• About Chuletz

Little Chulet's World

~ Little CHuLeT goes to market, Little ChULet comes back home, Little cHulet goes online, all set to whine!

Little Chulet's World

Category Archives: Gastronomy

Penang White Curry Noodles (Instant)

08 Tuesday Apr 2014

Posted by chuletz in Gastronomy, Home Cook Food

≈ Leave a comment

Tags

Curry, Instant Noodle, My Kuali, Penang White Curry Noodle, White Curry

Never thought I would blog about instant noodles…

but then again, never have I seen everyone making such a big fuss about a pack of instant noodles since perhaps when cup noodle was first introduced. I have even heard that this instant noodles is actually ebayed at an inflated price. shocking eh? The reason is probably because this noodle is supposedly really hard to come by and it is always out of stock. Hence, like any economic 101 class you attend, less supply and higher demands = higher price.

Anyway, after all the big hoohah toned down, my MIL manage to grab 2 BOX of this noodles and brought it for hubby and me. My mum requested my MIL for one box so that she can haul it back to Melbourne with her (crazy woman!). When I told my cousins, one of them quickly took a snap of the same noodle in the shops in melbourne. Supposedly, it’s practically found everywhere there … only it’s at a really high price for instant noodles. About AUD 4.50 for a pack of 4. In KL, my MIL paid about RM 8 for 4. Wonder if my mum still wants to haul it back. LOL…

2 Boxes @-@

We decided to share our fortune with our close friends and gave some away. Behold the tower of instant noodle.

Tower of instant noodles

I made one the other day to try. The curry sauce is really nice and creamy. I have to say it’s quite good for an instant noodle. However, I think I would have preferred it if it was meehoon instead (I always take my curry with meehoon). ;p

Penang White Curry Noodle

Nom nom Time

Personally, if I have to eat instant noodle, I think I would still prefer the Korean Shin RamYum.

But then again, it’s not fair for me since I could just walk out / drive to a nearby kopitiam to enjoy a bowl of good curry noodle anytime. So, For any Malaysian who are posted oversea and craving for a good bowl of white curry, then, this would definitely score big time for them. I read somewhere that this noodle was created in the first place because of the creator’s craving for his hometown Penang White Curry when he was studying oversea.

Chulet’s Roast Chicken

03 Thursday Apr 2014

Posted by chuletz in Gastronomy, Home Cook Food

≈ Leave a comment

Tags

home cook, Kami Sakura Chicken, roast chicken

I love a good home made roast chicken. It’s quite easy to make and the best part is there’s no right or wrong. Everyone have their own formula for succulent roast chicken. For me, a good roast chicken should never be over marinated. I prefer to be able to still enjoy the fresh sweetness of the chicken.

It might be easy to make but it doesn’t make it less tedious. First thing is to CLEAN the chicken. Don’t think that just because you bought it nicely wrapped from the supermarket means it’s clean. Remove all feathers and all debris sticking to the skin. If you look closely, the yellowish ‘skin-like’ debris is usually under the wings or along the inner thigh. Once it’s clean, I like to give the chicken a good salt scrub. It’s sort of like exfoliating the skin. Rinse off the salt after that. You will definitely feel a big difference to the skin. It’s so much smoother.

After that, pat dry the chicken.

Prepare separate small bowls of salt, pepper, herbs,  5 cloves of crushed garlic and 2 bay leaves. For the herbs, I just throw in a mix of dried herbs like rosemary, thyme, oregano and basil. (It’s quite flexible. You can put in anything you like. Personally, I will not skip thyme. It goes amazingly well with chicken!)

Grab the salt with your 5 fingers and sprinkle it all over the chicken evenly. Always sprinkle it higher than 15cm to get the even spread. Do the same with pepper. Ensure you salt and pepper well the inside of the chicken as well. Next, I rub the dry herbs on the palm of my hand first to release the fragrance and oil before rubbing it onto the chicken. Remember the inside too! Throw in the crushed garlic into the chicken tummy. Stuff a lemon inside to hold the chicken’s shape which roasting at the same time releasing a beautiful aroma soaking into the chicken. Before you stuff the lemon, wash it really well and give the surface a good prick.

I thrust my chicken here because it looks so much prettier and inviting. 😉

The chefs on TV make it look so EASY. But, it’s not if it’s your first time. Don’t panic. Just make sure you manage to close the legs together to push up the breast, sort of like giving the chicken a wonderbra effect. LOL…  Ready to cook

I like to place the chicken on a bed of sliced onion. This way, the chicken skin will not stick to the bottom and or have a soggy look on the bottom. I like to cover the chicken and allow it to steam for a good 40 mins at 170 degreeC first. As you can see the chicken looks so moist here.

