吃是福@Lim Fried Chicken

Rice + LFC Drumstick + vege

" The fried chicken is served in large whole leg pieces, paired with their version of nasi lemak, which uses plain rice versus coconut rice. The choice to serve plain rice was a nod to their customers who prefer a healthier althernative, since many Chinese believe coconut milk gives <wind to the stomach>. "

Who can resist fried chicken, especially a well-prepared one with juicy tender meat and a crispy golden skin?

Everyone love KFC (Kentucky Fried Chicken), which is now the world's most popular chicken restaurant chain, specializing in that same Original Recipe along with the Extra Crispy Chicken and Home-style sides. However, have you ever heard of "LFC" ? Actually, "LFC" is stands for "Lim Fried Chicken". 

The Little Story about "Lim Fried Chicken" ~

Mr. Lim, Lim Fried Chicken's founder. He and his wife, started this stall since @ 1983. They first opened their stall at Restoran Wong Soon Kee along Jalan SS14/1. In the beginning, the stall sold all sorts of things, like chee cheong fun, grilled fish, cockles and even prawns, testing the market's reaction to their food. It was their golden fried chicken that became a fast crowd favourite! Now, he is solely in charge of frying the chicken while his wife and now both his sons handle the rest of the work, ladling out nasi lemak and chee cheong fun.

Restoran Lim Fried Chicken @ Bandar Puteri Puchong

Clean and Spacious

We visited Lim Fried Chicken in Bandar Puteri Puchong on 9th December during our lunch session for a try. Nonetheless, we were glad that the fried chicken is superb delicious. Started with two chicken leg, greedily took a deep bite and enjoyed the paper thin crispiness delivered from the deep-fried-to-golden-brown skin; shielding juicy, tender chicken meat beneath. SImple, non-spices loaded, but satisfying. =)

Chee Cheong Fun + LFC Drumstick

" If rice is not for you, eat your fried chicken with their chee cheong fun which is paired with their fragnant curry. " 

 Curry Mutton

< Rich, Flavourful Gravy Thickly coated to chunks of mutton in minimal gamey taste >

Another Lim signature dish --- Sambal Sotong

" Sotong is cut into thick pieces but each one is perfectly cooked with none of the rubbery texture that often plagues this dish. "

 In short, Lim Fried Chicken is worth every ringgit. Lim Fried Chicken uses only fresh chicken, replenished daily, never frozen. Therefore, for the quality-wise, it is top-notch!  
Three decades in business and still standing strong, churning out memorable fried chicken at reasonable price. 

*** Lim Fried Chicken is a pork free eatery place, there is no lard being used. *** 

LFC Malaysia Delivery Android Link:-https://play.google.com/store/apps/developer?id=LFC+Malaysia

Further Reading: 

1.https://www.facebook.com/LimFriedChicken/ 

2.http://www.themalaymailonline.com/eat-drink/article/grab-your-favourite-lim-fried-chicken-at-glenmarie-shah-alam

3.http://www.malaysianflavours.com/2016/10/lim-fried-chicken-bandar-puteri-puchong.html

4.http://www.thestar.com.my/lifestyle/food/eating-out/2013/03/28/lim-fried-chicken-nasi-lemak-spot-on/

5.http://kl.coconuts.co/2015/11/02/old-favourite-lims-fried-chicken-still-going-strong-30-years

厨房忙@零负担的金枪鱼麦片三明治,Zero Burden Tuna WholeMeal Sandwiches

When it comes to preparing lunches, sandwiches are quick and easy. Shake up the brown bag boredom with little healthy and delicious ideas. Each sandwich is made with whole wheat or whole grain bread, which is digested more slowly than a processed white variety, staving off hunger linger and helping blood sugar stay stable over the course of the afternoon.

Ingredients:

(1) Wholemeal Bread

(2) 1 can of Tuna (I used TC Boy)

(3) 1 big onion

(4) 2-3 garlics

(5) 2 chilli

(6) Butter or marjerine

(7) Pepper powder + salt

(8) Ketchup @ Tomato sauce

(9) Lettuce (slices)

(10) Tomato (slices)

Method:

1. Peel the onion and garlic, then chop them.

2. Wash the lettuce, tomato and chilli, then slices them. 

3. Open up a can of TC Boy Tuna, drain of the oil or water inside.

4. Heat up a pan, put a little bit of butter. Then, stir fry the chopped onion and garlic. Follow by chilli pieces and the TC Boy Tuna. Season with some salt & pepper powder for taste. 

5. After 5-10min cook, place it in a bowl.

6. Spread butter over the bread and place lettuce slices, follow by cookes TC Boy Tuna, Tomato sauce and tomato pieces. Cover with another pieces of bread.

