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Perfect Fluffy Glutinous Rice Everytime With This Recipe

July 23, 2020 By Keith Leave a Comment

Another blog post freshly published by butterkicap.com. I hope you enjoy!

Burmese cuisine
Credit: Real Cooking with Jasmin

Glutinous rice or pulut has been a very important aspect in Eastern culture for centuries. Be it for grand celebrations and festivals or for religious ceremonies, this humble food has its own significance and symbol that goes beyond taste and flavour. In fact, this may be a little funny to some of you, but some old-school Asians are actually afraid of the mystical ‘power’ associated with it since glutinous rice or pulut kuning specifically, are used in many rituals and spiritual ceremonies where the pulut kuning is being offered to the deities and spirits. However, in spite of that, glutinous rice, when made right, can be made into an enjoyable and wholesome meals.

The Perfect Glutinous Rice

Although simple, many of us actually are not able to cook the perfect glutinous rice even after a few tries. For something as easy as cooking glutinous rice, it seems very ridiculous for someone to not be able to cook the perfect glutinous rice because what is there but steaming it?

There is a rubric that you can follow in order to achieve that perfect glutinous rice and the aspects that you have to tick under that rubric are; stickiness, fluffiness, and wetness. To talk about this, we might need to write a thesis on it but let’s face it, nobody has the time to do it. So, i am sharing with you my own glutinous rice recipe which have never fail to give that fluffy, sticky result that everyone wants to achieve. There is no guarantee that you will succeed but follow the recipe and your chances might get higher.

Ingredients:

  • 1 tablespoon melted butter
  • 1 tablespoon olive oil
  • 1/4 cup onion, finely diced
  • 4 cloves garlic, minced
  • 2 cups of glutinous rice, washed 3 times
  • 3 cups of coconut milk
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • pepper to taste
  • 2 teaspoons of turmeric powder

Method:

  1. In a medium saucepan over medium heat, add olive oil and butter.
  2. Add all the ingredients and mix well and add the mixed glutinous rice in a rice cooker.
  3. Let cook for 25 to 30 minutes.
  4. If the rice is still hard, add a bit of water and continue cooking till glutinous rice becomes fluffy.

Serve with Delicious Rendang

Don’t forget to make some beef or chicken rendang (I personally recommend the beef rendang) to go with your delicious, fluffy glutinous rice. Don’t forget to keep your rice cooker at ‘warm’ because we don’t want the glutinous rice to become hard and starchy.

I really hope you love this recipe and as how it has never fail me, it is doing the same for you too as well.

For any inquiries or even a little chat about the intricacies of cooking glutinous rice, just slide into my Instagram DM at @justinescakesandkueh. Don’t forget to follow me and Butterkicap for more feel-good recipes and comforting heritage food that you can try and make on your own!

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Related posts:

  1. A Pulut Tai Tai Recipe You’ll Keep on Making
  2. 7 Malaysian Kopitiam Drinks to Make at Home
  3. Kari Ikan Ekspres Tanpa Santan
  4. Ayam Percik Che Aisyah
Tags:glutinous rice, glutinous rice recipe, pulut, pulut kuning, pulut kuning recipe, pulut recipe

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Filed Under: Food On Penang Tagged With: Burmese cuisine, Chinese cuisine, Cuisine, Cuisine by country, Food and drink, Glutinous rice, humble food, Japanese cuisine, Penang, penang food, Penang Malaysia, Thai cuisine, Vietnamese cuisine, What's On Penang, whatsonpenang.com

Savoury Cake with “Butterfly” Prawn Crackers

June 30, 2020 By Keith Leave a Comment

Another blog post freshly published by butterkicap.com. I hope you enjoy!

Cake

Savoury cakes are an acquired taste. When we hear the word ‘cake’, what we imagine is something sweet, decadent and rich. ‘Savoury’ is the last word we would think of to describe it. However, with an open mind, savoury desserts can be delicious too. But, only when made with the correct ingredients.


When it comes to flavour, it has to be strong, not pungent but with a herb-like sweetness in the end. I would say, savoury cakes are refreshing and light, perfect as an appetiser, refresher or amuse-bouche. While most of us don’t usually prepare or have an amuse-bouche as a pre-appetiser in house parties we organized here in Malaysia, I think it is high time we bring a small part of ‘haute cuisine’ to our table but of course, with a Malaysian twist.

