Recipe: Fish Maw Peach Gum Dessert Soup

Do you like having tong sui 糖水 (Chinese dessert soup)? Try this Beauty Fish Maw Peach Gum Dessert which comes with not just one, but two collagen-rich ingredients! 

One of the collagen-rich ingredients is peach gum, which is said to be beneficial to both your stomach and skin as well as being able to relieve stress. Furthermore, there is also fish maw, an excellent source of collagen as well as gel protein to help improve your skin tone.

Peach gum needs to be soaked for 10 hours and will expand to 7 to 10x the dry weight. Once it has been soaked, you will need to clean off the impurities (black bits stuck to the peach gum) by using your fingers or tweezers. Cooking time depends on how chewy/soft you like the texture to be, but 20-30 minutes would usually suffice. So, how does peach gum taste like? It has a wonderful QQ texture, a little like gummy bears. 

For the fish maw, it is first steamed for 15 minutes, then soaked overnight until soft. It has a pleasant texture and in case you're wondering, no fishy smell or taste at all. Overall, the sweetness of this tong sui is absolutely spot on and tasted awesome. You can enjoy it hot, chilled or with milk.

Mother’s Day is coming up soon, so gift your mother or wife with this collagen boosting dessert, I’m sure they will appreciate it! After all, who doesn’t love beautiful looking skin right? You can buy it from here: https://shope.ee/9efhR2e9s8

Beauty Fish Maw Peach Gum Dessert Soup
Recipe by Baby Sumo

Preparation time: 10-15 mins

Cooking time: 1 hour

Serves 4-5

Ingredients
1 x Beauty Fish Maw Peach Gum Dessert Soup pack from @greatoceandriedseafood (comes with peach gum, fish maw, red dates, lotus seed, rock sugar, snow fungus)

1.5l boiling water
2-4 tbsp fresh milk (per bowl) (optional)

1. Steam fish maw for 15 mins and then soak overnight. Cut into smaller pieces.

2. Soak peach gum for 10 hours, then clean impurities (remove black bits).

3. Soak snow fungus for 1 hour, trim off hard yellow core and cut into smaller pieces.

4. Halve the lotus seeds and remove bitter green piths.

5. Halve red dates and remove seeds.

6. Place boiling water in pot. Add red dates, fish maw, lotus seeds and snow fungus and simmer for 40 mins. Add peach gum and simmer for further 10 mins. Finally, add goji berries and rock sugar and simmer for another 10 mins.

7. Serve hot, chilled or with milk.

Note: 

1. Chill for at least 2 hours for best results.

Buy here: https://shope.ee/9efhR2e9s8

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Herbs Simplified: Convenient Traditional Chinese Soup Packs

New Year is drawing close. If one of your New Year resolution is self care, here's something you can try to boost your health. Herbal Chinese soups are great for nourishing your body, and these soup packs from Herbs Simplified are affordable and super convenient.

Herbs Simplified aims to provide fresh and affordable premium Chinese herbs, even to non-Mandarin speakers like us. Currently, they offer five different soup packs, namely:

♥ Signature Herbal Soup

♥ Anti-Aging Cordyceps Flower Soup 

♥ Immune Boosting Ginseng Soup

♥ Revitalising Ba Zhen Soup

♥ Appetite Enhancement Soup (with premium Hokkaido scallops).

 
✅ Their herbs are packed upon order to guarantee freshness (sourced from supplier with high inventory turnover).
✅ Ingredients & key health benefits of the soups are listed clearly.
✅ Scan the QR code for the simple 3-step recipe. 

So far we have tried the Appetite Enhancement Soup, which is said to be good for improving one’s appetite, strengthening digestive system and improving sleep quality. Rinse the herbs, place in pot with water and chicken, and simmer for about 2 hours on the stove; so easy and the soup tasted really good. Loved it!

Do check them out on their social media platforms. Their convenient soup packs can be purchased via Shopee or Lazada in the links listed below:

FB: https://www.facebook.com/herbssimplifiedMY
IG: https://www.instagram.com/herbssimplified/
Shopee: https://shopee.com.my/herbssimplified
Lazada: https://www.lazada.com.my/herbssimplified/

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The Dark Horse: New Sports Bar in KL

The Dark Horse is a swanky new sports bar located in the heart of Kuala Lumpur, within walking distance from KLCC, Bukit Bintang and KL Tower. Only a few months into operation, this outlet has been extremely well-received by locals and expats alike. And it's easy to see why: the interior is tasteful yet cosy, with great tasting food and wonderfully warm, friendly service.  

