Love Bites Fusion Cuisine

With the 2 of our age added up, honestly this is not the place for us – Love Bites. When we entered, first glance, I could feel some young couple looking at us. Second feel was this place is so romantic yet unpractical, and obviously not for us. Since we have stepped in and Pik Nik has yet to open for business, that leaves us no other choice but to dine here.

Fusion cuisine has never been my cup of tea, perhaps I really do not know how to appreciate it.

Am sure many young couple would love to explore this place, not only explore but also would patron this because recently a few of the Hong Kong celebrities came here for a break. And it was publicly sharing in Facebook. Nowadays Facebook is a social network where you don’t have to worry what did you left out behind. Even on food, many will just posted it up in their timeline and shared what they ate and what they have tried. People like us still keeping a blog, honestly it’s all our passion or our integrity?! God knows, I believe?!

It was a heavy down pour that day… this is definitely a cozy place for crazily in love couple, cuz, the name has pronounced it all. Love Bites… tell me which couple do not go thru the crazily in love kind of relationship? In fact, for us that had married for 10 donkey years to maintain the excitement in life, not only having a frequent intimacy relationship, but also do have the on and off dating experience too. Walking in the rain, holding each other, watching movie in a theater, etc… this is a few of the example that I could think off. In fact, hubby also complained to me that I didn’t wanna go out for a date with him. (Silly me, isn’t it?)

Back to this Fusion Cuisine…. Guess am really not into it, thus whatever presented to me wasn’t really attracts me, and the serving waitress also not really into her profession. I overheard she told the guests that hang on first, am the only one serving. I can’t handle so many tables. I was like, gosh… is this the way to tell your customers???

When we stepped in, apart from having those glimpse from the others, but the waitress wasn’t warm enough to welcome us as their customer too. I was like am I in the right place first of all?? The facial expression cold and reluctant. That also the attitude that made me feel so awkward.

Looking at their menu… I guess I can understand they are creating such menu to attract more guests… they even have some passionate name for some desserts and main course too. And some are even fusion enough that had stopped me from trying it. I believe I am not adventurous enough on this!

Well… let the old lady here present to you their Love Bites’ dishes …

 

Tiramisu Coffee (RM8.90)

Fusion Aglio-Olio (RM22.90)

 

Lemongrass Pork Loin (RM22.90)

Address & Contact Number

Love Bites Fusion Cuisine

11 Nagore Road

10050 Penang

Tel: +604-228 6188

Business Hour:

Mon to Sat: 12noon to 11pm (close on Tuesday)

Sun: 3pm to 11pm

Home Cooked Sambal Fried Winged Beans 馬來棧辣椒炒四扁豆

The Heat Is On… a song sung by Glenn Frey. If you born in the 70s you will surely know who he is. This is also a famous soundtrack for the movie named Beverly Hills Cop in 1984 if am not mistaken. The lyrics was like this …

The heat is on, on the street
Inside your head, on every beat
And the beat's so loud, deep inside
The pressure's high, just to stay alive
'Cause the heat is on

…. Blah blah blah blah… and followed by

The shadows high on the darker side
Behind those doors, it's a wilder ride
You can make a break, you can win or lose
That's a chance you take, when the heat's on you
When the heat is on
This song not only reminds me of the movie but also the campaign of these 15 days. Blue flags every where, free food every where, great news every now and then.

Despite this is our day-to-day topic during lunch, and it also give me an idea what to cook for dinner, just like the song – The Heat Is On!

So, this dish is really reflecting the current situation where we are right now.

Since small, we called this 四扁豆 instead of what others called it 四棱豆 or even 四角豆, 翼豆, 龍鬚豆, 楊桃豆. Whatever it is, this is definitely many peoples’ favourite.

Some will cook with Sambal Dried Shrimp (Hokkien called it Sambal Heh Bee), some will just eat it raw.

