Little Vietnam @ Midvalley Megamall

The Rice Paper Rolls were wrapped with cold prawns, a variety of vegetables and vermicelli, dipped in a sweet sauce. Fried spring rollsChargrilled lemongrass beef served with rice and half a hard boiled egg and vegetables. The thin stripes of beef was tender and did not require much effort to cut or chew. The side coconut paste was sweet and complimented the rice and protein very well.
Beef slices, although you should order no less than a Special All Mix if you want the real deal. Just remember to throw in the mint leaves and the raw bean sprouts before you start eating.

Black coffee Hue Beef Hu Tieu ~ Hu Tieu (rice noodle) Rice 5 ColorMix looks like Lei Cha in Hakka dish but the taste is totally different. They serve this dish with lotus root soup but we conclude it's too salty. Three Colors & Ice Lime Tea

MENU

Appetizers
Vietnamese Sampler ~ RM14.90
Deep Fried Vietnamese Spring Roll ~ RM4.80
Chargrilled Chicken Meat Ball Skewer ~ RM4.80
Steamed Rice Wrapper Roll ~ RM4.80
Fresh Prawn Rice Paper Roll ~ RM6.00
Tossed Beansprouts In Sesame & Soy Sauce ~ RM6.00
Vietnamese Cabbage Salad ~ RM6.80
Lychee Salad ~ RM8.00

Pho-Soup Noodles
Home Made Beef Tendon Balls ~ RM8.00
Beef Slices ~ RM9.90
Beef Tendon Balls And Slices ~ RM11.00
Special All Beef Mix ~ RM12.90
New Zealand Rib Eye Slices & Beef Tendon Balls ~ RM16.80
Plain~ RM6.00
Shredded Chicken ~ RM8.00
Chargrilled Lemongrass Chicken ~ RM12.90
Chargrilled Lemongrass New Zealand Rib Eye ~ RM16.80

Bun-Cold Vermicelli
Vegetarian Cold Vermicelli ~ RM7.90
Vietnamese Chicken Sausage & Spring Roll ~ RM8.80
Chargrilled Chicken Meatball Skewer ~ RM9.80
Chargrilled Lemongrass Chicken & Spring Roll ~ RM12.90
Chargrilled Lemongrass Beef & Spring Roll ~ RM12.90

Noodles
Tom Yam Soup Glass Noodle ~ RM8.50
Curry Cheong Fun ~ RM7.80
Prawn & Chicken Clear Soup Hu Tieu ~ RM10.90
Hanoi Chicken Fragrant Soup Mee ~ RM8.50
Vietnamese Siu Mai Spaghetti ~ RM11.00
Starfruit & Clam Soup Hu Tieu ~ RM10.90
Spicy Hue Beef Soup Hu Tieu ~ RM14.00
Vietnamese Beef Stew Mee ~ RM11.00
Chicken Mince And Prawn Tossed Noodle ~ RM9.80
Vietnamese Tomato Soup Noodle ~ RM9.80

Com-Rice
Vietnamese 5-Colour Mixed Rice ~ RM8.00
Curry Chicken Rice ~ RM8.60
Beef Stew With Rice ~ RM8.60
Deep Fried Catfish Rice ~ RM9.60
Tomato Fried Rice With Vietnamese Chicken Sausage ~ RM8.90
Chargrilled Lemongrass Chicken Rice ~ RM12.90
Chargrilled Lemongrass NZ Rib Eye Rice ~ RM16.80
Stir Fried Lemongrass Beef Rice Bowl ~ RM9.90
Stir Fried Lemongrass Eggplant & Mushroom Rice ~ RM9.90

Congee
Plain With Egg & Fritters ~ RM5.00
Chicken Mince Soup Rice ~ RM6.90
Chicken Porridge~ RM8.00
Vietnamese ChickenMeat Ball Porridge ~ RM8.00
Beef Mince Porridge ~ RM9.90
Lemongrass Beef Soup Rice ~ RM9.90

Dessert

Three Colours Shaved Ice With Fresh Coconut Milk ~ RM5.50
Red Bean Shaved Ice With Fresh Coconut Milk ~ RM5.50
Leong Fun & Longan Shaved Ice ~ RM5.50
Mango Milkshake ~ RM5.50
Jackfruit Milkshake ~ RM5.50
Chocolate Milkshake ~ RM5.50
Lotus Pancake With Ice Cream ~ RM8.00
Deep Fried Banana With Ice Cream ~ RM8.00

Rating: 6/10

Tiger Prawns with Red Sauce in Bamboo Trunks (Chook Toong Hoong Cau Cho Har)

Ingredients
500g tiger prawns
100g sugar
40g tomato sauce
80g chilli sauce
50g Maggi seasoning
30g Lea & Perrins sauce
20g butter
20g peanut butter

Method

Clean prawns thoroughly, removing whiskers and eyes. Slit the back of the prawns. Coat prawns lightly with flour and deep fry till cooked. Set aside.

