Asia Cafe

Asia Cafe is a Hawkers' Food Court right in the town centre of busy Subang Jaya, in SS15, near where the colleges (Taylor's, Inti, Metropolitan) are located. It is a little bit upmarket than most hawkers' centre and there are very many stalls housed there. It is also a stone throw away from the wet market and that's why we headed there for brunch after the marketing spree.


The foodcourt is a bit deserted in the mornings...business picks up only towards lunch time and will be at its peak during dinner time.


Besides the usual local fare, there are stalls serving western, japanese, vietnamese, korean and lebanese food.
This Pizzeria Brava serves some great pizza! We had this Seafood Pizza...mmm, very yummy with its dripping mozzarella and thin crispy dough.

The Claypot Chicken Rice is another favourite...the little pots of well-marinated rice, chicken, chinese sausages and salted fish are slowly cooked over charcoal stoves. The sides and bottom layers of rice are the tastiest...crispy, a little burnt...but oh so fragrant!

This Char Kwayteow is really one of the best I have tasted - better than whatever CKT in Penang lah! Look at those fat fat taugeh...they are crunchy and the kwayteow is tasty and not oily at all.

The Roast Duck (next to the Char Kwayteow stall) looked very tempting and we ordered a drumstick to try it. The skin was crispy but I wished they hadn't doused it with the taucheo sauce. The sauce overwhelmed the taste and aroma of the duck.

Thirsty from the markting spree, we ordered huge glasses of watermelon and fresh orange juice. Fresh juices never tasted so good as these!

A Buka Selera dinner

WL recently had a surgery and she just recovered. A minor procedure but it made her go on a liquid diet for a couple of weeks. So... to help her buka selera, I invited her and Pocahontas over for dinner this evening and cooked some spicy dishes ...dishes that we haven't eaten for some time.

Firstly, Sambal Petai with Prawns...

This simple boiled Pork Belly...

goes very well with this Cincalok Dip. I guarantee you this dish alone will make you eat LOTS of rice! Yes, it can really buka your selera!

Ingredients for the Dip: Cincalok, Chopped Shallots, Chopped Chilli Padi, Lime Juice and some Black Soya Sauce. Just mix everything together and try it with any boiled meat.

We had Curry Chicken too...

Of course we have to have our regular vegetables...this time we had Siew Pak Choy...
This was how the whole spread looked like...

With the Chinese Herbal Chicken Soup and rice served, the whole table was pretty crammed up...

KFC - QC please

Yesterday I tapau'ed 5 pieces of KFC and there were 2 pieces of ribs in the pack. But, just look and compare the size of these 2 pieces...Hey, the Colonel's people better put in some QC measures la...how can there be such a big difference?? This is unacceptable la!

Jarrod & Rawlins

Jarrod & Rawlins
G360 Ground Floor, 1 Utama
Bandar Utama
47600 Petaling Jaya
Tel: 03-7726 0708




"Purveyors of Fine Food & Wine" - that's their brand promise.

Curious to know if they can deliver this promise, we decided to have lunch here today. For a Friday afternoon, the place was rather quiet. The deco is pub-like, with some high tables & chairs on one side. The menu listed a comprehensive range of Grilled items, sandwiches, desserts as well as a selection of wine and cheese.

For the Grilled items, you get to choose the type and quantity (according to weight) of raw meats (marinated) and sausages from the counter. They will then grill it and serve with your choice of either potatoes (mashed or fries) or salad.


The Grilled Pork Chop with Mashed Potatoes was served with a Brown Onion sauce and a small tub of Apple Sauce. The meat was grilled to perfection - brown & crispy on the outside and tender and juicy inside. I hate it when pork chops are overcooked - they become dry and hard... but here the well-marinated meat has been cooked just right. The mashed potato was freshly-made and the brown sauce enhanced it very well.

The Grilled Pork Belly was marinated chinese-style...it was sweetish (like cha-siew) but with a delightful wine flavour. The pieces were chopped up into nice bite sizes, with skin intact, which gave it a wonderful chewy bite. The mixture of honey and wine in the marinade was truly exquisite and any pork lover should not miss this dish.