7. Cut sandwich diagonally in half and serve !

~~ Tada ~~~ Ready for LUNCH! \(^O^)/

* No mayonnaise, so less calories as you worried! But it still taste nice! YUM~ YUM~ 

烘焙坊@Pandan Chinese Sponge Cake,班兰马来糕

Addicted to baking this 班兰马来糕, simple ingredients & methods, easy to do! Taste so Nice too! Love it so muchie! ^___^ 

If your are first time trying this, I'm sure that you'll love it and it must be successful. Not involve any oven or any whisking methods though. 

Ingredients:

(1) 250g Self Raising Flour
(2) 50g Butter/Marjerin
(3) 100g Sugar
(4) 1 egg
(5) 7-8 pieces of Pandan Leaves
(6) 200mL water

Methods:
(1) Blend the pandan leaves with 200mL water to get the pandan juice.
(2) Cook the sugar with 200mL pandan juice over the medium heat to slowly dissolve all the sugar. Set aside.
(3) Melt the butter / marjerin by using double boil method.
(4) Seive the self raising flour. (but I skip this step, LOL)
(5) Beat the egg well in a bowl.

(6) In a big bowl, put the self raising flour, add in the pandan juices + sugar [in step 2], mix well.
(7) Then, add in the melted butter/ marjerin. Stir well.
(8) Lastly, add in the beated egg & mix the batter well.

(9) Pour the batter into each mould until 3/4 parts full.
(10) Steam over high heat for ~15-20 min.
(11) Yeay!!! Ready to be SERVED ! YUM~YUM~~ 

Enjoy !   =)

This is the second time of steamed 班兰马来糕 with some chocolate pieces for topping. =) 

厨房忙@内有乾坤的班兰包, pandan pau with veggie filling

Hello, I'm back! ^___^

"Was grandma right when she said that breakfast was the most important meal of the day?" Unless you wake up for a snack in the night, breakfast does refuel the body after the long 'fast' through the night.

Breakfast is still the most important meal because it provides the fuel for the day. Studies have shown that overweight children, adolescents and adults are less likely to eat breakfast than their thinner counterparts. Skipping breakfast often leads to eating a heavier lunch or to having a snack (often high-calorie) before lunch. Hence, eating a healthy breakfast can help in control weight gain.

Steamed buns or pau is always a good choice for breakfast!

Today, I would like to introduce my pandan pau with veggie filling. =)

>Ingredients:

A. Pau Skin

(1) Flour - 500g
(2) Planta Margarine - 50g
(3) Sugar - ~80-100g
(4) Pandan Juice (extracted from pandan leaves) - 200mL <depends & adjustable)
(5) Mauripan yeast - 5.5g

B. Pau Fillings
(1) French beans
(2) Carrot
(3) Garlic
(4) Minced pork or chicken
(5) Salt
(6) Black pepper
(7) oil

 >Methods:
(1) In a bowl, mix Mauripan yeast with warm water, set aside.
(2) In a big bowl, mix flour, planta margarine, sugar a d Mauripan yeast together.
(3) Slowly add in the pandan juice into (2) and knead the dough with hand until the dough becomes smooth and extensible.
(4) Then, set aside the dough for 15min (rest).
(5) For Pau fillings, cut French beans, carrot into cubes. Chop the garlic. Heat a wok, add in oil. Then, stir fry garlic, carrot and French beans, as well as minced pork / chicken. When cooked, addd in pinch of salt and black pepper for taste. Lastly, put it in a big bowl for later use.
(6) After the dough set aside for ~15min, scale the dough into 50g each. Then, let it rest for 15min again.
(7) Round and flatter nthe dought and place the filling at the centre of the dough.
(8) Allow the pau doughs to rest for approximately 15min.
(9) Place all the dough pieces in a steamer and steam for 10min over high heat.
(10) Ok, ready to servve!  \(^0^)/

Lovely Steamed pandan pau with veggie filling!

烘焙坊@Mandarin Orange Chiffon Cake

Chinese New Year is just over~ Still having left over mandarin oranges at home? What to do with these mandarin oranges? 
Perhaps many would said, "aiya, just throw it away la…"
Hmmm... Isn't it a waste? 


How about getting some ideas & do upon these mandarin oranges? A GOOD idea right? 

Basic knowledge of Mandarin Orange:

Mandarin Orange (Citrus reticulata), also known as the mandarine, is a small citrus tree with fruit resembling other oranges. The taste is considered less sour, as well as sweeter & stronger.


Mandarin Orange Chiffon Cake

Ingredients:
A. 6 egg whites
     80g sugar

B. 6 egg yolks
     120mL mandarin oranges juice
      90mL oil (I use Natural brand oil, which contains omega 3 & 6)
      180g self raising flour
      2 tbsp peeled mandarin orange's skin
      1/2 tsp salt

Methods:
1. Sift the self raising flour. 
*I skip this step* LOL
2. Wash mandarin oranges, squeeze out the juice & peel the skin of mandarin oranges.

