Category Archives: Cooking

A GE Monogram Culinary Experience with Chef Martin Yan

Culinary Experience with GE Monogram by Chef Martin Yan

Chef Martin Yan, the celebrated who hosted over 3,000 cooking shows, broadcast worldwide, a distinction certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author was in Kuala Lumpur for a series of cooking and culinary exoerience and it was his first time cooking in Kuala Lumpur just over the weekend and I got to the chance sitting in one of his cooking class thanks to GE Monogram.

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Inherited Recipes : Deliciously Hot Green Chicken

It had been a great Saturday, I had been eating and been cooking non-stop this evening for some friends at my studio. So what did I cook, , , , , you may ask? Well I did some recipes that I inherited from my late dad which are amazingly fabulous that can rock your taste buds . . . . . Don’t believe me, do try it yourself . . . . simple and amazingly presentable inside and outside the kitchen. One of them is the this deliciously hot Green Chicken with a fragrantly smell of laksa leaves, seasoning taste of ocean sundried shrimp, a thick sauce of fresh coconut milk , a hint sourness of refreshing lime and the fury hot green bird eye chillies.

Yet another few simple appetising dishes set on the table were the tamarind beef with salted fish, steam garupa fish with mashed ginger, garlic and superior sauce, baby kailan topped with oyster sauce and pan fried garlic . . . follow up with my dessert, moist chocolate cake drizzle with duche de leche.

Hot & Fragrant Green Chicken 2

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A DAY WITH CELEBRITY CHEF EMMANUEL STROOBANT | 7atenine Kuala Lumpur

Renowned celebrity Chef Emmanuel Stroobant was in town recently and I got the chance to meet him in person, yes in person as he was launching the new menu that he developed for 7atenine, Kuala Lumpur. He is the consultant chef to award-winning 7atenine and did a delightful demonstration of food preparation where as I had the great honour to taste the creation at the tasting session.

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CHEF FROM SUKHOTHAI BANGKOK’S AWARD-WINNING RESTAURANT | ATRIUM CAFE, PYRAMID TOWER HOTEL

STIRS UP AUNTHENTIC THAI SPECIALTIES

Sunway Sukhothai Bangkok
Sawadee Ka! On monday I attended a glimpse of a Thai function at Atrium Cafe and I was allowed my senses to traverse the Land of Smiles. This is going to be an extraordinary 10-day culinary feast at Pyramid Tower Hotel’s Atrium Café from 1 to 10 April 2009. I was introduced to their guest chef, Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant, who will prepare the delicate taste of authentic Thai cuisine which will take the spotlight at Atrium Café’s daily buffet lunch and dinner with a flavoursome spread of appetisers, to the finest entourage of main courses and desserts.
Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006. The Restaurant’s chef is making a presence at Atrium Café to dish up an array of Celadon’s signature dishes, prepared in indisputable Thai style, to impart a piece of the award-winning Restaurant’s culinary experience.
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I was informed that for starters there will be the spread of, place sun-dried shrimps, roasted coconut flakes, roasted nuts, chopped lime and ginger onto “chaplu” or betel nut leaves. Drizzle on some palm sugar sauce and wrap the filled leaves up nicely for refreshing enjoyment. Rich in nutrients, this appetiser known as Miang Kam is a Thai favourite and is believed to help in balancing the four elements of our body. Yam Som O Goong Sod is another must-try. This unique combination of pomelo salad with fresh water chestnut and prawns is usually served during summer in Thailand to eliminate heat from the body.
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Bojari Rice by Chef Faizal from Rempah Ratus Nasi Lemak Restaurant

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Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.

One of the things that he can’t do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef’s wishing list is to able to work with Chef Gordon Ramsey one day!

Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.

dishA

Bojari Rice (for 2-3person)

Ingredients
A

500gm Rice
B
100gm Onion
80gm Garlic
50gm Ginger
80gm Lemongrass
80gm Candlenut
80gm Dried Shrimp
10gm Tumeric
C
150gm Ghee Oil
1.2litre Water
20gm Ginger Flower
8gm Screw Pine Leaf
30gm salt

Method
1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower

OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)

Ingredients
A
500gm Fish Paste
B
50gm Onion
20gm Garlic
20gm Ginger
40gm Lemongrass
50gm Candlenut
C
50gm Dried Cilly(soaked and blend)
4nos Egg
10gm Rice Flour
5gm Tumeric Leaf
10gm Salt

Method
1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes

Fried Chicken Rempah Ratus

Ingredients
A
1kg Chicken (cut into desire size)
B
100gm Onion
50gm Garlic
50gm Ginger
80gm Candlenut
50gm Lemongrass
30gm Fresh Tumeric
3gm Lime Leaf
C
40gm Dried Chilly(soaked and blended)
20gm Salt
10gm Sugar
2nos Egg

Method
1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.

Chefs Reminisce Mothers’ Old Ramadhan Favourites

Recently I got the luxury to taste the Ramadhan spread of lovely dinner at Atrium Cafe, Pyramid Tower Hotel, Sunway Pyramid. There were appetisers such as Pecal(assorted vegetables with spicy peanut sauce), Solok Lada(stuffed chilli with fish paste and coconut gravy), Kerabu Mannga(young mango salad with crushed peanuts), Pergedil Daging(Deep fried minced beef ball with egg) and Ulam-Ulam Melayu(Malay Salad). The soup served was Soto Ayam(clear chicken broth with rice cake, peanuts, spring onion and fried glass noodle)and also next was the roasted whole lamb with mild surabaya sauce plus Roti Jala(malaysian net-like Crepe served with chicken curry). There were also a spread of main dishes such as Udang Galah Goreng Brechilli(fried fresh water prawn with chilli paste), Ikan Tenggiri Masak Tempoyak(mackerel cooked in spicy durian paste), Sayur Goreng Lodeh(stir fried mix vegetables with soya bean cake), Kambing Kuzi(braised mutton in tradisional malay spices), Ayam Kaleo(chicken braised in turmeric and chilli coconut sauce) and Nasi Tomato(tomato rice).As for desserts, there were local sweets such as Bubur Pulut Hitam Bersantan(sweetened black glutinous rice stew wuth thick coconut milk), Talam Ubi Kayu(baked tapioca cake with palm sugar) and Kuih Lopes(steamed pandanus glutinous rice with grated coconut).

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Pecal
(Assorted Vegetables with Spicy Peanut Sauce)

Ingredients
200gm Fern leaf(blanched)
300gm Kangkong(blanched)
200gm White cabbage(blanched)
200gm Young jackfruit(blanched & sliced)
200gm Long beans(diced)
6pcs Hard tofu
2pcs Soya bean cakes(sliced)
10 Boiled eggs (wedges)
500gm Pecal sauce

Method
1. Blanch cabbage and long beans.
2. Fry tofu and soya bean cake. Cut into slices.
3. Arrange all ingredients on a platter and serve with pecal sauce.

Pecal Sauce

Ingredient
500gm Peanut
100gm Cooking oil
120gm Shallot(peeled & blended)
50gm Garlic(blended)
50gm Ginger(blended)
150gm Red chilli(blended)
50gm Shrimp paste
150ml Tamarind juice
20gm Galangal(crushed)
20gm Salt
120gm Sugar
100ml Water

Method
1. Heat oil in apot and add in all blended ingredients. Fry unitil golden brown and add in chilli.
2. Put in crushed peanuts, tamarind juice, chrimp paste, salt and sugar. Simmer until gravy thickens.
3. Serve with pecal.

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Pergedil Daging
(Deep Fried Minced Beef Ball with Egg)

Ingredients
500gm Minced beef
400gm Potato(boiled & mashed)
4 Eggs
20gm Red Chilli(chopped)
500gm Cooking oil
50gm Chinese celery
40gm Fried shallots
5gm White pepper
3gm Salt

Method
1. Stir-fry minced beef until dry. Leave aside.
2. Place mashed potatoin abowl and mix with minced beef. Season well.
3. Add in sliced Chinese celery and fried shallot. Mix well.
4. Roll the mixture into a small, round-shaped cake.
5. Dip beef cake in beaten eggs and deep-fry until golden brown.

