Tuesday, February 26, 2008

Dim Sum @ Emperor, Sheraton Subang

The Emperor is a traditionally themed halal Cantonese restaurant, located in Sheraton Subang and one of my preferred restaurants to have halal dim sum.

Dimsum @ Emperor, Sheraton Subang
The dim sum pre-requisite, har gow (prawn dumpling) with scallops. I think it is called "tai zi gow"?
The dumpling was good. Fresh, big and juicy seafood. Plus points for the not to thick nor thin crytal dumpling skin.

Dim Sum @ Emperor, Sheraton Subang
Seaweed Roll
Dim Sum @ Emperor, Sheraton Subang
Here's how it looked inside...

Dim Sum @ Emperor, Sheraton Subang
Some Crab-stick Roll (this was pretty average for I am not a fan of imitation crab meat)

Dim Sum @ Emperor, Sheraton Subang
This is more like it, the real thing. Crab Claw dumpling.

Dim Sum @ Emperor, Sheraton Subang
One of my usual favourite dim sum dish, the "wu kok" (deep fried yam dumpling).
Again, the wu kok here was just pretty average for me.

Dim Sum @ Emperor, Sheraton Subang
Mango Prawn Roll
Mmm..., rather nice as I recall.

Dim Sum @ Emperor, Sheraton Subang
Dessert: Lemongrass Jelly with Chocolate Chip Peppermint Ice-cream
Utterly disappointed with this. Very plain indeed! Jelly tasted rather bland and the ice-cream tasted like it was one of those common commercial brands readily available in supermarkets.

The Emperor,
Sheraton Subang
Jalan SS12/1 · Subang Jaya,
03-5031 6060

Tuesday, February 05, 2008

Wishing All A Happy & Healthy New Year! Gong Xi, Gong Xi!

It's just one day away to the Chinese Lunar New Year of the Rat. Here's wishing all

"A Happy, Healthy & Prosperous New Year!"

And also showcasing one of the last birthday cakes that I baked for a dear one in recent months, which as far as I could remember was my first mousse cake.

Mango Mousse Cake
The cake consists of 2 layers of soft sponge sandwiching a thick layer of mango mousse filled with mango cubes. The cake was then frosted with fresh whipped cream and topped with slices of fresh mango. Not bad for a first try, I dare say. *grin*
Recipe for Mango Mousse
150 gm. mango puree (blend finely then pass through sieve to remove fibre)
1 Tbsp. gelatine powder + 50 gm. water (soak together for 5 mins and then stir till dissolve)
2 egg yolks
30 gm. sugar (can adjust to taste)
150 gm. non-dairy whipped cream
some cubed fresh mango
Boil mango puree and sugar together till boiling. Remove from the heat, add in egg yolks and stir till smooth. Put back onto stove and then add in gelatine mixture and stir till dissolved. Leave to cool till lukewarm. Fold in whipped cream. Chill till ready to use.