Tag Archives: hungry

Kickass Bacon Pancakes

We all love our pancakes, and I prefer mine savoury. Not just savoury, but served with crispy bacon and butter. Sometimes, when I am in no rush and fancy a big breakfast, I even cook eggs and sausages. You could say, this is my version of an English breakfast.

Ingredients

2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 1/2 cups whole milk
1 1/2 tsp lemon juice
1 egg, lightly whisked

Serve with crispy, streaky bacon and butter (optional)

Method

  1. Combine the dry ingredients in a bowl
  2. Whisk in the lemon juice, whole milk and egg
  3. Leave the combined batter in the fridge for 20 minutes
  4. In the meantime, you can heat a non-stick frying pan and start cooking the streaky bacon in its own juices, until golden
  5. Clean the non-stick frying pan, and over medium heat, start frying the batter to make these lovely, fluffy pancakes. If your pan is good, you don’t need to put oil or butter.
  6. Allow around 2 minutes on one side, flip with a spatula and wait another 1 minute. Lower the heat if you notice that the pancake colour is darker than golden.

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With this recipe I make 9 pancakes of roughly 15 minutes in diameter. Serve with crispy bacon and butter, or anything else you might fancy for your breakfast!

And, if you don’t feel like making them yourself, look for some destinations that serve pancakes for breakfast.

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The Most Awesome Places to Eat in Kuala Lumpur

Holidays are an adventure. They’re about discovering new things, and one of the best ways to learn about a country’s culture is through their food. You can learn a lot about a country from the food and drink they serve, and Kuala Lumpur is one of the hottest destinations in Asia to experience a diverse fusion of cuisines.

Many of these places are local areas that are close to public transport, so make sure you book a room at budget hotel in Kuala Lumpur, Malaysia in advance so you can be as close as possible to these delicious eateries.

foodPhoto found on Flickr

Naughty Nuri’s Life Centre

20, Jalan Sultan Ismail, Kuala Lumpur
50250 Kuala Lumpur

Naughty Nuri’s is a popular BBQ restaurant and bar. It’s well known for its mouth-water BBQ pork ribs and cosy atmosphere. The staff are extremely well-mannered and provide a great service to the customers. It’s a popular spot for both lunch and dinner, so make sure you get here early. If you love Korean BBQ, you’ll love Naughty Nuri’s.

food1Photo found on Flickr

Hutong Food Court

Lot 10 Shopping Centre, Food Court,
Lower Ground Floor, Jalan Bukit Bintang
50250 Kuala Lumpur

This is a diverse food court with many different styles of cuisine to indulge in. There’s also a fantastic selection of exotic fruits such as durian and mango. This is a predominantly Chinese area, which means you’ll find a lot of iconic dishes like Wan Tan Mee, Bak Kut Teh, and Hokkien Mee.

food2Photo found on Flickr

Tg’s Nasi Kandar

3, Tengkat Tong Shin, Bukit Bintang
50200 Kuala Lumpur

Nasi Kandar is a Malaysian dish that consists of steamed rice and a variety of curries and side dishes. It’s very reasonably priced, but that doesn’t affect the amazing quality of food that Tg’s offers. This is a popular hangout destination for workers and students, so expect it to be packed with patrons throughout the day.

food3Photo found on Flickr

Din Tai Fung

Pavilion, 168, Jalan Bukit Bintang, Bukit Bintang
55100 Kuala Lumpur

Din Tai Fung is a restaurant chain that originates from Taiwan, and they’re known for their mouth-watering soup dumplings or xiaolongbao as they’re called. This is an entertaining location because the only thing that separates you from the chefs is a glass window. You can watch the chefs skillfully put together your dumplings moments before they’re served to you.

food4Photo found on Flickr

Heun Kee Claypot Chicken Rice

59, Jalan Yew, Pudu
55100 Kuala Lumpur

Heun Kee is a relatively hidden spot near the Pudu wet market. It is, without a doubt, one the most famous clay pot chicken rice spots in the whole of Kuala Lumpur. Their signature dish contains juicy chicken, delicious lap-cheong, and there’s optional salted fish as well. Huen Kee prepares their clay pot rice with a special method that speeds up the cooking process and evenly cooks the rice—something that other places just don’t get right.

food5Photo found on Flickr

Nasi Lemak Famous

Bangsar Bangsar Selera Food Court, Jalan Telawi 1
59100 Kuala Lumpur

Nasi Lemak is a fragrant rice that’s cooked in coconut milk and pandan leaf and is considered the national dish of Malaysia. This location is affordable, and the sambal (Malaysian hot sauce) is also delicious here.  One of the most popular dishes here is the “Ayam Goreng Rempah”, which is essentially a spicy crispy fried chicken that pairs well with the rice.

Cheese-Burger Pie

Today I will share with you a recipe I have conjured while experimenting in the kitchen. I have been sick the past few days, and I thought I needed an extra boost, so decided to make a meat pie. I also felt like eating something a bit more on the lines of junk food, so I came up with the idea of making a cheese-burger pie.

