Ramadhan Food And Workout Log Day 7 & Day 8

Hello there,

I am a bit late on my log for Ramadhan day 7. Since now it is already after Iftar of day 8, I have decided to combine my log for day 7 & day 8. Check it out below.

DAY 7:

Sahur
2 Dates
3 deep-fried homemade Chicken Dumpling
1 portion 'Kecipir' vegetable
1 portion Potato Salad
1/2 portion Roasted Chicken thigh

Iftar
1 short bamboo of Lemang
1 portion Chicken Rendang
1 cup of clear Coconut Jelly
2 Strawberry Love Letters

Supper
1 mug Milo with Cinnamon


Workout
-None-


Water Intake
2.5 Litres





DAY 8:

Sahur
1 packet Mamee Instant Noodles
1 mug Hazelnut Coffee
4 Strawberry Love Letters

Iftar
2 Dates
1 portion Fried Noodles with Chicken slices
1 small bowl Chicken Soup with 3 small cuts of Chicken
1 mug homemade Hazelnut Mocha Ice-blended
1 small packet of Cadbury Chocettes

Supper
1 mug of Milk


Workout
-None-


Water Intake
2.5 Litres


Thank you for reading this post. See you in the next one. Cheers!


Love,
Phy

Ramadhan Food And Workout Log Day 6

Hello hello..

I haven't had much sleep the last few days. The total exhaustion caught up with me this morning and I overslept. Having no Sahur really took a toll on me. I was on the verge of tears by Iftar. Terbayang orang2 di luar sana yang starving, yang tiada Sahur and tiada Iftar. Kesiannya kan?

Also, I know I said previously that I don't want to eat for supper but tonight I had to because I was starting to feel light-headed. Ini la yang dikatakan kita hanya mampu merancang tapi Tuhan yang menentukan. Terima jak la keadaan kan? Don't sweat the small stuff.

Here is my log for day 6:

Sahur
None

Iftar
2 Dates
2 Glasses of water
3 Deep-fried homemade chicken dumplings
1/2 Roast chicken thigh
1/2 Home-pickled Bombay onion
2 Toasted white bread
1 Slice butter cake
1 Chocolate fudge cookie

Supper
1 Blackbean bun


Workout
None


Water Intake
2.2 Litres



Thank you for your time. See you in the next post.


Love,
Phy

Ramadhan Food And Workout Log Day 5

Hello there...

In my log for day 3, I mentioned that I thought doing 3 sets of 8 repetitions for each resistance training move is a bit too much fo me right? I considered doing only 2 sets of 8 reps so that it would not be too taxing on me.

However, I have this one trait in me when it comes to exercise. If I've already done a certain amount of reps, I have to make it my bechmark. I need to reach it even if it 'kills' me. If I can do it once, surely I can do it again right? Right!

I decided to push on with 3 sets today and I was pleasantly surprised to find that it was much easier to do compared to day 3. Perhaps it's because I am getting stronger? Hehe.. Well, I should hope so! I also managed to increase the time I did the Plank Pose. Yay!

Oh yes, I made a new dish for Iftar yesterday and I really like it. It's inspired by Sunny's(from Cooking For Real) potato hash recipe. I have yet to find an uber healthy way of making it but I think I will share the recipe anyway in an upcoming post.

Okay, so here is my log for day 5:

Sahur
2 dates
2 servings of potato hash
1 sunny-side up egg

Iftar
2 dates
2 glasses of water
Stir-fried egg noodles with chicken mince and mushrooms
150ml Tropicana Twister orange juice
1 chocolate cookie
1/2 cup sago dessert

Supper
1 mug Milo with a pinch of Cinammon powder


Workout
-30 minutes walk, low to medium intensity.

-25 minutes resistance training, medium intensity. Plank pose: 30, 25, 25 seconds.


Water Intake
2 Litres




Thank you for taking time out of your day to read this post. I look forward to seeing you in the next one. Cheers!


Love,
Phy

Ramadhan Food And Workout Log Day 4

Hello there,

Here is my log for Ramadhan day 4:

Sahur
3 dates
3 glasses of water
2 slices of white bread with peanut butter spread

Iftar
2 dates
1 glass of water

Dinner
1 apple
1 roasted chicken drumstick
2 servings of potato hash
1 egg sunny side up
1 glass off pineapple + orange juice

Supper
1 slice butter cake
1 slice light fruit cake


Workout
None


Water Intake
1.5 Litres


I need to make better choices for my food la. Huhu... Need to scrap that supper thingy. Just drink Milo or something if I am hungry. Willpower Phy! You can do this!

