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Kee's Creampuffs

Gonna end 2011 on a sweet note. Its Kee's Creampuffs for tonight's dinner with my puppy.com.my pals to usher in 2012. Known them since we adopted our gremlin Shalom.

Kenneth delivered the creampuffs this morning at 1030am. And while we were chatting and settled the payment, I could smell the puffs...it was awesome. Then he said to chill it for it to taste better. Aiks...
I got back to my apartment. Hmmm should I just put it into the fridge now?
I could not resist opening the box. And obviously this means the smell is even more obvious. Even Shalom runs over to check out what I was busy with. 
Look at the fluffy dainty puffs?
And now look at the insides...sweet creamy fragrant custard. This is heavenly. Hehehe... ate 2 at room temperature. And could not resist. I'm eating another 6 as I pen this post.
Verdict? These are seriously good old fashion happy creampuffs. I come from a little town Kluang with a bakery Honeyland that is almost half a century old (50 years old) that whips out the most awesome creampuffs. Today, Kee's Creampuffs is the champion for such lovely creampuffs and for bringing back the happy memories that I have had when daddy dearest would buy the freshest creampuffs in town for me for my tea time nibbles.

Seriously old fashion creampuffs without preservatives. And this means you ahve to concume it within 2 days of it been delivered to you. I will have to say this isn't the least most difficult.

For now Kee's Creampuffs is working towards a physical shop. They will deliver or you can pick it up.  Updated 14th August 2012, now Kee's have their own shop!

30-G, Jalan USJ9/5Q
Subang Business Centre
Petaling Jaya
T: +6017 384 2813

www.facebook.com/keescreampuffs
keescreampuffs@gmail.com

Price:
25 pcs and above: RM0.80/piece
100 pcs and above: RM0.70/piece
300 pcs and above: RM0.60/piece
***Minimum order of 25 pcs. RM7 delivery fee for PJ and selected KL areas.

Happy New Year peeps!

Italian Tomato

The name Italian Tomato reminds me of hubster and my fave paktology (dating) makan places some 14 years back. And when Italian Tomato sprung up in Jalan Maarof, we decided to try it. Well, the place wasn't like what we had in the Italian Tomato of those dating days in One Utama. This was nice and cozy. And this has a woodfire oven ~ I opened the door and could smell a light but distinct wood fire smell.

Drinks while waiting for food...Hubster had his iced cappucinno and Chocolate Shake. Suanie started off with Diet Coke. And I took up Shah's recommendation for a Sangria. This I have to say is one of the best Sangria that I have had. Its a blended one. Rather potent after a few glasses:D 
iced cappucinno
chocolate shake
sangria
Appetizer was Mozzarella in Carrozza. Mozzarella and anchovies sandwiched in between bread then deep-fried with tomato salsa. This is one evil appetizer that tells me that I should run more least I end up being missyfatkit rather than missyblurkit. If this had more anchovies for a saltier kick, I would have given it a perfect 10.
The Spaghetti alla Pescatora was yummy. Mixed seafood in a spicy tomato base. Very appetizing and I was actually hoping to finish this on my own. Pasta a tad soft but its a small matter since I should have told kitchen that I liked mine al dente. 
Gnocchi Quattro Formaggi was creamy and it ends there. The gnocchi lacked character. I supposed I have been rather pampered with my regular one downtown at Trattoria Cucina Italiana. Plus not many places actually serve up proper gnocchi. The added walnuts sort of redeemed this as far as I am concerned:P
I kinda liked the Ravioli di Pesce. Each ravioli was packed densely with generous salmon and coupled with a creamy salmon sauce, it was a good meal.


Finally the pizzas from a wood fire oven arrive. Please be patient when you order wood fire pizzas.

The Pizza Salmone had quite a bit of smoked salmon under a bed of capers, onions and salad on a thin crust pizza base. Crispy pizza base with a light creamy taste to it certainly went well with the smoked salmon. Pictures has them otherwise as Suanie styled the pizza for our picture. 

authentic smoky crispy crust made better with some cheese
Pizza Chorizo was worth the wait. Again a thin crust pizza with yummy lamb sausage, grilled peppers, olives, tomatoes, mozzarella and ricotta cheese. Spicy and savoury the way I love my Chorizo pizzas. And it certainly went well with the Sangria that I was having.

Being quite a carnivore, I had to order a meat dish. Opted for the Grilled Lamb Chops. The bed of spinach was a good balance to an otherwise very meaty dish. lamb was nicely grilled and it was to an order of medium rare. Obviously after we fussed over the lamb for pictures and finished up our pizzas, it became medium well. Still acceptable since I only have myself to blame for not eating it quick enough.
A rather new restaurant (opened since 1st December 2011), it is actually not too bad. With its ample parking space, I see no reason for me to return for a meal or more. Especially since it has a brilliant Sangria.

