Friday, May 29, 2015

How to Cook the Perfect Fried Egg

Eggs are ever-present in our home - I use eggs to create many delicious, healthy and nutritious meals for our family. Half boiled, hard boiled, steamed, omelettes, scrambled or fried, we love them all! My kids favorite is fried egg - they can eat it on its own or topped on their favorite food such as fried rice or mee goreng.

Fried egg, a simple dish that puts a smile on the kids' faces

When I was growing up, my mum used to cook me fried eggs with crispy edges all the time and I loved them! I was happy to discover that I could get the much-loved fried egg from my childhood by using Planta.

Planta has been Malaysia's trusted and leading margarine brand for generations. Planta is categorized under Ambient Margarine which means that it can be stored in a cool and dry place. 

With Planta, the eggs are more tasty, thanks to the crispy crunchy edges, and wonderful aroma. Furthermore, there is less splatter when cooking and you will not need to add any seasoning to the Planta fried egg (no salt/pepper/soy sauce required).

On 15 May 2015, we attended an exclusive event held by Planta in 1 Utama Shopping Centre to unveil the secret ingredient of the delicious fried egg. Members of the public and media were invited to participate in a Fried Egg Recipe War, whereby we were asked to taste the difference between two fried eggs - one cooked in Planta and one cooked in oil in a blind taste test. Then, we were asked to vote for our preferred fried egg recipe. And the winner was..... *drumrolls*.... the Planta fried egg!

Blind taste test

Which egg was crowned the winner in the Fried Egg Recipe War? It's none other than Planta Fried Egg #telurgorengplanta :)

"Fried egg is certainly a go-to recipe for mothers everywhere. We hope to give mothers another delicious way to equip kids to grow," said Joel Lim, Brand Manager, Foods, Unilever (M) Holdings Sdn Bhd.

Before the blind taste test, we were also given a cooking demonstration by Sharifah Sofia, an actress and mother of two children, as well as renowned chef, Chef Zaida. Using a clean and dry tablespoon,  measure and place 1 tablespoonful of Planta in a frying pan over high heat, and once the Planta has melted, break an egg in the pan. Fry the egg over medium high heat for a couple of minutes, until the edges are crispy and fragrant. Simple and fast!

Joel Lim of Unilever with Irma Hasmie, Sharifah Sofia, and Chef Zaida

"The experience today proved that Planta fried egg delivers the best in taste, aroma, appetizing colour and texture that tantalises the taste buds and looks good on the plate. Mothers who adopt Planta to their fried egg recipe will find it easy to do and assured that kids will love it even more," added Joel.

It's easy to achieve the perfect fried egg with Planta!

Planta - the secret ingredient for cooking the perfect fried egg :)

Planta 240g is priced at RM4.90 and 480g is priced at RM8.40 and are available at all major retail outlets. All prices are inclusive of GST.

For more information on the product, Visit and LIKE Planta Facebook page.

*This is a sponsored post.

Thursday, May 28, 2015

Machi Pork Noodles @ Taman Bukit Anggerik, Cheras, KL

One of our favorite, indulgent Malaysian breakfast is this pork noodle from Machi. It is located in the hawker row (Pusat Penjaja) in Taman Bukit Anggerik, Cheras.

We were first introduced to this place by a neighbour and have kept coming back ever since. You can choose the type of noodles you want (meehoon, kuay teow, mee suah, yee mee, rat's tail noodle), whether you want it dry or with soup and what porky ingredients you want (innards, pork loin, minced pork, pork balls) and you also have the option of adding on bittergourd or eggs.

Hubby usually goes for the dry version with rat's tail noodle - it comes with a separate bowl of soup with the porky ingredients.

I would go for the meehoon in soup, and add on bittergourd. The soup is clear and sweet. I like how generous they are with the ingredients. A small bowl will cost RM6 (extra RM1 for bittergourd) and a large bowl is RM6.50. 

It does get pretty hot in the afternoons, although they do have a small A/C seating area downstairs. My advise is to come here before 10am.

Opening times: 7.00am to 11.00pm daily. Closed on Mondays.

