Friday, May 26, 2017

Rumah Asap Borneo KL, Cheras, KL

We were happy to learn about Rumah Asap Borneo KL, a new restaurant in Cheras serving Borneo cuisine. Rumah Asap Borneo KL operates a food court concept, whereby you will find several stalls, each serving their own specialty within the shoplot. Simply place your order at the stall, grab a table and the food will be served to your table. Drinks order will be taken by the waiting staff at your table.



Some of the dishes you will find here include Kolo Mee Sarawak, Mee Goreng Basah Sibu, Laksa Sarawak, Wantan Mee, Mee Sup Sarawak Style, Pan Mee, Char Kuey Teow, Mee Kari, Nasi Campur Segera (Sibu Market Style) and Nasi Ayam. They also offer some special dishes such as pansuh, babi bakar, ayam bakar (rumah pinjai style), umai and more.




We ordered the red kolo mee (RM5) and Sarawak laksa (RM7) to share. The standout dish was the kolo mee - the noodles had great texture and was nice and flavorful. I would order this again.



The Sarawak laksa was enjoyable, especially the flavorful broth though we did find it a tad oily. They use the regular thin meehoon here, topped with beansprouts, two fresh prawns, shredded chicken, tofu puff and half a boiled egg.




Drinks (RM5.50) - nice asam boi.




A revisit is in order to try out more of the Borneo cuisine on offer.


Opening times: 7am to 12am daily.

Location: Rumah Asap Borneo KL, 9-G, Jalan Orkid 9, Taman Orkid, Batu 9, Cheras, Kuala Lumpur.(Street parking available)

Tel: 019-2667178

GPS Coordinates: 3.078552, 101.768408

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Thursday, May 25, 2017

Recipe: Hakka Mee Pasta

A few months ago, I received an email from Filippo Berio asking if I would be interested to join their Food Lovers Campaign. Filippo Berio is the Number 1 olive oil brand in UK and US, and is a brand I have used in my kitchen, to cook pasta, steaks or prepare salad dressings.

For the campaign, we were tasked with creating a recipe, with Filippo Berio Olive Oil as an ingredient. Hence, I decided to create a dish which brings together local flavours of Malaysia as well as Italy - The “Hakka Mee Pasta”.  This dish is inspired by Hakka Mee, which originates from my hometown of Seremban, consisting of noodles with minced pork, spring onions and pickled green chilli. I have substituted our local flat noodles (mee) with Italian pasta. 





For this dish, you can use either spaghetti or tagliatelle. I chose spaghetti as it's BabySumoKids favorite type of pasta. Filippo Berio olive oil is an excellent olive oil with a mild taste and golden colour, suitable for cooking and pasta. The minced pork is sauteed with garlic and olive oil, and simmered in chicken stock to create a flavorful sauce for this dish. Toss the pasta in the sauce, and serve with fresh basil and pickled green chilli. Everyone in my family loved this, so I'll definitely be making it again :)







Hakka Mee Pasta
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 12 minutes
Serves 4

Ingredients
350g spaghetti
200g minced pork
4-5 tbsp Filippo Berio olive oil
4 cloves garlic, finely chopped
1/4 cup chicken stock
1/2 tbsp light soy sauce
Freshly ground black pepper

To serve
Fresh basil, thinly sliced
Pickled green chilli or jalapeno



1. Bring a large pot of salted water to the boil over medium high heat. Once boiling, add pasta and cook for 8-10 minutes, until al dente.

2. In a large frying pan or wok, heat the olive oil over medium high heat. Add the garlic and saute for about 1 - 1/2 minutes, until lightly golden.

3. Add the minced pork and saute for about 3-4 minutes until cooked through, then add the chicken stock and simmer over medium heat for another 3-4 minutes. Taste and season with light soy sauce and black pepper, as necessary.

4. Add the cooked spaghetti from Step 1 into the minced pork sauce and toss until well-coated.

5. Serve immediately, and garnish with thinly sliced fresh basil and pickled green chilli.

Note: You may substitute pickled green chilli with pickled jalapeno. For kids, you may omit the pickled green chilli and serve with grated Parmesan cheese instead.





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