Thursday, April 24, 2014

Old Tricycle Yong Tau Foo, Taman Desa: Yong Tau Foo with a Smoky Twist!



The Original Charcoal BBQ Yong Tau Foo







I love Yong Tau Foo… its simple street food like this that never fails to satisfy my tummy in times of hunger pangs. I even admit to eating yong tau foo at least once a week simply because it’s cheap, easily available and delicious with its choices of vegetables or soy stuffed with a minced filling of fish paste, pork or both. Of course, there’s the partner-in-crime, the long thin slivers of rice noodles or Chee Cheong Fun that is splashed with various sauces to go with the yummy yong tau foo that makes this street food even more delectable.


With all that said, I heard about the latest grapevine that there is new age yong tau foo that has been smoking up Taman Desa literally. Old Tricycle Yong Tau Foo in Taman Desa is serving up their creation of yong tau foo grilled over charcoal. It started with the owner, Mr. Ray’s father who has been serving up traditional yong tau foo in his tricycle stall under the name of Choon Kee at Pudu for more than 55 years before Ray took over now. Ray decided it was time to amp up the flavors of his dad’s recipe to another level by grilling the yong tau foo.


Choi Yen and some of us headed over one evening for a taste at Old Tricycle Yong Tau Foo. The open air street café was not difficult to locate for those who knows where the famous Japanese BBQ in Taman Desa is as Old Tricycle Yong Tau Foo is located right next to it. Plastic tables and chairs are spread all over the back alley a la alfresco. If there is rain, tents are placed over the tables.


At a glance, the food is prepared in a small shop lot corner. A bright lite signage denotes that one has arrived at the street café. The night we were there, a light drizzle of rain provided a cool note to the ambience. We saw pots of charcoals being fired up outside the shop. Tables were almost filled up and some staff was busy scurrying around with plates of food and also helping out on the individual charcoal grills as well.







What stole the attention and is probably a must photo op is a 3D mural of Ray’s father selling yong tau foo on his tricycle stall! Ok… by now, this photo would have been splashed all over the World Wide Web but I would not do justice if I do not add my addition of this beautifully painted mural in this post.


We adored the concept of using old serving wares at Old Tricycle Yong Tau Foo. There is just something so wonderfully beautiful when old memories are brought back to life. Our drinks were served in steel painted mugs just like those good old days. These mugs are so popular back then and were usually coated with enamel. The ones used here are now mostly used in weddings, hence the wedding design and colors. We had lovely cold mugs of Kumquat (Honey Lime), Fuzhuk Barley and Cincau with Basil Seeds to quench our thirst that night. The drinks are refreshing and perfect for the BBQ fare. Drinks are priced at RM4.50 each.







Dishes were brought out quickly on a weaved-bamboo serving tray. The dishware is also the enamel kind that was used back in the olden days. We practically had their whole menu while soft crooning of nostalgia songs are play throughout the night. The experience really brought those good old days where life was basic and simple. Enjoying a simple meal outside where the world was more innocent and less complicated was much missed and will always be appreciated.


Our tray of goodies had a large platter of assorted yong tau foo pieces that are coated with some sauce. This is a set order where one can try a little of everything on their menu. Alongside the yong tau foo is a smaller plate of fried fuzhuk or stuffed bean curd sheets with sweet dark sauce and chili sauce. Old Tricycle Yong Tau Foo currently offers eggplant, bittergourd, chili, lady fingers, beancurd, long beans, tau foo pok, capsicum, pig skin, bacon, beancurd sheet and meatball.


We rolled up our sleeves and got busy with some grilling actions. The hot coals sizzle and smoke raises up to the air as we placed the pieces of yong tau foo on the grill. Soon after, a light smoky aroma permeates through the air and had us lusting after it excitedly. A staff came by and brushes some oil on the pieces to avoid it from sticking and help us out with the grilling action. The pieces that were ready cooked never made it to a plate for our photos because we polished it off as soon as it was ready.




I was particularly fond of the capsicum stuffed with fish paste and wrapped with bacon and the stuffed bacon roll. These really stood out in maximum flavors. A little sweet, a little savory and juicy in each bite, we had to reorder these. The rest was great too with the added smoky grilled flavors and the sauce on the yong tau foo was lightly sweet so it caramelized beautifully. Between the six of us, we walloped countless pieces of the yong tau foo after reordering twice.


Though the fried stuffed beancurd was already yummy when it was served, we were told that a light toast on the grill would make this even better. And it did, the fried beancurd sheets are addictive but one really needs to keep an eagle eye on it on the grill because it burns quite easily.


There are 3 sizes of set menu with small set of 15 pieces YTF for 2-3 pax (RM 30.00), medium set of 25 pieces YTF for 4 pax (RM 48.00) & large set of 35 pieces YTF for 5 pax (RM 65.00). A la carte is also available in case one only likes certain types of YTF. A la carte pieces start from RM1.80 onwards.