I intended to do stretching exercises today but since it was pretty much just Sophie and me the whole day, it would have been impossible to concentrate making fluid, unhurried movements and breathing evenly while keeping an eye on her. She is so energetic and loves to climb so I can't take my eyes off her for long. Whatever it is, we'll see what tomorrow brings.

Thank you for reading this post. Cheers!


Love,
Phy

Ramadhan Food And Workout Log Day 3

Hello there...

This morning I experienced what us locals would call 'perut masuk angin', meaning I felt gassy. I think it is because I haven't been eating a lot since Ramadhan started. I also had tummy ache, kinda like the one I experience each time I get food-induced gastric.

I increased my food intake for both Sahur and Iftar as you will see in my food log. I also did a cardio and resistance training this morning and I swear my abs died an agonizing death when I did the Plank pose.

Anyways, here is my 3rd log for the month:

Sahur
1 mug Red Guara
3 dates
4 glasses of water
Fried noodles with chicken slices
1 small slice of chicken pie.
*All eaten well spread out within an hour

Iftar
1 large slice of chicken pie
150ml Tropicana Twister Orange Juice (watered down)
2.5 slices of home-grown pineapple
150ml homemade pineapple juice
1 slice chocolate cake

Supper
1 slice chocolate cake


Workout
30 minutes cardio, walking at low to medium intensity.

30 minutes resistance training, high intensity including Plank pose if 10, 25 and 25 seconds.


Water
3 Litres



One thing I will say though, I regret following a magazine's instructions of doing 3 sets of 8 repetitions for every resistance move. I followed it because it says that it is an appropriate starting point for beginners. To be honest, I still feel that it was too much. I fear that I might have overworked my muscles and will probably not be able to do resistance training again for the next few days. We'll see.

This is all for now. I wish you a great weekend and thank you so much for taking time out of your day to read this post. I hope to see you in the next one. Cheers!


Love,
Phy

Ramadhan Food And Workout Log Day 2

Hello there,

Here is my log for day 2 of Ramadhan.

Sahur
3 kurma
2 glasses of water
1 medium slice of chicken pie

Breaking of Fast
3 kurma
2 glasses of water

Dinner
1 portion of fried noodles with slices of chicken
1 bowl of ABC

Supper
200ml Milo with a pinch of cinammon powder


Workout
None


Water Intake
2.5 Litres


Thanks for reading this post. Any suggestions for a healthy, simple Sahur/Sungkai meal or effective exercise moves are welcome. See you in the next post. Cheers!


Love,
Phy

Ramadhan Food And Workout Log Day 1

Hello there..

Ramadhan is a great time to lose weight and I am not about to let this opportunity to lose a few kilos pass me by just like that. Hence, I decided that it would be good for me to record my food consumption as well as the exercises that I do. This is so that I can pinpoint areas where I can improve.

I also personally find that keeping track of both kind of helps me to be more concious of what I eat and motivates me to move. There is just something satisfying about seeing good choices being put down in writing.

Without further ado, here is my log for the first day of Ramadhan.

Sahur
2 slices of white bread
Tuna mayo spread
3 dates
2 glasses of water

Breaking Of Fast
3 dates
1 glass of water
1 mug punk Dragon Fruit protein drink

Dinner
1 serving if long beans sauteed with slices if sausage
1 small slice of homemade chicken pie

Supper
175ml Milo with a pinch of cinnamon


Workout
Plank pose 20, 25 and 25 seconds.


Water Intake
2 Litres

Thank you for reading this post. See you in the next one. Cheers!

Love,
Phy

Recipe: Potato Salad

Hello there,

I love, love, love delicious yet easy to make recipes. Not only does it saves time and effort, you also have a fallback plan whenever you have to bring food to a potluck or if you are asked to cook something for your significant other/future in-laws for the first time. Nda la gabra running around like a hysterical, headless chicken gara2 nda tau apa mau masak kan? Hehe..

I discovered this recipe for a potato salad from a blog that I have been following and had tried it a few times. I love it because it can be served on it's own or as a side dish for roast chicken and such. I dare say that the success of making this dish actually sparked an interest in me to tinker about in the kitchen trying out new recipes. Would you like to know how to make it? Read on!