Location: Machi Noodle, Pusat Penjaja Taman Bukit Anggerik, Jalan 34/154, 56000 Cheras, Kuala Lumpur. 

Tel: 016- 993 3299

GPS Coordinates: 3.057795, 101.745982 (search Machi noodle on Waze)

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Tuesday, May 26, 2015

Palio @ Resorts World Sentosa, Singapore

Last weekend, we were at Resorts World Sentosa for a short family holiday. It was lunch time when we arrived, so we headed over to Palio for our lunch.

Palio is a restaurant located in Hotel Michael's lobby serving authentic Tuscan and traditional Italian cuisine. They do a weekday lunch special for S$22 per person for 2-courses or S$30 for 3-courses, which includes an appetizer, pasta or pizza and dessert. During our visit, a special 4-course set menu (S$50) was prepared for us.

They also offer a kids menu here for S$25 (3-courses), whereby diners could choose from baby chicken Caesar salad or mushroom soup to start, followed by mac & cheese or polpette (meatballs), and tiramisu.

Open-kitchen located at the far end of the restaurant

Service is excellent, as staff are attentive and knowledgable. While waiting for our food, we were served a complimentary pizza-type bread and tomato salsa dip. Served warm, this was crisp and fluffy and the kids finished the whole basket in no time.

For starters, we had the Fegato D'Oca - pan seared duck foie gras with port wine gel and aged balsamic vinegar. The sight of the 80g beautifully seared foie gras sure made us smile in glee - a great start to our meal!

The next course to arrive was the zuppa di porcini, a Tuscan porcini mushroom soup served with toasted ciabatta bread croutons, porcini soil and white truffle oil. Loved the wonderful, appetizing aroma and the soup was rich and smooth,  simply fantastic! We also ordered this for the kids from the kids menu and they loved it!

For mains, we had a choice of steak or tagliolini pasta, no prizes for guessing which one we went for!  Naturally, being meat lovers, we both opted for the Controfilleto al Pepe Verde, a grilled grain fed rib eye steak served with mashed potato, rucola salad and green peppercorn sauce. It was cooked to our liking, so we thoroughly enjoyed this.

Kids had the Mac & Cheese

To end our meal on a sweet note, we all had the Palio's signature tiramisu. A dainty portion, we wished there was more :)

Do stay tuned for more of our dining and travel adventures at Resorts World Sentosa :)

Opening times: Lunch:12pm – 2.30pm (Wed - Mon, last order at 2.15pm); Snack (Pizzas only):
2.15pm – 6pm (Fri – Sun & PH); Dinner: 6pm – 10pm (Wed - Mon, last order at 9.45pm). Closed on every Tue. Opens daily in June

Service: Excellent.

Location: Palio, Hotel Michael, Lobby, Resorts World Sentosa,8 Sentosa Gateway, Sentosa Island, Singapore 098269.

Tel: +65 6577 6688

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Monday, May 25, 2015

2015 Ramadan Buffets in KL/Selangor

Dear readers, I have compiled a list of Ramadan Buffets in KL/Selangor, highlighting the special dishes offered and price. All you need to know in one place! :)

Do check back as more places will be added in the coming weeks.


Aloft Kuala Lumpur Sentral (22 June - 16 July 2015)


Highlights: The A-list Malaysian Feast features the Chef’s star dishes such as Stuffed Whole Lamb Kuzi served with Nasi Briyani, Nook’s steamed Chicken Rice, Tumeric Nasi Lemak and Sarawak Laksa.

Price: RM110 nett per person. Children aged between 6-12 years old dine for 50% off the adult price and SPG members will receive a discount of 20% on total food bill during the promotion period.

Early Bird Discount: RM90 nett for purchases of 30 vouchers and below before 21st June 2015. For 31 vouchers and above, vouchers are only priced at RM80 nett.

For reservations, call +603 2723 1188.

Pullman KL Bangsar  (21 June - 16 July 2015) 

Highlights: A Starry Arabian Nights themed buffet dinner with an extensive selection of traditional Arabian and Malay cuisine. Shish Tawook, whole Baby Lamb with Arabian marination, Sharwarma, Spicy Marinated Sea Bass Fillet, Lamb Kofta, and fresh durian.

