Well, just the other week while trying to figure out what I want to do with the 1/4 piece of pumpkin in the fridge, I figured why don’t I come up with a recipe myself this time instead of hunting the web looking for what others have done. Growing up, mom never really featured pumpkin in the dining table much, so I had to actually come up with something somewhat novel, and I did – here I present to you – pumpkin omelette recipe, created by yours truly.
ingredients – pumpkin, eggs, garlic, cilantro
The dish is fairly easy to create, requiring simple ingredients and takes about 15 minutes or so to prepare and cook. Take a look at the video embedded below.
1/4 small pumpkin, cut into chunks
3 eggs, beat em up
a bunch of cilantro, remove stems
4-5 bulb of garlic, chopped
salt & pepper to taste
2 tablespoon cooking oil
cut pumpkin into bite size and steam them for 10 minutes
once done, heat up frying pan with cooking oil
fry garlic until fragrant, then add the steamed pumpkin
next add egg, and cilantro
add some salt & pepper if you wish
fry till egg is about 80% cooked through, remove and serve
sweet and savory egg dish
The result is a sweet and savory dish that turned out very delicious. Not sure if anyone else make it this way but do feel free to try it! I reckon you’ll be surprised 🙂
Hello, guess it’s time to share another one of our experimental recipes, this time – fried pumpkin with salted egg yolk.
pumpkin with salted egg, steamed pomfet
We originally stumbled upon this dish at a restaurant in Klang, and since it was quite an eye, or taste bud opener, I decided to re-create the same thing in our own kitchen. The result was pretty decent. So if you want to try something perhaps a little different at home, this recipe should fit the bill.
pumpkin, curry leave, chili padi, flour, salted egg
Ingredients (2-3 pax):
half a small pumpkin
1 salted egg yolk (2 shown is pic, overkill)
4-5 chili padi
half cup flour
dash of salt to taste
enough cooking oil for deep frying
deep frying pumpkin is the first step
cut pumpkin into bite size slices and coat them in flour
heat up oil & deep fry pumpkin till golden brown
crush salted egg yolk with a spoon
heat up 2 spoon of cooking oil and fry egg yolk till fragrant
add pumpkin, then curry leaves & chili padi
add salt to taste (if need to) – done!
then fry everything with salted egg, done!
The version in the picture has a bit too much cooking oil to it, so with a little less oil it should be perfect, happy cooking!
Following the previous recipe on soya chicken dish made with Angel soya sauce and Angel Oyster sauce. I thought of trying out a recipe with their Sriracha hot chili sauce. I was browsing reddit just happened to came upon an entry on GifRecipes featuring roast chicken that uses sriracha sauce as seasoning, so I thought, why not try something similar?
So here is my roast chicken with Angel Sriracha hot chili sauce recipe.
Angel Sriracha hot chili sauce, chicken, and other ingredients
4-5 tablespoon of Angel Sriracha hot chili sauce
3 tablespoon equal portion of brown sugar
2 chicken quarter (leg part)
1 bulb of garlic (dice)
2 red onion
100 gram shiitake mushroom (optional)
2-3 tablespoon of butter
1 sweet potato
1 slice of pumpkin
salt & pepper
brown the chicken with butter on a hot frying pan
Cooking instructions (side):
cut the root vegetables into cubes and put in baking pan
add olive oil, salt, and pepper
heat up oven to 200 Celsius and bake for 35 mins
It’s good to start this first and put it in oven, take the additional 15 mins or so to prepare for the main dish and have everything in the oven done at the same time since the chicken will take some 20 minutes in the oven.
mix sriracha hot chili sauce with brown sugar to apply on chicken
Cooking instructions (main dish):
heat up frying pan with butter
pan fry the chicken on all sides till skin is slightly brown, remove to oven pan
next, fry garlic, onion, capsicum, and mushroom
arrange everything in the oven pan
mix Angel sriracha hot chili sauce with brown sugar, carefully use the sauce to cover chicken
place everything in oven for 18-20 minutes at 200 Celsius
roast chicken with sriracha hot chili sauce & sides
Mix all up in a plate and serve!
I found that Angel Sriracha hot chili sauce is probably slightly spicier than those I’ve had before, and that suits me just fine. With brown sugar and oven heat treatment, the sauce gave the roast chicken skin a pretty sweet and spicy note which compliments the meat very well. There’s no condiments on the side necessary at all for this dish. I’m glad that it worked out pretty well.
You can always modify the side dishes a little to suit your need for this dish, give it a try!
A couple days prior to General Election 13, we were invited to a food review session at PLOY to sample some dishes from their new menu.