To make the Sambal, many people would prefer to use the mortar to bound it, however some will op for food processor, however the texture will not be as nice as using mortar. For those working wife or working mother, you can now go to the market and purchase 1 small container that is about RM2, where it’s very convenient.

Basically you just need to get those winged beans and a container of those sambal belachan. To have a luxury meal, you can even add big prawns too.  

 

Ingredients

• 2 to 3 Tablespoon of sambal belachan馬來盏辣椒 (蝦膏), depending how spicy you prefer
• 2 Cloves of garlic

• Winged Beans about 10 pieces cut into diagonal slices

• 10 to 15 prawns, de-shell
• 2 Tablespoon of Oil

Method

1. Heat up the wok with 2 tablespoon of oil
2. Add in garlic, stir fry till it’s fragrant
3. Add in the prawns lightly cook it and scoop out and set aside
4. Briefly stir in the sambal belachan
5. Add back the prawns, and
6. Add in the beans stir fry it in high heat then scoop
7. Serve it hot with steam rice

懷舊娘惹餐廳 Restoran Pinang Peranakan

These days submerge and not surface up for blogging is something that honestly could make you lazy. Not only that, you will be running out of idea what to do and what to write. You will tend to lose your focus and your objectives whether this blog is meant for food review or basically recipes creation. But, who cares, right? As long as you are the owner and you know what to do regardless is food review or recipes creation, as long as you know there are some readers out there will read some of the posts here and or some of the readers will keep following your posts, what would you be losing? Well, I would have to admit that in terms of monetary, you are definitely losing out a lot!  And these days things are so expensive, nothing is cheap, and that factor could honestly make one frustrated about it.

But what comfort you most is readers are like part of the family, they give advices, ideas and so on. Isn’t that warmth your heart? It does to me.

Let’s side track a bit… GE 13^th is the hottest topic in town, even in Facebook or in any where. It’s no longer a topic to chat in Kopitiam or any other coffee shop. Some friends are even talk about it during lunch, coffee or Tweet about it. And some are even boiling angry over CEC (Central Executive Committee) for not recognizing the particular party, and from the nomination this morning, latest news was announced that there are a lot more of independent nominees contesting this GE.  Well, basically there are a lot to talk about, some colleagues and friends are taking 15 days off to campaign, to get donations and etc.

Let’s move back to food, talking about expensive food these days, recently got to know this place where I’ve just discovered. Food serving was reasonable, and the price as well. Though the place is rather quiet and not many people visit, however it ain’t any bad idea to host a friend for lunch or dinner.

Pinang Peranakan Restaurant or in Chinese is call懷舊娘惹餐廳 is located in Logan Heritage Building, at Beach Street, Penang. To be more specified, it’s same row as Standard Chartered Bank and it’s diagonal opposite of HSBC Bank. It’s easy to recognize but parking is a headache. However, you can park your car at the empty land that is opposite the building.

 

Talking about food, it’s always my job to do, of course, when there’s some one whom is good in this area, you would be humbling submerge again. Anyway, these are the food that we had that day and it had made everyone of us happy and the time that we spent together in terms of working team was great.

 

Curry Tumis Black Pomfret Fish

 

Brinjal with Minced Pork Meat

 

Nyonya’s Tao Yiu Bak

 

Nyonya’s Lobak

 

Assam Prawns

 

As for the desserts that ends the lunch was Nyonya Style Ice Kacang and BoBoChaCha.

 

Oh yes, not to forget that the restaurant also cater for those that want to have a quick bite and not fancy over having ala carte. Set lunch is serves as well, customers would encourage to check with them before order.

Other Reviews

Cquek

Jerine Lay

Carolyn O’Donnell

Contact Number / Address

懷舊娘惹餐廳

Pinang Peranakan Restoran (Authentic Nyonya Cuisine)

4, Logan Heritage

Lebuh Pantai / Beach Street (土庫街)

13000 Penang

Tel: +604-261 2269

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