The aroma of a cafe

The first thing that greeted me when I stepped in the cafe was the sweet aroma of coffee; a friendly smile awaited as I approached the counter. After ordering, I sat down and enjoyed the view of a neighborhood where I used to live.

I spent only an hour enjoying my cup of piccolo latte since I had to rush back to work, but it was a perfect hour spent on a Tuesday.

BRATS – One Half
Address: 11, Jalan 20/13, Taman Paramount, 46300 Petaling Jaya, Selangor, Malaysia

Star

Star

Advertisements

Ottawa Canada

For full set of photos, please do check out my website at: Ottawa Canada.

Peking Duck Burger

Eating a whole Peking duck at a restaurant often feels very ceremonious. A chef will carve the freshly roasted duck next to your table, steam rising as the skin is sliced off. The process feels grand and purposeful.

Enjoying the dish is a graceful affair. Thin slices of skin and meat are dipped into sauce (each restaurant boasts its own specialty sauce) and then arranged on a sheet of pancake together with shreds of scallions and cucumber. Next, roll and fold the pancake into a small little bolster. When you bite into the ensemble, sweet bean sauce leaks into your mouth, paving the way for the rest of the fillings.

Dadong, a famous Peking duck chain, is reinventing the way to enjoy the imperial delicacy. Instead of a formal sit-down meal, it is providing an alternative: grabbing the treat to-go.

Continue reading “Peking Duck Burger”

Roasted Cauliflower

IMG_4406

Isn’t this purple cauliflower pretty? Such a romantic and whimsical variant of the ordinary white ones, don’t you think?

After a weekend of an equal portion of work and recreation – I watched Star Wars: The Force Awakens finally! – Monday rolled in lazily. I panicked a little every time I looked at my work schedule this week, but mostly, it is an interview with a prominent local actor, who has an authoritative assistant, that is making me nervous.

/breathe in, breathe out

Continue reading “Roasted Cauliflower”

Rice in Broth

IMG_4420

I have cooked this a millionth time this winter. It is fast, easy and very satisfying. A little risotto-ish, yet not too complicated.

I’ve made this with mushrooms, or mushrooms and peas, or prawns and asparagus… Instead of cooking it with broth, I just use hot water and season the rice with a pinch of salt. Just before scooping the mixture into a bowl, I give it a generous glug of white wine. 🙂

Recipe adapted from: the Wednesday chef 

Baked Brie with Rosemary and Honey

IMG_4411

With all the excitement around the New Year quieted down, I woke up on Sunday and craved for warm, oozing cheese. So in my fleece jacket and lounge pants, I retrieved puff pastry and brie from the fridge, and turned on the oven.

I stamped out circles on the pastry sheet with an upside down ramekin, broke the cylinder of brie with my hands, drizzled honey over the cheese and sprinkled dried rosemary casually over the ensemble.

Twenty minutes later I bit into the puffed-up pastries, a wave of contentment washing over me. Ahh, the magic of cheese.

IMG_4410

Recipe adapted from: hummingbird high