Korean Food Fair
Valid from 1-5 October 2009
Gurney Plaza Centre Atrium
Organise by Bandar Baru Supermarket
Valid from 1-5 October 2009
Gurney Plaza Centre Atrium
Organise by Bandar Baru Supermarket
Showing posts with label Korean Food. Show all posts
Showing posts with label Korean Food. Show all posts
Valid on July 09 - September 09
20% discount on all barbecue items
Kyung Joo Korean Restaurant
3rd Floor, T049,
Mid Valley Megamall
Tel: +603-2282 1112
20% discount on all barbecue items
Kyung Joo Korean Restaurant
3rd Floor, T049,
Mid Valley Megamall
Tel: +603-2282 1112
Blog reference: http://food-cookies.dwaynefoong.com/?p=46
Valid on July 09 - September 09
20% discount on all barbecue items
Kyung Joo Korean Restaurant
3rd Floor, T049,
Mid Valley Megamall
Tel: +603-2282 1112
20% discount on all barbecue items
Kyung Joo Korean Restaurant
3rd Floor, T049,
Mid Valley Megamall
Tel: +603-2282 1112
Blog reference: http://food-cookies.dwaynefoong.com/?p=46
It was our first visit to Breeks cafe last Sunday.
If you don't know, ZingDo has now merged under one roof together with with Breeks Cafe for it's from the same company. Previously, ZingDo was located at Ground Floor, Gurney Plaza.
Both Breeks Cafe and ZingDo serves different type of cuisine. Breeks Cafe is Western while ZingDo is serving Korean fast food.
ZingDo having a promotion recently, so we decided to check it out for a tea break.
Both Breeks Cafe and ZingDo serves different type of cuisine. Breeks Cafe is Western while ZingDo is serving Korean fast food.
ZingDo having a promotion recently, so we decided to check it out for a tea break.
A very cozy and comfortable cafe to hang out.
For Muslim friends, this restaurant is certified halal.
We started off by ordering from ZingDo menu.
This complimentary Iced Lemon Tea can be redeem with the flyer when you order any ZingDo meal. Flyers can be collected from the Breeks Cafe counter.
Chicken Kimchi Ramen RM 10.90
The Zing-Do meal we ordered. This Chicken Kimchi Mee would taste better if more kimchi is added into the soup.
Next order from Breeks Cafe menu. Let's take a peep and see what else is there to order in this place.
The list of drinks look interesting and suitable for tea time. We ordered a chilled drink from Breeks Cafe menu.
Muddy Choco RM 8.90
Muddy Choco from the Iced Premium Blended range. This ice blended chocolate drink, is a mixture of chocolate flavored drink and some almond nuts grind together. Topped with whipped cream and Milo, my all time favorite drink to complete this drink.
Brownies with warm cheese sauce RM 7.50
The brownie is topped with cream cheese, tasted a little to the sour. Sweet desserts don't go well with the sour cheese. I guess the Brownies with Vanilla ice cream would taste better than this cheese brownie.
We asked on the cheese they use as the topping, and the waiter is kind enough to give us a slice of cheese (before melted) to try. Yummy...
Environment: 7/10
We love this place, for it is clean, quiet and spacious. You will have your privacy with your friends or loved ones.
Food Presentation: 6/10
Simple but well presented.
Portion: 6/10
Portion served for a person is good enough. For big eater, you might need more.
Taste: 6/10
Mild, averagely good and acceptable.
Service: 7/10
Friendly waitress and attentive. They also seldom disturb the customers.
Value for money: 6.5/10
ZingDo set meal is worth to try out, while Breeks Cafe food is a little more expensive than ZingDo.
OVERALL
It's a nice place to hang out and catch up with old time buddies. I would recommend this place if you love soothing music and a peaceful mind.
Environment: 7/10
We love this place, for it is clean, quiet and spacious. You will have your privacy with your friends or loved ones.
Food Presentation: 6/10
Simple but well presented.
Portion: 6/10
Portion served for a person is good enough. For big eater, you might need more.
Taste: 6/10
Mild, averagely good and acceptable.
Service: 7/10
Friendly waitress and attentive. They also seldom disturb the customers.
Value for money: 6.5/10
ZingDo set meal is worth to try out, while Breeks Cafe food is a little more expensive than ZingDo.
OVERALL
It's a nice place to hang out and catch up with old time buddies. I would recommend this place if you love soothing music and a peaceful mind.
For ZingDo menu: http://www.foodpromotions.com.my/2009/05/breeks-cafe-set-meal.html
Breeks Cafe
G Hotel Retail Space 2
G-04, Persiaran Gurney
10250 Penang
Tel: 04-226 6559
*HALAL*
G Hotel Retail Space 2
G-04, Persiaran Gurney
10250 Penang
Tel: 04-226 6559
*HALAL*
It was our first visit to Breeks cafe last Sunday.
