Showing posts with label orange. Show all posts
Showing posts with label orange. Show all posts

Friday, October 15, 2021


Snout is proudly proclaimed as the Home of the Signature T-bone Pork Chop and no visit to the restaurant is complete if you don’t sample the juicy and tender T-bone Pork Chop (RM33). Heaped atop the grilled pork chop is delicious al dente classic egg carbonara. 

Studded with bacon bits and Parmesan cheese, the whole serving is a sight to behold – and once you sample the scrumptious the pork chop, you’d be besotted enough to plan a follow-up visit to Snout just for it.

Sourced from locally bred pigs, the pork chop’s inherent sweet meatiness makes it a memorable palate-pleaser. For an additional RM5, a single serving of refreshing Orange Salad (orange segments with fresh greens and onion tossed in Snout's sweet-sour dressing) or Japanese Potato Salad (mashed potato with strips of Aussie carrot, Japanese cucumber, onion and egg in creamy Kewpie mayo) complements it. Together with the pasta, it’s an on-point hearty, soul-satisfying meal.

Snout is run by Doris Ch’ng and Rosalia Chua, a passionate food-loving duo who used to be colleagues at Nestle. Opened in August 2018, the pork-centric restaurant has a nice cheery and sassy ‘feel’ about it.

Brightly painted canvases of frolicking pigs adorn baby blue walls, potted plants displayed on stools and atop tables bestow a sense of serenity, whilst stacks of books, as well as little plushies, lend homey touches to the interior.


Fried Prawn Rolls (RM15) and Scotch egg-style Fried Quail Eggs (RM9) are two great conversation starters to get your meal rolling at Snout. The former is Snout’s yummy take on lor bak – beancurd skin rolls stuffed with minced prawn, pork, and vegetables deep-fried until crispy, then cut into coin-size discs.

Slightly smaller than a tennis ball, the Scotch quail eggs will turn your dining party into a ball. Coated in crispy panko, and encased within tasty minced pork, marinated chives, cabbage, spring onion, and garlic, the crowd-pleasing appetiser hit the spot for us.


My favourite dish of the day is Grilled Marbled Iberico Pork Collar (RM442, 1300gm). This notable show-stopper has to be pre-ordered ahead of time and is suitable for dining parties of 3-4 persons according to Doris.

Served with a side dish of Japanese Potato Salad, this juicy, tender, and delicious slab of pork is best savoured on its own. Like any good prime steak, it can hold its own without the need for sauces or toppings.

To sustain the restaurant during the prolonged lockdown period, Snout created a Limited Travel Menu Series, highlighting familiar comfort food from different cities as the restaurant’s way of taking their customers on a food tour.

Kolo Mee (RM13), a popular noodle dish with house-made 'char siew' (minus the red colouring), fish balls and minced pork is chosen to represent Kuching in the menu. According to Doris, this is one of their sought-after, freezer-friendly offerings. “It’s popular among our customers who have it delivered to them. Many store the dish for consumption later. They just reheat by steaming or microwaving it.”

Indeed, the noodles are deliciously flavourful thanks to the assemblage of minced pork, ‘char siew’, and crispy pork lard dices. A pair of QQ fish balls lends some springy toothsome contrast to the overall meaty and soft noodle textures.

Singletons and youngsters hankering for homely fare may find ample succour in the comforting dish of Braised Pork Belly (RM18). Served with steamed rice, the tender chunks of pork belly braised in soya sauce and spices come with a braised egg, peanuts and vegetable of the day.

Bacon Popcorn Balls (RM8 – 3 balls) is the partners’ attempt to bring customers further afield via their Limited Travel Menu Series. Rosalia said “It’s our tribute to the American movie culture; drenching buttery popcorn with caramel then lacing it with bacon bits to create a fun treat. The oversized popcorn balls were meant to ease the boredom of being stuck at home during the lockdown.”     

The popcorn balls were rather fun albeit messy to eat. My only wish is for more bacon bits to temper the caramel sweetness.

One unexpected dessert find is Ornee (RM18) – the traditional Teochew treat is such a rarity but if you’re partial to yam this should go down exceptionally well. Snout’s silky-smooth version comprises rich yam paste, layered in fragrant lard and shallot oil. We ate it warm during our lunch but I love it chilled - it's sublime!

Finish with a flourish by savouring a slice of Snout’s Traditional French Orange Cake (RM8 per slice, RM65 per 900g loaf). Crowned with candied orange slices, the buttery orange cake is like a burst of sunshine: brimming with big, bright orange flavour and zesty sweetness on the palate.