While waiting for the yong tau foo to be grilled, we devoured plates of signature Chee Cheong Fun laced with different sauces. Old Tricycle offers 4 sauces from Soy Sauce & Fried Onion to Sweet Sauce & Dried Shrimp, Curry Sauce with Pig Skin & Dried Shrimp and Curry Sauce with Sambal with a price tag of RM3.50 onwards depending on the sauce. It was a unanimous decision that we all really enjoyed the Curry Sauce with the Sambal.








Though we went back home smoky and sweaty, our appetites were thoroughly satisfied. Old Tricycle Yong Tau Foo proves to be a classic dish turn new age done well. Simple food made well gets extra points in my books. The place gets filled up early so head over as early as you can for dinner. Make sure to order their stuffed bacon for extra satisfaction!




OLD TRICYCLE YONG TAU FOO
Plaza Faber
Jalan Desa Jaya
Taman Desa, off Jalan Klang Lama
58100 Kuala Lumpur
Tel: +6012-218 1352

Business Hour: 6.00pm – 11.00pm (Closed on Tuesday)


*More photos available at my Facebook: Chasing Food Dreams




Tuesday, April 22, 2014

F&N Seasons NutriSoy Breakfast Love Campaign: My Healthy & Delicious Breakfast Loves!



Breakfast Made with Lots of Soy Goodness!



Earlier two weeks ago after attending the F&N Seasons NutriSoy Breakfast Love Campaign cooking demo here, I was inspired to take on the challenge to make delicious healthy breakfast with soy milk for my family. With my crazy work hours, it’s only fair I take some time out to make sure my family gets taken care the right way.

At the cooking demo, my eyes were open to the endless possibilities of using soy milk in breakfast recipes. In fact, after the Breakfast Love demo, my brain was just running wild with all sorts of recipes that I can whip in no time at all for my little one and it would be a nutritiously balanced breakfast too!







I came up with 3 simple recipes that really don’t take much time and effort at all. One only needs basic ingredients that most families have in their fridge and the recipes are also simple ones that we enjoy often. The only difference is a little tweak in the ingredients. Simplicity is the way to go, especially for mothers like me who are trying to balance a family and a career.

After rummaging in my fridge, I decided to make a smoothie, scrambled egg with salad and French toast. Recipes like these can easily substitute dairy products with F&N Seasons NutriSoy as a healthier option and the best part is this substitution does make the breakfast recipes delicious and healthy. F&N Seasons NutriSoy has no cholesterol and is low in fat. Its protein helps to build new tissues especially for young ones. There are also no added preservatives, flavouring and coloring in the F&N Seasons NutriSoy as well.








First up, gather your favorite fruits available. I had blueberry and plums that day. Add in your favorite yoghurt and F&N Seasons NutriSoy. If you like icy smoothies add in some ice and blend it all up. Multitask and whip up two fresh eggs with some F&N Seasons NutriSoy. Scramble the egg in a pan with a little butter or oil and serve up with a side of salad. It’s easy-peasy and you’ll have some Breakfast Love in less than 20 minutes.


On Saturday, my little one enjoyed creamy Scrambled Egg with a Blueberry & Plum Fruit Smoothie. The F&N Seasons NutriSoy really makes a lovely smoothie. He enjoyed it a lot and since there is enough sweetness in the soy milk and fruits, I didn’t need to add any sugar. The fruits blended really well in flavours and the yoghurt added a tangy and creamy note to the smoothie.

 









BLUEBERRY AND PLUM FRUIT SMOOTHIE

Handful of Blueberry
1 Plum
135gm Plain / Fruit Yoghurt
125ml F&N Seasons NutriSoy
Ice cubes (optional)

Method
Clean the fruits and cut them or remove their seeds if needed
Add in all the rest of the other ingredients in a blender and blend it up
Serve chilled

*replace the fruits above with banana, apple, melon, kiwi and more 








SCRAMBLED EGG WITH ROCKET SALAD AND TOMATOES RECIPE

2 Eggs
2 Tbsp F&N Seasons NutriSoy
Pinch of salt
Butter or Vegetable Oil

Handful Rocket leaves or Mixed Greens
Dash of Olive Oil
Dash of Balsamic Vinegar
Salt and Pepper to dress
Fresh Baby Tomatoes to serve

Method
Whip the eggs with the F&N Seasons NutriSoy and salt till airy and bubbles surface.
Heat up pan on medium heat and add in butter or vegetable oil.
Pour in the egg and use a spatula to gently scramble the egg till just set.
Turn off the heat before it cooks completely as the rest of the heat will complete the cooking.

Dress the rocket leaves with olive oil, balsamic vinegar, salt & pepper.
Serve the rocket salad with tomatoes and the fluffy scrambled egg.










