Ayam Bakar

Broke from shopping at Orchard and craving for indonesian food? Then head to Lucky Plaza or more aptly known as Little Phillipines. There are 2 fantastic eateries attracting customers of all walks of life and colour. [The last time round, there were a group of hot transvestites eating at one of the two indonesian cafes there]

1. Ayam Bakar Ojolali, #03-03, telephone: 62353597

Click on Menu.

Here's the Cripsy Fish Set that comes with rice which isnt in the picture.

Their signature dish "Ayam Bakar", grilled chicken with rice. Tender to the bone and well marinated with an addictive sweet BBQ sauce which will linger in ur memory for the longest time.
Pink Coconut Drink which Nata De Coco and strips of coconut flesh; Nevermind that coconut is fattening... every bit of it is worth it.

2. Ayam Penyet Ria, #04-25/26

Menu here

The Ayam Penyat which is the smashed fried chicken is great and it comes with a mean chilli sauce and a sliver of tempeh which I cant comment much on cos its one of the rare things I wont put in my mouth.

Oxtail soup was nothing to scream about cos I found it too salty.

I didnt have space for dessert but I saw their Chendol served in a tall glass n it looked pretty good. Will try it next time round.

Choc-y Mousse

When people want chocolate ice cream, they forget about the humble mousse. Yet this mousse is the next best thing if you cant make ice cream do to the lack of patience (you can actually make ice cream without a machine) or equipment.

I simply love the gorgeous silken divinity of this chocolate mousse. We had to use up the UHT double cream lying in my fridge so this recipe was perfect since it uses relatively a lot of double cream compared to ice cream. My sis was very surprised that chocolate mousse is so low maintenance and easy to make. Here it is:

Ingredients (serves 6)
300g good-quality dark chocolate, roughly chopped
3 eggs
1/4 cup (55g) caster sugar
1 tbs good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
Method
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
Notes & tips
Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate.For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).
Sourcedelicious. - September 2004 , Page 44
Recipe by Chrissy Freer

Glorious Food from HK

Some pictures all the way from HK to tease your eyes with.


Street stall selling Waffle Balls


Suckling Pig


I actually felt bad eating the poor, frail quail

It's been a while!

I'm back from the land of roasted meat and glorious dim sum and desserts.

Always important planning for food while holidaying there because many of the HK eateries either serve overly saltish food or expensive fare. A bowl of rice can cost 10-20 HK dollars there, the equivalent of 2 to 4 S$. Quite ridiculous but thats how the cookie crumbles.

Milk pudding from Yee Shun Milk Company off Nathan Road.

If you have IFC Mall on your itinery, drop by Honeymoon Desserts which has a massive menu of chinese desserts to choose from. One of the best desserts ever tasted is their Thai glutinous rice balls in vanilla cream with mango. (in the middle of the picture below) Their mango pancake was also unique and scrumptious to the last bite.

I think you can point out which is the Thai black glutinous ball in vanilla cream and the mango pudding.

Other than desserts, my only meal time recommendation is this dim sum place called Maxim's Palace.

3rd Level, Low Block, City Hall, Connaught Road Central and Edinburgh Place. tel. 852/2526 9931. Dim sum HK$17-HK$29 (US$2.20-US$3.75). AE, DC, MC, V. Daily Mon-Sat 11am-3pm, Sun and holidays 9am-3pm, for dim sum. MTR: Central.

Be prepared to wait for at least 1 hour if you dont make reservations and if you are there on a weekend. But once you are seated, the food is fast. Dim sum ladies will come round tables with trolley in tow telling you what she has in her trolley. Get her attention if you want anything shes offering. It's a fantastic style of serving food actually.


Dim sum Dolly


Tasty fried squid

From top clockwise: steamed radish cake, siew mai,chee cheong fun, cha siew bao and pork spare ribs


Fried shrimp nuggets

mango pudding.