Creamy chicken fettuccine.

Creamy Chicken Fettuccine (serves 2)

150 g fettuccine, cooked according to package directions

2 tbsps butter

100 g chicken, cubed and rubbed with salt and pepper

3 cloves garlic, sliced

2 onions, sliced

50 g mushroom, sliced (I used Enoki)

Veggie, sliced

200 g cooking cream

Salt and pepper, to taste

Parmesan, grated

1. Heat 1 tbsp butter in pan, then sauté chicken over high heat. Remove from heat.

2. Add 1 tbsp butter in pan, sauté garlic and onions until fragrant, add mushroom and veggie with a splash of water and cook for 1 minute, or until they are slightly cooked. 

3. Pour cream into pan. Add cooked chicken and simmer sauce until slightly thickened.

4. Remove sauce from heat. Pour sauce over fettuccine and add Parmesan. Serve.

Onde-onde.

It's been so long since I last blogged. Excuse my long absence, I just gave birth to a baby boy about one month after my June's Oreo muffins post.

I am not back to baking yet. The only food I make with an oven now is pizza - made using store-bought crust or toasted bread.

So I'm bouncing back to the stove - kuih is now an option! The last time I made kuih could be traced back when I was still in secondary school, attending Life Skills (Kemahiran Hidup) classes. Onde-onde was the recipe my teacher assigned, now I'm remaking them according to my memory and some useful recipes I have found online. (Refer to Nyonya Cooking and My Resipi.)

Instead of using palm sugar or gula melaka, I decided to use 黑糖蜜枣 (literally black sugar honey jujube) my sister-in-law brought back from HK. They come in blocks and can be eaten as candies, with gingery tang! So my onde-onde was filled with gingery sugar instead of the sweet aroma of palm sugar.

I didn't measure my ingredients! The amounts I listed below are just approximations.

Piccadilly Restaurant.

It's located at Millenium Square, nearby Asia Jaya LRT station with a great night view. Anyway, with their enormous menu choices we had difficulty ordering our dinner.

We ended up with two similar dishes, BBQ Chicken Chop (top, RM 10.80) and Grilled Chicken Breast (down, RM 11.90).

The mushroom sauce for my grilled chicken was really salty, that's quite a let down.

Tel.: 03 7960 5886

3 Little Pigs & The Big Bad Wolf.

I've been scratching my head over a strange tutorial question so instead of going on staring at how the solution turned out that way, I've decided to post up what we had last month at the Three Little Pigs & The Big Bad Wolf at Bangsar Village.

Half the restaurant was occupied by working adults, the rest by families and groups of friends, though we didn't have to shout to make our scarce conversations audible to each other, words exchanged at the next table were clear.

As the name suggests ... We had to try pork. Guess none of us was in the mood for pastas so both of us had burgers.

That's my Hawaiian Burger (RM 26) and his Big Bad Burger (RM 28). Mine came with a ring of pineapple and onion rings.

They were both too large for our mouths to bite into, though. The patties didn't turn out juicy enough, but the salads were amazing. At least for the value, it's pretty worth it.



Address:
Lot G1A, Ground Floor, Bangsar Village, No. 1, Jalan Telawi Satu, Bangsar Baru.

Tel.: 03 2283 2270