Ingredients:

a) Savoury Cake Batter

  • 90g coconut milk
  • 90g milk
  • 2g of turmeric powder
  • 3g sugar
  • 3g salt
  • 75g flour, soft

b) Savoury Cake Filling

  • 5g red chillies
  • 10g chives
  • 10g shiitake mushroom
  • 10g onions, diced

c) Sambal Paste

  • 100g dried chillies
  • 10g garlic
  • 30g shallot
  • 20g dried shrimp

c) Sambal Aioli

  • 2 egg yolks
  • 30g lemon juice
  • 80g canola oil
  • 100g sambal paste

Method:

a) Savoury Cake Batter

  1. Whisk all ingredients and strain.

b) Savoury Cake Filling

  1. Dice red chillies and mushroom. Fine chopped chives.
  2. Shallow fry anchovies until crispy.
  3. Sweat red chillies and mushroom until fragrant.
  4. Mix crushed anchovies and cooked vegetables into batter.

c) Savoury Cake

  1. Bake at 150°C for 30 mins. Keep chill.

d) Sambal Paste

  1. Remove seed from dried chillies. Soak in hot water.
  2. Blend all ingredients into paste.
  3. Sweat paste until fragrant.

e) Sambal Aioli

  1. Emulsify egg yolk and oil.
  2. Whisk in lemon juice, sambal paste and adjust seasoning.

One Bite, Full of Flavours

I know that some of you might feel intimidated looking at the intricate work of the crispy crackers on top of the cake. You can actually opt out on that. What’s important is the flavour of the cake. Trust me, you will not be disappointed upon the look of pleasant surprise on your guests’ face. Sometimes, it pays to try out new things, right?

If you love this recipe and would like to try more ‘haute cuisine’ with a touch of Malaysian in it, feel free to let me know by messaging Butterkicap on their Instagram and Facebook profiles. Till then, happy cooking!

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Tags:amuse-bouche, appetizer, cavoury cake with prawn crackers, Malay fusion, Malaysian fusion, savoury cake recipe

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Filed Under: Food On Penang Tagged With: Cake, Cakes, Desserts, Facebook, Food and drink, Foods, Instagram, oil, Penang, penang food, Penang Malaysia, What's On Penang, whatsonpenang.com, Whisk, World cuisine

Me & U Dessert @ Sunrise Tower, Gurney Drive, Penang.

June 26, 2020 By Keith Leave a Comment

This blog post comes courtesy of kenhuntfood.com. Great reviews backed up with some great photos too.

When Me & U Dessert first launched in late Dec 2019, the dessert parlor caused a stir on social media… due to its non-customary serving method. The new kid on the block pushed the boundary by having the dainty desserts served on a conveyor belt. Pre-made desserts (like Cakes, Macarons etc) are served on colored plates… which determine their prices (either Rm 8 or Rm 10 per plate). Alternatively, diners can also order on the menu, in which they will be served separately. Decent place for dessert lovers but not so much for those who seek for variety.
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Dessert First with Anne Thornton
Lovely Dutch Baby (Rm 14.90)

Dessert sauce
Desserts
Strawberry Cup (Rm 9.90/ small)

Food and drink
Jasmine Green Tea (Rm 13/ pot)
We were not convinced with the looks of the plates on the conveyor belt so we had ours ordered from the menu. The Lovely Dutch Baby required a 30-minute wait, it was served on cast iron pan. We expected a thin, crepe-like Dutch pancake but the overall texture was not quite like that. It was a little too dry to our liking, the edges were slightly burnt and it just did not give us the satisfaction that we were looking for. Another sweet treat we had was Strawberry Cup, a pretty straight-forward dessert that had fresh Strawberries served in a cup and drizzled with condensed milk, then served with a scoop of Vanilla Ice Cream… nothing fancy but we’d love to have some swirls of fresh cream on top. 
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Ice Cream
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Sunrise Tower
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Ratings:
Taste: 7/10 (1-3 bad, 4-7 average, 8-10 good)
Service: 7.5/10 (1-3 bad, 4-7 average, 8-10 good)
Price: 7/10 (1-3 expensive, 4-7 average, 8-10 cheap)
Parking: 6.5/10 (1-3 bad, 4-7 average, 8-10 good)
Ambiance: 7.5/10 (1-3 bad, 4-7 average, 8-10 good)
Pork-Free
Service Charge: Yes 10%
Government Tax: No
Additional Information:
Address: 190, Sunrise Tower, Persiaran Gurney, 10250, Georgetown, Penang.
Business Hours: 12:30 pm to 11 pm. Opens Daily.
Contact Number: 604- 226 1917
Me & U Dessert Facebook Page

