Blueberry Light Cheese

I actually bought this cake to celebrate 2013 Mother’s Day. It’s a nearby neighbourhood bakery at the town of Kemaman. Overall, the cake is moderately delicious and soft. As it’s meant to be light cheese, so the cake is a mixture of sponge cake and another very light cheese content, sandwiching the blueberries in white cream. The surface of the cake is also generously garnished with a layer of blueberries, alongside some other fruits like peach, strawberry and kiwi. It seems to be best enjoyed after chilled.

Stir-fried Tapioca Shoot

I enjoy this vegetable very much, much more when am also a vege lover The young shoots of the greens is very chewy and crisp,. They are fried with the minimum seasonings as less as possible which allows you to enjoy the juiciness of the plant. When added with loads of minced garlic, the aroma it produces is very intensively inviting and good to go already with a plate of hot rice. Simple and nutritious! ^^

Claypot Garoupa

This is one of the rare time where I would have my fish menu served in a claypot. Usually either I would call for a whole chunk of a fried version or claypot bean curd

Anyway, for this fare, the cutlets of garoupa are kind of big and fleshy, but also boney, hehe. The fish itself is fresh and has been fried earlier before adding them into the thick gravy of claypot . You may find assorted greens like sleek, scallions, onions and also heavy dosage of gingers too! However, I find the big chunky fillet lack some flavor, perhaps not cooked long enough in the claypot, with some occasional fishy taste. Anyway, you can reduce the smell by adding some soya sauce. Guess I prefer my normal fried or steamed Garoupa then, hehe.

Succulent Venison

I wouldn’t know had anyone didn’t preempt me that this is actually deer meat for the it is very smooth and bit mucilaginous than the usual poultry.This brownish-dark red color determines the freshness of the venison, else it must had gone bad if it is in green. It can be quite chewy but not as sinewy as mutton. The strong flavor of black pepper that is cooked together with this dish has nicely blended all ingredients in including scallions, garlics and other spices. Thus, am not too sure of its original meat taste as compared to the stronger one by mutton, haha. That usually I would shun away, unless it is nicely marinated like the Lamb Shank by Chillies, which has decently subdued the natural acquired taste of the lamb

Egg Tart

This egg tart would be much more common than its other peers variety. With similar non-fluffy pastry skin and smooth yellow egg custard embedded in the middle, it still make a decent snack. However, it’s bit too dry to me and I find myself enjoying the durian tarts more for its acrid flavor of the fruit. Thus, it may overpower the egg tarts in this way, hehe.