Ingredients
3 cups of water
1/2 tsp salt
3 potatoes
1-2 tbsp mayonnaise
1/2 tbsp lemon juice
1/2 tbsp water
2 tbsp chopped spring onion
1 teaspoon chicken stock granules
A pinch of black pepper


Method
1. Add the salt to the water and set to boil.

2. Peel and dice the potatoes into equal size of your preference (keep in mind that the larger the potato dices, the longer it takes to cook) and put into the boiling water.

3. Mix all the other ingredients together in a container to make the dressing.

4. When the potatoes are done, strain them and toss with the prepared dressing.

5. Let it cool for a few minutes before chilling it for at least an hour before serving.

Serves 4.

Note:
1. To check if the boiled potato dices are done, run a fork through a piece. It should go through without much effort. Test out a few random pieces to be sure that they are all cooked.

2. It is important to dice the potatoes equally sized so that it will all cook around the same time.
3. If you don't have lemon juice, you can use 1 teaspoon of rice vinegar.

See, told ya that it was easy peasy. If you give this recipe a try, please let me know in the comments section below. You can also take a picture of it and tag me (@phylliciarobert) on Instagram. Good luck!

Thank you for reading this entry. See you again soon!

Love,
Phy

Lifestyle Change: How To Cook Convenience Foods In A Healthier Way

Hello there,

I am a firm believer that foods prepared from scratch are almost always more healthier than frozen, ready-made foods. However, I understand that with today's hectic life schedule we always tend to prioritize convenience over anything else. For example, it is easier to just throw store bought chicken nuggets into the fryer rather than washing and dicing fresh ingredients to cook a meal.

So are we doomed to be unhealthy by eating these foods? Not necessarily. Today, I will be sharing with you my way of cooking not-so-healthy convenience foods such as chicken drummets, nuggets, etc. in a healthier way which is by baking it. Among the benefits are:

1. You use much less oil compared to frying.

2. Drummets/nuggets cook evenly right through the center. *When frying, if the oil temperature is not right, your nuggets/drummets would either become soggy from absorbing too much oil or they burn on the outside but under cook on the inside*

3. No need to wait and keep an eagle eye on the frying food item while trying (unsuccessfully) to avoid lethal oil spatters. During the baking process, you can use the waiting time to do other things such as take a shower, load the laundry, etc.

4. No scars from unavoidable oil splatters.


Okay, okay. I could go on and on about the advantages of baking because I love this method so much. So, are you ready? Let's jump right into it!


Items needed
Oven *Duh*
2 tablespoons of vegetable oil
Baking tray
Kitchen brush
Chicken drummets/nuggets

 The best chicken drummets I've tried so far.

Items needed.

Method
Step 1: Pre-heat the oven at 250 degrees Celsius for 5 minutes.

Step 2: While oven is pre-heating, brush some oil all over the base of the baking tray. Arrange the drummets/nuggets on the oiled tray and brush some oil on them.

A health freak's nightmare. Lol.

Step 3:  Set the timer at 5 minutes at the same pre-heating temperature and put the tray into the oven. After the 5 minutes is over, reduce the temperature to 170 degrees Celsius and set the timer at 20 minutes.

Viola! Ready to serve.

So there you have it. Easy peasy right? Keep in mind though that freshly prepared food is always best for your health (as long as you don't douse your food in butter and salt that is) so try to minimize your consumption of convenience foods okay? 

Thanks for reading this post. Until the next one, cheers!

Love,

Phy

Lifestyle Change: Good Intentions

Hello hello..

Last night before bed I had intended to start jogging again starting today. Then I woke up to find that my mum was already gone to her weekly 'Ladies Day' with her friends. Sophie pula sudah bagun. Jadi niat suci lagi murni beta untuk berlusir pun tuntas. Haha..

I guess I could jog in the evening but living here in the middle of the forest, I'd be a moving Happy Meal for the resident mozzies in the area. Pagi2 tiada nyamuk, best kalo mo workout. Last2 menari Poco2 dalam bilik jak la begini. Huahuahua.. Kedapatan..

By the way, in case any mums are reading this (or even doctors for that matter), I am hoping that I could get some insight into Sophie's latest habit. She used to be able to finish 9 ounces of milk everytime she feeds (even an hour after a meal). For the past 2 weeks however, she hasn't been finishing her milk. Mesti about 2 ounces or so tinggal and she would just chew on the teat. I know she is currently teething so could this be the cause? Any insight is highly appreciated.

