Carrot Cake: My Premiere

Fred finally got some time off last Monday to teach me how to make carrot cake. I was told (by his wife…which may be a bit biased but I shall believe her, since he’s the professional & graduated from the ‘notorious’ Freemason cooking school in France) that he makes the BEST carrot cake EVER. 😉

So here are some snippets of my first baking session.

Results: PASS with Distinction. OK lah, A2 lah. Hehe. 😛

Well, this wasn’t set by me…I brought half of the cake to office the next day and ALL my colleagues said it was very nice. OK to be fair, it wasn’t completely my effort…maybe 50% mine & 50% Fred’s. 🙂

Anyway I discovered some things during the session:

  • Waaahhh the amount of sugar used in a cake is…err….well, A LOT! Goodness! Even when we put less than recommended, it was still A LOT. Gosh. OK, less cake for me from now on. 😛
  • I have pretty weak arms. Make 3 more times of this & I’ll surely grow the biceps. But thank God for mom’s mixer. Hehe.
  • Now I know why carrot cakes are expensive. Because the ingredients are not cheap either. The pricey ones are the cream cheese & pecan nuts. The rests are not much but adding them all would come up to quite a sum too. I haven’t done the maths yet but I think the cost for a whole carrot cake is probably around RM35-40.
Now for the recipe. I know you’re just dying to ask me for it, right? Hehe. OK so here it goes:

A. Vegetable Oil – 320 g
A. Plain Flour – 300 g
A. Bicarbonate Soda – 10 g
A. Sugar – 420 g
A. Eggs – 210 g
A. Salt – 2 g
A. Cinnamon Ground – 9 g
Carrots – 400 g
Pecan nuts – 100 g

1. Mix the “A” ingredients in a mixing machine for 5 minutes.

2. Grate the carrots and chop the nuts, then add them to the mix.

3. Bake at 160°c for 45 minutes. Check to see if the cake is cooked then remove from the oven and allow too cool for 10 minutes in the tin before removing and placing it on a cooling rack.

For the toppings:

Cream cheese  – 400 g
Icing sugar – 150 g
Whip cream – 400 g

1. Mix the cream cheese and icing sugar.

2. Mix the whip cream in a mixing machine until it’s fluffy.

3. Add “1” & “2” together. Mix them thoroughly. Then add some lemon juice and lemon zest.

That’s it. Good luck & let me know how it goes. 🙂


The Hungry Hog

We’ve been discussing about trying out this new place for some time. Then we finally made it last Saturday.

So how was it, you asked?

My verdict: 4.5 / 5.0 points. Very good indeed. 😀

The remaining 0.5 points is for the pork sausages, which I thought was nothing great. It was a bit hard & a far cry from the typical German bratwurst.

Bangers & Mash

We liked the Bacon Spaghetti very much. It’s mixed with chili, making it slightly spicy & tasty. Very nice!

Bacon Pasta

But the one we liked best was the Pork Chop. It wasn’t in the menu but written on the board outside. They had pre-warned us that it will take 20-30 mins to prepare…and usually when that’s the case, it could only mean that this is one dish you shouldn’t miss! And true enough, sink your teeth into the succulent meat and it would make you scream, “More! More! Moreeeeee!!!!” Hahaha! 😛

Pork Chop

The pork chop, I find, was better than the one in Betty’s Midwest Kitchen @ Aman Suria. Betty’s porky was a bit too hard, I thought. This was just nice. And you don’t need to burn your wallet for it, it only goes for RM18.90, and for a pretty big portion too.

We also ordered one of their snacks, Keropork, which was pretty interesting, I must say. You must try it.

The prices here are all very reasonable. Maybe because of the crowd of college students around the area.

You can check out their website for their menu – The Hungry Hog

Address: 71, Jalan SS15/4C, 47500 Subang Jaya (on the same road as Nasi Kandar Pelita)

Tel: 012 – 225 0877

Opening Hours: 12:00 – 2:30pm, 6:00 – 10:00pm (closed on Mondays)

Here is the map to the place:

Tau Eew Bak

Following up from my previous blog, so I made the “tau eew bak” last night. It turned out pretty well, I must say. Hehe. Though the meat could have been more tender, I thought. Maybe I didn’t boil it long enough. But it was still OK. And looks pretty good too. 😉

Here is a very brief recipe of the “tau eew bak”:

  • Cut the pork meat into cubes.
  • Chop the garlic into small pieces.
  • 1 hour before cooking, season the meat with soy sauce, dark soy sauce, pepper & chopped garlic. Mix them thoroughly & then let it season for an hour.
  • To cook, add some water to the seasoned meat. Pour them into a pot or wok. Heat it up & stir.
  • Sprinkle some sugar.
  • Close the lid to let the meat cook completely, maybe for about 15 – 20 mins. Stir occassionally.
  • You may also add “tau pok” and/or chinese mushrooms, according to your fancy.
  • Taste the sauce first before switching off the fire.
  • It’s ready when the meat is tender enough. Don’t cook too long, as the meat will shrink when overcooked.
Then, bon appetit! 😀

Birthday Carnival – Day 2

And my birthday carnival continued on to the next day. 😉

Last night, we had a double birthday celebration for Uncle Lek & myself. Uncle Lek’s birthday is today. It was a tradition carried from last year that we would celebrate our birthdays together. I don’t mind, it was good fun to catch up with the uncle & aunties & cuzzies.