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Filed Under: Food On Penang Tagged With: Articles, Dessert First with Anne Thornton, Dessert sauce, Desserts, Food and drink, Food reality television series, Ice Cream, Penang, penang food, Penang Malaysia, social media, Sunrise Tower, What's On Penang, whatsonpenang.com, World cuisine

Cheang Kee 蒋记 @Chulia Street, George Town, Penang – Penang Prawn Mee & Fish Head Noodle

September 7, 2019 By Keith Leave a Comment

Another blog post freshly published by What2SeeOnline.com. I hope you enjoy!

Penang Prawn Mee and Fish Head Noodle are some of Penang’s comfort noodle bowls. For those yearning for these noodles, head over to Cheang Kee 蒋记 at Chulia Street in George Town. The outlet provides its customers with a pleasant air-conditioned red brick design interior.

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Cheang Kee’s simple Chinese menu offers the famous Penang prawn mee, and the claypot prawn mee served in individual hot claypot. The kitchen has been churning up bowl after bowl of prawn mee with prawns, fried onions, egg, and beansprout.

Furthermore, you can add-on pork ribs, roasted pork belly, and pork ball. If you want to go upscale, add-on deep-fried mantis prawn, hotate scallop, and big white prawn.

The broth of the Penang Prawn Mee has prawn aroma and the sweetness of the seafood and bones that are used to simmer in. The noodles work well with the broth, especially accented with the accompanying chili paste.

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Claypot Prawn Mee RM8.80

And if you’re just looking for something light and non-spicy, the Fish Head Noodle RM12.90 is a dish you would go for. Many loves eating this bowl of noodle served in a milky fish broth with pieces of fish head, ginger, and aromatic garnishing. On a final note, you can have the dish loaded with extra ingredients like fish fillet, big white prawn, and pork slices.

The outlet also offers several super value lunch sets. The prices are quite reasonable, with a set of Deep-fried Patin Fish Noodle and a drink at just RM10.90. The lunches are especially popular for those looking for a quick meal.

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Fish Head Noodle RM12.90

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On the beverage menu, you will find hot tea, mineral water, beer or strawberry yogurt smoothie to pair with your meal. There is nothing better than a warm cup of tea.

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With the focus on the noodles, the outlet also serves mini hotpot sets of pork belly, Australian beef, white prawn, and grouper fish. The menu tells that the hotpot comes with a choice of thin rice noodle, thick rice noodle, yellow noodle, instant noodle, koay teow or rice.

The piping hotpot certainly is comfort food and will make a lot of tummies happy with its lightly flavored broth and four kinds of condiment – chili sauce, ginger sauce, coriander and of course, deep-fried pork lard.

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Pork Belly Hot Pot RM21.90

Cheang Kee is an ideal place to visit day and night with its business hours from 11.30am till 10.30pm. The closing day is on Wednesday.

Cheang Kee

433 Chulia Street

George Town

Penang

Mobile No: 012-418 8868

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Authentic Malaysian Nasi Lemak Recipe You Can’t Get Anywhere!

September 6, 2019 By Keith Leave a Comment

Another blog post freshly published by butterkicap.com. I hope you enjoy!

Asian cuisine

Malaysia is a paradise for food lovers. Thanks to her people of many cultures, you won’t find yourself wanting for variety when it comes to food. Be it Chinese, Malay, Indian or even fusion, Malaysia has all kinds of flavours to explore.

If you are new to Malaysian cuisine, we recommend that you start with the classics. Maybe it’s the simplicity of the dish or the combination of flavours, but both locals and tourists just cannot get enough of them. We’re talking about roti canai, mie curry, nasi lemak etc etc… In fact, there are some of us who are willing to travel overnight just to get a hold of a really good one of these dishes!

Malaysian’s No. 1 Breakfast Dish

What do you think is Malaysia’s favourite breakfast? If your answer is roti canai and teh tarik or kaya-covered toast with two soft-boiled eggs, drenched generously with light soy sauce and pepper, that’s a good answer but we’re sorry, your answer is wrong. The correct answer is Nasi Lemak.