Thanks for reading this post. Until the next one. Cheers!

Love,
Phy

Recipe - Ginger Powder

Hello there,

Today I will be sharing with you how to make your own ginger powder. There are lots of benefits in making fresh ginger into powder form. For me, one of it is extending the use of ginger. If you're anything like me, my ginger usually dries out before me being able to use all of it. I really hate it when this happens. When ginger is in powder form, they usually last for months as long as they don't come into contact with moisture. You can also learn the various uses for powdered ginger here.

Without further ado, let's jump to the recipe.

Ingredients:

Any amount of ginger root (1” ginger root makes about 1 teaspoon of powder)

Tools:

Non-stick pan

Pestle and mortar

Food processor

Knife

Vegetable peeler

Sieve

Bowl

Method:

01.   Wash the ginger root(s) and peel using a vegetable peeler or knife.

02.   Cut into small pieces and pound with a pestle and mortar into a paste.

03.   Warm the pan using the lowest heat possible on the stove. Heat the ginger paste in the warm pan (without any oil).

I used a food processor instead of a pestle and mortar which results in an uneven size of ginger mince. This hinders the drying process substantially so I recommend using a pestle and mortar as in step 2.

04.   Stir the paste continuously until the turns into dry ginger granules.

Dried ginger granules..

05.   Wash and dry the food processor and/or pestle and mortar completely.

06.   Process the dried ginger into powder using the food processor.

07.   Sieve the powder. If there are remaining ginger granules, grind them with pestle and mortar. Sieve again. Repeat this process until all the ginger granules turn into fine powder.

08.   Store ginger powder in a dry container and store in a cool, dry place.

Before and after

Notes:

01.   Ginger naturally has water in them which is why it is always better to use a pestle and mortar to make a paste rather than a blender. The additional water required with the use of a blender will make the drying process much longer. It also hinders the drying process by making the ginger clump together.

02.   It is very IMPORTANT that all utensils that come in contact with the dried ginger granules are ABSOLUTELY dry. Same goes with the container used to store the powder. This ensures the longevity of the powder.

03.   The best way to make the ginger paste with a pestle and mortar because using a food processor produces uneven sized minced ginger. Uneven size makes it difficult to dry all of the ginger around the same time.

04.   The best way to make ginger powder is using the food processor. While it can be done with a pestle and mortar, it is almost impossible to grind the ginger fibers completely. With a food processor, every bit of the ginger can be utilized into fine powder. 

5. During the pan-drying process, there are 3 ways to know if the ginger is completely dry. First is that ginger will turn a lighter color. Second, the ginger will not stick to your kitchen ladle. Third, dried ginger will crumble and you will feel no residual moisture when you rub it between your fingers.


I hope you give it a try. If you do, do tell me how it went in the comments section. You can also take a picture and tag me in Instagram (username: phylliciarobert). Thanks!

Love,
Phy

Recipe: Easy Pie Crust Recipe

Hello there!

Today I will be sharing with you an uber easy pie crust recipe. No rolling pin needed! It's almost impossible to mess up. Without further ado, let's jump right into it.

Ingredients:
1/2 tablespoon of butter
1/4 cup of plain flour

(Pie crust)
1 1/2 cups plain flour
2 teaspoons sugar
1 teaspoon salt
2 tablespoons milk
1/2 cup vegetable oil
1/2 an egg, beaten





Method:

01. Pre-heat the oven at 200 degrees Celsius for 20 minutes.

02. Spread the butter all over the interior of your baking pan. Then dust 1/4 cup of flour over the same surface.

03.Make sure the whole surface of the interior is covered. Discard the excess flour.

04. Mix the 1 1/2 cups of flour, salt and sugar together in a bowl.

05. Add the milk, egg and vegetable oil into the dry ingredients and incorporate everything together.




06. Transfer the dough into the baking pan and press the dough to it's sides and bottom.




07. Poke holes all over the dough using a fork.

08. Bake for 15 minutes at the pre-heated temperature. It will be half-baked and ready to use as your pie recipe requires.


Note

01. It is important to mix the dry ingredients FIRST before adding in the wet ingredients. This ensures the even distribution of sugar and salt throughout the dough.