So we went to Coconut Flower @ Teluk Gong for seafood. The food was nothing great to shout about. I felt that the crabs were not as fresh as they used to be…the meehoon lala was pathetic…and the tomyam prawns were too sweet. But then maybe because it was Sunday & the place was packed with people, so inadvertently the quality was compromised as well…giving them the benefit of the doubt. But people still flock to the place…I mean, I know I will still go back there again la. Haha. Suckers, aren’t we? 😛

Anyway, here are some (unedited) shots taken by Sia (except the cake, by yours truly) of the cake cutting session:

Yummy cake with cutesy tootsy decos bought by Sau Mun from San Terri Cottage, The Gardens.

Birthday Carnival – Day 1

Sookie once said that my birthday is like a carnival…always filled with a series of celebrations. 😀 I am truly grateful to be blessed with different groups of wonderful friends who would want to spend their time & money to celebrate my birthday with me. Haha. And not forgetting my relatives here in KL as well. Sometimes I wonder if they really mean to celebrate my birthday or just looking for excuses to hang out. Perhaps both, I suppose. Haha. Anyhow, I’m still blessed to have them in my life. 🙂

So, my first birthday celebration already started last night. That’s because Li Ping will be in Shanghai next week, so won’t be able to celebrate on the actual day with me.

We went to Ozeki Japanese Restaurant at Menara TA One, Jalan P Ramlee.

The food was good, though on a pricey side. The bill for 5 of us came up to RM430++. According to my friend, the food here is the most authentic you can find in KL…the most closely resembled those in Tokyo. We booked a private room for ourselves. In fact they only have 1 private room.

Here are some shots taken with my iPhone 4 & unedited.


Unagi salad – very nice!

 Sashimi platter

Volcano roll – something different & nice

 Unagi roll – yummylicous!

 Green tea tiramisu cake – don’t bother, seriously. Their ice-creams/sorbets are better.

For reservation, you may contact:

Ozeki Japanese Restaurant
Menara TA One, Ground Floor,
No. 22, Jalan P.Ramlee,
50250 Kuala Lumpur

Tel: 03-2166 4263

Daniel Homemade Pan Mee

OK, those who are in my Facebook & MSN would have seen the announcement before. Nevertheless, I will do it here too.

If you have read my previous blog regarding the pan mee tasting session, well, the chef has finally found a good spot to start his business. The stall was set up & has served its first customer on the 27th September 2010.

My fellow ex-colleagues & I decided to give him a so-called ‘opening ceremony’, our style, last Wed…no doubt his stall is in a typical Chinese coffee shop & the closest thing, or rather, the only thing alchohol they serve is Tiger beer, I suppose…so we brought our own wine & glasses there to celebrate! So yes, we had….pan mee with wine. Nice. 🙂

Overall, his pan mee is good. The things to look forward to are the soup & the texture of the noodle – it’s soft & smooth. On top of that, you can add egg into the pan mee, which is recommended, and he gives quite a lot of anchovies & pork cubes. My only complaint was the vege…I prefer the ‘duit-duit’ leaves compared to the spinach (I think). However, he might have changed it to the ‘duit-duit’ leaves by now after taking our feedback. 😉

For the types of noodles, you can have a choice of either the thick, thin or ‘tear’ type, soupy or dry. His dry one is pretty good, in fact some of my friends like it better than the soupy one. He sells from 10am-10pm everyday.

The Daniel Homemade Pan Mee is located at Restoran Kwai Sun, Jalan SS15/4b, Subang Jaya. (Updated: It’s no longer there. Please see below)

Hope you enjoy your pan mee. 🙂

* Updated: Daniel Homemade Pan Mee has been upgraded into a full-fledge shop since June 2012. The address of the shop is now at:

38, Jalan Anggerik Vanilla M 31/M,
Kota Kemuning,
40460 Shah Alam,

Pan Mee Tasting Nite

Last night was the 2nd food tasting session at Le’s place. Le’s an ex-colleague who has quit his job to start a food stall…well, not yet, still in product development stage. And this is where we guinea pigs come in.

The 1st session was a western menu – spaghetti + lamb shank + beef stoganoff. It was super yummy yummy YUMMY! Then he decided to change his menu to a more popular local favourite – pan mee.

So how was it, you asked? Take a look below….(hold on to your saliva!)

As I arrived late and the other ‘tasters’ had already had the 1st round of pan mee soup, so this came as my 1st dish. Apparently it’s a famous Melakan snack…still nameless at this point of time. It tasted something like the loh bak’s fried prawn fritters. Pretty good. Easy to eat.

Chef Le in action in the kitchen.




Home-made pan mee soup.

I was too busy eating the dry one, so I forgot to take a photo of it. 😛 Anyway the soup was much better.


One satisfied customer 🙂


Oh, and there were desserts too!



Overall, I still preferred the western menu. But of course I can understand the economics of doing a western food for a food stall may not seem that promising. Anyway, it was a good session. And I sure look forward to his stall opening soon. Place, still undefined, unfortunately. Soon enough, I hope. 🙂

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