HJ cooked dinner. It was a simple yet impressive one.

Ta dah!

See what I meant. He can cook 🙂


Last Wednesday, I met up with Aun Ling for dinner at Gurney Plaza. We went to Xuan Xin Ramen Kitchen and and we ordered the set meal which comes with Shanghai steamed minced pork dumpling/pan-fried minced pork dumpling, a choice of any Ramen and Xuan Xin special mocktail (Kiwi/Strawberry/Grape). It’s RM14.80 and worth the price.

Different sauces

Kiwi and Strawberry Mocktail

Pan-fried minced pork dumpling

Shanghai steamed minced pork dumpling

Ramen with Mixed Vegetable

Ramen with Stewed Pork Bail

Xuan Xin Ramen Kitchen
170-B1-08 Gurney Plaza
12500 Penang
Tel: 04-2272227
Business Hour: 10.30am  -10.00pm

The set meal here comes with a main course and red milk tea with pearls / hot honey green tea.

Taiwan Oyster Rice Noodles + Seasoning Egg

(RM10.90 for set or RM6.90 for a-la carte)

Taiwan Deep Fried Chicken Rice & Soup

(RM15.90 fro set or RM12.90 for a-la carte)

Red Milk Tea

(complimentary to our set meal or RM4.90 each)

600cc Taiwanese Restaurant
170-B1-7, Gurney Plaza, Persiaran Gurney, 10250 Penang
Business Hour:11.00am – 10.00pm

Thai Beef Noodles (RM9.80)

Claypot Noodles without Egg (RM5.00)

Japchae is a Korean dish made from sweet potato starch (called dangmyeon), stir fried in sesame oil with various vegetables (typically thinly-sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It may be served either hot or cold. It is most commonly served as a side dish, though it may be a main dish.

The noodle has a wonderful texture, both chewy and slippery.

In fact, I don’t know sweet potato noodles exist until I have tried Japchae in a Korean restaurant. I didn’t notice that Jusco actually have it on their shelf and I was really keen to give it a try. I bought a packet of it a few months back and recently, I tried to cook it.

My first attempt was so-so as I didn’t fry the noodles with the sauce together. My second attempt was a success! Dad loves it and he likes the texture of the noodles and he said it’s like ‘tang hun’ but a thicker version. I agree with him. Plus, the dish is healthy and nutritious. So, why not give it a try for those of you who have not tried it before? I believe you will like it too.


  • 250g sweet potato starch noodles (dangmyeon)
  • Some spinach or any type of green vegetable
  • Handful of dried shiitaki mushrooms, soaked in hot water and sliced
  • 1 1/2 tablespoons finely chopped garlic
  • 1 small red onion sliced
  • Some prawns
  • 2 teaspoons canola oil
  • Soy sauce
  • Sesame oil
  • Sugar to your taste
  • Pepper


  1. In a large pot of fast boiling water, cook the noodles for 5 to 7 minutes. Drain in a colander, run cold water through and leave to drain again. Set aside.
  2. Heat oil and on low heat fry the garlic and onion until soft.
  3. Add in prawns and stir-fry until colour changes.
  4. Add in vegetables and mushroom. Stir-fry until half tender, then add the noodles tossing until they are well combined with the rest.
  5. Stir in soy sauce, sesame oil, sugar and pepper to your taste. Toss well.
  6. Garnish with sesame seeds(optional).
  7. Serve hot.


Thai Cuisine – Part 2

November 25, 2008

Tako delight is a type of Thai dessert. It is quite similar to Bubur Cha Cha (Nonya dessert) as it uses coconut milk. The only difference is the ingredients in it. Tako Delight contains jackfruit and waterchesnut coated with tapioca flour whereas Bubur Cha Cha has steamed yam, sweet potatoes, black-eyed beans and starchy dough/pearl sago.

Tako Delight

with jackfruit and waterchesnut coated with tapioca flour

Tomyam Fried Bee Hoon

with prawns, fried bean curd and bean sprouts

Sweet Corn with Minced Chicken Soup

Singapore Fried Bee Hoon

Singapore Fried Bee Hoon Recipe

200g bee hoon (soaked in water)

50g prawn meat (cleaned)

50g chicken meat (shredded)

50g bean sprouts (cleaned)

50g chinese cabbage (shredded)

50g lettuce (shredded)

50g carrot (sliced)

2 eggs

1 lime (cut into wedges)

For seasoning:

1 tbsp soy sauce

1 tsp salt

1 tsp sugar

2 tbsp chili sauce

1 tbsp worchester sauce

150ml chicken stock

a dash of pepper

2 tbsp oil for cooking


1. Soak bee hoon for 15 minutes, drain and set aside.

2. Fry onions and eggs till brown.

3. Add in chicken and prawn meat. Fry till cook.

4. Add in bee hoon, vegetables and seasoning. Fry for 3 minutes and dish out.

5. Garnish with lettuce and lime wedges.