Italian Tomato,
Lot 61 Jalan Maarof
Bangsar
59100 Kuala Lumpur
T: +603 2282 222
5
Landmark ~ between Toyota showroom and Indian temple (before Petronas). This used to be known as Gaja.

A handmade Christmas card!


pretty handmade christmas card.
love the christmas tree with apples complete with a star and a pressie. awesome!
This christmas, I received many cards thru the email and mail. One which I can't help but still look and think of it a lot is this very pretty handmade one that I received from Nikel's girlfriend Shu Hwi. 

It came in a bright cheery yellow envelope. I opened in and bravo, a pretty card which Shu Hwi put together. A piece of simple art and craft but seriously it gave me the warmest fuzzy feel that I have not had for the longest time when opening greeting cards. THANX Nikel and Shu Hwi!


PS: This card is now sitting in my display in the dining room with all little gifts and souvenirs that matter to me.

I Love Yoo!

I Love Yoo! is a dream come true when one craves some good old fashion Chinese Crullers with a good bowl of tummy warming and hearty porridge. Or perhaps a bowl of warm soya milk.

Visited I Love Yoo! at One Utama recently before a dinner appointment. Truly old fashion with some good quality control at work never mind it has franchises springing around here there everwhere, this place is certainly worth the visit when you crave the chinese crullers with soya milk.  
In trouble...having this an hour before dinner:D
I have a weak spot for fresh crunchy Yau Cha Kwai (my literal translation would be ghost fried in oil!). Fluffy, crisp and lightly salted, I simply went gaga and basically could not avoid eating 3 pieces smack before dinner.
This place serves a wicked Dry Scallop Porridge. The porridge was sweet with the goodness of the scallops. It was brilliantly smooth and you could just slurp it spoon after spoon. Yes dip the Yau Cha Kwai into the porridge for some added crunch!
smooth porridge with lots of dried scallop
It is quite a good idea to serve the soya bean milk unsweetened. I love mine with brown sugar. The only downer is that the brown sugar just wasn't fragrant enough. But still...it was good enough than many stalls  out there.
your choice of brown sugar or white sugar. properly labelled so no one adds soya sauce into their 
soya bean milk!
Hubster tried the Mix Bun. Apparently it passed with flying colours with its fluffy dough and sufficient glutinous rice on top.
The Butterfly Bun wasn't too bad though I think it could do with being crunchier. I love the fact that it was liberally doused with sesame seed unlike many stalls that I can almost count the seeds.
Too close to dinner and I was almost in trouble with not being able to eat my dinner properly. The game plan? To return soon to check out the tau foo far, oyster peanut porridge, sesame balls, sweet potato balls and yam balls. These are truly old fashion snacks. I love you I Love Yoo! 

Oh! This place is halal! Super good coz it means I can makan here with my Muslim buddies too!

Recipe: Steak Tartare

I had an awesome steak tartare at Neroteca couple weeks ago. Juicy and succulent minced beef over a bed of toasted bread. Yummeh!

Here's the recipe in case you want to make it at home. And thanx to Leon of www.avtarius.com, you can view the video to see how easily it is done.

Recipe is for 4 servings:

Ingredients:
• 8g anchovy fillets
• 10g garlic cloves, chopped
• 80g chopped shallot
• 15g drained, chopped capers
• 50g Dijon mustard
• 30g extra virgin olive oil
• 1 teaspoon Worcestershire sauce
• 10g chopped of Italian parsley
• 1 egg
• 500g Angus beef sirloin chopped into tiny cubes
• Maldon sea salt and cracked black pepper
• 8 slice of rustic bread toast
• Butter lettuce

Preparation:
1. Mash the anchovy and garlic with a fork to form a paste in the mixing bowl. Add the shallot and capers and then mash it intot he paste. After that whisk the egg with a fork and add into the paste. Then add mustard into the paste and whisk again.
2. Slowly add in the extra virgin olive oil, continually whisk it until properly mixed and then add the Worcestershire sauce.
3. Now add the chopped beef and mix it well with a wooden spoon. Add in the chopped Parsley and then season with sea salt and pepper to taste.
4. Put the ready mixed tartare onto the butter lettuce leaf and mix evenly. Finally, prepare the rustic bread by toasting it until golden brown.

