Old China Cafe Dinner With Friends

It was our 1st time visit to this cafe. Everyone was tired after work and the sun is going down and we all planned to spend our lovely dinner here and tried out some cool stuff here.

Many reviews have been talking about this cafe in the GOOGLE, so we finally had a tried here.

A very antique entrance and the decoration inside also very antique. :)

The Old China Cafe, located at one end of Petaling Street at 11, Jalan Balai Polis, draws 230,000 hits on Google.

This 1906 shop house served as a Guild Hall of Selangor & Federal Territory Laundry Association for 67 years before it was converted to the existing cafe. The clan house for Chinese launderers and dhobymen was set up to look after the welfare of this group, from finding jobs, sending money home to China to housing them.

The speciality of the house is Nyonya food, and the menu of Pai Tee, mee siam, asam laksa, bubur cha cha etc is proudly displayed on the rattan blinds. Typical marble topped coffee shop tables and black wood bentwood coffee shop chairs of yesteryear feature prominently.

Much of the memorabilia from the Laundry Guild are retained to give that authentic feel. The walls are covered with sepia photographs, old documents and two Feng Shui mirrors facing each other representing good luck ad infinitum.

My friend just love to pose for funny and sexy poses. He has his own characteristic after all!

While waiting for our dishes to arrived he had some photo shooting session . All are looking good!

Pie Tee/Top Hat At RM 6.80
Spring Roll At RM 5.80

Nasi Lemak At RM 9.80 with their special Coconut Rice.

We ordered Fried Chicken At RM 13.90, Siu Yok Devil Curry At RM 22.80, Asam Fish At RM 18.90 and Kangkung Belacan At RM ..........? Can't really remember the price for the Vegetables.

Had a great dinner hang-out with all previous lovely friends! One of our friend she can't make it on the dinner. But next round hopefully can gather the full gang of it ! We rock for the IFTC gang!

Try your day out in Old China Cafe! Ambiance was pretty cool! Many English people will stop in and have their food & drinks.

Location & Contact

• address: 11, Jalan Balai Polis, 50000 Kuala Lumpur, Malaysia.
• phone: +603-20725915
• web: www.oldchina.com.my

Chrisie Chocolate Banana Cake Recipe

The Ingredient I Use For My Chocolate Banana Cake

Sponge Base:

Blue Key Self-Raising Flour - 100g
Sugar - 80g
Eggs - 3 large eggs
Water - 3 tblsp
Ovalette - 2 tblsp
Oil - 2 tblsp
Cocoa Powder - 4 tblsp
Vanilla Essence - 1 tblsp

For Cream Filling:

UHT Whipping Cream - 250ml
Chocolate - 80g
Sugar - 11/2 tsp
Evaporated Milk - 3 tblsp
Bananas Ripe - 5 bananas

For Dark Chocolate Ganache:

Dark Chocolate - 2 bar
Sugar - 2 tblsp
Evaporated Milk - 41/2 tblsp

Method:

1. Pre-heat oven to 190'C (375'F).
2. Sponge Cake
Place Self-raising Flour, Sugar, Eggs, Water, Cocoa Powder, Vanilla Essence and sponge cake Emulsifier(Ovalette) in a mixing bowl. Use mixer and beat until the batter is stiff. Using a spatula, blend in the oil evenly. Pour the batter into a 8inch round pan. Bake the batter till cooked. After baking, remove cake from the pan and allow it to cool on a wire rack.3. For Cream Filling
Melt Chocolate, Sugar and Evaporated Milk over simmering hot water. Let it cool and set aside and prepare for the whipping cream. Before to start to whip the cream you need to ready a big bowl and put ice and some water and than the whipping cream on a bowl and put on top than start to whipped the cream... We need the cold temperature only can form the whip cream... After the cream is form put the cream in the refrigerator to cold it than bring out and add in bit by bit and whisk by spatula till the cream turn light brown. After done put the cream back to the top of the ice refrigerator to cold it. Than peeled off the banana skin and cut the banana half and set aside.
4. For Dark Chocolate Ganache
Pre-heat the wok with water and put the bowl fill with the chocolate, sugar and evaporated milk and melt it keep stirring its creamy. Bring to cool by using the left over ice water and the chocolate melt will be more creamy and not watery.

See Below Picture.

My Cute Little Tutu Design

I special make this Little Cute Tutu Design for my god-daughter birthday gift. She is 3 years old this year 2011. She is lovely girl and smart too. I love to make and design cute and lovely things no matter for young & old. I love to see their happy faces.

This is a lovely Tutu I made and I hope everyone will love it . Young Baby girls till adult is also suitable to wear a Tutu. Normally mommy will get a set of Tutu for their baby girl on their special occasion like on their birthday, party, wedding and many more special big day.

Chrisie Recipe Peach Flan Cake

The sponge cake is cook and take it out and leave it to cool.

The sponge cake is cooling on the cooling cake rack.

Cut the sponge cake into half and than prepare the other filling.

Whisk the whipping cream till its is foam enough like a cream. Than set the cream in the refrigerator and keep it cold for awhile.

Open a canned of Peach and slices it .

Put on the whipping cream on the sponge cake and top with the peach and whipping cream and cover the whole cake with the whipping cream and than for decorating the top of the cake, use the balance peach slices and some chopped nuts for the side of the sponge cake.