According to their website, PLOY means Gem in Thai. It is then this pretty unique contemporary fine dining restaurant’s aim – to have their dishes be true gems of Japanese and Thai cuisine.
PLOY at Clearwater, Damansara Height
PLOY is located at Clearwater Residence in Damansara Heights. Parking is a pretty painless affair, there’s an underground car park in the building, and it also seems like you can park on the streets just outside of it, though legality in that is questionable.
The restaurant itself is tastefully decorated and has two separate dining halls, a fully air conditioned area, and another half outdoor for alfresco dining.
there are some interesting drinks on the menu
There’s a full bar at PLOY. Beer, liquor, cocktails, coffee, and several other rather interesting drinks can be ordered. My drink for the night was Apple Sour, basically fresh apple juice with sour plum in it, very refreshing. Fraps, cappuccino, and Thai ice tea were reportedly pretty good as well.
tuna wakame salad, golden needle salad
Dinner started out with a couple different types of salad. Tuna Wakame Salad (RM 23) comes with chunks of tuna cubes, avocado, and sesame in shoyu dressing, while Golden Needle Salad (RM 15) with tofu, avocado, broccoli, and wafu dressing.
Due to the pretty distinct taste of avocado, the two salads ended up more similar than different, but not in a bad way. I love the way they deep fried the string mushrooms, and if you were to choose a salad, I’d recommend the golden needle, tastes as good, and cheaper too.
tempura surprise, kabocha tempura
Tempura Surprise (RM 15) is a dish with questionable usage of one of my favorite fish – seabass. The fish is wrapped in oba leaf, and then deep fried. It was a surprise alright, but not exactly in a commendable way. The combination did not work well even though I’m a fan of both major ingredients. I think they should re investigate this dish.
On the other hand, Kabocha Tempura (RM 8.50), or salted egg pumpkin tempura, fared much better. The pumpkin were delicious, and would scored even higher marks if those salted egg yolk sticks to the gourd better. I like it.
crab in wrap – a maki with a hint of tropical influence
Most of us have tried Spider rolls, or soft shell crab maki in Japanese restaurants, this is PLOY’s interpretation with their Crab in Wrap (RM 28). Other than soft shell crab, avocado, sushi rice, and spicy kani, mango can be found in this roll.
To me, this is a perfect blend of Thai & Japanese influence, and one that works very well. I love the taste of Thai in the maki, very well executed.
magic puff – with goat cheese, truffle oil, and wild rocket
Magic Puff (RM 32) does not come cheap, but it’s got truffle oil and goat cheese in the homemade crispy pastry with wild rocket. This is a dish that had to be consumed ASAP before the cheese melts into the pastry, and oh it tastes very good! Truffle oil, made all the difference, yums!
the godfather special, pasta from heaven, smoked duck breast with chicken ham pizza
The trio of main dishes we shared were the Godfather Special (RM 22), Pasta from Heaven (RM 28), and Smoked Duck Breast with Chicken Ham Pizza (RM 28).
Godfather Special is a fancy name for a salmon ikura don with avocado, royu and nori (seaweed) in tempura flakes. The flakes gave it a crispy texture in an otherwise pretty average dish. It felt.. healthy.
Pasta from Heaven is angel hair spaghetti with sakura ebi (small shrimps) and flying fish roe in truffle oil. Again, the truffle oil proved to be the salvation in this one, and I love angle hair pasta, so it worked for me. Though I’d love to have chunks of something else in it, like prawns or .. just something.
The pizza was awesome, I really loved the pizza! For RM 28 this is the real deal, plenty of real yummy duck breast on the really thin crust pizza with avocado sauce. The sprinkle of flying fish roe gave it that extra pop. It was delicious, if you love duck breast, you’ll absolutely enjoy this pizza. I wanted to have more!
sticky date pudding, durian panna cotta, creme caramel
When we thought the dinner was over, our host brought out these three types of desserts.
The sticky date pudding was alright, the creme caramel will satisfy anyone with a sweet tooth, but the durian panna cotta is what I really want to talk about.
It might look uninspiring, but the durian panna cotta was awesome. It’s rich, it’s pungent, and it’s an absolute must for anyone who even remotely like durian. It’s the stuff that should make some people go to PLOY just for the dessert. Try it!
Ivy, Haze, KY, chef Daniel, Marc, Hitomi and others having a good time
So if you’re up to something slightly out of the ordinary, PLOY is a definitely a place to check out. While I can’t say that everything is awesome, there are quite a lot of bright spots in their latest menu. I would also say that prices are pretty competitive for the setting PLOY offers.