If you don't know, ZingDo has now merged under one roof together with with Breeks Cafe for it's from the same company. Previously, ZingDo was located at Ground Floor, Gurney Plaza.
Both Breeks Cafe and ZingDo serves different type of cuisine. Breeks Cafe is Western while ZingDo is serving Korean fast food.
ZingDo having a promotion recently, so we decided to check it out for a tea break.
Both Breeks Cafe and ZingDo serves different type of cuisine. Breeks Cafe is Western while ZingDo is serving Korean fast food.
ZingDo having a promotion recently, so we decided to check it out for a tea break.
A very cozy and comfortable cafe to hang out.
For Muslim friends, this restaurant is certified halal.
We started off by ordering from ZingDo menu.
This complimentary Iced Lemon Tea can be redeem with the flyer when you order any ZingDo meal. Flyers can be collected from the Breeks Cafe counter.
Chicken Kimchi Ramen RM 10.90
The Zing-Do meal we ordered. This Chicken Kimchi Mee would taste better if more kimchi is added into the soup.
Next order from Breeks Cafe menu. Let's take a peep and see what else is there to order in this place.
The list of drinks look interesting and suitable for tea time. We ordered a chilled drink from Breeks Cafe menu.
Muddy Choco RM 8.90
Muddy Choco from the Iced Premium Blended range. This ice blended chocolate drink, is a mixture of chocolate flavored drink and some almond nuts grind together. Topped with whipped cream and Milo, my all time favorite drink to complete this drink.
Brownies with warm cheese sauce RM 7.50
The brownie is topped with cream cheese, tasted a little to the sour. Sweet desserts don't go well with the sour cheese. I guess the Brownies with Vanilla ice cream would taste better than this cheese brownie.
We asked on the cheese they use as the topping, and the waiter is kind enough to give us a slice of cheese (before melted) to try. Yummy...
Environment: 7/10
We love this place, for it is clean, quiet and spacious. You will have your privacy with your friends or loved ones.
Food Presentation: 6/10
Simple but well presented.
Portion: 6/10
Portion served for a person is good enough. For big eater, you might need more.
Taste: 6/10
Mild, averagely good and acceptable.
Service: 7/10
Friendly waitress and attentive. They also seldom disturb the customers.
Value for money: 6.5/10
ZingDo set meal is worth to try out, while Breeks Cafe food is a little more expensive than ZingDo.
OVERALL
It's a nice place to hang out and catch up with old time buddies. I would recommend this place if you love soothing music and a peaceful mind.
Environment: 7/10
We love this place, for it is clean, quiet and spacious. You will have your privacy with your friends or loved ones.
Food Presentation: 6/10
Simple but well presented.
Portion: 6/10
Portion served for a person is good enough. For big eater, you might need more.
Taste: 6/10
Mild, averagely good and acceptable.
Service: 7/10
Friendly waitress and attentive. They also seldom disturb the customers.
Value for money: 6.5/10
ZingDo set meal is worth to try out, while Breeks Cafe food is a little more expensive than ZingDo.
OVERALL
It's a nice place to hang out and catch up with old time buddies. I would recommend this place if you love soothing music and a peaceful mind.
For ZingDo menu: http://www.foodpromotions.com.my/2009/05/breeks-cafe-set-meal.html
Breeks Cafe
G Hotel Retail Space 2
G-04, Persiaran Gurney
10250 Penang
Tel: 04-226 6559
*HALAL*
G Hotel Retail Space 2
G-04, Persiaran Gurney
10250 Penang
Tel: 04-226 6559
*HALAL*
Just flash your DiGi mobile to get your discounts!
Valid from 1st March 09 - 31st May 09
10% off ala carte menu
Location:
Zen Korean BBQ 03-2282 9007
Valid from 1st March 09 - 31st May 09
10% off ala carte menu
Location:
Zen Korean BBQ 03-2282 9007
Just flash your DiGi mobile to get your discounts!
Valid from 1st March 09 - 31st May 09
10% off ala carte menu
Location:
Zen Korean BBQ 03-2282 9007
Valid from 1st March 09 - 31st May 09
10% off ala carte menu
Location:
Zen Korean BBQ 03-2282 9007
Korean BBQ Seoul Garden
2-1 Jalan Kuchai Maju 1
Kuchai Entrepreneurs Park
58200 Kuala Lumpur
Tel: 03-7984 2100/016-601 2559
Korean BBQ Seoul Garden
2-1 Jalan Kuchai Maju 1
Kuchai Entrepreneurs Park
58200 Kuala Lumpur
Tel: 03-7984 2100/016-601 2559
Hi Readers,
There are many new Korean restaurants in town these days. Korean food are now very popular and today, we will be sharing on how to make Kimchi, the most well known basic dish. Kimchi (a.k.a. kimchee) is a raw, pickled vegetable concoction indispensible to Korean cuisine. Kimchi usually includes tiny fish or shrimp. We found that this spicy fermented side dish is quite easy to make, and will keep for many weeks in the fridge, slowly growing tangier.
