Thursday, February 19, 2009
I came across this recipe in Tastespotting. I love slow cooked dishes. Being in Malaysia however prevents me from frequently preparing this kind of dishes as our electricity and gas bills would skyrocket.
I followed the recipe quite faithfully so I will not reproduce it here. I used Pinot Noir for mine. A few points to note are to marinate the chicken in wine stock overnight and if you can wait, to refrigerate the entire dish overnight and reheat the next day. The flavour of the meat is just unbelievable.
Monday, February 9, 2009
Prontip has been our go-too restaurant for Thai food for some time. It has pretty good food at reasonable prices. I'm not all that fond of Thai food but Prontip has easy parking which is a huge plus for me.
Here are some photos from our recent visit, which was some time back. I've forgotten what most of the dishes were called and what the prices were. So please just content yourselves by feasting your eyes on the dishes instead.
NO.2 LEBUHRAYA PEEL,