Besides pork items, the outlet also serves a very commendable Grilled Lamb Chops. Like the pork chops earlier, the lamb cutlets were well marinated and grilled according to your preference of "well done" or "medium". The fresh mint sauce was tangy and the portion of superfresh vegetables for the salad was very generous.
We also ordered a selection of their sausages to share. We had one each of the grilled Pork + Herb, Chorizo and Dynamite. The robust flavours herbs and spices in the sausages went very well with the accompanying mustard sauce.

Although we didn't try any of their wines, we concluded that they do really deliver their brand promise, as far as the food is concerned - and will certainly re-visit to try out other items on their menu.

Indian Mangoes!

See what I found at the supermarket at lunch time? My favourite Indian mangoes! They have made their 1st appearance this year - season has started! Yayyy!

Although it's expensive ~ at RM12.90 per kg (from Jusco), I could not resist buying. It's always expensive at the beginning of the season. The price will go down later - to as low as RM7 a kg. It's even cheaper if you buy by the box/carton...hehe!

These 3 beauties here weigh 1.3kg and cost me RM17.

I can't wait to gorge into the luscious smooth sweetness ...and the fragrance adds on to the pure bliss of this delicious fruit!

Hainanese Chicken Rice

It's been quite some time since I last cooked Hainanese Chicken Rice at home. Since this is one of LL's favourite dishes, I decided to cook this for lunch yesterday.

For the Rice, wash and drain the rice and have some Pandan Leaves ready:

Chop up some Small Onions, Garlic and Ginger. Fry these (till golden brown) in some oil and/or chicken fat. Drain the oil and pour the now-fragrant oil into the rice-cooker to cook the chicken rice.

Use the chicken stock (after boiling the chicken-will be shown below) to cook the rice...

And then you will get fragrant fluffy Chicken Rice...

To cook the Chicken: Boil some water in a wok/pan with some ginger and spring onions. Once the water has boiled, put in the chicken, lower the fire - make sure the water does not boil over now. Soak the chicken in the hot water for about 20-30 minutes (depending on the size of the chicken), then turn over the chicken and soak it for another 20-30 minutes.

Poke a skewer or toothpick into the thickest part of the chicken - the thighs - and chicken is cooked if there's no pinkish juice pushing through. Take out the chicken & immediately soak it in a tub of ice water (for about 20 min.) - this is to stop the cooking process & ensure the chicken meat is smooth.
Rub some sesame oil onto the chicken before chopping it into pieces.

For the Chilli Sauce, the ingredients are Red Chillies, Chilli Padi, Ginger, Garlic and Lime Juice...
Pound the ingredients together, add in the Lime Juice, some salt and some of the cooked fragrant oil (from the fried garlic/ginger/onions above)...

If there's balance chicken stock after cooking the rice, put in some vegetables to make a clear Chicken Soup. Here I have added in carrots and green radish for a yummy nutritious soup!
And...oh, of course, must have some vegetables too, right? Plain simple Lettuce in oyster sauce...

Teochew Porridge at home...

When I woke up yesterday morning - a bit late - but that's because it's a holiday (Labour Day), I had a great desire to eat something "ching" and simple ...and so, Teochew Porridge came to my mind. It's been some time since I last cooked that at home.

I looked through my freezer and thank goodness there was some minced pork there. So I chopped some "toong-choy" (some kinda pickled preserved veg) and mixed it with the pork, bind it with some cornflour (with salt & soy sauce seasoning) and here is one of my favourite dish - Steamed Minced Pork with Toong-Choy:

Next, I beat up some eggs, chopped some preserved radish (choy-poh), sliced a bombay onion and came up with this yummy Omelette:

LL loves this omelette so much - he said he can just eat this all day!

I had this Cencaru Sumbat Sambal from the previous night and it's a great condiment dish to go with the porridge:

And, of course the Mui-Choy with Belly Pork from Sunday night...a definite must-have dish for Teochew porridge!

I had a very satisfying holiday brunch with all of the above!