Now, nasi lemak is a dish that consists of fluffy, hot rice, cooked with coconut milk and served with an array of condiments. The most common condiments are a scoop of spicy sambal, fried crunchy anchovies, sliced cucumber and roasted peanuts. The flavours are just right and not too heavy that they overpower each other. A beautiful fusion of sweet, spicy, salty and what we call ‘lemak’ from the coconut. Yummm!

If you want to get really old school, then traditionally nasi lemak is also served with a side of blanched vegetable such as water spinach or kangkung. The addition of the water spinach somehow balances out the richness of the dish and does not make you feel heavy afterwards.

If you wish to try the traditional way of eating nasi lemak, we have the recipe below to help you prepare it, step-by-step.

Ingredients:

a) Sambal

Burmese cuisine
  • 15g of dried anchovies
  • 30g of dried chillies, cut and de-seed
  • 50g (3 small-sized) shallots
  • 7g (5 cloves) garlic
  • 2g of shrimp paste (optional)
  • 60g of tamarind juice
  • 2 teaspoons of salt

b) Coconut Rice

Cuisine by country
  • 2 cups of rice
  • 3 1/4 cups of second-pressed coconut milk (equals to 1 tin of coconut milk mixed with 2 1/4 cups water)
  • 1 teaspoon of salt
  • 1 pandan leaf, knotted

c) Condiments

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  • 1 cucumber, sliced
  • 1 bunch (320g) of water spinach
  • 3 medium-sized hard-boiled eggs
  • 2 (170g) tofu
  • 35g dried anchovies
  • 100g of peanuts

Method:

a) Coconut Rice

Food and drink

1.In a pot, wash the rice thoroughly til water is slightly clear.

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2. Pour the rice into the rice cooker, along with the pandan leaf and coconut milk.

Nasi Lemak

3. Add in 1 teaspoon of salt and stir to combine everything together.

4. Switch on the rice cooker and let the rice cook. Once the rice is cooked, use a fork to fluff the rice gently.

b) Sambal

oil
Making the paste – dried chillies, shallots, shrimp paste and garlic

1.In a mixer, add in the cut up dried chillies, shallots, garlic and shrimp paste. Add in 3/4 cup of water. Blend til smooth.

Thai cuisine

2. In a pan, heat 1/2 cup of oil on medium heat and wait for 3 minutes for the oil to be hot enough.

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3. Pour in the sambal paste and stir continuously for 5-7 minutes until there is a layer of oil rising on the surface of the sambal.

4. Add in 1 teaspoon of salt and 2 tablespoons of sugar. If the sambal taste is a little bland, add 1 teaspoon more. The sugar is added if you like some sweetness to your sambal. If not, omit it.

Asian cuisine

5. Stir the sambal continuously for another 5-7 minutes until sambal is fully cooked. In order to know whether the sambal is cooked or not, look at the colour. If the sambal has turned into a darker shade of brownish red, it is ready. You can also check by tasting it. If the chilli has a slight bitterness to it, let the sambal cook for another 3-5 minutes.

Burmese cuisine

6. Once the sambal is cooked, add in the tamarind juice and dried anchovies.

Cuisine by country

7. Stir the sambal and let the sambal simmer for another 5 minutes.

c) Condiments

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Traditional condiments: (From upper left) Tofu, peanuts, water spinach, cucumber, eggs, anchovies

1.In a deep-bottomed wok, put 1 cup of oil and heat it on medium flame. Wait til the oil has become hot enough.

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2. Place the tofu inside and fry for 5 minutes until all sides turn golden brown.

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3. Remove the tofu and in the same oil, fry the peanuts for 5 minutes. To taste the doneness of the peanuts, take one out and let it sufficiently cool before biting into it. If it is soft to bite, the peanuts are done.

Nasi Lemak

4. Remove the peanuts and put in the anchovies. Fry for 5-10 minutes until anchovies turn golden brown and crispy. In order to know if the anchovies are ready, the oil will stop popping and small bubbles will form around the fried anchovies.

5. Fill a pot with water til it fills 1/2 of the pot. Put in 1 teaspoon of salt and stir to mix. Heat the pot of water on medium high flame until the water is boiling.