After 30mins steaming

Then, I remove the cover and let it roast for another 30 mins  to allow the surface to dry and the skin to slowly turn golden. When the skin is sufficiently dried out, I’ll lightly brush a layer of butter all over the chicken. This gives it a beautiful shiny look. I’ll roast it again for another 20 mins at 200 degree C.

Tada… my home made roast chicken.

Tada - Ready for nom nom Side profileOh… one more thing. Do not throw away the lemon. Slice it to half and squeeze the juice out together with the roasting juice. It is AWESOME !!!

Please note that the cooking time varies depending on your chicken size. My chicken here was about 1.2kg. I used the Kami Sakura chicken which is about RM20 /bird. It’s a bit on the expensive side. But, I like the taste and texture of this chicken… 🙂 The chicken is not raise in cage but not entirely free-range. You can read more about this chicken online.

Strawberry MilkShake

26 Wednesday Mar 2014

Posted by chuletz in Gastronomy, Home Cook Food

≈ 1 Comment

Tags

fresh, Kenwood hand blender, milkshake, Strawberry, vanilla milkshake

My love for milkshake begins when a good friend of mine brought me to this quaint Japanese restaurant (Samurai) in Melbourne. This place makes AWESOME green tea milkshake. From then on, I love LOVE milkshake. My favourite is still vanilla milkshake.

I got some really nice and pretty strawberries from dad and decided to turn them into milkshake. After washing and slicing them to halves, I pat it dry. Look how Red and beautiful they are ! And it smell amazing.

Strawberries

I use my hand blender for this job as it’s easier to clean up after and I am only making 2 small cups of milkshake. Pour in about 1/2 cup of milk (depending on how thick you want your shake) and top it off with 2 cups of vanilla ice cream (I just spoon in about 5 big spoon).

Getting ready to blendAfter 30 seconds, my milkshake is DONE. Easy, right? I love my Kenwood hand blender. So convenient!

30 second later Strawberry MilkshakeIt is not really sweet and I could taste the fresh strawberries. Awesome. IF you like it to be sweeter, try adding honey. A small cup of milkshake before zzZZZzzz… so comforting. LOL.

← Older posts
Newer posts →

Pages

  • About Chuletz
May 2022
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Aug    

Chulet’s Recent Rant

  • My New Toy – Canon Selphy CP1300 (Pink)
  • My Kitchen Toy – Food Vacuum Sealer
  • Homemade Pork Satay during MCO
  • 3 years later
  • Moutain Buggy Nano travel stroller

Top Posts & Pages

  • 3 Phase vs. 1 Phase Electric Power (Home Reno)
  • Queen Victoria market - Melbourne, Australia
  • Ipoh – Restaurant Yoke Fook Moon (Day 1 : Stop 3)
  • Restaurant Tak Kee – Gohtong Jaya, Malaysia

Categories

  • Chulet Miracle Journey
  • Chuletzionary
  • Diving
  • Everything else…
  • Festival
    • Christmas
  • Friends
  • Gastronomy
    • Baking
    • Home Cook Food
    • Local Restaurants
    • Oversea Restaurants
  • Home
    • Renovation
  • Journaling
  • Medical related
  • Mini Getaways
  • Part of Chulet
    • Au Revior
    • Exercise
    • Family
    • Movie
    • Musical / Theatre
  • Shopping
    • Baby Related items
    • Bags
    • Bed Linen
    • Birthday
    • Cosmetics
    • Furniture
    • Gadgets
    • Garden
    • Gift
    • Kitchen wares
    • Medication
    • Pampering
  • Travel
    • Australia
    • Austria
    • China
    • France
    • Germany
    • Hong Kong
    • Italy
    • Japan
    • Local (Malaysia)
    • Singapore
    • Switzerland
    • Thailand
    • UK
    • USA
  • Under the Sea
  • Wedding

Archives

2012 Alés american ginseng Antibes asience Australia beach beer Birthday breakfast cast iron pot char siew chicken christmas Coq au vin crab dinner Duck Dusseldorf dutch oven Fish flowers flu foie gras Food Crawl France Frangipani french toast Germany H1N1 haze Holiday home cook home reno honey hong kong imigran ipoh Japanese Japanese Cuisine Japanese Restaurant Juan les Pins kitchen Kota Damansara kuala lumpur Lobster lunch Melbourne meng kee migraine Mother's Day Oyster panadeine panadol Paris Pasta pau-sam Penang pork satay Pregnant rain Ramen Renovation romantic dinner seremban favourites shah alam Shopping Singapore Staub Thailand traditional treatment wedding wedding planning wedding ring zomig

Chuletz's Friends

  • Dishing it
  • donnowhat2cook
  • Memoirs of a Chocoholic
  • My Flavour 2.0
  • Soo Jin
  • Stories International wedding photography
Follow Little Chulet's World on WordPress.com

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Little Chulet's World
    • Join 55 other followers
    • Already have a WordPress.com account? Log in now.
    • Little Chulet's World
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...