Spring Garden KLCC, Kuala Lumpur

In my last visit to Kuala Lumpur, we stopped by KLCC for dinner since the hotel that we stayed are just nearby to KLCC. Since it was our first night in KL and also my gal are feeling not well after travelling from Penang to KL, we decided to go for "Chinese Cusine".

I recall that my fellow blogger's blog about this place before I went to KL. So without hesitation, I told them about this place and they agreed to try out the foods in

Spring Garden

Location: Lot 413, 4th Floor, Suria KLCC, 50088 Kuala Lumpur.

Tel: +603 - 2166987

Fax: +603-21667686

After we were being seated, the waitress there gave us the menu and after look through the menu, hubby decided to order:

Vegetable Mushroom Soup ~ RM15

Hubby ordered this for my gal since the doctor reckon us to give my daughter something light and not oily. So after browse through the menu, hubby decided to order this for her. The verdict from her is nothing special. ^-^ (Note: I think she also not in good appetite that night too!)

Sauteed Celery Shimeiyi ~ RM28

We love with this plate of vegetables. Since there are lots of combination in there. And every one had the chance to taste upon different kinds of vegetables. The different combination of the vegetables are great and we love it. But it was too salty for us. If they can cut down their salt, it would be excellent.

Braised Bean Curd with Crab meat ~ RM28

At first we thought that my gal would be able to try this. But after this being served, we decided not to let her to have this as it will be a bit spicy for her. And since she is not comfortable, it is not good for her to take some spicy foods.

Something that 3 of us found that this dish is less salty than the sauteed celery shimeyi although inside this claypot of bean curd consist of some salted fish. Overall, this braised bean curd with crab meat are nice to go with rice.

Deep Fried Fermented Bean Curd Shatin Chicken with ~ RM26
hubby purposely ordered this for my sister. But at the end she only had one of this. And the rest of it gone into my tummy. ^-^ Well, I must said that the deep fried fermented bean curd shatin chicken is very rich flavour. And not to mention of the aroma. If you like fermented bean curd, perhaps you can give this a try.

Stir Fry Fish Fillet with Spring Onion and Ginger ~ RM38 and Braised Peanut ~ RM5

And the last dish that we try would be the stir fry fish fillet with spring onion and ginger. We knew that we would not be able to finished the whole fish. So we decided to have some fish fillet instead. Overall, it is quite a normal dish and it is quite salty for us as well. ^-^

Overall, the foods served in this restaurant are ok. Only it is a bit too salty for our liking. The service are great and very attentive. The total bills plus all the government tax and service charge, it came to RM196.10 for 4 of us.

Free recipe sharing ~ Courtesy of Criz's and Lingzie's

I think I never shared any recipe in my blog for my readers. And today, I would like to share with you two recipes with you that I have tried in November @ Alan's potluck. The recipe that I am going to share with you is from Penang Blogger's. They actually share theirs recipe in their website before. But if you are not aware of it, you can view it from the following:

The first recipe I am going to share with you is from Criz Bon Appetite. The name of the dish is

Spicy Pamelo Salad

Criz decide to make it like "Lou Sang". And I think it is quite a good idea for Chinese New Year, isn't it? Thanks for Criz for the effort for doing this for us during the pot luck. It is quite a time consuming job to prepare.

Following are the recipe:

MAIN INGREDIENTS:

1/2 pomelo (about 6-7 segments – use flesh only and slightly peel apart)

5 shallots (slice thinly)

5 kaffir lime leaves (slice thinly)

100gms water chestnut (dice)

50gms dried shrimps (soak, dice and slightly pound)

10 bird’s eye chili pepper (cut thinly)

25gms peanuts (roasted and crushed)

10gms sesame seeds (toasted)

2 stalks coriander (pluck the leaves)
DRESSING:

4 Tbsp lime juice

4 Tbsp plum sauce

2-3Tbsp fish sauce

3-4 Tbsp fine sugar
OPTIONAL:

50gms cuttlefish strips (oil fry and drain well – to replace dried shrimps)

1 inch lemon grass stalk (chopped finely)

1 red chillies (dice finely for the extra color)

1 tsp ginger flower bud (chopped)

1 clove garlic (chopped)
PREPARATION:

1. Mix the dressing thoroughly and adjust according to your taste as some may like the salad to be a bit salty (fish sauce) or sweet (sugar). Please note that some brands of plum sauce are already sweetened.