Mix sugar, tomato sauce, chilli sauce, maggi seasoning, Lea & Perrins sauce, butter and peanut butter together and cook over slow fire till everything has melted. Set aside.

Add sauce to the deep-fried prawns and let simmer for a while. Serve in bamboo trunk.

Taste and tell: The big prawns for this dish make it a grand treat. Leaving the shells intact is a good idea as it keeps the meat from shrinking. The red sauce makes this dish a sweeter version of sweet and sour prawns. Test your palate to find if you can detect the subtle taste of butter and peanut butter.

Lychee Jelly

Ingredients:
10 pieces fresh lychee
25g agar-agar powder
210g castor sugar
1,200ml water
4 tbsp fresh milk
A little pink colouring
A little lemon yellow colouring
100g dragon fruit, shredded

Method:

Peel and seed lychees and leave aside in a small bowl. Combine sugar, agar-agar powder and water in a saucepan and bring to a boil. Reduce the heat and simmer for 3-5 minutes.


Spoon a ladleful of agar-agar solution into the lychees in the bowl and leave to soak for less than a minute. In the meantime, pour a ladle of agar-agar mixture into the ring mould. Then pick up the soaked lychees and arrange them around the ring mould. Top up with a layer of agar-agar mixture and leave to set.


Divide remaining agar-agar mixture into 2 equal portions. Add yellow colouring and fresh milk to one portion and stir in shredded dragon fruit, and pink colouring to the other portion.


Use a fork to lightly scratch the lychee portion. Pour in the yellow portion of the agar-agar mixture. Leave aside for a while.


Once the yellow porion is set, scratch the layer lightly with a fork, then pour in the dragon fruit layer. Leave aside to set completely then chill in refrigerator for about 2-3 hours before removing the jelly from the mould.

DaoRae Korean BBQ Restaurant @ USJ Taipan

Subang USJ Taipan Branch
No.8C, Top Speed Business Center,
Jalan USJ 10/1J,
47620 UEP Subang Jaya.
(Tel : 03-8024-2616)

Side Dishes (Free Flow)

Spring OnionBean Sauce and Sour SauceSteam EggKorean Pancake
Korean Sushi
Grill Beef with Garlic
Korean Rice Cakes stir fried with Chilli, Veges and EggMonk Fish Head boiled in clear soup with Golden Mushrooms, Beansprouts and some other veges like Spring Onion or Leek.

Other branches of DAORAE Korean BBQ are:

Bandar Puteri Puchong Branch
No. 27-1, Jalan Puteri 1/4,
Bandar Puteri Puchong,
47100 Selangor.
(Tel : 03-80621203)

Kota Damansara Branch
No.2-3A, Jalan PJU 5/9,
Dataran Sunway, Kota Damansara,
47810 Petaling Jaya.
(Tel : 03-6140-7114)

DAORAE GARDEN
No.9, 1st Floor,
Plaza Crystal Ville Center,
Jalan 23/70A, Desa Sri Hartamas,
50480 Kuala Lumpur.
(Tel : 03-6203-2616)

Rating: 9/10

Coffee Panna Cotta

Ingredients
375ml whipping cream
125ml milk
1 tsp instant coffee granules
½ tsp vanilla essence
100g castor sugar
2cm cinnamon stick
1½ tsp gelatin
50ml hot water

Method
Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla essence.

Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.

Pour mixture through a fine sieve strainer into individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.

To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.

Roast Chicken with Grapes and Orange

Ingredients:
1 chicken (about 1.25kg)
60ml honey
juice and zest of half an orange
a bunch of green grapes
1 tbsp butter
salt and pepper
oil

Methods:
1. Rub chicken with salt and pepper.
2. Combine honey, butter, orange juice and zest in a pan, add in crushed grapes.
3. Simmer the ingredients, and then add salt to taste.
4. Leave the sauce aside while stuff the rest into the cavity of the chicken.
5. Rub chicken with oil, then roast it for 45 minutes.
6. Baste the chicken with the sauce several times during cooking.
7. Serve with rice or mashed potato, and include the cooked grapes and sauce.

Bread Pudding

Ingredients:
1 loaf of bread
4 eggs
250ml evaporated milk
1/2 cup water
2 teaspoons vanilla essence
1 cup sugar
Pinch of salt

Method:
Soak the bread in water for half an hour. Squeeze most of the water out of the bread before putting it into a mixing bowl. Add in the eggs, sugar, milk, salt and vanilla essence before stirring the contents until evenly mixed.

Make sure the water and milk completely covers the bread. Grease a baking pan before pouring in the bread mixture. Place the pan into an oven set at 200° Celcius for about 45 minutes to an hour, until it is cooked. Insert a cake tester into the pudding and if it comes out clean, the pudding is ready.

For a crunchier top layer, add some butter on the mixture before placing it in the oven.