There was a real buzz to the place when we visited on a Thursday afternoon. We were promptly seated and menus were handed out as we took in the lively surrounding. There are different seating areas to suit your preference; low tables and booths for comfortable dining, high tables for socializing and drinking, and the balcony area for people watching and al fresco dining. Other than that, you can also play a game of darts, foosball or even pool with your mates as well as catch a full range of different sports channels on the multiple televisions available here. In the evenings, there is also live music from 7.30pm onwards, which will set the mood for your night out. 

The bar's motto, "Be nice or leave!"

The food variety is typical of what is usually served in a gastropub; here at The Dark Horse, the food is done extremely well, generously portioned and absolutely delicious. We were thoroughly impressed with everything which we ordered off their a la carte and snack menu. Choose from salads, soups, burgers, sandwiches, mains, steaks and desserts. Here are some the dishes which we had and loved:

♥ Triple Cheeseburger (RM35) - quarter pounder Australian beef patty, cheddar cheese skirt, lettuce, tomato, gherkin, sweet relish, and comes with coleslaw and your choice of potato (we went for the sweet potato fries).  Glorious, juicy burger.. my son devoured it all!

♥ 100% certified Argentinian Grain Fed Black Angus ribeye steak (RM129 for 250g), served with a side salad, potato and sauce of your choice. Succulent, tender, cooked to medium rare perfection, immensely satisfying!

♥ Classic mushroom soup (RM19). Domed with puff pastry, the soup was delightfully creamy and earthy... exactly how a good mushroom soup should be.

♥ Buffalo chicken wings (RM22). I love wings, and these were fine wings. Crispy and juicy, with a delectable sauce... finger licking good, for sure.  They also do other flavours such as hoisin sriracha, Jamaican jerk, barbecue, mango habanero and five spice peanut butter.

♥ Chicken Quesadillas with guacamole and sour cream (RM20). Deliciously cheesy.

We also ordered four desserts; well, as my son always says, "There's always room for dessert. Dessert doesn't go to the stomach, it goes to the heart". My favourite was the rich and lusciously creamy Creme brulee (RM18), followed closely by the warm Apple crumble with vanilla ice cream (RM22), Chocolate lava cake (RM20) and Berry panna cotta (RM19).

They also offer an affordable lunch menu at RM37++, which includes a starter, mains, sides and dessert. If you're looking for a challenge, take on the Mount Kinabalu Burger, a whopper of a burger with 10 quarterpound Australian beef patties, 10 Cheddar cheese slices and all the extras; conquer this within 30 minutes and get it for free!

There are four beers on tap, not your usual brews, including Stella Artois, Connors Stout, Hoegarden Blanc, and Blackthorne Cider. You will also find an extensive selection of wine, spirits, beers and ciders, cocktails, shots, mojtos and more. Unlike other sports bar or pubs, Ladies Night is not just once, but four times a week, with complimentary drinks all night long for ladies (this month, it's every Monday to Thursday, with 100% free Passion Fruit Margaritas).

Watch our IG reels here.

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Reservations highly recommended. Book here:

Opening hours: Mon- Sun 12pm - 12am.

Location: The Dark Horse, Lot G-05, Life Centre, 20 Jalan Sultan Ismail, 50250 Kuala Lumpur. (Parking available at Life Centre, RM4 for first hour, RM3 for subsequent hours).

Tel: 019-333 9269

Website: http://www.darkhorse.my

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Recipe: Chunky Vegetable Soup (Using Leftover Turkey)

So the first thing I made after making the turkey stock was this - chunky vegetable soup! We've been experiencing a slew of rain recently, so soups are perfect for those cooler evenings. 

Once you have your rich, flavorful turkey stock, you just need to add in your choice of vegetables - potatoes are a good choice as it helps thicken up the soup. I also added carrots and zucchini, and simply season with some salt and black pepper. You can also add in some of the shredded turkey to the soup to make it more substantial. That's one tasty, warming soup! You can serve the soup with crusty bread, or if you have leftover turkey meat, make some turkey sandwiches to go with your soup.

