:+: Little Lebanon :+:

Introducing..

:+: Ehon with his Mix Kebabs :+:

Sir Ehon is back in Kuching. Missing our small little hometown and craving for local food and updating with latest trendy cafe here.

Set a dinner meet up with Sir Ehon, Choulyin, Angel, Vivian and Anna (me, me & me).

Date: 12th July 2007 [Thursday]

Time: 7.00pm
[Arrived in a very Malaysian style, 7.45pm. Paiseh arr Ehon! First time meet already so Malaysian..]

Venue: Little Lebanon, Old Court House, Waterfront.
** FYI, Little Lebanon serves Shi Sha at RM9. Different fruits flavas at your own choice. **

Difficulty:
There was the Launching of the RWMF at the Old Court House and there were no parking. The only place we could park were the side road (yellow line) and the parking along Main Bazaar (Need to walk damn far). In the end, we puek (talk) to the guards and ask them to get us a parking in the Court Parking Lot. We were told to just park at the yellow line as they already got the special letter for 'saman-free'. So, if we were to park there, the traffic police won't saman for yellow line parking. Some kind of special exemptions.

There are two types of Lebanese Bread in the menu; Lebanese Cheese Bread and Lebanese Meat Bread. I came to Little Lebanon before and I've tried both. I like the Lebanese Cheese Bread more. It is actually a pita bread with cheese and sour cream and chopped onions in it, accompanied with fresh salad.

Ge cannot tahan anymore. She started to poke poke the bread with the fork.

Yummy Sheesh Kebabs - Tender Lamb meat BBQ shiok shiok with brinjal, button mushroom, carrot, onions. Accompanied with Pyramid Briyani Rice , Half Pita Bread and fresh vegetables.

Curi this picture from Ehon's blog. Food War (Star War) epics with our Kebabs-di (Jedi).

Chicken Shawarma Sandwich is a wrapping of chicken meat in the pita bread. Accompanied with pickled cucumber and tomato, and also fries.

Doing what bloggers does best, we camwhore anywhere, anything and at anytime. Vivian was the only non-blogger. She kinda terasa a bit when we busy ourselves camwhoring around.

In these pictures, there's picture of the restaurant, the tent in it, the beautiful lighting. Next, Ehon taking picture of his Light Coke and a group picture without me in it, and a random picture. Lastly, a picture of Yin explaining something on her phone to Ge.

The Fruit Salad's serving is very small. The black powder around the plate is blackpepper, used for decorating the dishes. Actually, you should blow the pepper while spinning the plate. *crapping* Then mix the food together with it. Kekekeke.. If any of you actually do that, send me a copy of the picture. XDD

It was a great dinner (despite that we had to wait for 20minutes for our food to come). It was the company that matters. Having friends to hang out with and lots and lots of camwhoring (which is the greatest among greats), that made a good evening.

and not forgetting lots and lots of Laughxercise (laughing exercise)..

:+: After dinner, we went to Cafe Chino, Hilton for awhile :+:

:+: Met up with Sam, Ben, Alwyn and their friends :+:

:+: Konnyaku :+:

All you need is a can of fine peaches, a packet of Konnyaku powder, half small bowl of sugar and 1000ml of water.

This packet of Konnyaku powder is bought from Wee Hock Bakery Ingredients Shop. It costs only RM1.80. Compare with the one sold in the supermarket (RM5.85) it uses 1250ml water. It is more expensive and makes almost the same amount as this brandless powder.

Imagine walking at Travillion Mall at night with a packet of this. Then police come Sapu. This small packet white powder is enough to get you hang for carrying dadah more than X miligram. Imagine nia la.

First of all, open up the can of peaches and drain them. The syrup is about 250ml. So, you just add in the additional 750ml to make up to 1000ml.

Stir in the konnyaku powder into the 1000ml of water + syrup. Make sure the powder is not seen anymore before putting the pot on fire.

Put on small fire to boil.

Add in the sugar when it is boiling a little and stir well.

When it is boiling so Chiong like this, you can off the fire. Place the peaches into the tray and scoop in the 'cooked' konnyaku.

Set on rack for the konnyaku jelly to cool faster then put them in the fridge. One small packet of this konnyaku powder can make 4 trays.

Enjoy~

Serve the Konnyaku Jellies cold.

:+: Guarantee Makan :+:

In this picture, the young taukeh just put a big cardboard that says, "Bao Chi" aka "Bao Chiak" aka "Guarantee Makan" aka "Ready to be eaten".

Of course the taukeh say his honey dew is good, sweet, ripe, ready to be eaten and etc..

As a buyer, how do you pick a good honey and not get 'tipu' by the taukeh?

I would use my nose. If you can smell it's super sweet honey dew fragrance far away. Now, that's a good juicy sweet honey dew. If you can smell it, it's ready to be eaten and it sure is sweet. Tak ada bau, saya tak mau la. It's like picking a durian. Durian without smell, can you still enjoy eating it? You can't even call that a durian.

.___________.

So, do you know how to pick a good honey dew? Other than the nose method.