I had to try this place after my dad told me that there was free flow of Nasi Lemak rice and he said it was “not bad”. This shop sells Nasi Lemak with a unique concept. It is owned by a Chinese who employs Malays. The interior design of the shop is so hipster that you won’t even believe that it sells the traditional dish of Nasi Lemak. There is the cemented floor, the nonexistent ceiling where you can see the pipes running all over and the metal scaffolding, the random quotes everywhere and the pop music. For the food, customers scoop their rice and whatever ingredients they want, then pay for it at the counter.
The shop gets brownie points for being different but sometimes different isn’t that great after all. I got confused as to how much ingredients to scoop onto my plate because they charge per scoop which leads to the question of “how big is one scoop?!”. It got quite annoying that I didn’t know how much each dish cost because the dish wasn’t individually labeled with prices, they were written on this board which was hard to refer to. Basically, you just scoop with hesitation and pray hard you didn’t burn a hole in your pocket when you reach the cashier.
I ordered a deep fried chicken thigh, an omelette, sayer lodeh and a lime juice. The chicken thigh was too dry while the omelette was too thin. If you prefer a more coconut milk based sayer lodeh, you would love their sayer lodeh. It works for people who can’t take spiciness as well. The serving is too small for $1 and it left me wanting for more ): The lime juice was freshly squeezed and in Claudia’s opinion, it has fulfilled the most important criteria of a good fruit juice. The rice was a standout from the mediocre fare. This rice is not like ordinary Nasi Lemak rice, it is steamed over water instead of being cooked in a rice cooker. This means that the coconut milk is not overcooked and the rice is cooked to perfection- flavourful with bite.
I might go back again just for the $1 free flow rice but the side dishes aren’t that fantastic or cheap. I dislike how dubious their pricing system is.
It’s been a while since a homemade pizza came out of our oven. We used to use the bread machine to make the pizza dough but ever since the bread machine spoilt, we haven’t made pizza. It’s depressing because pizza is one of my favourite food and it is only satisfying if there are lots of ingredients on top which is never the case when you eat pizzas in restaurants.
Having recently discovered the amazing powers of my Kenwood mixer, I used it to knead my pizza dough and happily piled loads of ingredients on top of the base 🙂 Claudia is happy.
Ingredients for Pizza dough
4 tbsp warm water
2 tsp dry yeast
1 tsp sugar
1 tsp salt
150g bread flour
100g all purpose flour
Directions for Pizza dough
1. Place warm water, sugar and dry yeast in a bowl for 5 min until it has frothed.
2. Combine flour, salt, egg and yeast into mixer bowl.
3. Mix on low speed until dough is smooth and elastic.
4. Oil a large bowl, place dough into oiled bowl and oil the top of the dough. Place a cloth above the dough and let it rest in a warm place for 2 hours or until it has doubled in size.
Directions for making pizza
1. Preheat oven to 180 degrees celsius.
2. Divide dough into two, place each dough in a medium sized pizza pan (9 inch).
3. Roll out dough and place into oven for 5 mins.
4. Remove pizza from oven, spread tomato paste and sprinkle mozzarella cheese on top.
5. Place in oven for 3 minutes or until cheese has melted.
6. Place desired toppings and bake till cheese is melted and brown.
Apparently lemon and blueberry is a wicked combination, so I had to try it when I was coming up with ideas for Sandra’s birthday cake. I decided to make a lemon curd and blueberry jam to spread between the layers, and then frosted the cake with whipped cream just because it needed to look beautiful and everyone loves whipped cream!!!
If you’re not rushing for time, chill the cake after assembling every single layer so that the cake would not move so much when you frost it. I didn’t chill my cake which meant sliding cakes. I was on the verge of an emergency crisis when my cake slid to one side and my whipped cream went all over the place, before I realised that all I needed to do was slide the cake back haha.
The recipe for the sponge and the whipped cream is the same as that used in the recipe for Strawberry Shortcake. One tip for making the perfect whipped cream that still stays perfect after hours is to whip the cream on low speed until it reaches soft peaks and then you whip it manually until it reaches stiff peaks. Watch this video which may enlighten you as much as it enlightened me!
Anyway, here are the recipes for the Blueberry Jam & Lemon Curd:
Ingredients for Blueberry Jam
2 cups of blueberry
1 cup of water
1 cup of granulated sugar
1 tbsp of lemon juice
4 tbsp of corn starch
Directions for Blueberry Jam
1. Dump everything into a pot and heat it till it’s boiling. Keep stirring! Then simmer and reduce it.
2. Once reduced, transfer into a jar and chill it in the refrigerator.
Ingredients for Lemon Curd
1/2 cup lemon juice
1/2 cup granulated sugar
2 egg yolks
Directions for Lemon Curd
1. Whisk lemon juice, sugar, eggs and yolks together in a medium pot.
2. Place pot onto medium-low heat and whisk
3. Add in butter and continue to whisk.
4. Whisk until curd is 82 degrees celsius (use a thermometer to measure). If you do not have a thermometer, stop whisking when the curd has the thickness of warm fudge and smells like lemon curd.
5. Remove curd from heat and pour through fine mash strainer over medium bowl.
6. Press through strainer, leaving any cooked egg bits out.
7. Pour into a jar and cool in the refrigerator. Use only when chilled.