Scrambled Sardine

Scrambled Sardine

Ingredients:
1 can of sardin (large)
1 onion -chopped
1/2 red chilli - chopped
1 tspn of chilli powder (add more if you prefer spicy)
oil
salt according to taste

1/2 cup of water

Optional:
1/2 potato – sliced finely
1 egg

Method:

1. Pour some oil into the frying pan. Add the onion and fry them until brown.

2. Add the chilli and the sardines together with the sauce. With the ladle, mesh the fish.

3. Pour water into the pan and add the potatoes.

4. Add salt and let it boil for a while until the potatoes are cooked.

5. Finally, add the egg and stir for about a minute.

6. That’s it. The dish is ready!

Suggestion:

The dish can be served with rice, chappathi or even plain white bread.

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Betel Leaf Authentic Chettinad Restaurant at Lebuh Ampang

Betel Leaf Authentic Chettinad Restaurant at Lebuh Ampang

As were looking for a place to dine last Thursday, we noticed a new restaurant at Lebuh Ampang- Betel Leaf Authentic Chettinad Restaurant. It is on the 2nd floor, just above an imitation jewellery shop.

At the entrance

We were quite late in arriving there, and being a weekday, it was not crowded at all. The setting of the place is rather quite posh, and caters for the high class.

Arrangement & decor inside

Hand drawn paintings could be seen decorating the walls. Apart from that, they also had a section of those bronze/metal statues that was show-cased nicely, which was for sale as well.

Decorative items on display

We ordered Garlic Nan that was accompanied by Pudina Chutney and Green Peas Gravy. The Nan was quite soft and went along well with the spicy Green Peas Gravy. Chicken Briyani that I insisted with the leg pice came with some really hot & spicy chicken curry and a boiled egg.Just for your info, I'm a BIG fan of chicken briyani and won't miss a chance of having a plate, whenever and wherever I can. But not those plain briyani rice with fried chicken. The one that I'm referring to is the type where they cook the rice together with the chicken in it.Yummy!

Garlic Naan with Pudina ChutneyChicken Briyani served with chicken curry and onion raita

I was quite satisfied with the Briyani, but disappointed that I could not have their fried Goat Brains.It is available only on Sundays ( and they didn't mention it on their menu), and they get it fresh & straight from their farm, according to the manager on duty at that time. So, one of these Sundays, if you see anyone ordering the special item, it could be me!!! One other item on their menu that I am aiming for is their 'Prawn Thosai'.

What's left on my plate after dinner

If you are looking for a decent Indian dining which is a bit on the 'high side', you can give Betel Leaf Authentic Chettinad Restaurant a try.

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Ghee Rice

Ghee Rice

Ingredients

• 2 cups uncooked rice

• 1 medium sized onion, sliced finely

• 3 tablespoon ghee
  

• 1 cinammon

• 1 clove

• 1 cardamom
  

• 1/2 tsp cumin seeds

• 1 tsp chopped cashewnuts

• 3 green chillies, minced

• 1/2 tsp ginger paste

• 1/2 tsp garlic paste

• Salt to taste

• 2 tsp chopped coriander leaves for garnishing

Method

1. Heat the ghee in a pan and add the cinammon, cloves, cashewnuts, cumin and cardamom.
2. Fry for 10 seconds and add the ginger-garlic paste.
3. Fry for another 10 seconds and then add the green chillies and onion.
4. Fry till the onions turn light brown.
5. Now add the rice and salt to taste.
6. Let the rice fry for about 5-6 minutes and get coated with the ghee mixture.
7. Now add 4 cups of water and pressure-cook or cook in the microwave till the rice is completely done.
   
8. You can also cook it on the stovetop, by keeping it covered on a low flame.
   
9. Serve hot garnished with chopped coriander leaves.

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Tenggiri Fish Cutlet

Tenggiri Fish Cutlet

Craving to eat some hot and spicy snacks in the evening? Or just thinking of adding a side dish for your dinner tonight and have limited time to spare? Why not try this Tenggiri (MACKEREL) Fish Cutlet, you will surely love it!

Ingredients:

- 4 slices of Tenggiri fish

- 1 potato

- 1 onion

- 2 chillies

- 1 stalk of coriander leaves

- 1 egg

- salt to taste & oil for frying

Method:

1. First, boil the fish and remove the bones. Then mesh up the fish.

2. Boil the potato.

3. Cut the onion, chillies and coriander leaves.

4. Mix all of them together with salt. Add the egg. Make into balls and then flatten before deep frying.


5. When the cutlet turns golden brown, remove them from the frying pan.

6. Fish cutlet is ready. Serve hot.


Tip: Can be eaten on its own or as a side dish with rice.

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Gandhi's Restaurant at Brickfields

Gandhi's Restaurant at Brickfields

What a better way to start this blog than writing about my dinner experience on Mother's Day? As usual, we were undecided on our destination for our dinner for the night. So, I suggested Gandhi's Restaurant at Brickfields. Location? If you are coming from the Central Market area, it is located along the same road as you turn in to your left immediately after the Petronas station. Though the restaurant is big and has ample sitting place, it is not a posh place. It is more for the middle class group, affordable, even for daily meals. And another important criteria that made me choose this place is the ample availability of parking spaces.

This place offers vegetarian food only. But instead of the common vegetarian menu, here they offer wide variety of dishes. Both, Indian style and Chinese style cooking is available. They cook as you make your orders and not pre-cooked like in other restaurants of similar capacity. The only complaint that I have is that you have to wait quite while before your orders comes to the table.

We ordered Chicken Masala, Mutton Varuval, Claypot Tauhu and Mixed Vegetables. The first 2 dishes were quite spicy for me, while the rest were more of Chinese style cooking, with ketchup and corn flour added. For a total of 6 adult who dined, the bill came up to RM65.00, which is quite reasonable if you ask me.

Would I go again? Yes and I'd recommend you guys to try out too.

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