Patty & Pie

My friend took me to a cozy pizza place for dinner in Aman Suria, Petaling Jaya that serves wood-fired pizzas. He claimed that this place serves one of the best pizzas in town and he was right! They serve one of the best wood-fired pizza I’ve had.

We ordered the half and half pizza.  I chose the Margherita and my friend chose the truffle (white sauce, mozzarella, truffle cream, provolone, egg, parmesan).  I have never been a fan of truffle. It is one of those acquired flavors, either you like it or you don’t. So I was feeling skeptical yet full of anticipation.

**I do not own the pictures above. I accidentally deleted my pizza pictures. These are pictures taken by others who have dined there and I wanted to show you guys what the pizza looked like. 

The pizza resembles a Neapolitan style pizza crust with a poofy thin crispy crust yet elastic, soft and moist on the inside. Each dough is formed by hand and tossed.  The brick oven is located next to the restaurant bar so customers can watch the pizzaiolo perform the pizza tossing.

The Margherita was decent but the truffle was divine! It had a wonderful smokey flavor with a delicate hint of sweetness and fragrance from the oil and cheese. Furthermore, personally, I feel the egg accentuated and balanced all the flavors together. Each bite was memorable.

I am looking forward to my next visit!

Patty & Pie

Website: https://www.facebook.com/PattyandPie/

Opening hours: 12:00PM – 3:00PM, 6:00PM – 10:00PM

Telephone: +60 12-223 1009

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Inside scoop ice cream

A friend took me to an up-and-coming local ice cream parlor call Inside Scoop. We went to the Damansara Jaya branch.

Inside scoop started off as one store in Bangsar. Now it has expanded and they have 17 outlets throughout Selangor and in other states. I liked that they created unique local flavors such as durian, teh tarik, and cendol using local ingredients such as local tea and gula melaka (palm sugar) to the ice cream.

 

We ordered the peanut butter cup, strawberry, and durian. It cost 18.50 ringgit for a triple scoop. The ice cream was smooth, creamy and rich in flavor. It exceeded my expectations.

Inside scoop can definitely compete with international ice cream chains.

 

Website: https://www.insidescoop.com.my/

Kuching delicacies

I made a trip back to Kuching, Sarawak two weeks ago to visit my grandmother. It has been 3 years since my last visit. Kuching has many unique local foods. Here are some that I had.

Sarawak Laksa

The Sarawak laksa, or as the locals call it Kuching laksa, is a dish of an array of flavors. The main ingredient is a paste made of a wide range of local ingredients which is then added to the broth. It is usually garnished with prawn, chicken and omelet strips, bean sprouts, freshly chopped coriander and lime. The soup is tangy (from the lime), spicy, creamy (coconut milk), with a hint of sweetness.

Kuching laksa can be found in most hawker centers in Kuching.

Kolo Mee

Kolo mee is a signature Kuching dish.  It is dry egg noodles in a light sauce topped with minced pork, shallots, fried onion, slices of char siew (barbequed pork), and white pepper. It is a must-have whenever I visit. My mother, who is from Kuching, says that one of the best and authentic kolo mee is at the expert food court. The map below shows the exact location of the food court. The expert food court is not available on google maps but I’m guessing the vegetarian foods stall is located within the expert food court.


Crispy tomato ketchup noodles

This dish is only exclusively available in  Kuching and is one of the local favorites. As one can tell from the name of the dish, it is basically deep fried noodles in ketchup sauce. My mum and cousins love it. I, on the other hand, am not too fond of the dish. It only tasted like ketchup to me. However, if you had not had this dish before, it may be worth a try. Who knows? maybe you might like it.

Hakka Lei Cha

Lei Cha (tea rice) is a traditional hakka dish. The Hakkas are Han Chinese people whose ancestral homes are chiefly from the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou (https://en.wikipedia.org/wiki/Hakka_people).  The soup base consists of grounded tea leaves, herbs, peanuts, and sesame seeds, thus giving the soup a greenish color. The soup is accompanied with a bowl of rice topped with chopped green vegetables and beans, tofu, pickled radish, and crushed peanuts. The toppings vary depending on the person who makes it.  As the soup consist of the herb Kulixin, it can be somewhat bitter to some people. Even though it is biter, I find this dish really fragrant (from the roasted peanuts). It took a few tries before I started liking the dish. Nonetheless, it is a very hearty and healthy dish!

Not a lot of stalls makes this dish well. The one I had that was really good was at the expert food court located at Jalan Datuk Amar Kalong Ningkan.