6. Take the water spinach and immerse the leafy parts into the boiling water for 1 minute. Take it out when the leaves have softened sufficiently. Check the softness of the immersed leaf stalks to know if the leaves have been blanched enough.

Eat Nasi Lemak the Malaysian Way!

Look how easy it is to prepare nasi lemak! With just common ingredients, you can make something extraordinary. That’s the beauty of this dish.

If you give this recipe a try, don’t forget to let us know what you think of it by taking a beautiful picture of your results. Do tag us with a #butterkicap, either on Instagram, Facebook or even Twitter.

Happy cooking!

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Related posts:

  1. Authentic Nyonya Laksa Recipe That’s Invitingly Comforting!
  2. Resepi Angku Keledek Tradisional
  3. Sinfully Delicious Nyonya Kueh Lapis Recipe
  4. Resepi Kek Keladi Kukus Meliurkan
Tags:authentic, coconut rice, easy, easy recipes, heritage food, heritage recipes, Malaysian flavours, malaysian food, mudah, nasi lemak, recipe, resepi, resepi mudah, resepi warisan, resipi

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Rich Kaya Recipe Using Gula Melaka and Duck Egg Yolk

September 2, 2019 By Keith Leave a Comment

Another article recently published by Butterkicap.com. I hope you find their content as interesting as I do.

Cooking weights and measures

My all time favourite breakfast or tea is Kaya & Butter on toast with a cup of my favourite blend of kopi o and gula melaka and on the side, some soft boiled eggs.  Light, fulfilling and definitely, satisfying.

However, of the many kaya I have tried, nothing beats the homemade one that my mum made. Even the memory of it is enough to make me salivate.

I remember my mum used to make my sisters and I helped her stir her homemade kaya for hours on the stove with a wooden ladle while standing on a stool as we were still too short to reach the stove while she prepares lunch. It was tiring but the sweet aroma made us stirred even harder!

Whenever I miss home, I’ll make it at home but being the lazy me, i found the perfect way to shorten the cooking process while at the same time, maintain the silky smooth texture using only pure duck egg yolks, gula melaka, santan, salt and pandan juice. In fact, it’s creamier, less sweet yet still rich.

Perfect for a Quiet Weekend Breakfast

This kaya tastes absolutely heavenly and not only perfect for a quick breakfast or whenever you feel like snacking but also for making cakes and pastry fillings.

Ingredients:

  • 400ml fresh coconut milk
  • 180g gula melaka
  • 4 pandan leaves, knotted
  • 8 egg large duck yolks 
  • 1 teaspoon salt

Method:

  1. Wash the egg shells thoroughly.  Separate the egg yolks and keep the egg whites for meringues or macarons.
  2. Beat the egg yolks till smooth and run it through a sieve to ensure no lumps.  Set aside.
  3. Place the santan, gula melaka, salt, pandan juice and pandan leaves in a saucepan, heated over medium heat and cook until the sugar melts. ake sure the syrup is not boiling.
  4. Take the mixture off heat.
  5. Pour 1/4 of the mixture into the egg mixture and mix thoroughly.
  6. Pour that egg mixture into the rest of the coconut milk mixture and place it back on the stove. Heat on a medium low fire
  7. Continue to stir over medium low heat till the mixture starts to thicken. Stir continuously. It may still appear a bit runny, but it will continue to thicken once it cools down completely. Discard the pandan leaves.

Storing Your Kaya

Once the kaya has cooled down completely, transfer to a sterilized glass jar and lid. Make sure the jars are boiled for 15 minutes to ensure the kaya stored can last longer.

Usually, the kaya made using this recipe can be stored in the refridgerator up to 1 week. I do not recommend freezing as they tend to separate.

Start Your Day Rich!

So, go to the nearest grocery store and get the ingredients to make this kaya. Trust me, once you tried this kaya, you won’t be satisfied with the store bought ones.

If you have any questions about this recipe, feel free to slide into my DM at @justinescakesandkueh. Don’t forget to catch more of my recipes at Butterkicap’s website and make sure you follow Butterkicap’s Instagram, Facebook and Twitter profiles to keep yourself updated when my new recipe is out!

The post Rich Kaya Recipe Using Gula Melaka and Duck Egg Yolk appeared first on Butterkicap.

