Cream of Mushroom Soup

Ingredients

400g mushrooms, dice them into size you like (Portobello, Brown/White button, Shitake, or whatever you like) *The darker colour give more flavour
1 onion, finely chopped
60 g Butter (Salted)
25g Flour
375 ml Full Cream Milk 
250 ml Chicken Stock 
Pepper to taste

Method

1. Sautee 30g of Butter with the Mushrooms for 3 mins or until they sweat and translucent, keep aside
2. In a pot, add in 30g of butter and sautee the onions for about 10 mins, until the onions sweat.
3. Add in the Flour and stir till mixed well. (Meanwhile, heat up 125ml of Milk to warm)
4. After the Flour mixture has cooked for abt 3 mins, off the flame and pour in the warm Milk.
5. Use a hand whisk, mix the milk and flour mixture well.
6. Add in the rest of the Milk and the Stock. (This will be the soup)
7. On medium heat, bring the soup to a boil, stirring now and then to prevent burning.
8. Once you see bubbles, bring to low heat and add in the Mushrooms
9. Simmer for 10 mins on low heat, stirring now and then to prevent burning.
10. Done! Enjoy!

Simple Chicken Soup

Ingredients

2 Chicken Drumsticks with Thigh, Chopped to pieces

2 Potatoes, chop to bite sizes

2 Carrots, chop to bite sizes

2 Onions, quartered

1 Tsp Dried Thyme

Salt and Pepper to taste

1.5L water

Method

1. Scald chicken pieces for about 1 min.

2. Add Chicken into a soup pot and add in water.

3. Bring to a boil, and reduce to simmer.

4. Use a sieve to remove any scum from the water surface 

5. Add in carrots, potatoes, onion and thyme

6. Simmer for 2 hours, covered

7. Season with salt and pepper

8. Enjoy! 

Herbal Chicken Soup with White Fungus and Button Mushrooms

Ingredients

1 Pkt Seah's Herbal Chicken Soup Spices

500g of Chicken meat

1 can of Button Mushrooms
2 Pc White Fungus (soaked in water and cut into bite size)
1.5L Water

Method

1. Add in ingredients with Seah's Spices Herbal Spices for Chicken Soup into boiling water.
2. Cook under slow fire for 45 minutes.
3. Enjoy!

Kuala Lumpur Day 4

I must warn you first. This was the worst Hotel Breakfast i ever had. The hotel? Hotel Sentral KL's STARMINT COFFEE HOUSE.

Which Hotel serves you Processed Beef Burger Patties as thei only meat dish? and the Potatoes are over-done. Omelette was hard and ingredients were miserable.The Bee-hoon? Let's just say that those i eat for breakfast at my workplace taste better.

Ok, give it some credit. This was the only nice item. Bread Pudding with vanilla sauce.

Again i had to take the Beef patties as there are nothing much to eat!!! Pity those who can't take Beef. Good Luck man! Luckily, the breakfast was included in our room cost. If it wasn't, even if you pay me, i won't even want to eat.

After Breakfast, we checked out and headed to the highlight of our trip, the Shangri-La Hotel! And in the late afternoon, we proceeded to Bukit Jalil again for the Liverpool game.

At Bukit Jalil, i saw this pit roasted lamb. thinking of trying it after the match but it was sold out! Must be good.

After the game and another torrid way back to our Hotel, and since its our last night in KL, we went to have a nice dinner. But at that time, most restaurants are already closed. But we saw this pub-restaurant, Atashkadeh still open.

Nice cold Pint of Beer RM23

Barley Soup RM7

Lamb Shank RM34

Saffron Flavoured Basmati Rice, Came with the Lamb

Iranian Bread RM3

Potato, Carrot and Onion Chicken Soup

Ingredients

1 Chicken, chopped into 8 pieces

2 large potatoes, cubed

2 carrots, chop in thick pieces

2 onions, quartered

Handful of Conpoy (I use small ones)

3 Litres Water

Salt and Pepper

Method

1. Scald the chicken pieces in hot water for about 10 seconds

2. In a stock pot, pour in the water and conpoy, bring to a boil

3. Add in the cubed potatoes, carrots and quartered onions and Chicken pieces

4. On low flame for 2 hours covered to retain moisture

5. Add pepper and salt (I try not to as the Conpoy have flavour) to taste

6. Enjoy