Monday, April 20, 2009
Along with bak kut teh, one would not miss out ordering the steamed fish head, yau char kwai and the shop's signature tofu. Everytime I'm there, these are the few dishes that we order and no other.
And oh! Not forgetting the rice (RM1.20). It's superbly delicious even on it's own. Mum said they use fragrant rice, that's why it's so fluffly and nice. I thought they used pandan leave or something because it's really fragrant and just amazingly delicious.
For 5 person, with the soup all dried up into the stomach, rice bowl cleaned till it shimmers, the total bill came up to RM78 only!
Restoran Dragon View
Pusat Bandar Puchong,
Jalan Bandar 3,
Off Jalan Puchong,
47100 Puchong, Selangor
(It's located directly behind Tesco. Corner lot of a row of shop lots)
Lunch: 11am - 3pm
Dinner: 5.30pm - 9.30pm
Sunday, April 19, 2009
Recipe from: Ellen Einstein adapted in Dorie Greenspan's Baking From My Home To Yours
Ingredients: Makes 1 Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature.
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, preferably at room temperature
- About 4 very ripe bananas, mashed (you should have 1 1/2 to 1 3/4 cups)
- 1 cup sour cream or plain yogurt (I only had 1/2 a cup of sour cream so I used that plus 1/2 cup of whole milk)
Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.
Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
There are a variety of food served at Vegipai, be it local or western. They have a la carte menu and also set menu for 2, 4 or 6 with preset food choice.
The tastes of the food were pretty okay, more towards the 'light' side, suitable if you want to 'cleanse' your stomach a bit. Meanwhile they also have dishes like curry laksa, assam laksa, nasi lemak, pasta, fried rice etc. Uncle said one of the fried rice is nice, but can't remember which one is it. Will try if we go again :)
37A, Jalan Desa Bakti,