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Kambing Kuzi
(Braised Mutton in Tradisional Malay Spices)

Ingredients
(A)
1kg Mutton(cubed)
500ml Evaporator milk
150gm Kerisik
200gm Onion(sliced)
500gm Cooking oil
100gm Cashewnuts(fried until golden brown)
10gm Lime juice
200gm Tomato(wedged)
300gm Tomato puree
50gm Chilli
100gm Fried shallots
100gm Mint leaf
100gm Chinese parsley

(B)
150gm Briyani powder
50gm Ginger(blended)
100gm Chilli paste
80gm Green chilli(blended roughly)
80gm Red Chilli(blended roughly)
100gm Onion(blended)

Method
1. Mix mutton cubes with ingredients(B) and let it stand for 1hour.
2. Add in tomato puree, kerisik and salt.
3. Heat oil in a wok and saute sliced onion until tender.
4. Add in meat and water. Cook until the meat becomes tender.
5. Then, add in salt, milk, tomato, red chilli, green chilli, lime juice, cashewnuts, mint leaf, chinese parsley and fried shallots.
6. Stir well until the sauce thickens.

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Kuih Lopes
(Steamed Pandamus Glutinous Rice with Grated Coconut)

Ingredients
1kg Glutinous rice
Pandanleaves(blended with 1 cup of water 5 pieces and strained. Keep water)
1 Coconut
1cup Gula Melaka
1cup Water
1/2teaspoon Salt
Few sheets Banana Leaves

Method
1. Soak glutinous rice in a bowl of water until it expands. Steam it until half cooked.
2. Mix and stir well with pandan water.
3. Wrap it in banana leaf to form a triangle shape.
4. Steam until fully cooked and keep it cool.
5. Boil gula melaka with water. Keep cool.
6. Grate coconut and mix with salt.
7. Coat the cool cooked rice with grated coconut.
8. Serve with sugar syrup.

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All these lovely food was the hotel’s 30-man strong Malay cuisine brigade recollects their mothers; time-homoured recipes and uncomprising details in presenting a symphony of traditional delicaies, the chefs under the tutelage of Chefs Reduan Ahmad Tarju, Fazli Baharudin, Zulkiflee Zaharudin and Azzul Azmi, promise to make “Berbuka Puasa” with more than 200 dishes, an occasion to look forward to at Atrium Cafe every sundown from 1 to 30 September 2008.

Achefs

COool Chefs just like Big Boys Kitchen . . . . . it was truely an experience to dine the food churned by the master chefs themselves! . . . . SidneyK

Sun & Surf Cafe from Sunway Resort Hotel & Spa is also serving this Ramadhan buffet from 1 to 30 September 2008, 6.00pm to 10.00pm nightly.

Price is RM88++ per adult and RM44++ per child at Sun & Surf Cafe and RM75++ per adult and RM37.50++ per child at Atrium Cafe.

For reservations or enquiries, your readers may contact (6-03) 7492 8000 Extn. 3169 for Sun & Surf Café or Extn. 6305 for Atrium Café.

 

Catch Of The Day With A Local Twist by Chef Zulkifly Mohammad Fairuz

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Chef Zulkifly’s Neptune’s Catch

The signature dish, Neptune’s Catch was created by Chef De Partie, Chef Zulkifly or better known as Chef Zul, from the culinary team of Swiss-Garden Hotel Kuala Lumpur. Chef Zul has 13 years of experience in the hospitality industry and has held various key positions in 5 star hotels and restaurants in his early years in the kitchen.

He has garnered vast skills and exposure from his previous stint and training in Ireland in the Great Southern Hotel in Killerney for 2 and half years, where he specialized in the infusion of various ingredients to create sauces. The expertise which Chef Zul has acquired from attending the training in Ireland enables him to impart his expertise and skills to the rest of his culinary team in Swiss- Garden Hotel Kuala Lumpur.

