty food, my advice to omit the salt from the marinade.

Noted add in 1 tbsp corn starch for marinade could make the meat a bit too starchy, I guess need to modify that.

Without dry chili and replaced by chili padi also make this dish special too.

 

Enjoy!

Fried Chicken Cubes with Honey Peas滑炒雞球

When you’re just tired of cooking the same old dish every day, I guess, you will tend to go to bookstore to look for recipe books. Well, I have to admit that I was one of them that cooking the same old dish again and again. No doubt, many people gave me the advice that practice make perfect, but, the person keep eating the same dish also feel bored about it.

I bought this book last year and let it lying on my book shelf for a long time, till recently I realized that I have this book. A brief glance I noticed some of the recipes are easy to cook and the ingredients are easy to get too. But, I guess, it takes some time to refine the process or modify the ingredients.  Well, I could be wrong, however, never try never know, right??

  

滑炒 is a method where marinated ingredients that stir fry in the hot wok to retain the moist of the meat. From the book, I’ve learned that adding the egg white into the marinate process would help restore the juicy and the moisture.

  

Source: Yum Yum Magazine (2012 Apr/May edition) 所謂滑炒, 是說這樣炒出來的菜肴有著特別嫩滑的口感, 除了炒時有技巧, 也要加入蛋白這個重要醃料, 在醃肉時加一粒雞蛋, 炒出來的雞球果然特別滑溜。

Ingredients

2 Chicken whole legs, deboned and cut into cubes

1 cup oil for deep-frying

5 slices ginger

1 tbsp slice garlic

5 honey peas, cut into half (if you like honey peas, you can add more)

10 slices carrot (I did not use carrot but honey peas only)

Marinade

½ tsp salt

½ tsp sesame oil

1 egg white

½ tbsp corn flour

Seasoning (Mixed)

1 tbsp oyster sauce

1 tbsp light soya sauce

¼ tsp salt (if you can’t stand too salty food, you can omit this)

Dash of pepper

100ml water

2 tbsp water, mixed with 1 tsp corn starch, for thickening (I omit this as the chicken cube is well blend with the corn flour, that could help in thickening the sauces)

Method

1.  Mix chicken with marinade and marinate for 30 minutes
2.  Heat oil until medium hot, add chicken meat and deep fry until 90% cooked. Dish and drain
3.  Leave 2 tablespoon oil in wok, sauté sliced ginger and garlic until aromatic. Add in the remaining ingredients, seasoning and stir well
4.  Lastly thicken with corn starch water (if you did not add this, you can omit this step)
5. Then after, dish out and serve with steam rice

I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

SiTigun

 

SiTigun is a place where you don’t find any stress from the surrounding, and you can have a cup of coffee with a peace of mind.

Found this place by accident when I read an article few years ago, then after a word of mouth from friends and family that recommended us to try out their coffee. I would have to say that if you’re those coffee lover and wanted something real strong, I guess this is not the place.

   

Any coffee lover, those typical one would prefer a dark roast coffee bean and it has its strong aroma when you brew. SiTigun is more of a place like for back packer that they can rest for awhile and sip a cup of coffee and a bite on a slice of bread.

Well, I was here not to comment how great or how bad their coffee, but, just thought of sharing another place if you’re yearning for an American breakfast. Though nothing great to shout about, however, it’s still worth the value.

 

I love their motto – 

A cup of coffee is a cup of culture, 

A cup of respect. A cup of love. 

Don’t you agree?

I wonder what’s my motto??

Be true to yourself. Be good to yourself!

We still have a few more weeks to Chinese New Year, and it’s going to be another busy weeks and days for that preparation. A friend of mine advised me always take this lightly, be it if you will have to mess up you entire kitchen otherwise, just be it or just eat out.

Or just hang around in SiTigun for their cup of coffee, sit back and relax. I guess that would be a better choice.

Address & Contact Number

30 Jalan Nagore
10050 Pulau Pinang
Tel: +604-228 7108

Business Hour

Monday: Closed
Tuesday – Sunday: 08.00 to 22.00

Home Cooked Honey Pork Belly

I came across this post while I was googling on other matters, and find it rather easy to cook and it’s originated from a Japanese.

Without second thought and much hesitation, I told myself, got to try it out. Even though I can cook, I find myself not a confident cook like others. Some how just lack of that in me… perhaps I am so afraid of failure. I know many chefs have gone thru many failures before they are successful. But, to me, though I know that’s the path that you ought to go thru, but I find it really a waste when the entire food just not eatable anymore.