For reservations and more information, call SNOUT, tel: 03 - 7732 8871. Address: 22A-1, Jalan PJU 8/5E, Bandar Damansara Perdana, Petaling Jaya, Selangor. Business hours: Tue – Sun 1130 am - 3 pm, 530 pm - 9 pm. Closed on Mon but open on request for families with special kids, click


Tuesday, March 03, 2015


Kum, kum and more kum...with Chinese New Year due to run its course by Thursday (5th March), there's piles of kum (mandarin oranges) sitting in my fridge. The hot weather isn't helping as the fruits spoil faster. Having thrown out several, I'm at my wits end trying to salvage as many as possible.

Turning them into marmalade or mandarin preserve seems a viable way but the thought of sweating it out in the kitchen was unbearable. Well, baking is just as bad although it's the lesser of two evils since I can have the fan full blast while I whip up the ingredients. So that was what I did. A quick search on the internet led me to a clementine cake recipe from 
I tweaked the recipe a little for my Mandarin Orange Cake - the eventual result turned out fab. I didn't bother with the frosting though but the glaze helped to moisten the cake.

Cake Ingredients:
225g unsalted butter, room temperature
170g granulated sugar
4 eggs, room temperature
1 1/2 teaspoon grated clementine zest
250g all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
7 tablespoons fresh squeezed mandarin orange juice

Glaze Ingredients:
1 1/2 – 2 cups icing sugar
4 tablespoons fresh squeezed mandarin orange juice
grated clementine zest

Fresh Whipped Cream Frosting (optional)
2 cups heavy whipping cream
2 tablespoons icing sugar


Heat oven to 180°C. Butter the sides of a 9-inch cake pan and line the bottom with parchment paper. Butter the paper and set aside.

Cream butter and sugar well for several minutes, until it is very pale and thick.

Add the eggs one by one, beating well after each addition. Then add the zest followed by flour, baking powder and salt together. Beat well, then slowly add mandarin orange juice until it is incorporated.

Pour the batter into the prepared cake tin, and bake for 35-40 minutes. Use your judgement here as baking time may vary from oven to oven. Or test with a skewer after 35 minutes – if inserted skewer comes out clean then the cake is done. (If it starts to brown too much on the top, cover loosely with a sheet of foil.)

Allow cake to cool in pan for 15-20 minutes on a wire rack. Then invert onto a plate, remove the parchment paper and allow to cool completely before glazing.

To make the icing, stir the mandarin orange juice into the icing sugar until you have the right spreading consistency. Using a skewer, dowel, or toothpick, poke holes through entire cake to allow glaze to seep down into it. Pour the icing onto the cake and spread with a spatula or butter knife, allowing the icing to drip down the sides of the cake.

To make fresh whipped cream, whip cream and icing sugar together until the mixture forms soft peaks. You can frost the cake with this cream or serve it separately with the cake.

Tip: I also added some chopped pieces of fresh mandarin oranges (about half a fruit) into the cake. They lend unexpected bursts of juiciness and sweetness.

Saturday, July 09, 2011


Since yellow is the new black today, it's only appropriate that I commemorate this historic day with a similar hued cake :))

I should have used lemon but hey, this cheery yellow Orange Butter Cake turned out to be just the right hue! It was an easy peasy recipe I stumbled on from a blog - Ling's Passion. Although I reduced the sugar by 20g, the result was still splendid. Everyone just love the cake's soft, refined texture and an irresistible orangey aroma.

ORANGE BUTTER CAKE (adapted from Ling's Passion)

250 g unsalted butter
160 g caster sugar
4 large eggs
1/3 cup freshly squeezed orange juice
grated zest from 2 oranges
250 g self-raising flour

Cream butter and sugar until light and fluffy.
Pre-heat oven to 170 degrees Celsius.
Add in egg one at a time. Stir well to ensure the mixture is even after each addition.
Use a big tablespoon to scoop and add in flour alternating with orange juice and grated zest.
Fold mixture gently before adding in more flour, orange juice and zest.
Repeat the above step until flour, orange juice and zest are completely used up.
Pour cake batter mixture into a greased and floured 8-inch square cake pan.
Bake for about 40 minutes until done. Insert skewer into the centre of cake - if it comes out clean then the cake is ready.
Remove from oven and let it cool on a wire rack before cutting the cake into slices.

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