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Grill-From-The-Sea Buffet Dinner @G Hotel Gurney, Penang

August 20, 2019 By Keith Leave a Comment

Another blog post freshly published by What2SeeOnline.com. I hope you enjoy!

If you love seafood then you have to try the promotional theme Grill-From-The-Sea Buffet Dinner at Taste Cafe in G Hotel Gurney, Penang. Happening every Friday and Saturday, the spread of buffet by the hotel’s Executive Chef Mohd Firdaous showcases a plethora of Eastern and Western dishes.

We are already taken with its buffet for a few reasons. Firstly, the menu has a wide variety of freshly caught seafood in addition to poultry and many other juicy types of premium meat. Secondly, the food is grilled over hot lava stones. Thirdly, the atmosphere of the cafe with indoor and alfresco seating is cheerful and welcoming.

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A lovely way to kick off the meal is with refreshing salads and cold dishes. The smoked butterfish, prawn Hawaiian salad, smoked salmon with quinoa and avocado, and scallops with arugula & berries are definitely interesting choices.

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Smoked salmon with quinoa and avocado

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Scallops with arugula & berries

Move on to the range of chilled seafood on a bed of ice. Spoil yourself with a galore ranging from plump juicy prawns, crabs, mussels, and fresh delicate oysters on the half shell.

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Seafood on a bed of ice

Some of the warm soups that you will find range from the Italian-American specialties like seafood cioppino, a true tomato based soup with lots of seafood flavor, to Asian classics such as crabmeat seafood soup, besides the Japanese Miso soup. If you are in a mood to go for some breads along with the soup, then opt for the freshly baked sourdough or French loafs.

Also on the spread is a variety of delectable mains. Expect to find Western and Chinese hot dishes – seafood pilaf, beef estoufade with bread knodel, chicken breast with capers and olive, oven roasted duck bigarade, and the flavorful Emince of Lamb Puttanesca. The latter is a tomato based Italian sauce dish and the chef put a spin on it by preparing it with slices of lamb!

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Emince of Lamb Puttanesca
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Oven Roasted Duck Bigarade
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Steamed Garoupa
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Seafood Pilaf

The Lava Stone BBQ Grill Station is located on the outdoor seating of Taste Cafe. Guests will be rewarded with a myriad of seafood and meat grilled over lava stone. Imported from Indonesia, the lava stone is chosen for its cooking temperatures, which helps enhance the quality of the food by holding its natural flavor and moisture.

Salmon fillet, slipper lobster, Spanish mackerel, lamb shoulders, minute steaks, and beef satay are available for choosing. They also have a selection of dipping sauces where you can mix and match to your liking.

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Seafood on Lava stone grill

Then there’s the carving station. Meat lovers should make a stop for the roasted whole lamb, as well as the roasted beef ribs, all prepared with house-made marination. In addition to the meat, there is also the whole salmon infusedd with fresh citrus and herbs.

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Roasted beef ribs
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Roasted whole lamb
Buffet at G Hotel Gurney, Buffet Dinner at G Hotel Gurney in Penang, Ck Lam, Hotel Buffet, Penang Food Blog, Taste Cafe Buffet Review, What2seeonline.Com, Gurney Drive Hotel, Penang, Grill From The Sea Buffet,
Whole salmon

For something sweet to end the meal, head over to the dessert bar. Displayed are rows of tastefully made sweet treats – creamy cheesecakes, macarons, brownies, assorted Nyonya kuih, and local fruits. The mango meringue roulade is divine with a slightly crispy edge and creamy mango filling. The chef also has given the options of various fresh local fruits that diners can choose from – rambutan, cempedak, longan, and mangosteen.

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Fresh fruits
  • Buffet at G Hotel Gurney, Buffet Dinner at G Hotel Gurney in Penang, Ck Lam, Hotel Buffet, Penang Food Blog, Taste Cafe Buffet Review, What2seeonline.Com, Gurney Drive Hotel, Penang, Grill From The Sea Buffet,
    Croquembouche
  • Buffet at G Hotel Gurney, Buffet Dinner at G Hotel Gurney in Penang, Ck Lam, Hotel Buffet, Penang Food Blog, Taste Cafe Buffet Review, What2seeonline.Com, Gurney Drive Hotel, Penang, Grill From The Sea Buffet,
    Macarons

The Grill-From-The-Sea Buffet priced at RM160 nett per adult is available on Friday and Saturday with a BUY 2 FREE 1 Promo. Children (aged between 6 to 12), and senior citizens above 60 years old can enjoy it at RM80.