2. Since it is "Lou Sang" style, you just need to put all ingredients in order. (Such as the photos above)

3. Serve immediately to maintain the crunchiness of the ingredients.
(Serves: 6-8)

Alan's Spaghetti, Steven's Capsicum, Pineapple and sausage finger bites and Jason + Gill Gill Cheese Pot

Chicken Lor Bak and Lingzie's Apple Crumbled Cheesecake

Following are the Apple Crumbled Cheesecake recipe:

Base:
250g digestive biscuits (blended)
120g melted butter
Apple Filling :
3 apples – peeled, cored and diced
50g castor sugar
2 tbsp lemon juice
1 tsp flour
Cheesecake Filling:
500g cream cheese
80g castor sugar
1 tbsp lemon juice
30g corn flour
200ml whipping cream
3 eggs
Crumble Topping:
120g plain flour
35g castor sugar
80g butter (diced)
100g cashew nuts

Instructions:
For the Base:

Melted butter and blended digestive biscuits
1. Blend the 250g digestive biscuits.
2. Drizzle the melted butter over the biscuits. Mix well together and press into a greased 9″ spring form pan.
3. Chill in the refrigerator while preparing the filling.
Preparing the filling:
1. Heat oven to 150 degrees Celsius.
2. Place all the ingredients for the apple filling into a sauce pan and cook until all the sugar dissolves and mixture thickens. Set aside.

Apple filling
2. Beat the cream cheese until smooth.
3. Add in the sugar and lemon juice and beat until homogenize.
4. Add in corn flour and beat.
5. Pour in the whipping cream and beat until creamy.
6. Add in the eggs, one by one, beating a little each time after each egg. The resulting mixture is rather watery.

Cheese filling mixture
7. Take out the springform pan with the chilled base from the refrigerator. Pour in half of the cheese mixture. Add the apple filling. Pour the remaining cheese mixture on top.

Making the crumbled topping:
1. Place flour and sugar into a mixing bowl.
2. Rub in the cold diced butter until all the flour, sugar and butter are incorporated resulting in a breadcrumb like texture.
3. Sprinkle the crumbled topping on top of the cheesecake filling.
4. Wrap the bottom of the springform pan with aluminium foil to prevent water from going in. (I skipped this step though and thank god no water went into my cheesecake!).
5. Place the pan into a water bath and bake in the oven for 1 hr.

Baking in a water bath
6. Turn off the oven and leave the cake in the oven for another hour.
7. Remove from oven and let cool.
8. Refrigerate until set. (Lingzie's left it overnight). Serve the cheese cake chilled.

Ho Ping @ Kampung Malabar, Penang

It has been a hectic week for me for the past week. There are too many things for me to deal with. And also its the beginning of a new year and school started for my little gal and so on. Hahahhaa...... Therefore, I don't have much time to update my blog for the past few days. I told myself that I should spend sometime during the weekend to update my blog and also to start blog hopping. lol

I am scratching my head wonder what should I blog about as there are still lots of back logs to be clear. And accidentally I saw this post that I intend to blog about it last year. But too bad that I run out of time to published this last year. It is better late than don't post right? lol

Today, I am going to blog about the foods that served in Ho Ping @ night. I blog about Ho Ping before. And you can read about it from here.

From that post, I was recommended by CK to try out the night porridge of this place. So without hesitation, we went there to try it out soon after reading the comments. And we been going back for few times to have their porridge and also Bee Hoon Thn'g.

Bak Moi ( Pork Porridge)

The stall is situated outside of Ho Ping. Along Kampung Malabar. My advise is to go early to avoid the crowd. As there are quite numbers of patrons came for the bak moi, bee hoon thn'g, koay tiaw thn'g and more. I saw many of them came for take away too.

The first visit we went there we are lucky not to wait for too long but our second visit we went there and need to wait for longer time. ^-^ But hubby did not complained as he is in loves with the bee hoon thn'g being served there.

I had bak moi on my first visit. And the soup is quite tasty as it has a very rich flavour of all the combination of "spare parts" plus pork mince.

Bee Hoon Thn'g

Hubby is in loves with this bee hoon thn'g. The reason behind this is because the generous amount of the "spare parts" served in the bee hoon thn'g. And we found out that they also contain pig brain in there. All of those are high in cholesterol. hahhahaa.......but it is hard to get all the "spare parts" all in one in a stall like this easily.

If you are a pork "spare parts" lover, you should give this place a try!

Closed up version of Bee Hoon Thn'g

We like the textures of the thick bee hoon.

Lor Bak Stall

This is the same lor bak stall in the morning session. I took this photos in the night time while waiting for our bak moi and bee hoon thn'g. And since we were hungry, we ordered some of the lor bak to eat first. lol

*****Please remember to wait patiently for the bak moi and bee hoon thn'g if you want to try it. :P *****

Lor Bak

Closed up lor bak

Another closed up lor bak

Ho Ping also served some fried noodles, char hor fun and also economy rice at night.

(Sorry for the blur photos as I took that when my camera lens have some problems. ^-^)