There are many types of kimchi eaten in Korea. Baechu kimchi, the most common variety, is made with Chinese cabbage. To make a batch of baechu kimchi:
5 heads of Chinese cabbage
2-3 heads of garlic
3 cups of salt
2 cups of red pepper powder [see below]
1-2 knobs of ginger
optional: chopped scallions or watercress, cubed daikon radish
Red pepper powder (kochukaru in Korean), a coarse powder of chili pepper flakes, can be found in any store selling Korean foodstuffs. It is made from a pepper of medium heat. If using a hotter pepper, use less (but kimchi is supposed to be spicy)!
Wash the Chinese cabbage well, remove the outermost leaves and trim off the root. Traditionally, the heads are split lengthwise, and made into kimchi in this form. I recommend cutting the cabbage into smaller pieces, as follows: After splitting lengthwise, cut out a bit of the solid mass near the root. Laying halves flat side down, make 3 lengthwise cuts along each half. Then chop widthwise into one inch wide sections.
Place the chopped cabbage into a large bowl or basin. Take 2 cups of the salt and make a brine with 15 or so cups of water. Pour the saltwater over the cabbage, and mix well. Let this stand for at least one hour.
Chop up garlic and ginger. The amount you use is up to you. I never use exact amounts...and I've always enjoyed the result, even if it sometimes comes out more gingery or garlicy or spicy than usual.The only thing you really need to make kimchi is the salt: since this is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage.
Mix the garlic, ginger, 1.5 or so cups of red pepper and the remaining 1 cup of salt with a half cup or so of water. Mix it well. Your mixing hand will start to tingle. Relish this sensation.
Once the cabbage has soaked for an hour in brine, drain off all of the liquid, then rinse the cabbage and drain again well.Mix the paste from above into the cabbage. Add optional ingredients mentioned above, if desired. Mix it all up well, until the paste coats the cabbage evenly.Mix it up some more!
Once it's thoroughly mixed, place the mixture into very clean containers. Fill containers close to the rim.If there is some red liquid left over, pour it into each container. You don't want any air pockets in the kimchi containers, and you do want the cabbage to soak in this kimchi juice.
Clean off the lips of the containers, and put on lids. Do NOT tighten lids too hard. Let the containers sit at room temperature for 2-3 days, and as they begin to ferment, air will bubble out and containers may leak a bit.Traditionally, kimchi is put into ceramic crocks and buried in the earth. You can put yours in the fridge. At fridge temperature, it will continue to slowly pickle, getting more tangy with time.You did it! You made your own kimchi! Enjoy.
Other Kimchi variety...
Kimchi Pancake: http://chowhound.chow.com/topics/530450
Kimchi Fried Rice: http://www.maangchi.com/recipes/kimchi-bokkeumbap
Hi Readers,
There are many new Korean restaurants in town these days. Korean food are now very popular and today, we will be sharing on how to make Kimchi, the most well known basic dish. Kimchi (a.k.a. kimchee) is a raw, pickled vegetable concoction indispensible to Korean cuisine. Kimchi usually includes tiny fish or shrimp. We found that this spicy fermented side dish is quite easy to make, and will keep for many weeks in the fridge, slowly growing tangier.
