Éclairs

Ingredients
100g unsalted butter
230ml water
150g plain flour, sifted
4 small eggs, lightly beaten
Egg wash (lightly beat with a fork)
1 egg yolk
1 tbsp water
A pinch of salt

Method
Place butter and water in a saucepan and heat until butter melts. (Do not allow water to simmer.) Once butter has melted, increase the heat and bring to a rapid boil. Take the pan away from the heat and add the flour. Use a wooden spoon to stir in quickly to form a smooth paste. Return pan to the heat until dough looks dry and forms a ball. It should pull away from the sides of the pan. Slowly add the eggs (put off the heat again so that the eggs do not cook), beating well after each addition. Continue to beat until the paste is thick and shiny. Pipe the choux pastry directly onto a lightly greased baking sheet (apply a little pressure when piping, to keep the shapes as uniform as possible). Lightly brush the choux fingers with egg wash and score with a fork dipped in the egg wash. Bake at 220°C for 15-20 minutes or until puffy, golden brown and risen. Transfer éclairs onto a wire rack to cool completely. When ready to fill, pierce each éclair at both ends with the tip of a small knife, then pipe filling into the opening.

Thanks to Amy Beh

Dragon-I @ Sunway Piramid

Dragon-I
G1.43, Sunway Pyramid,

No.3, Jalan PJS 11/15,

Bandar Sunway,

46150 Petaling Jaya,

Selangor.

Tel: 603- 7492 3688

This outlet's ambience and décor scheme leans towards the traditional with the contemporary approach of having an open kitchen. Guests can watch the chefs who are mainly from China "pulling" the noodles and preparing the food.

Specialising in mainly la mein (freshly prepared and "pulled" noodles) and Shanghainese cuisine, there are also some Cantonese, Szechuan and Beijing dishes featured in the extensive menu. Guests can also savour Shanghainese dumplings which are highly recommended here. The local touch is also apparent with some regional dishes such as Hokkien and Hakka cuisine.

The house speciality is the Szechuan Style La Mien, a mild, spicy and vinegar-flavoured soup noodle dish made using freshly made 'pulled' noodles. Other recommended dishes include the Cold Roasted Chicken and Cucumber Salad, Cold Sauteed Jellyfish and Cold Braised Bamboo Shoots.

Pork dishes are also popular such as the Double-Cooked Pork and an unusual item is the Fried Shrimps with Duck Egg Yolk and for dessert, there is the Cantonese Pancake, a thin pastry with red bean paste

Rating: 7.3 /10

Bokok Fish Soup

Ingredients
2 slices of belacan (unroasted) (4cm square, about 1.5cm thick)
450g tamarind pulp
550g Bokok fish or kembung fish, cleaned and gutted
1 bundle lemongrass (about 3-4 stalks, use the inner white bulbs only) (smashed)
3 1/2 tsp turmeric powder
Salt to taste
Chilli powder or red chillies to taste (optional)

Method
1) Break up the belacan and put into a large soup pot, together with two cups of water.
2) In a bowl, add one cup of water to the tamarind pulp. Squeeze tamarind and pour the juice into the soup pot. Repeating seven to eight times until the "juice" coming out is clear. Discard tamarind pulp.
3) Add fish.
4) Add lemongrass and turmeric powder. Add the chili powder or red chilies here, if desired. Stir.
5) Bring to a boil, then leave to simmer for at least an hour.
6) Add salt and chilli powder to taste.
Serve hot.

A word of caution: do not serve the soup in plastic bowls. The turmeric in the soup will leave a stain.

Thanks to Tummywise

Bliss 33 Cafe @ USJ 2, Subang Jaya

Bliss View Restaurant Sdn Bhd
No. 31-33, Jalan USJ2/2C
47600 UEP Subang Jaya
Selangor.

Tel : 03-56356110
Website: http://www.bliss33.com/

Newly open Bliss 33 Cafe. It jus like a small coffee shop which situated at USJ 2 which is near to Petronas petrol station. The food quite alright & the price reasonable. There are variety of food includes Western and Asian. The place is cosy and great.

Bliss Special Chicken (RM6.90)Mee Mamak (RM5.90)Salted Egg Butter Cream (RM9.90)"Petai" Fish Fillet Rice (RM9.90)Ice Plum Lemon (RM4.70)Salted Fish Fried Rice

Rating: 8.5 /10

Spicy Roasted Chicken Wings

Ingredients
8 chicken wings

Marinade
1 tbsp chilli powder
1 tbsp meat curry powder
2 tbsp chilli sauce
1 tbsp tomato sauce
1 tbsp oyster sauce
½ tsp pepper
1 tbsp fish sauce
1½ tbsp sugar
2 tbsp honey

Method
Rinse the chicken wings and cut off wing tips. Pat dry with several pieces of paper kitchen towels. Combine marinade in a mixing bowl. Add chicken wings to the marinade. Toss and rub marinade all over the chicken wings. Leave in the refrigerator for 3-4 hours. Lightly grease a wire rack and arrange chicken wings over. Roast in a preheated oven at 200°C for 25 minutes. Halfway through, remove the chicken wings out and brush the pieces with the remaining marinade mixture. Continue to roast until the chicken wings are cooked through or golden brown.

Thanks to Amy Beh

Fish Head Noodles @ Taman Danau Desa, KL

Ho A One Seafood Steamboat Restaurant

Jalan 1/109F, Taman Danau Desa,

Kuala Lumpur

Business Hour: 7:30am - 2:30pm (closed alternate Mondays)

I think we have nothing to do & we come to this place all the way from USJ 2. At first, we don't know what to eat for our lunch & out of sudden my friend (Steven) suggested this place. He show me the way & we drove there. This particular shop only sell Fish Head Bee Hoon. They serve in 2 variety :- deep fried fish or without deep fried fish & with milk or without milk. I tried the deep fried fish with milk which really tasty. The quantity of bee hoon no so much but the fish meat is just enough. The portion is jus nice for me but if more I still can finsh up. That glass orange in colour is pumpkin juice. This is the first time I tried-recommended. It boiled with white fungus, gingko, pumpkin - it just like the tong sui.

Fish Head Noodle Pumpkin Drink

Rating: 7.5 /10

Quick-fry Spicy Spaghetti

Ingredients
200g spaghetti
3 cloves garlic, finely chopped
3 button mushrooms, halved and sliced
½ tsp finely blended dried chilli or chilli flakes
A few dashes of coarsely ground black pepper
1 tbsp olive oil
2-3 tbsp fresh chicken stock

Garnishing
1 tbsp chopped parsley

Method

Cook spaghetti according to packet instructions, then drain well and set aside. Sauté garlic in olive oil until fragrant and lightly golden. Add chicken stock, spaghetti and button mushrooms. Toss and fry until heated through. Sprinkle in chilli flakes, ground black pepper and parsley. Toss lightly to combine then dish out and serve.