For the turkey sandwiches, lightly butter and toast your buns. Then, add your turkey (cold or you can heat them up slightly in the pan with some leftover gravy) and a dollop of cranberry sauce. 

Chunky Vegetable Soup (Using Leftover Turkey)
Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 30-40 minutes

Serves 4


Ingredients
1.2l turkey stock (recipe here)

1 carrot, cut into chunks
2 potato, cubed
1 zucchini, sliced then halved
150g leftover turkey meat, shredded


1. Place turkey stock with potato in a pot and simmer for 20 minutes over medium heat. 

2. Add carrots and zucchini and cook for further 10 minutes. 

3.Using a masher, roughly mash the potatoes and carrots. This will help thicken the soup.

4. Add leftover turkey meat. Season with salt and pepper. Serve with crusty bread or sandwiches.

Note: I have shredded all the leftover turkey meat and placed them in tupperwares (in the freezer), about 300g each and take them out of the freezer whenever I need them.

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Recipe: Leftover Turkey Stock

Who had turkey for Christmas this year? Do you have lots of leftovers from the meal and not quite sure what to do with them?

Well, waste not. You can shred the meat off the turkey and store them in individual tupperwares in the chiller or freezer. And the turkey carcass - don't throw that away either. You can use it to make a really nice and rich turkey stock, which you can use for making soups, noodles, risotto and more. From one turkey carcass, I managed to make about 4l of turkey stock. Not bad at all!

Homemade turkey stock

How to Make Turkey Stock

Ingredients

Leftover turkey carcass (from a 4-5kg turkey)
4 - 5l water
2 bay leaves
2 cloves garlic, crushed


1. Remove meat from the turkey and shred and store in tupperwares. 

2. Place turkey carcass, bay leaves and garlic in a large pot with water. Boil carcass with water over medium high heat for 2 to 3 hours, until stock is a rich, milky colour.

3. Allow to cool, then place stock in glass jars. The stock will keep well in the fridge for 3-4 days or in the freezer for up to a month.

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Recipe: Chic Kut Teh

During the MCO months, the protein I could get my hands on most easily was chicken. We were craving bak kut teh, so I made my version of chic kut teh using chicken drumsticks and it turned out great! Best of all, chicken cooks faster than pork, so your meal can be ready in as short as 30 minutes (vs 2 hours if using pork ribs). So next time you are craving for a hot soupy meal, give chic kut teh a go!

Chic Kut Teh (Chicken Bak Kut Teh)
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 30-40 minutes
Serves 4


Ingredients
6-8 chicken drumsticks, skin on
1.2 - 1.5l water
1 sachet Eu Yan Sang bak kut teh herbs (or any other brand)
6 clove garlic, cut slits in centre
1 tsp salt
1-2 tbsp light soy sauce
12 Chinese mushrooms, soaked and stalks trimmed
1 pack enoki mushroom, trimmed
1/2 tsp Maggi chicken stock concentrate (optional)


1. In a large pot, place water, herb sachet and garlic and bring to a boil over medium high heat. Once boiling, add the chicken and Chinese mushrooms and simmer over medium low heat, covered, for 30 minutes, until chicken is tender and falls off the bone easily.

2. Season with light soy sauce and salt. You may also add some chicken stock concentrate, but this is completely optional. Add the enoki mushrooms and cook for a further 2 minutes.

3. Serve with rice and greens on the side, along with a dipping sauce of finely chopped garlic, cili padi and light soy sauce.
Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe Chic Kut Teh recipe
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Krung Thep KL, Republik Damansara Heights

Located in Republik, Damansara Heights is Krung Thep, showcasing authentic Thai regional delicacies to KL-ites. The restaurant's name is short for Krung Thep Mahanakhon, or simply Bangkok, capital city of Thailand, where every part of the country comes together – food, people, culture and tradition.

Krung Thep exudes a cool vibe with an elegant open kitchen with bar seating, where you can watch the chefs cook your meal over charcoal embers. The kitchen is helmed by Chef Gug from North East Thailand, who takes pride in preparing his sauces, pastes and dips from scratch and by using the finest freshest ingredients to give diners the most authentic Thai dining experience.

Krung Thep is a noodle bar by day, serving 8 types of noodles and small plates as well as a selection of delicious desserts.