Meatilicious January @ Neroteca, The Somerset

2012 is round the corner. To usher in the Year of the Dragon, Neroteca is offering a range of Italian meat delights, with authentic flavors of lamb, pork and beef based cuisines. This is not just another Italian restaurant. Neroteca is a porky Italian restaurant. Cozy, tucked in the middle of KL city and serves pork...this place is already getting brownie points event before we taste the food.
love the decors
Meatilicous January is a savoury 7 course meal with wine pairing. Going at RM198++ its really quite a good deal:
Starter
Selection of cold cuts ~ Prosciutto di Parma, San Danielle, calabra piccente & mortadella
Prosecco di prosecco Conte Neri

Steak Tartare ~ Marinated Angus steak 
Prosecco Millesimato valdobbiadene

 Entrée
Pappardelle Neroteca ~ Pappardelle pasta with wild boar ragout
Majolica Muntepulciano

Stozzapretti Nduja ~ Handmade curl pasta cooked with rare salami 
Cabernet Sauvignon Louis Felipe

Main Course
Porchetta ~ Deboned suckling pig stuffed with sausage & capsicum
Valpolicella DOC Corte Giara
Sirloin Tagliata ~ Grilled sliced beef sirloin top with sautéed spinach & potatoes
Chianti Querceto
Grilled Lamb Rack ~ New Zealand lamb Rack served with garden salad & Balsamic reduction sauce
Costa di Nugola Syrah Toscana
While waiting for the guests to arrive we had a welcome drink of a delightful cocktail. Perfect for a Thursday afternoon that saw lots of sun and a thunderstorm.
The selection of cold cuts was delightful. Nothing overly salty and perfectly cured, every piece was a delightful bite. It was paired with Prosecco di prosecco Conte Neri. Light and sweet fruity notes, this  certainly is a right wine to start the meal. 
proscuitto san danielle is recognised by the marbling of fat making it more tender than
proscuitto di parma
Prosecco di prosecco Conte Neri
Steak tartare was my fave for the day as I have yet to find many places that actually serve it. A seemingly easy to make yet not that easy to make, I gladly watched Chef Lorance Abusang prepared it. Some chopping, some stirring and voila we have our Steak Tartare. Fear not as the beef is really not all that raw. The other ingredient added into the minced Angus sirloin beef actually "cooks" the meat.
juicy & flavourful steak tartare on crisp toasted bread
This invite came at the right time as I was craving for some pasta for lunch. And obviously with the crazy year end schedule, I actually had nothing to eat since I opened my eyes. And to be rewarded with my much craved pasta...I am happy girl.

Pappardelle Neroteca pasta with wild boar ragout was a comforting food. The pappardelle was of the perfect thickness and el dente. The wild boar remained succulent ~ achievable only when the wild boar is cooked slowly on low fire. 
The Stozzapretti Nduja seemed a little overcooked. The rare salami with the slightly spicy tomato base pretty much made it up for the pasta. Robust and hearty the way it should be.
The entrees were paired with Valpolicella DOC Corte Giara. A fruity and easy, it complimented the two tomato based pastas. 
Main was a trio of meat. 
The Porchetta ~ deboned suckling pig stuffed with sausage and capsicum. It was a bit too gamey for my personal liking. This I suspect is a personal preference as I am rather new to pork dishes (having on picked up pork dishes a couple of years ago).
Sirloin Tagliata was a beautiful piece of meat. Grilled to perfection, it was nicely charred outside while the centre remained juicy and pink. Perfect! These are the experts at work. And I wonder if they actual test the steaks with the Steak Finger Test?
The best of the trio would have been the Grilled Lamb Rack. An utterly succulent lamb was bursting juices and melt in your mouth goodness. Some may argue that restaurants should not go wrong with lamb. But seriously, I have met my fair share of terrible grilled lamb. 
The final wine was Costa di Nugola Syrah Toscana. This is yet another beautiful red. Rich and full bodied with clear berry flavours, it was a brilliant wine for the meats.
Initially I was hoping for desserts to be part of the menu but having experienced all the 7 dishes, I didn't have much room left. We were offered a a Limoncello before we left. This isn't part of the Meatilicious menu but it was a good end for our meal. A traditional Italian lemon liquer, it was the perfect after meal drink. It did look delicate. I drank is as soon as it arrived. Nicely chilled and cold, it does wonders to a tummy that is too full from good food.
If you like what I had or would like to experience what I just had, head by:
Neroteca
Ground Floor The Somerset
8 Lorong Ceylon
50250 Kuala Lumpur
T: +603 2070 0530
www.neroteca.com



~.~
Photos taken with the Samsung NX200 and Samsung MV800