Price: RM140.00nett per person only (50% discount for children between 6-12 years old), commencing from 21st June to 16th July 2015 (6.30pm to 10.30pm).

Early bird discount: RM110nett per person if you book before 12th June 2015.

For reservations, call LINK All Day Dining at +603 2298 1855.

Le Meridien Kuala Lumpur (22 June - 16 July 2015)

Highlights: Signature Roasted baby lamb with 10 spices –garlic cumin sauce, Roasted chicken with fennel sauce and almond, Tiger prawn with green chili and aniseed gravy, Mussel cooked in red curry and galangal and durian soup with pancake roll, apam balik and chocolate fountain.

Price: RM148++ per person from Monday to Friday and RM 138++ per person for Saturday and Sunday with complimentary parking. SPG members will enjoy 20% discount on total food bill. 

Early Bird Discount: RM110 nett per person if booked before 14 June 2015.

For reservations, email, or call +603 2262 7434.

JW Marriott Kuala Lumpur (17 June - 16 July 2015)

Highlights: A Kampung Dining experience with over 130 of the best Malay delicacies such as ulam-ulaman, gerai rojak buah, satay, ikan bakar, roti John, nasi kandar, tandoori, bubur lambuk, roast lamb and desserts such as pengat pisang and serawa durian.

Price: Pool side - Priced at RM95 nett per adult and RM48 nett per child. 4th Floor - Priced at RM85 nett per adult and RM43 nett per child.

For reservations, call +603-2719 8666 or email

Sheraton Imperial Kuala Lumpur (18 June - 16 July 2015)

Highlights: An exciting “Nusantara” experience with a selection of Indonesian and Malaysian dishes such as Lagan ki Boti (mutton cooked with Indonesian spices), Baked Seabass Bumbu Bali, Ayam Penyet, Pecal Lele (Jawanese salad), Sambal Colek and the roasted baby Lamb with Mandi Rice.

Price: RM138 nett per person. SPG members enjoy 20% off total food bill. 

Early bird discount: RM90 nett per person if booked before 17 June 2015. 

For reservations, please call 03-2717 9900. 

The Westin Kuala Lumpur (19 June - 26 July 2015)

Highlights: Juadah Iftar features local Malaysian cuisine with live cooking stations. Briyani Gam, Roasted Whole Lamb and a dedicated section of Chef Halim Sultan’s Best of Utara dishes featuring his famous Daging Gulai Kawah Nusantara, Gulai Ayam Kampung Pucuk Ubi Kayu and more. 

Price: RM148++ per adult and RM74++ per child. SPG members will enjoy a 20% discount on total food bill. 

Early bird discounts: RM118 nett per person for bookings made before 17 June 2015.

For reservations, call +603 2731 8333 or visit

Four Points by Sheraton Puchong (22 June - 15 July 2015)

Highlights: Beef Rendang, Ikan Patin Masak Tempoyak, Braised Ee-fu Noodles with Mushrooms, Prawn Mee, Curry Laksa, Ikan Bakar, Roasted Lamb, Oxtail Soup.

Price: RM88++ per adult and RM44++ per child, aged between 4 to 12 years old.

Early bird discounts: Enjoy 20% off for every purchase of 10 vouchers up to 8 June 2015.

For reservations, visit or call +603 5891 8888.

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Recipe: Eryngii Mushroom Pasta with Chilli Flakes and Rocket

Once a week, I do a fridge clear out, and this week, I had some eryngii mushrooms and rocket that had to be used. So, I decided to make a vegetarian pasta dish with these two ingredients.

Eryngii mushroom pasta with chilli flakes and rocket

The mushrooms are cut into various sizes (some sliced, some cut into matchsticks and some diced) for different texture profiles and then sauteed with some butter, olive oil, garlic and chilli flakes. Then, it is only a matter of tossing the pasta in the mushroom mixture, and then serving it with rocket leaves and generous amounts of Parmesan cheese.

