Shabu-Shabu Restaurant - RM 25 for ALL YOU CAN EAT!

Have you heard of Shabu-Shabu? I believed you have. For those who do not know what it is, Shabu-Shabu is a Japanese dish of thin slices of meat and vegetables cooked at table in a simmering pot of broth, then dipped into any of various sauces. It is something similar to our steamboat, the favourite amongst the Chinese.

However, for Shabu-Shabu you do not dump everything at once into the simmering pot & let it overcooked like what some of us usually do with steamboat. For Shabu-Shabu, first of all, you add in the vegetables & let it cook, the sweetness of the fresh vegetables will make the soup taste sweet (no MSG is needed :P). Then, only you dip in the slices of meat, dip until the meat is just cooked, don't overcook it. Overcooked slices of meat will be too chewy.

~ The yummy pot, yum yum...~

Recently, we have found this Shabu-Shabu Restaurant located in Bandar Puteri Puchong which offer Shabu-Shabu in quite a different way. Normally, the broth for Shabu-Shabu is served in one big pot for all. This restaurant begs to differ. They serve the broth in a small individual pot. I find this very hygienic, you only dip into your own pot of broth instead of sharing one big pot with others.

~ The individual pot ~

Not only that, the fresh ingredients are served on a conveyor belt in small covered plates, like a sushi bar. So, you can choose whatever you like from the moving conveyor belt. Each type of ingredients are served in small portion like 2 slices of meat or 2 meatballs in a plate, and you can take as much as you wish to. To my surprise, they have more than 100 of ingredients for you to choose from. Just to name a few: beef slices, mutton slices, fish slices, chicken slices, spinach, broccoli, radish, red carrot, sweet corn, mushrooms, baby octopus, mussels, fried yam roll, yong tau fu, sea cucumber, korean kimchi, fried dumpling, french fries & many many more....You name it, they have it! No joke...Just look at the menu below :)

~ The pork slices & fresh prawns~

~ The baby octopus ~

Look at the menu, can you try all at once? Hehe... I doubt :P

Of course, drinks are also included. In short, everything is FREE FLOW! Cool ya?

The best of all is it is only RM25 (excluding taxes) per person for ALL YOU CAN EAT! So, eat till you drop :-)

If you decided to give it a try, be there early as there will be a long queue especially during weekend or dinner time.

The restaurant is located at:

RESTORAN SHABU-SHABU

No 19, Jalan Puteri 1/6, Bandar Puteri,

47100 Puchong, Selangor D.E.

TEL: 03- 8060 5221

Claypot Egg Noodle

~ Claypot Egg Noodle ~

Hmmm... this claypot egg noodle is my very own recipe, never copy from anywhere :P I have tried claypot egg noodle at quite a number of places but found them not delicious, either the noodles are cooked or the soup is tasteless. So, I have decided to come up with my own recipe :)

In this recipe, I used a variety of fishballs & crabstick for a quick do, if you prefer seafood then you may replace the fishballs with seafood of your choice. However, seafood needs a lot of cleaning, hehe I will only do it when I have more time. If you fancy pork, you may use pork slices, minced pork & pork balls instead of fishballs & crabstick. I don't like pork, so forget it.

Ingredients:

Serves 5

(A)
- 1 cup of anchovies, washed
- 3500 ml water
- 3 tablespoons oil
- salt to taste
(B)
- 5 egg noodles
- 10 fishballs
- 10 vege fishballs
- 10 crabsticks
- 1 iceberg lettuce, cut into bite size
- 5 eggs (optional)

Directions:

1. To make the broth, use the ingredients in (A). Heat the oil in a large cooking pot over medium heat, put in the anchovies & stir until it fragrant and turn golden brown. Pour in the water & bring to boil for 5 minutes. Turn the heat to low and simmer for 45 minutes or until the broth becomes slightly whitish in colour. Put in salt to taste. Turn off the flame & set aside. Remove the the anchovies from the broth.

~ The soup ~

2. To cook the noodle (for 1 person), ladle about 600 ml of the soup into a claypot & bring to boil over medium heat.

3. Once it starts to boil, add in the fishballs & vege fishballs, 2 each. Then, add in 1 egg noodle, cook for 30 seconds & turn the noodle to the other side to cook. Add in 2 crabsticks & some lettuce.

4. Turn the heat to low & add in the egg. If you want the whole egg to be cooked, wait for 10 seconds and turn off the flame. If you prefer to smashed up the egg to mix with the noodle & soup, turn off the flame immediately after you add the egg.

5. Serve with some fried garlic oil (is a MUST, it will make the noodle taste better).

6. Repeat step 2 to 5 to cook for the next person.

Strawberry Bean Curd Pudding

It has been quite sometime since I last made dessert, the last time was Konnyaku Jelly, I love Konnyaku Jelly. I have never make any pudding before, so this time I decided to make pudding. If you notice, I've been very adventurous with recipes lately, almost all the recipes that you see on my blog are new to me, I cooked them for the first time :-) Bored with the norm, so must try something new.

Ok, ok I must stop babbling :P Here is my strawberry pudding :) Easy to make & very convenient for busy working adults.

Refrigerating the puddings

~ Strawberry Bean Curd Pudding ~

Ingredients:

- 1 packet of Happy Grass Fruit Bean Curd Pudding Powder (http://www.happy-grass.com/)

- 3000 ml water

- 100 g sugar

- 1 can (400 ml) evaporated milk

Directions:

1. Boil 3000 ml of water, add 100 g sugar and 1 can of evaporated milk.

2. After boiling, turn off the flame. Pour in the Fruit Bean Curd Pudding Powder gradually & stir for 5 minutes.

3. Add fruit sugar (provided) and stir well.

4. Pour into moulds.

5. Set in refrigerator.

Note:

1. MUST turn off the flame before you pour in the pudding powder. If you pour in the powder with the flame on, the mixture will harden.