 

Sugarcane with Coconut Flesh

This is a popular drink in Kuching. It is a concoction of fresh sugarcane juice, fresh coconut juice, and coconut flesh.  It is perfect on a hot day. The place to get this drink is at Song Kheng Hai hawker center.

 

There are so many more delicious food Kuching has to offer. I hope I get to share more in the future.

 

 

Durian buffet SS2

Durian is my favorite fruit of all time! I absolutely love it! To others though, the smell of the durian can be repulsive.

If you are a durian fan like me, then the durian SS2 in Petaling Jaya is the place to go! Some of the best durian varieties are sold here like Musang King, D24, and XO. The prices of the durian vary depending on the type of durian and weight. The workers will help you choose the durian based on the variety requested. Before serving the durian, you are allowed to taste the pulp. If you are dissatisfied, you can request for another.

I had the D24 and XO during my last trip back. The D24 was more expensive than the XO. The D24 was between 70 – 80 ringgit (per durian) and the XO was around 55 ringgit. Both the D24 and XO had a creamy texture and a bittersweet taste.

They are opened from Monday to Sunday, from 10am to 12am.

Telephone: 012-234-5619

Website: https://www.durianss2.com/

Cafe Flo, Sanlitun branch, Beijing

Cafe FLO is the new casual dining space from Groupe Flo, who also owns Brasserie Flo, Beijing longest standing French restaurant. There are two other branches located in Parkview Green Mall and World Trade Center mall. Each branch has a slightly different menu and different decor.

When I entered the cafe, I was taken with the decor of the restaurant. The whole interior was aesthetically pleasing. The dark wooden beam columns along with the different shades of blue accentuated the ambiance of a Parisian bistro.

I was at Cafe Flo on two different occasions. One was for brunch and the other dinner. I will share both experiences.

 

As stated on the menu, all brunch meals come with French imported butter, croissant, and Bonne Maman jam. The croissant was buttery and flaky. The baguette emanated a subtle sweet fragrance, the kind you get from a freshly baked bread.

Brunch du Chef C. 100g grilled beef tenderloin with truffled scrambled egg, bacon, pork sausage and sauteed baby potato 

150RMB

In my opinion, the price for this dish was a tad bit steep. It just had the usual ingredients for a full breakfast meal. It was good, but nothing was outstanding that would justify the price. I was not a fan of the scrambled egg. It was not because it did not taste good, but it was the way it was made. The French-style scrambled egg has a more creamy consistency with tiny curds. I prefer my eggs “dry”.

Saumon norvégien. Norwegian salmon topped with sauce Vierge with a side of cauliflower puree accompanied by asparagus.

98RMB

The salmon was cooked just right. The sauce did not overpower the natural sweetness of the salmon. The cauliflower puree was a good companion to the food.

Red velvet chocolate

I did not know what to expect from this drink. It was my first-time hearing about it, and I am a big fan of red velvet cake. In my mind, I thought maybe it would taste somewhat like a red velvet cake (plus it looked stunning in the picture). The drink was a little too sweet for me, and it tasted like a hot strawberry candy drink with milk.  Some people may like it, but it did not fancy my palate.

Vienna coffee

Two shots of strong espresso topped with whipped cream with a sprinkle of cocoa powder.

This was an enjoyable coffee. You take a sip of the coffee with the whipped cream, and it gives the coffee a light creamy sweetness, and you get this lovely bittersweet flavor with each sip.

Soupe de champignons
Creamy mushroom soup with marinated mushrooms

48RMB

The mushroom soup was delicious. This substantial warm-hued soup was a perfectly balanced blend of good quality fresh ingredients complemented by a dollop of cream.

Frites de patates douces 

Sweet potato fries with garlic aioli

25RMB

These sweet potato fries were fried to perfection.  The sweet potato used were pleasantly sweet – just a basket of deep-fried goodness!

Spaghetti au boeuf

Spaghetti with minced beef, Provençale sauce, Parisian mushroom, and Parmesan

79RMB

The spaghetti bolognese was somewhat different from the American or Italian style. It was light, creamier, and smoother in texture. There was not a lot of ground meat. I did enjoy the dish,  it was flavorful.

 

Overall, I enjoyed the food. However, unlike its more famous sister restaurant, Brasserie Flo, the service at Cafe Flo lacked professionalism. The waiters were all gathered at a counter, in the middle of the cafe, in some sort of discussion. I raised my hand to get the attention of one of the waiters for the bill, but no one saw me until I called out to one of them. Shouldn’t there be at least one waiter at different corners of the restaurant? That was my only disappointment.

