Fried rice with luncheon meat and kailan is a stir-fried rice with canned luncheon meat and kailan stems. Generally, overnight or leftover rice is used because moisture in the rice are lesser and fried rice will be less wet.

Jingle bell, jingle bell..

I am in the x’mas mood!
Stars are shining brightly everywhere.. snowman popping up like mushrooms..

And I just can’t help it when everywhere is so nicely decorated..
All malls are full-on decorating the malls, from The Gardens
The cozy cabin looking theme lives up to it’s standard and is simply interesting

Bangsar Village is by far somewhat disappointing given that they simply just dump some hot air balloon with gifts

But.. it’s sister, Bangsar Village II did a far better job partnering with Lego. Most of the cnristmas decorations are created with Lego.
From wreaths, ornaments to snowflakes..

Being someone who loves to eat, I also try out many christmas themed food.
From the donuts..

To Auntie Anne’s cheesy turkey pretzels,

Burp.. now even decorations in some mall’s can’t help but to agree with me.
Bangsar Shopping Centre has this “GIANT” Christmas Dinner

And most malls have lollipops and ice-cream hanging on the Christmas trees, some even have apples.
Yes, I thought I was dreaming at first.. but nope.. it’s true~

Ah… that’s like flying me to cloud 9, which is what Sunway Pyramid did.
Their fairy wings decoration does capture lots od attention. Yes, I wanna fly and be an angel too..

Midvalley and KLCC chose a more fun approach.. they both have one of my favourite element in it
With Midvalley showcasing the musical and carnival side.
Merry-go-round!! Love~ love.. love~
And the paper ornaments, too clutter and busy, but superlove..

While KLCC is all about teddy bears and nutcrackers.
OMG!! Yes, I love nutcrackers. I hope someday I can have like and extensive collection of it in different sizes

Phewwww… chill mandy, chill!
Even bubble teas make an effort to spread the season greetings

After all the exciting mall Christmas decoration hunting, this one mall brings us all back to reality..
Yes, while most santa and santarina are young and energetic.. they do grow old

But nevertheless, we still do love them deeply

Now yes.. Merry Christmas everyone!
And what better way to start a great celebration than to make my very own hot chocolate candycane drink!

Fish congee is a simple comfort food prepared by boiling rice in a large amount of water until rice softens significantly. Depending on consistencies, different type of rice and amount of water is used to prepare the dish.

Fish congee is prepared by mixing in freshly thin slices of fish in to plain congee. Dish is served while it is hot by adding other condiments such as sliced ginger, roasted peanuts, coriander leaf and spring onions. Sometimes, additional seasoning will be added to give congee more aroma and taste such as soy sauce, pepper and sesame oil.

Fried Rice with XO sauce is a dish made popular from Hong Kong back in the 1980′s when XO sauce is created. Fried rice mainly consist of rice, eggs, vegetables and poultry meat or seafood. The hero of the dish is of course, none other than the XO sauce itself. It is a spicy dried seafood based sauce created mainly using roughly chopped dried seafoods, including scallops, dried fish, dried shrimps which is then subsequently cooked with chili, shallots and garlic.

Pan-fried White Radish Cake is a famous Cantonese dim sum dish and is also known as Carrot Cake in Malaysia and Singapore. White Radish Cake is  made from shredded radish (Chinese radish or daikon) and plain rice flour.

White Chinese radish or daikon are first shredded and is the key ingredient in preparing this dish. It is then mixed together with water and rice flour. Corn starch are added to help bind the ingredients together. Sometimes, other additional chopped-up ingredients are added in to provide more flavour to the radish cake such as dried shrimp, Chinese sausage, dried Shiitake mushroom and other items.

This combined mixture is then poured in a steamer and steamed until it solidifies. When served during yum-cha session, radish cake is usually cut into square shaped slices. It is also sometimes pan-fried before serving. The pan-fried version is crunchy on the outside from the frying and soft on the inside, while the non-fried version is soft overall.

In Malaysia and Singapore, the radish cake is also made into another dish when cut into small cubes and stir fried with chopped garlic, bean sprout, preserved vegetables, eggs and dark soy sauce. This dish is a common street eat known as Fried Carrot Cake or Chai Tau Kueh/Chai Tow Kway.

Sesame seed balls or jin duei (also spelled according to different Cantonese pronounciation such as Zin Duei) is a type of Chinese pastry  made mainly from glutinous rice flour and sesame seeds. Depending on different country and culture, jin duei are also known as ma tuan in northern area of China and ma yuan in northeast of China.

The pasty is mainly coated with sesame seeds on the outside and is then deep fried, which makes it crispy on the outside and chewy on the inside. Inside the pastry is a large hollow caused by the expansion of the glutinous rice flour dough.

In general, sesame seed balls are served hollow as it is. However, some different variety of the pasty where the hollow pastry is filled with fillings. Fillings usually consist of red bean paste, sweet black bean paste, lotus paste, shredded coconut and grounded peanuts.

Nasi Lemak is originated and known as the national dish in Malaysia. The name of the dish literally means “fatty rice”, but is taken in the context to mean “rich” and “creamy”. It is a dish made using fragrant rice cooked in coconut milk and “pandan” leaf. In the cooking process, the rice is soaked in coconut cream (santan) and the mixture is then steamed. Sometimes knotted screwpine (pandan) leaves, ginger and occasionally herbs such as lemon grass are also thrown into the rice in the steaming for additional fragrance.