Cinnamon Tea Cake

~ Cinnamon Tea Cake ~

In 29 years, this is the very first cake that I have baked, sounds funny but true, I have never baked any cakes, pastries or cookies before, this is my very first time :-) Luckily, it came out good & delicious. Finished on the same day too :P

As I am very new in baking, there are not much comment that I can give here. The only thing I should improve on is to bake the cake for another 3 more minutes as I have only baked it for 27 minutes because I am worried that the base of the cake will be too burnt. Hehe... first time baking, no experince at all, next time will be better :)

Oh yes, you might be wondering why my cake look so thin (not thick enough), right? It's because I used a 22cm cake tin instead of a 20cm cake tin as recommended in the recipe. Haha...because I don't have a 20cm cake tin :P Here goes the recipe...Happy trying :-)

Ingredients:

- 60 g (2 oz) butter
- 1/2 cup (125 g/4 oz) caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 3/4 cup (90 g/3 oz) self-raising flour
- 3 tablespoons plain flour
- 1/2 cup (125 ml/4 fl oz) milk
- 20 g (3/4 oz) butter, melted
- 1 teaspoon caster sugar, extra
- 1 teaspoon ground cinnamon


Directions:

1. Preheat the oven to moderate 180 C (350 F). Grease a 20 cm round cake tin & line the base with baking paper.
2. Beat the butter & sugar until light & creamy. Add the egg gradually, beating well after each addition. Beat in the vanilla.
3. Fold in the sifted flours alternately with the milk. Stir until smooth. Spoon into the cake tin ans smooth the top.
4. Bake for 30 minutes, or until a skewer comes out clean when inserted into the centre.
5. Cool in the tin for 5 minutes, then on a wire rack.
6. Brush with the melted butter while still warm and sprinkle with the sugar and cinnamon.

Black-Eyed Pea Sweet Soup / Mei Tau Tong Sui

~ Black-Eyed Pea Sweet Soup ~

Cooked this sweet soup (tong sui) on Wednesday, while I was sick, hmmm... am still sick actually (down with fever, flu & nose inflamation)...Hehe... I am sick but the tong sui is not ok... :P it's yummy... :)

I believed this is one of the favourite tong sui for the Chinese besides the red bean tong sui, green bean tong sui etc. However, it's very rare that you can find places selling this tong sui, not many places sell this tong sui, don't know why...So, no choice have to cook this myself since I like this tong sui very much.

Ingredients:

- 250 g black-eyed peas

- 40 g sago

- 150 g brown sugar

- 1 egg white

- 5 litres water

Directions:

1. Wash the peas and set aside.

2. Fill a large cooking pot with water, add in the peas.

3. Put the pot over medium-high heat, bring to boil. Leave to boil for 5 minutes, then turn the heat to low, leave to cook for 1 hour, or until the peas become soft ( not too soft).

4. Put in brown sugar.

5. Wash the sago, add into the soup, continue to cook for about 15 minutes, or until the sago just turn transparent.

6. Turn off the heat. Stir in the egg white.

7. Best serve warm.

Note:

1. Brown sugar may be replaced with white sugar. If white sugar is used, you may need to reduce the amount as white sugar is more sweet compared to brown sugar.

2. Do not wash the sago earlier. Only wash the sago when you want to put it into the soup. It will stick together of washed earlier due to the starchiness of the sago.

3. Only stir in the egg white after heat is turned off to prevent the egg from overcooked.

Indonesian Chicken

~ Indonesian Chicken ~

Decided to add some zest to the usually boring dinner dishes with this exotic Indonesian Chicken. The tangy taste from the lemon and the aromatic flavour of the turmeric will definitely excite your palate & boost your appetite! Best serves with white rice.

Try this for your lunch or dinner!

Ingredients:

- 3 tablespoons vegetable oil

- 4 boneless chicken breast fillets, cut into cubes

- 250g green beans, cut into 2.5 cm in pieces

- 1 onion, cut into wedges

- 1/4 cup (60ml) lemon juice

- 2 tablespoon soy sauce

- 1 tablespoon brown sugar

- 2 teaspoons ground turmeric

- 1/2 cup (125ml) water

Serves 4

Directions:

1. Heat oil in a wok or frying pan, add onion & chicken, stir-fry for 3-4 minutes or until onion and chicken brown. Remove onion & chicken from pan and set aside.

2. Add grean beans to pan and stir fry for 2 minutes. Stir in lemon juice, soy sauce, sugar, turmeric and water, bring to boil & simmer for 3-5 minutes or until sauce reduces and thicken slightly. Return chicken to pan and cook for 2-3 minutes longer or until chicken is cooked through.

Garlic-Dill Salmon

~ Garlic-Dill Salmon ~

During the weekend, I tried out a great recipe which I got from one of the website. I have never try to cook salmon before, it's my first attempt, so I decided to start with this simplest recipe first. Surprisingly, it turned out to be delicious!

If you are a fish lover, you might wanna give this a try!!

Ingredients:

- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) fresh orange juice
- 3 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 2 (approx. 550g) salmon fillets

Directions:

1. In a medium baking dish, combine the garlic, orange juice, lemon juice & dill. Place the salmon in the marinade and refrigerate for up to 3 hours.

2. Preheat the oven to 190 C. Discard half of the marinade & bake the fish in the remaining sauce until cooked through, about 15 minutes. Best serve hot.