Camembert with grapes and saltine crackers

I used to have a strong distaste to the thought of pairing cheeses or dry-cured ham with fruits such as Camembert and grapes, Parma ham and cantaloupe. I could not imagine how those flavors together would taste good until I had my first taste of Camembert paired with grapes and saltine crackers. I was blown away at how amazing it tasted. There could not be a more perfect matrimony of flavors! The contrast of the sweetness of the grapes along with the buttery saltiness flavor of the crackers and the slight milky, creamy flavor of the cheese makes this pairing memorable.

Camembert is a soft, earthy, creamy cow’s milk cheese, with a hint of sweetness originating from France, more specifically Camembert in northern France. I personally like to have Camembert with crunchy red grapes such as the red globe or seedless flame because of its high level of sweetness and saltine crackers. Water crackers are also good.

Camembert with grapes and saltine crackers can be served as part of breakfast or as a snack.

These are my favorite saltine crackers

Summer red cabbage salad with Balsamic dressing

I enjoy experimenting and getting creative with salads. Today for lunch, I made a spontaneous red cabbage salad with a balsamic dressing. I looked in the fridge and picked out ingredients that would be suitable for a salad. Balsamic vinegar is one of my favorite vinegar to use for salad dressings because it has a good balance of sweet and sour.

This salad is bursting with natural sweetness and fresh flavor.

I hope you will enjoy this recipe!

This recipe serves 2

Ingredients:

1/4 of a red cabbage, shredded

3 iceberg lettuce leaves, shredded

1 avocado, cut into pieces

a hand full of salted almonds, lightly toasted

2 medium sized fresh button mushroom, thinly sliced

4 sprigs of curly parsley, chopped

6 red globe grapes from Chile, cut into 4 wedges

Balsamic vinaigrette: 

1/2 cup of Balsamic  vinegar (I use Balsamic Vinegar of Modena)

1 tbsp of freshly squeezed lemon juice

3 tbsp of olive oil

2 tsp of sugar

salt and freshly ground black pepper

 

Instructions:

  1. Whisk the dressing ingredients together in a small bowl, put aside.
  2. Toss all the ingredients together in a large bowl.
  3. Pour the Balsamic vinaigrette over the salad and toss well.
  4. Enjoy!

Notes

This is a versatile salad recipe. You can play around with the ingredients, add what you like.

Roasted Lemon Chicken Thighs with Potatoes

I found this roasted lemon chicken thigh with potatoes recipe on http://thewoksoflife.com via Pinterest. I love cooking with chicken thighs because they are more tender and versatile, it does not toughen over long cooking periods. This recipe was really easy to make, requiring just a few simple ingredients.

The original recipe serves 6. As I was only cooking for two, I prepared half of each ingredient in the recipe. What I love about this dish was that the chicken and potatoes retained its natural sweetness and flavor. The parsley gave the dish a nice aromatic flavor. As Elise Bauer from simplyrecipes.com describes “It brightens flavors”.

Ingredients:

  • 6 bone-in, skin on chicken thighs
  • salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1½ pounds Eastern or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 lemon, sliced
  • 10 cloves garlic, peeled
  • ¼ cup chopped cilantro or parsley leaves

Instructions:

  1. Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium-high heat.
  2. Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together, so the potatoes and garlic are well-coated in olive oil.
  3. Transfer the chicken to the oven and cook for another 30 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from the oven and stir in the herbs. Serve.

Vai Milano

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I love having ice cream in winter. There is something about having ice cream in the cold that makes it extra pleasurable and enjoyable. I was doing some shopping at the Indigo mall with my siblings and had a sudden craving for ice cream. I have passed by the Vai Milano store many times, and this time I decided to give it a try, it would be good to expand my choices of ice cream from the usual Baskin Robins, Cold Stone, and Häagen-Dazs. Other than gelato, they also serve cakes, sorbet, and coffee. Vai Milano’s gelatos are freshly made with natural ingredients.

We ordered a dark chocolate and pistachio gelato cone. The texture of the gelato is between traditional and soft ice cream. The dark chocolate was creamy, rich and decadent, one of the best I’ve had. The pistachio was an acquired taste for me. It had an intense pistachio flavor. It took a series of licks of the gelato for my taste bud to accept the flavor.

Gaz, Persian nougat

I received a box of Shervin Gaz from a friend who had just returned from Iran. Gaz is a popular Persian nougat made with the white milky sap found on the angebin plant along with egg white, sugar, rose water and pistachios. It’s sweet, milky, soft and chewy with a subtle hint of rose water. It is one of my favorite sweets!