Trifle is one of the easiest and glorious things you can do for dessert. You just need to layer it up, keep it in the fridge overnight and top it off with cream near party hour. No one can say no to a good trifle
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by Ryan G, on Fri, December 28, 2012
Chinese
"They serve 800 bowls of noodles daily!"
With a base broth made up of ikan bilis, fish bones and turnip simmered for up to 8 hours then cooked with tomatoes, salted vegetables, ginger, Chinese 'Shao Xing' wine and served with chunks of fish head and beehoon, it's no wonder that Woo Pin have a legion of fans. With a selection of fried fish head noodles, fresh fish head noodles or fish paste ( a combination of minced fish and pork ) noodles, if fishy noodles are your thing, this is definitely the place for you.
For simple and fuss-free noodles, opt for the clear broth. If like us, you like it a bit more decadent, order the milky broth. Evaporated milk makes the broth sweeter and creamier. It is better to have the fresh fish with the milky broth and fried fish with the clear broth. The clear broth has a stronger fishy taste but just be careful when you eat the fried fish because 'kerapu' has plenty of tiny bones.
The fried fish is crispy on the outside, soft and fleshy on the inside. 'Kerapu' fish is used here because it has a lot of fat and stays firm when it is fried or added into the broth. Occasionally, they also have 'Song Yu' fish ( has a similar taste and texture as carp ) which is slightly more pricier than 'kerapu' because of its smoother and tastier flesh. They buy their fish fresh from the market every day because they believe that freshness is key in maintaining the quality of their dishes. For chilliholics, don't forget to add a dash of sambal belacan to your noodles. The sambal is super spicy and gives a nice heaty kick to the dish.
They serve the fish head with thin beehoon noodles that absorbs the tasty broth well. The noodles are not overcooked which leaves them with a little bit of bite.
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by Edwan S., on Sat, December 22, 2012
Seafood
"Imagine the flavour of hundreds of crabs in liquid form!"
When someone told me about a restaurant in Shah Alam famous for selling delicious and affordable crab noodle dishes, I couldn't wait to try it. Recently I had a chance to go to Restoran Mee Ketam KL so I ordered the house specialties, Bihun Sup Ketam (RM8), Mee Kari Ketam (RM8) and an extra two crabs (RM4 each).
The Bihun Sup Ketam came in a bowl of steaming ketam-infused broth, loaded with rice vermicelli, crabsticks, tofu, fishcakes and one whole ketam, already quartered for you. The broth was savoury, full-bodied and had a subtle shellfish flavor that wasn't too overpowering and therefore pleasant. A dash of kicap cili padi helps to brighten the entire dish.
The Mee Kari Ketam was equally delicious with the same condiments soaking in a creamy, spicy kuah kari that was also very fragrant. The rempah tumis is a family secret that requires a careful way of sauteing or ‘tumis’ to bring out all the flavours. Unsurprisingly, for the soup and curry gravy, they use the ‘air rebusan ketam’ (stock) from the initial cooking of all those crabs. Imagine the flavour from hundreds of crabs in liquid form! An explosion of seafood tastes in your mouth.
The best part of these dishes was of course the ketam. They were fresh, and you get one whole ketam to a dish. Be prepared to get messy and make sure that a box of tissues is nearby when you REALLY start to dig into the crab. You’ll scramble for every last bit of sweet, briny flesh and find yourself picking the shells clean. Watch out for the juices dripping out of the shells! They’re worth every drop. For me the best part was the crabs’ carapace and the salty, fatty tissue lining it. I was secretly wishing for some mantou bread though. They would have made it even more incredible.
Glancing over at the kitchen I saw a big, big pot of steaming flower crabs, ready to be served up at moments notice. It is worth noting that the ketam comes in sizes and different prices ranging from RM3 – RM5. The crabs are bought daily from pasar borongs, so you’re assured that they’re fresh. The restaurant sells about 100 – 200 crabs daily.
Unfortunately on our visit, ketam nipah (mud crabs) weren't available. I was told the ketam nipah would normally arrive fresh daily from Kuala Selangor and Pulau Ketam (!), but I was unlucky I guess. They go for RM6.50/100 grams. For those unfamiliar with these crabs, they’re larger, heavier and meatier than the normal flower crabs. Despite the name, they’re not muddy at all. I myself prefer mud crabs.
And unsurprisingly, it is this fact that makes the ketam nipah much sought after by customers here and as with most good food people are willing to pay that extra few ringgit to get the best. Aside from in the noodles, you can also order ketam cooked in various ways with rice, and, when available, udang galah which they bring in fresh from Sabah.
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This is one of the BEST ways to cook a turkey, really. Pretty much fuss free and takes a lot less time than a roasted one, once eaten you'll never cook a gobbler any other way again!
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For stuffing, we like to cook it separate from the turkey. Lovingly tended to until moist and then baked in the oven for an amazing crust, forget the turkey and just feed on this!
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This pecan pie is a tasty mix of caramel sweetness and crunchy pecans. The crust is so buttery and flaky that you can't help but eat more than a slice of this scrumptious pie.
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This luscious fruitcake has tasty festive flavours brought upon by sultanas, cherries and orange peel. We used sultanas instead of raisins to give it a wonderful golden colour.
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