02. The best baking pan size is a 9". However you can always double the recipe for a bigger pan. You can also do as I did and just line the pan half-way with dough as in the photo below.




So there you go. Do give this recipe a try. It's so delicious!

Good luck and see you in the next post. Cheers!


Love,
Phy


P/S: If you do give it a try, please take a picture and upload it on Instagram. Don't forget to tag me (phylliciarobert).

Recipe: Japanese-inspired Crispy Baked Chicken

Hello there!

Today I will be sharing with you a recipe that I was inspired to make one morning. It is baked thus a whole lot healthier than the normal, deep-fried chicken wings yet just as crispy and delicious.

Ingredients:

6 chicken wings

Marinade
1 tsp salt
1 tsp black pepper
Shoyu sauce
1 tsp chilli powder (optional).

Wet Mixture
1/2 tsp salt
1/2 tsp black pepper
1 whole egg.

Dry Mixture
2 cups of all purpose flour
1 cup of corn starch
1 tsp salt
1 tsp black pepper
1 tsp chilli powder (optional)
2 small-sized sheet of ready-to-eat seaweed (finely chopped)

Garnish
Chilli flakes
1 small-sized sheet of ready-to-eat seaweed (chopped)

Method:

01. Marinade the chicken wings for about 30 minutes to an hour.

02. Pre-heat oven at 230 degrees Celsius for 20 minutes.

03. Mix all the wet ingredients together.

04. Mix all the dry ingredients together in a container with a lid.

05. Line baking tray with foil. Moderately oil the foil's surface.

06. Dip the marinated chicken wings into the wet ingredients then into the dry ingredients. Put in only a few pieces at a time.

07. Put the lid on the container and shake. This ensures that your hands stay clean and that the wings will be evenly coated with the dry mixture.

08. Take out the chicken wings and lay them on the baking tray. Once all the wings are done, let them rest on the tray between 5 to 10 minutes.

09. Brush or drizzle a little oil on the chicken wings. Bake between 35 to 40 minutes. Turn the wings over at the first 20 minutes mark.

10. After the wings are baked take out of the oven, sprinkle with chilli flakes and chopped seaweed. Serve.

Notes:

- Cut each of your wings into 3 separate pieces (instead of just 2) so that each piece can lie flat on the baking tray.

- The key to crispy wings lie in the corn starch. Hence, do not ommit this item.

- Ratio of all-purpose flour and corn starch MUST be 2:1.

- If your chicken just came out of the freezer, you can thaw it quickly by pan-frying it in a bit of oil or steaming it for about 5 minutes or so. If you do this, you need to reduce the baking time to between 30 to 35 minutes.

Hope you will give this recipe a try. Do tell me how it turned out or take a picture and upload it on Instagram. Don't forget to tag me (phylliciarobert). Good luck!


Love,
Phy

Lifestyle Change Day 25: Being Concious.

Hello hello...

On day 25 I still indulged a little bit and this time it is with donuts. Now, I am not a big donut eater. It is not my vice but since Big Apple is only available in KK and I don't get to go there that often anymore, I decided to have it.

I wanted to limit myself to 2 donuts but I can't make up my mind which. I wanted them all! I decided to buy six to share with my family back at home. When I arrived home (pat on the back for not eating any of the donuts during the journey) I divided each of the donuts into 3 equal pieces (for me and my parents).

By having 1 piece of each donuts, I get to taste all 6 varieties yet eating only the equivalent of 2 full donuts. Great isn't it?

1/3 x 6 = 2

Check out my food and exercise below:

Breakfast: 2 1/2 portion of fried mee hoon, 1 stick of fried wonton, 1 stick of fried prawn flavored balls.

Lunch: 2 portions of fried rice, 1 stick of fried chicken balls, 1 fried sausage.

Tea time: 1 donut (3 mini pieces).

Dinner: 1/2 portion of rice, 1/2 serving of sauteed French beans, 2 cuts of chicken (bought), 1 donut (3 mini pieces)


Water intake: 3.5 litres


Exercise

Walk around in the mall.


Until tomorrow. Cheers!

Love,
Phoebe

Flog: Kobe Sizzlers

Yesterday I was on my way to get my monthly sushi fix at Warisan Square's Sushi King when I noticed what I thought was a new restaurant on the same block so I went to check out their outside menu to see what kind of food they offer and the pricing.

From the outside..