Nasi lemak is traditionally wrapped in banana leaves, newspaper or brown paper with cucumber slices, fried anchovies (ikan bilis), roasted peanuts, hard boiled egg and spicy chilli sauce (sambal). For a more substantial meal, it is also served with a platter of side dishes such as fried chicken (ayam goreng), chicken/mutton/beef rendang and cockles, prawn or cuttlefish in spicy chilli sauce and many other accompaniments. In most cases, these side dishes are mainly spicy.

Teh tarik is commonly milk tea drink consist of black tea, condensed milk or evaporated milk, found in restaurants, kopitiams as well as outdoor mamak stalls mainly in South East Asia countries, mainly in Malaysia and Singapore. It’s name literally means “pulled tea” and is derived from “pulling” or pouring process the hot Indian milk tea beverage during it’s preparation.

In the “tea pulling” process, the mixture is poured back and forth repeatedly between two big metal mugs from a height to give it a rich frothy texture. Originally, this process is supposed to cool the tea to an optimal drinking temperature while mixing the tea thoroughly with the condensed or evaporated milk. While it may sound simple, pouring a proper cup of the tarik is a skill which require years to master, and a skilled teh tarik maker will never  spill a drop.

After a whole day of walking, exploring and of course loads of shopping for the first day..
We decided to call it a quit for the day.
But of course.. we need to end with a bang.

What better way than food. Like yes, literally our “dinper” (dinner/supper)
After all, eating is one of the reason why, without a doubt or question.. the reason that keeps me walking.

We walked passed this chaa chan teng , Tsui Wah Restaurant 翠華餐廳 which somehow seems so close to heart.
It seems like I’ve been there before.. weird.. but yes.

Address:
Tsui Wah Restaurant 翠華餐廳  (Jaffe Road Branch)
G/F, 483-499 Jaffe Road,
Causeway Bay,
Hong Kong
Telephone Number: (852) 2892 2633
Website: http://www.tsuiwah.com/
Opening Hours: Monday to Sunday (open 24 hours)

Hong Kong-style Milk Tea is definitely a must try when in Hong Kong.
I mean yes, it is after all the signature drink of the country.
Yes, you are only forgiven for not trying if you are caffeine-intolerant.

Almond Milk Tea and Eight Treasure Tea seems to also be quite a common drink served in most cha chaan teng in Hong Kong.
While I personally don’t quite like the “cockroach taste-like” Almond Tea.. many seems to find it enjoyable.
Well, not that it has cockroach in it… and not like I had tasted one before.
Now I know what you’re thinking… I wonder how do I come up with such a taste-term. LOL!

Being a pork lover, I couldn’t resist myself from ordering anything pork.
This is one of the few country, finding pork-filled food is as simple as ABC.
I mean, seriously… I just have to end my day right with overload of pork!
What better than braised pork with dumpling noodle soup!

This might not be the best in the world dish or restaurant. But I am satisfied and feel contented!
Soft and tender braised pork *slurp slurp*.. pork dumpling with flavorful rich pork bone soup.
Arghh… now I wish I tapau-ed some back!

While we didn’t manage to try the roadside fish ball stalls, we still ordered some to try out.
The different variety of fish balls in seaweed soup is really different.
The seaweed definitely adds the “sea flavour” to the whole dish.
As for the fish balls, they all have different texture.
But I must say, the fried ones are more my style. After all, I love the crunchy skin with bouncy feeling.

My cousin… oh my cousin! She of course, has a  stronger hongkie taste in her than me.
She opted for the Hong Kong-style Cheese baked Rice with Pork Chop.
Which I did steal a bite or two. I mean, how could I resist… a combination of all good things in one.
Yes… oozing cheese! Pork Chop! Button Mushrooms! and of course the Tomato Sauce!
Damn! Sometimes I just wish I had four stomach.. and well, that I won’t get fat from just eating and eating and eating.

*ooo la la*, seriously.. nothing can go wrong with XO sauce.
If it ever happens, the cook should just never try to cook… ever again!
I mean right, it’s a multi-purpose sauce.. created using more than 10 premium ingredients to create such a luxury sauce.
A dash of the XO sauce will instantly brings the dish to stardom.. probably brings the seafood and meat back alive!
So yes, bet you can guess we simply wallop everything… till the very last grain of rice of this fried rice with XO sauce

*nom nom nom* braised pork and dumpling is not enough to kill the crave.
I needed something more… something that has pork. Something familiar, something I grew up with..
Yes maam, that’s gotta be luncheon meat.
We ordered fried rice with luncheon meat and kalian. And it was lovely! The crunchy kalian stem does give an extra texture to the dish itself.
Burp! *rubs tummy*

We will for sure need to walk it off a little.
And everywhere I turn too, I can’t help but to see more shopping malls.
And they are all calling out for me.
Now isn’t this scary? Aww.. don’t be silly, it’s just the night view of Causeway Bay..

But wait! Look what I found.. OMG OMG OMG!! Gashapon machines.
They used to be easily found everywhere and anywhere. But now, they are like relics.
It has become incredibly hard to find items in Hong Kong nowadays.
Then again so sad. There isn’t anything which I specifically like

And guess what.. just before walking back to hotel… bump into some protest banners.
Not too sure what it’s all about.. but yes, judging from the TVB series plots.. this all seems just too local.. too Hong Kong indeed

Cheese Baked Rice with Pork Chop is a classic Hong Kong dish consist of fried pork chop with rice topped with melted cheese. This dish is a combination of Chinese ingredient and style cooking with influence of west such as use of tomato sauce and cheese. The combination is then baked in oven for cheese to melt.

There are different variety of sauces such as cream sauce, curry sauce and sweet and sour sauce. In some cases, fried rice is use as substitute to the plain white rice.