Sounds easy?  Definitely a simple and quick pasta dish to throw together, not to mention very delicious! Love the slight heat from the chilli flakes and buttery, meaty mushrooms. :)

Eryngii mushroom pasta with chilli flakes and rocket
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2

2-3 cloves garlic, finely chopped
200g eryngii mushroom, washed, ends trimmed and sliced/diced
2 tbsp butter
2 tbsp extra virgin olive oil
1/2 tsp dried chilli flakes
175g spaghetti pasta
Salt and freshly ground pepper
A large handful rocket leaves, washed
Parmesan cheese

1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat the olive oil and butter in a large frying pan or wok on medium high heat. Add the garlic and chilli flakes, and saute for 1 minute, until lightly golden. Add the mushroom, and cook for 2-3 minutes until it is slightly golden. Season with salt and freshly ground pepper. Add the drained pasta, season with more salt and chilli flakes (if required) and give it a quick stir.

3. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with rocket leaves. Grate generous amounts of Parmesan cheese all over.

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Thursday, May 21, 2015

Lunch @ Yuzu Japanese Restaurant, The Gardens Mall KL

We were out at The Gardens Mall shopping for some baby stuff (for a friend,not ours :P) and spotted the attractive lunch offers at Yuzu Japanese Restaurant. RM25 for a bara chirashi sushi set.... I'm in!

Since we were the first two diners of the day, service was super swift. Within 10 minutes of placing our orders, our food arrived at our table. I was very pleased with my order of bara chirashi sushi set (RM25) which came with miso soup, chawanmushi, pickled radish, pickled ginger, as well as a scoop of green tea ice cream which was served after the meal. Very good value for money! The bara chirash itself was really good - laden with deliciousness - vinegared rice topped with diced salmon, tuna, snapper and hamachi, ikura, green tobiko, octopus, unagi, shiitake mushrooms, shrimp, seaweed, cucumber and sweet egg (tamago). So yummyyyyyyy! I would defnitely come back for this again.

Smooth chawanmushi

Sooooooo satisfied with this!

Green tea ice cream... smooth and creamy!

Hubby had the Sashimi & Garlic Rice Set from a special promotion lunch menu (available Monday to Thursday) that they were doing. Apparently, this originally costs RM42 and is now RM21 after 50% discount. For that price, we certainly had no complains. Sashimi consisted of 2 slices of salmon, 1 butterfish, 1 hamachi and 1 tuna. Most importantly, they were fresh. This set also comes with garlic fried rice (very fragrant), miso soup, salad and fresh fruits.

Set lunches available from 11.30am to 3pm (daily I think).

Service: Good.

Price: Total bill RM55.95 (inclusive 6% GST).

Location: Yuzu Japanese Restaurant, Lot T-236, 3rd Floor, The Gardens Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia. (Isetan side)

Tel: 03-2284 7663

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Wednesday, May 20, 2015

Recipe: Scrambled Egg and Mushroom Wrap

Both Hubby and I are trying to eat more healthily for lunch (especially if we've had a big breakfast like curry laksa and char koay teow *ahem*). Wraps are our current favorite, as it takes minimal time to prepare and tastes hearty and delicious.

Scrambled Egg and Mushroom Wrap

We love eryngii mushrooms as they have this lovely meaty texture and it tastes really awesome if you saute it in a little butter. Pair it with creamy scrambled eggs, rocket and cherry tomatoes and you have a complete lunch :)

Scrambled egg and mushroom wrap
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5 minutes
Makes 3 wraps

4 eggs, lightly beaten
200g eryngii mushrooms, washed and ends trimmed
4 tbsp butter
1 tsp milk
A handful rocket
6 cherry tomatoes, quartered
Salt and freshly ground pepper

1. Cut the mushrooms in half horizontally, then slice thinly. If still too big, cut into half again.

2. In a frying pan, melt 2 tablespoon of butter over medium high heat. Once melted, add the mushrooms and saute for about 2 minutes, until it is slightly golden. Then, season with some salt and freshly ground pepper and set aside on a plate.

3. Using the same frying pan on medium heat, melt 2 tablespoon of butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of milk. Season with salt and pepper.

4. To assemble, place eggs, mushrooms, cherry tomatoes and rocket on a tortilla wrap and roll up. Enjoy!

Messy but satisfying

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