The Peach Flan is ready to serve. Is good to keep in the fridge for the cool temperature and before you start to eat.

Chrisie Recipe Peach Flan Cake

Sponge Base:

Blue Key Self-Raising Flour - 100g
Sugar - 80g
Eggs - 3 large eggs
Water - 3 tblsp
Ovalette - 2 tblsp
Melted Butter - 2 tblsp
Vanilla Essence - 1 tblsp

For Whipping Cream and Topping :

UHT Whipping Cream - 500ml
Sugar - 11/2 tsp
1 Canned of Peach Fruit

Method:

1. Pre-heat oven to 190'C (375'F).
2. Sponge Cake
Place Self-raising Flour, Sugar, Eggs, Water, Cocoa Powder, Vanilla Essence and sponge cake Emulsifier(Ovalette) in a mixing bowl. Use mixer and beat until the batter is stiff. Using a spatula, blend in the oil evenly. Pour the batter into a 8inch round pan. Bake the batter till cooked. After baking, remove cake from the pan and allow it to cool on a wire rack.
3. Whipping cream and Topping
Before we to start to whip the cream you need to ready a big bowl and put ice and some water and than the whipping cream on a bowl add some sugar and put on top than start to whipped the cream... We need the cold temperature only can foam out the whip cream effect... After the cream is form put the cream in the refrigerator to cold it than bring out and start to deco the sponge cake with the cream and peach slices to go with it.

This Peach Flan Cake is bake to thank my friend Shawn and Yuko for their lovely dinner at their house. They love the taste of my cake and they enjoy it very much. Shawn ate 2 slice, Me and my hubby ate 1 1/2 slice and Yuko ate 1 slice and the balance they keep for the next day cause they say is very delicious and yummy. I am happy that they all love my recipe.. Its been a long time I didn't bake and I try my skill and lucky there goes one word delicious. Hehehhehe...

Everyone must be thinking did i study in college.? Well the answer is no, I don't have any certificate for baking and cooking only have a SPM result Grad 1 for my Home Science subject. But I did get a cert from a competition for baking cakes and I won to Petaling Girls School that time back in 1997. When for a cocoa powder baking competition organize by the cocoa organizer. I was pick by my teacher to go for this contest and I won 2nd place . Hmm I don't have those photo with me . If not I will share with you all, only in my memory. All my skill of cooking and sewing is from there onwards and started my talent from there.

I when to college and study Fashion instead of Hospitality in Cooking industry.
Well I did graduated from Fashion with a Diploma. So I put Fashion as my working industry and cooking in my hobbies and past time to make people happy with my food.
This is because I have the passion and the like in doing all this . This is my god gifted talent. My hand, mouth and mind is the talent !
Everyone can cook well if you have the interest on it... Everything is about yourself on the interest you like and do.

Penne Carbonara Recipe

Ingredients:

Penne Paste - half pack
Prawn - 5 big prawn
Squids - 2 squids
Tuna - 1 can
Onion - few cloves chopped
Garlic - few cloves chopped
Prego's Carbonara Cream - 1 can
Prego's Cheese Cream - 1 can
Parsley - 1 stalk finely chopped

Method:

Heat the pan with some oil , than add in the onion and garlic stir till the fragrant is out than add in the prawn and squid and stir fried it for awhile than add in the half cooked pasta with adding in the finely chopped parsley.
Stir fried it than add in all the Prego's Cream into the pasta and stir awhile. If the sauce is too thick add in some water. For more perfect taste add some salt to taste.

Heng Kee Bak Kut Teh, PJ Old Town

This is my favorite straw mushroom it taste very juicy sweet ... Must try !

Yau Char Kwai is also my favorite when comes to eat Bak Kut Teh! I love to dip it into the soup hot and eat it. Nowadays we eat everything also without rice. This can lower down our body weight and its really help.

Normally when we order the pork sure we will this pork without any fats. As for me I don't like to eat meat with fats around it. I will feel very ticklish.

This is also my favorite pork intestine. My hubby don't eat it at all. When I young my parents teach me to eat. Till now I still love to eat once in a blue moon when I pay a visit to eat Bak Kut Teh in any places.

This is my hubby favorite tau foo pok. Heng Kee tau foo pok is very nice cause they cooked it till soft and nice in the mouth. That's why my hubby will order extra bowl of tau foo pok.
My hubby known the boss very well since he was a kid. Last time he use to stay in the neighborhood. So he know well of the boss. Sometime we will go and eat and bring along our friends to go try it.

Finally we had a great dinner at Heng Kee Bak Kut Teh , PJ Old Town.
The boss is always friendly and love to joke with us sometimes.

Chrisie Recipe Colorful Onde Onde

Dough Base:

Glutinous Rice Flour - 250gm
Pandan Juice - 200gm
Green Coloring Essence - few drops

Filling Base:

Palm Sugar Fined Chopped - 150gm
Fine Desicated Coconut - 1 whole coconut
A Pinch Of Salt

Method:

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

1st time I tried to make colorful Onde Onde. Last time in school only make green color when our teacher teach us during our cooking class in High School. I still remember how to do and is chewy delicious when my Mother In-Law tried it after she back from work. She say is yummy and I bring some to my mom and my friend Shawn and Yuko for tried. They all love it very much. I feel nice and wanted to make more delicious food and share it here and in my facebook it self.