Hubby's favourite was the Kao Soi Gai (RM28), a Northern Thai chicken curry rice noodles dish, topped with crunchy pickled Chiang Mai mustard greens. The flavorful, vibrant broth is thick, creamy and spicy, beautifully balanced by the pickled greens and a squeeze of lime.

For vegetarians, there is Wun Sen Pat Dtao Huu Yui (RM23), stir fried glass noodles with beancurd and mushroom. Even a meat lover like me loved this dish - so appetizing, and plenty of wok hei!

Of course you must also have the Tom Yam Pla Gra Pong Daeng (RM38), a clear hot and sour soup with huge chunks of snapper fish. This spicy soup will definitely awaken your senses.

Another must-try is the Kai Ceiw Pu (RM25), fluffy duck egg omelette with crab meat, served with a homemade Sriracha sauce.

Lemongrass cooler  (lemongrass, lemon, sencha -RM15) and Princess Pandan (Tanqueray Gin, pandan, earl grey - RM30)

For desserts, we went for the classic mango sticky rice, however to our pleasant surprise, Krung Thep's version uses black glutinous rice which gives it a delicious, nutty flavour. This also comes with fresh mango, fresh coconut slices and coconut milk.

Khao Niaow Dam Ma Muang (RM22)

Even the Tub Tim Krob (RM20) here is served differently - red rubies, jackfruit, coconut syrup and toasted peanuts is served with a scoop of luscious coconut ice cream. Perfect treat for a hot day!

Krung Thep al fresco dining area

Krung Thep Lunch Menu

Click here for both lunch and dinner menus.

Pork-free.

Opening times: Mon - Sun: Lunch 11.30am – 2.30pm; Dinner 5.30pm – 10.30pm.

Location: Krung Thep KL, Republik, Ground Floor, 1, Jalan Medan Setia 1, Bukit Damansara, 50490 Kuala Lumpur, Malaysia. (Parking rate RM3.50 per hour)

Tel: 03-7622 8760

Website: http://www.krungthep.my/




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The Garden Terrace, Swiss-Garden Hotel Bukit Bintang

The Garden Terrace is the all-day dining restaurant in the newly refreshed Swiss-Garden Hotel Bukit Bintang. Located on Level 1, the restaurant serves a buffet breakfast as well as a la carte for lunch and dinner. On the a la carte menu, you will find salads, soups, sandwiches, burger, pasta, Western and Asian mains and dessert.

Here are some of the dishes we tried at The Garden Terrace during our recent staycation at Swiss-Garden Hotel Bukit Bintang.

Beef Burger (RM30) - one of our favourite dishes here - we had this 3 meals in a row. Juicy beef patty sandwiched between melted cheddar, honey chilli aioli and crisp burger buns. Comes with French fries.

Tagliatelle Bolognaise (RM25) - a super tasty plate of pasta! Robust beef sauce with Parmesan cheese. Spaghetti Carbonara (RM23) with smoked beef, egg yolk and Parmesan cheese. Rich and creamy!

Spaghetti seafood aglio olio (RM28) - comes with prawn, squid, mussels, and tossed in chilli flakes for a spicy finish.

Pak Yusuf Oxtail Soup (RM19) - I'm all for hearty, delicious soups, and this definitely ticked all the boxes for me. Comes with braised oxtail, carrot, potato and garlic bread on the side.

Rib Eye (RM55) - a decent steak, but what really stood out for us were the sides of caramelised shallots and pumpkin puree. Perfect accompaniments!

Chicken chop (RM30) - a healthy grilled version - chicken thigh with pea puree, charred lemon, fries and chicken jus.

Nasi Goreng GT (RM20) - signature fried rice with turmeric chicken drumstick, acar, fish cracker, fried egg and chicken satay. Yummy!

Claypot loh sze fun (RM23) - with chicken strips, prawns, secret soy sauce with egg yolk.

Gelato 

Click here for our review of the Swiss-Garden Hotel Bukit Bintang Kuala Lumpur Family Room.


Opening times: 6.30am to 10.30pm daily.

Location: The Garden Terrace, Level 1, Swiss-Garden Hotel Bukit Bintang, 117, Jalan Pudu, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2141 3333

Website: https://www.swissgarden.com/kuala-lumpur/

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