I always like how the chef cut their meat, or the way they cut anything … for example this meat, I am not able to cut per what it said in the post. Thurs, my piece of pork belly looks a bit in odd shape. And also the food presentation, the way they presented their food on a plate or a bowl. It looks like an art to me, in fact, it’s a piece of valuable art.

Ingredients

350g pork belly

Oil

Blanched spinach (optional, the original post do add this and also some Japanese mayonnaise for beautifying)

Seasoning

2 Tbsp of honey

2 Tbsp of soy sauce

1 Tbsp of oyster sauce

2 garlic gloves

Step-by-Step

1.  Slice the pork belly into 6-7mm pieces
2.  Grate garlic cloves
3.  Heat oil in a large frying pan and start cooking pork belly on high heat
4.  When both side of the pork belly is nicely browned, turn off the heat
5.  Wipe off the excess oil completely
6.  Turn the heat back on the medium heat and add the seasonings
7.  Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce
8.  Once done, nice to serve with steamed rice
   
    

Chinese New Year Cookies: Nam Yue and Sesame Cookies

 

All these while many people will make something sweet for the new year. Well, this year, I stumble upon my old Flavor Magazine on this recipe. I guess something different; at least it’s a savory type of cookies. Would you be interested to try?

Ingredients

250g butter

¼ teaspoon salt

140g icing sugar

1 Grade A egg

 
2 pieces (25g) Nam Yue (preserved red beancurd), mashed lightly with a fork

1 teaspoon pounded garlic (I actually grated it)

440g plain flour, sifted

1 teaspoon bicarbonate of soda, sifted

1 teaspoon baking powder, sifted

40g black sesame seeds

50g while sesame seeds

100g chopped walnuts

Method

1. Preheat oven to 180ºC. Grease baking trays.

2. Using an electric beater fitted with the paddle attachments, cream butter, salt and sugar.

3. Beat in egg until well combined.

4. Add in Nam Yue and garlic; mix well.

5. Add remaining ingredients and mix into a dough.

6. Chill the dough for 30 minutes.

7. Shape the dough into 3cm-diameter balls.

8. Place the dough bals on trays and gently press down at the centre of each ball to make an indentation.

9. Bake for 20 to 25 minutes, or until lightly brown.

10. Cool on a wire rack before storing in an airtight container.

Happy Baking!!

Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2011)

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover (link back to this post)*

Goh Kaki 五腳基

    

五腳基是個地方，會讓你憶起你童年的玩意，像井字棋 (Tic-Tac-Toe)，接送棒 (Pick-up Sticks)，Congkat，7石遊戲 (7 Stones Game)，這一家店就位於檳城漆木街，世界遺產所在地。

   

去年我開車路過這個地方，我在想這家店不知裡面有什麼東西，和售賣些什麼東西，一直想找時間來參觀，但我們總是找不到合適的時間來光顧他們。聽說這家店開始營業於2012年十月，一開始時，他們只有賣果汁，後來他們添加了一些小吃，和增添一些小玩意。坦白說，這主意也相當有趣和成功的，起碼它深深的吸引著我。它們的食品名稱挺有趣，我覺得有點獨特非凡的感覺，老實說你可看過馨花怒放，三馨兩遇，菇芳自賞，熱情沙漠，的食品名稱嗎?

   

白面書生就是形容牛油烤麵包，它也可以玩井字棋，你只要選擇巧克力，蜂蜜，蕃茄醬或黑胡椒醬來繪製圖案就可以了。慢點… 就連它們的醬料也有獨特的名稱。巧克力就是巧言蜜語，蜂蜜就是瘋蜂浪蝶，蕃茄醬是蕃雲茄雨，黑胡椒醬是黑白椒替。好可愛哦!

  

另一特產就是它們的香閨辣妹，也就是五腳基特色面龜。

每張桌子都有一瓶打架魚。我想這也是五腳基的特色。這讓我想起了我的童年時光。

         

如果你想回憶以前童年的時光，回憶那些年甜蜜的故事或和幾個朋友聊天，為何不考慮到五腳基一遊? 相信我吧，絕對沒有遺憾。

Other Review

Welcome On Board

KC & KC Blog 记事簿

嘻咪录

Antz World

我的 Polaroid 日记

Address & Contact Number

發林五腳基

地址： 16F-01 Lebuhraya Thean Teik 10600 Penang. (余仁生頂樓)

營業時間: 6pm-11:30pm

聯絡電話： +604-828 2916

漆木街五腳基

地址： 34 & 36 Lebuh Bishop, 10200 Penang.

營業時間: 11:30am-11:30pm

聯絡電話： +604-262 9916

http://www.gohkaki.com/