Based on the name I had expected the place to offer modern Japanese cuisine (You know because of Kobe beef). Imagine my surprise when I see Indian selections on the menu. They offer Chapati, various curries and Bhajjis (batter fried snacks/starter) but what really caught my eye was Puri.

The Indian selection menu..

Puri is two fried wheat roti and it is my absolute favorite among all Indian rotis with Naan being a close second. I had not eaten Puri in what seemed like a lifetime ago so you can imagine my excitement when I saw it on the menu. I almost ditched my sushi to eat there but I decided to just have the Puri for lunch today.

The signage and interior decor was very simple with clean lines. Nothing fancy and it's not very big although it does have an upper story where I believe is where the kitchen is located aside. Not sure if there's a dining area up there. 

 Looking out to Le Meridien Hotel

 Some magazines that kept me occupied.

Looking forward to my meal..

I ordered Puri, Prawn Curry and Shiroo & Cream as dessert. Unfortunately, the Shiroo & Cream was not available and I had to settle for Sizzling Brownies.

My yummy, yummy lunch...

The Puri were served warm and crispy, in fact, a little too crispy for my liking. It made eating with a fork and spoon very difficult. I had wanted to use my hands in the first place but the wash basin was upstairs and I didn't want to leave my handbag and things unattended so I just decided to use the cutlery provided.

Said Puri were also quite large, unlike the Puri's a family friend used to make. Her Puri's were soft and fluffy too (what? I'm just saying..). Anyway, I was quite full with just one piece of it but I loathe to waste something that I had not tasted in a long, long while so I just slowly finished it up. It's priced at RM1.70.

I'm no expert when it comes to curries so I'm not in a position to verify if a particular curry taste like proper authentic Indian curry or not (I know some people are very particular about that) but what I CAN say that the Prawn Curry was one of the nicest curry I can remember trying.

Gone!.. Excuse the messiness. I can never seem to have hand-eye coordination when it comes to food with gravy.. Lol...

The small bowl is just the right serving size and it contained 3 large prawns cut into 3 parts (it's served excluding the heads of the prawns). I could tell that the prawns used were quite fresh as they were still 'springy'. If they were otherwise they would have turned into mush with the slightest prodding I think. This dish is RM8.00 in price.

Now before I move on to my review on the Sizzling Brownie, let me just say that I'm disappointed at not being able to try out the Shiroo & Cream because I've never tried it before and as hard as it is to find delicious Indian fare, it is even more difficult to get a taste of their desserts here in Sabah. I can seriously count the fingers on one of my hands the times when I got to try them. Oh well...

My dessert arrived late. I had to remind the waiter again of my order before it was served to me which was surprising since only 3 tables were occupied including yours truly. The brownie arrived on a sizzling hot plate with vanilla ice cream on top. After settling it in front of me, the waiter proceeded to pour chocolate sauce from a sauce boat on top of the sweet course in a pattern.

My hopelessly unpretty dessert. So much for presentation....

Before I could get a pretty picture of the confection however, the vanilla ice cream melted and collapsed to the side of the brownie, bubbling vanilla and chocolate puddles on to the wooden sides of the hot plate. I really caution you against trying to eat this dessert too soon as it would be hot. It is really a dessert to be savored slowly and patiently lest you ruin the experience with getting a burnt tongue.

A sauce boat with chocolate sauce.. Although it was too sweet but I like the fact that I had an option of adding more chocolate sauce instead of being content with how much the chef decides to give.

The chocolate brownie was okay and had nuts in them. The continuous heat from the hot plate however will make the base ever so slightly burnt and if you leave it long enough, the middle part of the brownie would become hard, almost like a cookie. The sauce was too sweet, most probably made from chocolate with low cocoa content. Not worth the RM12.90 I'm afraid.

Kobe Sizzlers also serves Western dishes, mainly served on hot plates as the name of the restaurant implies. The prices of these are pretty standard, about RM22++ each with seafood costing slightly more and fish being slightly cheaper than lamb, chicken or beef.

The service was sporadic, quite quick at serving (with the exception of my dessert) but slow on picking up plates even when you're obviously done.

In a nutshell I'd definitely be going back again whenever I need my curry or Puri fix. Hehe.. By the way, Kobe Sizzlers is located at Unit no B-G-15 & B-01-15 Warisan Square, 88800 Kota Kinabalu, Sabah. Until the next post. Cheers!