Special cupcakes class

Ramadhan buffet 2010 - Palm Cafe

I went there last night for berbuka puasa with my husband. No picture taken, not sure whether can take picture or not. Plus I don't have a camera- (dah rosak nikon tahun 2004 dah berzaman mau tak rosak, nak anto repair mahal, tunggu ada wit beli baru) Guna camera handphone I alahai, golap! (result to picture masak tempoyak aritu isk!). Anyway I want to make review to what I have eaten there lah.--perasan ala-ala food critic gitu. Best gak kalau dapat jadik food critic ek, leh makan free. Tapi merasa lah badan naik ber kg2, isk baru nak slim!

Anyway back to topic. This is what they have to offer:
"....On the buffet enjoy Palms Café specialties such as Whole Roast Lamb, Sup Gearbox, Kari Kepala Ikan Salmon, Sotong Sumbat, a variety of kurma, and many more. The laden buffet of desserts and refreshing beverages will have you going back again and again for more."

By 6.45pm we have entered the cafe and checked on the food. Banyaknyer, ya rabbi! Orang pun ramai mungkin sebab Selangor cuti keesokkan harinya.  Nak amek food malu sebab awal lagi, so we sat at our table (after that person in charge so kelam kabut put my name on another table when we have already booked the one under the tree-mentang2 la kita dua orang jek), Panjang pulak story ek.


Then, I took a cup of tea,  some dates and layered pandan cake and tart. Man man makan, perut kosong maa. Then I ate seafood pasembur. For those who doesn't know what pasembur is, let me cilok one pic from google.

Haa...this is pasembor,  only mine has squid, prawn added to it. The taste is delicious.

 I was  surprised that  not many people ask for it. Probably the place is a bit hidden outside  if you are sitting in non smoking area. Plus the girl in charge was always missing.

My husband took a plate of satay which was, to me a lot and I warned him not to ask me to finish them. I mean who wants satay at time like this.True as I thought, he could not finish them. Membazir tau bucuk ni! 

On the same row with satay were otak2 Gelang Patah and pulut udang. The pulut udang looked so thin, bajet giler. The otak2 was  like melted not in mouth but on the coconut  leaf. I think  they should grill it properly.

Then came the roast lamb...fullamak! We sat near to it's stand so we knew they were serving the previous night leftover for the first round. As soon as they cut the new one, my husband  joined the queue. Yes ada queue kat sini tak berenti2 sampai dah dekat pukul 9.Reason for the queue...yes, the lamb is soooo marvellously deliciously succullent..Sedap giler beb,  rugi kalau tak rasa. The meat was tender and juicy and was nicely cooked , not like the one you get in pasar malam.You don't have to even eat it with sauce. Am not sure what sauce they served as when my husband took,  it was already swimming in brown colored sauce. Black pepper maybe because he doesn't like mint sauce.

Cilok lagi gambar google- the lamb looked a little like this minus all the accompanied item.

 I then took some rice. Very little portion la, takut buncit konon. There were three types of rice, 2 type of steamed rice  and another one is nasi kerabu. But at about 8pm when I came there's only steamed rice left.  I took rice with sotong masak chinese style, big prawn cooked like some kind of sambal, beef also chinese style, tofu, vegetable and salmon head curry. The fish has been overcooked and gone to pieces when I took it from the big kawah. I was wise enough to take a bit of ulam- petai, cucumber and long bean with budu and sambal. The reason was , those are the only tasteful bit to eat with rice. The others were tasteless! I think most of them were frozen not fresh. I could understand if the salmon head were frozen since we don't have salmon in our sea but why la the squid and prawn too. Perhaps its too expensive to buy them fresh eh?. And chef didn't  know how to recover back the taste.. Luckily, I took only one small portion on each. Budu rules!


I tasted the bubur lambuk (porridge) - delicious! There was nothing much in it just some overcooked vegetable (not even sure what). Hopefully the deliciousness of the taste didn't come from MSG, well I am pretty sure that there wasn't much in the porridge or else I will feel thirsty after eating it.  For those who didn't  know what bubur lambuk is,  this is how it looks like. Thank you to Pakcik Google.

The mee goreng mixed with kuey teow was also nice. I ate ice cream after that, wow long queue there, too. Ice cream is always nice no matter when where or how you are having it. Kan.
However, up to  the end I could not find Sotong Sumbat, perhaps it has already finished. I just hope the guests who came did not throw any food away after taking so much on their table. Ramai lagi yang nak makan kalau derang tak ambik.


Anyway, we then leave with heavy stomach and feeling happy. Gendang gendut tali kecapi, kenyang perut senang hati.Senang la hati duit habis, bukan boleh makan banyak2 pun.hehe,
 For those who want to try this buffet give it a try la:

9 Aug - 8 Sep, 2010

Ramadhan Buffet RM60++ per adult RM36++ per child Palm Garden hotel Putrajaya.

Pumpkin bread with walnut

This recipe looks like cake, taste like cake but its not a cake. Its some kind of bread. Recipe credit to Chef Wan (Jelita, June 1998, pg 215). Thank you for sharing your knowledge Chef. 

(Ni direct translation from Malay jah)

Ingredients:

1 1/2 cup multi purpose flour

1/4 tsp baking powder

1 tsp bicarbonate soda

3/4 tsp salt

1 tsp cinnamon powder

1 tsp cloves powder

1/2 tsp nutmeg powder

2 eggs

1 1/2 cup sugar

1/2 cup vegetable oil

1/2 water

1/2 walnut (cut to small pieces)

1 cup pumpkin (boiled and mashed till fine)

Bits of butter and flour.

1. Mixed  multi purpose flour , baking powder, soda bicarbonate salt, cinnamon, cloves and nutmeg powder and sift into a bowl.

2. Beat egg, sugar, vegetable oil, water, walnut and pumpkin. Keep some small portion of walnut for decoration.

3.Greased butter on bread baking mould and spread bits of flour on it. Spread the balance walnut.

4.Pour ingredient into the mould. Bake at 170 c for an hour. Test using stick to see if the bread is done.

Fish head in fermented durian sauce

Ingredients:

Shallots

Red chillies mixed with blended dried chillies

Fish head - preferably ikan merah(red snapper) or jenahak (golden stripped snapper)

Chinese cucumber

Fermented durian

Asam keping

Chinese Yellow cucumber used in the recipe 

1.mix shallot, chillies and fermented durian into a pot.

2. Add water according to the thickness of the gravy you preferred

3.Add asam keping adn chinese cucumber and boil on low heat.

4.When mixture is boiling (after big bubble came out) add fish head into the pot.

5. Let the fish cooked for a few minutes. Serve with white rice.

Basic Cupcakes