Another ongoing food promotion is the International Buffet Dinner. Priced at RM125 nett per adult and RM62.50 nett per child (aged between 6 to 12), and senior citizens above 60 years old, the buffet is served from Sunday to Thursday.

For details about the buffet and to make a reservation, call +604 238 0000.

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G Hotel Gurney

168A Gurney Drive

10250 Penang

First seen here: what2seeonline.com

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Leave us your reaction down below, write a comment and let me know which subjects you want us to cover in up coming articles.

Filed Under: Food On Penang Tagged With: Cioppino, Cuisine, Executive Chef, food, Food and drink, Mohd Firdaous, Seafood, Soup, Taste Cafe, World cuisine

Pallet Garden Cafe Located At Carnarvon Street, George Town, Penang

April 3, 2019 By Keith Leave a Comment

Penang new & views.

Another post freshly posted by What2seeonline.com. Without doubt one of the best creators of content and articles online.

articles online

Lebuh Carnarvon (Carnarvon Street) in George Town, Penang is an intriguing place to grab a drink and a meal with a string of cafe and restaurant openings. Recently, the Pallet Garden Cafe had its soft opening in the neighbourhood. The spacious non-air-conditioned cafe has wooden pallet furnishings throughout the shop, giving the whole place a natural, casual feel.

Diners can order at the counter and dine in the ground floor indoor or outdoor dining area, or in the upper floor with a view of the bustling street below.

Pallet Garden Cafe is a place of simple cooking, offering only savory bowl of noodles, and Ko Zha Bi dishes along with a lengthy beverage list. Beverage selections include fruit juices, local kopi, teh tarik, bottled beer, and canned drinks. For something refreshing, go for the ambra with sour plum.

The short simple menu composed of DD Noodles, Bak Ki soup (pork meat soup) and Pork Lard Rice is accompanied with a selection of three different chili sauces.

The DD Mee with a ‘spa’ egg (soft egg white and creamy yolk) comes with a choice of Spicy Fried Chicken, Original Fried Chicken or Turmeric Fried Chicken. A popular choice is the Spicy Fried Chicken – proved to be surprisingly hot yet tasty.

Pallet Garden Cafe Penang

  Spicy Fried Chicken DD Mee RM11.90

When penchant is for Ko Zha Bi classic dishes, you have a choice of Pork Lard Rice and Bak Ki Soup. Pork Lard Rice is a simple dish, in which white rice is drizzled with pork lard and soy sauce. Accompanied by a ‘spa’ egg, it holds its own tasty standard. Accompaniment of chili sauce gives the pork lard rice a rather addictive flavour.

Pork Lard Rice RM4.50

Bak Ki Soup is a warm and comfort pork broth combining the subtle sweetness of clams. The dish with a good portion of tender meat, vegetable, and few clams comes with a bowl of rice. If you’re not into rice, feel free to substitute it with either mi sua or yellow mee.

Bak Ki Soup with rice RM11.90

On the snack choice, there is the Lady Fingers (okra). This simple veggie dish comes with a spicy sambal belacan. For something more adventurous, do try the Spicy Chicken Claw. It is no doubt a welcoming dish with punchy garlicky notes and hit of spiciness that tingles on the taste bud. Braised tender, the claws are easy to chew.

Ladies Finger RM8

Spicy Chicken Claw RM8

With its opening hours from 2pm till 12 am, you can drop by when you are in the mood for a late lunch, teatime, dinner, and supper. The eatery is open six days a week (closed on Mondays).

Pallet Garden Cafe
89 Carnarvon Street
10100 Georgetown
Penang

Tel: 014- 9011130

First posted on this site: What2seeonline.com

Hope you valued the info that they shared. You can find similar articles on main site: https://whatsonpenang.com

Leave us your reaction down below, leave a comment and let me know which subjects you want us to cover in future blog posts.

Filed Under: Food On Penang Tagged With: articles online, Beverage selections, Food and drink, Foods, Fried noodles, George Town, Hokkien mee, lengthy beverage list, Noodles, Pallet Garden Cafe, Penang, penang food, Penang Malaysia, What's On Penang, whatsonpenang.com

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