Here are the ingredients I made use of:

For the pastry:
– 250g plain flour
– 110g butter
– 90ml cold water (might not need it all)
– pinch of salt

Mix the flour and salt together in a bowl. Cut the butter into rather small pieces and add to the flour mix. Using the ‘rub-in method’, rub in the butter into the flour. Once this is done, start adding the cold water gradually until the mixture can hold together when pressed. Form the dough into a ball and let it chill.

For the filling:
– 300g ground beef
– beef stock
– 1 large onion, chopped
– cheddar cheese (you can use as much as you want)
–  few pickled gherkins
– mustard (I used german, but you can use your favourite)
– red sauce or ketchup
– salt and pepper

Put some butter in the pan, and once it warms up, put in the ground beef. While it is cooking, at some salt and pepper. When it is half way cooked, put in the chopped large onion and add the beef stock.steffisays-cheeseburgerpie1 Let this cook until the onion is slightly brown and soft. At this point, I added 3 table spoons of red sauce.Once the mixture is less watery, add the chopped picked gherkins and a few drizzles of mustard. You can add more, depending on how strong you like your mustard.
While I left the filling on low temperature, I greased the pie tin with butter, and started to prepare the crust.
Once this was done, I spooned the pie tin with the mixture and added 4 slices of cheddar on top and added some more pepper.
Finally I kneaded the top part of the crust, and added some sesame seeds for decoration.

I cooked the pie in a preheated oven at 180° for about 30 minutes.

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Qormi Air-Raid War Shelters

Casal Fornaro is an event that happens in my home town Qormi, on a yearly basis. This is a festival which celebrates bread, and how it represented the town through the years, even during wars. During the time when the island was under attack, bread was made out of rice and tasted horrible, but at least it ensured that the citizens had something to eat. Nowadays the city of Qormi is still renowned for bread and together, we celebrate an event full of bread, pastries and culture.

On this day, the two local war shelters are open for the public, and to me, these deserve a visit every year.

In one of the shelters there is a re-enactment from World War 2, explaining the situation of the poor and the politicians. Then you are allowed to roam around the shelter and imagine for yourself what life was like during that time. The re-enactment happens in Maltese which is a disadvantage for any tourists visiting, however one can still visually appreciate the surroundings.

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In the second war shelter, there is a bread exhibition sponsored by the leading bakery ‘MayPole’ – One can find fancy bread available in the shelter just for viewing as can be seen in the images below.

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One is able to buy similar bread through the many stalls in the festival as well as from their bakery any other day of the year.

Fresh Pasta

One of the plans I had for this weekend is to meet up with my good friend Mirka and our Italian friend Paddy for a cook-out. We have been saying that we should attempt making fresh pasta, for weeks; if not months. Finally the day was upon us!

For our first try, we decided on keeping things simple, and make tagliatelle.

To make the pasta dough, it turned out to be quite a marathon, or even a workout. We took turns to knead the dough until silky and smooth, and until no flour blobs were visible.

Making use of the Andrew James pasta maker was pretty straightforward for us newbies, and we made the most gorgeous pasta.

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We cooked it in hot boiling water, with some salt and made a mushroom, onion, and bacon white sauce for it.

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It was great, and I can confirm that the first attempt was a major success!!

Easter Meal Success

The Easter meal was quite a success. But I ate so much that I did not even have any lunch today as I still felt bloated.

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Luckily I still have another portion of the gateau so I know how I will be finishing off a very busy, stressful Monday!

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My Pimped up Aglio, Olio & Peperoncino

Today, I decided to take a well known recipe and pimp it up to make it more tasty. It turned out divine and thought I will share it with you. Besides… I have not shared one of my recipes with you for a while 🙂

This can be served as either a main dish or as a starter…

Ingredients (for 2)

  • 200g pasta of your choice
  • olive oil
  • garlic, crushed
  • chili oil  (optional)
  • chilies, de-seeded and chopped thinly
  • mushrooms, chopped
  • butter
  • fine herbs
  • parsley, chopped thinly (optional)
  • spring onions
  • salt and pepper
  • cheese (grated Parmesan or Pecorino Romano, optional)

Method

  1. Start with cooking the pasta of your choice according to the instructions on the packet. Make sure that you leave them al dente. Drizzle some olive oil and fine herbs.
  2. Reserve 3 tablespoons of the cooking liquid in a glass on the side.
  3. In a frying pan I melted the butter and sauteed the crushed garlic and soon after, added the mushrooms.
  4. Once golden and not yet browned, I’ve put in the thinly chopped chilies, and added chili oil for the extra hot spice.
  5. Add the reserved cooking liquid.
  6. I didn’t want the spring onions to be fully cooked which is why I added them at this point. I wanted the bits to remain crunchy-ish.
  7. Once ready, add the pasta and season with parsley, salt and pepper.
  8. Toss to make sure that the pasta is covered in the mixture and everything is combined.
  9. Serve immediately with grated Parmesan or Pecorino Romano.

20150319 aglio olio peperoncino pimped upBon Apetit!