Nippy Noodle Restaurant | Tradisional Bamboo Noodle at Kuchai Lama

I saw this on 8TV and also I read about them on blogs written by a few foodie, such as J2KFM and Ken Poi. I am refering to Nippy Noodle Restaurant where Bamboo Noodles are served. I would say this place served real gourmet noodle. According to the story Bamboo Noodle originated from China during the early 1900's in the province of Guong Zhao, Hong Kong and some partof Asia. The uniqueness about this bamboo noodle is the method of making, currently noodles are made from modern machines, bamboo noodles are made using a long huge bamboo. The bamboo is used to press the noodle dough to produce the great springy texture. At Nippy, premium flour and fresh Omega eggs are used to produce the delicious flavouring. taste. smell and texture.

At Nippy there is a special room dedicated to produce the bamboo noodles and even the customers can have a look on how they are produced. The dining place looks simple and relaxing enough to chopsticking a bowl of noodle, deco was simple and pleasant.

This is what we ordered that night, (3 of us Syd, Ken and myself) a bowl of dried bamboo noodle with char siew and siew yok ( caramelised BBQ pork & roasted pork), a bowl of dried bamboo noodle with siew cheong (liver and pork sausage), a bowl of dried noodle with wanton (dumpling), a plate of mui choy (braised perserved vegetable) and a plate of pan fried kau chee (chinese dumpling) nicely spread on the dining table.

The pan fried kau chee was good but do have vegetable taste and not 100% meaty. Well pan fried till part of the skin becomes crispy.

Niuppy's bamboo noodle do live up to it's expectation, great noodle thickness, crunchy and full of flavour. The sauce was good and not salty at all, very well balance and makes the noodle absolutely tasty even by itself without any topping. I would say it tasted much better compare to our wanton noodles which are more thicker and soft.

The char siew and siew yok ( caramelised BBQ pork & roasted pork), were delicious and complimented the noodle so well and tasty, it sure likes up my bowl of noodle. The siew cheong (liver and pork sausage), was not too bad but I prefer mine to be more thicker cuts and well roasted to give the burning taste whic was lacking here. The texture of the bamboo noodle was just perfectly cooked, crunchy and tasty.

The mui choy (braised perserved vegetable) was interesting but still I prefer mind to be sweeter with a body taste.

I would defintely be back for more as you can only find this type of bamboo noodle here, I would say it is a remarkable tasty noodle, fresh and crunchy, I just love it . . . Sunny Yaw
Located at:NIPPY NOODLES RESTAURANT
No 25, Jln Kuchai Lama Maju 7
Entrepreneurs Park
Off Jalan Kuchai Lama
58200 Kuala Lumpur
Tel No : 603-79821781

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www.bigboysoven.com

ORDERING YOUR CAKES . BAKING CLASSES

BBO will be baking in IPOH, JOHOR BAHRU & SINGAPORE soon!

CLICK HERE --> BIG BOYS OVEN ON GUANG MING DAILY
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By the way, I am looking for you to be my dessert taster, if you like to be on my list of dessert tasters, please email me your name & contact no. (we are located in Petaling Jaya)

Would you like to join us on a food outing "Let's Meet and Eat" email me your name and contact number. . . . .. yours Sunny Yaw

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Lemon Meringue Tartlets

January 2008 DARING BAKERS CHALLENGE

Gosh.....this is my first challenge in my life . . . . lol! especially with the daring bakers. Why now? and not before?. . . well I have notice the daring bakers but I alway assume this event is for beautiful ladies . . . . I am sure you know what I mean. But truely after reading baking blogs reviews one after another, I decided to try this challenge basically to overcome my fears, trust me, I am saying this out from my heart . . . . my fears. Well I got this challenge done and straight I went and get it posted before the day becomes 29. I guess I had made it! A pat on my shoulder. I hope you will like my lemon meringue tartlets.

Lemon Meringue Tarlets

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
⅓ cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.

Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.
Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.








I am now very hungry waiting for my next challenge, as fears had been overcome!

Love Sunny Yaw