Adieha’s Blog

Restoran Amigo
No. 21-23, 25-27
Jalan Melaka Raya 8
Taman Melaka Raya
75000 Melaka
Tel: 06 - 284 2684

* Mozzarella Chicken *

Pusat Pengeluaran Utama Makanan Tan Kim Hock
(Distributor of Local Food Products)
LOT 182, Jalan Laksamana Cheng Ho, 75000, Melaka
TEL: 606-2835322 / 606-2835323 / 606-2835324
FAX: 606-2832320

Quote from Virtual Tourist:
This is a shop where most tourists to Melaka will converge here for some shopping. You can find Melaka local produce and food stuff of all around Malaysia. It’s a hot spot for group tourist.

Some famous products from Tan Kim Hock are durian and coconut sweets, Melaka sugar, Cincalok and Dodol (durian paste). Other Malaysian food stuff - white coffee, fragrant biscuits, nutmeg, Belacan, Keropok (fish & prawn crackers), Bak Kut Teh (Pork’s rib soup) soup base, ginger sweet… just to name a few. Choices are abundant here with unlimited stock supplies. Ask the sale assistants for food sampling. If you like to taste their chendol made from sweet Melaka sugar, purchase your RM3 coupon from the cashier at the main entrance. Available in durian flavour too.

* main entrance *

* indoor *

* TKH is famous for its Cendol Durian *

Ingredients
1 box of Cornflakes (250g)
125 g of butter/margerine
1 cup of honey
1 cup of raisin
1 cup of almond (roughly chopped)

Directions
1. Melt the butter/margerine and honey together in a heated pan. Mix well.
2. Add in the Cornflakes, raisins and almond in the pan. Mix it until all of the cornflakes is coated with honey, raisins and almond. Turn off the heat.
3. Spoon out the mixture into papercups.
4. Bake at 150 degrees for 5-10 minutes until golden brown.
5. When it turns brown, set it aside to let it cool down.
6. Keep the cookies in an air-tight container.

Ingredients:
1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked

Directions:
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.

Variation: Add cooked shrimp, crab or mushrooms.

A. Sup

1 ekor ayam (potong kecil)
1 inci halia (ketuk)
5 bawang putih (ketuk)
2 sudu besar lada hitam
garam secukup rasa
air secukupnya

Letak semua bahan A dan didihkan sehingga masak.

B. Mee Sua

1 paket Mee Sua (vercimelli)
Air yg secukupnye

Didihkan air. Bila air sudah mendidih, masukkan mee sua. Kacau sehingga mee lembut. Angkat dan toskan.

c. Ornaments

2-3 tomato (potong dadu)
bawang goreng
daun bawang (potong halus)
lobak tom chai

d. Sos Cili

1 genggam cili padi atau 10 cili padi + 5 cili merah hidup
4 ulas bawang putih
3/4 mangkuk air panas + cuka (cuka:air = 2:1)
6-7 sudu besar gula
garam secukup rasa

bahan2 D diblend.

Vermicelli [ver-mih-CHEHL-ee]
Italian for “little worms,” culinarily the term refers to PASTA shaped into very thin strands. Vermicelli is much thinner than regular SPAGHETTI.

Ingredients:
2 (8 oz.) pkgs. Mozzarella cheese
3 tbsp. flour
1 egg, slightly beaten
½ c. bread crumbs
2 c. vegetable oil (for frying)

Directions:
1. Cut Mozzarella into 16 - 2 1/2 x 1/2 inch sticks.
2. Place flour in a bag. Add cheese and shake to coat. Shake off excess flour.
3. Put egg in a bowl. Place crumbs on waxed paper. Dip cheese sticks into egg, then roll in bread crumbs, coating well.
4. Fry cheese strips in hot oil about 30 seconds until golden brown. Drain well.
5. Serve immediately with sweet chilli sauce, mango chutney or redcurrant jelly.

Makes 8 servings

Ingredients:
1 Tbsp. Hondashi (instant fish stock)
1/2 cup shiro (white) miso paste
8 oz. tofu cubes
2 green onions, thinly sliced
5 cups water

Instructions:
1. Bring the water to a boil.
2. Add the Hondashi and miso paste and stir until miso is dissolved.
3. Add the tofu pieces and cook an additional minute before serving.
4. Garnish with green onion slices.

Ingredients:
1 loaf French bread (e.g Baguette)
½ cup butter, melted
4 garlic cloves, minced
Fresh Parsley, finely chopped
Dash of oregano

Direction:
1. In small bowl, combine butter, garlic and parsley.
2. Brush on cut sides of bread.
3. Place on baking sheet.
4. Bake at 160C for 8 minutes or until golden brown.

Ingredients
1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon Dijon mustard
Dash paprika
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Direction:
Melt the butter in a large skillet. Saute’ the mushrooms until tender. Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.

Makes 3 servings

NOTE: This sauce is nice served over fish fillets, chicken breasts, hamburger patties, steaks, veggies, pastas etc.

Ingredients:
1 chicken breast cut into long strips (finger size)
2 eggs beaten
3 cloves red onion ] julienne
1 cloves garlic ] julienne
2 ” ginger ] julienne
2 tbsp tomato ketchup
2 lemon ] squeezed
2 lime ] squeezed
1/2 cup of water
sugar and salt
butter

Direction:
1. Cut the chicken breast into long strips (finger size).
2. Dip the chicken in the egg mixture and fry them until cooked.
3. Place the chicken strips in a serving plate and set aside.
4. Sauté the red onion, garlic and ginger with butter until browned.
5. Mix in water, juice of lemon and lime, tomato ketchup, sugar and salt to taste.
7. Let it boil for awhile. Stir until the sauce is mixed well.
8. Pour the sauce over the chicken and it is now ready to be served.

JULIENNE- [joo-lee-EHN, zhoo-LYEHN]
n . Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v . To cut food into very thin strips.