There are many types of kimchi eaten in Korea. Baechu kimchi, the most common variety, is made with Chinese cabbage. To make a batch of baechu kimchi:
5 heads of Chinese cabbage
2-3 heads of garlic
3 cups of salt
2 cups of red pepper powder [see below]
1-2 knobs of ginger
optional: chopped scallions or watercress, cubed daikon radish
Red pepper powder (kochukaru in Korean), a coarse powder of chili pepper flakes, can be found in any store selling Korean foodstuffs. It is made from a pepper of medium heat. If using a hotter pepper, use less (but kimchi is supposed to be spicy)!Wash the Chinese cabbage well, remove the outermost leaves and trim off the root. Traditionally, the heads are split lengthwise, and made into kimchi in this form. I recommend cutting the cabbage into smaller pieces, as follows: After splitting lengthwise, cut out a bit of the solid mass near the root. Laying halves flat side down, make 3 lengthwise cuts along each half. Then chop widthwise into one inch wide sections.Place the chopped cabbage into a large bowl or basin. Take 2 cups of the salt and make a brine with 15 or so cups of water. Pour the saltwater over the cabbage, and mix well. Let this stand for at least one hour.Chop up garlic and ginger. The amount you use is up to you. I never use exact amounts...and I've always enjoyed the result, even if it sometimes comes out more gingery or garlicy or spicy than usual.The only thing you really need to make kimchi is the salt: since this is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage. Mix the garlic, ginger, 1.5 or so cups of red pepper and the remaining 1 cup of salt with a half cup or so of water. Mix it well. Your mixing hand will start to tingle. Relish this sensation.Once the cabbage has soaked for an hour in brine, drain off all of the liquid, then rinse the cabbage and drain again well.Mix the paste from above into the cabbage. Add optional ingredients mentioned above, if desired. Mix it all up well, until the paste coats the cabbage evenly.Mix it up some more! Once it's thoroughly mixed, place the mixture into very clean containers. Fill containers close to the rim.If there is some red liquid left over, pour it into each container. You don't want any air pockets in the kimchi containers, and you do want the cabbage to soak in this kimchi juice. Clean off the lips of the containers, and put on lids. Do NOT tighten lids too hard. Let the containers sit at room temperature for 2-3 days, and as they begin to ferment, air will bubble out and containers may leak a bit.Traditionally, kimchi is put into ceramic crocks and buried in the earth. You can put yours in the fridge. At fridge temperature, it will continue to slowly pickle, getting more tangy with time.You did it! You made your own kimchi! Enjoy.
Other Kimchi variety...
Kimchi Pancake: http://chowhound.chow.com/topics/530450
Kimchi Fried Rice: http://www.maangchi.com/recipes/kimchi-bokkeumbap
Hi Readers,
There are many new Korean restaurants in town these days. Korean food are now very popular and today, we will be sharing on how to make Kimchi, the most well known basic dish. Kimchi (a.k.a. kimchee) is a raw, pickled vegetable concoction indispensible to Korean cuisine. Kimchi usually includes tiny fish or shrimp. We found that this spicy fermented side dish is quite easy to make, and will keep for many weeks in the fridge, slowly growing tangier.
There are many types of kimchi eaten in Korea. Baechu kimchi, the most common variety, is made with Chinese cabbage. To make a batch of baechu kimchi:
5 heads of Chinese cabbage
2-3 heads of garlic
3 cups of salt
2 cups of red pepper powder [see below]
1-2 knobs of ginger
optional: chopped scallions or watercress, cubed daikon radish
Red pepper powder (kochukaru in Korean), a coarse powder of chili pepper flakes, can be found in any store selling Korean foodstuffs. It is made from a pepper of medium heat. If using a hotter pepper, use less (but kimchi is supposed to be spicy)!Wash the Chinese cabbage well, remove the outermost leaves and trim off the root. Traditionally, the heads are split lengthwise, and made into kimchi in this form. I recommend cutting the cabbage into smaller pieces, as follows: After splitting lengthwise, cut out a bit of the solid mass near the root. Laying halves flat side down, make 3 lengthwise cuts along each half. Then chop widthwise into one inch wide sections.Place the chopped cabbage into a large bowl or basin. Take 2 cups of the salt and make a brine with 15 or so cups of water. Pour the saltwater over the cabbage, and mix well. Let this stand for at least one hour.Chop up garlic and ginger. The amount you use is up to you. I never use exact amounts...and I've always enjoyed the result, even if it sometimes comes out more gingery or garlicy or spicy than usual.The only thing you really need to make kimchi is the salt: since this is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage. Mix the garlic, ginger, 1.5 or so cups of red pepper and the remaining 1 cup of salt with a half cup or so of water. Mix it well. Your mixing hand will start to tingle. Relish this sensation.Once the cabbage has soaked for an hour in brine, drain off all of the liquid, then rinse the cabbage and drain again well.Mix the paste from above into the cabbage. Add optional ingredients mentioned above, if desired. Mix it all up well, until the paste coats the cabbage evenly.Mix it up some more! Once it's thoroughly mixed, place the mixture into very clean containers. Fill containers close to the rim.If there is some red liquid left over, pour it into each container. You don't want any air pockets in the kimchi containers, and you do want the cabbage to soak in this kimchi juice. Clean off the lips of the containers, and put on lids. Do NOT tighten lids too hard. Let the containers sit at room temperature for 2-3 days, and as they begin to ferment, air will bubble out and containers may leak a bit.Traditionally, kimchi is put into ceramic crocks and buried in the earth. You can put yours in the fridge. At fridge temperature, it will continue to slowly pickle, getting more tangy with time.You did it! You made your own kimchi! Enjoy.
Other Kimchi variety...
Kimchi Pancake: http://chowhound.chow.com/topics/530450
Kimchi Fried Rice: http://www.maangchi.com/recipes/kimchi-bokkeumbap