3. Beat the egg yolks, add in mandarin oranges juice, oil, salt & peeled mandarin orange's skin. Stir till well combined.
4. Slowly fold in self raising flour until well mix. Put aside.
5. In another bowl, beat the egg white with an electrical mixer until it's firm. Add in the sugar in between the beating. 

6. For (B) that well mixed, fold in the (A) by 3 times until well combined.
7. Pour the batter into a Chiffon Cake mould. Tap to kick out the air inside the batter after pouring.
8. Preheat the oven, 175 degree celcius. Bake for 38 min.

**Tada** Done! Enjoy it! 😁😁😁

烘焙坊@BANANA CHIFFON CAKE

                       1 piece of banana chiffon cake, more pieces to GO ! =D

Do you know about the health benefit of every food that we are eating? Perhaps most of the time we just take the food without knowing the good benefits it will bring for our health. Sometimes we might just skip the food because we do not like that food.

Here I would like to introduce some good health benefits of bananas.
1. Reduce depression
2. Regulate the bowel system
3. Reduce blood pressure & risk of heart disease
4. Help our bones grow stronger
5. Help individuals to quit smoking
6. Help prevent anemia
7. Provide us with energy
8. Reduce menstrual pains
9. Power our brains
10. Help prevent ulcers

~ BANANA CHIFFON CAKE ~

Ingredients:

A.

6 egg yolks
120g ripen banana 

60ml vegetable oil

120g Self Raising Flour (I used BlueKey Brand)

1/4 tsp salt

B.

6 egg whites

100g sugar

1 tsp lemon juice 

Here you GO !  *** Blink ***

Methods:

1. Sift the self raising flour. Set aside. 

* usually I skip this step. * LOL but today i did it ! =P

2. In a Bowl, mash the ripen banana. 

 

3. In a Bowl, beat the egg yolks lightly, add in vegetable oil and salt and whisked till well combined. Add in the mashed banana into egg yolk mixture, mix until it's well blended. Using the same whisk, add the sifted flour until it becomes well combined.

4. In another bowl, use an electric mixer to beat the egg whites using medium speed till frothy then add in lemon juice. Continue to beat till soft peak, gradually add in the sugar and continue to beat until stiff peak.

5. Add the meringue into the egg yolk batter 1/3 at a time, each time gentle mixed before adding next. When done, pour the batter into the Chiffon pan. 

6. Bake in a pre-heated oven on the lowest rack at 180 degree Celcius top/bottom heat for 35min. 

(Noxxa BreadMaker/ Multifunctional Oven)

6. Remove from oven, immediately invert the cake until completely cool.

DONE ! =)

Nevertheless, the texture was still soft and cottony. When I asked my mother whether she liked it, she commented "好吃, 不过我还是比较喜欢香草口味的." (loosely translated, nice but i still prefer pandan flavoured chiffon cake). *she used to love pandan flavoured cakes alot* 

烘焙坊@Pandan ChiFFon Cake

                                                Pandan Chiffon Cake, Yummy!

This is my second time baking a chiffon cake. My first attempt was 1 year ago when I baked a Lemon Black Sesame Chiffon Cake. I was elated being successful on my first attempt as I was told that the success rate for a chiffon cake is not high especially for a newbie.

As the mood of baking is initiated in my heart, hence the decision to try out the Pandan Flavour (use natural Pandan leaves to extract out the Pandan juice, without using any artificial flavoring). Here's sharing my second chiffon cake after a hiatus, it's moist and fluffy and of course delicious and fragrance! =)

~ PANDAN CHIFFON CAKE ~

Ingredients:

A.

6 egg yolks

60ml Pandan juice (extracted from 12 Pandan Leaves + ~40ml water)

60ml vegetable oil

130g Self Raising Flour (I used BlueKey Brand)

1/4 tsp salt

B.

6 egg whites

130g sugar

1 tsp lemon juice 

Methods:

1. Sift the self raising flour. Set aside. 

* usually I skip this step. * LOL

2. In a Bowl, beat the egg yolks lightly, add in vegetable oil and salt and whisked till well combined. Add in the Pandan Extract into the egg yolks mixture, mix till well blended. Using the same hand whisk, add in the sifted flour till well combined.

3. In another bowl, use an electric mixer to beat the egg whites using medium speed till frothy then add in lemon juice. Continue to beat till soft peak, gradually add in the sugar and continue to beat until stiff peak.

4. Add the meringue into the egg yolk batter 1/3 at a time, each time gentle mixed before adding next. When done, pour the batter into the Chiffon pan.

5. Bake in a pre-heated oven on the lowest rack at 180 degree Celcius top/bottom heat for 35min. 

(Noxxa BreadMaker/ Multifunctional Oven)

6. Remove from oven, immediately invert the cake until completely cool.

Isn't it just that simple? Let's try it out! ^___^