Last Sunday was Mel's birthday so we decided to go for different type of food to celebrate her birthday instead of western food in town. We headed down to a new food point at one of a new shop lot located at Batu Kawah which across the bridge. Just nice to reached there before 6 pm and it was packed with people. The business was good though. My the other friends from Batu Kawah had actually reached early around 5 pm to ordered foods and reserved a table for us, lucky us! We brought our own prawn, fish and Iguana meat (daging biawak) over before around noon to ease them serve us on the right time.
There you go...Peng Yu Cafe located along the Batu Kawah road to Matang. According to my friends who lives at Batu Kawah that the name of the cafe is actually the origin name of the owner. How nice it sound like huh.
The famous dish from the shop... Shrimp Source Fried Chicken recommended...
Never ever forget the green dish Mix Vege
The famous Batu Kawah Meat Ball in Soup Ikg++ weighted white pomfret Butter Prawn (Wet Version)
Birthday Noodles (A must on birthday)
Iguana Meat (Biawak)
And the last but not least... The Marble Cheese Cake from Secret Recipe recommended...
The Birthday Girl ~ Mel I hope that next year can give you better surprise yeah~
Rich Mable Cheese Cake...Yum!
Overall, the foods tasted good, but a bit wet for the butter prawn only, taste good actually. The total damage...not more than RM100!
I am a big fan of Bo Bo Cha Cha (Bubur Ca Ca) but not those from outside but from own home made. I was a great mood and good appetite on Sunday yesterday morning. As usual, going to my the other Mother's (auntie actually) house after having a bowl of 'Mee Sapi', so called beef noodles some where around Sekama Road. When I reach the house, I smelled 'Santan' (coconut juice), sweet potatoes and I am sure that auntie is making something that I like again.
She is a great cooker and I learned most of the cooking secrets and skills from her. She made good Bo Bo Cha Cha as well. I walked in and I saw she is busy on it already, well...am not too late still to learn though.
Three ingredients that had been steamed and nicely separated place on table. Pumpkin, yum and sweet potatoes, chopping it into cube and steam it until it cook and soft.
One of the main ingredient too...coconut juice, must be fresh coconut juice so that it smell more good. The first batch of the juice have to keep until the last step it is because it's more fattening and not good if it's over good according to her. It has to be save and add on till last step. Repeat the coconut juice process for second and third time until it getting less thicker, then put aside.
This is the best part that I like throughout the whole process. Making this 'sago', not sure how it call but yeah...just called it 'sago'. Main ingredient for this 'sago' are hot water and corn flour. Pour in hot water into this well measure corn flour. Not to be over on the hot water adding, just nice to make it sticky, add more corn flour to make it not so watery as well. Those green color were the juice that squeezed from pandan leave, more natural taste though.
Squeezed the mixtures in hot condition to make it more firm. This is the hard part, you actually have to stand on this hot thing, squeezed it while its still hot!!! Roll it in long shape so that it's easy to cut it into triangle shape.
Cut it using scissor is more easier I found. If it stick on your scissor, try to put some corn flour on the scissor or dig it in hot water whenever you found it's sticky on your scissor. Triangle shape we cut...boiled it until it flood on the water surface, take it out and soak in cool water for pipe.
And repeat the same method it you want to do it using other color. Another color we made yesterday...WHITE. No imitate color at all...it's PURE & NATURAL!
Cook the second or following batch squeezed coconut juice with add on some pandan leave to arouse the aroma.
Add in all the ingredients in when it's boiled.
Add in sugar to suit your taste...
Take out the the pandan leave when its boiling and pour in the first batch squeezed coconut juice and boil it once, don't over boil though...just once right after you add in the first batch squeezed coconut juice.
Ta-dah...best serve when it's chilled! Can't really take too much santan due to my gastric problem but it taste goooood!!! Reward after hard work...phew.
p/s: Sorry for the inconsistent photos, coz my hands was fulled and needs to work fast...I only can managed to catch some photos before I get scolded.
Found this on dining table also...'Pa-Din Fish cook with asam', smell good but didn't taste. Afraid my gastric back if I take spicy.
On this special day, especially on this special meaningful moment throughout the year, I remember every second and every single sweet and sour in our life which had been passing through together. You were there for me and I were comfortable for your companion, will pray that this relationship can be last forever and stand firm even though strong wind passing through.
I still remember the moment I make you cried and it was painful...I knew that. I hope that next time I make you cry would be the happy tears. In the gather of two life, no promises can be make between to make each happy but holding hand closely and walk through the path is the better thing. When you said you satisfied with what you had now, I felt guilty...there are still many many things that I couldn't give, neither saying promises. A promise can't be simply make but a plan can be make simply. I plan everything just hope you can live more happily and comfort, but will work the best to make this plans become a done promise in my long list checklist.
Seeing you restless and sleepless while I am in low pit, when I am sad, when I am sick...and etc, feeling like thousands torn surround my heart, hurting when you treat me so good and while I treat you bad sometimes. You are so understand, familiar and get use to every single thought in my mind and every single action that I want to do. You never turn me down but support me from deep in your heart. I hope that I can do it better than you for caring...but I lose, you are always the best.
On the special day like today......Valentine's Day, I think of you,who make my live worthwhile. I am fortunate to know you, a rare and special person in my life. I’m thinking about the special ways you have made my life better. The little things, the not-so-little things...Your kindness, the way you always listen and pay attention to me. You make my world brighter and richer. You’re a gift to me, and I thank you for being you.
Talking about a special gift for you on this special Valentine's Day...I am not so good in choosing present nor special surprise, I just want to wish you...happy and stay health everyday.
Year Round Valentine
I love you all through February, Not just on Valentine’s Day; I cherish you when flowers of spring Appear in the midst of May.
I adore you in the summer, When the air is filled with heat; Without you in my life each day, I wouldn’t be complete.
I treasure you in fall, When leaves are turning gold; I loved you when you were younger; I’ll love you when you’re old.
I prize you in the winter, When colder days are here; I love you, love you all the time, Every minute of the year.
So I’ll give to you this Valentine, But I want to let you know, It’s not just today, but always, That I will love you so.
Again here today to introduce this almost done and most hi-tech hotel that just built in town, also called as 'fish tank' by other locals. Well, it's all glassed up and it looks classy. Not talking much but showing you more pictures to enjoy. The Four Points by Sheraton Hotel Kuching, it is in the heart of the BDC, adjacent to the Gyratory roundabout, just 2 kilometres north of Kuching International Airport and 5 kilometres south of the city centre.
Front entrance of the hotel
Dining area beside pool side
One of the corner Hotel front view Hotel back view
There are 3 restaurants including The Eatery, Panash, Lobby Lounge and a Cafe/Deli. The dining area (The Eatery...if not mistaken) is actually open for public and the foods are excellence! As the photos show, the design of the building is just so amazing especially the interior. For those traveler, the hotel actually provide flight schedule information which is connected to the airport system to help avoid time waste of waiting flight and even the flight delay.
Check it out to find out more on the web site or experience yourself in there. The reservations is accepting now for arrival on or after March 15, 2009.