My good friend 'chef' Queenie is the chef of this quick and simple yet delicious Asian stir-fry.

Ingredients:
One pack of fresh king oyster mushrooms, sliced
A bunch of fresh asparagus, horizontally cut into one inch pieces
Canned gluten and peanuts (can be found in most Asian groceries)
3 cloves of fresh garlic, roughly chopped
2 tablespoon of extra virgin olive oil

1) Heat oil in wok
2) Add garlic and stir fry for 1 minute
3) Add mushrooms and stir fry for 1 minute on high heat
4) Cover wok and let the mushrooms cook for 1 minute on low heat
5) Add asparagus and glutton and peanuts
6) Stir fry for another minute or so or until asparagus is cooked
7) Serve with a piping hot bowl of basmati rice and enjoy!

Starter - Tortilla Wrap

Got this promotion from Groupon and found out that there is a new vegetarian restaurant in Bangsar and thought it would be a good idea to have a gathering with my friends. For a very reasonable amount of RM50. six of us can get to have a nice get together and also we were getting quite bored with the usual vegetarian restaurants in Petaling Jaya and actually looking around for something new  to try out.

The promotion is a prepared set of 6 dishes. First to be served is 6 pieces of tortilla wrap with chopped up mix vege. Everyone is quite happy as the filling is quite tasty with a bit of cheese.

 Second, came the satay with sauce. The bite and taste is alright, but it would be better if there was some cucumber to go with it.

After that, the rest of the dishes of broccoli with mushrooms, sweet and sour chicken, vegetarian mutton peratai with some capati came altogether.The servings were generous but unfortunately they were all brought out cold. We can see that the food were all pre-prepared but if they had at least taken some trouble to reheat them before serving then it would not have taken away our joy of enjoying them.

The teh halia was strong with ginger but was too sweet and with the extra pot of hot water which we had requested to dilute them was nice as taste of ginger was still good.

However, ambience in the restaurant is cosy and the staffs were all very warm and friendly.

Peace Bliss Restaurant
No. 6 Jalan Telawi 2, Bangsar, 
Kuala Lumpur.
Tel: 03-2385 4040

Ever since I've watched Disney Pixar's Ratatouille, I've been craving to try this traditional French dish.  In French, touiller means ‘to toss food’ and I can't think of a better and healthier way to enjoy a pot of vegetables tossed and stewed the French way.


Ingredients:
1 large eggplant
1 brown onion
1 red capsicum
2 medium zucchini
400g of diced tomatoes
50ml olive oil, plus extra if needed
4 garlic cloves, peeled and finely chopped
4 sprigs thyme
Handful pitted black olives
1/4 cup baby capers
1 cup fresh basil leaves, roughly chopped
1/2 cup fresh mint leaves, roughly torn
Freshly squeezed lemon juice

Method:
Chop all the vegetables into 1cm cubes. Heat oil in a large non-stick pan and cook eggplant until golden on all sides, remove from pan and set aside
Heat oil and add onion and capsicum to pan and cook until softened. Add zucchini, garlic and thyme and continue to cook for a few minutes. Add olives, capers, tomatoes and cooked eggplant and heat through. Finish off with fresh herbs, a squeeze of fresh lemon juice. Serve immediately and enjoy

Inspiration source

Labels: French, Ratatouille

The good thing about chain restaurants is that you'd always know what to expect and know that u'd always get what you want. This is definitely the case when it comes to Sushi Tei, a Japanese chain restaurant that is available all over Asia and now Sydney.

Labels: Australia, Japanese, Sushi Tei, Sydney

Was craving for a bowl of piping hot noodles to get me past the cold winter night and decided to try the new packet of Vietnamese noodle soup paste (Asian Home Gormet brand) I bought from Coles.

Ingredients (serves two)
2 serves of Rice vermicelli
1xCarrot sliced
1/2 bowl of cauliflower sliced
2 buttom mushrooms the size of your palm sliced
1/2 bunch of enoki mushrooms
150 of firm tofu cubed
1 medium sized onion chopped
750ml of water

Steps:
1) Bring the water to a boil, add the paste and chopped onions and stir well
2) Add the rest of the ingredients and let it cook for a few minutes
3) Meanwhile, cook the rice vermicelli in a separate pot
4) When they come to a boil, add vermicelli to the main pot and serve hot after topping with some oregano and ground black pepper

Labels: Vietnamese