On Sunday, I whipped up my little one’s favorite French toast. I substituted the milk for soy milk and it produces similar yumminess. The toast was meant to be sweet so the soy milk helps to reduce the sugar that I usually add into the egg mixture. My little one was definitely a happy camper and polished off his French toast with great happiness!



FRENCH TOAST RECIPE

2 Eggs
3 slices White/Wheat Bread
3 tbsp F&N Seasons NutriSoy
Pinch of salt and cinnamon
Butter or Vegetable Oil

Maple Syrup / Honey (to serve)

Method
Whip up the eggs with F&N Seasons NutriSoy, salt and cinnamon powder.
Soak each slice of bread in the egg mixture for 30 seconds to make sure the yummy egg is soaked into the bread.
Heat up Butter or Vegetable Oil in a pan and cooked each side of French toast for a few minutes on low fire till golden brown.
Served with maple syrup or honey and a glass of F&N Seasons NutriSoy

 








Besides the above, there are just plenty of other dishes to enjoy with a glass of chilled nutty and creamy F&N Seasons NutriSoy all day. Even our local food like half boiled eggs and toast, Kway Teow Soup, Wantan Noodles, Nasi Lemak, Chee Cheong Fun and more goes well with soy milk. For a healthier breakfast, warm up F&N Seasons NutriSoy and serve it with soda biscuits for a sweet and savory combination!








A little effort goes a long way. My Breakfast Love recipes are easy and simple, taste good and are a great way to kick off the day with the much needed energy. It feels really good to be able to feed my family a healthy and nutritious breakfast on some days when I can. On days when I working, I also find myself replacing my cereal and milk with cereal and soy milk for a healthier option. Thanks to F&N Seasons NutriSoy for the Breakfast Love campaign that sparked my awareness on the importance of feed my family with soy goodness!


For more information about F&N Seasons NutriSoy and more tips on breakfast recipes with F&N Seasons NutriSoy, check out their Facebook at www.facebook.com/NutriSoy.MY






Thursday, April 17, 2014

Hennesy X.O Appreciation Grows: The Spirit of Conquest Disembarks for Johor Bahru For The First Time!











This year, Hennessy X.O Appreciation Grows returns to enthrall connoisseurs with a gastronomy experience unlike any other. To be held in Johor for the very first time ever, the Hennessy X.O Appreciation Grows will port into Danga Bay from 16-18 April this year. Hennessy X.O Appreciation Grows is a platform that delivers the ultimate Hennessy experience through a journey of great cuisine and fine cognac that truly showcases the legacy of Hennessy X.O.


Honoring superior savoir-faire, craftsmanship and innovation in creating an elegant cognac, Hennessy X.O. captivates cognac connoisseurs today just as it did the world when it was first created by Maurice Hennessy in 1870. Pioneering the class of X.O, Maurice Hennessy established a world-renowned benchmark of quality, now prominently appreciated by discerning drinkers worldwide.







By exclusive invitation only, this year’s Hennessy X.O Appreciation Grows will feature culinary masterpieces wonderfully composed by three times James Beard semi-finalist for Best Chef: Southwest and “Iron Chef Winner”, Chef Viet Pham.


Chef Pham was born in Malaysia and grew up in the San Francisco Bay Area and graduated from California Culinary Academy in 2002. With sufficient experience and culinary techniques under this belt, he went on to open his own restaurant in Salt Lake City, Forage, which was quickly well-received, winning Salt Lake City Magazine's Best New Restaurant in Utah in 2010 and Best Restaurant in Salt Lake City in 2011.

“Chef Viet’s conquests and dedication for perfection mirrors our own. Just as he has spent years perfecting his craft, refining recipes for the modern palate, Hennessy X.O has evolved over centuries to create the world’s finest and original X.O from the Cognac region in France enjoyed by the most discerning,” said Mathieu Duchemin, Managing Director of Moet Hennessy Diageo Malaysia.




 



Chef Viet makes his presence at a recent media pre event preview of the Hennessy X.O Appreciation Grows Danga Bay Dinner to be held on April 18, 2014. At the event, distinguish guests and media were treated to a sneak peak at Chef Viet’s culinary skills as he whipped up a dish with an ingredient chosen by the attendees. It will definitely be an exciting night!









Through the years, Hennessy X.O Appreciation Grows has developed a reputation as a series of intimate engagements for the enjoyment of true connoisseurs of the World’s number one cognac. Hosted through an immaculate gastronomic experience, Hennessy X.O A.G is aimed at enhancing guests’ true knowledge, understanding and appreciation of Hennessy X.O, the world’s first and original X.O cognac.

*Stay tune for a night of Chef Viet's creations and fine cognac!



For further information, kindly visit www.hennessy.com and www.mhdm.com.my



 

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