Neptune1

Neptune’s Catch

Ingredients

80gm each Red snapper (2 portion fillet)
20gm Acar rampai
30gm Potato wedges
20ml Perchik sauce
20ml Tomato salsa

Preparation

Marinate the fillet. One with tom yam paste and one with basil and mixed herbs
Panfry fillets on both sides

Tomato salsa
Chop tomato, parsley and onions, add few drops of olive oil and combine. Set aside to rest before serving

Place fried potato wedges onto the plate. Stack the pan fried fillets onto the potato wedges and lace the fillets with tomato salsa and acar rampai. Lastly, drizzle the perchik sauce onto the fillets.

A New Place To Be

flavors

FLAVORS THE RESTAURANT

This new Flavors restaurant is a unique concept of chic yet charming all day dining with a stunning backdrop of traditional motives such as the “anyaman” style paneling and linear partitions creates a timeless era. Guests may choose to dine in the Spice Private Room or on an elevated platform while the show kitchen and live cooking stations provides the visual element for discerning diners. A wide array of international, fusion and local flavors are available including weekly highlights, theme dinners and signaturemenus featuring delectable treats such as the Neptune’s catch while the a la carte menu offers an innovative collaboration of flavors. Located at the heart of Kuala Lumpur, Jalan Pudu.

Tom'sSoup1

Tom’s Soup

Ingredients

250ml Vegetable stock
50ml Tomato concase
20gm Garlic and shallots chopped
5gm Bay leaf
50gm Tom yam paste
100gm Cream
20gm Flour
Salt and pepper to taste
3 tbsp Olive oil

Preparation

Sautee shallots and garlic till light brown then add bay leaf. Add the flour and slowly pour in the tomato concase and vegetable stock and lastly add the tom yam paste and garnish with cream before serving.

Master Chef Wong Yean Loong – Flavors, Swiss Garden Int, KL

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Chef Wong began his career in 1995 gaining valuable experience working for various restaurants and 5 star hotels and resorts in Australia, Macau and Malaysia. Chef Wong specializes in oriental and Asian cuisine with particular emphasis on the best quality produce. Amongst his many stints, Chef Wong has gained exposure in the prestigious Swiss-Grand Resort & Spa Bondi Beach, Australia where he created a series of wine dinners featuring oriental and Asian creations. The chef joined the Swiss-Garden Group in 1998 as Chef de Partie at Swiss-Garden Hotel Kuala Lumpur and now his responsibilities include overseeing various operational aspects which includes kitchen management, menu planning and cost management

Caesar Salad

Swiss-Garden’s Caesar Salad

Ingredients
100gm Romaine lettuce
50gm Parmesan Cheese basket
10gm Chopped beef bacon
50gm Crouton
10gm Caesar dressing

Preparation
Croutons
50gm White bread (cubes)
2gm Chopped parsley and basil
30gm Olive oil
1gm Salt

Lightly fry the cubes of white bread with chopped parsley and basil until golden brown

Caesar dressing
1 Egg yolk
4gm Chopped garlic
5gm Chopped anchovies
10gm Dijon mustard
5gm White vinegar
10gm Olive oil
5gm Lemon juice
5gmParmesan cheese powder

Simply mix all ingredients together to form an emulsion and assemble the romaine lettuce onto the parmesan cheese basket. Drizzle the emulsion onto the lettuce and sprinkle the bacon and croutons.

Silent of The Lamb With A Twist

ARROSTO DI AGNELLO CON BROCCOLETTI ALL OHO OLIO E SALSA ALIO ROSMARINO
ROASTED RACK OF LAMB MARINATED WITH HARISSA WITH ROSEMARY BARLIC JUS

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Ingredients

280gm Lamb Rack (3 ribs)
200gm Mash Potato

Harrisa Marination

10gm Mint Leaf
10gm Chinese Parsley
10gm English Parsley
10gm Rosemary
10gm Thyme
10gm Basil
10gm Oregano
10gm Garlic Peeled
10gm Shallot Peeled
2gm Paprika
60ml Olive Oil

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Method

1. Blend all harissa herbs with olive oil til fine. Marinated it to the lamb for 2 hours.
2. Seal the lamb in hot frying pan and cook in oven to your doness.
3. Garnish with stach and vegetables on plate.
4. Once the lamb is cook to your doness, debone it and slice to presentation.
5. Pour the rosemary sauce and ready to served.

Another winning dish from Master Chef Simon Sim which me crave for more and more . . .

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