b3 b0rn.. c0nf0rm, b3 si|3nt .. di3

three-layered tea.

that’s the new thing i tasted when i was in the land of hornbills last week. thanks to achat and intan. tea, evaporated milk & wheatgrass. pity i didn’t take a photo of it. but seeing that was darned famished when i reached the restaurant – first thought was to demolish everything placed infront of me.

intan said that in kch they have another version of 3-layered tea (with gula abong). had made up my mind to try that out during our 3-hr transit in kch on return trip to kl. pity though it rained cats (err no pun intended) and dogs – so didn’t manage to get that far. apart from getting to taste kolo mee instead! ash said the restaurant she was @ had 4-layered and 5-layered teas but she missed those items on the menu until after she placed her order.

am all for new experiences with food…. so long it’s yummy !

now to find the exact recipe to the drink.

my absolute favorite dish @ Scott’s Picnic, Level 2, Suria KLCC. now that they’ve gone and revamped the place and rebranded it as ’signatures’ – dah takdak.. uwaaa

::the recipe::

INGREDIENTS for Fried Noodles:

• 170g glass noodles, soaked in cold water for 10-15 minutes and drained
• 4 prawns, shelled
• 70g chicken fillet, shredded
• 70g cabbage, shredded
• 2 eggs, lightly beaten
• 1/2 tsp sesame oil
• 3/4 tbsp oil
• 1 tsp chopped garlic
• 25g dried prawns, soaked and coarsely chopped

INGREDIENTS for Sauce:

• 1 tsp Premium oyster sauce
• 1 tsp light soya sauce
• 1/2 tsp chicken stock granules
• 1/2 tsp sesame oil
• 1/8 tsp pepper
• 1/2 tsp sugar
• 3/4 tsp thick soya sauce
• Salt to taste
• 1/2 tbsp water

Garnishing
Chopped spring onions and sliced red chillies

TO PREPARE:

1. Heat 1 tablespoon oil and half teaspoon sesame oil and fry the eggs briefly until cooked through. Remove and set aside.
2. Add remaining oil to the wok, put in garlic and fry until lightly golden.
3. Add in dried prawns and stir-fry until fragrant.
4. Stir in chicken, prawns and sauce ingredients and bring to a boil. Add in glass noodles and toss well to combine.
5. Mix in cabbage and return the pre-fried eggs to combine. Stir-fry until the glass noodle mixture is rather dry. Dish out to serve immediately with a sprinkling of chopped spring onion and sliced chillies.

SERVINGS: 1 medium

::the ‘rupe’::
tba

::the review:
tba

i am very the late in getting up to speed. it is also not helping that i am working from a desktop that’s way past its prime (was bought circa 2002) and is also our project team’s central repository (imagine 11 other people remotely accessing files from this pc)

how was my looooongggg leave? being a kl-ite, was happily awarded public holiday up to thurs. didn’t see the point of coming to work on fri. took fri off too!

well, just to sum it up in somewhat chronological order

• went furniture shopping. in preparation for vacant possession of our selayang home. instead of feb 06, the updated VP date is apr 06. not complaining tho’.. as i’d like to be able to save up a bit more b4 moving out of my parents’
• went back to mama’s hometown to attend a relative’s wedding reception. never actually did end up at the reception as kya decided she didn’t want to head for the extremely loud gathering – the food made its way to us tho’, courtesy of my younger bro who’s considerate ’nuff seeing that i’ve yet to have my lunch
• experienced the shock of my life *at that point of my life la* after the reception. saw abg awie’s car (with abg awie, ayu and my nephews in it) being spun around and lose its front wheel after being hit on the front passenger side by some dumb-ass who sped on the ipoh-kl road. most of the witnesses agreed that he couldn’t have been driving anything short of 100km/h but this dumb-ass (a local guy who’s already buddies with the local police) insists that he was going at 80km/h. local police says abg awie is at fault as he did a u-turn. we are claiming that the bugger is already driving too fast at 80km/h as the stretch of road near mama’s hometown gazetted speedlimit is 60km/h. there’s still some ding-dong-ing around – the family thinks that local police is already in this bugger’s pockets. damn those bad apples in rmp.
• went to the nearest beach to kl (peedee). regretted our staying at bayu beach resort.. the whole place is poorly maintained – room, pool, even the coffee house. the only redeeming point was the beach. much better than guoman’s – which was the main reason i decided to try bayu beach again.. (wids.. kenapa ek dulu mase kita pegi rasa cam ok aje tempat nye?! or is it becoz i’ve become a snob?)… don’t even get me started on the deplorable state of the restaurants that we visited – it was like a scene from the swarm - only instead of bees, it’s flies… yuckkss.. amir even declared that we may never vacation in peedee again.. that was how bad the experience was
• got some reading done – watched a number of dvds – played with kya a lot

just wondering when i’d be able to go on long leave like that again.. the previous long leave was maternity (which of course doesn’t count since u’re not allowed to go gallivanting) and before that it was my marriage leave… i really should go on long leave more often.

::the recipe::

INGREDIENTS for Chicken Kiev:

• 5 whole chicken breasts, halved and boned
• Salt
• 1 heaping Tablespoon chopped green onion
• 1 heaping Tablespoon chopped parsley
• 1 stick butter, cut into 10 slices
• Flour
• 2 eggs, slightly beaten
• Dry bread crumbs

INGREDIENTS for Sour Cream Sauce:

• 1/2 cup sliced mushrooms
• 2 teaspoons butter
• 1 pint sour cream
• 1 Tablespoon chopped chives

TO PREPARE:

1. For the Chicken, place each piece of chicken, boned side up, between two pieces of Saran wrap. Working out from center, pound to form cutlets about 1/4-inch thick. Peel off Saran. Sprinkle with salt.
2. Combine green onion and parsley; sprinkle equal amounts on each cutlet.
3. Place slice of butter on each cutlet; roll as a jelly roll, tucking in ends of meat. Press to seal well.
4. Dust with flour; dip in beaten eggs; roll in bread crumbs.
5. Chill for at least 1 hour.
6. Fry in deep, hot fat (340 degrees) about 5 minutes or until golden brown.
7. Sour Cream Sauce may be served with chicken.

For the Sour Cream Sauce, saute mushrooms in butter. Add sour cream and chives. Heat thoroughly. Pour over, or serve with Chicken Kiev.

SERVINGS: 10 small

::the ‘rupe’::
tba

::the review:
tba